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twg_000000039700 | cheese, and let bake in the oven to a delicate brown. Serve hot. .--Jewish Stewed Shad. Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with sliced onion, bay-leaf, a few cloves, sprigs of parsley and / cup of vinegar. When done, remove the fish to a platter; add / cup | 60 | gutenberg |
twg_000000039701 | of raisins, tablespoonful of butter, / cup of pounded almonds, glass of wine, tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold. .--Bombay Spinach. Boil the spinach in salted water until tender; drain and chop fine. Fry chopped onion in | 60 | gutenberg |
twg_000000039702 | tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons. .--Spanish Fricasseed Shrimps. Heat tablespoonfuls of butter; add onion chopped and cups of tomatoes. Let fry; then stir in tablespoonful of flour; add / cup of water; let boil; add | 60 | gutenberg |
twg_000000039703 | quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the sauce. Serve very hot. .--Irish Baked Potatoes. Peel and boil potatoes in salted water until tender; drain and mash with a lump of | 60 | gutenberg |
twg_000000039704 | butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish. .--Russian Stewed Chicken. Cut a fat chicken into pieces at the joints and let stew, | 60 | gutenberg |
twg_000000039705 | well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and cup of French peas. Let all cook until tender; then serve hot on a large platter. .--Dutch Baked Mackerel. Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then | 60 | gutenberg |
twg_000000039706 | bake until brown on top and serve hot with stewed potatoes. .--Polish Roast Mutton. Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with sliced onion, celery roots, cloves of garlic and carrots cut fine, bay-leaf, a sprig of thyme and a few peppercorns. Pour over cup of vinegar and cup of | 60 | gutenberg |
twg_000000039707 | hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast. .--Italian Sugar Cakes. Beat -/ pounds of sugar and / pound of butter to a cream; | 60 | gutenberg |
twg_000000039708 | add yolks of eggs, a pinch of salt and nutmeg. Stir in / pound of flour, ounces of currants, ounces of chopped almonds, tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing. .--Oriental Stewed Prawns. Clean and pick dozen prawns. Heat | 60 | gutenberg |
twg_000000039709 | some dripping in a large saucepan; add the prawns, chopped onion, salt, pepper and teaspoonful of curry-powder. Add pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley. .--Swiss Steak. Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot | 60 | gutenberg |
twg_000000039710 | lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes. .--Berlin Herring Salad. Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, | 60 | gutenberg |
twg_000000039711 | olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, teaspoonful of sugar mixed with / cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon. .--German Lentil Soup. To gallon of soup stock, add quart | 60 | gutenberg |
twg_000000039712 | of lentils. Let boil until lentils are soft, with sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. .--French Spiced Venison. Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; | 60 | gutenberg |
twg_000000039713 | add onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly. .--Spanish Mushrooms. Drain can of mushrooms and heat tablespoonfuls of butter. | 60 | gutenberg |
twg_000000039714 | Add shallots and clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast. .--Vienna Noodle Pudding. Boil some fine noodles in salted water for ten minutes; | 60 | gutenberg |
twg_000000039715 | let drain. Beat the yolks of eggs with cup of pulverized sugar and mix with the noodles. Add / cup of raisins, / cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. .--Dutch Sweet Potato Puff. Peel | 60 | gutenberg |
twg_000000039716 | and boil sweet potatoes in salted water until tender; then mash well with beaten yolks of eggs, cup of milk, tablespoonfuls of butter, tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking-dish and bake. Serve hot. .--Spaghetti | 60 | gutenberg |
twg_000000039717 | (ITALIAN). Boil / pound of spaghetti until tender. Drain. Heat tablespoonful of butter, stir in / pound of grated cheese, salt and pepper. Then add cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot. .--Russian Beet Soup. Boil medium-sized beets until tender; | 60 | gutenberg |
twg_000000039718 | then chop and add to a highly seasoned chicken broth. Add the juice of lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. .--Boulettes. Chop and mince pound of round steak, onion and sprigs of parsley. | 60 | gutenberg |
twg_000000039719 | Add tablespoonful of lemon-juice, tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. .--Baden Stewed Lentils. Boil quart of lentils until tender; then heat tablespoonfuls of butter. Add chopped onion and stir | 60 | gutenberg |
twg_000000039720 | in tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread-crumbs fried in butter until brown. .--Duck aux Champignons. Clean and season a pair of wild ducks and cut into pieces at the | 60 | gutenberg |
twg_000000039721 | joints. Heat tablespoonfuls of butter in a saucepan; add the ducks, large onion chopped fine, cloves of garlic and herb bouquet chopped. Cover and brown a few minutes; add cup of water and stew until tender. Then add / can of mushrooms and glass of claret and let simmer until done. .--Hungarian Beef Stew. Cut beef into small pieces. Heat | 60 | gutenberg |
twg_000000039722 | some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add potatoes cut into dice pieces, onion sliced thin, cup of hot water, and / teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in / cup of milk. | 60 | gutenberg |
twg_000000039723 | Let cook a few minutes and serve hot. _MARCH._ .--Chicken Chop Suey (CHINESE). Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with / cup of stock. Add / cup of Chinese sauce; cover and | 60 | gutenberg |
twg_000000039724 | let simmer until tender. Thicken the sauce with flour; add tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice. .--Jewish Shallt. Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover | 60 | gutenberg |
twg_000000039725 | with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of / lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done. .--Russian Relish. Cut some | 60 | gutenberg |
twg_000000039726 | slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley. | 60 | gutenberg |
twg_000000039727 | .--Dutch Stuffed Potatoes. Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot. .--Fish a la Marseilles. Cut | 60 | gutenberg |
twg_000000039728 | two kinds of fish into slices; season with salt. Mince cloves of garlic, sprigs of parsley, sprigs of thyme and bay-leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry sliced onions in butter; add cup of tomatoes, the juice of a lemon and cups of water. Let boil up. Add the fish and | 60 | gutenberg |
twg_000000039729 | let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and tablespoonful of sugar. Boil up and pour over the fish. Serve with toast. .--Jewish Stewed Brains. Clean and stew the brains with / cup of vinegar, sliced onion, salt and pepper. Add a tablespoonful of brown sugar, / cup of | 60 | gutenberg |
twg_000000039730 | raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices. .--Austrian Apple Strudel. Mix pint of flour with / cup of water, ounces of butter, eggs and a pinch of salt to a | 60 | gutenberg |
twg_000000039731 | stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown. .--Vienna Nut Torte. Blanch / pound of almonds and pound in a mortar. Then beat eggs with / | 60 | gutenberg |
twg_000000039732 | cup of sugar. Add teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add lady fingers crumbled up fine. Beat all together with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce. .--Bavarian Cabbage Salad. Chop a cabbage with large onion and stalks of celery and peppers; season well with salt and sprinkle with pepper. | 60 | gutenberg |
twg_000000039733 | Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold. .--Russian Stewed Duck. Clean and cut the duck into pieces and season with salt and pepper; then cut / pound of bacon into dice | 60 | gutenberg |
twg_000000039734 | pieces and put in a large saucepan with onion and carrots. Cut fine herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with cup of stock until tender; then add cup of red wine. Thicken the sauce with flour, boil and serve hot. .--Russian Chicken Patties. Chop the white meat of cooked chicken | 60 | gutenberg |
twg_000000039735 | and turkey very fine and mix with chopped truffles and some chopped parsley. Season with the grated peel of / lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in | 60 | gutenberg |
twg_000000039736 | deep hot lard until a light brown. Drain and serve very hot with tomato-sauce. .--Japanese Salad. Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives. .--Polish Chops. Season veal chops with salt | 60 | gutenberg |
twg_000000039737 | and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with cup of beef broth. Baste often and serve very hot. .--Spanish Stewed Rabbit. Clean and parboil rabbits; then cut into pieces. Sprinkle with | 60 | gutenberg |
twg_000000039738 | flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, / teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice. .--Scotch | 60 | gutenberg |
twg_000000039739 | Baked Mutton. Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips. .--Belgian Stuffed Shad. Season and stuff the shad with | 60 | gutenberg |
twg_000000039740 | chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing. .--Italian Roast Beef. Cut several deep incisions in the upper round of beef | 60 | gutenberg |
twg_000000039741 | and press into them lardoons of salt pork. Stick cloves of sliced garlic and dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni. .--French Apple Souffl. Cook apples and sweeten to taste. Mash well with tablespoonful of butter. | 60 | gutenberg |
twg_000000039742 | Beat the yolks of eggs with tablespoonfuls of sugar, the juice and rind of / lemon; add the whites beaten to a stiff froth. Put in a buttered pudding-dish and bake in a moderate oven until done. .--German Sweet Pretzels. Mix / pound of flour with / pound of fresh butter; add / pound of sugar, egg and beaten yolk, | 60 | gutenberg |
twg_000000039743 | tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-buttered baking-tin and bake until a deep yellow. .--French Waffles. Sift cups of flour with -/ teaspoonfuls of baking-powder and / teaspoonful of salt. | 60 | gutenberg |
twg_000000039744 | Beat the yolks of eggs; add a tablespoonful of melted butter and cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top. .--Swedish Stewed Mutton. Season the | 60 | gutenberg |
twg_000000039745 | breast of mutton with salt, pepper, thyme and mace; let stew slowly with onion and cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips. .--Swedish Pie. Make a rich pie-dough; line a deep pie-dish with the | 60 | gutenberg |
twg_000000039746 | paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over / cup of melted butter and the juice of / lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot. .--Greek Stuffed Egg-Plant. | 60 | gutenberg |
twg_000000039747 | Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, green peppers, onion, and tomatoes. Then mix with a beaten egg, tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish with a little stock and bake. | 60 | gutenberg |
twg_000000039748 | .--Norwegian Fish Pudding. Remove the bones from a large cooked fish and chop to a fine mince. Mix with beaten eggs, tablespoonfuls of cream, tablespoonful of butter, season with salt, black pepper and / teaspoonful of paprica. Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which | 60 | gutenberg |
twg_000000039749 | the fish was cooked, add tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding. .--Japanese Eggs. Cook some rice in a rich chicken stock; place on a platter. Fry eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot | 60 | gutenberg |
twg_000000039750 | tomato-sauce over the base of the platter and serve. .--Jewish Stewed Brisket. Boil beef brisket until tender, and slice thin. Heat tablespoonfuls of butter; add chopped onion. Stir in tablespoonful of flour until brown. Add the water in which the meat was cooked, / cup of raisins, / cup of vinegar, tablespoonful of brown sugar and some cinnamon and carrot | 60 | gutenberg |
twg_000000039751 | sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. .--Hungarian Fruit Roll. Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up | 60 | gutenberg |
twg_000000039752 | the dough. Lay in a buttered baking-pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce. .--Dutch Stewed Fish. Cook a large fish with onion, stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add chopped pickles, the juice and rind of a lemon, | 60 | gutenberg |
twg_000000039753 | / cup of vinegar. Mash the yolks of boiled eggs with raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve. .--Belgian Lamb Chops. Season lamb chops; dredge with flour and fry until brown; keep hot. Fry chopped onion and small | 60 | gutenberg |
twg_000000039754 | carrot in two tablespoonfuls of butter. Add tablespoonful of flour; stir until light brown. Add / cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and bay-leaf minced fine. Boil well. Add glass of claret; then pour the sauce hot over the chops, and garnish with French peas. .--Austrian Apple Omelet. Peel, core | 60 | gutenberg |
twg_000000039755 | and slice some apples very thin. Heat large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce. .--Fish a la Normandie. Boil a | 60 | gutenberg |
twg_000000039756 | trout well seasoned; add sliced onion, carrot chopped, sprigs of parsley and bay-leaf, a few peppercorns and tablespoonful of butter. When done, beat the yolks of eggs with a little cream; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add / cup | 60 | gutenberg |
twg_000000039757 | of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot. _APRIL._ .--Italian Tongue. Boil a beef tongue until tender; skin and slice thin. Heat tablespoonfuls of butter. Add chopped onion and cloves of garlic minced fine. Stir in tablespoonful of flour until brown; add a little water, cup of tomato-sauce, / cup chopped mushrooms, | 60 | gutenberg |
twg_000000039758 | lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and / glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. .--German Prune Pudding. Cook pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak / loaf of bread in water; press out dry. Add eggs, / | 60 | gutenberg |
twg_000000039759 | teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful of baking-powder. Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Serve hot or cold. .--Swiss Pot Roast. Season a breast of veal with salt, pepper | 60 | gutenberg |
twg_000000039760 | and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. .--Mushrooms a la Bordelaise. Drain can of mushrooms; chop shallots very | 60 | gutenberg |
twg_000000039761 | fine and saut in tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and minced bay-leaf. Let cook ten minutes with / glass of sherry wine. Serve hot on slices of French toast. .--Turkish Soup. Season and fry some lamb chops; add green peppers sliced thin, onion chopped and an herb bouquet. Then cook / | 60 | gutenberg |
twg_000000039762 | cup of barley in quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. .--Scotch Omelet. Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on | 60 | gutenberg |
twg_000000039763 | a hot dish. .--Jewish Egg Bread. Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. .--Bombay Broiled Kidney. Clean sheep's kidneys and cut into thin | 60 | gutenberg |
twg_000000039764 | slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste. .--German Prune Kuchen. Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich | 60 | gutenberg |
twg_000000039765 | biscuit dough, roll out and place on a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold. .--French Roast with Carrots. Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; | 60 | gutenberg |
twg_000000039766 | then scrape carrots and cut thin; add sliced onions, cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot. .--Spanish Fried Chicken. Cut a fat hen into pieces at the joints and boil until tender; | 60 | gutenberg |
twg_000000039767 | season and fry with onion and green peppers chopped fine. Add cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice. .--Hungarian Bread Pudding. Chop / cup of suet. Mix with / loaf of stale bread that has been soaked and pressed dry. Add cup of chopped apples, cup of sugar, / cup | 60 | gutenberg |
twg_000000039768 | of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce. .--Swedish Baked Turnips. Peel small tender turnips; heat tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle | 60 | gutenberg |
twg_000000039769 | with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve. .--Belgian Baked Bananas. Skin fine bananas and lay them | 60 | gutenberg |
twg_000000039770 | whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of orange, / lemon and / glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve. .--Japanese Rice. Boil cup of rice; add chopped shallots, teaspoonful of soy and | 60 | gutenberg |
twg_000000039771 | salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon. .--Scotch Loaf Cake. Mix / pound of butter with / pound of sugar, / cup of chopped nuts and / cup of shredded citron; then work in pound of sifted flour with teaspoonfuls | 60 | gutenberg |
twg_000000039772 | of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done. .--English Meat Loaf. Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, | 60 | gutenberg |
twg_000000039773 | garnished with watercress. .--Jewish Purim Cakes. Beat cup of sugar with / cup of butter to a cream; add beaten eggs, a pinch of salt, / cup of milk and the grated peel of / lemon. Add enough sifted flour with teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch | 60 | gutenberg |
twg_000000039774 | thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top. .--Swiss Pie. Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter | 60 | gutenberg |
twg_000000039775 | until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold. .--French Apple Fritters. Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with tablespoonfuls of orange-flower water. | 60 | gutenberg |
twg_000000039776 | Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce. .--Jewish Purim Torte. Line a well-buttered baking-dish with a rich pie-paste. Then mix cup of fine poppy-seeds with the yolks of eggs and / cup of sugar, some chopped raisins and nuts and the juice of / lemon. Add | 60 | gutenberg |
twg_000000039777 | the whites beaten stiff; then fill with the mixture and let bake until done. .--English Boiled Pudding. Mix / pound of butter with / pound of powdered sugar to a cream. Add the yolks of eggs beaten, / cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in / pound of sifted flour and | 60 | gutenberg |
twg_000000039778 | / teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a buttered pudding-mold, and let boil until done. Serve with brandy sauce. .--German Stewed Brains. Clean the brains. Heat tablespoonful of drippings in a pan; add the brains, sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; | 60 | gutenberg |
twg_000000039779 | let boil up. Serve hot with spinach and sprinkle all with chopped hard-boiled eggs. .--Scotch Cream Muffins. Sift pint of flour with teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add pint of cream and tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. | 60 | gutenberg |
twg_000000039780 | Fill the muffin-rings / full and bake in a quick oven for twenty minutes. .--French Tart. Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take ounces of almonds and pound to a paste; add tablespoonfuls of pulverized sugar, tablespoonfuls of melted butter, / teaspoonful of cinnamon and the yolks of eggs well beaten with tablespoonful | 60 | gutenberg |
twg_000000039781 | of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glac. Mix ounce of granulated sugar with tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve. .--Polish Stewed Beans. Break string-beans into pieces and let boil in salted water until tender; then heat | 60 | gutenberg |
twg_000000039782 | tablespoonful of butter; stir in tablespoonful of flour until brown. Add the water in which the beans were cooked, / cup of vinegar, tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast. .--Vienna Milk Rolls. Sift -/ quarts of flour; add / | 60 | gutenberg |
twg_000000039783 | teaspoonful of salt; work in a large tablespoonful of butter; then stir in / cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered | 60 | gutenberg |
twg_000000039784 | baking-pan; let raise one hour; then bake in a hot oven twenty minutes. .--Scotch Potato Stew. Cut the potatoes into small dice pieces and fry in hot lard. Then fry onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to | 60 | gutenberg |
twg_000000039785 | the sauce. Let all get very hot and serve. .--Jewish Dumplings. Soak crackers in water; then press dry. Fry chopped onion in butter and pour over the crackers. Add eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with | 60 | gutenberg |
twg_000000039786 | melted butter poured over them, and garnish with parsley. .--Italian Soup. Chop some cabbage and let fry in tablespoonfuls of butter; add / cup of rice (dry) and clove of garlic chopped with / small onion. Let fry a few minutes; then add quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add / cup | 60 | gutenberg |
twg_000000039787 | of grated Parmesan cheese; let all cook until done. Serve with toasted croutons. _MAY._ .--Turkish Pure. Boil cup of lentils with bay-leaf, sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry chopped onion in tablespoonfuls of olive-oil; add the lentils and cup of cooked rice and tablespoonful of butter. | 60 | gutenberg |
twg_000000039788 | Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley. .--Jewish Kugel. Soak / loaf of bread in water; then press it dry. Heat / cup of butter and mix with the bread; add chopped apples, / cup of raisins, / cup of pounded almonds | 60 | gutenberg |
twg_000000039789 | and the grated peel of a lemon. Add the yolks of eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding-dish and pour over / cup of melted butter; let bake in a moderate oven until brown. Serve hot. .--English Muffins. Take quart of warm milk, / cup of yeast, teaspoonful of salt | 60 | gutenberg |
twg_000000039790 | and flour enough to make a stiff batter; let stand to raise until light. Then add / cup of melted butter, teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well-greased muffin-rings half full with the batter and bake in a quick oven until | 60 | gutenberg |
twg_000000039791 | done. Serve with butter. .--Spanish Roast Veal. Season a -pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, bay-leaf, sprigs of parsley and of thyme and sage. Add / teaspoonful each of cloves, allspice and mace. Pour in cup of hot water and the juice of a lemon and | 60 | gutenberg |
twg_000000039792 | dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve. .--Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry sliced onion in hot butter with ounces of rice, teaspoonful of | 60 | gutenberg |
twg_000000039793 | curry-powder and chopped apple; add to the chicken. Moisten with quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add pint of hot oysters and the juice of / lemon. Let all get very hot and serve on a platter with fried egg-plant. .--Irish Beef Rolls. Chop some fat beef | 60 | gutenberg |
twg_000000039794 | with onion and sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of / lemon, beaten egg and / cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with | 60 | gutenberg |
twg_000000039795 | the sauce. .--Norwegian Fruit Pudding. Boil pint of raspberries and pint of red currants in cups of water until soft; add cups of sugar, some cinnamon, cup of pounded almonds and tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with | 60 | gutenberg |
twg_000000039796 | whipped cream. .--Spanish Puffs. Put a large cupful of water in a saucepan; add ounces of butter, / teaspoonful of salt, tablespoonful of pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in the yolks of eggs, one at a time, and the beaten whites; then fry by the teaspoonful in | 60 | gutenberg |
twg_000000039797 | boiling lard until browned. Serve with a caramel sauce. .--Belgian Veal Scallop. Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peas. .--Parisian Chicken. Clean | 60 | gutenberg |
twg_000000039798 | and season spring chickens. Put them in a saucepan with tablespoonfuls of butter; cover and let simmer until brown. Add / can of mushrooms, chopped parsley, and glass of wine; let all cook until done. Put on a platter and pour over cup of hot cream. Serve, garnished with croutons. .--German Boiled Noodles. Make a stiff noodle-dough; roll out very | 60 | gutenberg |
twg_000000039799 | thin and cut into ribbons half an inch wide. Let them dry and boil in salted water; drain in a colander. Fry some sliced onions in butter until soft; add the noodles. Stir and serve hot with stewed chicken. .--Dutch Baked Fish. Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put | 60 | gutenberg |
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