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A SELECTION OF OLD WORLD RECIPES FOR JUNE
An old-fashioned recipe for every day in the year
JUNE.
1. - Italian Stuffed Tomatoes.
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in
butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped
parsley, salt and pepper. Remove from the fire; add a beaten egg and mix
with bread-crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle
with buttered bread-crumbs and bake until done. Serve on a platter with
poached eggs. Garnish with croutons.
2. - English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with
some watercress, shredded celery and a few leaves of mint. Put in a salad
bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a
salad-dressing. Garnish with slices of hard-boiled eggs and pickled
beet-root.
3. - Scotch Stuffed Eggs.
Boil eggs until hard; remove the shells. Cut out the centres lengthwise;
then chop cooked chicken to a fine mince; add the yolk of a raw egg and
mix with cream. Season to taste with salt and pepper. Fill the eggs and
dip them in beaten eggs and fine bread-crumbs and fry a light brown.
Serve hot with cream sauce. Garnish with parsley.
4. - Oriental Vegetable Curry.
Peel and fry some small onions. Add 2 stalks of celery, cut into inch
pieces; sprinkle with salt, pepper and curry-powder; add a few truffles
and pour over all 1 cup of stock. Let stew until tender. Then boil some
potatoes; mash smooth with butter and season with curry sauce. Place a
border of mashed potatoes on a platter and put the stew in the centre;
serve hot. Garnish with fried parsley.
5. - Chinese Noodle Soup.
Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion
sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 tomatoes
and Chinese chopped herbs. Let cook three hours and strain; then boil up;
add fine noodles and let cook ten minutes. Add chopped parsley and serve
at once.
6. - Hindu Eggs.
Slice some hard-boiled eggs and place in a well-buttered baking-dish.
Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and
curry-powder, a few bits of butter rolled in bread-crumbs and some grated
cheese. Let bake in a moderate oven until done.
7. - Portugal Veal Stew.
Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a
clove of garlic and a few capers. Let fry a few minutes. Stir in 1
tablespoonful of flour until brown; add 1/2 cup of stock; season with
salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white
wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in
the sauce and serve very hot.
8. - Italian Coffee Cream.
Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double
boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch of
salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until
it thickens. Remove from the fire; add the whites beaten to a froth and a
teaspoonful of vanilla. Pack in a mold and freeze until hard and serve
with whipped cream.
9. - Scotch Rarebit.
Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh
butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of prepared
mustard, salt and pepper and a pinch of cayenne to taste. Mix well
together to a smooth paste. Have ready some buttered toast; place on a
dish, spread with the mixture and set in the oven until melted. Serve at
once.
10. - Irish Ham Omelet.
Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff
and mix with a tablespoonful of cream. Beat 2 ounces of butter in an
omelet pan; add the beaten eggs and shake the pan to spread evenly. Have
ready some finely minced ham. Spread on half of the omelet, fold and
serve at once on a hot dish.
11. - Jewish Stewed Tongue.
Boil a calf's tongue in salted water until tender; skin and slice thin.
Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1
tablespoonful of flour until brown; add 2 cups of the water in which the
tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf,
1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let all boil well;
then add the sliced tongue. Let simmer ten minutes. Serve hot or cold.
12. - French Prune Soufflé.
Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes
into small pieces. Mix with some chopped nuts and the yolks of 3 eggs
well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful
of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish
and bake in a moderate oven for ten minutes and serve.
13. - Italian Cooked Eggs.
Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
anchovies, some onion juice and 1 tablespoonful of finely chopped
parsley. Season with salt, white pepper and a little nutmeg, grated. Then
pour over all 1/2 pint of sour cream. Let boil up once and serve hot with
croutons.
14. - Spanish Broiled Steak.
Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides. Make
this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2
cup of stock and 1/2 cup of claret; let boil well. Season and thicken the
sauce with a little flour and some chopped parsley. Let boil up and serve
at once with the steak.
15. - Liver a la Bourgogne.
Season a calf's liver with salt and pepper; put a few slices of bacon in
a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few
minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle
with flour. Let simmer ten minutes. Serve hot with potatoes.
16. - Messina Macaroni.
Boil some macaroni in salted water until tender. Then fry 1 onion and 2
cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt
and pepper to taste. Then add the macaroni, and let fry altogether. Serve
hot with baked chicken.
17. - Dutch Prune Pudding.
Boil prunes until very soft; remove the stones. Mash well; add the yolks
of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1
teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the
eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a
moderate oven until done. Serve cold.
18. - Irish Beef Stew.
Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1
onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1
cup of tomatoes; season with salt and pepper. Let all cook until done.
Serve hot.
19. - English Creamed Asparagus.
Cut tough ends from the asparagus; scrape and boil in salted water until
tender. Make a cream sauce. When done, stir in the yolk of an egg; season
with a little white pepper. The sauce must be rather thick and poured hot
over the asparagus. Serve with veal chops.
20. - French Float.
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat the
whites with pulverized sugar and flavor to taste. Pour the custard over
the cake and place the stiffly beaten whites on top. Put on the ice and
serve very cold.
21. - Russian Pot Roast.
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a
saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2
cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup
of hot water and let cook slowly until tender; then add 1/2 can of
chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve hot
on a border of mashed potatoes.
22. - Spanish Salad.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1
Spanish onion and 1 head of chicory chopped fine. Mix in a salad bowl
with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
Garnish with sliced beets and bananas.
23. - Scotch Baked Potatoes.
Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1
tablespoonful of butter. Put the potatoes into a shallow baking-dish,
sprinkle well with salt and pepper. Add enough milk to cover the
potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over all
and let bake until done.
24. - German Apple Cake.
Make a biscuit dough; roll out very thin and put on a well-buttered
cake-pan. Have ready some apples. Cut in quarters; lay closely on the
cake; sprinkle thick with brown sugar; add some cinnamon and a handful of
currants. Pour some fresh melted butter over the cake; set in the oven to
bake until done. Serve with coffee.
25. - English Ham Sandwiches.
Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard-boiled
eggs; add some made mustard and fresh butter and a dash of pepper. Mix
all well and spread between the slices of bread. Serve on a folded napkin
and garnish with sprigs of parsley.
26. - Swiss Peach Custard.
Line a well-buttered pudding-dish with slices of sponge-cake and cover
with peach compote. Make an egg custard and cover with the custard; set
in the oven to bake. Beat the whites of 2 eggs with a little lemon-juice
and pulverized sugar spread on the top and let brown. Serve cold.
27. - French Veal Hash.
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1
onion and 2 cloves of garlic chopped; add the meat; stir well and let all
fry a few minutes. Add 1 cup of boiling water and let cook slowly with
some parsley and thyme, salt, pepper, until tender. Add a tablespoonful
of vinegar. Let boil up; remove from the fire and stir in the yolks of 2
eggs well beaten. Serve hot with toast.
28. - Vienna Potato Salad.
Slice boiled potatoes thin; chop some onion very fine; slice 2
hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat
some vinegar. Add a teaspoonful of made mustard and stir with the beaten
yolk of an egg. Mix all together with 1 tablespoonful of hot butter and
chopped parsley. Serve with cold meats.
29. - French Baked Omelet.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1
teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of milk.
Beat up well; add the whites beaten stiff; put into a well-buttered
baking-dish and let bake in a hot oven. Serve at once.
30. - Italian Batter Cakes.
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1
tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2 cup
of flour and the beaten whites of the eggs. Fry until light brown. Serve
with cooked fruit.
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