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| author | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:33:43 -0700 |
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| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:33:43 -0700 |
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diff --git a/10011-h/10011-h.htm b/10011-h/10011-h.htm new file mode 100644 index 0000000..cc45cdb --- /dev/null +++ b/10011-h/10011-h.htm @@ -0,0 +1,3415 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> + +<html> +<head> + <meta name="generator" content= + "HTMLTrim (vers 1st October 2003), see http://htmltrim.sourceforge.net"> + <meta http-equiv="Content-Type" content= + "text/html; charset=UTF-8"> + + <title>The Project Gutenberg eBook of 365 FOREIGN RECIPES, by + author unknown.</title> + <style type="text/css"> + <!-- + * { font-family: Times;} + P { text-indent: 1em; + margin-top: .75em; + font-size: 12pt; + text-align: justify; + margin-bottom: .75em; } + H1,H2,H3,H4,H5,H6 { text-align: center; } + HR { width: 33%; } + PRE { font-family: Courier, monospaced; } + // --> + </style> +</head> + +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 10011 ***</div> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <h1>365 FOREIGN DISHES</h1> + + <center> + A Foreign Dish for every day in the year + </center> + + <p> </p> + + <center> + 1908 + </center> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + <hr> + + <p><b>-----CONTENT LINKS-----</b></p> + + <p><a href="#RULE4_1"><i>JANUARY.</i></a></p> + + <p><a href="#RULE4_2"><i>FEBRUARY.</i></a></p> + + <p><a href="#RULE4_3"><i>MARCH.</i></a></p> + + <p><a href="#RULE4_4"><i>APRIL.</i></a></p> + + <p><a href="#RULE4_5"><i>MAY.</i></a></p> + + <p><a href="#RULE4_6"><i>JUNE.</i></a></p> + + <p><a href="#RULE4_7"><i>JULY.</i></a></p> + + <p><a href="#RULE4_8"><i>AUGUST.</i></a></p> + + <p><a href="#RULE4_9"><i>SEPTEMBER.</i></a></p> + + <p><a href="#RULE4_10"><i>OCTOBER.</i></a></p> + + <p><a href="#RULE4_11"><i>NOVEMBER.</i></a></p> + + <p><a href="#RULE4_12"><i>DECEMBER.</i></a></p> + <hr> + <a name="RULE4_1"><!-- RULE4 1 --></a> + + <h2><i>JANUARY.</i></h2> + + <p>1.—Austrian Goulasch.</p> + + <p>Boil 2 calves' heads in salted water until tender; then cut + the meat from the bone. Fry 1 dozen small peeled onions and 3 + potatoes, cut into dice pieces; stir in 1 tablespoonful of flour + and the sauce in which the meat was cooked. Let boil up, add the + sliced meat, 1 teaspoonful of paprica and salt to taste; let all + cook together fifteen minutes then serve very hot.</p> + + <p>2.—East India Fish.</p> + + <p>Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter + in a stew-pan; add 2 small onions chopped fine, 1 ounce of + cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, + then add 1 pint of milk; let boil up once. Add the fish, 1 + teaspoonful of curry paste, 1 teaspoonful of paprica and salt to + taste. Let cook a few minutes, then stir in 1 large tablespoonful + of boiled rice. Serve very hot with toast.</p> + + <p>3.—English Gems.</p> + + <p>Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten + eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong + coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 + teaspoonful each of nutmeg, allspice, cloves and mace, 2 + teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 + cup of raisins, 1/2 cup of currants and chopped citron. Mix well + and fill buttered gem pans 1/2 full and bake until done. Then + cover with chocolate icing.</p> + + <p>4.—Turkish Pudding.</p> + + <p>Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix + with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 + teaspoonful of vanilla; then mix the gelatin with 1 pint of + whipped cream. Mix all well together and turn into a mold and + stand on ice until cold. Sprinkle with chopped nuts. Serve with + whipped cream.</p> + + <p>5.—Chinese Chicken.</p> + + <p>Cut a fat chicken into pieces at the joints; season with all + kinds of condiments; then put in a deep saucepan. Add some + chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a + handful of walnuts. Cover with hot water and let stew slowly + until tender. Add some Chinese sauce and parsley. Serve with + shredded pineapple.</p> + + <p>6.—Scotch Scones.</p> + + <p>Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful + of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay + on a well-floured baking-board and roll 1 inch thick. Cut with a + round cake-cutter and bake on a hot greased griddle until brown + on both sides. Serve hot with butter.</p> + + <p>7.—Egyptian Meat Balls.</p> + + <p>Chop 1 pound of raw beef; season with salt, pepper and 1 + teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 + small onion and some chopped parsley. Mix with 2 beaten eggs and + 1/2 cup of bread-crumbs, and make into small balls. Let cook in + hot butter until tender. Serve on a border of boiled rice and + pour over all a highly seasoned tomato-sauce.</p> + + <p>8.—Austrian Potato Dumplings.</p> + + <p>Peel 5 potatoes and boil whole in salted water until tender. + Drain, let get cold, then grate them and mix with 4 eggs and 1 + ounce of butter; add salt to taste. Mix well; add flour enough to + form into dumplings and fry in deep hot lard until brown. Serve + hot with cooked fruit.</p> + + <p>9.—Belgian Rice Dessert.</p> + + <p>Cook 1 pint of milk; add 1/2 cup of boiled rice and some + currants; stir in the yolks of 2 eggs well beaten with 2 + tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful + of vanilla; then form into cylinders. Dip in beaten egg and fine + bread-crumbs and fry a golden brown. Sprinkle with pulverized + sugar and put some red currant jelly on top and serve.</p> + + <p>10.—Bavarian Pear Pudding.</p> + + <p>Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of + chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs + and the grated peel of a lemon, a pinch of cinnamon, cloves and + allspice. Add some sifted flour; mix well, and form into a large + ball. Then peel 1 quart of pears. Cut in half, and lay in a large + saucepan a layer of pears; sprinkle with sugar, cinnamon and + grated lemon peel. Lay in the pudding; cover with a layer of + pears and pour over all 3 tablespoonfuls of syrup. Fill with cold + water and boil half an hour; then bake three hours and serve + hot.</p> + + <p>11.—French Pineapple Bisque.</p> + + <p>Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 + pint of cream; stir well until very light. Then add 1 small can + of shredded pineapple and crush a few macaroons. Mix well with a + small glass of brandy. Let freeze and serve in small glasses.</p> + + <p>12.—Russian Pancakes.</p> + + <p>Make a pancake batter and fry in thin cakes. Then spread them + with a layer of anchovies, butter and a layer of caviare. + Sprinkle with minced shallots, cayenne pepper and lemon-juice. + Roll up and serve hot as possible.</p> + + <p>13.—Egyptian Cabbage.</p> + + <p>Parboil a cabbage in salted water; drain and stuff with + chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs + of parsley chopped fine. Add 1/2 cup of cooked rice, salt and + pepper to taste. Place in a buttered baking-dish; sprinkle with + bits of butter; add the juice of a lemon, and let bake in a + moderate oven until done. Baste often with butter and serve + hot.</p> + + <p>14.—Madras Baked Fish.</p> + + <p>Season a fish with salt, pepper, some grated green ginger and + curry-powder. Place in a baking-pan with 1 sliced onion, 2 + chopped green peppers and 1 sprig of parsley. Pour over some + water and hot melted butter; sprinkle with flour and bake until + done. Garnish with sliced lemon and parsley.</p> + + <p>15.—Norwegian Salad.</p> + + <p>Cut some pickled herring into pieces and mix with flaked lax, + 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add + some chopped shallots and gherkins; sprinkle with finely minced + tarragon and chervil, salt and pepper. Cover with a plain salad + dressing.</p> + + <p>16.—Dutch Eggs.</p> + + <p>Heat some butter in a pan; then break in as many eggs as + needed and fry them; add some sliced onions. Remove the eggs to a + platter; arrange the onions on the eggs; sprinkle with salt and + red pepper and pour over some lemon-juice. Serve as hot as + possible on toast.</p> + + <p>17.—Bavarian Wine Soup.</p> + + <p>Mix 3 pints of red wine with 1 pint of water. Add sugar, + nutmeg and cinnamon to taste and the grated peel of half a lemon. + Let come to a boil; then stir in the yolks of 2 well-beaten eggs. + Do not boil again. Serve hot with biscuits.</p> + + <p>18.—English Stuffed Goose.</p> + + <p>Season a fat goose with salt and pepper, and rub well with + vinegar. Then core small apples and fill the goose with the whole + apples. Put in the baking-pan, sprinkle with flour; pour over 1 + cup of hot water; add a lump of butter and bake until done. Baste + often with the sauce in the pan. Serve the goose with the whole + apples.</p> + + <p>19.—Vienna Peach Torte.</p> + + <p>Make a rich pie-dough; then line a pie-dish with the dough. + Pare and remove the stones from the peaches and cut into + quarters. Lay closely on the pie; sprinkle with brown sugar and + moisten with wine. Bake in a moderate oven until done. Then + spread with a meringue and let brown in the oven a few + minutes.</p> + + <p>20.—Egyptian Meat-Pie.</p> + + <p>Line a large baking-dish with pie-dough. Have ready 1/2 pound + of calf's liver chopped, and 1/2 pound of fresh pork chopped + fine. Season highly and mix with 1/2 cup of butter, 2 green + peppers, 1 onion chopped and 1/2 can of chopped mushrooms. + Moisten with a glass of sherry. Fill the dish with the mixture + and cover with the dough. Let bake until done and serve hot.</p> + + <p>21.—Russian Boiled Fish.</p> + + <p>Clean and season a whole fish and let boil with 1 sliced + onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of + parsley. Add a tablespoonful of butter and let cook until tender. + Remove the fish to a platter; mix the sauce with 1 tablespoonful + of brown sugar, a pinch of ginger, cinnamon and nutmeg and the + juice of a lemon. Let boil well; then thicken with the yolks of 2 + beaten eggs and pour over the fish. Serve cold. Garnish with + lemon-slices and olives.</p> + + <p>22.—Spanish Cake.</p> + + <p>Beat 1 pound of butter with 1 pound of sugar to a cream. Add + the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 + teaspoonfuls of baking-powder and stir together with 1 cup of + milk. Add the whites of eggs, beaten to a stiff froth with a + pinch of salt. Flavor with rose-water. Bake in a moderate oven + until done.</p> + + <p>23.—Vienna Stewed Carrots.</p> + + <p>Peel some carrots and cut in small pieces. Boil in salted + water until tender; drain. Brown 1 tablespoonful of flour in 2 + tablespoonfuls of butter; add 1/2 cup of the water in which the + carrots were cooked, 2 tablespoonfuls of vinegar and a little + sugar. Let all boil; then add the carrots and 1 cup of cooked + peas, some chopped parsley and a pinch of pepper. Simmer ten + minutes and serve hot.</p> + + <p>24.—Russian Fish-Roll.</p> + + <p>Chop some cooked trout and white fish, and mix with 1/2 cup of + boiled rice. Season with salt, pepper and all kinds of herbs + minced fine. Then make a rich pie-paste and roll out very thin. + Fill with the mixture and make into a roll. Sprinkle with bits of + butter and let bake until brown. Serve hot with wine-sauce.</p> + + <p>25.—India Curried Eggs.</p> + + <p>Cut hard-boiled eggs in halves; then fry 1 small chopped onion + and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds + and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. + Season with salt and a dessertspoonful of curry-powder. Let cook + ten minutes; then add the eggs. Let all get very hot. Serve with + croutons; garnish with fried parsley.</p> + + <p>26.—Codfish a la Lyonnaise.</p> + + <p>Cut cold boiled codfish in pieces; then boil 8 small onions + until soft; heat 2 tablespoonfuls of butter. Add the boiled + onions, 2 small cold sliced potatoes, the codfish and 1 cup of + milk; sprinkle with pepper. Cover and simmer ten minutes and + serve hot.</p> + + <p>27.—Jewish Crebchen Soup.</p> + + <p>Beat 3 eggs with 2 tablespoonfuls of water and a pinch of + salt; then add enough flour to make a stiff dough. Work it well + with flour and roll out as thin as possible; fold it double and + cut into square pieces and fill with minced cooked chicken or + veal. Sprinkle with chopped parsley and bits of butter; fold in + the edges. Have ready some soup stock; when boiling, add the + crebchen and let boil until done. Serve with the soup.</p> + + <p>28.—French Veal Soufflé.</p> + + <p>Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of + flour until smooth; add 1 cup of milk; let boil up. Then add 1 + cup of minced veal, some parsley, salt, pepper and nutmeg to + taste. Stir in the yolks of 2 eggs. Remove from the fire; let + cool. Beat the whites to a stiff froth; add to the meat. Put in a + buttered baking-dish and bake twenty minutes. Serve at once.</p> + + <p>29.—Belgian Potato Salad.</p> + + <p>Slice cold boiled potatoes very thin and mix with chopped + celery and onion; season with salt and pepper. Then mix the yolks + of 2 hard-boiled eggs with 1 tablespoonful of olive-oil. Add to + the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped + parsley and serve.</p> + + <p>30.—Polish Stewed Tongue.</p> + + <p>Cook a fresh tongue until tender; skin and slice thin. Put a + large spoonful of butter in a saucepan; add a chopped onion; let + brown. Then stir in 1 tablespoonful of flour; add 2 cups of the + water in which the tongue was cooked, a pinch of nutmeg and + cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of + vinegar and 1 tablespoonful of sugar. Add the sliced tongue and + simmer ten minutes. Serve hot or cold.</p> + + <p>31.—Rissotto (ITALIAN).</p> + + <p>Boil 1 cup of rice in salted water until soft; drain. Then + grate Parmesan cheese and cover the rice with cheese. Let steam + in the oven a few minutes; then pour over some highly seasoned + tomato-sauce, and serve hot with fried veal chops.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_2"><!-- RULE4 2 --></a> + + <h2><i>FEBRUARY.</i></h2> + + <p>1.—Oriental Canapes.</p> + + <p>Take some lobster or crab-meat and pound in a mortar. Mix with + 1 tablespoonful of butter; season with salt and pepper, a pinch + each of mustard, cayenne, nutmeg and curry-powder and moisten + with lemon-juice. Cut small rounds of toasted bread; scoop out + some of the centre; fill with the mixture and cover with a curry + sauce. Sprinkle with fine bread-crumbs and let bake in the oven a + few minutes. Serve hot.</p> + + <p>2.—Haggis (SCOTCH).</p> + + <p>Chop a sheep's tongue, liver and heart and 1 pound of bacon. + Add 2 large chopped onions; season with 1/4 teaspoonful of red + pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix + with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind + and juice of a lemon. Then clean the pouch of the sheep and fill + with the mixture. Lay in boiling water and let boil three hours. + Serve with apple-sauce.</p> + + <p>3.—Austrian Braised Tongue.</p> + + <p>Boil a large fresh beef tongue in salted water until tender. + Remove the tongue and lard it with thin strips of bacon; sprinkle + with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 + cup of the water in which the tongue was cooked and pour over 1 + pint of cream. Let bake in a moderate oven. Baste often with the + sauce. Serve hot, and pour over the sauce; garnish with + parsley.</p> + + <p>4.—Russian Omelet.</p> + + <p>Chop 2 shallots with a little parsley and cook in hot water. + Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; + season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt + and pepper, and fry in an omelet-pan with hot butter until done. + Put the mixture in the centre; turn in the ends and serve at + once.</p> + + <p>5.—Madras Potato Curry.</p> + + <p>Cut boiled potatoes into thin slices; then fry 1 chopped onion + in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 + teaspoonful of curry-powder and 1 cup of milk, salt and cayenne + pepper to taste. Let boil up. Add the sliced potatoes and a sprig + of parsley chopped. Let simmer a few minutes and serve hot.</p> + + <p>6.—Swiss Baked Eggs.</p> + + <p>Melt 1 ounce of butter in a baking-pan; then cover the bottom + of the pan with thin slices of Swiss cheese. Break in 6 eggs; + sprinkle with salt and pepper. Pour over 4 tablespoonfuls of + cream; sprinkle with grated Swiss cheese, and let bake in the + oven to a delicate brown. Serve hot.</p> + + <p>7.—Jewish Stewed Shad.</p> + + <p>Clean and cut a shad into large slices; sprinkle with salt, + pepper and ginger. Put on to boil with 1 sliced onion, 1 + bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of + vinegar. When done, remove the fish to a platter; add 1/2 cup of + raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 + glass of wine, 1 tablespoonful of brown sugar and a pinch of + cinnamon. Let boil until done and pour over the fish. Garnish + with sliced lemon and sprigs of parsley and serve cold.</p> + + <p>8.—Bombay Spinach.</p> + + <p>Boil the spinach in salted water until tender; drain and chop + fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the + chopped spinach, a pinch of pepper and curry-powder. Cover and + let simmer five minutes. Serve on a platter with stewed prawns + and garnish with croutons.</p> + + <p>9.—Spanish Fricasseed Shrimps.</p> + + <p>Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 + cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; + add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, + pepper and parsley. Let all cook twenty minutes. Stir in the yolk + of an egg. Remove from the fire. Put some boiled rice on a + platter; add the shrimps and pour over the sauce. Serve very + hot.</p> + + <p>10.—Irish Baked Potatoes.</p> + + <p>Peel and boil potatoes in salted water until tender; drain and + mash with a lump of butter. Put in a well-buttered baking-dish a + layer of the potatoes and a layer of fried bread-crumbs until + dish is full. Moisten with beaten eggs, well seasoned with salt + and pepper, and 3 tablespoonfuls of milk. Put in the oven to + brown. Serve with boiled fish.</p> + + <p>11.—Russian Stewed Chicken.</p> + + <p>Cut a fat chicken into pieces at the joints and let stew, well + seasoned with salt and pepper. Then add some small whole onions, + some cauliflower, mushrooms and 1 cup of French peas. Let all + cook until tender; then serve hot on a large platter.</p> + + <p>12.—Dutch Baked Mackerel.</p> + + <p>Place the mackerel in a baking-dish; sprinkle with pepper and + chopped parsley. Cover with fried bread-crumbs and bits of + butter, and moisten with cream. Then bake until brown on top and + serve hot with stewed potatoes.</p> + + <p>13.—Polish Roast Mutton.</p> + + <p>Season a leg of mutton with salt, pepper and a pinch of + cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, + 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of + thyme and a few peppercorns. Pour over 1 cup of vinegar and 1 cup + of hot water. Dredge with flour and let bake in a hot oven. Baste + often with the sauce in the pan until nearly done; then add 1 + pint of sour cream and let bake until done. Thicken with flour; + boil up and pour over the roast.</p> + + <p>14.—Italian Sugar Cakes.</p> + + <p>Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; + add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 + pound of flour, 4 ounces of currants, 2 ounces of chopped + almonds, 1 tablespoonful of citron and candied orange peel + chopped fine. Add the whites beaten stiff and bake in small + well-buttered cake-tins until done; then cover with a thin + icing.</p> + + <p>15.—Oriental Stewed Prawns.</p> + + <p>Clean and pick 3 dozen prawns. Heat some dripping in a large + saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 + teaspoonful of curry-powder. Add 1 pint of stock and let simmer + half an hour until tender. Serve on a border of boiled rice; + garnish with fried parsley.</p> + + <p>16.—Swiss Steak.</p> + + <p>Season a round steak with salt, black pepper and paprica; + dredge with flour and let fry in hot lard on both sides until + brown. Then add some sliced onions and moisten well with + tomato-sauce. Cover and let simmer half an hour. Serve hot on a + platter with mashed potatoes.</p> + + <p>17.—Berlin Herring Salad.</p> + + <p>Soak the herring over night; remove the milch and mash fine. + Cut off the head, skin and bone; chop the herring; add chopped + apples, pickles, potatoes, olives and capers. Put in the salad + bowl; then add the yolk of a hard-boiled egg to the mashed milch, + mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and + a little lemon-juice, salt and pepper. Pour the sauce over the + salad and garnish with olives and sliced lemon.</p> + + <p>18.—German Lentil Soup.</p> + + <p>To 1 gallon of soup stock, add 1 quart of lentils. Let boil + until lentils are soft, with 1 sliced onion. Then add some small + sausages. Let boil five minutes. Season to taste and serve the + soup with the sausages and croutons fried in butter.</p> + + <p>19.—French Spiced Venison.</p> + + <p>Rub the venison with salt, pepper, vinegar, cloves and + allspice; then put in a baking-pan. Pour over a cup of melted + butter; add 1 onion sliced, some thyme, parsley, the juice of a + lemon, and a cup of hot water. Let bake, covered, in a hot oven. + Baste often with the sauce when nearly done. Sprinkle with flour; + add a glass of sherry and let brown. Serve with celery and + currant jelly.</p> + + <p>20.—Spanish Mushrooms.</p> + + <p>Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. + Add 6 shallots and 1 clove of garlic chopped fine, some parsley + and thyme and the mushrooms. Let all fry a few minutes; then add + the mushroom liquor and 2 tablespoonfuls of white wine, salt and + pepper to taste. Let simmer five minutes and serve hot on slices + of toast.</p> + + <p>21.—Vienna Noodle Pudding.</p> + + <p>Boil some fine noodles in salted water for ten minutes; let + drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar + and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of + pounded almonds, a pinch of cinnamon and the whites of the eggs + beaten to a froth. Put in a well-buttered pudding-dish and bake + until brown. Serve hot with lemon sauce.</p> + + <p>22.—Dutch Sweet Potato Puff.</p> + + <p>Peel and boil 3 sweet potatoes in salted water until tender; + then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 + tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of + nutmeg and lemon-juice. Beat the whites with a pinch of salt to a + stiff froth; add to the potatoes and put in a well buttered + baking-dish and bake. Serve hot.</p> + + <p>23.—Spaghetti (ITALIAN).</p> + + <p>Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 + tablespoonful of butter, stir in 1/2 pound of grated cheese, salt + and pepper. Then add 1 cup of milk; let boil and pour over the + spaghetti. Sprinkle with salt, pepper and grated cheese and let + bake in the oven until done. Serve hot.</p> + + <p>24.—Russian Beet Soup.</p> + + <p>Boil 5 medium-sized beets until tender; then chop and add to a + highly seasoned chicken broth. Add the juice of 1 lemon, some + cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass + of red wine, mixed with a teaspoonful of brown sugar. Let boil a + few minutes longer and serve with fried croutons.</p> + + <p>25.—Boulettes.</p> + + <p>Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of + parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of + melted butter. Season highly with salt, black pepper and a pinch + of cayenne. Mix with 1 egg and form into balls; roll in flour and + fry in deep hot lard until brown. Serve hot with + tomato-sauce.</p> + + <p>26.—Baden Stewed Lentils.</p> + + <p>Boil 1 quart of lentils until tender; then heat 2 + tablespoonfuls of butter. Add 1 chopped onion and stir in 1 + tablespoonful of flour until brown; add some cold water mixed + with vinegar. Let boil and pour the sauce over the lentils. + Season with salt and pepper, and serve with small boiled + sausages. Sprinkle the top with bread-crumbs fried in butter + until brown.</p> + + <p>27.—Duck aux Champignons.</p> + + <p>Clean and season a pair of wild ducks and cut into pieces at + the joints. Heat 2 tablespoonfuls of butter in a saucepan; add + the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 + herb bouquet chopped. Cover and brown a few minutes; add 1 cup of + water and stew until tender. Then add 1/2 can of mushrooms and 1 + glass of claret and let simmer until done.</p> + + <p>28.—Hungarian Beef Stew.</p> + + <p>Cut beef into small pieces. Heat some dripping in a saucepan; + add the meat, salt and black pepper; cover and let stew half an + hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced + thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all + cook until tender. Then add some chopped parsley and thicken the + sauce with flour, mixed in 1/2 cup of milk. Let cook a few + minutes and serve hot.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_3"><!-- RULE4 3 --></a> + + <h2><i>MARCH.</i></h2> + + <p>1.—Chicken Chop Suey (CHINESE).</p> + + <p>Cut all the meat of a chicken into thin strips; season with + black pepper, and cayenne, and fry in hot lard. Add some ham, + onion, celery, green bean sprouts and mushrooms cut fine. Moisten + with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and + let simmer until tender. Thicken the sauce with flour; add 2 + tablespoonfuls of cream and chopped parsley. Serve hot on a + platter with boiled rice.</p> + + <p>2.—Jewish Shallét.</p> + + <p>Line a well-buttered pudding-dish with a rich pie-paste and + cover with a layer of sliced apples. Sprinkle with cinnamon, + grated lemon peel and small bits of butter, and moisten with + white wine; then cover with a layer of the paste and fill with + another layer of apples, nuts and raisins, a tablespoonful of + syrup, the juice of 1/2 lemon and bits of butter. Cover with the + top crust; press in the edges with a beaten egg, and rub the top + with butter. Let bake in a moderate oven until done.</p> + + <p>3.—Russian Relish.</p> + + <p>Cut some slices of brown bread into fingers half an inch + thick; spread with butter. Mix some Russian caviare with + lemon-juice to taste and a tablespoonful of finely chopped + shallots. Spread the fingers with the mixture and place an oyster + in the centre of each. Sprinkle with salt and a pinch of paprica. + Serve. Garnish with thin slices of lemon and parsley.</p> + + <p>4.—Dutch Stuffed Potatoes.</p> + + <p>Select fine smooth potatoes; cut off the end of each and + scrape out the inside. Mix this with chopped ham, onion and + parsley, and a tablespoonful of butter. Season with salt, pepper + and lemon-juice. Fill the potato with the mixture and let bake in + a moderate oven until tender and serve hot.</p> + + <p>5.—Fish a la Marseilles.</p> + + <p>Cut two kinds of fish into slices; season with salt. Mince 2 + cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 + bay-leaves very fine. Add a pinch of pepper. Roll the fish in the + spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, + the juice of a lemon and 2 cups of water. Let boil up. Add the + fish and let boil until done. Remove the fish to a platter. Add a + cup of white wine to the sauce and 1 tablespoonful of sugar. Boil + up and pour over the fish. Serve with toast.</p> + + <p>6.—Jewish Stewed Brains.</p> + + <p>Clean and stew the brains with 1/2 cup of vinegar, 1 sliced + onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 + cup of raisins. Let stew until tender. Remove the brains to a + platter; add a lump of butter and a tablespoonful of molasses to + the sauce; boil up and pour over the brains. Serve cold; garnish + with lemon slices.</p> + + <p>7.—Austrian Apple Strudel.</p> + + <p>Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, + 3 eggs and a pinch of salt to a stiff dough; then roll out as + thin as possible. Pour over some melted butter; cover with + chopped apples and raisins. Sprinkle with sugar and cinnamon. + Make a large roll; bake in a buttered baking-pan with flakes of + butter on top until brown.</p> + + <p>8.—Vienna Nut Torte.</p> + + <p>Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 + eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a + teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled + up fine. Beat all together with the nuts; put in a well-buttered + pudding-dish and bake. Serve with wine sauce.</p> + + <p>9.—Bavarian Cabbage Salad.</p> + + <p>Chop a cabbage with 1 large onion and 2 stalks of celery and 2 + peppers; season well with salt and sprinkle with pepper. Heat + some vinegar; add a teaspoonful of prepared mustard. Then beat + the yolks of 2 eggs with a tablespoonful of sugar; add the hot + vinegar slowly to the beaten eggs and mix with the cabbage. Serve + cold.</p> + + <p>10.—Russian Stewed Duck.</p> + + <p>Clean and cut the duck into pieces and season with salt and + pepper; then cut 1/2 pound of bacon into dice pieces and put in a + large saucepan with 1 onion and 2 carrots. Cut fine 1 herb + bouquet, a few cloves and a few peppercorns; add the duck. Let + all cook slowly with 1 cup of stock until tender; then add 1 cup + of red wine. Thicken the sauce with flour, boil and serve + hot.</p> + + <p>11.—Russian Chicken Patties.</p> + + <p>Chop the white meat of cooked chicken and turkey very fine and + mix with 3 chopped truffles and some chopped parsley. Season with + the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper + to taste, and moisten with cream. Make a puff-paste and roll out + very thin. Cut into squares and fill with a tablespoonful of the + mixture. Press the ends together and fry in deep hot lard until a + light brown. Drain and serve very hot with tomato-sauce.</p> + + <p>12.—Japanese Salad.</p> + + <p>Cut some celery, apples and truffles into fine shreds and mix + with chrysanthemum flowers; season with salt and pepper. Put in a + salad bowl and cover with a mayonnaise dressing. Garnish with + chopped hard-boiled eggs and olives.</p> + + <p>13.—Polish Chops.</p> + + <p>Season veal chops with salt and pepper and let fry a few + minutes in hot dripping. Remove the chops and cover with a + mixture of bacon, liver, onions and parsley minced fine and well + seasoned. Then let bake in the oven with 1 cup of beef broth. + Baste often and serve very hot.</p> + + <p>14.—Spanish Stewed Rabbit.</p> + + <p>Clean and parboil 2 rabbits; then cut into pieces. Sprinkle + with flour and fry in hot lard. Remove the rabbits. Add chopped + tomato and onion to the sauce; mix with flour; let fry; add the + sauce in which the rabbit was cooked, some lemon-juice, 1/2 + teaspoonful of red pepper, parsley and salt to taste. Cook ten + minutes; then add the rabbit and simmer five minutes. Serve hot + with boiled rice.</p> + + <p>15.—Scotch Baked Mutton.</p> + + <p>Season a leg of mutton well with salt and pepper. Dredge with + flour and let bake in a hot oven until nearly done. Then add some + boiled turnips cut in quarters; sprinkle with pepper and flour; + let bake until browned. Serve the mutton on a platter with the + turnips.</p> + + <p>16.—Belgian Stuffed Shad.</p> + + <p>Season and stuff the shad with chopped oysters and mushrooms + well seasoned. Place in a well-buttered baking-dish; sprinkle + with fine bread-crumbs, chopped onion and parsley. Put flakes of + butter on top and pour in 1 cup of tomato-sauce. Let bake until + done. Baste often with the sauce. Serve with celery salad with + French dressing.</p> + + <p>17.—Italian Roast Beef.</p> + + <p>Cut several deep incisions in the upper round of beef and + press into them lardoons of salt pork. Stick 2 cloves of sliced + garlic and 1 dozen cloves in the meat; season with salt and + pepper and dredge with flour. Put in the dripping-pan with some + hot water and let roast until tender. Serve with boiled + macaroni.</p> + + <p>18.—French Apple Soufflé.</p> + + <p>Cook apples and sweeten to taste. Mash well with 1 + tablespoonful of butter. Beat the yolks of 3 eggs with 2 + tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the + whites beaten to a stiff froth. Put in a buttered pudding-dish + and bake in a moderate oven until done.</p> + + <p>19.—German Sweet Pretzels.</p> + + <p>Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 + pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet + cream and some grated lemon peel. Mix thoroughly and mold the + dough into small wreaths; brush the top with the yolk of an egg + and sprinkle with powdered sweet almonds. Lay in a well-buttered + baking-tin and bake until a deep yellow.</p> + + <p>20.—French Waffles.</p> + + <p>Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder + and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a + tablespoonful of melted butter and 2 cups of warm milk. Add the + beaten whites and stir in the flour, making a light batter. + Grease the waffle irons and fill with the batter. Bake until a + delicate brown. Remove to a hot dish. Serve hot with powdered + sugar on top.</p> + + <p>21.—Swedish Stewed Mutton.</p> + + <p>Season the breast of mutton with salt, pepper, thyme and mace; + let stew slowly with 1 onion and 2 cloves of garlic chopped. Add + some chopped capers and mushrooms; cook until tender. Then + thicken the sauce with flour mixed with a glass of wine and boil + up. Serve hot with baked turnips.</p> + + <p>22.—Swedish Pie.</p> + + <p>Make a rich pie-dough; line a deep pie-dish with the paste and + let bake. Then fill with chopped boiled fish, oysters, shrimps + and some chopped mushrooms. Sprinkle with salt and paprica and + the grated peel of a lemon. Pour over 1/4 cup of melted butter + and the juice of 1/2 lemon and a beaten egg. Then cover with the + dough and let bake until done. Serve hot.</p> + + <p>23.—Greek Stuffed Egg-Plant.</p> + + <p>Parboil the egg-plant and cut in half. Scrape out some of the + inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 + tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, + salt and pepper to taste. Fill the halves with the mixture; + sprinkle with bread-crumbs and bits of butter. Put in a + baking-dish with a little stock and bake.</p> + + <p>24.—Norwegian Fish Pudding.</p> + + <p>Remove the bones from a large cooked fish and chop to a fine + mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 + tablespoonful of butter, season with salt, black pepper and 1/4 + teaspoonful of paprica. Beat well together with some + bread-crumbs; fill a mold with the pudding and let steam one + hour; then boil the sauce in which the fish was cooked, add 1 + tablespoonful of butter, chopped parsley and chopped onion. + Season highly; boil and serve with the pudding.</p> + + <p>25.—Japanese Eggs.</p> + + <p>Cook some rice in a rich chicken stock; place on a platter. + Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, + chopped parsley and lemon-juice. Put the eggs on the rice and + pour a little hot tomato-sauce over the base of the platter and + serve.</p> + + <p>26.—Jewish Stewed Brisket.</p> + + <p>Boil beef brisket until tender, and slice thin. Heat 2 + tablespoonfuls of butter; add 1 chopped onion. Stir in 1 + tablespoonful of flour until brown. Add the water in which the + meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 + tablespoonful of brown sugar and some cinnamon and 1 carrot + sliced thin, salt, pepper and a few cloves. Let boil. Add the + brisket and simmer fifteen minutes. Serve hot or cold.</p> + + <p>27.—Hungarian Fruit Roll.</p> + + <p>Make a pie-dough. Roll out and spread with melted butter, + raisins, currants, chopped apples, nuts and shredded citron. + Cover well with brown sugar and sprinkle with cinnamon and the + grated peel of a lemon. Roll up the dough. Lay in a buttered + baking-pan. Rub the top well with melted butter and let bake + until brown. Serve with wine sauce.</p> + + <p>28.—Dutch Stewed Fish.</p> + + <p>Cook a large fish with 1 onion, 2 stalks of celery, parsley, a + tablespoonful of butter, salt and pepper until done. Remove fish + to a platter. Add 2 chopped pickles, the juice and rind of a + lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 + raw egg, a teaspoonful of prepared mustard and a tablespoonful of + butter. Add to the sauce and boil. Lay the fish in the boiling + sauce ten minutes; then serve.</p> + + <p>29.—Belgian Lamb Chops.</p> + + <p>Season lamb chops; dredge with flour and fry until brown; keep + hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls + of butter. Add 1 tablespoonful of flour; stir until light brown. + Add 1/2 cup of water; let boil well; add parsley, a few cloves + and peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil + well. Add 1 glass of claret; then pour the sauce hot over the + chops, and garnish with French peas.</p> + + <p>30.—Austrian Apple Omelet.</p> + + <p>Peel, core and slice some apples very thin. Heat 1 large + tablespoonful of butter in a frying-pan; put in the apples and + let them steam until tender. Make an egg omelet batter; sweeten + to taste and pour over the apples; let cook until set. Cover + thickly with sugar and sprinkle with cinnamon. Serve hot with + wine sauce.</p> + + <p>31.—Fish a la Normandie.</p> + + <p>Boil a trout well seasoned; add 1 sliced onion, 1 carrot + chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns + and 1 tablespoonful of butter. When done, beat the yolks of 2 + eggs with a little cream; add salt and a pinch of cayenne. Remove + the fish to a platter. Mix the egg sauce with the water in which + the fish was cooked; add 1/2 cup of cream. Let get very hot and + pour over the fish. Garnish with parsley. Serve hot.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_4"><!-- RULE4 4 --></a> + + <h2><i>APRIL.</i></h2> + + <p>1.—Italian Tongue.</p> + + <p>Boil a beef tongue until tender; skin and slice thin. Heat 2 + tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of + garlic minced fine. Stir in 1 tablespoonful of flour until brown; + add a little water, 1 cup of tomato-sauce, 1/2 cup chopped + mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add + the sliced tongue, and 1/2 glass of sherry wine. Simmer ten + minutes. Serve with baked macaroni.</p> + + <p>2.—German Prune Pudding.</p> + + <p>Cook 1 pound of prunes in a large saucepan with sliced lemon, + a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread + in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of + cinnamon, cloves and allspice. Add flour sifted with a + teaspoonful of baking-powder. Make into a large roll; place in + the centre of the prunes; cover with brown sugar and a + tablespoonful of molasses and put in the oven to bake until done. + Serve hot or cold.</p> + + <p>3.—Swiss Pot Roast.</p> + + <p>Season a breast of veal with salt, pepper and ginger. Heat a + cupful of dripping; lay the meat in the stew-pan with the + dripping, 1 onion, some celery seed, carroway seed, a few + peppercorns and parsley. Cover and let stew slowly until nearly + done; then add 1 cup of tomato-sauce and cook slowly until + tender. Serve with baked potatoes.</p> + + <p>4.—Mushrooms a la Bordelaise.</p> + + <p>Drain 1 can of mushrooms; chop 6 shallots very fine and + sauté in 1 tablespoonful of butter. Add the chopped + mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 + minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry + wine. Serve hot on slices of French toast.</p> + + <p>5.—Turkish Soup.</p> + + <p>Season and fry some lamb chops; add 2 green peppers sliced + thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of + barley in 1 quart of soup stock until tender. Pour all together + and let cook until meat is very tender. Serve hot.</p> + + <p>6.—Scotch Omelet.</p> + + <p>Boil young tender leeks in salted water; let drain. Chop to a + fine mince and fry in hot butter. Add 6 well-beaten eggs, + sprinkle with salt and pepper and fold into an omelet and serve + on a hot dish.</p> + + <p>7.—Jewish Egg Bread.</p> + + <p>Soak some matzoths in milk for a few minutes; then dip them + into seasoned beaten eggs. Add a pinch of sugar and let them fry + in hot rendered butter until a golden brown. Sprinkle with + pulverized sugar and cinnamon and serve hot with coffee.</p> + + <p>8.—Bombay Broiled Kidney.</p> + + <p>Clean sheep's kidneys and cut into thin slices. Sprinkle with + salt, cayenne pepper and grated lemon peel. Then dip in beaten + egg and fine bread-crumbs and broil on a hot greased gridiron. + Serve on buttered toast, spread with curry paste.</p> + + <p>9.—German Prune Kuchen.</p> + + <p>Boil some prunes until tender. Remove the kernels and mash the + prunes well. Mix with sugar, cinnamon and lemon-juice to taste. + Make a rich biscuit dough, roll out and place on a well-buttered + baking-pan. Fill with the prunes and let bake until done. Serve + cold.</p> + + <p>10.—French Roast with Carrots.</p> + + <p>Lard a round of beef with slices of bacon and put in a large + saucepan. Cover and let brown a few minutes. Add sliced onion and + boiling water to cover. Let cook slowly until tender; then scrape + 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic + and let cook until tender. Thicken with butter and flour. Season + highly with salt, pepper and parsley; add to the meat, and let + all cook together a half hour and serve hot.</p> + + <p>11.—Spanish Fried Chicken.</p> + + <p>Cut a fat hen into pieces at the joints and boil until tender; + season and fry with 1 onion and 2 green peppers chopped fine. Add + 1 cup of tomato-sauce, salt and pepper to taste. Serve the + chicken on a platter with boiled rice.</p> + + <p>12.—Hungarian Bread Pudding.</p> + + <p>Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that + has been soaked and pressed dry. Add 1 cup of chopped apples, 1 + cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with + cinnamon, nutmeg and grated lemon peel; then mix with the yolks + of 4 eggs and the whites beaten stiff. Put in a well-buttered + pudding-dish, and let bake until done. Serve hot with wine + sauce.</p> + + <p>13.—Swedish Baked Turnips.</p> + + <p>Peel small tender turnips; heat 1 tablespoonful of butter in a + saucepan. Place the turnips in whole, sprinkle with salt and + pepper; add a tablespoonful of sugar. Pour over a cup of water; + cover and let cook for one hour until tender but not broken. + Thicken the sauce with flour and milk. Add a little water and set + in the oven a half hour, covered with paper; then serve.</p> + + <p>14.—Belgian Baked Bananas.</p> + + <p>Skin fine bananas and lay them whole in a baking-dish. + Sprinkle with sugar and grated lemon peel. Add the juice of 1 + orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a + quick oven. Put the bananas in a glass dish and pour over the + sauce. Let get cold and serve.</p> + + <p>15.—Japanese Rice.</p> + + <p>Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of + soy and salt to taste. Place on a platter, cover with chopped + hard-boiled eggs, sprinkle with salt, paprica and chopped + parsley. Garnish with some thin slices of smoked salmon.</p> + + <p>16.—Scotch Loaf Cake.</p> + + <p>Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of + chopped nuts and 1/2 cup of shredded citron; then work in 1 pound + of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf + a half inch thick and bake in a moderate oven until done.</p> + + <p>17.—English Meat Loaf.</p> + + <p>Chop cooked veal and boiled ham; place in a well-greased mold + alternate layers of veal, ham and hard-boiled eggs. Sprinkle with + pepper, mace and chopped parsley. Moisten with beef-stock and let + bake in the oven. Serve cold, sliced very thin, garnished with + watercress.</p> + + <p>18.—Jewish Purim Cakes.</p> + + <p>Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 + beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel + of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of + baking-powder to make a soft biscuit dough. Put on a well-floured + baking-board. Roll out a half inch thick. Cut into triangles and + drop in a kettle of hot rendered butter; fry until a golden + brown. Then mix some powdered sugar with a little milk and flavor + with vanilla. Spread on the top.</p> + + <p>19.—Swiss Pie.</p> + + <p>Make a rich pie-dough. Line a buttered pie-dish with the + dough; then slice three onions very thin and let cook in hot + butter until tender; add a pinch of salt. Fill the pie with the + onions, cover the top with cream and let bake in a moderate oven + until done. Serve hot or cold.</p> + + <p>20.—French Apple Fritters.</p> + + <p>Peel and slice large apples; sprinkle with sugar and + lemon-juice and make a rich egg batter. Sweeten to taste and + flavor with 2 tablespoonfuls of orange-flower water. Lay the + sliced apples in the batter and fry in deep hot lard to a golden + brown. Serve with wine sauce.</p> + + <p>21.—Jewish Purim Torte.</p> + + <p>Line a well-buttered baking-dish with a rich pie-paste. Then + mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 + cup of sugar, some chopped raisins and nuts and the juice of 1/2 + lemon. Add the whites beaten stiff; then fill with the mixture + and let bake until done.</p> + + <p>22.—English Boiled Pudding.</p> + + <p>Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a + cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins + and some chopped citron, a pinch of nutmeg and cinnamon. Mix in + 1/2 pound of sifted flour and 1/2 teaspoonful of baking-powder. + Add the whites, beaten to a stiff froth; put in a buttered + pudding-mold, and let boil until done. Serve with brandy + sauce.</p> + + <p>23.—German Stewed Brains.</p> + + <p>Clean the brains. Heat 1 tablespoonful of drippings in a pan; + add the brains, 1 sliced onion, some parsley, salt and pepper. + Let stew fifteen minutes. Thicken the sauce with butter and + flour; let boil up. Serve hot with spinach and sprinkle all with + chopped hard-boiled eggs.</p> + + <p>24.—Scotch Cream Muffins.</p> + + <p>Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat + three yolks of eggs with a pinch of salt; add 1 pint of cream and + 1 tablespoonful of melted butter. Stir in the flour; add the + whites beaten to a stiff froth. Beat all well together. Fill the + muffin-rings 1/2 full and bake in a quick oven for twenty + minutes.</p> + + <p>25.—French Tart.</p> + + <p>Make a rich pie-dough. Line a large pie-dish with the paste + and bake. Take 3 ounces of almonds and pound to a paste; add 3 + tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted + butter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well + beaten with 1 tablespoonful of rum. Add the beaten whites; fill + the pie and bake in a moderate oven. Then make a glacé. + Mix 1 ounce of granulated sugar with 1 tablespoonful of cold + water and let come to a boil. Put on the pie when cool and + serve.</p> + + <p>26.—Polish Stewed Beans.</p> + + <p>Break string-beans into pieces and let boil in salted water + until tender; then heat 1 tablespoonful of butter; stir in 1 + tablespoonful of flour until brown. Add the water in which the + beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown + sugar, some cinnamon and cloves to taste. Let sauce boil. Add the + beans and simmer ten minutes. Serve hot with a beef pot + roast.</p> + + <p>27.—Vienna Milk Rolls.</p> + + <p>Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work + in a large tablespoonful of butter; then stir in 1/2 cup of milk + with a piece of yeast dissolved in the milk and a teaspoonful of + sugar. Beat all up well with 1 pint of milk; let raise over + night. Roll out an inch thick; cut with a biscuit-cutter; rub + with melted butter; lay in a buttered baking-pan; let raise one + hour; then bake in a hot oven twenty minutes.</p> + + <p>28.—Scotch Potato Stew.</p> + + <p>Cut the potatoes into small dice pieces and fry in hot lard. + Then fry 1 onion cut fine in hot butter, but do not brown; stir + in some flour; then add milk, salt, pepper and parsley. Let boil + up once and add the potatoes to the sauce. Let all get very hot + and serve.</p> + + <p>29.—Jewish Dumplings.</p> + + <p>Soak 6 crackers in water; then press dry. Fry 1 chopped onion + in butter and pour over the crackers. Add 3 eggs and chopped + parsley; sprinkle with salt, pepper and nutmeg. Mix all with some + cracker-meal until you can form into balls and boil in salted + water until done. Serve hot with melted butter poured over them, + and garnish with parsley.</p> + + <p>30.—Italian Soup.</p> + + <p>Chop some cabbage and let fry in 2 tablespoonfuls of butter; + add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 + small onion. Let fry a few minutes; then add 2 quarts of + soup-stock seasoned with salt, white pepper and a little saffron + to taste. Add 1/2 cup of grated Parmesan cheese; let all cook + until done. Serve with toasted croutons.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_5"><!-- RULE4 5 --></a> + + <h2><i>MAY.</i></h2> + + <p>1.—Turkish Purée.</p> + + <p>Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a + pinch of salt and pepper to taste; add some mace and cook until + tender. Then fry 1 chopped onion in 2 tablespoonfuls of + olive-oil; add the lentils and 1 cup of cooked rice and 1 + tablespoonful of butter. Stir well together and let get very hot. + Put on a platter and pour over a highly seasoned tomato-sauce and + serve. Garnish with fried parsley.</p> + + <p>2.—Jewish Kugel.</p> + + <p>Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 + cup of butter and mix with the bread; add 2 chopped apples, 1/2 + cup of raisins, 1/2 cup of pounded almonds and the grated peel of + a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff + froth; mix well together. Put in a buttered pudding-dish and pour + over 1/2 cup of melted butter; let bake in a moderate oven until + brown. Serve hot.</p> + + <p>3.—English Muffins.</p> + + <p>Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of + salt and flour enough to make a stiff batter; let stand to raise + until light. Then add 1/2 cup of melted butter, 1 teaspoonful of + soda dissolved in a little water; add enough flour to make a very + stiff batter and let raise half an hour. Then fill well-greased + muffin-rings half full with the batter and bake in a quick oven + until done. Serve with butter.</p> + + <p>4.—Spanish Roast Veal.</p> + + <p>Season a 6-pound veal-roast with salt and pepper and rub well + with butter; put in the dripping-pan with one large sliced onion, + 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 + teaspoonful each of cloves, allspice and mace. Pour in 1 cup of + hot water and the juice of a lemon and dredge with flour; add a + tablespoonful of butter. Let bake until brown and tender. Baste + often with the sauce and serve.</p> + + <p>5.—Madras Stewed Chicken.</p> + + <p>Cut a spring chicken into pieces at the joints; season with + salt and pepper and fry in hot lard with some tender mutton + chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 + teaspoonful of curry-powder and 1 chopped apple; add to the + chicken. Moisten with 1 quart of chicken broth, season to taste + and let simmer until the chicken and mutton are very tender; then + add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get + very hot and serve on a platter with fried egg-plant.</p> + + <p>6.—Irish Beef Rolls.</p> + + <p>Chop some fat beef with 1 onion and 2 sprigs of parsley. + Season with salt, pepper, nutmeg and a little mace to taste and + the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine + bread-crumbs. Mix all well together and shape into rolls. Then + heat some dripping in a saucepan; lay in the rolls; cover and let + simmer until brown. Serve hot with the sauce.</p> + + <p>7.—Norwegian Fruit Pudding.</p> + + <p>Boil 1 pint of raspberries and 1 pint of red currants in 2 + cups of water until soft; add 3 cups of sugar, some cinnamon, 1 + cup of pounded almonds and 1 tablespoonful of chopped citron. Let + cook and mash until smooth; then thicken with a little + cornstarch. Remove from the fire and pour into a mold. When cold, + serve with whipped cream.</p> + + <p>8.—Spanish Puffs.</p> + + <p>Put a large cupful of water in a saucepan; add 2 ounces of + butter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized + sugar. While boiling, stir in sifted flour until stiff and + smooth. Remove from the stove and stir in the yolks of 4 eggs, + one at a time, and the beaten whites; then fry by the teaspoonful + in boiling lard until browned. Serve with a caramel sauce.</p> + + <p>9.—Belgian Veal Scallop.</p> + + <p>Chop cooked veal to a fine mince; butter a baking-dish and put + alternate layers of veal, rice and tomato-sauce until dish is + full. Cover over with fine bread-crumbs; pour over some melted + butter and let bake in the oven until brown. Serve with French + peas.</p> + + <p>10.—Parisian Chicken.</p> + + <p>Clean and season 2 spring chickens. Put them in a saucepan + with 3 tablespoonfuls of butter; cover and let simmer until + brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of + wine; let all cook until done. Put on a platter and pour over 1 + cup of hot cream. Serve, garnished with croutons.</p> + + <p>11.—German Boiled Noodles.</p> + + <p>Make a stiff noodle-dough; roll out very thin and cut into + ribbons half an inch wide. Let them dry and boil in salted water; + drain in a colander. Fry some sliced onions in butter until soft; + add the noodles. Stir and serve hot with stewed chicken.</p> + + <p>12.—Dutch Baked Fish.</p> + + <p>Clean and split a fish open down the back; remove the + backbone; sprinkle with salt and pepper; put in a baking-dish, + flesh side up. Put flakes of butter on top; sprinkle with a + little flour; moisten with cream. Bake in a hot oven until brown. + Pour over a Hollandaise sauce and serve hot.</p> + + <p>13.—Vienna Cheese Torte.</p> + + <p>Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 + tablespoonful of flour, 1 tablespoonful of butter, 3 + tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt + and cinnamon. Mix all together with the whites beaten stiff; then + line muffin-rings with a rich pastry-dough; fill with the cheese + and bake in a moderate oven until brown.</p> + + <p>14.—Hungarian Fried Noodles.</p> + + <p>Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of + salt and enough flour to make a stiff dough work well. Then roll + out as thin as paper; fold the dough and cut into round pieces; + fry in deep hot lard to a golden brown. Serve hot with stewed + chicken.</p> + + <p>15.—Belgian Roast Lamb.</p> + + <p>Season 4 pounds of lamb with salt, pepper and lemon-juice; put + in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 + sprigs of parsley and thyme; then pour over 1/2 cup of butter and + dredge with flour. Add a cup of hot water and the juice of a + lemon. Let bake in a hot oven until done. Serve with French + peas.</p> + + <p>16.—Russian Salad.</p> + + <p>Chop 1/2 pound of cold roast veal with 1/4 pound of smoked + salmon, 3 sour pickles, 2 sour apples, 1 large onion, some beans + and capers and 3 hard-boiled eggs chopped fine. Add some chopped + nuts. Season and pour over a mayonnaise dressing. Garnish with + sliced beets and olives; serve cold.</p> + + <p>17.—French Rolls.</p> + + <p>Prepare the dough as for bread. Work in 1/4 pound of butter + and 1/4 pound of sugar. Add 4 beaten eggs; form into rolls; put + in a well-buttered baking-pan; let them raise half an hour. Brush + the tops with beaten egg and let bake until done.</p> + + <p>18.—German Herring Salad.</p> + + <p>Soak herrings over night in cold water; remove the milch; cut + off the head and skin and cut the herring into small pieces; add + 2 apples, 2 pickles, 3 hard-boiled eggs, 1 onion, a few olives, + all cut fine. Put into bowl; mash the milch with a little + mustard, 1 teaspoonful of sugar, pepper and salt. Add 1/4 cupful + of vinegar and mix all well together. Garnish with sliced lemon, + and serve with boiled potatoes.</p> + + <p>19.—Belgian Fried Calf's Feet.</p> + + <p>Clean and boil the calf's feet until tender; season with salt + and pepper. Remove the large bones from the feet; beat 2 eggs + with salt and pepper; dip the feet in the beaten eggs; then roll + in fine bread-crumbs and fry in deep hot lard until brown. Serve + hot with tomato-sauce.</p> + + <p>20.—Italian Ice Cream.</p> + + <p>Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put + in the freezer until half frozen; then add the juice and grated + peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little + pistache coloring. Let freeze until hard and serve with cake.</p> + + <p>21.—French Chocolate Biscuits.</p> + + <p>Beat the yolks of 6 eggs with 10 ounces of powered sugar; add + 1 ounce of powdered French chocolate. Mix well with 4 ounces of + flour and the whites beaten stiff with a pinch of salt; add 1 + tablespoonful of vanilla extract. Bake on wafer sheets in small + cakes to a light brown.</p> + + <p>22.—India Canapes.</p> + + <p>Cut slices of bread into delicate circles and toast in butter; + then take 1 ounce of chutney and 2 ounces of grated Parmesan + cheese; spread the toast with ham and the chutney and sprinkle + with grated cheese. Set in the oven a few minutes and serve hot, + garnished with fried parsley.</p> + + <p>23.—Chicken a la Tartare.</p> + + <p>Season and stew 2 spring chickens with 1 onion, some capers, + parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until + tender. Remove the chickens; add 1 tablespoonful of minced + pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon + and 1/2 cup of mayonnaise sauce. Let boil up and pour over the + chickens. Serve with boiled rice.</p> + + <p>24.—Jewish Pudding.</p> + + <p>Soak 6 matzoth crackers in water; press dry and mix with 1 + tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a + small cup of sugar, some cinnamon, 1/2 cup of raisins and a + little grated lemon peel. Add the beaten whites and bake until + brown. Serve with wine sauce.</p> + + <p>25.—German Potato Pancakes.</p> + + <p>Peel 3 large potatoes and lay in salted water half an hour; + then grate the potatoes; add pepper, salt, 3 eggs and a large + spoonful of flour. Beat well together and fry in hot lard by the + tablespoonful until light brown. Serve hot with a pot roast.</p> + + <p>26.—English Roast Veal.</p> + + <p>Season a veal loin roast with salt and pepper and rub with + butter. Put in the dripping-pan with sliced onions, tomatoes and + parsley and 2 tablespoonfuls of dripping. Let roast; baste often + until tender. Serve hot or cold, cut into thin slices.</p> + + <p>27.—Russian Rice Pudding.</p> + + <p>Mix cold boiled rice with the juice and rind of a lemon, 1 cup + of sugar and 1/2 glass of fine rum; then press into a mold. Let + get very cold and serve with cold cooked fruit.</p> + + <p>28.—Scotch Pudding.</p> + + <p>Take 2 quart of black cherries; remove the stones and mix with + 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten + yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten + stiff. Bake in a well-buttered pudding-dish and serve cold.</p> + + <p>29.—Italian Potato Balls.</p> + + <p>Peel and boil potatoes in salted water until soft; drain, and + mash smooth. Take a pint of the mashed potatoes; mix with 2 + tablespoonfuls of melted butter and 1 egg; add a little flour, + and form into balls. Put them into a well-buttered baking-pan; + sprinkle with grated Parmesan cheese and bake in a quick oven to + a golden brown. Serve with stewed chicken.</p> + + <p>30.—Belgian Veal Cutlets.</p> + + <p>Season veal cutlets; dip in beaten egg and roll in fine + bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions + with a clove of garlic and fry in a tablespoonful of butter. Stir + in 1 tablespoonful of flour until brown; add a little water and + the juice of a lemon, salt, pepper and nutmeg to taste. Let boil + well; then remove from the fire; stir in the yolks of 2 eggs, and + let get very hot; pour over the chops. Serve with French + peas.</p> + + <p>31.—French Lemon Cookies.</p> + + <p>Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of + sugar beaten. Add the whites beaten stiff and a teaspoonful of + lemon extract. Add enough flour with a teaspoonful of + baking-powder to make a stiff dough. Roll out thin; cut into + small cookies and bake in a quick oven to a light brown.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_6"><!-- RULE4 6 --></a> + + <h2><i>JUNE.</i></h2> + + <p>1.—Italian Stuffed Tomatoes.</p> + + <p>Cut tomatoes in halves; take out some of the pulp. Fry 1 large + onion in butter, add the tomato pulp, a piece of beef-marrow, 2 + sprigs of chopped parsley, salt and pepper. Remove from the fire; + add a beaten egg and mix with bread-crumbs and a pinch of nutmeg. + Then fill the tomatoes, sprinkle with buttered bread-crumbs and + bake until done. Serve on a platter with poached eggs. Garnish + with croutons.</p> + + <p>2.—English Salad.</p> + + <p>Pick, wash and drain 2 heads of lettuce and break into pieces. + Mix with some watercress, shredded celery and a few leaves of + mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and + lemon-juice and pour over a salad-dressing. Garnish with slices + of hard-boiled eggs and pickled beet-root.</p> + + <p>3.—Scotch Stuffed Eggs.</p> + + <p>Boil eggs until hard; remove the shells. Cut out the centres + lengthwise; then chop cooked chicken to a fine mince; add the + yolk of a raw egg and mix with cream. Season to taste with salt + and pepper. Fill the eggs and dip them in beaten eggs and fine + bread-crumbs and fry a light brown. Serve hot with cream sauce. + Garnish with parsley.</p> + + <p>4.—Oriental Vegetable Curry.</p> + + <p>Peel and fry some small onions. Add 2 stalks of celery, cut + into inch pieces; sprinkle with salt, pepper and curry-powder; + add a few truffles and pour over all 1 cup of stock. Let stew + until tender. Then boil some potatoes; mash smooth with butter + and season with curry sauce. Place a border of mashed potatoes on + a platter and put the stew in the centre; serve hot. Garnish with + fried parsley.</p> + + <p>5.—Chinese Noodle Soup.</p> + + <p>Boil a large hen in 3 quarts of water. Add a few slices of + ham, 1 onion sliced, some sliced mushrooms, 2 stalks of celery + cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three + hours and strain; then boil up; add fine noodles and let cook ten + minutes. Add chopped parsley and serve at once.</p> + + <p>6.—Hindu Eggs.</p> + + <p>Slice some hard-boiled eggs and place in a well-buttered + baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, + pepper, cayenne and curry-powder, a few bits of butter rolled in + bread-crumbs and some grated cheese. Let bake in a moderate oven + until done.</p> + + <p>7.—Portugal Veal Stew.</p> + + <p>Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced + onions, a clove of garlic and a few capers. Let fry a few + minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 + cup of stock; season with salt, pepper, cinnamon, cloves and a + pinch of saffron. Add 1 cup of white wine; let boil; then add + cooked veal sliced thin. Let cook ten minutes in the sauce and + serve very hot.</p> + + <p>8.—Italian Coffee Cream.</p> + + <p>Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a + double boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin + and a pinch of salt. Then stir in the yolks of 3 eggs beaten with + 1/2 cup of sugar until it thickens. Remove from the fire; add the + whites beaten to a froth and a teaspoonful of vanilla. Pack in a + mold and freeze until hard and serve with whipped cream.</p> + + <p>9.—Scotch Rarebit.</p> + + <p>Cut 1/2 pound of cheese in very small pieces and add 1 ounce + of fresh butter, 2 tablespoonfuls of fine bread-crumbs, 1 + teaspoonful of prepared mustard, salt and pepper and a pinch of + cayenne to taste. Mix well together to a smooth paste. Have ready + some buttered toast; place on a dish, spread with the mixture and + set in the oven until melted. Serve at once.</p> + + <p>10.—Irish Ham Omelet.</p> + + <p>Beat 6 yolks of eggs with a pinch of salt; add the whites + beaten stiff and mix with a tablespoonful of cream. Beat 2 ounces + of butter in an omelet pan; add the beaten eggs and shake the pan + to spread evenly. Have ready some finely minced ham. Spread on + half of the omelet, fold and serve at once on a hot dish.</p> + + <p>11.—Jewish Stewed Tongue.</p> + + <p>Boil a calf's tongue in salted water until tender; skin and + slice thin. Then heat 2 tablespoonfuls of butter; add 1 chopped + onion; stir in 1 tablespoonful of flour until brown; add 2 cups + of the water in which the tongue was cooked, 1/4 cup of seeded + raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 + teaspoonful of paprica. Let all boil well; then add the sliced + tongue. Let simmer ten minutes. Serve hot or cold.</p> + + <p>12.—French Prune Soufflé.</p> + + <p>Cook 1/2 pound of prunes until soft; remove the stones and cut + the prunes into small pieces. Mix with some chopped nuts and the + yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized + sugar. Add 1 teaspoonful of vanilla and the whites of the eggs + beaten stiff. Put in a pudding-dish and bake in a moderate oven + for ten minutes and serve.</p> + + <p>13.—Italian Cooked Eggs.</p> + + <p>Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with + 12 anchovies, some onion juice and 1 tablespoonful of finely + chopped parsley. Season with salt, white pepper and a little + nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let + boil up once and serve hot with croutons.</p> + + <p>14.—Spanish Broiled Steak.</p> + + <p>Season a porter-house steak with salt and pepper and rub with + butter. Place on a hot gridiron and let broil on a quick fire on + both sides. Make this sauce: Chop 1 onion and brown in 1 + tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of + claret; let boil well. Season and thicken the sauce with a little + flour and some chopped parsley. Let boil up and serve at once + with the steak.</p> + + <p>15.—Liver a la Bourgogne.</p> + + <p>Season a calf's liver with salt and pepper; put a few slices + of bacon in a saucepan; let get very hot. Add the liver, 1 onion, + 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover + and let brown a few minutes. Then add 1 glass of sherry wine, + salt and pepper and sprinkle with flour. Let simmer ten minutes. + Serve hot with potatoes.</p> + + <p>16.—Messina Macaroni.</p> + + <p>Boil some macaroni in salted water until tender. Then fry 1 + onion and 2 cloves of garlic chopped in olive-oil. Add 1 cup of + tomato-sauce, salt and pepper to taste. Then add the macaroni, + and let fry altogether. Serve hot with baked chicken.</p> + + <p>17.—Dutch Prune Pudding.</p> + + <p>Boil prunes until very soft; remove the stones. Mash well; add + the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of + bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, + and the whites of the eggs beaten stiff. Put in a well-buttered + pudding-dish and bake in a moderate oven until done. Serve + cold.</p> + + <p>18.—Irish Beef Stew.</p> + + <p>Season a piece of fat beef; put in a stew-pan with some hot + water. Let cook slowly a half hour. Then add 3 potatoes, cut in + dice pieces, and 1 onion, sliced. Let cook slowly until tender. + Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and + pepper. Let all cook until done. Serve hot.</p> + + <p>19.—English Creamed Asparagus.</p> + + <p>Cut tough ends from the asparagus; scrape and boil in salted + water until tender. Make a cream sauce. When done, stir in the + yolk of an egg; season with a little white pepper. The sauce must + be rather thick and poured hot over the asparagus. Serve with + veal chops.</p> + + <p>20.—French Float.</p> + + <p>Line a glass dish with stale sponge-cake. Sprinkle with wine. + Make a boiled custard. Use 4 yolks of eggs and flavor with + rose-water. Beat the whites with pulverized sugar and flavor to + taste. Pour the custard over the cake and place the stiffly + beaten whites on top. Put on the ice and serve very cold.</p> + + <p>21.—Russian Pot Roast.</p> + + <p>Season a round of beef with salt, pepper, cloves and nutmeg. + Put in a saucepan on hot dripping. Peel 6 small onions and slice + 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb + bouquet. Cover with 1 cup of hot water and let cook slowly until + tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, + salt and pepper to taste. Serve hot on a border of mashed + potatoes.</p> + + <p>22.—Spanish Salad.</p> + + <p>Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red + pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix + in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of + curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 + tablespoonfuls of olive-oil. Garnish with sliced beets and + bananas.</p> + + <p>23.—Scotch Baked Potatoes.</p> + + <p>Peel and slice 6 raw potatoes very thin; then beat 1 egg with + 1 tablespoonful of butter. Put the potatoes into a shallow + baking-dish, sprinkle well with salt and pepper. Add enough milk + to cover the potatoes; add the beaten egg. Sprinkle 1/2 cup of + grated cheese over all and let bake until done.</p> + + <p>24.—German Apple Cake.</p> + + <p>Make a biscuit dough; roll out very thin and put on a + well-buttered cake-pan. Have ready some apples. Cut in quarters; + lay closely on the cake; sprinkle thick with brown sugar; add + some cinnamon and a handful of currants. Pour some fresh melted + butter over the cake; set in the oven to bake until done. Serve + with coffee.</p> + + <p>25.—English Ham Sandwiches.</p> + + <p>Cut thin slices of fresh bread. Chop ham with the yolks of 2 + hard-boiled eggs; add some made mustard and fresh butter and a + dash of pepper. Mix all well and spread between the slices of + bread. Serve on a folded napkin and garnish with sprigs of + parsley.</p> + + <p>26.—Swiss Peach Custard.</p> + + <p>Line a well-buttered pudding-dish with slices of sponge-cake + and cover with peach compote. Make an egg custard and cover with + the custard; set in the oven to bake. Beat the whites of 2 eggs + with a little lemon-juice and pulverized sugar spread on the top + and let brown. Serve cold.</p> + + <p>27.—French Veal Hash.</p> + + <p>Cut veal round-steak into small pieces. Then fry some chopped + bacon, 1 onion and 2 cloves of garlic chopped; add the meat; stir + well and let all fry a few minutes. Add 1 cup of boiling water + and let cook slowly with some parsley and thyme, salt, pepper, + until tender. Add a tablespoonful of vinegar. Let boil up; remove + from the fire and stir in the yolks of 2 eggs well beaten. Serve + hot with toast.</p> + + <p>28.—Vienna Potato Salad.</p> + + <p>Slice boiled potatoes thin; chop some onion very fine; slice 2 + hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then + heat some vinegar. Add a teaspoonful of made mustard and stir + with the beaten yolk of an egg. Mix all together with 1 + tablespoonful of hot butter and chopped parsley. Serve with cold + meats.</p> + + <p>29.—French Baked Omelet.</p> + + <p>Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, + pepper, 1 teaspoonful of grated onion, 1 tablespoonful of butter + and 1 cup of milk. Beat up well; add the whites beaten stiff; put + into a well-buttered baking-dish and let bake in a hot oven. + Serve at once.</p> + + <p>30.—Italian Batter Cakes.</p> + + <p>Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of + salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar. + Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry + until light brown. Serve with cooked fruit.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_7"><!-- RULE4 7 --></a> + + <h2><i>JULY.</i></h2> + + <p>1.—Portugal Iced Pudding.</p> + + <p>Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 + pound of Malaga grapes, 2 ounces of candied orange peel, chopped + fine, and 1 pint of whipped cream. Then place in the freezer to + harden and serve.</p> + + <p>2.—English Chicken Salad.</p> + + <p>Mix 1 cup of cold chicken cut fine with 1 cup of chopped + celery, 1 cup of cooked chestnuts chopped and 2 green peppers cut + fine. Season with salt and pepper. Put on crisp lettuce leaves in + the salad bowl; cover with a mayonnaise dressing. Serve cold.</p> + + <p>3.—Turkish Stewed Lamb.</p> + + <p>Season a quarter of a young lamb and cut into pieces. Lay in a + large stew-pan and cover with hot water. Add 1 sliced onion, 2 + sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of + parsley. Let stew slowly until tender. Then fry thin slices of + egg-plant and add to the stew. Serve hot.</p> + + <p>4.—Irish Apple Pudding.</p> + + <p>Pare and slice apples and lay them in a buttered pie-dish. + Sprinkle with brown sugar; add the juice and rind of 1/2 of a + lemon, a pinch of cinnamon and cloves. Then cover with a rich + pie-paste and let bake until done.</p> + + <p>5.—Indian Rice.</p> + + <p>Boil 1 cup of rice in chicken broth; add a pinch of + curry-powder and season to taste with salt and pepper. Boil 1/2 + teaspoonful of saffron in 1 cup of the stock; then let all cook + slowly until the broth is entirely absorbed by the rice. Serve + very hot.</p> + + <p>6.—Hungarian Chicken Soup.</p> + + <p>Boil a large chicken in 3 quarts of water; season with salt, + sage and pepper; add 1 onion chopped and cook until tender. + Remove the chicken and chop it fine; then add to the soup with + the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle + with chopped parsley and serve at once.</p> + + <p>7.—Yorkshire Pudding.</p> + + <p>Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 + of a cup of flour. Stir until smooth. Then pour into a + well-greased pan and bake until done. Serve with English + roast-beef, and pour over the gravy.</p> + + <p>8.—Portugal Salad.</p> + + <p>Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. + Then sprinkle with 1 chopped clove of garlic, salt and pepper and + cover with some thin slices of bread. Pour over all a cup of + vinegar and 1/4 cup of olive-oil and serve.</p> + + <p>9.—English Chocolate Pudding.</p> + + <p>Soak 6 ounces of bread-crumbs in milk and press dry; add 2 + ounces of butter mixed with 3 ounces of sugar and 3 ounces of + chocolate; add the yolks of 6 eggs well beaten, and flavor with a + teaspoonful of vanilla; add the whites beaten to a stiff froth. + Bake in a quick oven and serve at once.</p> + + <p>10.—Spanish Canapes.</p> + + <p>Prepare circular pieces of buttered toast. Then mix 1 cup of + chopped fish with 3 sweet pickles minced fine, and 2 + tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls + of Hollandaise sauce. Spread this mixture over 8 pieces of toast; + sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let + bake for five minutes and serve.</p> + + <p>11.—French Strawberry Pudding.</p> + + <p>Dip enough macaroons in wine to line the pudding-dish; cover + with sweetened strawberries. Beat the yolks of 4 eggs with sugar + and flavor with vanilla; pour over the strawberries; put in the + oven to bake. Beat the whites to a stiff froth with some + pulverized sugar; put on top of the pudding and let brown. Serve + cold.</p> + + <p>12.—Veal Croquettes a la Reine.</p> + + <p>Chop cold veal. Mix with some sweetbread and mushrooms + chopped. Season with salt, pepper and lemon-juice. Add a sprig of + parsley and a little onion chopped fine. Mix with a beaten egg + and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip + in beaten egg and fine bread-crumbs and fry in deep hot lard. + Serve hot with a cream sauce.</p> + + <p>13.—German Cheese Pie.</p> + + <p>Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage + cheese with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, + a pinch of salt and a few currants. Mix well. Fill the pie. + Sprinkle with sugar and cinnamon and bake until light brown. + Serve hot or cold.</p> + + <p>14.—Italian Veal Patés.</p> + + <p>Chop cooked veal with some onion, parsley, thyme and 1 clove + of garlic; season with salt, pepper and nutmeg. Add some chopped + ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted + butter. Fill into small pate shells; rub with butter and beaten + egg. Place a paper over the top and let bake in a moderate oven. + Serve with tomato-sauce.</p> + + <p>15.—Hungarian Noodle Pudding.</p> + + <p>Boil finely cut noodles in salted water drain and mix with the + yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated + lemon peel to taste. Add the beaten whites. Line the pudding-dish + with a rich pie-paste. Fill with the noodles and pour over some + melted butter. Bake until brown. Serve hot with lemon sauce.</p> + + <p>16.—Polish Stewed Chicken.</p> + + <p>Clean a fat hen and cut into pieces at the joints; season and + let stew with 2 sliced onions, 2 carrots and 1 potato, cut into + dice pieces. When nearly done, add 1 cup of sauerkraut, 2 + tablespoonfuls of sorrel and 1/2 cup of wine. Let cook until + tender and serve on a platter with cooked rice.</p> + + <p>17.—Madras Curried Apples.</p> + + <p>Peel and core 4 sour apples and cut into rings; then sprinkle + with curry-powder and let fry until tender. Add a few thinly cut + shallots. Cover and let simmer until done. Serve on a platter + with boiled rice and pour over a curry sauce.</p> + + <p>18.—Irish Batter Cakes.</p> + + <p>Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful + of melted butter, 1 small cup of milk and sifted flour enough to + make a smooth batter. Beat well. Add the whites of eggs, beaten + stiff and let fry a golden color; then spread with jam and serve + hot.</p> + + <p>19.—Spanish Baked Eggs.</p> + + <p>Poach eggs as soft as possible. Butter a baking-dish; add a + layer of bread-crumbs and grated cheese. Place the eggs on the + crumbs; sprinkle with salt, pepper, grated cheese and chopped + parsley. Cover with bread-crumbs and pour over some cream sauce. + Let bake in a hot oven until brown on top. Serve with toast.</p> + + <p>20.—Scotch Stewed Onions.</p> + + <p>Boil 1 dozen small onions and 4 leeks in salted water until + tender; drain. Heat 2 tablespoonfuls of butter. Stir in 1 + tablespoonful of flour until smooth but not brown; then add 1/2 + pint of rich milk; season highly with pepper, and salt to taste. + Add the onions; let boil up and serve.</p> + + <p>21.—German Baked Cabbage.</p> + + <p>Take a large cabbage; remove the outer leaves and the inside, + leaving a frame. Chop all the cabbage from the inside and fry in + hot grease with 1 sliced onion. Remove from the fire. Mix well + with bread-crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black + pepper and cayenne. Refill the cabbage; put on the outside + leaves; cover the top with leaves. Put in a baking-pan; sprinkle + with bits of butter and pour in 1/2 cup of water. Let bake until + brown. Serve hot.</p> + + <p>22.—Dutch Veal Stew.</p> + + <p>Season 3 pounds of veal with salt, pepper and lemon-juice. Put + a few slices of bacon in a stew-pan; when hot, add the veal. + Cover and let brown a few minutes; then add 2 carrots and 1 onion + sliced thin, some thyme and mace; pour over 1 cup of hot water. + Cover and let cook slowly until tender. Thicken with flour mixed + with 1/2 cup of milk. Add chopped parsley; season to taste and + serve with baked potatoes.</p> + + <p>23.—French Baked Apple Dumplings.</p> + + <p>Peel and core apples; sprinkle well with sugar. Then mix some + cold boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, + flour enough to make a dough. Cover the apples with the dough; + put in a well-buttered baking-dish with 2 tablespoonfuls of + butter and bake to a delicate brown. Serve with whipped + cream.</p> + + <p>24.—Bavarian Fried Brains.</p> + + <p>Clean and boil the brains in salted water; add 1 onion sliced; + let cook ten minutes. Remove the brains and mash up well with 1 + tablespoonful of butter, some bread-crumbs and parsley chopped, + salt and pepper to taste; add 2 eggs. Mix together and fry in + deep hot lard by the tablespoonful until brown. Serve with + tomato-sauce.</p> + + <p>25.—Polish Bread Pudding.</p> + + <p>Soak 1 pint of bread in a quart of milk; add the yolks of 4 + eggs, 1 cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup + of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well + and bake until brown; then beat the whites to a stiff froth with + 3 tablespoonfuls of pulverized sugar. Spread the pudding with + jelly and cover with the beaten whites; set in the oven to + brown.</p> + + <p>26.—Vienna Cherry Cake.</p> + + <p>Make a rich biscuit dough; roll out; then put on a + well-buttered baking-tin. Stone black cherries. Sprinkle the + dough with flour and cover with the cherries. Sprinkle with sugar + and let bake until done. Then cover with a sweetened egg custard + and bake until brown. Serve cold.</p> + + <p>27.—Belgian Poached Eggs.</p> + + <p>Cut thin round slices of bread and toast them. Spread with + chopped anchovies and chopped ham. Cover the top with whipped + whites of eggs and place a raw yoke on each slice of bread. Set + in the oven to bake long enough to heat the egg, and serve at + once.</p> + + <p>28.—Bavarian Apple Pie.</p> + + <p>Line a deep pie-dish with rich pie-paste. Let bake and fill + with chopped apples, raisins and chopped nuts, sugar and a pinch + of cinnamon and nutmeg. Then cover with cake-crumbs and let bake + until done. Beat 3 whites of eggs with pulverized sugar; flavor + with lemon and spread over the pudding. Set in the oven a few + minutes to brown on top.</p> + + <p>29.—Russian Fried Sweetbreads.</p> + + <p>Clean and season the sweetbreads with salt and pepper and + sprinkle with lemon-juice and chopped parsley. Roll in fine + bread-crumbs and fry in hot lard. Fry some eggs and put on a + platter with the sweetbreads and serve with tomato-sauce.</p> + + <p>30.—Polish Apple Dumpling.</p> + + <p>Peel and core the apples and fill the space with currants. + Sprinkle with sugar, cinnamon and grated lemon peel, and cover + each apple with a rich pie-paste. Lay on a well-buttered pie-dish + and let bake until done. Serve with wine sauce.</p> + + <p>31.—Swiss Potato Dumpling.</p> + + <p>Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of + flour and 2 tablespoonfuls of butter and 3 eggs. Make into a soft + dough; roll out and then spread with fried bread-crumbs. Make + into round dumplings and let boil twenty minutes. Serve hot with + melted butter poured over.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_8"><!-- RULE4 8 --></a> + + <h2><i>AUGUST.</i></h2> + + <p>1.—German Pot Roast.</p> + + <p>Take a 5-pound beef roast. Rub with salt and black pepper and + paprica; pour over some boiling vinegar; add 2 bay-leaves, a few + peppercorns and cloves. Let stand over night. Heat 2 + tablespoonfuls of dripping in a saucepan; lay in the meat with 2 + sliced onions. Let stew slowly with one cup of water and 1/2 cup + of the spiced vinegar until tender. Thicken the sauce with flour + and serve hot with potato pancakes.</p> + + <p>2.—Scotch Soup.</p> + + <p>Cut a sheep's liver into pieces and stew with the sheep's head + in 4 quarts of water. Add sliced onions, sliced leeks, carrots, + turnips, parsley and thyme, salt, pepper and a few cloves. Let + all cook until tender; then strain. Let stand until cool. Skim + off the fat; heat and mix with flour until brown; let boil. Add a + glass of white wine. Cook all together and serve hot.</p> + + <p>3.—Spanish Fried Potatoes.</p> + + <p>Peel some new potatoes and cook until tender. Mix some fine + bread-crumbs with grated Parmesan cheese and chopped parsley. + Beat 2 eggs with salt and pepper; dip each potato in beaten egg + and roll in the bread-crumbs. Fry in deep hot lard until brown. + Serve hot.</p> + + <p>4.—French Frozen Milk Punch.</p> + + <p>Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a + boil. Remove from the fire and grate in 1/2 nutmeg. When cool, + freeze until half frozen; then stir in 3 cupfuls of whipped cream + and freeze again. Add 1/2 cup of rum and 1 cupful of French + brandy. Let freeze until hard and serve.</p> + + <p>5.—Bavarian Fruit Compote.</p> + + <p>Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar + and a pinch of cinnamon and some strawberries, cherries and + blackberries. Let simmer in the juice until fruit is done. Put in + a glass dish and pour over the syrup. Serve cold.</p> + + <p>6.—Vienna Rice Custard.</p> + + <p>Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; + boil until very soft. Beat the yolks of 3 eggs with 4 + tablespoonfuls of sugar and stir in the rice. Flavor with + rose-water and put in a well-buttered pudding-dish. Beat the + whites with pulverized sugar to a stiff froth; spread on the + custard and let bake in the oven until done. Serve cold.</p> + + <p>7.—French Fried Cucumbers.</p> + + <p>Peel the cucumbers and cut into inch slices. Sprinkle with + salt and pepper and dip in beaten eggs and fine bread-crumbs. + Season with salt and pepper and fry in hot lard until brown. + Serve with tomato-sauce and veal chops.</p> + + <p>8.—German Cherry Soup.</p> + + <p>Boil 1 quart of cherries until soft; sweeten to taste. Add + some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 + bottles of water. Serve ice-cold with macaroons.</p> + + <p>9.—Swiss Pancakes.</p> + + <p>Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 + ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of + Swiss cheese, the yolks of three eggs and the whites beaten + stiff. Season with salt and pepper and mix with 1 tablespoonful + of flour to a smooth batter; then fry in hot lard until brown. + Serve hot.</p> + + <p>10.—English Tarts.</p> + + <p>Make a rich puff paste; roll out thin and cut into squares; + then fill with fruit jam; turn over and pinch in the edges. Drop + in a kettle of deep hot lard and fry until a delicate brown. + Sprinkle with pulverized sugar and serve hot.</p> + + <p>11.—Norwegian Rice.</p> + + <p>Cook rice until tender; then reheat in a well-seasoned chicken + stock. Put on a platter; sprinkle with chopped chicken liver, + scrambled eggs and grated cheese and serve at once.</p> + + <p>12.—Spanish Broiled Kidney.</p> + + <p>Take a fresh kidney; clean and cut into thin slices; run a + skewer through them to hold them together. Sprinkle with salt and + pepper and brush with butter; put on a broiler and cook for five + minutes. Then place on a platter; pour over some lemon-juice and + hot butter; sprinkle with parsley and serve at once.</p> + + <p>13.—Egyptian Stuffed Peppers.</p> + + <p>Cut off the tops and remove the seeds from large sweet + peppers. Stuff with chopped raw beef highly seasoned, and mix + with chopped onion, parsley, tomato, a beaten egg and 2 + tablespoonfuls of chutney. Put the stuffed peppers in a + baking-pan with a little hot water; sprinkle with bits of butter + and let bake three-quarters of an hour. Serve. Garnish with + cucumber salad.</p> + + <p>14.—English Tea Cakes.</p> + + <p>Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. + Add 1 egg and 1 teaspoonful each of cinnamon and mace. Mix with 6 + ounces of sifted flour, a pinch of salt and milk enough to make a + stiff dough; then roll out very thin. Cut into round cakes and + bake in a quick oven until done.</p> + + <p>15.—Bavarian Cheese Cake.</p> + + <p>Make a rich biscuit dough; roll out and place on a + well-buttered pie-dish. Then mix 1/2 pound of cottage cheese with + a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 + lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the + whites beaten stiff. Fill the pie with the cheese. Serve hot or + cold with coffee.</p> + + <p>16.—Spanish Chicken.</p> + + <p>Cut a spring chicken into pieces at the joints; season with + salt and pepper and fry until brown. Remove the chicken; add 1 + onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. + Cover and let simmer; then add the chicken with 1 glass of sherry + wine. Cook ten minutes. Serve hot with boiled rice.</p> + + <p>17.—Polish Shrimp Salad.</p> + + <p>Drain 1 cup of shrimps and 1 can of sardines; cut into small + pieces. Add 2 hard-boiled eggs, 1 small onion, a few capers and + gherkins chopped fine and chopped parsley. Mix with 1/4 cup of + vinegar. Line the salad bowl with the crisp lettuce leaves. Add + the salad and pour over a mayonnaise dressing and serve.</p> + + <p>18.—Dutch Apple Pudding.</p> + + <p>Peel and chop apples; mix with 1/2 cup of nuts, raisins, the + juice and rind of 1/2 lemon and 1 tablespoonful of brandy. Then + add the yolks of 4 eggs and the whites beaten to a stiff froth. + Let bake in a moderate oven until done. Serve cold.</p> + + <p>19.—Bavarian Potatoes.</p> + + <p>Peel and cook some new potatoes with 1 sliced onion, salt and + pepper, until tender. Then brown 1 tablespoonful of flour in 2 + teaspoonfuls of butter; add 1/2 cup of water; let boil well with + some chopped parsley, salt and pepper; then add the potatoes and + let simmer five minutes. Serve hot.</p> + + <p>20.—Spanish Steak Roll.</p> + + <p>Cut thin slices from the round steak; then chop 1 onion, 2 + tomatoes, some celery, parsley and 2 hard-boiled eggs and season + with salt and pepper. Mix with butter and fine bread-crumbs; then + spread the mixture on the steak, and roll up. Sprinkle with + flour; lay closely in a pan of hot dripping; cover and let simmer + until tender. Serve hot, garnished with olives and parsley.</p> + + <p>21.—Oriental Cabbage.</p> + + <p>Chop a small head of cabbage, then fry 1 onion and 2 sour + apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and + the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; + add 1/2 teaspoonful of curry-powder. Cover and let all simmer + until tender. Serve very hot on a border of boiled rice.</p> + + <p>22.—Dutch Salad.</p> + + <p>Soak 3 Dutch herrings in milk; then cut off the heads and + tails and cut herrings into one-half inch pieces. Add 2 apples + cut fine, 2 hard-boiled eggs sliced thin, some cooked beets cut + fine, some celery and green onions cut into very small pieces. + Season and mix together. Pour over some vinaigrette sauce, and + sprinkle with chopped gherkins.</p> + + <p>23.—Greek Cucumbers.</p> + + <p>Peel large cucumbers; cut off the ends; scoop out the seeds; + sprinkle with salt. Then mix boiled rice with some chopped green + onions and stuff the cucumbers. Lay the cucumbers in a stew-pan; + pour over 1 cup of stock and the juice of a lemon; add 1 + tablespoonful of butter, and let cook until tender. Serve hot, + and pour over a well-seasoned white sauce. Garnish with + parsley.</p> + + <p>24.—Russian Beef Roll.</p> + + <p>Chop 2 pounds of beef with 1/4 pound of suet; add 4 small + onions, 2 cloves of garlic and 3 sprigs of parsley chopped fine. + Season with salt, pepper and nutmeg. Mix with some bread-crumbs + and a beaten egg. Shape into a roll and lay in a baking-dish; + moisten with broth and let bake until done. Serve on a platter + with a border of mashed potatoes and garnish with fried + parsley.</p> + + <p>25.—Jewish Veal Stew.</p> + + <p>Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, + 1/2 cup of raisins, a pinch of cloves and cinnamon and a + tablespoonful of horseradish. Thicken the sauce with buttered + bread-crumbs; season with salt and pepper to taste. Serve with + boiled rice.</p> + + <p>26.—French Pop-overs.</p> + + <p>Beat the yolks of 3 eggs until very light; add 1 pint of milk. + Sift 1 pint of flour with 2 teaspoonfuls of baking powder; add + 1/2 teaspoonful of salt and the whites of the eggs beaten to a + stiff froth. Flavor with rose-water. Mix well together and pour + into hot well-buttered cake-tins. Bake in a quick oven until a + light brown. Serve hot with French coffee.</p> + + <p>27.—German Egg Toast.</p> + + <p>Cut slices of stale bread; beat 3 eggs with a pinch of salt + and 1/4 cup of milk. Dip the slices of bread in the beaten eggs + and fry until brown on both sides. Cover with pulverized sugar; + sprinkle with cinnamon and some finely chopped nuts. Serve + hot.</p> + + <p>28.—Irish Potato Puffs.</p> + + <p>Peel and boil potatoes well seasoned; then mash thoroughly + with a lump of butter. Add some milk and 2 eggs; beat well until + very light. Then fry in deep hot lard by the tablespoonful until + a light brown. Serve hot with broiled steak.</p> + + <p>29.—Belgian Eggs.</p> + + <p>Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 + teaspoonful of flour. Beat whites separate; add flour to the + yolks and sugar; beat until stiff. Beat the whites and scald in + milk; strain from the milk, and set aside. Take the yolk, and + stir gently in the milk until thick. Remove from the fire. Place + in a dish to cool. Flavor with vanilla and then put the whites on + top and serve.</p> + + <p>30.—Irish Cucumber Salad.</p> + + <p>Peel the cucumbers and slice thin; add 1 onion sliced. + Sprinkle well with salt; let stand half an hour on ice; press out + all the water; sprinkle with white pepper and chopped parsley. + Add vinegar mixed with sugar, to taste, and salad oil. Serve at + once.</p> + + <p>31.—German Iced Beer Soup.</p> + + <p>Take one quart of fresh beer. Sweeten to taste and flavor with + a pinch of cinnamon and nutmeg. Slice a lemon very thin and put + in the beer. Let get very cold on ice and serve with + sponge-cake.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_9"><!-- RULE4 9 --></a> + + <h2><i>SEPTEMBER.</i></h2> + + <p>1.—Dutch Biscuits.</p> + + <p>Make a soft biscuit dough; then put on a well-floured + baking-board and roll out one-half inch thick. Sprinkle with + sugar, cinnamon and grated lemon peel and pour over some melted + butter. Then roll up the dough and cut into inch thick slices; + lay in a well-buttered baking-pan and let bake in a hot oven + until done.</p> + + <p>2.—Hindoo Oyster Fritters.</p> + + <p>Boil large oysters in their liquor; season with salt, pepper + and curry-powder. Let come to a boil; then drain, and spread the + oysters with highly seasoned minced chicken. Dip them in a + seasoned egg batter and fry in deep hot lard to a golden brown. + Serve hot, garnished with fried parsley and lemon slices.</p> + + <p>3.—Jewish Chrimsel.</p> + + <p>Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of + raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and + a pinch of cinnamon. Then mix with the yolks of 4 eggs and the + whites beaten stiff and fry by the tablespoonful in hot fat until + brown. Serve hot with wine sauce.</p> + + <p>4.—Spanish Relish.</p> + + <p>Stone some large olives and fill the space with anchovy paste, + mixed with well-seasoned tomato-sauce. Then fry thin slices of + bread and spread with some of the paste. Place a filled olive in + the centre; sprinkle with chopped hard-boiled eggs and garnish + with fillets of anchovies and sprigs of parsley.</p> + + <p>5.—French Orange Compote.</p> + + <p>Make a syrup of sugar and water; add a little lemon-juice. + Peel and remove seeds of oranges; cut into quarters and lay them + in the boiling syrup; let cook ten minutes. Remove the oranges to + a glass dish; pour over the syrup and garnish with candied + cherries.</p> + + <p>6.—Spanish Baked Chicken.</p> + + <p>Clean and season a chicken with salt and pepper and let boil + until tender. Put the chicken in a baking-dish; pour over some + tomato-sauce highly seasoned; sprinkle with well-buttered + bread-crumbs and let bake until brown. Place on a large platter + with a border of boiled rice and pour over the sauce. Serve + hot.</p> + + <p>7.—Swiss Beet Salad.</p> + + <p>Boil red beets until tender; skin and cut into thin slices. + Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and + mix with wine vinegar. Let stand. Serve the next day.</p> + + <p>8.—Bombay Chicken Croquettes.</p> + + <p>Boil a fat hen well seasoned with salt, pepper, 1 sliced + onion, 2 green peppers and 2 cloves of garlic. Remove the chicken + and chop fine and mix with chopped parsley, the grated rind of + 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add + a little chopped tarragon and chervil and 2 beaten eggs. Mix with + the sauce and form into croquettes. Then dip into beaten eggs and + fine bread-crumbs, and fry in deep hot lard a golden brown. Serve + hot. Garnish with fried parsley and serve tomato-sauce in a + separate dish, flavored with chopped mango chutney.</p> + + <p>9.—Swiss Veal Pie.</p> + + <p>Cut cooked veal into small pieces; season and moisten with a + rich beef gravy. Pour into a deep pie-dish. Then make a cover + with mashed potatoes moistened with cream; sprinkle with bits of + butter and let bake until brown. Serve hot.</p> + + <p>10.—Spanish Rice.</p> + + <p>Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup + of stock, salt and pepper to taste. Cover and let simmer ten + minutes; then add 2 cups of boiled rice. Mix well together with 1 + tablespoonful of butter. Let get very hot and serve.</p> + + <p>11.—Polish Chicken Soup.</p> + + <p>Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 + carrots and 2 stalks of celery cut into small pieces and 1 cup of + pearl barley. Let all cook until tender. Remove the chicken; + season the soup to taste with salt and pepper; add some chopped + parsley and serve hot with the chicken.</p> + + <p>12.—Norwegian Soup.</p> + + <p>Boil a large fish in 2 quarts of water; season with salt and + paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of + parsley and 1 bay-leaf. Let cook well; then remove the fish. Add + 1 tablespoonful of butter and 1 quart of oysters. Let boil ten + minutes. Add 1 cup of hot cream; season to taste and serve very + hot.</p> + + <p>13.—Greek Cakes.</p> + + <p>Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 + well-beaten eggs and the grated rind and juice of 1/2 lemon. Then + stir in 1/2 pound of flour and work into a smooth dough. Lay on a + well-floured baking-board and roll out thin. Cut into fancy + shapes and bake in a moderate oven until done. Cover with a white + icing, flavored with vanilla.</p> + + <p>14.—Russian Sandwich.</p> + + <p>Spread thin slices of rye bread with butter and caviare; some + slices of white bread with butter and thin slices of ham; some + slices of pumpernickel bread with butter and a layer of cottage + cheese; and some slices of brown bread with butter and cold + cooked chicken sliced thin. Put all into a press under a heavy + weight for one hour; then cut into perpendicular slices and + serve.</p> + + <p>15.—Spanish Dessert.</p> + + <p>Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 + tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all + together with the gelatin and the whites of eggs beaten to a + stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and + place on ice. Serve with whipped cream.</p> + + <p>16.—German Bread Tarte.</p> + + <p>Take 1 cup of rye bread-crumbs and mix with the beaten yolks + of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of + cinnamon, nutmeg and a piece of chocolate grated. Add 1 + teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of + wine. Beat the whites to a stiff froth; add to the mixture. Put + in a well-buttered pudding-dish and bake until brown. Serve with + wine sauce.</p> + + <p>17.—Russian Stewed Fish.</p> + + <p>Cut a white fish into pieces and salt well; let stand. Then + cut 1 onion and 1 clove of garlic in thin slices; fry in 1 + tablespoonful of butter. Stir in 1 tablespoonful of flour until + brown. Then fill the pan with water and let boil. Add 1 + teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of + thyme and mace, 1/2 teaspoonful of paprica and salt to taste. Let + boil. Add the fish to the sauce; sprinkle with black pepper and + ginger and let cook until done. Remove the fish to a platter. + Beat the yolks of 2 eggs with a little water and stir in the + sauce with some chopped parsley. Let get very hot and pour over + the fish. Garnish with lemon slices and sprigs of parsley.</p> + + <p>18.—German Liver Dumplings.</p> + + <p>Chop 1/2 pound of liver; add 1 chopped onion, some parsley, + salt, pepper and a little nutmeg. Mix with 2 beaten eggs and 1 + tablespoonful of butter. Add enough bread-crumbs to form into + small balls and boil in soup-stock and serve with the soup.</p> + + <p>19.—Jewish Sour Fish.</p> + + <p>Season a trout and let cook with 1 sliced onion, 1 sliced + lemon, 2 tablespoonfuls of vinegar, a few cloves and a pinch of + pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of + butter. When done, remove to a platter. Add some brown sugar, + lemon-juice and chopped parsley to the sauce; let boil and pour + over the fish. Serve cold. Garnish with parsley.</p> + + <p>20.—Compote de Bannanes.</p> + + <p>Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup + of water with 1/2 pound of sugar; let boil ten minutes; then add + the juice of a lemon; let cook. Add the sliced bananas to the hot + syrup and stew slowly until done. Remove the bananas to a dish + and pour over the syrup. Serve very cold for dessert.</p> + + <p>21.—English Peach Pie.</p> + + <p>Make a rich pie-crust and let bake until done. Peel and chop + some peaches and mix with sugar to taste. Fill the pie with the + peaches; let bake. Whip 1 cup of rich cream with pulverized sugar + and flavor with vanilla. Spread the cream high over the pie; let + get cold and serve.</p> + + <p>22.—Bean Polenta (ITALIAN).</p> + + <p>Cook 2 cups of white dried beans with salt and pepper until + very soft; press through a colander. Fry 1 onion in 2 + tablespoonfuls of butter until brown; mix with the beans. Add 1 + tablespoonful of vinegar, 1 teaspoonful of made mustard, some + lemon-juice and 2 tablespoonfuls of molasses. Let all get very + hot and serve with pork roast.</p> + + <p>23.—French Almond Pudding.</p> + + <p>Take 1/2 pound of almonds and pound in a mortar. Mix with 6 + yolks of eggs and a cup of sugar, 1 tablespoonful of lemon-juice, + 1 tablespoonful of brandy, 3 slices of stale cake-crumbs and the + whites of the eggs beaten stiff. Put in a well-buttered + pudding-dish and bake in a slow oven until done.</p> + + <p>24.—Italian Cutlets.</p> + + <p>Take tender veal cutlets; season highly with pepper and salt. + Dip in beaten egg and fine bread-crumbs and fry in boiling lard + until a light brown. Have ready some boiled macaroni well + seasoned. Put on a platter with the cutlets and pour over all a + highly seasoned tomato-sauce.</p> + + <p>25.—Jewish Gefuellte Fish.</p> + + <p>Take 2 pounds of trout and 2 pounds of red fish; cut in + two-inch slices. Remove the skin from one side of the slices. + Chop 2 onions; add salt, pepper and mix with fine cracker-crumbs + and 1 egg to a paste. Lay the paste on the fish and put back the + skin. Boil the fish with salt, pepper and sliced onion, 1 carrot + and 2 sprigs of parsley cut fine, a pinch of cloves and allspice. + Let boil two hours. Add a tablespoonful of rich cream. Serve + cold.</p> + + <p>26.—Swedish Stewed Veal.</p> + + <p>Season 3 pounds of veal. Lay some sliced bacon in a saucepan; + let get hot; add the veal. Cover and let brown with 2 sliced + onions, 2 carrots and an herb bouquet, 1 bay-leaf and 1 + tablespoonful of butter. Add 1 pint of water and let simmer until + tender. Add chopped mushrooms and a small glass of wine. Let all + get hot and serve.</p> + + <p>27.—French Apple Pie.</p> + + <p>Line a deep pie-dish with a rich pie-crust. Chop 4 apples very + fine and mix with sugar, cinnamon, lemon-juice and 1/2 cup of + currants. Then mix with the yolks of 2 eggs well beaten. Fill the + pie and bake until done. Beat the whites with pulverized sugar + and spread on the pie. Let get light brown on top.</p> + + <p>28.—Vienna Filled Apples.</p> + + <p>Remove the core and scrape out the inside of the apples. Mix + the scraped apple with chopped raisins, nuts, cinnamon, sugar and + grated lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 + cup of wine with 1/2 cup of water. Sweeten with 3 tablespoonfuls + of sugar and pour over the apples. Let cook slowly until the + apples are tender. Remove from the fire; put on a glass dish. + Pour over the sauce and serve cold.</p> + + <p>29.—Scotch Stewed Tripe.</p> + + <p>Clean and boil tripe until tender; then fry 1 chopped carrot + and 1 onion until light brown. Stir in 1 tablespoonful of flour; + add 1 cup of stock, 1 bay-leaf, some thyme and parsley; let boil. + Season with salt, pepper and lemon-juice. Cut the tripe into + narrow strips; add to the sauce. Let simmer one-half hour and + serve.</p> + + <p>30.—Polish Stewed Calves' Feet.</p> + + <p>Boil the calves' feet in salted water until tender; then take + out the bones. Fry 1 chopped onion in butter; stir in 1 + tablespoonful of flour; add 1 cup of stock. Let boil with 1 + bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt + and pepper to taste. Then add the feet and let simmer ten + minutes. Stir in the yolks of an egg and serve hot.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_10"><!-- RULE4 10 --></a> + + <h2><i>OCTOBER.</i></h2> + + <p>1.—Oriental Pudding.</p> + + <p>Heat 1 large cup of milk and stir in 3 tablespoonfuls of + butter; let boil up. Then stir in 1 small cup of flour sifted + with 1 teaspoonful of baking-powder and a pinch of salt; stir + until a smooth batter. Then remove from the fire and stir in 4 + well-beaten eggs, 1/2 cup of preserved ginger minced fine and 2 + tablespoonfuls of the syrup; mix thoroughly. Put into a + well-buttered mold and let steam two hours. Serve hot with wine + sauce.</p> + + <p>2.—Swedish Batter Cakes.</p> + + <p>Sift 1 pint of flour. Add a salt-spoonful of salt, 1 + teaspoonful of soda dissolved in a little milk, the yolks of 6 + eggs and the whites beaten to a stiff froth and enough milk to + make a thin batter. Then bake on a hot greased griddle until + done. Serve hot.</p> + + <p>3.—Chinese Chop Suey.</p> + + <p>Cut 2 pounds of fresh pork into thin strips and let fry ten + minutes. Add 1 large onion sliced thin and let fry; then add 1 + cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of + Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot + water. Cover and let simmer until tender. Thicken the sauce with + flour moistened with a little milk and let boil. Put some + well-seasoned cooked rice on a platter, pour over the chop suey + and serve very hot.</p> + + <p>4.—Russian National Soup.</p> + + <p>Chop and fry all kinds of vegetables until tender. Make a + highly-seasoned beef broth; add the fried vegetables, 2 boiled + beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel + seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup + of hot cream and serve at once.</p> + + <p>5.—English Buns.</p> + + <p>Set a sponge over night with 1 cake of compressed yeast + dissolved in a cup of warm water, 3 cups of milk and flour enough + to make a thick batter. Then add 1/2 cup of melted butter, 1 cup + of sugar, a salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 + nutmeg grated and flour enough to make a stiff dough. Let raise + five hours; then roll out half an inch thick and cut into round + cakes. Lay in a well-buttered baking-pan. Let stand half an hour; + then bake until a light brown. Brush the top with white of egg + beaten with pulverized sugar.</p> + + <p>6.—Japanese Fish.</p> + + <p>Clean and season a large white fish with salt and paprica and + let boil with 4 sliced shallots and 1 clove of garlic mashed + fine. When nearly done, add 1 tablespoonful of butter, 2 sprigs + of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful + each of tarragon and Worcestershire sauce. Let cook until done. + Place on a platter. Garnish with fried parsley and serve with + boiled rice.</p> + + <p>7.—Swiss Creamed Potatoes.</p> + + <p>Boil potatoes until tender and slice them thin. Heat two + ounces of butter; add a dessert-spoonful of flour. Then stir in + some rich milk until it thickens; add the potatoes, salt, pepper + and chopped parsley. Let boil up; add a little hot cream and + serve at once.</p> + + <p>8.—Belgian Chicken.</p> + + <p>Cut a cooked chicken into pieces; add some slices of cold + veal. Heat 1 cup of stock; add 1/4 teaspoonful of mustard, 1/2 + teaspoonful of paprica, a pinch of white pepper and salt to + taste. Add the chicken and 1 glass of sherry wine. Let all cook + ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot + with toasted croutons.</p> + + <p>9.—Swiss Biscuits.</p> + + <p>Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch + of salt and pepper, a teaspoonful of mustard and 5 ounces of + grated Swiss cheese. Mix well with 1/4 pound of flour or enough + to make a stiff dough; roll out and cut into round biscuits. Bake + in a moderate oven for twenty minutes, and serve.</p> + + <p>10.—French Fritters.</p> + + <p>Boil 1 quart of water; add 1 teaspoonful of salt, 2 + tablespoonfuls of butter; then stir in enough sifted flour until + thick and smooth. When cold, stir in 5 beaten eggs, sugar and a + little nutmeg to taste. Fry in deep hot lard to a golden brown. + Serve with wine sauce.</p> + + <p>11.—German Waffles.</p> + + <p>Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add + the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour + with 2 teaspoonfuls of baking-powder, a pinch of salt and the + grated peel of a lemon. Mix well; add the whites beaten stiff and + bake in a well greased waffle iron. Sprinkle with pulverized + sugar and serve hot.</p> + + <p>12.—Dutch Rice Fritters.</p> + + <p>Take 1 cup of boiled rice and mix with 3 beaten eggs. Then + sift 1/2 cup of flour with 1 teaspoonful of baking-powder and a + pinch of salt. Add some sugar to taste. Beat to a light thick + batter and fry a spoonful at a time in boiling lard. Sprinkle + with pulverized sugar and serve hot with cooked fruit.</p> + + <p>13.—French Lettuce Salad.</p> + + <p>Take the inner lettuce leaves; sprinkle with salt and pepper. + Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of + olive-oil and stir all together with 2 tablespoonfuls of white + wine vinegar. Serve at once with meats.</p> + + <p>14.—Austrian Baked Eggs.</p> + + <p>Poach fresh eggs one at a time; then put in a well-buttered + baking-dish; sprinkle with salt, pepper, bits of butter and + grated cheese. Pour over the top 1/2 cup of cream sauce and cover + with fine bread-crumbs. Set in the oven to brown and serve hot + with tomato-sauce.</p> + + <p>15.—Swedish Stewed Chicken.</p> + + <p>Cut a spring chicken in pieces at the joints; season with salt + and pepper and sauté in hot butter. Add 2 cups of cream + sauce, 1/2 cup of boiled rice, some chopped parsley and bits of + butter. Let stew slowly until the chicken is very tender. Serve + hot.</p> + + <p>16.—Polish Filled Fish.</p> + + <p>Clean the fish; cut open along the backbone. Remove all the + fish from the skin and bone from head to tail and chop fine. Fry + 1 onion in butter; add some soaked bread. Take from the fire and + mix with the chopped fish. Add 2 eggs and chopped parsley; season + highly with salt and pepper, a pinch of cloves and nutmeg. Fill + the skin of the fish with the mixture and boil with sliced + onions, a few lemon slices, some parsley and a tablespoonful of + butter, salt and pepper, until done. Serve hot or cold.</p> + + <p>17.—Eels a la Poulette.</p> + + <p>Clean and skin the eels; let boil with salt, pepper and + vinegar. Then cut into three-inch pieces. Heat 2 tablespoonfuls + of butter; add 1 onion chopped; stir in 1 tablespoonful of flour + until brown; add 1 cup of water, salt, pepper, 1 bay-leaf, some + parsley and thyme. Let boil well; add the eels and 1 glass of + wine. Boil ten minutes longer; thicken the sauce with the yolks + of 2 eggs well beaten and seasoned with lemon-juice. Serve with + fried croutons.</p> + + <p>18.—Italian Baked Fish.</p> + + <p>Clean and season a blue fish with salt, pepper and cloves. Lay + the fish in a baking-pan with 1 onion chopped fine and 2 + tablespoonfuls of chopped carrot and parsley. Pour over 1 glass + of wine; sprinkle with flour. Put flakes of butter over the fish + and let bake until brown. Serve with macaroni.</p> + + <p>19.—Dutch Stuffed Goose.</p> + + <p>Clean and season a goose and stuff with oysters well seasoned + with salt, pepper, parsley, thyme and bits of butter rolled in + fine bread-crumbs. Put in a baking-dish. Pour over the oyster + liquor and a little hot water; let bake until done. Baste as + often as necessary. Serve with red currant jelly.</p> + + <p>20.—Swiss Roast Turkey.</p> + + <p>Clean and season the turkey with salt and pepper. Then fill + with 2 cups of bread-crumbs mixed with a lump of butter, some + chopped onion and thyme, salt and pepper to taste, 1/2 cup of + seeded raisins and 1/2 cup of nuts. Mix all well with 2 beaten + eggs. Put turkey in dripping-pan and let bake a rich brown. Baste + often with the dripping until tender. Serve with dressing.</p> + + <p>21.—French Turkey Soup.</p> + + <p>Cut off all the meat from left-over turkey bones. Put the + bones in cold water and boil with 1 small onion, 1 carrot, 2 + pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup + of tomato-sauce. Let all cook well, seasoned with salt and + pepper. Remove the bones; add boiled rice and the turkey meat cut + into dice pieces. Let boil and serve hot with fried croutons.</p> + + <p>22.—Swedish Baked Fish.</p> + + <p>Clean and season a trout with salt, black pepper and cayenne. + Lay in a baking-pan; dredge with flour; sprinkle with parsley and + bits of butter; add a little water and vinegar. Let bake in a hot + oven. Baste often with butter until done. Garnish with parsley + and serve hot with cream sauce.</p> + + <p>23.—Jewish Stewed Sweetbreads.</p> + + <p>Clean and parboil the sweetbreads; then fry 1 small sliced + onion in hot fat until light brown. Stir in 1 tablespoonful of + flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil + up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a + few thin slices of lemon and chopped parsley. Season with salt + and paprica to taste; add 1 tablespoonful of brown sugar. Let + boil; add the sweetbreads and simmer until done. Serve cold.</p> + + <p>24.—German Stuffed Turkey.</p> + + <p>Singe and clean a fat turkey. Season well with salt and + pepper. Chop the giblets; add some chopped veal and pork, 1 + onion, 2 cloves of garlic and parsley chopped, salt and pepper. + Mix with 2 eggs and stuff the turkey. Put in the dripping-pan + with some hot water. Dredge with flour; let bake until done. + Baste often with the sauce. Serve the turkey with the dressing. + Garnish with boiled beets sliced thin.</p> + + <p>25.—Neapolitan Salad.</p> + + <p>Cut cold chicken or turkey in small dice pieces; add some cold + potatoes, beets and celery, cut fine; sprinkle with chopped + hard-boiled eggs, salt and pepper. Line the salad bowl with + lettuce leaves; add the salad. Cover with a French mayonnaise + dressing. Garnish with capers and beets.</p> + + <p>26.—Bavarian Stuffed Chicken.</p> + + <p>Clean and season a fat hen. Chop the giblets; add some + truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, + salt, black pepper and paprica to taste. Then fill the chicken; + heat some dripping in a large saucepan; lay in the chicken, + cover, and cook slowly with 1 cup of hot water until tender.</p> + + <p>27.—Hungarian Baked Herring.</p> + + <p>Bone the herring and cut into small pieces. Slice some cooked + potatoes; then butter a baking-dish; sprinkle with flour. Put a + layer of potatoes, some chopped onion and herring and bits of + butter until dish is full; sprinkle with pepper. Make the top + layer of potatoes and bits of butter. Moisten with 3 + tablespoonfuls of sour cream. Bake in a moderate oven until + brown. Serve hot.</p> + + <p>28.—French Stewed Quail.</p> + + <p>Stuff the quail. Put 1 tablespoonful of butter in a large + stew-pan; add some thin slices of bacon. Let get very hot. Lay in + the birds; sprinkle with salt and pepper; add 1 small onion and 1 + carrot chopped fine. Cover and let brown a few minutes, then add + 1 cup of hot water. Let stew slowly until tender. Thicken the + sauce with flour mixed with milk; add some chopped parsley; let + boil up and serve hot.</p> + + <p>29.—India Beef Curry.</p> + + <p>Cut 2 pounds of beefsteak into inch pieces. Sprinkle with + salt, pepper and flour and fry until brown. Add 1 onion chopped + fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 + tablespoonful of curry-powder and 1/2 cup of hot water until meat + is tender. Thicken the sauce with flour and butter. Serve on a + platter with a border of cooked rice sprinkled with chopped + parsley and garnished with fried apple slices.</p> + + <p>30.—Bread Pudding a la Caramel.</p> + + <p>Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded + raisins, 2 tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of + milk and bake in a well-buttered pudding-dish until brown. Then + boil 1-1/2 cups of brown sugar with 1/2 cup of milk and 4 + tablespoonfuls of chocolate. Stir until smooth and spread hot + over the pudding.</p> + + <p>31.—Irish Flummery.</p> + + <p>Take 1 pint of oatmeal; pour on enough cold water to cover; + let stand over night; strain and boil with a pinch of salt until + thickened. Then add 1 cup of cooked small fruit, a lump of butter + and sugar to taste. Let get cold and serve with cream.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_11"><!-- RULE4 11 --></a> + + <h2><i>NOVEMBER.</i></h2> + + <p>1.—Swiss Fried Sweetbreads.</p> + + <p>Blanch the sweetbreads and sprinkle with salt and pepper; then + cut into thin slices. Dip in beaten egg and roll in grated Swiss + cheese and fine bread-crumbs and fry in a little hot butter to a + golden brown. Serve hot, garnished with parsley.</p> + + <p>2.—Japanese Chicken.</p> + + <p>Cut 2 spring chickens into pieces at the joints; season with + salt, ginger, pepper and curry-powder and let fry in hot + olive-oil until brown. Remove the chicken; add 1/4 cup of chopped + leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum + flowers, 2 chopped red peppers, some bamboo sprouts shaved thin + and 1/2 cup of water. Cover and let cook ten minutes. Add the + chicken to the sauce with 1 cup of cocoanut juice. Let all simmer + until the chicken is tender. Serve on a platter with a border of + cooked rice and garnish with fried parsley.</p> + + <p>3.—Hindu Venison.</p> + + <p>Cook some venison, well seasoned, until tender and slice thin. + Peel and slice 2 apples and 1 Spanish onion; season and fry until + a light brown. Add 1 cooked carrot sliced thin, some savory + herbs, and 1 cup of mutton broth; cover and let cook fifteen + minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of + curry-powder and 1 tablespoonful of lemon-juice; add to the sauce + with the sliced venison; cover and let simmer ten minutes; then + add 1 tablespoonful of currant jelly. Let get very hot and serve, + garnished with fried croutons and sliced lemon.</p> + + <p>4.—Spanish Tongue.</p> + + <p>Boil a beef tongue until tender; take off the outer skin. Then + rub with butter and the beaten yolk of an egg; put in a + baking-dish. Add 1/2 cup of the water in which the tongue was + cooked, 1/2 glass of wine and 1/2 can of mushrooms. Sprinkle with + salt and pepper and let bake until brown. Serve garnished with + the mushrooms.</p> + + <p>5.—English Pigeon Pie.</p> + + <p>Clean and season some young pigeons. Stuff each with chopped + oysters and bits of butter and let stew until tender with 1 + onion, 2 sprigs of parsley and 1 bay-leaf. Then line a deep + pie-dish with a rich paste; let bake and fill with the stuffed + pigeons. Add the sauce; cover with the paste and let bake until + brown. Serve hot.</p> + + <p>6.—Hungarian Stuffed Goose Neck.</p> + + <p>Remove the skin from the neck of a fat goose and stuff with + some soaked bread, fried with 1 small chopped onion in a + tablespoonful of goose-dripping. Add chopped parsley, salt, + paprica and ginger and mix with 1 egg. Lay in a baking-pan with a + little hot water and bake until brown. Serve hot with red cabbage + cooked with wine.</p> + + <p>7.—Swedish Cabbage.</p> + + <p>Shred a cabbage very thin; sprinkle with salt and cook in as + little water as possible until tender. Then add some milk and let + boil. Add a tablespoonful of butter mixed with flour, some mace + and white pepper to taste. Let boil up and serve hot.</p> + + <p>8.—Spanish Fried Fish.</p> + + <p>Season and slice red fish; roll in flour and fry until brown. + Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 + cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup + of water; also some parsley, salt, pepper and 1 bay-leaf chopped + fine. Let all cook; then add the slices of fried fish. Let all + get very hot and serve with boiled rice.</p> + + <p>9.—German Spiced Rabbit.</p> + + <p>Clean and cut the rabbit into pieces; sprinkle with salt, + ginger, black pepper and paprica and pour over some vinegar. Heat + 1 tablespoonful of dripping; add the slices of rabbit and 1 + sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of + parsley, thyme and a little mace. Cover with hot water and let + stew slowly until tender. Thicken the sauce with butter mixed + with flour. Let cook and serve hot with apple compote.</p> + + <p>10.—English Layer Cake.</p> + + <p>Bake 3 layers of sponge-cake; then mix some jelly with wine + and spread between the layers and over the top and sides. Cover + with a rich chocolate icing, flavored with vanilla.</p> + + <p>11.—Dutch Rice Pudding.</p> + + <p>Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of + butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of + sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of + nuts and the whites of the eggs beaten to a stiff froth. Bake in + a well-buttered pudding-dish until done. Serve cold.</p> + + <p>12.—Polish Poached Eggs.</p> + + <p>Boil 1/2 cup of vinegar with one cup of water and break in + fresh eggs one at a time and poach them. Remove to a platter; + sprinkle with salt and pepper. Then add 1 tablespoonful of butter + and 1 tablespoonful of sugar to the sauce; let boil up and pour + over the eggs. Serve on buttered toast.</p> + + <p>13.—Belgian Sweet Potato Purée.</p> + + <p>Boil 4 sweet potatoes until soft. Mash until smooth with 1 + tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown + sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat + well. Put in a buttered pudding-dish; pour over some melted + butter; let bake until brown. Serve hot with broiled steak.</p> + + <p>14.—Spanish Codfish.</p> + + <p>Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of + butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add + 1 tablespoonful of flour; stir until thickened. Then add 1 cup of + water, pepper and chopped parsley; let boil well; add the + codfish. Let simmer one-half hour. Serve on buttered toast.</p> + + <p>15.—Halibut a la Toulonaise.</p> + + <p>Slice the fish; season highly with salt, pepper, cloves, + lemon-juice and parsley. Then roll in flour and fry in hot + olive-oil until brown. Garnish with lemon slices and parsley. + Serve with a lettuce salad with French dressing.</p> + + <p>16.—Jewish Stewed Goose.</p> + + <p>Clean and cut a fat goose into pieces; season with salt, + pepper and ginger. Put in a stew-pan with 1 sliced onion, 2 + cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add + the juice of a lemon. Cover with hot water and let cook until + tender. Thicken with flour and serve hot with apple-sauce.</p> + + <p>17.—Polish Rice Pudding.</p> + + <p>Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of + seeded raisins and 2 ounces of currants. Let cook ten minutes. + Then add the grated peel of a lemon, 1/4 of a grated nutmeg and + the yolks of 6 eggs well beaten with 1 cup of sugar. Mix + thoroughly and pour into a well-buttered pudding-dish; let bake + until done. Then beat the whites to a stiff froth with 3 + tablespoonfuls of pulverized sugar; flavor with vanilla. Spread + on the pudding and let brown slightly in a hot oven. Serve with + lemon sauce.</p> + + <p>18.—Vienna Dumplings.</p> + + <p>Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough + flour to make a stiff batter. Then drop by the tablespoonful into + boiling salted water until they rise to the surface. Remove to a + platter and fry some onions in hot butter. Sprinkle with salt and + pepper and pour over the dumplings.</p> + + <p>19.—Bavarian Sauerkraut.</p> + + <p>Cook 2 pounds of fresh pork; season with salt and pepper; add + 2 bay-leaves and a few cloves. When half done, add 1 quart of + sauerkraut and let cook one hour. Add 1 cup of wine and 1 + tablespoonful of brown sugar. Let all cook until tender. Serve + with potato dumplings.</p> + + <p>20.—Chicken Croquettes a la Reine.</p> + + <p>Chop cold cooked chicken with some mushrooms, parsley and + thyme and season with salt, black pepper and cayenne. Add a + tablespoonful of butter and 2 well-beaten eggs. Then form into + croquettes. Dip in beaten egg and fine bread-crumbs and fry in + deep hot lard to a golden brown. Make a cream sauce and serve + with the croquettes. Garnish with parsley.</p> + + <p>21.—Jewish Goose Greeben.</p> + + <p>Cut all the fat from the goose into small pieces and cook in a + skillet with 1 cup of cold water. Let cook uncovered until the + water has evaporated; then fry until brown. Sprinkle with salt + and serve hot.</p> + + <p>22.—French Venison Pie.</p> + + <p>Cut venison in very small pieces and stew, highly seasoned, + until tender. Line a deep pie-dish with a rich pie-paste and + bake. Then fill with the venison. Add a glass of port wine, a + pinch of cloves and mace to the sauce and bits of butter rolled + in flour. Pour the sauce over the venison and cover with the + paste. Rub the top with a beaten egg and let bake until done.</p> + + <p>23.—Belgian Broiled Quail.</p> + + <p>Select fat quails. Rub with salt, pepper and butter and tie a + very thin strip of bacon around the body of each quail. Place on + a broiler over a slow fire; let broil twenty minutes until done. + Remove the bacon. Have ready buttered toast. Place the birds on + the toast, pour over some melted butter, chopped parsley and + lemon-juice. Serve hot.</p> + + <p>24.—Vienna Roast Beef.</p> + + <p>Season a rib-roast of beef with salt, pepper and ginger and + rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 + cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 + bay-leaf and a few cloves and peppercorns. Pour over 1 cup of + stock and dredge with flour. Let bake in a quick oven; allow + fifteen minutes to the pound. Serve with potato dumplings.</p> + + <p>25.—Oysters a la Toulonaise.</p> + + <p>Drain large oysters; sprinkle with salt and pepper. Try out a + few slices of bacon in a frying-pan; remove the bacon. Roll the + oysters in fine bread-crumbs and sauté until brown on both + sides. Place on hot buttered toast; sprinkle with lemon-juice and + garnish with olives.</p> + + <p>26.—Chicken a la Bechamel.</p> + + <p>Clean and season a fat hen. Put a few slices of chopped bacon + in a saucepan; let get hot. Add the chicken with 1 carrot, 1 + onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay + leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of + parsley and 1 cup of hot water. Let all stew until tender; then + add some chopped mushrooms and pour over all 1 cup of hot rich + cream.</p> + + <p>27.—Milanese Vegetable Soup.</p> + + <p>Cut bacon and ham into small pieces; put in a saucepan with 1 + tablespoonful of hot butter. Add all kinds of vegetables, cut + into very small pieces and let fry a few minutes. Then fill the + pan with 1 quart of beef stock; let all cook slowly for half an + hour; add some boiled rice and 1 cup of tomato-sauce and cook + until done. Serve hot.</p> + + <p>28.—Swedish Salad.</p> + + <p>Cut cold cooked fish into small pieces and mix with chopped + hard-boiled eggs, a few sliced olives, capers and gherkins. + Sprinkle with salt and pepper. Line the salad bowl with crisp + lettuce leaves; add the salad and cover with a mayonnaise + dressing. Garnish with aspic, cut into dice pieces and serve + cold.</p> + + <p>29.—Oriental Rabbit Pie.</p> + + <p>Clean and cut a rabbit into small pieces and let stew, well + seasoned with salt and pepper and cayenne. Add 2 chopped cloves + of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin + and 2 sliced tomatoes, a pinch of cloves and allspice. Then line + a pie-dish with a puff paste; let bake and fill with the rabbit; + add 2 chopped hard-boiled eggs and sprinkle with curry-powder. + Cover with the paste; brush the top with a beaten egg and let + bake until brown. Serve hot.</p> + + <p>30.—Spanish Baked Fish.</p> + + <p>Season a pike; put in a baking-pan. Pour over two ounces of + melted butter and 1 pint of sour cream; then let bake in a hot + oven for twenty minutes. Sprinkle with bread-crumbs and grated + cheese and let brown on top. Serve hot. Garnish with parsley.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p><a name="RULE4_12"><!-- RULE4 12 --></a> + + <h2><i>DECEMBER.</i></h2> + + <p>1.—English Plum Pudding.</p> + + <p>Soak 1 pound of stale bread in hot milk; then add 1/2 pound of + sugar, 1 pound of seeded raisins, and 1 pound of currants all + dredged with flour, 1/4 pound of chopped citron, 1 pound of + finely chopped beef suet, 1 nutmeg grated, 1 tablespoonful of + cinnamon, cloves and mace mixed together, a pinch of salt, 1 + glass of wine and 1 glass of fine brandy. Mix with the yolks of 8 + eggs and the whites beaten to a stiff froth. Pour the mixture + into a wet cloth dredged with flour; tie well and let boil five + hours. Serve with wine sauce.</p> + + <p>2.—Swedish Rice Pudding.</p> + + <p>Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a + pinch of salt and 1 teaspoonful of vanilla. Pour into a + pudding-dish. Put bits of butter over the top and let bake in a + moderate oven until done. Serve cold.</p> + + <p>3.—Portugal Soup.</p> + + <p>Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; + season with salt and pepper. Let boil well. Add 1 head of + lettuce, 1/2 head of cabbage, a few thin slices of pumpkin, 2 + carrots and 1 clove of garlic, all cut fine, and 1 herb bouquet. + Let all cook until tender; then add 1/2 can of peas. Remove the + meat; cut into thin slices; season, and serve with the soup.</p> + + <p>4.—Chinese Salad.</p> + + <p>Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked + potatoes cut into shreds; season with salt and pepper. Add all + kinds of chopped herbs, and moisten with white wine. Line the + salad bowl with crisp lettuce leaves; fill with the mixture; + sprinkle with finely chopped parsley. Pour over a mayonnaise + dressing and garnish with anchovy fillets.</p> + + <p>5.—Egyptian Salad.</p> + + <p>Mix highly seasoned cold cooked rice with some grated onion, + chopped parsley and chives; add 2 dozen fine cut French sardines. + Put on crisp lettuce leaves in a salad bowl and cover with a + mayonnaise dressing Garnish with thin shreds of red beets, and + serve.</p> + + <p>6.—English Dumplings.</p> + + <p>Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 + cup of finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful + of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping + teaspoonful of baking-powder; mix well with the beaten whites of + the eggs. Make into dumplings the size of an egg; let steam. + Serve hot with lemon sauce.</p> + + <p>7.—Irish Pancakes.</p> + + <p>Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of + salt, a pint of milk and 1/2 ounce of melted butter. Mix well to + a smooth pancake batter and fry in hot lard to a delicate brown. + Sprinkle with powdered sugar and serve hot.</p> + + <p>8.—English Cream Pudding.</p> + + <p>Line a well-buttered pudding-dish with a rich puff-paste and + bake. Then beat 1 cup of butter with 1/2 pound of pulverized + sugar. Add the grated rind and juice of a lemon and beat well + with the yolks of 6 eggs; add the whites beaten to a froth. Fill + the pudding-dish with the mixture and bake until done.</p> + + <p>9.—Bavarian Roast Turkey.</p> + + <p>Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 + apples and 1 onion grated. Mix with a lump of butter and 1 cup of + bread-crumbs; add 1 egg. Season with sage, thyme, salt and + pepper; then put in a dripping-pan. Pour in 1 cup of water and + dredge with flour. Let bake in a hot oven until done.</p> + + <p>10.—Jewish Stewed Cabbage.</p> + + <p>Shred a red cabbage very fine. Heat 2 tablespoonfuls of + drippings in a pan; add the cabbage; cover and let stew with 2 + apples, and 1 onion chopped fine. Then brown 1 tablespoonful of + flour in hot butter; add 1/2 cup of water mixed with vinegar. + Season with salt, pepper and sugar to taste. Pour the sauce over + the cabbage; let simmer ten minutes. Add 1/2 cup of red wine; let + boil up and serve hot.</p> + + <p>11.—Venison a la Francaise.</p> + + <p>Season venison steaks with salt, pepper and lemon-juice. Put + in a saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 + bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. + Let brown; then add 1/2 can of mushrooms, some thyme chopped fine + and a glass of claret. Cover and let simmer until tender. Serve + with toasted croutons and currant jelly.</p> + + <p>12.—Italian Macaroni.</p> + + <p>Boil macaroni in salted water until tender. Drain. Then heat 2 + tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup + of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup + of grated cheese. Cover, let get very hot. Then mix a highly + seasoned tomato-sauce with a small glass of wine; let boil up and + pour over the macaroni. Serve hot with roast veal.</p> + + <p>13.—Russian Stuffed Tongue.</p> + + <p>Take fresh beef-tongue; make an incision with a sharp knife + and fill with chopped onions, bread-crumbs, a lump of butter, + sage, thyme, salt and pepper. Sew up and let boil until nearly + done. Remove the skin. Then stick cloves all over the tongue, and + let cook until tender. Add 2 tablespoonfuls of vinegar and 1 + tablespoonful of butter. Serve, garnished with sliced beets, + olives and sprigs of parsley.</p> + + <p>14.—Hungarian Dumplings.</p> + + <p>Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and + enough sifted flour to make a stiff dough. Roll out on a + well-floured baking-board as thin as possible. Cut into + three-inch squares and fill with the following mixture: 1 cup of + cottage cheese; mix with 1 tablespoonful of butter, 2 beaten + eggs, sugar, cinnamon and nutmeg to taste. Fill the dumplings, + press the edges well together. Boil some milk, seasoned with a + pinch of salt and sugar to taste. Lay in the dumplings and boil + until done. Serve with the sauce.</p> + + <p>15.—German Stewed Fish.</p> + + <p>Clean the fish. Cut into large slices; salt well and sprinkle + with black pepper and let stew with sliced onion, some celery and + parsley. Add a few slices of lemon; let cook fifteen minutes to + the pound; then mix 1 tablespoonful of flour with 2 + tablespoonfuls of butter; add to the fish. Let cook five minutes + more and serve hot or cold.</p> + + <p>16.—French Stuffed Partridge.</p> + + <p>Clean, singe and draw young partridges. Season and stuff each + bird with chopped oysters well seasoned, and sprinkle with + parsley. Put a small piece of butter in each bird; place the + birds in a baking-pan; cover with thin slices of bacon; add a + little hot water and bake in a hot oven until done. Serve with + toast.</p> + + <p>17.—Russian Pickled Herring.</p> + + <p>Soak 1 dozen herring over night in water; then mash the milch + and roes and mix with 4 tablespoonfuls of brown sugar. Put the + herring in a large dish with 2 large onions sliced; make + alternate layers of herring, onions and sliced lemon, 8 + bay-leaves, a few cloves, whole peppers and some mustard seed. + Pour over all some vinegar. Ready to serve in five hours. Will + keep for one week. Serve with boiled potatoes.</p> + + <p>18.—Hungarian Duck.</p> + + <p>Season and roast the duck; then cut into pieces for serving. + Chop the giblets; add to the gravy in which the duck was roasted, + with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of + cloves and the juice of a lemon. Let boil; add the sliced duck + and let simmer until tender. Serve hot; garnish with fried + croutons.</p> + + <p>19.—Venison a la Parisienne.</p> + + <p>Cut venison into pieces. Heat 2 tablespoonfuls of butter; add + 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all + chopped fine. Add the venison, salt and pepper. Let all fry a few + minutes; then add 1 cup of consommé and let simmer until + tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. + Let all get very hot and serve with toasted croutons.</p> + + <p>20.—Jewish Boiled Fish.</p> + + <p>Clean and season a large fish with salt and pepper and let + cook with 1 cup of vinegar, 1 large onion, 2 sprigs of parsley + and 2 of thyme, 1 tablespoonful of butter, 1/2 cup of raisins, a + few cloves, 1 lemon sliced and 1 teaspoonful of prepared mustard. + Let cook until done. Remove the fish; add 2 large pickles chopped + and 1/4 cup of sugar, and thicken with the yolks of 2 eggs well + beaten. Serve hot or cold, garnished with parsley.</p> + + <p>21.—English Stuffed Duck.</p> + + <p>Clean and season the duck; then chop the giblets. Add 1 onion, + some celery and parsley. Mix with 1 cup of bread-crumbs and a + beaten egg. Season this highly and fill the duck. Put in the + dripping-pan with some hot water, 1/2 glass of sherry and a lump + of butter. Sprinkle with flour; bake until done. Serve with + apple-sauce.</p> + + <p>22.—French Stewed Rabbits.</p> + + <p>Skin and clean the rabbits; cut into pieces at the joints; + season well. Heat 2 tablespoonfuls of drippings in a stew-pan; + add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 + bay-leaf, 2 sprigs of parsley and thyme. Let all brown a few + minutes; then add 1 cup of hot water and cook slowly until + tender. Thicken the sauce with flour and butter; add a glass of + claret; boil up and serve.</p> + + <p>23.—Italian Salad.</p> + + <p>Cut 1 pound of cooked veal in very small pieces; add 1 herring + that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 + boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour + over a mayonnaise dressing and garnish with sliced hard-boiled + eggs, olives and capers.</p> + + <p>24.—Hungarian Stewed Pigeons.</p> + + <p>Season the pigeons and stuff with chopped chicken. Let stew + slowly with chopped onions, chives, celery and parsley; add salt + and paprica to taste. Cook until tender. Serve hot with beet + salad.</p> + + <p>25.—Vienna Baked Goose Breast.</p> + + <p>Take the breast of the goose and cut the meat from the bone; + chop fine with some onion, 1 clove of garlic, parsley and a + little thyme, salt, black pepper and paprica. Mix with 2 eggs and + fine bread-crumbs. Put the chopped breast mixture back on the + bone. Place in a baking-dish; pour over some dripping; sprinkle + with flour and bake until brown. Serve with sour apple + compote.</p> + + <p>26.—Italian Veal and Macaroni.</p> + + <p>Season tender veal cutlets with salt and red pepper and + sauté in hot olive-oil; then cover and simmer until + tender. Boil macaroni until tender; drain. Add the macaroni to + the veal with 1 cup of stock, and 3 tablespoonfuls of chopped + cheese. Let all simmer ten minutes. Put on a platter and cover + with bread-crumbs fried in butter. Serve hot.</p> + + <p>27.—French Squirrel Fricassee.</p> + + <p>Cut the squirrels into pieces at the joints; sprinkle well + with salt; let lay one hour; then sprinkle with pepper and + lemon-juice. Put 2 large tablespoonfuls of dripping in a pan; + when hot, lay in a squirrel with 1 sliced onion; cover and let + brown. Then add 1 cup of tomato-sauce, some celery seed and + chopped parsley and 1 cup of hot water. Let simmer until tender. + Add 1/2 glass of sherry wine. Let get very hot and serve with + French peas.</p> + + <p>28.—Irish Mutton Stew.</p> + + <p>Season mutton chops with salt and pepper; put a tablespoonful + of hot drippings in a saucepan; add the chops, some sliced + turnips, potatoes and onions, salt and pepper. Then cover with + water and cook slowly until tender. Thicken the sauce with a + little flour mixed with 1/2 cup of milk. Season to taste and + serve very hot.</p> + + <p>29.—German Bread Pudding.</p> + + <p>Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 + quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered + sugar; add the bread, a small cup of raisins and the grated peel + of a lemon. Mix all well. Put in a well-buttered pudding-dish and + bake until brown. Beat the whites with a pinch of salt, sugar and + a little lemon-juice spread on the top. Let get light brown in + the oven. Serve with wine sauce.</p> + + <p>30.—Hungarian Spice Cakes.</p> + + <p>Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound + of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 + teaspoonful of cloves, some grated lemon peel and a pinch of + salt. Make all into a dough and roll into small cakes about an + inch in diameter. Put on well-buttered baking-plates, sprinkled + with flour, and bake in a moderate oven until a rich brown. Serve + with wine.</p> + + <p>31.—French Braised Sweetbread.</p> + + <p>Parboil the sweetbreads; drain. Put in the baking-pan with a + piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of + thyme, all cut fine. Sprinkle with pepper, dredge with flour; add + 1/2 cup of stock. Let cook in the oven until done. Serve with + mushrooms.</p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + + <p> </p> + +<div>*** END OF THE PROJECT GUTENBERG EBOOK 10011 ***</div> +</body> +</html> |