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diff --git a/44947.txt b/44947.txt deleted file mode 100644 index 60ad224..0000000 --- a/44947.txt +++ /dev/null @@ -1,3387 +0,0 @@ -The Project Gutenberg eBook, Allied Cookery, by Grace Glergue Harrison and -Gertrude Clergue - - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - - - - -Title: Allied Cookery - British, French, Italian, Belgian, Russian - - -Author: Grace Glergue Harrison and Gertrude Clergue - - - -Release Date: February 17, 2014 [eBook #44947] - -Language: English - -Character set encoding: ISO-646-US (US-ASCII) - - -***START OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY*** - - -E-text prepared by Emmy and the Online Distributed Proofreading Team -(http://www.pgdp.net) from page images generously made available by -Internet Archive (https://archive.org) - - - -Note: Images of the original pages are available through - Internet Archive. See - https://archive.org/details/cu31924003580838 - - - - - -ALLIED COOKERY - -British -French -Italian -Belgian -Russian - -Arranged by - -GRACE CLERGUE HARRISON and GERTRUDE CLERGUE - -_To Aid the War Sufferers in the Devastated Districts of France_ - -Introduction by -Hon. Raoul Dandurand -Commandeur de la Legion d'Honneur - -Prefaced by -Stephen Leacock and Ella Wheeler Wilcox - - - - - - - -G. P. Putnam's Sons -New York and London -The Knickerbocker Press -1916 - -Copyright, 1916 -by -Grace Clergue Harrison - -The Knickerbocker Press, New York - - - - -THE PURPOSE - - -of this little book is to procure funds in aid of the farmers in that -part of France which was devastated by the invasion of the German -armies and subsequently regained by the French. - -This region, in part, one of the most fertile in France, and which -sustained hundreds of thousands of inhabitants engaged in agricultural -pursuits, has been left desolate, with all buildings destroyed and all -farming implements, cattle, and farm products taken off by the invaders -for military uses. - -Its old men, women, and children, who survived the slaughter of -invasion, are now undertaking the labour of restoring their farms. To -help in the supply of seeds, farm implements, and other simple but -essential means of enabling these suffering people to regain by their -own efforts the necessaries of life, the compilers offer to the public -this book on Cookery. - -Its proceeds will be distributed by Le Secours National, of France, -whose effective organization assures its best and most helpful -disposition. - -An acknowledgment must be made for the kind assistance of friends -in securing desirable recipes. There are some that will be novel to -many households, and all of them will give satisfaction when exactly -followed. - -The compilers will gladly answer requests for information from any one -wishing further to support this cause. - - MRS. WM. LYNDE HARRISON, - Milestone House, - Branford, Conn. - - MISS GERTRUDE CLERGUE, - 597 Sherbrooke Street West, - Montreal. - - - - -CONTENTS - - - PAGE - INTRODUCTION. _Hon. R. Dandurand_ 5 - ALLIED FOOD. _Stephen Leacock_ 8 - FOREWORD. _Ella Wheeler Wilcox_ 12 - CHARLOTTE DE POMMES. _Elise Jusserand_ 14 - - SOUPS - Bouillabaisse 15 - Borcht 16 - Mushroom Soup 17 - Serbian Chicken Soup 17 - Vegetable Soup 18 - Lettuce Soup 19 - Pot-au-Feu 19 - Onion Soup 20 - Soldiers' Soup 21 - Stschi 21 - Buraki 22 - Lentil Soup 22 - Black Bean Soup 23 - Fish Chowder 23 - - FISH - Roast Oysters 24 - Raie au Beurre Noir 24 - Salmon Tidnish 25 - Aubergine Aux Crevettes 25 - Lobster Beaugency 26 - Scallops en Brochette 26 - Filet of Sole Florentine 26 - Salmon Teriyaki 27 - Filet of Sole Marguery 28 - Codfish with Green Peppers 28 - Herring Roes, Baked 29 - Creamed Fish 30 - Mousseline of Fish 30 - Haddock Mobile 31 - Kedgaree 31 - Pickled Salmon 31 - - MEATS AND ENTREES - Russian Pirog Kulbak 33 - Carbonade Flamande 33 - Blanquette of Veal 34 - Blanquette of Chicken 35 - Stracotto 35 - Duck St. Albans 36 - Boned Turkey 37 - Chicken and Cabbage 37 - Leg-of-Mutton Pie 38 - Russian Steaks 38 - Another Russian Method for Beef-Steaks 39 - Stewed Kidneys 39 - Chicken 40 - Baked Ham 40 - Rillettes de Tours 41 - Rice and Mutton 42 - Baked Eggs 42 - Tripe 42 - Tripe, Italian 43 - Timbale of Partridges 44 - Stewed Hare 44 - Indian Pilau 46 - Stuffed Beef Steaks 47 - Podvarak 47 - Ribs of Pork en Casserole 48 - Salmis de Lapin 48 - Sheep's Head 49 - Macaroni Pie 50 - Kidney and Mushrooms 51 - - CURRIES - Indian Curry 52 - Fricassee of Chicken 52 - A Simpler Indian Curry 53 - Another Curry Sauce 54 - - PASTES, CHEESE, ETC. - Macaroni with Cheese 56 - Macaroni 56 - Polenta with Cheese 57 - Lentil Croquettes 57 - Risotto 58 - Risotto Milanaise 58 - Ravioli 59 - Egg Coquilles, with Spinach 60 - Pirog of Mushrooms 60 - Paste for Russian Pirog 60 - Eggs Romanoff 61 - Oeufs Poches Ivanhoe 61 - Cheese Puffs 61 - Moskva Cheesecakes 62 - Cheese Fritters 62 - Cheese Pudding 63 - Chicory or Endive 63 - Stewed Cos Lettuces 63 - Asparagus 64 - Celery Croquettes 65 - Ragout of Celery 66 - Stuffed Onions 67 - Onions, Venetian Style 67 - Fried Pumpkin or Squash 68 - Cucumbers 68 - Sarma 69 - Polenta Pasticciata 70 - Fried Bread with Raisins 71 - Polenta Croquettes 72 - Rice with Mushrooms 72 - Timbales of Bread with Parmesan Sauce 73 - - SAUCES - Cheese Sauce 74 - Tomato Sauce 74 - Another Tomato Sauce 74 - Mustard Sauce 75 - A Meat Sauce 75 - Another Meat Sauce 76 - Lombarda Sauce 76 - Horse-Radish Sauce 77 - Gnocchi di Semolina 77 - - SALADS - Italian Salad 79 - Lettuce Salad 79 - Sandwich Dressing 79 - Salad Dressing 80 - Cheese Dressing 80 - - VEGETABLES - Potato Cakes 81 - Petits Pois 81 - String Beans 81 - Red Cabbage 82 - Cabbage with Cheese Sauce 82 - Glazed Onions 83 - Spinach Souffle 83 - - PUDDINGS, CAKES, ETC. - French Pancakes 84 - Crepes Suzette 84 - Sauce for Crepes Suzette 84 - Another Suzette Pancake 85 - Kisel 85 - Carrot Pudding 86 - Old English Plum Pudding 86 - Banana Trifle 87 - Cream Tart 87 - Chocolate Pudding 88 - Fried Apples 89 - Orange Pudding 89 - Oat Cakes 90 - Tea-Cakes 91 - Tea Pancakes 91 - Canadian War Cake 92 - Serbian Cake 92 - Ravioli Dolce 93 - Chestnuts 93 - Gnocchi of Milk 94 - Almond Pudding 94 - Chestnut Fritters 95 - Chestnut Cream 95 - Tapioca Pudding 96 - Ginger Ice-Cream 97 - Almond Cake 97 - Queen Cakes 98 - Francescas 98 - Oat Cakes 98 - Gateau Polonais 99 - Anise Cakes 99 - Gordon Highlander Gingerbread 100 - Scotch Short Bread 100 - Cramique 100 - Gaufres 101 - Pets de Nonne 101 - Brioche de la Lune 102 - Victoria Scones 103 - Nut Bread 103 - Bran Muffins 103 - Scotch Scones 104 - Blinni 104 - Baked Hominy 104 - Marrons Glaces 105 - Small Cucumber Pickles 105 - Preserved Strawberries 106 - Rhubarb Jelly 107 - Tomato Soup for Canning 107 - Budo Cup 108 - - - - -INTRODUCTION - - - COMITE FRANCE-AMERIQUE - (Section Canadienne) - Chambre-31, Edifice "Duluth" - Montreal, March 2, 1916. - - MRS. WM. LYNDE HARRISON, - MISS G. CLERGUE. - - Mesdames: - -Vous desirez faire quelque chose pour venir en aide aux victimes de la -guerre en France et, dans ce but, vous publiez un livre utile dont vous -faites tous les frais d'impression de maniere a ce que le produit total -de la vente soit verse au Comite de Secours National de Paris. - -Le but que vous vous proposez est fort louable car les besoins sont -grands au pays de France. On a fait dernierement le recensement des -refugies belges et francais chasses de leurs demeures et recueillis -dans les diverses communes de France. Ils sont plus de 900,000 et -les allemands out renvoye en France par la voie de la Suisse plus -de 100,000 prisonniers--vieillards, femmes et enfants--qu'ils ne -voulaient plus nourrir et qui out ete rendus, denues de tout, a la -charite publique. Tous ces malheureux doivent etre vetus de la tete -aux pieds. Les Etats-Unis et le Canada out heureusement fait leur part -pour soulager cette grande infortune, grace aux appels reiteres de -l'American Relief Clearing House de Paris et de New-York et des divers -comites canadiens du Secours National de Paris, organises par le Comite -France-Amerique. - -Les hopitaux francais reclament aussi, a bon droit, notre sollicitude, -car c'est la France qui supporte le plus fort de l'assaut teuton -sur la frontiere de l'Ouest et ses blesses doivent depasser le demi -million. Devant cette grande detresse la Croix-Rouge americaine et -la Croix-Rouge canadienne ne sont pas demeurees indifferentes et -des milliers de caisses out ete envoyees aux hopitaux francais. -Malheureusement la liste des calamites qui out fondu sur la France ne -s'arrete pas la: tout le territore envahi par les troupes allemandes, -dont elles out ete chassees, qui va de la Marne a l'Aisne, et que -couvraient des centaines de villages prosperes dans une des regions -les plus fertiles et les plus riches de la France, a ete ravage -par les troupes ennemies. Les proprietaires de ces milliers de -fermes--vieillards, femmes et enfants--sont revenus a leurs foyers -detruits pour relever leurs maisons et faire produire a la terre la -nourriture dont ils ont besoin. Ils ont tout perdu: maisons, meubles, -vetements, animaux, instruments aratoires. Ce sont ces derniers qui -attirent particulierement votre commiseration. En face de cette misere -effroyable tous les coeurs s'emeuvent et chacun veut apporter son -aide a ces braves gens. Vous donnez au public une occasion facile et -agreable de faire ce geste en mettant a sa portee un livre interessant -dont le prix ira soulager les nobles victimes de la guerre en France. - -Je vous souhaite une forte recette. Veuillez agreer, mesdames, avec mes -felicitations, l'expression de mes sentiments distingues. - - [Illustration: R. Dandurand] - - _President du Comite France-Amerique - Section Canadienne._ - - - - -ALLIED FOOD - - -As soon as I heard of the proposed plan of this book I became -positively frantic to co-operate in it. The idea of a cookery book -which should contain Allied Recipes and Allied Recipes only, struck me -at once as one of the finest ideas of the day. - -For myself I have felt for some time past that the time is gone, and -gone for ever, when I can eat a German Pretzel or a Wiener Schnitzel. - -It gives me nothing but remorse to remember that there were days when -I tolerated, I may even say I enjoyed, Hungarian Goulash. I could not -eat it now. As for Bulgarian Boosh or Turkish Tch'kk, the mere names of -them make me ill. - -For me, for the rest of my life, it must be Allied Food or no food at -all. One may judge, therefore, with what delight I received the news -of this patriotic enterprise. I at once telegraphed to the editors the -following words: - -"Am willing to place at your service without charge entire knowledge of -cookery. Forty-six years' practical experience." - -To this telegram I received no reply. I am aware that there is, even -in cooking circles, a certain amount of professional jealousy. It may -be that I had overpassed the line of good taste in offering my entire -knowledge. I should have only offered part of it. - -I therefore resolved that instead of writing the whole book as I had at -first intended, I would content myself with sending to the editors, a -certain number of selected recipes of a kind calculated to put the book -in a class all by itself. - -I sent, in all, fifty recipes. I regret to say that after looking over -the pages of the book with the greatest care, and after looking also on -the back of them, I do not find my recipes included in it. The obvious -conclusion is that while this book was in the press my recipes were -stolen out of it. - -The various dishes that I had selected were of so distinctive a -character and the art involved in their preparation so entirely -_recherche_ that it seems a pity that they should be altogether lost. -They contained a certain _je ne sais quoi_ which would have marked them -out as emphatically the perquisite of the few. To say that they were -dishes for a king is to understate the fact. - -It is therefore merely in the public interest and from no sense of -personal vanity that I reproduce the substance of one or two of them in -this preface. There was a whole section, for example, on Eggs, which I -am extremely loath to lose. It showed how by holding an egg down under -boiling water till it is exhausted, it may be first cooked and then be -passed under a flat iron until it becomes an Egg Pancake. It may be -then given a thin coat of varnish and served in a railway restaurant -for years and years. - -I had also an excellent recipe for Rum Omelette. It read: "Take a -dipper full of rum and insert an omelette in it. Serve anywhere in -Ontario." I am convinced that this recipe alone would have been worth -its weight in rum. - -But it would be childish of me to lay too much stress on my own -personal disappointment or regret. When I realized what had happened -I felt at once that my co-operation in this book must take some other -form. I therefore sent to the editors a second telegram which read: - -"Am willing to eat free of charge all dishes contained in volume." - -This offer was immediately accepted, and I am happy to assure readers -of this book that I have eaten each and every one of the preparations -in the pages that follow. To prevent all doubt I make this statement -under oath. I had intended to make merely an honest statement of the -fact but my friends tell me that a statement under oath is better in -such a case than a mere honest statement. - - Stephen Leacock - - - - -FOREWORD - - God what a world! if men in street and mart - Felt that same impulse of the human heart - Which makes them in the hour of flame and flood - Rise to the meaning of true Brotherhood! - - -THE heart of the world throbs with sympathy for the suffering women and -children in the war-devastated countries of Europe. He who does not -long to be a helper in this hour of vast need and unprecedented anguish -must be made of something more adamant than stone. America owes a large -debt to the culinary artists of Europe. Without their originality and -finished skill, in the creation of savory dishes for the table, the -art of entertaining in our land could never have attained its present -perfection. - -Ever ready to incorporate in her own methods whatever other countries -had to offer as improvements, America has received from the epicurean -chefs of Europe conspicuous benefits. In every menu from coast to -coast, these facts make themselves evident. It is then fitting, that -at this crucial hour, we repay something of the debt we owe by -making this little cooking manual an instant and decided success, -knowing the proceeds from its sale will relieve such distress as we -in our sheltered homes can scarcely picture by the greatest effort of -imagination. - - Our souls should be vessels receiving - The waters of love for relieving - The sorrows of men. - For here lies the pleasure of living: - In taking God's bounties and giving - The gifts back again. - Ella Wheeler Wilcox - - - - -CHARLOTTE DE POMMES - - -Prendre des pommes reinettes epepinees, emincees et sautees au beurre -avec quelques pincees du sucre et une demi-gousse de vanille. - -De cette fondue de pommes qui ne doit pas etre trop cuite, on garnit -un moule a charlotte dont les parois auront ete revetues d'etroites -tranches de mie de pain trempees dans du beurre epure et saupoudre de -sucre. - -Ces tranches de pain doivent etre placees dans le moule, se -chevauchant, les unes sur les autres. - -Garnir le fond du moule d'une abaisse de pain de mie egalement beurree -et saupoudree de sucre. - -Recouvrir la charlotte d'une abaisse prise dans la croute du pain de -mie afin de la proteger contre l'action trop vive du calorique. - -Faire cuire la charlotte au four pendant 35 ou 40 minutes; la laisser -reposer pendant quelques minutes a l'etuve avant de la demouler, et la -servir avec une sauce a l'abricot, parfumee au Kirsch. - - Elise Jusserand - - _Ambassade de France aux Etats-Unis._ - March 2, 1916. - - - - -Allied Cookery - - - - -Soups - - -BOUILLABAISSE - -(The national dish of Marseille) - - Indeed, a rich and savory stew 'tis; - And true philosophers, methinks, - Who love all sorts of natural beauties, - Should love good victuals and good drinks. - And Cordelier or Benedictine - Might gladly, sure, his lot embrace, - Nor find a fast day too afflicting, - Which served him up a Bouillabaisse. - THACKERAY. - -Cut off the best parts of 3 medium-sized flounders and 6 butterfish and -put them aside; the remaining parts of the fish--skin, bones, heads, -etc.--boil in water 20 minutes; this should make 1 quart of fish stock -when strained. - -Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 -cloves of chopped garlic, a few sprigs of parsley, 1 bayleaf, 1/4 -teaspoon fennel, 1/4 teaspoon saffron, 1/2 teaspoon whole black pepper -ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a -pimento, 1/3 quart of white wine, 2/3 quart of water, boil 15 minutes. -Strain and return to the kettle; add the flounder and butterfish in -pieces as large as possible, 1/2 lb. of codfish tongues, 1 lb. of eel; -boil 10 minutes, add the fish stock, 1 lb. of scallops, boil 10 more -minutes. Rub together 1 oz. of flour and 1 oz. of butter; drop this in -the soup in little balls five minutes before serving. Then put in 1/2 -lb. of shrimps and 1 large boiled lobster cut in large pieces. Rub with -garlic some round slices of bread and serve the Bouillabaisse on them. - -This will serve 12 persons. - -One is not able to obtain here the varieties of fish of the Midi, but -the above will make an excellent substitute. - - -BORCHT - -(Russian) - -Make a clear, light-coloured, highly seasoned stock of beef and veal or -of chicken. Strain and remove all fat. A Russian gourmet will say that -really good Borcht should be made with 2 ducks and a chicken in the -stock. Cut up some red beets and boil them in the stock; about 4 large -beets to 8 cups of stock. When the beets are cooked squeeze in enough -lemon-juice to give it a slightly acid flavour, then clear by stirring -in the whipped white of an egg and bringing it to the boiling point. -Strain carefully. Serve in cups with a spoonful of sour cream. If the -colour fails to be bright red, a few drops of vegetable colouring may -be added. - - -MUSHROOM SOUP - -(French) - -Three-quarters lb. of fresh mushrooms, 1 cup of water, 2 tablespoons -of butter, 2 tablespoons of flour, 4 cups of scalded milk, 1/2 cup of -cream, a few gratings of nutmeg, salt, and pepper. - -Put the mushrooms in a stew-pan with 1 tablespoon of butter, a few -gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over -a good fire 20 minutes, then pass through a coarse sieve. Cream 1 -tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of -scalded milk. When this thickens to a thin cream, add the mushrooms; -just before serving add 1/2 cup of cream. - - -SERBIAN CHICKEN SOUP - -Cut a fowl in four or five pieces. Put in a kettle with about one -quart of water to each pound of fowl. When half cooked add salt and a -carrot, parsnip, some celery and parsley, an onion, and a few whole -black peppers. - -In a separate pan put a tablespoon of lard and 1/2 tablespoon of flour. -Stir this until it is brown and add some paprika, according to taste. -Add this to the soup. Let it boil a few minutes. Just before serving -the soup stir in well the yolk of an egg beaten with three tablespoons -of cream. - - -VEGETABLE SOUP - -(Minestrone alla Milanese) - -One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 -tomatoes, fresh or canned; 1 cup of rice, 2 tablespoons of dried beans, -1 tablespoon of peas, fresh or canned; 2 onions. - -Put into the stock the slices of pork, cut into small pieces; or, if -desired, a ham bone may be substituted for the pork. Add the tomatoes, -cut into small pieces also, the onions, in small pieces, and the rice. -Boil all together until the rice is cooked. Then add the beans and the -peas and cook a little longer. The soup is ready when it is thick. If -desired, this chowder can be made with fish broth instead of the stock, -and with the addition of shrimps which have been taken from their -shells. - -This dish can be served hot or cold. - - -LETTUCE SOUP - -(Zuppa di Lattuga) - -One small lettuce, meat stock, 2 potatoes, the leaves of a head of -celery, 2 tablespoons of peas, fresh or canned, 1 heaping tablespoon of -flour. - -Put the potatoes, cold boiled, into the stock when it boils, add the -celery leaves, the lettuce chopped up, the peas, and the flour mixed -well with a little cold stock or water. Boil for one hour and a half, -and serve with little squares of fried bread. - - -POT-AU-FEU - -(French family soup) - -Ingredients.--4 lbs. of brisket of beef, the legs and neck of a fowl, -1/2 a cabbage, 2 leeks, 1 large onion, 2 carrots, a bouquet-garni -(parsley, thyme, bay-leaf), 1 dessert-spoonful of chopped parsley, 4 -cloves, 12 peppercorns, 1 tablespoonful of salt, 1/2 lb. of French -bread, 6 quarts of cold water. - -Put the meat and water into a stock-pot or boiling pot; let it come -gently to boiling point, and skim well. Wash and clean the vegetables, -stick the cloves in the onion, tie up the cabbage and leeks, and put -all in with the meat. Add the carrots cut into large pieces, the -bouquet-garni, peppercorns, and salt, and let the whole simmer gently -for 4 hours. Just before serving cut the bread into thin slices, place -them in a soup tureen, and add some of the carrot, leeks, and onions -cut into small pieces. Remove the meat from the pot, season the broth -to taste, and strain it into the soup tureen. Sprinkle the chopped -parsley on the top, and serve. The meat and remaining vegetables may be -served as a separate course; they may also be used up in some form for -another meal. Or the meat and vegetables may be served and the broth -put aside and used on the following day as "Croute-au-pot." - - -ONION SOUP - -(Soupe a l'Oignon) - -Slice or chop two medium-sized onions; let them colour an instant in 1 -oz. of butter; add a tablespoonful of flour; make a brown thickening. -The onions must on no account be allowed to burn. Add 2-1/2 quarts of -water, salt, and a pinch of pepper; stir on the fire until it boils; -let it cook five minutes. Cut some slices of bread very fine (like a -leaf); dry them in an open oven. Place in the tureen a layer of bread, -a layer of grated cheese, until the tureen is half full. Pass the soup -through a sieve into the tureen. Allow a few minutes to well soak the -bread; at the same time the soup must not be allowed to get cold. If -onions are not objected to do not strain them off. - - -SOLDIERS' SOUP - -(Soupe a la Bataille) - -Wash well and chop fine a small white cabbage or lettuce (cos -preferred), 1 carrot, 1 turnip, 3 leeks, 1 head of celery. Let these -vegetables take colour for about three minutes in 2 ozs. of good fat -or butter. Add 3 quarts of water and a pinch of salt; let it boil. Add -five raw potatoes cut like the vegetables, a handful of green French -beans cut up, the same quantity of green peas. Cook over a good fire -for two hours. The soup should be quite smooth; if it is not so, beat -it well with a whisk; if too much reduced add more water. Season to -taste; at the last add a little chopped chervil. A bone of ham or the -remains of bacon improve this soup immensely. - - -STSCHI - -(Russian) - -Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of -stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of -water, and cook 1-1/2 hours. Chop up 2 onions, 2 leeks, and a parsnip -in small dice, add 2 tablespoons of sour cream and 1 tablespoon of -flour. Add this mixture to the soup about 1/2 hour before serving. -Small buckwheat cakes are served with it. - - -BURAKI - -(Russian) - -Cut in cubes 4 or 5 lbs. of fat beef in enough water to make a good -bouillon and boil it well. Cut some raw beets into small thin slices -about an inch long, chop some onion, and with a tablespoon of butter -stew them until tender and somewhat brown; add to the beef bouillon 1 -spoonful of flour mixed with 2 spoonsful of vinegar, the beets, and -onion and let all this cook in the oven until the beets and beef are -quite tender. It should be closely covered. Sausages and some pieces -of ham may be added if wished. Before you serve the bouillon, add some -sour cream. - - -LENTIL SOUP - -(French) - -Soak overnight 1 cup of lentils; the next day boil them until tender -enough to pass them through a sieve with 2 onions, 2 carrots, 2 leeks, -1 quart of water, 1 dessert-spoonful of salt. Cut some slices of bread -and place them in the bottom of a tureen and pour over them a little -olive oil. When ready to serve pour the strained soup over the slices -of bread. - - -BLACK BEAN SOUP - -(Russian) - -Soak 1 cup of black beans in cold water several hours. Pour off the -water and boil in 1 quart of fresh water until soft enough to rub -through a strainer; if it boils away, add more water to cover them. -There should be about 1 pint when strained. Add the same quantity of -stock or water and put on to boil again. When boiling, add 1 tablespoon -of corn-starch in a little cold water and cook 5 to 8 minutes. Season -with salt, pepper, a little mustard, juice of 1 lemon, or wine; serve -with fried bread cut in little squares and slices of hard boiled egg or -lemon. - - -FISH CHOWDER - -(New England) - -Four lbs. of fresh cod or haddock, 2 onions, 6 potatoes, 1/4 lb. of -salt pork, salt, pepper. - -Put the onions and potatoes, sliced in layers, in a kettle, then a -layer of fish until all is used. Fry the pork, cut in small pieces, -brown, take the fat and pour over all. Cover with boiling water and -cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream, -stir into the boiling chowder, boil up, and serve. - -Clams may be substituted for fish. - - - - -Fish - - -ROAST OYSTERS - -Arrange the oysters on the half-shell in a pan of coarse salt. Squeeze -a little lemon-juice over each. Sprinkle with very little fine buttered -bread-crumbs and place on each oyster bits of butter the size of a pea. -Put under the grill until lightly browned. The flame must be over the -oysters and care taken that they are not over-cooked. - - A. A. B., Chef, Mount Royal Club. - - -RAIE AU BEURRE NOIR - -Boil a piece of skate slowly in well salted water. When done, remove -the skin and sprinkle with some blanched, that is, parboiled, capers. -Pour over the fish a good quantity of butter which has been well -browned in a frying pan; then a little boiling vinegar. Shake the -platter once to mix the sauce together. - -It may not commonly be known that the skate, so neglected in this -country, takes very well the place of the delectable raie of Europe. - - H. S., Chef, Ritz-Carlton Hotel. - - -SALMON TIDNISH - -(Canadian) - -Scrape the fish and wash it. Rub in a tablespoon of salt; place the -fish in a baking pan and score it across 4 or 5 times. Mix 1 cup of -fine bread-crumbs, a dessert-spoon of minced parsley, 1/8 teaspoon of -whole black pepper ground, 2 dessert spoons of salt, milk to moisten -well, rub over the fish, and put good-sized lumps of butter in the -gashes. Cover the bottom of the pan with milk and put in a rather hot -oven, basting every 10 or 15 minutes with the milk, which must be -renewed in the pan often. When cooked lift from the pan onto a tin -sheet, then slide carefully into the dish on which it is to be served; -garnish with lemon and hard-boiled eggs, the gravy in the pan served -with it. A piece of halibut may be cooked in the same manner. - - -AUBERGINE AUX CREVETTES - -Scoop out one egg-plant, leaving shell about half an inch thick; -parboil this and the shell for ten minutes. Chop the pulp and season -with salt and pepper. Cut up an onion, brown in 1/4 cup of butter, add -one cup of chopped, cooked, shrimp meat, fry for five minutes, then add -the chopped egg-plant; cook all together for ten minutes more. Add 1 -egg and 1/2 cup of bread-crumbs, fill shell with the mixture, cover -with bread-crumbs, dot with butter, and brown in the oven. - - -LOBSTER BEAUGENCY - -(St. James's Club specialty) - -Boil a medium-sized lobster for 20 minutes; when cool, split in two. -Remove flesh from shells and cut in dice. Fry in butter, add a glass of -sherry. Add 2 tablespoonsful of cream sauce and 1/2 pint of cream, let -it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a -few spoonsful of cream, an ounce of butter, mix slowly with the lobster -and season to taste. Fill shells to the brim with this preparation and -bake in oven. - - -SCALLOPS EN BROCHETTE - -Alternate scallops and thin slices of bacon on skewers; place upright -on the rack in the oven; bake until the scallops are well browned. -Served on slices of buttered toast. - - -FILET OF SOLE FLORENTINE - -After removing the skin put the fish in a plate with a slice of onion, -a little parsley, and a spoonful of butter, 1/2 cup of white wine, -salt, pepper, and cook for 10 minutes slowly; when cooked remove the -fish, take a long porcelain dish in which you lay some boiled spinach -fried a minute in butter with a suspicion of minced onion. Put the fish -on top of this spinach, add the juice of the fish in the plate to a -good white sauce, a spoonful of grated cheese, a pinch of cayenne, and -cover the fish with this sauce, put in oven, brown nicely and serve in -the same dish. - -Any fine white fish may be similarly treated. - - -SALMON TERIYAKI - -(Japanese) - -Mix well together 1/2 cup of Japanese Shoyu, and 1 tablespoonful of -Mirin; put a salmon on the grill, and when nearly done spread the sauce -on the salmon with a brush freely, then put back on the grill and cook -until it browns. When that side is done, cook the other side the same -way. - -NOTE.--Japanese Shoyu is made of wheat and beans; it may be obtained in -New York or in any city where there is a large Japanese Colony. Mirin -is cooking wine. These are most important ingredients for Japanese -cooking. Chinese sauce may be used instead of Shoyu which may be -obtained at any Chinese restaurant. Sauterne may be used instead of -Mirin in which case add 1 teaspoonful of sugar. - - -FILET OF SOLE MARGUERY - -Poach the filet of sole or flounder in fish stock; pour over the dish a -rich white wine sauce garnished with shrimps and mussels and glaze in a -very hot oven. - - -CODFISH WITH GREEN PEPPERS - -(Italian) - -Remove the skin and bones from one-half pound of salted codfish which -has been soaked. Cut the codfish into small squares. Then dip it again -into fresh water, and put the squares onto a napkin to dry. The fish -may either be left as it is, or, before proceeding, you may roll it in -flour and fry it in lard or oil. - -Then take two good-sized green peppers, roast them on top of the stove, -remove the skins and seeds, wash them, dry them, and cut them in narrow -strips. When this is done put three generous tablespoons of olive-oil -into a saucepan with one onion cut up, and fry the onion over a slow -fire. Take two big tomatoes, skin them, remove the seeds and hard -parts, and cut them into small pieces. When the onion has taken a good -colour, add the tomatoes, then add the peppers and a little salt and -pepper. If the sauce is too thick, add a little water. When the peppers -are half cooked, add some chopped-up parsley and the codfish. Cover up -the saucepan and let it simmer until the fish is cooked. - - -HERRING ROES, BAKED - -(Manx) - -Eight fresh soft roes, 3 tablespoonsful of thick brown sauce, 1 -tablespoonful of lemon-juice, a few drops of anchovy essence, 1-1/2 -ozs. of butter, 4 coarsely chopped button mushrooms, 1 very finely -chopped shallot, 1/2 a teaspoonful of finely chopped parsley, lightly -browned breadcrumbs, 8 round or oval china or paper souffle cases. - -Brush the inside of the cases with clarified butter. Heat 1 oz. of -butter in a small stew-pan, put in the mushrooms, shallot, and parsley, -fry lightly, then drain off the butter into a saute pan. Add the brown -sauce, lemon-juice, and anchovy essence to the mushrooms, etc., season -to taste, and when hot pour a small teaspoonful into each paper case. -Re-heat the butter in the saute pan, toss the roes gently over the fire -until lightly browned, then place one in each case, and cover them with -the remainder of the sauce. Add a thin layer of bread-crumbs, on the -top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 -minutes. Serve as hot as possible. - - -CREAMED FISH - -One and a half cups of flaked halibut, or any cold boiled fish. 2 -cups milk, 1/4 cup butter, 1 tablespoon of flour, bit of bayleaf, -dash of mace, sprig of parsley, 1 small onion, 1/2 cup of buttered -bread-crumbs, salt, pepper, 1 tablespoon of sherry. - -Scald the milk with the onion, bay-leaf, mace, and parsley; remove the -seasonings, melt the butter, add the flour, salt, pepper, and gradually -the milk. Put the fish in a deep buttered dish (or in individual -dishes). Pour over it the sauce and cover with the buttered crumbs. -Just before taking from the oven make an opening in the crust of crumbs -and put in a tablespoon of sherry. - - -MOUSSELINE OF FISH - -One lb. of raw halibut chopped very finely (any firm white fish can be -used). - -Mix the whites of 4 eggs beaten stiff, 1 cup of bread-crumbs, very -fine, 1 cup of cream, 1/4 lb. of almonds cut in fine strips, a pinch -of mace, a little bit of onion juice or, if preferred, 1/4 teaspoonful -of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of -water or in individual moulds for three-quarters of an hour. Serve with -a rich cream, or mushroom, or lobster sauce. - -This is good cold in summer with a cucumber sauce or light mayonnaise. - - -HADDOCK MOBILE - -Bone a good sized haddock and cut in pieces 4 inches square, place -them side by side in a deep buttered pan, add salt and pepper; arrange -1 lb. of tomatoes, cut in thick slices, on the pieces of fish, cover -with a thick layer of biscuit crumbs, put good sized lumps of butter at -frequent intervals on the crumbs, baste it often with 1/4 of a cup of -butter in a cup of water. Serve with a thin tomato sauce. - - -KEDGAREE - -Put 1 oz. of butter in a stew-pan; when melted, add 4 oz. of boiled -rice (cold), stir for a minute, then add 8 or 10 oz. of cooked white -fish which should be flaked and free from bones, then add any kind of -fish sauce with the cut-up whites of 2 eggs hard boiled, and when quite -hot, pile on a hot dish and sprinkle over it the 2 yolks of the eggs -which have been passed through a sieve. - -This is a good breakfast dish. - - -PICKLED SALMON - -Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 -teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the -liquor in which the fish was boiled. - -After the fish comes from table and the bones have been removed, lay it -in a deep dish. Boil the liquor and vinegar with the other ingredients -for 10 minutes, let them stand to get cold, then pour them over the -salmon, and in 12 hours it will be ready for use. - - - - -Meats and Entrees - - -RUSSIAN PIROG KULBAK - -Dissolve in a pint of tepid salted water, 1 yeast-cake mixed with -enough flour to make rather a stiff dough and let it rise until double -its size. Add to this 2 eggs and 1/2 lb. of butter. Knead thoroughly. -Put the paste in a warm place and let it rise again to double its size. -Roll it out about 1/2 inch thick and put in a buttered pie dish; cover -with cold boiled rice, then thin slices of smoked roe or smoked fish; -sprinkle over some pepper and nutmeg. The other half of the dough is -to be lapped over the filling and in giving to the Pirog the form of a -loaf close the edges with the white of an egg. When closed, spread it -over with beaten egg and bread-crumbs. Bake it a light brown. - - -CARBONADE FLAMANDE - -In 1 tablespoonful of good drippings brown 2 lbs. of round steak (or -any good part of the beef). Remove the steak and brown 6 chopped onions -in the same fat. Replace the steak in the casserole, add 1 small clove -of garlic, salt, and pepper. Cover over with 1 or 2 slices of bread -that have been spread with French mustard. Add 1-1/2 cups of water and -cook, closely covered, slowly, 3 or 4 hours. Just before removing from -the oven, add 1 small dessert-spoonful of vinegar and I teaspoonful of -sugar to the gravy. - - -BLANQUETTE OF VEAL - -(French) - -Take 3 lbs. of veal, cut it in squares (about 2 inches). As this dish -is supposed to be very white, it is sometimes soaked half an hour in -tepid water. Put the pieces of veal into a saucepan; cover with water; -add a large pinch of salt, let it boil, skim. Add 1 onion stuck with -cloves, 1 carrot cut in half, a cupful of white wine, a bouquet of -laurel thyme, parsley, and cook half an hour. Strain the meat and save -the stock. - -With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it -with veal stock, stir over the fire. The sauce must be perfectly smooth -and not thick. Add the meat without the vegetables, continue to cook -it until the meat is tender. The sauce should be reduced by one half. -Thicken at the last moment with 3 yolks of eggs, 1 oz. of butter, and -the juice of a lemon. Arrange the meat on the dish with the sauce. - -This dish is sometimes garnished with small round balls of veal made -of raw minced veal seasoned with salt, and pepper, boiled about 1/2 an -hour with the other veal, and then fried in butter. The balls should be -only as big as marbles. - - -BLANQUETTE OF CHICKEN - -(French) - -One cold cooked chicken or fowl, 4 fresh mushrooms, the yolks of 2 -eggs, 1 pint of chicken broth, salt and pepper to taste. Peel the -mushrooms, cut them into pieces, and simmer in the broth until tender. -Add the chicken sliced into thin delicate pieces. Cook gently until -heated when the beaten yolks of eggs should be stirred in gradually. As -soon as the sauce is smooth and creamy, season with salt and pepper and -a few drops of lemon-juice. - - -STRACOTTO - -Place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water -and allow to simmer until the scum rises. Skim and add a quart of -tomatoes (some people like also a clove of garlic), 5 or 6 onions, some -stalks of celery, 1 or 2 carrots cut in small pieces, salt, and pepper. - -Let it cook slowly closely covered about 5 hours. An hour before -serving remove the beef (which is to be placed in a covered dish at the -side of the stove) and strain the gravy. - -Cook one cup of rice in this gravy. When the rice is cooked replace the -beef in the stewpan and warm it. - -Add 1/2 cup grated cheese and 2 tablespoons of butter to the rice and -pour around the beef on a platter. - - -DUCK ST. ALBANS - -(English) - -Roast a fat duck. When cold carve the breast in thin slices. Lay -these carefully aside. Break off the breastbone and cover the carcass -smoothly with the liver farce. Replace the sliced fillets, using a -little of the farce to bind them back into place on the duck. Coat the -whole well with half set aspic jelly. - -FARCE.--1 lb. of calf's liver, 2 ozs. of butter, 1 slice of bacon, a -slice of onion, 1 carrot sliced. Fry these carefully and pound in a -mortar. Pass through a wire sieve. Then put in a basin and whisk in 1/2 -pint of aspic jelly and a small teacupful of very thick cream. Season -with cayenne pepper and salt. Grapefruit and orange salad is served -with this. - - -BONED TURKEY - -(English) - -Bone a raw turkey, spread it flat on a board, season, and cover with -good fresh sausage meat. Lay a well-boiled tongue down the centre -and 2 long strips of fat bacon or ham, almonds, hard-boiled egg, -salt, pepper, and sprinkle over a tablespoonful of brandy. Roll up -carefully, taking care the various strips are not displaced. Tie firmly -in a greased cloth and sew up. Boil gently 2 hours for a large fowl -and 2-1/2 hours for a turkey. When boiled the cloth may need to be -tightened a little. Lay a light weight on the top and when quite cold -glaze with a meat glaze and then a good coating of half set aspic. -Decorate with chopped aspic. - - -CHICKEN AND CABBAGE - -(A dish of Auvergne) - -Put about 1/4 of a lb. of salt pork, cut in slices, in the bottom -of a kettle; when a little melted put in a fowl or a chicken or two -partridges stuffed as for roasting. Put in 1 large clove of garlic and -3 large onions sliced, salt and pepper. Dredge with flour, put in a -little water, and cover closely. Dredge and baste the fowl every 15 -minutes, adding water each time. Have a cabbage ready cut into four -pieces and put in the kettle 1 hour before the fowl is cooked. A fowl -will take not less than 3 hours and allow 2 hours for a chicken. - - -LEG-OF-MUTTON PIE - -(Canadian) - -Butter a pie dish, place in the bottom a few slices of fried salt pork -and then slices of mutton cut from the leg; on top of this, lay slices -of cooked potatoes, season each layer with salt and pepper, minced -parsley and onions fried in butter; pour over some clear gravy. Moisten -the edge of the dish, lay a narrow band of paste, moisten, and cover -the whole with puff-paste, bake in moderate oven 1 hour and 20 minutes. - - -RUSSIAN STEAKS - -Chop 1 lb. of round steak or any good part of the beef, season with -salt and pepper. Add by degrees with a wooden spoon 1/4 lb. of butter. -Roll into fat balls and place in a very hot frying pan. Give 3 minutes -to each side. - -Serve with the following sauce: Mix together 2 tablespoonsful of oil -and 1 of butter, 1-1/2 tablespoons of flour, add 2 teaspoonsful of -onion juice, 1 teaspoonful of grated horse-radish, 1/4 teaspoonful of -mixed mustard, salt and pepper, then gradually 1-1/2 cups of stock -(one can use water instead), and cook 3 minutes, then take from the -fire and add 1/4 of a cup of cream and I teaspoonful of lemon-juice. - - -ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS - -Cut the steaks thin, season them with salt and paprika. Colour the -steaks in 2 oz. of butter, but they must not be completely cooked. Chop -up finely 2 onions, place half of the onions in a casserole that can -be sent to table. Arrange the steaks upon it. Sprinkle them with the -remainder of the onions. Throw the gravy from the pan, with stock or -water added, to allow the steaks to be half covered. Cook in the oven -1 or 2 hours in tightly covered casserole. Before serving pour over 1 -cupful of sour cream. - - -STEWED KIDNEYS - -(English) - -Take away the skin from three lamb kidneys; split them lengthwise in -halves; take out the white nerve from the centre, and cut each half -into small slices. Put 3 ozs. of oil in a pan, colour in it a small -chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon -briskly over a good fire until all the pieces are equally coloured; -sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful -of wine and one of gravy, stir until boiling. Cook two minutes longer; -taste if well seasoned; at the last add the juice of half a lemon and -chopped parsley. - -NOTE.--Mushrooms stewed with the kidneys are an improvement. - - -CHICKEN - -(Serbian) - -Put a good slice of salt pork into a saucepan. When it has fried a -little add some chopped parsley root, carrot, onion, and a small clove -of garlic. - -Joint the fowl and place it in the pan, add salt and pepper. Cook in -the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds -removed. Continue to add in the pan enough water to baste the fowl -frequently. Cook until the fowl is tender and serve with rice to which -minced cooked ham or bacon has been added. Pour the gravy in the pan -over the chicken. - - -BAKED HAM - -(York fashion) - -Soak overnight; in the morning scrub it and trim away any rusty part; -wipe dry; cover the ham with a stiff paste of bread dough an inch -thick and lay upside down in a dripping pan with a little water; allow -in baking 25 minutes to the pound; baste a few times and keep water in -the pan. When a skewer will pierce the thickest part plunge the ham for -1 minute in cold water; remove the crust and outside skin, sprinkle -with brown sugar and fine cracker crumbs, and stick with cloves and -brown in the oven. Serve with a mustard sauce or white wine sauce if -eaten hot. - - -RILLETTES DE TOURS - -(Cretons Canadiens) - -Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet -of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 -tablespoons of salt, pepper, and 4 onions minced fine with the pork -fat. Chop the meat into small dice, mince the fat and kidneys very -fine; let all boil gently for 4 hours. About 1/2 hour before removing -from the fire, add 1 teaspoonful of mixed spices and 1/4 lb. fresh -mushrooms cut in large pieces. Line a mould with half-set aspic; when -set, pour in the mixture, pour over more aspic. - -This is excellent for a cold supper or can be used as _pate de foie -gras_, and it may be moulded in buttered dishes without the aspic. - - -A SERBIAN DISH OF RICE AND MUTTON - -Cut 5 onions very fine, and 1/4 lb. of lean salt pork, in thin slices. -Put these into a deep pot to cook until the onions are a golden brown. -Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 -pimentos; just cover the meat with water and cook gently about an hour, -then add 1/2 cup of rice; cover tightly and let it stew 20 minutes more. - - -BAKED EGGS - -(Bonhomme) - -Put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar -if preferred); break into it 6 whole eggs; beat them up with a pint of -milk. Pour this into a buttered dish, bake in a moderate oven. When the -eggs have acquired a good colour serve directly. If this dish has been -flavoured with salt send grated Parmesan or Gruyere cheese to table -with it. - - -TRIPE - -(Tripe a la Poulette) - -Cut in filets or small squares 2 lbs. of tripe well boiled. Chop 1 -onion finely; put it in a stew-pan with 1-1/2 ozs. of butter; colour -lightly; mix in a good dessert-spoonful of flour; moisten with stock -and half a glass of white wine to make a thin sauce; season with salt, -pepper, and nutmeg. Add the tripe; cook for an hour; the sauce must be -reduced one-half. At the moment of serving thicken the ragout with two -yolks of eggs mixed with the juice of a lemon, 1 oz. of fresh butter, -and chopped parsley. Garnish the tripe on the dish with six croutons of -bread cut in shape of half a heart and fried in butter. - - -TRIPE - -(Italian) - -Two pounds of tripe well cooked; cut in thin strips, put them in a -stew-pan with 2 ozs. of butter, 3 ozs. of chopped mushrooms, salt, -pepper, half a tumblerful of good gravy or stock; cover, and let all -cook until the liquid is entirely reduced. Spread upon a fireproof dish -that has been well buttered, a layer of tripe, a layer of tomato sauce -rather thick; sprinkle each layer with grated cheese; finish with the -tomato. Sprinkle the top with grated cheese and bread-crumbs, then -pour over a little butter melted to oil. Put the dish in the oven for -fifteen minutes. - - -TIMBALE OF PARTRIDGES - -(French) - -Mince the raw flesh of two partridges, season, cut some truffles in -small squares, ornament with them a buttered timbale-mould, half fill -it with the farce, make a hollow in the centre of it allowing the farce -to cover the sides of the mould to the top. Have ready a small ragout -of partridges, with slices of foie gras or truffles; the sauce should -be thick, pour it into the empty centre of the mould, cover the whole -with the remainder of the farce, then with a buttered paper. Poach the -timbale in a covered bain-marie for thirty minutes in boiling water. -Turn it upon a dish and pour Madeira sauce round. - - -STEWED HARE - -(Belgian) - -After having emptied the hare put aside the liver, carefully separated -from the gall, and the blood in a basin; add to it a few drops of -vinegar to prevent it curdling. Cut the hare into pieces of medium -size; warm 3 ozs. of butter in a stew-pan, add to 1/4 lb. of lean bacon -cut in dice, colour them in the butter, add 3 ozs. of flour, make it -all into a brown thickening, and put in the pieces of hare; moisten -with a bottle of red wine and a quart of stock, salt, and pepper. Stir -without leaving it, with a wooden spoon, until it boils; the sauce -should cover the meat and not be too thick; add a bouquet of herbs, an -onion with cloves in it. Cover the stew-pan and leave it to stew until -the hare is tender. A young hare will take from an hour and a quarter -to an hour and a half, an old one may cook for three hours without -becoming tender. The sauce should by this time be reduced to half; -take out the onion and herbs, taste if sufficiently seasoned; mix the -blood with a teacupful of thick cream, throw over the hare; shake the -stew-pan briskly to allow all to mix well, but it must not boil; at the -last moment add the liver, which has been sliced and sauted (shaken) -for two minutes in hot butter over the fire. Arrange in an entree dish, -pour the sauce over and garnish round with croutons of fried bread. - -NOTE.--This dish may be rendered more highly flavoured, if desired, by -steeping the pieces of hare for some hours in the following marinade -or pickle: a bottle of red wine, a cupful of vinegar, salt, pepper, a -bouquet of herbs, and an onion stuck with cloves. Leave the hare in -this preparation four or five hours, then when the thickening is made, -put in the hare with this marinade, then the stock, and finish as -above. Small button onions or mushrooms may be added before the hare is -tender; if onions are cooked with it they must be previously boiled -for a few minutes. - - -INDIAN PILAU - -(English) - -Six onions, 4 ozs. butter, 2 Indian mangoes, a chicken. - -Peel and chop the onions, and put them into a stew-pan with the butter, -and mangoes cut into shreds; on the top of these ingredients place the -joints of a chicken previously fried in butter, and let this stew over -a slow fire for about 1 hour. When done arrange the pieces of chicken -on the rice lightly piled in a dish; stir the sauce to mix it, and pour -it over the pilau. Serve very hot. - -RICE FOR PILAU.--Wash and parboil for 5 minutes 1/2 lb. of rice, then -drain it free from water; put it into a stew-pan with 2 ozs. of butter, -and stir, over the fire until the rice acquires equally in every grain -a light fawn colour, then add a 1/2 pint of stock, cayenne pepper, and -a very little curry powder; put the lid on the stew-pan, and set the -rice to boil, or rather simmer, very gently over a slow fire till done. -Stir it lightly with a fork, to detach the grains. A few raisins added -are an improvement. - - -STUFFED BEEF STEAKS - -(Sicilian fashion) - -Take three-quarters of a pound of beef, two ounces of ham, one -tablespoon of butter, some bread, some parsley, and a piece of onion. -Chop the onion fine and put it in a saucepan with the butter. When it -is coloured, put in the parsley and the ham cut up into little pieces, -at the same time add the bread cut up into three or four small dice, -salt, pepper, and a dash of nutmeg. Mix all together well. Cut the meat -into six slices, pound them to flatten out; salt slightly, and when the -other ingredients are cooked, put a portion on each slice of meat. Then -roll up the meat like sausages, put them on skewers, alternating with -a piece of fried bread of the same size. Butter well, roll in fresh -bread-crumbs, and broil on the gridiron over a slow fire. - - -PODVARAK - -(Serbian) - -Put in a pan 3 tablespoons of lard; when it is hot add 3 lbs. of -sauerkraut. - -Place a piece of ribs of pork or a small turkey in the pan and bake in -the oven until the meat is cooked. - - -RIBS OF PORK IN CASSEROLE - -UYNVECHE - -(Serbian) - -Fry 3 sliced onions in 1 tablespoon of lard. Mix this with 1 lb. of -rice. Remove the seeds and cut in halves 3 green peppers. Add these to -the rice; also 3 or 4 sliced tomatoes and 2 potatoes sliced. Place this -rice mixture in a casserole and put on top a piece of ribs of pork of -about 2 lbs. Pour in water enough to well cover the rice. Bake in the -oven. - - -SALMIS DE LAPIN - -(French) - -Cut up your rabbit into neat pieces, removing as much of the bone as -possible. Have an iron saucepan ready, in which you have put a good -quarter of a pound of fat bacon. Put in your pieces of rabbit, which -you fry until they become a nice golden brown, and which the French -call dore; just before they are this colour add 2 tablespoonsful of -rum, or of cognac, according to taste, also 2 echalotes cut up into -very small pieces, which you must see do not burn. - -FOR THE GRAVY.--Take the trimmings of the rabbit, the head, and -liver, and pound them all up in a mortar. When pounded, add a -heaping spoonful of flour and pound it in. Now measure out a pint and -a half of white ordinary wine (hock), to which you will add a good -breakfastcupful of good bouillon, or gravy. Into this put what you -have already pounded up and mix it in, then pass it all through a -sieve (passoire). When ready pour it over the pieces of rabbit, now -that they are become of a golden colour, and let it simmer with them -in a covered saucepan by the side of the fire for a good two hours and -more, so as to have it very tender. Salt and pepper to taste. Bouquet -garni--which means thyme, and if one likes the flavour, a leaf of bay -laurel--but for the latter just to let it be in an instant only, as it -has such a strong flavour. Many prefer just the thyme, which is more -delicate. Half an hour before the rabbit is cooked, add a good spoonful -of vinegar[1]; two, should the vinegar not be strong. Add a piece of -butter of the size of a walnut whilst it is simmering or stewing by the -side of the fire. - - -FOOTNOTE: -[1] The vinegar is quite optional. - - -SHEEP'S HEAD - -(Scotch) - -Choose a nice sheep's head, get it slightly singed, then have it sawn -up the middle, steep it all night with a little soda in the water, -then clean it thoroughly, take out the brains, put on with cold water, -slowly bring to boil, and boil slowly for three hours. Boil the brains -in a cloth for a quarter of an hour, then mince small, make a white -sauce, stir in the minced brains, lay the head flat on a dish and pour -sauce over. Decorate with a few small bits of parsley. - - -MACARONI PIE - -(Italian) - -Three-quarters lb. of cold beef, or mutton, 1/2 an onion, 3 or 4 -tomatoes, 1/4 lb. of macaroni, bread-crumbs, grated cheese, stock, -salt, pepper, nutmeg. - -Cut the beef or mutton into thin slices, peel the onion and slice it -thinly, slice the tomatoes, and boil the macaroni in slightly salted -water until tender. Cool and drain the macaroni, and cut it up into -small pieces. Line a buttered baking-dish with macaroni, and arrange -the meat, onion, and tomato slices in layers on the baking-dish. Season -with salt, pepper, and nutmeg, pour over a little stock, and cover the -top with macaroni. Sprinkle over some bread-crumbs, and grated cheese, -and bake for about 20 minutes in a hot oven. - - -KIDNEY AND MUSHROOMS - -(English) - -Take some sheep's kidneys, skin, halve, and core them, sprinkle each -piece with pepper, salt, and saute them in butter till a good brown; -have a large mushroom peeled and cored for each half kidney, fry in the -same fat as the kidney; lay the mushrooms in a hot dish, on each put a -piece of tomato heated in the oven, then a half kidney, put a little -pat of butter on each, and serve with either a pile of mashed potatoes -or spinach in centre of dish. - - - - -Curries - - -INDIAN CURRY - -Most of the curry powder or paste to be found in this part of the world -is a mixture of 1/4 of dried chilli, 1/4 coriander, 1/2 dagatafolum; -but the native curry cook uses a much larger variety of spices and -likes to grind them himself fresh daily between two stones. The spices -commonly used are: - - Red chilli (roasted) - Coriander seed (roasted) - " " (fresh) - Cinnamon - Nutmeg - Baked garlic - Scraped cocoanut - Dagatafolum - Caraway seed - Yellow pimentos - Red pimentos - Cardamon seeds - Curcuma (saffron root) - - -A FRICASSEE OF CHICKEN - -(Ceylon style) - -Cut 2 good-sized chickens in 8 pieces. Season with salt and pepper; -put in a saucepan with about 1 quart of cocoanut milk; add to this -a little cinnamon, 1/4 teaspoon fresh coriander, 1/4 teaspoon of -powdered saffron, a little red pimento, and boil until tender; at the -last minute thicken the sauce with 4 yolks of eggs mixed well with 1/2 -pint cocoanut cream; keep hot but do not boil, as the richness of the -ingredients would make it curdle. As this curry is not hot it is served -with a sambo which consists of small dishes on one tray containing such -savories as plain scraped cocoanut, pimento paste, and chopped onion -with a red pepper sauce. - -To obtain cocoanut cream, use the same process as that for ordinary -cream;--as for the milk: have 3 fresh cocoanuts scraped very fine to -which you add 3 pints of water, stir together for a few moments, then -strain, let this milk stand for 3 hours to obtain the cream. - - -A SIMPLER INDIAN CURRY - -One lb. of beef, mutton, fish, or vegetables, as desired. One -tablespoon of curry powder, 1 heaping tablespoon of butter, 1 onion, -1/2 fresh cocoanut, juice of half a lemon, salt to taste. Curry powder -to be mixed in 2 ozs. of water. Onion to be finely chopped. Cocoanut to -be scraped and soaked in a teacup of boiling water, then squeezed, and -the milk (or the liquid) to be put in the curry. First cook the butter -till it bubbles, put in the onion and let it brown, add the curry -powder, and let that cook a few minutes; if it becomes too dry and -sticks to the pan add a little hot water. Then put in the meat (raw), -cut in small pieces, fish, or vegetables, and fry them, add salt, and -if dry, add a little more water, let all simmer till meat is thoroughly -done; when about half done, add the cocoanut milk and the lemon-juice. - -If not convenient to use the cocoanut milk, ordinary milk can be used, -and the mixture thickened with a little flour. Cocoanut milk thickens -without flour. When the butter separates and shows itself in the gravy, -the curry is ready for serving. Curry should be served with plain -boiled rice. Pass rice first, then curry. - -If Indian chutney is served with curry it is a great addition. A banana -may be cut up in pieces about half-inch thick, and added to the curry -mixture while cooking, and is a pleasant addition to the flavour. - - -ANOTHER CURRY SAUCE - -Chop 1 onion and 1 apple and cook them in 1 oz. of butter about 10 -minutes, but do not let them brown. Add 1 dessert-spoonful of mild -curry powder, the grated rind and juice of 1/2 a lemon, 1/2 pint of -water or stock, some salt, and 1 tablespoonful of seedless raisins, -and simmer until the onion is quite tender. Unless added to rice or -paste put in 1 dessert-spoonful of flour after the onion and apple have -cooked about 10 minutes. - - - - -Pastes, Cheese, Etc. - - -MACARONI WITH CHEESE - -(Italian) - -Into 2-1/2 quarts of boiling water, well salted, throw 1/2 lb. of -macaroni broken up into pieces. Let it boil 25 minutes, then drain it -upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in -small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all -with a fork. The macaroni must not be broken. Add 1/2 cup of cream. -Serve hot. - -NOTE:--Macaroni should be tender but not pasty; it should possess a -certain crispness; obtain this by passing cold water over it when it is -in the sieve and quickly returning it to the saucepan. - - -MACARONI - -(Milanaise) - -Break up 1/2 lb. macaroni into pieces about 1/4 of an inch long. Boil -in salted water 25 minutes. Drain on a sieve. Put it back in the -stewpan with a cupful of tomato sauce and 2 oz. of ham cut into dice. -Let it simmer a few minutes, then add 2-1/2 oz. of butter and the same -of grated cheese. - - -POLENTA WITH CHEESE - -(Italian) - -Add to 1-1/2 pints of salted, boiling water, 1/2 lb. of Indian meal, -sprinkling it in a little at a time. Let it cook until thick. - -With a tablespoon form it into small lumps; arrange them on a dish, -sprinkle them with grated cheese, and pour over them some butter cooked -brown, but not burnt. Put the dish in the oven a few minutes to melt -the cheese before serving. - - -LENTIL CROQUETTES - -Put in cold water 1/2 a cup of dried beans or lentils and let soak -overnight. Boil them 1-1/2 hours or until tender. Pass them through -a sieve; add 1/2 of a cup of fine bread-crumbs and 3 tablespoons of -cream or butter, 1 egg, a grated onion, a pimento chopped, a little -mace or nutmeg, 1 teaspoon of salt, and a pinch of cayenne. Make into -croquettes and roll in bread-crumbs, then beaten egg and bread-crumbs, -and fry in oil or butter. If baked in the oven in a loaf, baste -occasionally with oil or butter. - -Serve with a tomato or horse-radish sauce. - -This is a nourishing substitute for meat. - - -RISOTTO - -Colour for an instant in butter a chopped onion, add to it 1/2 lb. of -rice; stir an instant over the fire until it begins to frizzle, but -do not colour; add stock to 3 times the quantity of rice, a cupful of -tomato sauce, a pinch of saffron, one of pepper, let it boil, cover -the saucepan, and let it cook by the side of the fire for 20 minutes. -If the rice becomes dry before it is sufficiently tender add a little -more stock. Place the saucepan on the corner of the stove away from the -hot fire, then add to the rice 2 ozs. of grated Parmesan cheese and the -same amount of butter. Arrange the rice on a dish and pour over it some -good gravy and serve very hot. - -The brown rice now procurable in most large cities is liked by gourmets -cooked in this manner and served with partridge and other game. - - -RISOTTO MILANAISE - -Fry a tablespoon of minced onion in a good bit of butter; when slightly -browned, add 4 or 5 tomatoes and 1 pimento; after cooking pass through -a sieve and replace in the casserole with pepper, salt, and a dash of -cinnamon, 2 or 3 chicken livers, or some beef cut into small pieces. -Add 1 cup of rice and 1 qt. of stock or, lacking stock, water will do; -boil until the rice is tender, when add 1/4 lb. of cheese grated. - - -RAVIOLI - -Prepare a paste made of 4/5 of a lb. of flour, a pinch of salt, 5 -eggs, 2 spoonfuls of water. Cover with a cloth and let stand at least -15 minutes. Make a farce with cooked chicken or veal minced--about 2 -cups--1 tablespoonful of finely minced cooked ham, 1/2 of a calf's -brain cooked, yolks of 2 eggs, a dash of nutmeg, 1 dessert-spoon of -grated Parmesan cheese. Take 1/2 the paste, roll out thin into a large -square; place a ball of the farce every 2-1/2 inches apart about the -size of a walnut, moisten with a brush the paste between the balls of -farce. Roll the rest of the paste and place it over the farce; press -edges together and between each ball. Cut with a round cutter or into -squares as preferred and cook in boiling water 7 or 8 minutes, drain -them and sprinkle with grated Parmesan cheese. Put on a dish and pour a -tomato sauce around them. - - -EGG COQUILLES, WITH SPINACH - -(French) - -One-half lb. of prepared and seasoned spinach, 1 breakfastcupful of -cream, 6 eggs, pepper, and salt. - -Have 6 very small coquille or marmit pots, or china souffle cases, -butter them, and put 1 tablespoonful of spinach in each. Upon this put -about 1 dessert-spoonful of cream. Break 1 egg in each, season with -salt and pepper, and bake carefully in a moderately heated oven for 8 -minutes. Serve quickly. - - -PIROG OF MUSHROOMS - -Boil mushrooms until they are tender, chop them and mix them in the pan -with butter, pepper and salt. Roll out the paste, put on one side of -the dough cold boiled rice, then the mushrooms, hashed meat of boiled -veal, chopped hard-boiled eggs, chopped onions, pepper, salt, and -nutmeg. When filling is placed on half of the dough lap the other half -over it, close the edges with the white of an egg, spread over some -beaten egg, and bake in the oven light brown. - - -PASTE FOR RUSSIAN PIROG - -One cup of milk, 3 eggs, 1-1/2 cups of butter, a little salt mixed with -flour to make a soft dough. Knead it thoroughly, first with hands and -then half an hour more with a wooden spoon. - - -EGGS ROMANOFF - -Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly -flavoured aspic jelly in the bottom of individual moulds. When the -jelly is firm add a spoonful of caviare and place the mayonnaised egg -on the top. Pour in more jelly. When it is cold turn from the mould and -serve on a garniture of lettuce. This is good for a cold supper. - - -OEUFS POCHES IVANHOE - -Cook a piece of finnan haddie in milk, then add 2 tablespoons of sauce -(a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit -of cayenne, and 1 tablespoon of Parmesan cheese. Put this through a -fine sieve, and in nests of this paste on slices of toast, slip poached -eggs. Sprinkle with grated cheese and place for a moment in a hot oven -to glaze. - - -CHEESE PUFFS - -Bring to a boil 2/3 of a cup of water, 1-1/2 oz. of butter, a pinch of -salt, a pinch of pepper, then add 1/4 of a lb. of flour and stir to a -smooth paste, then stir in, one at a time, 3 eggs, 3-1/2 oz. of grated -cheese (Parmesan preferred). Add 1/4 teaspoon of English mustard; -when all is well mixed, drop by tablespoonfuls on a baking tin and -place on top of each a slice of Gruyere cheese. Put in a moderate oven -increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot. - - -MOSKVA CHEESECAKES - -Line tartlet moulds with short paste. Take 2 tablespoons of thick white -sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a -boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring -to a boil and remove from the fire, add 1 white of egg beaten stiff. -Fill the tartlet moulds with this mixture, put in a hot oven for 10 -minutes, serve immediately. - - -CHEESE FRITTERS - -Boil 1/2 pint of water, 1 oz. of butter, pinch of salt, pepper. Remove -from fire and add 3 oz. flour. Stir until a smooth paste is made, then -add 3 oz. of grated cheese and 1 oz. chopped cooked ham; when the -mixture is half cold add 3 eggs, one by one, stirring well. - -Drop by spoonfuls into hot, not boiling fat; increase the temperature -of the fat, turning the fritters often. - -When golden brown drain and serve. - - -CHEESE PUDDING - -(A simple and nutritious Welsh dish) - -Chop 1/2 lb. of cheese. Toast and butter four slices of bread. Put two -slices in the bottom of a dish, cover with half the cheese, sprinkle -a little salt and pepper, put in the dish the other two slices of -buttered bread and cover with the remaining cheese. - -Pour over 1 pint of milk, let it stand for five minutes, then bake in a -warm oven 20 minutes. - - -CHICORY OR ENDIVE - -Chicory or endive is scalded the same as spinach, but needs a little -longer time in the boiling water. It is prepared the same in brown -butter, gravy, or cream. - - -STEWED COS LETTUCES - -(French) - -Take off the outer leaves; wash them carefully, keeping them as whole -as possible; boil for ten minutes in boiling salted water; pour cold -water through them; drain. Extract the water from them by pressing each -lettuce lightly with two hands; split them in halves lengthwise; take -off the stalk; sprinkle with salt and pepper. Put them in a stew-pan, -placing each half lettuce partly over the other round the pan. The -latter must be well buttered before putting in the lettuces, or in -place of butter some very good gravy from which all grease has been -taken. Add stock to half the height of the lettuces; cover and cook -them gently for an hour. The lettuces should be tender and the liquid -much reduced. - -NOTE.--Lettuces may be cooked in the same manner with a little lean -bacon, ham, or sausage; in the latter case water may be used instead of -stock. They can be served as a vegetable or for garnishing. - - -ASPARAGUS - -(French) - -One bundle or 100 heads of asparagus, 1 pint of milk (or equal -quantities of milk and water), 1 head of lettuce finely shredded -and cut into short lengths, 1 medium-sized onion par-boiled and -finely chopped, 1 bay leaf, one sprig of thyme, 1-1/2 oz. of butter, -2 tablespoonsful of flour, the yolks of 2 eggs, 1 teaspoonful of -lemon-juice, salt and pepper, croutes of buttered toast or fried bread, -chopped parsley, strips of cucumber. - -Wash and trim the asparagus, and tie it into 3 or 4 bundles. Bring -the milk to boiling point, put in the asparagus, lettuce, onion, -bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. -Drain the asparagus well, cut off the points and the edible parts of -the stalks, and keep them hot. Strain the milk and return it to the -stew-pan, add the butter and flour previously kneaded together, and -stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, -add them to the sauce, and stir until they thicken, but do not allow -the sauce to boil, or the yolks may curdle. Season to taste, and add -the lemon-juice. Pile the asparagus on the croutes, cover with sauce, -garnish with strips of cucumber, and a little chopped parsley, and -serve as a vegetable entremet or as an entree for a vegetarian dinner. - - -CELERY CROQUETTES - -Two heads of celery, stock, 1 oz. of butter, 1 oz. of flour, 1 shallot, -1 gill of milk, seasoning, 2 yolks of eggs, egg and bread-crumbs, fat -for frying. - -Trim and wash the celery, and cut into short pieces, blanch them -in salted water, and drain, then cook till tender in well-seasoned -stock. Drain the cooked celery, and chop it rather finely. Melt the -butter in a stew-pan, add the shallot (chopped), and fry a little, -stir in the flour, blend these together, and gradually add a gill of -milk. Stir till it boils, and put in the chopped celery. Season with -salt and pepper, and cook for 15 minutes, add the egg-yolks at the -last. Spread the mixture on a dish and let it get cold. Make up into -croquettes--cork or ball shapes--egg and crumb them, fry in hot fat to -a golden colour, drain them on a cloth or paper, and dish up. - - -RAGOUT OF CELERY - -Two or 3 heads of celery, 1 pint of white stock, 1/2 pint of milk, -2 tablespoonsful of cream, 1 medium-sized Spanish onion, 24 button -onions, 1 dessert-spoonful of finely chopped parsley, 2 ozs. of butter, -2 ozs. of flour, salt, and pepper. - -Wash and trim the celery, cut each stick into pieces about 2 inches -long, cover with cold water, bring to the boil, and pour the water -away. Put in the stock, the Spanish onion finely chopped, season with -salt and pepper, and cook gently for about 1/2 an hour. Meanwhile, skin -the onions, fry them in hot butter, but very slowly, to prevent them -taking colour, drain well from fat, and keep them hot. Add the flour -to the butter, and fry for a few minutes without browning. Take up the -celery, add the strained stock to the milk, pour both on to the roux or -mixture of flour and butter, and stir until boiling. Season to taste, -add the cream and 1/2 the parsley, arrange the celery in a circle on -a hot dish, pour over the sauce, pile the onions high in the centre, -sprinkle over them the remainder of the parsley, and serve. The celery -may also be served on croutes of fried or toasted bread arranged in -rows with the onions piled between them. A nice change may be made by -substituting mushrooms for the onions. - - -STUFFED ONIONS - -(Italian) - -Remove from 6 onions the centres with an apple-corer and fill them up -with the following stuffing: One tablespoon of grated Parmesan cheese -mixed with 2 hard-boiled eggs and chopped parsley. Boil them first, -then roll them in flour and fry them in olive-oil or butter. Then put -them in a baking-dish with 1/2 tablespoon of grated Parmesan cheese -and 1 tablespoon of melted butter. Put them in the oven and bake until -golden. - - -ONIONS - -(Venetian style) - -Remove the centres of 6 small onions. Boil them for a few moments, -drain them, and stuff them with the following: Take a piece of bread, -dip it in milk, squeeze out the milk, and mix the bread with 1 -tablespoon of grated Parmesan cheese, the yolks of 2 hard-boiled eggs. -Mix well together, then add some fine-chopped parsley, a pinch of -sugar, salt, and pepper, and the yolk of 1 raw egg; mix again well, -and then stuff the onions with the mixture. Dip them in flour and in -egg, and fry them in lard. Put them on a platter and serve with a -piquante sauce made as follows: Chop up fine some pickles, capers, and -peppers, and 1/2 cup of water. When these are cooked, add 1 tablespoon -of butter and cook a little while longer, then pour over the onions and -serve. - - -FRIED PUMPKIN OR SQUASH - -(Italian) - -Take a slice of pumpkin or squash, remove the rind and the seeds. Cut -it into fine strips. Roll in flour and dip in egg, and fry in boiling -lard or olive-oil. - -If desired as garnishing for meat, cut the pumpkin exceedingly fine, -roll in flour, but not in egg, and fry. - - -CUCUMBERS - -(Italian) - -Peel and boil 3 or 4 cucumbers in salted water for 5 minutes. Drain and -cut them into pieces 1 inch thick and put them in a frying-pan with 1 -ounce of butter, a little flour, and 1/2 pint of stock; stir well, and -add some salt and pepper. Reduce for about 15 minutes, stirring until -it boils; add 1 teaspoon of chopped parsley, 1/2 a teaspoon of grated -nutmeg, 1/2 a cup of cream, and the beaten-up yolks of 2 eggs. Put on -the fire again for 3 or 4 minutes. Do not let boil, and serve hot. - - -SARMA - -(Serbian) - -Put a cabbage in boiling water. Let it stand while preparing the rest -of the dish. - -Fry 4 onions in 1 tablespoon of lard. Mix 2 lbs. of chopped pork and 2 -lbs. of chopped beef with the onions. Stir into this 4 raw eggs. Add -1/2 lb. of rice, salt and pepper. - -Remove the cabbage from the water, tear off the leaves and put into -each leaf two tablespoonsful of the meat and rice mixture, wrapping it -so that the contents should not come out. - -Put a little sauerkraut in a pot, then a layer of the filled cabbage -leaves, continue doing this until the pot is filled. Cook slowly about -1 hour. - -Make a sauce putting 1 tablespoon of lard in a saucepan on the fire, -and add a chopped onion. When a golden brown, add 1 tablespoonful of -browned flour and paprika to taste. Add a cup of water. Pour this sauce -into the pot and cook about half an hour longer. Some sour cream may be -added if liked on serving. - - -POLENTA PASTICCIATA - -(Italian) - -Three-quarters of a cup of Indian meal and 1 quart of milk. - -Boil the milk, and add the Indian meal, a little at a time, when milk -is boiling. Cook for one-half an hour, stirring constantly. Add salt -just before taking off the fire. The Indian meal should be stiff when -finished. Turn it onto the bread-board, and spread it out to the -thickness of two fingers. While it is cooking prepare a meat sauce, and -a Bechamel sauce as follows: - -MEAT SAUCE - -Take a small piece of beef, a small piece of ham, fat and lean, 1 -tablespoon of butter, a small piece of onion, a small piece of carrot, -a small piece of celery, a pinch of flour, 1/2 cup of bouillon (or -water), pepper. Cut the meat into small dice; chop up fine together -the ham, onion, carrot, and celery. Put these into a saucepan with the -butter, and when the meat is brown, add the pinch of flour, and the -bouillon a little at a time, and cook for about one-half an hour. This -sauce should not be strained. - -BECHAMEL SAUCE - -Take 1 tablespoon of flour, and 1-1/2 tablespoon of butter. Put them -into a saucepan and stir with a wooden spoon until they have become a -golden-brown colour. Then add, a little at a time, 1 pint milk; stir -constantly until the sauce is as thick as custard, and is white in -colour. - -Now take the cold Indian meal and cut it into squares about two inches -across. Take a baking-dish of medium depth, butter well, then put in a -layer of squares of Indian meal close together, to entirely cover the -bottom of the dish. Sprinkle over it grated cheese; then pour on the -top enough meat sauce to cover the layer (about 2 tablespoons), then on -the top of this add a layer of Bechamel sauce. Then put another layer -of the squares of Indian meal, sprinkle with grated cheese as before, -add meat sauce, then Bechamel sauce, and continue in this way until the -baking-dish is full, having for the top layer the Bechamel sauce. Put -the dish into a moderate oven, and bake until a golden brown. - - -FRIED BREAD WITH RAISINS - -(Italian) - -Take some rather stale bread, cut it into slices, removing the crust. -Fry the bread in lard, and then arrange it on a platter; meanwhile -prepare the raisins as follows: Take a small saucepan and put into it 2 -tablespoons of raisins, a slice of raw ham chopped into small pieces, -and a leaf of sage, also chopped up, 1 tablespoon of granulated sugar, -and 2 tablespoons of vinegar. Put these ingredients on the fire, and as -soon as you have a syrup pour the raisins on the pieces of fried bread, -and the sauce around. - - -POLENTA CROQUETTES - -(Italian) - -Boil 1/2 cup of corn-meal, and before removing from the fire add a -piece of butter and a little grated cheese and mix well. Take it then -by spoonfuls and spread it on a marble-top table. These spoonfuls -should form little balls about the size of a hen's egg. On each of -these croquettes place a very thin slice of Gruyere cheese, so that the -cheese will adhere to the corn-meal. Then allow them to cool, and when -cold dip into egg; then into bread-crumbs, and fry in boiling lard. - - -RICE WITH MUSHROOMS - -(Italian) - -Five or six mushrooms and 3/4 of a cup of rice. - -Chop up a little onion, parsley, celery, and carrot together, and put -them on the fire with 2 tablespoons of good olive-oil. When this sauce -is coloured, add 2 tablespoons of tomato paste, thinned with hot water. -Season with salt and pepper. Cut the mushrooms into small pieces, and -add them to the sauce. Cook for 20 minutes over a medium fire. Put on -one side and prepare the rice as follows: - -Fry the rice with a lump of butter until dry; then add hot water, a -little at a time, and boil gently. When the rice is half cooked (after -about 10 minutes) add the mushrooms and sauce, and cook for another 10 -minutes. Add grated Parmesan cheese before serving. - - -TIMBALES OF BREAD WITH PARMESAN SAUCE - -Soak half an hour 2 cups bread-crumbs in 1 cup thin cream (milk will do -with butter added). - -To this add grated rind half lemon; 1 tablespoon minced parsley; 1 -tablespoon minced chives; 1 teaspoon salt; pepper; yolks two eggs. - -Fill buttered timbale moulds or one large mould with this mixture, -cover with buttered paper, and bake 20 minutes in moderate oven in a -pan half filled with hot water. - -Remove from moulds and pour cheese sauce around it. - - - - -Sauces - - -CHEESE SAUCE - -Put 2 tablespoons butter on fire. Add 2 tablespoons flour and blend -to a paste. Add 1/2 teaspoon salt and a dash of cayenne. Then add -gradually 1 cup milk. Cook five minutes, then add 1 cup grated cheese. -Do not allow it to boil after adding the cheese but serve at once. - - -TOMATO SAUCE - -(Italian) - -Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of -olive oil, salt, pepper, a dash of ground ginger, a very little ground -nutmeg. Let the shallots take a good colour without burning; add 6 -tomatoes skinned and all the pits well squeezed out. Let them cook very -gently until all the moisture has disappeared. They should take the -consistency of jam. - -This sauce may be eaten hot or cold. - - -ANOTHER TOMATO SAUCE - -Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan -with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme, -parsley, a chopped onion, and a dash of cinnamon. Cook until the -moisture has disappeared, then pass through a sieve. Prepare a white -thickening with 1 oz. of butter, the same of flour. Add the puree of -tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes -and finish with a pinch of sugar and 1 oz. of butter. - - -MUSTARD SAUCE - -Two tablespoons of butter, 1-1/2 tablespoons of flour, 1 cup of scalded -milk, 1/4 teaspoon of salt, 1/2 teaspoon of mustard, 1/2 teaspoon of -vinegar. - -Blend the butter and flour in a saucepan and pour on the milk little by -little, then add the salt, mustard, and vinegar. - -A spoonful of mixed capers is sometimes added. - - -A MEAT SAUCE - -(Italian) - -Put into a saucepan 1 pound of beef and 1/2 an onion chopped up with 3 -ounces of lard, some parsley, salt, pepper, 1 clove, and a very small -slice of ham. Fry these over a hot fire for a few minutes, moving them -continually, and when the onion is browned add 4 tablespoons of red -wine, and 4 tablespoons of tomato sauce (or tomato paste). When this -sauce begins to sputter add, little by little, some boiling water. -Stick a fork into the meat from time to time to allow the juices to -escape. Take a little of the sauce in a spoon, and when it looks a -good golden colour, and there is a sufficient quantity to cover the -meat, put the covered saucepan at the back of the stove and allow it -to simmer until the meat is thoroughly cooked. Then take out the meat, -slice it, prepare macaroni, or any paste you desire, and serve it with -the meat, and the sauce poured over all, and the addition of butter and -grated cheese. - - -ANOTHER MEAT SAUCE - -(Italian) - -Chop up some ham fat with a little onion, celery, carrot, and parsley. -Add a small piece of beef and cook until beef is well coloured. Then -add 1-1/2 tablespoons of red wine (or white), cook until wine is -absorbed, then add 1 tablespoon of tomato paste diluted with water, or -4 fresh tomatoes, and boil 15 minutes. - - -LOMBARDA SAUCE - -Put 2 cups of white sauce and 1 of chicken stock into a saucepan, -reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the -juice of 1/2 a lemon. Before it boils take the saucepan off the fire -and add 1 cup of thick tomato sauce, strain, and just before serving -add 1 tablespoon of sweet herbs minced fine. - - -HORSE-RADISH SAUCE - -Cook about half an hour in a double boiler 1-1/2 cups of milk, 1 -dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated -horse-radish root, 1/4 cup of butter, half a teaspoon of salt. - - -GNOCCHI DI SEMOLINA - -One pint of milk, 2 eggs, 1/2 cup of farina, butter and cheese. - -Put the milk on, and when it boils add salt. Take a wooden spoon and, -stirring constantly, add the farina little by little. Cook for 10 -minutes, stirring constantly. Take off the fire and break into the -farina 2 eggs; mix very quickly, so that the egg will not have time to -set. Spread the farina about on a marble slab about 1/2 inch thick. -Allow it to cool, then cut it into squares or diamonds about 2 or 3 -inches across. Butter well a baking-dish, and put in the bottom a layer -of the squares of farina; sprinkle over a little grated cheese, and -here and there a small lump of butter. Then put in another layer of the -squares of farina; add cheese and butter as before. Continue in this -way until your baking-dish is full, having on the top layer butter and -cheese. - -Bake in a hot oven until a brown crust forms. Serve in the baking-dish. - - - - -Salads - - -ITALIAN SALAD - -Cut 1 carrot and 1 turnip into slices, and cook them in boiling soup. -When cold, mix them with 2 cold boiled potatoes and 1 beet cut into -strips. Add a very little chopped leeks or onions, pour some sauce, -"Lombardo," over the salad, and garnish with watercress. Boiled -Jerusalem artichokes cut into slices are a good addition. - - -LETTUCE SALAD - -Mix one spoonful of thick mayonnaise, 1/2 spoonful of chilli sauce, a -little finely hashed pimento, a sprinkling of finely hashed chives, -add a few drops of tarragon vinegar, 1 teaspoon of A. I. sauce, and a -little paprika. - -Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a -plate and pour the dressing over it. This recipe is enough for 1 person. - - -SANDWICH DRESSING - -Cream 1/2 lb. of butter and add to it 1 dessert-spoonful of mixed -mustard, 3 tablespoons of olive oil, a little salt, and the yolk of 1 -egg; one may add to this 1/4 cup of very thick cream. Mix thoroughly -and set away to cool. To make sandwiches, spread the bread with this -mixture and put in very finely chopped ham, or chicken and celery, or -cream cheese and chopped nuts, or green peppers and mustard and cress, -or lettuce, or "Indian relish," or cucumber, or tomato or anything else -you happen to have and may like. - - -SALAD DRESSING - -(For grapefruit or orange) - -Mix well 2 tablespoonfuls of Escoffier Sauce Diable and 1 tablespoonful -of Escoffier Sauce Robert and then add olive oil, a little at a time. -When it becomes thick, season with salt and pepper and vinegar. - - -CHEESE DRESSING - -One quarter of a lb. of Roquefort cheese and 2 tablespoons of thick -cream mixed to a smooth paste; stir in, little by little, enough -olive oil to give the consistency of mayonnaise; season with tarragon -vinegar, salt, and pepper. This is especially good for string beans, -lettuce, or endive. One may fill celery stalks with this dressing made -into a thick paste. - - - - -Vegetables - - -POTATO CAKES - -(Russian) - -Peel and grate 6 raw potatoes, season with salt and pepper, 1 egg. -Mix all together. Drop onto a well-buttered griddle, spoonsful of -the mixture, leaving space between to flatten them; continue to add -a little butter to the griddle. Cook a golden brown on both sides. -Arrange in a crown on a dish with a sprig of parsley in the centre. - - -PETITS POIS - -Fry some finely shredded onion in about a tablespoonful of oil, with -salt, pepper, and a sprig of tarragon. Lay the heart and best leaves -of a head of lettuce at the bottom of a stew-pan with a quart of very -young peas. Add a pint of stock. Stew gently. A little sugar is always -an improvement to peas. - - -STRING BEANS - -Cut off the ends of the string beans, slice them in three parts, cook -them until three quarters done, then put them into cold water and dry -them. Cook an onion in butter and put the beans into a pan and simmer -half an hour. Shake at intervals but do not stir them. Take out and -pour over a little stock thickened with a very little flour and cream. - -Peas may be done in the same way. - - -RED CABBAGE - -(Flemish) - -Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large -red cabbage chopped. Cover this with 6 chopped apples, next add 1 -tablespoonful of rice, 2 cups of water, 1 dessert-spoonful of vinegar, -1 teaspoonful of sugar, 1-1/2 teaspoonfuls of salt, pepper. Do not stir -but cook slowly 4 hours or longer removing the cover occasionally to -let out the steam. - - -CABBAGE WITH CHEESE SAUCE - -Cabbage, cauliflower, or cucumbers boiled in salted water are excellent -served with cheese sauce. (See Sauces.) - - -GLAZED ONIONS - -Boil onions in water until they are half cooked, then strain. Put them -in the stew-pan with a piece of butter, a pinch of powdered sugar, -salt, and a cupful of stock; let them finish cooking. The liquid will -be reduced and the onions coloured. Young carrots are glazed in the -same way. - - -SPINACH SOUFFLE - -(Italian) - -Boil some spinach in salted water. When cooked drain and chop it. There -should be about 2 cupfuls when chopped. - -Put into a saucepan on the fire 2 tablespoonsful of butter and 1-1/2 -level tablespoonsful of flour. When these are blended add the 2 cupfuls -of spinach and one cup of cream. Cook five minutes, stirring carefully. -Then mix into this the yolks of 3 eggs and remove the saucepan at once -from the fire. When the mixture is cool stir into it the 3 whites of -eggs, well beaten. Pour into a buttered souffle dish, or individual -dishes, and bake about twenty minutes in a moderate oven. - - - - -Puddings, Cakes, Etc. - - -FRENCH PANCAKES - -Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with 1/2 -pint of cream or rich milk. Beat 3 eggs separately and stir into the -cream. Bake in a quick oven in 3 large saucers. When brown, place one -cake on top of the other and spread jam between. - - -CREPES SUZETTE - -Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, -10 eggs; add 1/4 pint of cream, 1/4 pint of milk, 2 spoonsful of -whipped cream, a liqueur glass Curacoa and a few drops of essence of -mandarines. Three or 4 tablespoons of this mixture are enough for -one pancake. Cook in a pan and when brown on both sides put in a hot -covered dish. - - -SAUCE FOR CREPES SUZETTE - -Cream 1/4 lb. of butter, add 1/4 lb. of powdered sugar, 3 liqueur -glasses of Curacoa, 1 liqueur glass of essence of mandarines, the -juice of 1/2 a lemon, and 1/8 of an oz. of hazelnut milk (_Noisette de -beurre d'aveline_). - -Put one spoonful of the sauce in a chafing dish, and when the sauce is -hot, put in a pancake, fold it over twice, turn it in the sauce, and -serve very hot. Prepare each pancake separately in this manner. - - -ANOTHER SUZETTE PANCAKE - -Mix 3 cups of flour, 1-1/2 tablespoons of baking powder, 1/4 cup of -sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a -well-beaten egg, and 2 tablespoonsful of melted butter. - -Cook in the same manner as the first Suzette pancake with the following -sauce: Cream together 1/4 cup of brown sugar and 1/2 cup of butter, add -the juice of 1/2 orange and 1 pony of Curacoa and 1 pony of brandy. -Serve from the chafing dish as described for the first Crepe Suzette. - - -KISEL - -(Russian) - -Mix three cups of any kind of fruit syrup, add a little water if the -syrup is very thick, sugar and vanilla according to taste, and 1/2 -cup of potato flour. Cook them in a double boiler until a very thick -cream. Served hot or cold with cream and powdered sugar. - - -CARROT PUDDING - -Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced -suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 -cup of milk, 1 teaspoon of salt, 1/4 of a teaspoon of soda. Steam 4 -hours, the longer the better. - -Serve with the following sauce: 1/4 cup of butter, 1 cup of powdered -sugar, 1/2 cup of cream, 2 tablespoons of sherry or 1 teaspoonful -of vanilla. The butter must be worked soft before adding the sugar -gradually, then the cream and flavouring, little by little, to prevent -separating. - - -OLD ENGLISH PLUM PUDDING - -Two lbs. raisins stoned, 2 lbs. currants, 1-1/2 lbs. Sultanas, 1 lb. -mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 -lbs. chopped suet, 1-1/2 lemons grated with the juice, 4 ozs. chopped -almonds blanched, 2 nutmegs grated, 1/2 teaspoon of mixed spice, -1/4 teaspoon crushed clove, pinch of salt, 6 eggs whisked, 1/4 pint -(generous) brandy. - -Mix all together thoroughly, boil 12 hours, the longer the better on -the first day and 2 hours just before serving. This is the secret for -making it black and light. This makes about 1 two-quart and 5 one-quart -puddings. This recipe makes excellent plum cake, black and rich, by -substituting flour for the crumbs and lard for the suet. - - -BANANA TRIFLE - -Put thin slices of bread and butter into a glass dish, then cut 3 or -4 bananas into round slices and place them on the top of bread and -butter. Make a pint of sweet custard well flavoured with Madeira and -pour over. Beat stiff 1/2 pint of cream and put on top of the trifle -when cold. - - -CREAM TART - -Make a puff paste and cut it into 3 round pieces; it must be very thin -and a few holes pierced to keep it from rising too high. Make a cream -filling and spread over each piece, placing one on top of the other. On -the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on -the cream as a frosting. - -Filling: Mix 2/3 of a cup of fine sugar with 1/3 of a cup of flour, -add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, 1/4 -of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 -tablespoons of butter, 2 tablespoons of either cocoanut or almond -macaroons, crumbed, 2/3 teaspoonful of vanilla, and 1/2 teaspoonful of -lemon extract. - -This may be put between simply two crusts, a bottom and a top, and -served in a pie plate. - - -CHOCOLATE PUDDING - -(French) - -Grate 1/4 pound of chocolate. In a separate basin soften 1/2 pound -of butter at the entrance of the oven; work it well with a spoon -for 5 minutes; add little by little to it 1 whole egg, 5 yolks, -and the grated chocolate, 1/4 lb. of white powdered sugar, and a -dessert-spoonful of dried bread pounded. Beat up to a froth with 5 -whites of eggs, add them delicately and gently to the mixture with two -dessert-spoonfuls of dried and sifted flour. Pour into a mould that -has been buttered and sprinkled with baked bread-crumbs. Boil in a -stew-pan, the water to reach half-way up the mould; leave the stew-pan -open, and boil from 35 to 45 minutes. This pudding may also be baked. -Serve with cream and chocolate sauce. - -SAUCE CREME AU CHOCOLAT.--Dissolve a tablet of chocolate in 2 -dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 -yolks of eggs, working the mixture for an instant with the spoon, then -add very gradually 1/4 pint of hot milk. Stir over the fire until it -commences to thicken and stick to the spoon; it must not boil. Pass it -through a hair-sieve. - - -FRIED APPLES - -(New England) - -Cut 4 or 5 apples of fine flavour into quarters, then divide again -until the pieces are about 1 inch in width--do not remove the skin. -Throw into cold water. - -Put into a saucepan 1 teaspoonful of lard. When this is hot heap all -the apples into the pan; spread over the apples 1 cup darkest brown -sugar; cover closely. Cook rather slowly about 15 minutes; then turn -each piece with a fork. Cover closely again and cook 15 minutes more. - -The apples should keep their shape and look clear with a rich syrup. - - -ORANGE PUDDING - -(French) - -Put into an enamel saucepan 1/4 lb. of butter, the same of white sugar, -a dessert-spoonful of flour, seven yolks of eggs, the juice of an -orange, the same of lemon, and the grated rind of an orange. Stir all -over a slow fire as you would an ordinary custard, not allowing it to -boil, nor must there be any lumps. Pour this custard into a basin of -earthenware--it must not be put into any tin vessel; mix with the seven -whites of eggs beaten to a firm froth, pour into a plain earthenware -mould, and cook in the oven for 30 to 35 minutes. The mould must be -placed in a bain-marie--that is to say, in a deep dish or vessel half -full of boiling water. This pudding must be served quickly, and with a -custard flavoured with orange. - - -OAT CAKES - -(Scotch) - -Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, 1/2 lb. of -butter and lard, 1/2 oz. of carbonate of soda, 1/4 oz. of tartaric -acid, a little salt, milk. - -Weigh the flour and meal onto the board, take the soda, acid, and salt, -and rub these ingredients through a fine hair sieve onto the flour and -meal; then add the sugar and fat, and rub together until smooth; make -a bay or hole in the centre and work into a smooth paste with milk, -taking care not to have it too dry or tight, or considerable trouble -will be experienced in rolling out the cakes, as they will be found -very short. Having wet the paste take small pieces about the size of -an egg, and roll these out thin and round with a small rolling-pin, -dusting the board with a mixture partly of oatmeal and flour. When -rolled down thin enough, take a sharp knife and cut them in four, place -them on clean, flat tins, and bake in a warm oven. These cakes require -very careful handling or they will break all to pieces. - - -TEA-CAKES (HOT) - -(Scotch) - -One-half lb. flour, 1/4 lb. butter, 1 oz. sugar, 1 saltspoon salt, 1 -teaspoon baking-powder, 1 egg, and some sweet milk. - -Make the ingredients into a nice soft dough with the milk, cut into -rounds about 1/2 an inch thick, and bake for 10 minutes in a quick -oven; split open with your fingers, butter, and eat hot. - - -TEA PANCAKES - -(Scotch) - -Two eggs, 1 lump of butter, 1/2 teacup sugar, 1 heaping teaspoon -carbonate of soda, 1 lb. of flour, salt, 1 heaping teaspoon cream of -tartar, 1 pint milk (or milk and water). - -Rub together the dry ingredients. Beat up eggs and mix well with the -milk, beating both together also. Then dredge in gradually with the -hand the dry ingredients, stirring all the time. Heat griddle well, -rub over till quite greasy with a piece of bacon fat. Drop the mixture -on griddle in spoonfuls from a tablespoon. A minute or two will brown -them. Then turn over and cook other side. - - -CANADIAN WAR CAKE - -Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb. -raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon -cloves. - -Boil these ingredients 5 minutes after they begin to bubble. When cold -add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of -flour. - -Bake in 2 loaves, 45 minutes in a slow oven. - - -SERBIAN CAKE - -Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of -pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook -this in shallow pans and put between the layers and on the top a cream -made as follows: - -Boil 10 minutes 1/4 lb. pounded nuts with 1 cup of milk. Put aside to -cool. Cream 1/4 lb. butter, add 2 tablespoons of rum and 1 teaspoon -vanilla. Mix this with the boiled milk and nuts. Add fine sugar until -stiff enough to put between the layers of cake and then add more sugar -to make it stiff enough for the top. Sprinkle the top and sides of the -cake with chopped nuts. - - -RAVIOLI DOLCE - -Take 1/2 pound of flour, 1 tablespoon of butter, and 2 tablespoons of -lard. Work this into a paste and roll out thin. - -Take 1/2 pound of curds, add 1 egg, and the yolk of a second egg, 2 -tablespoons of granulated sugar, a few drops of extract of vanilla. Mix -well together and add to the paste as for other ravioli. Then fry in -lard until a golden brown. Serve with powdered sugar. - - -CHESTNUTS - -(Italian) - -Take 40 chestnuts and roast or boil them over a slow fire. Remove the -shells carefully, put them in a bowl, and pour over them 1/2 a glass of -rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste -the chestnuts constantly as long as the rum will burn, turning the -chestnuts about so they will absorb the rum and become coloured. - - -GNOCCHI OF MILK - -One cup of milk, 1 level tablespoon of powdered starch, 1/2 teaspoon of -vanilla, 2 yolks of eggs; 2 tablespoons of sugar. - -Put all these ingredients together into a saucepan and mix together -with a wooden spoon for a few minutes. Then put on the back of the -stove where it is not too hot, and cook until the mixture has become -stiff. Cook a few minutes longer; then turn out onto a bread-board -and spread to a thickness of an inch. When cold cut into diamonds or -squares. Butter a baking-dish, and put the squares into it overlapping -each other. Add a few dabs of butter here and there. Put another layer -of the squares in the dish, more dabs of butter, and so on until the -dish is full. Brown in the oven. - - -ALMOND PUDDING - -(Italian) - -Two ozs. of ground almonds, sugar to taste, 3 eggs, 1/2 pint of cream, -1 dessert-spoonful of orange-juice, blanched almonds, shredded candied -peel. - -Separate the yolks of the eggs, add 1 tablespoonful of castor-sugar, -the ground almonds, and the cream gradually. Whisk the whites stiffly, -stir them lightly in, and add more sugar if necessary. Have ready -a mould well buttered and lightly covered with shredded almonds and -candied peel, then pour in the mixture. Steam gently for 1-1/2 hours, -and serve with a suitable sauce. - - -CHESTNUT FRITTERS - -(Italian) - -Take 20 chestnuts and roast them on a slow fire. Remove the shells and -put them into a saucepan with 1 level tablespoon of powdered sugar and -1/2 glass of milk and a little vanilla. Cover the saucepan and let it -cook slowly for more than a half-hour. Then drain the chestnuts and -pass them through a sieve. Put them back in a bowl with one tablespoon -of butter, the yolks of 3 eggs, and mix well without cooking. Allow -them to cool, and then take a small portion at a time, the size of a -nut, roll them, dip them in egg, and in bread-crumbs, and fry in butter -and lard, a few at a time. Serve hot with powdered sugar. - - -CHESTNUT CREAM - -(A favourite Florentine pudding) - -Cut 1 lb. of chestnuts lightly with a knife; put them in a saucepan and -cover with cold water; boil 5 minutes. The outer and inner skins should -now peel easily. - -Cover the peeled chestnuts with milk, add a little vanilla, let them -boil in a covered pan until tender and the milk reduced. Now crush the -chestnuts in the saucepan and add 1/4 lb. powdered sugar. If the puree -is too thick add a little milk, but it should be stiff enough to form -into a border around the dish in which it is to be served. - -In the centre of the dish heap whipped cream lightly sweetened -and flavoured with vanilla. The chestnut border may be made in an -ornamental form by a pastry bag and tube. - - -TAPIOCA PUDDING - -(French) - -Boil 1-1/2 pints of milk with 3 oz. of sugar and two even tablespoons -of butter. Stir in gradually 3 oz. of fine tapioca. - -Place the saucepan on a slow fire and simmer 15 minutes. - -Pour the mixture into a basin and add 1/2 cup stoned raisins, the -grated rind of 1 lemon, 1-1/2 oz. finely cut candied orange-peel, one -whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add -to the mixture. - -Pour into a mould which has been buttered and well sprinkled with -powdered sugar and steam 45 minutes. Serve with any sweet sauce. - -With a larger quantity of raisins this resembles an old time "Whisper -Pudding." So called because the plums were close together. - - -GINGER ICE-CREAM - -(Canadian) - -Make a pint of custard. When it is cold add 1/2 pint unsweetened -condensed milk, 1/2 pint unsweetened condensed cream, 2 tablespoons of -chopped preserved Canton ginger, and 4 tablespoons of the syrup from -the ginger jar. - -Freeze. - - -ALMOND CAKE - -(Canadian) - -The ingredients are: Whites of 10 eggs, 1 cup of flour, 1-1/2 cups of -sugar, 1 teaspoonful of cream tartar; the method of mixing similar to -angel cake. Bake in 3 layers. - -For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of -corn-starch mixed in enough milk to moisten, 1 pint of cream. Heat the -cream in a double boiler, then add other ingredients, stir constantly -and do not let it thicken too much; add a few drops of almond -flavouring and 1/2 cup of chopped almonds. - -For the frosting: White of 1 egg beaten stiff, 1 cup of sugar with -enough water to melt it. Boil 2 minutes. Stir half of it into the egg, -let the remainder boil thick. Add all together and beat to the right -consistency; flavour with sherry or Madeira. - - -QUEEN CAKES - -(English) - -Melt 4 oz. of butter, then add 4 oz. of corn flour, 4 oz. flour, 6 -oz. sugar, 3 eggs, 1/8 of a teaspoonful of lemon-juice, 1/8 of a -teaspoonful of lemon extract, 1 small teaspoonful of baking powder. -Beat well for 10 minutes and then bake in well-buttered patty pans in a -warm oven. - - -FRANCESCAS - -Mix together 2 eggs, 1 cup of sugar, 1/2 cup of butter, 1/2 cup of -flour (scant), 2 squares of melted bitter chocolate, and 1 cup of -chopped (not too finely) walnuts. Bake on well-buttered paper in -moderate oven. Cut in squares while hot. - - -OAT CAKES - -(Canadian) - -Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of -rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking -powder, then the yolks of 2 eggs, lastly the whites beaten stiff. Drop -on buttered paper and bake until a good brown. - - -GATEAU POLONAIS - -Proportions: 1/4 lb. of almonds, 1/4 lb. of sifted sugar, 2 tablespoons -of orange water, 2 dessert-spoons of water. Pound the almonds, -moistening them with the water and orange water; mix in the sugar. Take -1/2 lb. of puff paste, divide it into two parts one a little larger -than the other. Roll the smaller piece to the thickness of 1/8 inch, -lay it at the bottom of a round baking sheet, spread on it the almond -paste to within 1/2 inch of the border, moisten the border; roll the -other piece of pastry to twice the thickness of the lower piece, place -it over the almonds, join by pressing lightly on the edges of the two -pieces of pastry; brush over the top with yolk of egg. Bake in a good -oven from 25 to 30 minutes; an instant before taking out, powder some -sugar on the top to glaze it. - - -ANISE CAKES - -(French) - -Beat well together 1/2 lb. flour, 1/2 lb. sugar, and 3 eggs. Add -aniseed to taste. Drop on buttered pans, making small round cakes and -bake slowly. - - -GORDON HIGHLANDER GINGERBREAD - -Put in a mixing bowl 1/2 a lb. of flour, 2 oz. of brown sugar, 2 oz. -peel, 3/4 of an egg or 1 small egg, well beaten, 1/2 teaspoonful of -soda mixed with 1/4 of a cup of milk, 1/4 oz. each of ginger, mace, -and cinnamon, then beat into this slowly 3 oz. of butter that has been -warmed in 1/2 pint of molasses. - -Bake very slowly in a tin lined with buttered paper. - - -SCOTCH SHORT BREAD - -Beat to a cream 1/2 lb. of butter and 1 lb. of flour and 5 oz. of sugar -(fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll -out into 3 cakes about 1/2 inch thick. Ornament around the edges and -prick the top with a fork. Bake in a moderate oven until a nice brown, -about 20 to 30 minutes. - - -CRAMIQUE - -(Belgium) - -Mix together 1/4 of a cup of sugar, 1/3 of a cup of butter, 1 cup of -milk, 1/2 teaspoonful of salt, 1 yeast cake dissolved in 1/2 a cup of -warm water, 2 pounded cardamon seeds, and let rise. When light add 1 -cup of seeded raisins and enough flour to make a stiff batter. Let this -rise until it is twice the size, then shape in a round loaf and bake. -Brush over the top with the yolk of an egg. - - -GAUFRES - -1/2 lb. flour, 1/4 lb. sugar, a little salt, 1/4 lb. butter, 2 whole -eggs, 1 yolk, 1 teaspoonful brandy, 1 teaspoonful warm water, 1/2 pint -milk. - -Mix all in basin to a liquid paste, beat well until creamy. - -Heat the waffle irons, butter them lightly, pour into the middle a -teaspoonful of the mixture; cook to a golden brown on both sides of the -cakes. When done, should be quite thin like an ice cream wafer. These -are delicious but it is necessary to have the proper irons. - - -PETS DE NONNE - -Proportions: 2-1/2 cups water, 3 oz. butter, 1-1/4 oz. sugar, a pinch -salt, grated rind 1 lemon, 1/2 lb. flour, 4 whole eggs. Boil together -the water, butter, sugar, and salt for two minutes. - -When the liquid is boiling remove the stewpan from fire and add the -flour all at once, then the lemon peel. When half cool add the eggs -one by one. - -Drop by spoonfuls in hot frying fat, which must not be too hot. When a -golden brown remove from fire, drain, and roll in fine sugar. - - -BRIOCHE DE LA LUNE - -Dissolve 2 yeast cakes in 1 cup of warm water; mix this into 1/4 lb. -of flour, a pinch of salt, 1 even tablespoon of sugar and 2 pounded -cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and -place the dough in it and put in a very warm place to rise. Then work -soft 3/4 of a lb. of butter and mix into it 8 eggs and 3/4 of a lb. of -flour by degrees so that a smooth paste is obtained; when the paste is -smooth and shining add to it the yeast, butter, and 1 dessert-spoonful -of cream. - -Leave in gentle temperature 4 or 5 hours or until the dough has risen -to twice its size. - -Roll out on a board 1/4 of an inch thick, spread thinly with softened -butter, then turn the edges over to the center to make 3 layers. Roll -out 1/2 an inch thick. Cut into small squares. With a wet finger make a -hole in the center of each; into this hole put a piece of the dough in -the shape of a little pear; brush the top lightly with the yolk of egg. -Let it rise again and then bake in a moderate oven about 20 minutes. - - -VICTORIA SCONES - -(English) - -Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of -sugar, 1/2 teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, 1/3 -cup of cream. - -Mix and sift together flour, baking powder, sugar, and salt. Rub in -butter, add beaten eggs and cream. Roll out on floured board 3/4 in. -thick, cut out with a small biscuit cutter, and brush over with white -of egg. Bake in a hot oven 15 minutes. - - -NUT BREAD - -(New England) - -Mix 3 cups of flour with 4 teaspoonsful of baking powder and 1 -teaspoonful of salt. - -In another bowl beat together 1/2 cup of sugar, 1 egg, 1 cup of milk, -and 1 cup of English walnuts broken in pieces. Add the dry ingredients -to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40 -minutes. - - -BRAN MUFFINS - -(New England) - -Mix 2 cups of bran, 1 cup of flour, 1 cup of milk, 1/2 cup molasses, 1 -teaspoon of soda, and a pinch of salt. - -Bake 20 minutes. - -To this may be added some chopped nuts and raisins. - - -SCOTCH SCONES - -Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in 1 -tablespoon of butter, add 1 cup of currants or raisins, 1 beaten egg, -and enough milk to make a paste to roll out. Cut into squares or rounds -and bake in a quick oven. - - -BLINNI - -(Russian) - -Mix together 2-1/2 cups of tepid milk, 4 cups of flour with 1/2 a -yeast cake and put in a warm place to rise 6 or 8 hours. One hour -before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry -like ordinary pan cakes. Serve very hot one on top of the other, well -buttered. - -Blinni are spread with soured cream, and smoked salmon or caviare is -usually served with them. - - -BAKED HOMINY - -(New England) - -A good way to prepare any cereal for children. Put a pint of milk with -2 teaspoons of sugar and one of salt in a saucepan on the fire--when at -the boiling point add 6 oz. of hominy; let it cook about ten minutes. - -Remove the saucepan from the fire, add a tablespoonful of butter and -three eggs. Pour this into a baking pan and bake about 20 minutes. - -Baked hominy may be served with meats or fish. - - -MARRONS GLACES - -Put the chestnuts on the fire in cold water, boil 5 minutes, take them -out, and while hot strip them of their outer and inner skins. Put them -in a big saucepan containing a syrup of the proportion of 1/2 lb. of -sugar to 1 quart water and 1 teaspoonful of butter, when they come to -the boiling point remove to the back of the stove. Use a large quantity -of the syrup to the quantity of chestnuts. This syrup should diminish -very slowly. When it has become very thick take out the chestnuts -and drain them, add a little vanilla to the syrup. Now pour boiling -water over the chestnuts to remove the syrup which covers them. Dry -them well. Beat the thick syrup until it is opaque, then roll the dry -chestnuts in it; remove with a skimmer and let them dry on a sieve. - -Prunes may be treated in the same way. - - -SMALL CUCUMBER PICKLES - -Put 1 pint of salt on 1/2 of a bushel of small green cucumbers, cover -them with boiling water, and let them stand over night. Drain off -the water and put them on the stove, a gallon at a time, in cold -vinegar, to which add a lump of alum the size of a small hickory nut. -Let them come to a boil, then take out and place in a stone jar. Have -on the stove a gallon of the best cider vinegar, to which add about 2 -lbs. of brown sugar, let come to a good boil. Take out the seeds of -4 red peppers and 2 green peppers, cut them in rings, cut in pieces -1 horse-radish root, pour boiling water over them, and let stand 15 -minutes; drain off, add 1/2 cup of white mustard seed, a few whole -cloves, and some cinnamon sticks. Then put all of this mixture on the -pickles, cover them with boiling vinegar, and put away. Two or three -cloves of garlic put in the jar are an addition. - - -PRESERVED STRAWBERRIES - -(French) - -These berries will remain whole. Prepare a basin of lime water. When -the lime water is cool put in the strawberries and let them stand 1/4 -of an hour, then rinse them an instant in fresh water, drain them, -taking care not to bruise the fruit. Take an equal amount of sugar to -the amount of berries. To each pound of sugar, add 1 cup of water, boil -until a very thick syrup, then add the berries. Cook 5 minutes, pour -into sterilized jars and seal. - - -RHUBARB JELLY - -(English) - -Rhubarb, sugar, and 1 teaspoonful powdered alum. - -Wash and cut the rhubarb in small pieces; wash again, and boil it over -a slow fire with a breakfastcupful of water till well cooked and all -the juice extracted; let it drip all night through a jelly bag; to each -good 1/2 pint of juice add 1 lb. of sugar, and add the alum to the -whole; stir till it comes to the boil, and let it boil for 10 minutes; -pour into pots. - - -TOMATO SOUP FOR CANNING - -(New England) - -Put in a preserving kettle 1/2 bushel of ripe tomatoes, 2 bunches of -celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green -peppers, 20 onions, 1 clove of garlic, 12 whole cloves, 1/2 stick of -cinnamon, 30 bay leaves, 1 teaspoonful of whole black pepper; boil this -4 hours, strain through a sieve, and add 1-1/2 cups of flour, one cup -of sugar, 1 lb. of butter, and 5 tablespoonsful of salt. Cook 1/2 hour -longer and seal in sterilized jars. - -This is a good soup and will keep all winter. - - -BUDO CUP - -To 1 pint bottle of dry ginger ale, add 1 pint bottle of grape juice, -juice of 1 orange, 1 lemon, 2 tablespoonsful of Jamaica rum, and 1 -bottle of effervescent water. - - - - - * * * * * - - - - -Transcriber's note: - -Varied hyphenation was retained. - -This text uses the spelling of Curacoa in place of the more usual -Curacao. - -Page 16, "excelent" changed to "excellent" (make an excellent) - -Page 71, "Bechamel" changed to "Bechamel" (layer of Bechamel) - - - -***END OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY*** - - -******* This file should be named 44947.txt or 44947.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/4/4/9/4/44947 - - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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