Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga
grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of
whipped cream. Then place in the freezer to harden and serve.
2. - English Chicken Salad.
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of
cooked chestnuts chopped and 2 green peppers cut fine. Season with salt
and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a
mayonnaise dressing. Serve cold.
3. - Turkish Stewed Lamb.
Season a quarter of a young lamb and cut into pieces. Lay in a large
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
slowly until tender. Then fry thin slices of egg-plant and add to the
stew. Serve hot.
4. - Irish Apple Pudding.
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with
brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of
cinnamon and cloves. Then cover with a rich pie-paste and let bake until
done.
5. - Indian Rice.
Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and
season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in
1 cup of the stock; then let all cook slowly until the broth is entirely
absorbed by the rice. Serve very hot.
6. - Hungarian Chicken Soup.
Boil a large chicken in 3 quarts of water; season with salt, sage and
pepper; add 1 onion chopped and cook until tender. Remove the chicken and
chop it fine; then add to the soup with the yolks of 3 well-beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.
7. - Yorkshire Pudding.
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of
flour. Stir until smooth. Then pour into a well-greased pan and bake
until done. Serve with English roast-beef, and pour over the gravy.
8. - Portugal Salad.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover with
some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive-oil and serve.
9. - English Chocolate Pudding.
Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and serve at
once.
10. - Spanish Canapes.
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish
with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney;
moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this mixture
over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan
cheese. Let bake for five minutes and serve.
11. - French Strawberry Pudding.
Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
with vanilla; pour over the strawberries; put in the oven to bake. Beat
the whites to a stiff froth with some pulverized sugar; put on top of the
pudding and let brown. Serve cold.
12. - Veal Croquettes a la Reine.
Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season
with salt, pepper and lemon-juice. Add a sprig of parsley and a little
onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with
nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and
fry in deep hot lard. Serve hot with a cream sauce.
13. - German Cheese Pie.
Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese with
1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of salt and
a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon
and bake until light brown. Serve hot or cold.
14. - Italian Veal Patés.
Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic;
season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice
and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small pate
shells; rub with butter and beaten egg. Place a paper over the top and
let bake in a moderate oven. Serve with tomato-sauce.
15. - Hungarian Noodle Pudding.
Boil finely cut noodles in salted water drain and mix with the yolks of 5
eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to
taste. Add the beaten whites. Line the pudding-dish with a rich
pie-paste. Fill with the noodles and pour over some melted butter. Bake
until brown. Serve hot with lemon sauce.
16. - Polish Stewed Chicken.
Clean a fat hen and cut into pieces at the joints; season and let stew
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces. When
nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2
cup of wine. Let cook until tender and serve on a platter with cooked
rice.
17. - Madras Curried Apples.
Peel and core 4 sour apples and cut into rings; then sprinkle with
curry-powder and let fry until tender. Add a few thinly cut shallots.
Cover and let simmer until done. Serve on a platter with boiled rice and
pour over a curry sauce.
18. - Irish Batter Cakes.
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted
butter, 1 small cup of milk and sifted flour enough to make a smooth
batter. Beat well. Add the whites of eggs, beaten stiff and let fry a
golden color; then spread with jam and serve hot.
19. - Spanish Baked Eggs.
Poach eggs as soft as possible. Butter a baking-dish; add a layer of
bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle
with salt, pepper, grated cheese and chopped parsley. Cover with
bread-crumbs and pour over some cream sauce. Let bake in a hot oven until
brown on top. Serve with toast.
20. - Scotch Stewed Onions.
Boil 1 dozen small onions and 4 leeks in salted water until tender;
drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of flour
until smooth but not brown; then add 1/2 pint of rich milk; season highly
with pepper, and salt to taste. Add the onions; let boil up and serve.
21. - German Baked Cabbage.
Take a large cabbage; remove the outer leaves and the inside, leaving a
frame. Chop all the cabbage from the inside and fry in hot grease with 1
sliced onion. Remove from the fire. Mix well with bread-crumbs and 1/2
cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the
cabbage; put on the outside leaves; cover the top with leaves. Put in a
baking-pan; sprinkle with bits of butter and pour in 1/2 cup of water.
Let bake until brown. Serve hot.
22. - Dutch Veal Stew.
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
slices of bacon in a stew-pan; when hot, add the veal. Cover and let
brown a few minutes; then add 2 carrots and 1 onion sliced thin, some
thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly
until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped
parsley; season to taste and serve with baked potatoes.
23. - French Baked Apple Dumplings.
Peel and core apples; sprinkle well with sugar. Then mix some cold boiled
rice with 1 egg, a pinch of salt, sugar and cinnamon, flour enough to
make a dough. Cover the apples with the dough; put in a well-buttered
baking-dish with 2 tablespoonfuls of butter and bake to a delicate brown.
Serve with whipped cream.
24. - Bavarian Fried Brains.
Clean and boil the brains in salted water; add 1 onion sliced; let cook
ten minutes. Remove the brains and mash up well with 1 tablespoonful of
butter, some bread-crumbs and parsley chopped, salt and pepper to taste;
add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful
until brown. Serve with tomato-sauce.
25. - Polish Bread Pudding.
Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup
of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, 1/2 cup
of currants, the juice of 1/2 lemon. Mix well and bake until brown; then
beat the whites to a stiff froth with 3 tablespoonfuls of pulverized
sugar. Spread the pudding with jelly and cover with the beaten whites;
set in the oven to brown.
26. - Vienna Cherry Cake.
Make a rich biscuit dough; roll out; then put on a well-buttered
baking-tin. Stone black cherries. Sprinkle the dough with flour and cover
with the cherries. Sprinkle with sugar and let bake until done. Then
cover with a sweetened egg custard and bake until brown. Serve cold.
27. - Belgian Poached Eggs.
Cut thin round slices of bread and toast them. Spread with chopped
anchovies and chopped ham. Cover the top with whipped whites of eggs and
place a raw yoke on each slice of bread. Set in the oven to bake long
enough to heat the egg, and serve at once.
28. - Bavarian Apple Pie.
Line a deep pie-dish with rich pie-paste. Let bake and fill with chopped
apples, raisins and chopped nuts, sugar and a pinch of cinnamon and
nutmeg. Then cover with cake-crumbs and let bake until done. Beat 3
whites of eggs with pulverized sugar; flavor with lemon and spread over
the pudding. Set in the oven a few minutes to brown on top.
29. - Russian Fried Sweetbreads.
Clean and season the sweetbreads with salt and pepper and sprinkle with
lemon-juice and chopped parsley. Roll in fine bread-crumbs and fry in hot
lard. Fry some eggs and put on a platter with the sweetbreads and serve
with tomato-sauce.
30. - Polish Apple Dumpling.
Peel and core the apples and fill the space with currants. Sprinkle with
sugar, cinnamon and grated lemon peel, and cover each apple with a rich
pie-paste. Lay on a well-buttered pie-dish and let bake until done. Serve
with wine sauce.
31. - Swiss Potato Dumpling.
Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and
2 tablespoonfuls of butter and 3 eggs. Make into a soft dough; roll out
and then spread with fried bread-crumbs. Make into round dumplings and
let boil twenty minutes. Serve hot with melted butter poured over.
