|
A SELECTION OF OLD WORLD RECIPES FOR JANUARY
An old-fashioned recipe for every day in the year
JANUARY.
1. - Austrian Goulasch.
Boil 2 calves' heads in salted water until tender; then cut the meat from
the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice
pieces; stir in 1 tablespoonful of flour and the sauce in which the meat
was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica
and salt to taste; let all cook together fifteen minutes then serve very
hot.
2. - East India Fish.
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of
milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1
teaspoonful of paprica and salt to taste. Let cook a few minutes, then
stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.
3. - English Gems.
Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1
teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of
molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg,
allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with
1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped
citron. Mix well and fill buttered gem pans 1/2 full and bake until done.
Then cover with chocolate icing.
4. - Turkish Pudding.
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2
ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of
vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well
together and turn into a mold and stand on ice until cold. Sprinkle with
chopped nuts. Serve with whipped cream.
5. - Chinese Chicken.
Cut a fat chicken into pieces at the joints; season with all kinds of
condiments; then put in a deep saucepan. Add some chopped ham, a few
sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover
with hot water and let stew slowly until tender. Add some Chinese sauce
and parsley. Serve with shredded pineapple.
6. - Scotch Scones.
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda
mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a
well-floured baking-board and roll 1 inch thick. Cut with a round
cake-cutter and bake on a hot greased griddle until brown on both sides.
Serve hot with butter.
7. - Egyptian Meat Balls.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of
curry-powder; add 2 stalks of chopped celery, 1 small onion and some
chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and
make into small balls. Let cook in hot butter until tender. Serve on a
border of boiled rice and pour over all a highly seasoned tomato-sauce.
8. - Austrian Potato Dumplings.
Peel 5 potatoes and boil whole in salted water until tender. Drain, let
get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add
salt to taste. Mix well; add flour enough to form into dumplings and fry
in deep hot lard until brown. Serve hot with cooked fruit.
9. - Belgian Rice Dessert.
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir
in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove
from the fire. Add 1 teaspoonful of vanilla; then form into cylinders.
Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle
with pulverized sugar and put some red currant jelly on top and serve.
10. - Bavarian Pear Pudding.
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet;
add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of
a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour;
mix well, and form into a large ball. Then peel 1 quart of pears. Cut in
half, and lay in a large saucepan a layer of pears; sprinkle with sugar,
cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of
pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water
and boil half an hour; then bake three hours and serve hot.
11. - French Pineapple Bisque.
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of
cream; stir well until very light. Then add 1 small can of shredded
pineapple and crush a few macaroons. Mix well with a small glass of
brandy. Let freeze and serve in small glasses.
12. - Russian Pancakes.
Make a pancake batter and fry in thin cakes. Then spread them with a
layer of anchovies, butter and a layer of caviare. Sprinkle with minced
shallots, cayenne pepper and lemon-juice. Roll up and serve hot as
possible.
13. - Egyptian Cabbage.
Parboil a cabbage in salted water; drain and stuff with chopped cooked
mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped
fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking-dish; sprinkle with bits of butter; add the juice of a
lemon, and let bake in a moderate oven until done. Baste often with
butter and serve hot.
14. - Madras Baked Fish.
Season a fish with salt, pepper, some grated green ginger and
curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green
peppers and 1 sprig of parsley. Pour over some water and hot melted
butter; sprinkle with flour and bake until done. Garnish with sliced
lemon and parsley.
15. - Norwegian Salad.
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
shallots and gherkins; sprinkle with finely minced tarragon and chervil,
salt and pepper. Cover with a plain salad dressing.
16. - Dutch Eggs.
Heat some butter in a pan; then break in as many eggs as needed and fry
them; add some sliced onions. Remove the eggs to a platter; arrange the
onions on the eggs; sprinkle with salt and red pepper and pour over some
lemon-juice. Serve as hot as possible on toast.
17. - Bavarian Wine Soup.
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.
18. - English Stuffed Goose.
Season a fat goose with salt and pepper, and rub well with vinegar. Then
core small apples and fill the goose with the whole apples. Put in the
baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump
of butter and bake until done. Baste often with the sauce in the pan.
Serve the goose with the whole apples.
19. - Vienna Peach Torte.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and
remove the stones from the peaches and cut into quarters. Lay closely on
the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in
the oven a few minutes.
20. - Egyptian Meat-Pie.
Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf's
liver chopped, and 1/2 pound of fresh pork chopped fine. Season highly
and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2
can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish
with the mixture and cover with the dough. Let bake until done and serve
hot.
21. - Russian Boiled Fish.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup
of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
tablespoonful of butter and let cook until tender. Remove the fish to a
platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of
ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then
thicken with the yolks of 2 beaten eggs and pour over the fish. Serve
cold. Garnish with lemon-slices and olives.
22. - Spanish Cake.
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of
8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
baking-powder and stir together with 1 cup of milk. Add the whites of
eggs, beaten to a stiff froth with a pinch of salt. Flavor with
rose-water. Bake in a moderate oven until done.
23. - Vienna Stewed Carrots.
Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2 cup of the water in which the carrots were cooked, 2
tablespoonfuls of vinegar and a little sugar. Let all boil; then add the
carrots and 1 cup of cooked peas, some chopped parsley and a pinch of
pepper. Simmer ten minutes and serve hot.
24. - Russian Fish-Roll.
Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine. Then
make a rich pie-paste and roll out very thin. Fill with the mixture and
make into a roll. Sprinkle with bits of butter and let bake until brown.
Serve hot with wine-sauce.
25. - India Curried Eggs.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1
chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of
milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a
dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs.
Let all get very hot. Serve with croutons; garnish with fried parsley.
26. - Codfish a la Lyonnaise.
Cut cold boiled codfish in pieces; then boil 8 small onions until soft;
heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold
sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper.
Cover and simmer ten minutes and serve hot.
27. - Jewish Crebchen Soup.
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add
enough flour to make a stiff dough. Work it well with flour and roll out
as thin as possible; fold it double and cut into square pieces and fill
with minced cooked chicken or veal. Sprinkle with chopped parsley and
bits of butter; fold in the edges. Have ready some soup stock; when
boiling, add the crebchen and let boil until done. Serve with the soup.
28. - French Veal Soufflé.
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until
smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal,
some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2
eggs. Remove from the fire; let cool. Beat the whites to a stiff froth;
add to the meat. Put in a buttered baking-dish and bake twenty minutes.
Serve at once.
29. - Belgian Potato Salad.
Slice cold boiled potatoes very thin and mix with chopped celery and
onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled
eggs with 1 tablespoonful of olive-oil. Add to the salad with 2
tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.
30. - Polish Stewed Tongue.
Cook a fresh tongue until tender; skin and slice thin. Put a large
spoonful of butter in a saucepan; add a chopped onion; let brown. Then
stir in 1 tablespoonful of flour; add 2 cups of the water in which the
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.
31. - Rissotto (ITALIAN).
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan
cheese and cover the rice with cheese. Let steam in the oven a few
minutes; then pour over some highly seasoned tomato-sauce, and serve hot
with fried veal chops.
Next
|
|
|
