id stringlengths 16 16 | text stringlengths 151 2.3k | word_count int64 30 60 | source stringclasses 1
value |
|---|---|---|---|
twg_000000039800 | in a baking-dish, flesh side up. Put flakes of butter on top; sprinkle with a little flour; moisten with cream. Bake in a hot oven until brown. Pour over a Hollandaise sauce and serve hot. .--Vienna Cheese Torte. Mix cup of cottage cheese with tablespoonful of cream, tablespoonful of flour, tablespoonful of butter, tablespoonfuls of sugar, the yolks of eggs, | 60 | gutenberg |
twg_000000039801 | and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line muffin-rings with a rich pastry-dough; fill with the cheese and bake in a moderate oven until brown. .--Hungarian Fried Noodles. Beat eggs with tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well. Then roll | 60 | gutenberg |
twg_000000039802 | out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown. Serve hot with stewed chicken. .--Belgian Roast Lamb. Season pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with small chopped onions, bay-leaf, sprigs of parsley and thyme; then pour over / cup of butter | 60 | gutenberg |
twg_000000039803 | and dredge with flour. Add a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas. .--Russian Salad. Chop / pound of cold roast veal with / pound of smoked salmon, sour pickles, sour apples, large onion, some beans and capers and hard-boiled eggs chopped fine. Add some | 60 | gutenberg |
twg_000000039804 | chopped nuts. Season and pour over a mayonnaise dressing. Garnish with sliced beets and olives; serve cold. .--French Rolls. Prepare the dough as for bread. Work in / pound of butter and / pound of sugar. Add beaten eggs; form into rolls; put in a well-buttered baking-pan; let them raise half an hour. Brush the tops with beaten egg and | 60 | gutenberg |
twg_000000039805 | let bake until done. .--German Herring Salad. Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into small pieces; add apples, pickles, hard-boiled eggs, onion, a few olives, all cut fine. Put into bowl; mash the milch with a little mustard, teaspoonful of sugar, pepper and salt. Add / | 60 | gutenberg |
twg_000000039806 | cupful of vinegar and mix all well together. Garnish with sliced lemon, and serve with boiled potatoes. .--Belgian Fried Calf's Feet. Clean and boil the calf's feet until tender; season with salt and pepper. Remove the large bones from the feet; beat eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread-crumbs and | 60 | gutenberg |
twg_000000039807 | fry in deep hot lard until brown. Serve hot with tomato-sauce. .--Italian Ice Cream. Whip quart of cream with cupfuls of sugar until stiff. Put in the freezer until half frozen; then add the juice and grated peel of lemons, tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze until hard and serve with cake. .--French Chocolate Biscuits. | 60 | gutenberg |
twg_000000039808 | Beat the yolks of eggs with ounces of powered sugar; add ounce of powdered French chocolate. Mix well with ounces of flour and the whites beaten stiff with a pinch of salt; add tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown. .--India Canapes. Cut slices of bread into delicate circles and toast in | 60 | gutenberg |
twg_000000039809 | butter; then take ounce of chutney and ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley. .--Chicken a la Tartare. Season and stew spring chickens with onion, some capers, parsley, bay-leaf and sprigs of thyme chopped fine | 60 | gutenberg |
twg_000000039810 | until tender. Remove the chickens; add tablespoonful of minced pickles, teaspoonful of made mustard, teaspoonful of tarragon and / cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice. .--Jewish Pudding. Soak matzoth crackers in water; press dry and mix with tablespoonful of butter, a pinch of salt, the yolks of eggs, a small | 60 | gutenberg |
twg_000000039811 | cup of sugar, some cinnamon, / cup of raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce. .--German Potato Pancakes. Peel large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, eggs and a large spoonful of flour. Beat well together and fry | 60 | gutenberg |
twg_000000039812 | in hot lard by the tablespoonful until light brown. Serve hot with a pot roast. .--English Roast Veal. Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices. .--Russian | 60 | gutenberg |
twg_000000039813 | Rice Pudding. Mix cold boiled rice with the juice and rind of a lemon, cup of sugar and / glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit. .--Scotch Pudding. Take quart of black cherries; remove the stones and mix with / pound of fine bread-crumbs, some chopped nuts, the | 60 | gutenberg |
twg_000000039814 | beaten yolks of eggs and / cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold. .--Italian Potato Balls. Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with tablespoonfuls of melted butter and egg; add a little flour, and form into | 60 | gutenberg |
twg_000000039815 | balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken. .--Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in | 60 | gutenberg |
twg_000000039816 | a tablespoonful of butter. Stir in tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of eggs, and let get very hot; pour over the chops. Serve with French peas. .--French Lemon Cookies. Beat the yolks | 60 | gutenberg |
twg_000000039817 | of eggs; add cup of butter and cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown. _JUNE._ .--Italian Stuffed Tomatoes. Cut tomatoes in halves; | 60 | gutenberg |
twg_000000039818 | take out some of the pulp. Fry large onion in butter, add the tomato pulp, a piece of beef-marrow, 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 | 60 | gutenberg |
twg_000000039819 | poached eggs. Garnish with croutons. .--English Salad. Pick, wash and drain 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. .--Scotch Stuffed Eggs. Boil | 60 | gutenberg |
twg_000000039820 | 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 | 60 | gutenberg |
twg_000000039821 | with parsley. .--Oriental Vegetable Curry. Peel and fry some small onions. Add stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 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 | 60 | gutenberg |
twg_000000039822 | a platter and put the stew in the centre; serve hot. Garnish with fried parsley. .--Chinese Noodle Soup. Boil a large hen in quarts of water. Add a few slices of ham, onion sliced, some sliced mushrooms, stalks of celery cut fine, tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up; add fine noodles and | 60 | gutenberg |
twg_000000039823 | let cook ten minutes. Add chopped parsley and serve at once. .--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. .--Portugal Veal Stew. Heat tablespoonfuls | 60 | gutenberg |
twg_000000039824 | of olive-oil in a stew-pan; add sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in tablespoonful of flour until brown; add / cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten | 60 | gutenberg |
twg_000000039825 | minutes in the sauce and serve very hot. .--Italian Coffee Cream. Mix -/ cups of strong coffee with / cup of rich milk in a double boiler; add / cup of sugar, tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of eggs beaten with / cup of sugar until it thickens. Remove from the fire; | 60 | gutenberg |
twg_000000039826 | 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. .--Scotch Rarebit. Cut / pound of cheese in very small pieces and add ounce of fresh butter, tablespoonfuls of fine bread-crumbs, teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. | 60 | gutenberg |
twg_000000039827 | 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. .--Irish Ham Omelet. Beat yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream. Beat ounces of butter in an | 60 | gutenberg |
twg_000000039828 | 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. .--Jewish Stewed Tongue. Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat tablespoonfuls of butter; add chopped onion; stir in | 60 | gutenberg |
twg_000000039829 | tablespoonful of flour until brown; add cups of the water in which the tongue was cooked, / cup of seeded raisins, a few cloves, bay-leaf, / cup of vinegar, and / teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten minutes. Serve hot or cold. .--French Prune Souffl. Cook / pound of prunes until | 60 | gutenberg |
twg_000000039830 | soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of eggs well beaten with tablespoonfuls of pulverized sugar. Add 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. .--Italian Cooked Eggs. Take hard-boiled | 60 | gutenberg |
twg_000000039831 | eggs and cut lengthwise. Put in a pan with anchovies, some onion juice and tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all / pint of sour cream. Let boil up once and serve hot with croutons. .--Spanish Broiled Steak. Season a porter-house steak with salt and pepper and rub | 60 | gutenberg |
twg_000000039832 | with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this sauce: Chop onion and brown in tablespoonful of butter; add / cup of stock and / 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 | 60 | gutenberg |
twg_000000039833 | once with the steak. .--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, onion, carrot, bay-leaves and sprigs of thyme minced fine; cover and let brown a few minutes. Then add glass of sherry wine, salt and pepper and sprinkle with | 60 | gutenberg |
twg_000000039834 | flour. Let simmer ten minutes. Serve hot with potatoes. .--Messina Macaroni. Boil some macaroni in salted water until tender. Then fry onion and cloves of garlic chopped in olive-oil. Add cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. .--Dutch Prune Pudding. Boil prunes until very soft; remove | 60 | gutenberg |
twg_000000039835 | the stones. Mash well; add the yolks of beaten eggs, tablespoonfuls of sugar, cup of bread-crumbs, teaspoonful of vanilla, / 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. .--Irish Beef Stew. Season a piece of fat beef; put in a stew-pan | 60 | gutenberg |
twg_000000039836 | with some hot water. Let cook slowly a half hour. Then add potatoes, cut in dice pieces, and onion, sliced. Let cook slowly until tender. Add / cup of corn and cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot. .--English Creamed Asparagus. Cut tough ends from the asparagus; scrape and boil in salted | 60 | gutenberg |
twg_000000039837 | 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. .--French Float. Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use yolks of eggs and flavor | 60 | gutenberg |
twg_000000039838 | 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. .--Russian Pot Roast. Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel small onions and slice | 60 | gutenberg |
twg_000000039839 | carrots and cloves of garlic. Add to the meat with herb bouquet. Cover with cup of hot water and let cook slowly until tender; then add / can of chopped mushrooms, glass of claret, salt and pepper to taste. Serve hot on a border of mashed potatoes. .--Spanish Salad. Take / pound of chopped chicken, / pound of almonds, red | 60 | gutenberg |
twg_000000039840 | pepper, Spanish onion and head of chicory chopped fine. Mix in a salad bowl with / teaspoonful of salt, teaspoonful of curry-powder, tablespoonfuls of tarragon vinegar, tablespoonfuls of olive-oil. Garnish with sliced beets and bananas. .--Scotch Baked Potatoes. Peel and slice raw potatoes very thin; then beat egg with tablespoonful of butter. Put the potatoes into a shallow baking-dish, sprinkle | 60 | gutenberg |
twg_000000039841 | well with salt and pepper. Add enough milk to cover the potatoes; add the beaten egg. Sprinkle / cup of grated cheese over all and let bake until done. .--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 | 60 | gutenberg |
twg_000000039842 | 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. .--English Ham Sandwiches. Cut thin slices of fresh bread. Chop ham with the yolks of hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix | 60 | gutenberg |
twg_000000039843 | all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley. .--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 eggs with a little lemon-juice | 60 | gutenberg |
twg_000000039844 | and pulverized sugar spread on the top and let brown. Serve cold. .--French Veal Hash. Cut veal round-steak into small pieces. Then fry some chopped bacon, onion and cloves of garlic chopped; add the meat; stir well and let all fry a few minutes. Add cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, | 60 | gutenberg |
twg_000000039845 | until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of eggs well beaten. Serve hot with toast. .--Vienna Potato Salad. Slice boiled potatoes thin; chop some onion very fine; slice hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard | 60 | gutenberg |
twg_000000039846 | and stir with the beaten yolk of an egg. Mix all together with tablespoonful of hot butter and chopped parsley. Serve with cold meats. .--French Baked Omelet. Beat yolks of eggs; add soda crackers crushed fine, salt, pepper, teaspoonful of grated onion, tablespoonful of butter and cup of milk. Beat up well; add the whites beaten stiff; put into a | 60 | gutenberg |
twg_000000039847 | well-buttered baking-dish and let bake in a hot oven. Serve at once. .--Italian Batter Cakes. Beat yolks of eggs with cup of milk, a Salt-spoonful of salt, tablespoonful of olive-oil and tablespoonful of sugar. Mix with / cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit. _JULY._ .--Portugal Iced Pudding. Mix | 60 | gutenberg |
twg_000000039848 | quart of vanilla ice-cream with gill of wine, / pound of Malaga grapes, ounces of candied orange peel, chopped fine, and pint of whipped cream. Then place in the freezer to harden and serve. .--English Chicken Salad. Mix cup of cold chicken cut fine with cup of chopped celery, cup of cooked chestnuts chopped and green peppers cut fine. Season | 60 | gutenberg |
twg_000000039849 | with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold. .--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 sliced onion, sliced green peppers and tomatoes, red pepper and sprigs of parsley. Let stew | 60 | gutenberg |
twg_000000039850 | slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot. .--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 / of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until | 60 | gutenberg |
twg_000000039851 | done. .--Indian Rice. Boil cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil / teaspoonful of saffron in cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot. .--Hungarian Chicken Soup. Boil a large chicken in quarts of | 60 | gutenberg |
twg_000000039852 | water; season with salt, sage and pepper; add onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once. .--Yorkshire Pudding. Beat eggs with a pinch of salt; add pint of milk and / | 60 | gutenberg |
twg_000000039853 | 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. .--Portugal Salad. Slice cucumbers, tomatoes, onion and two green peppers. Then sprinkle with chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup | 60 | gutenberg |
twg_000000039854 | of vinegar and / cup of olive-oil and serve. .--English Chocolate Pudding. Soak ounces of bread-crumbs in milk and press dry; add ounces of butter mixed with ounces of sugar and ounces of chocolate; add the yolks of eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick | 60 | gutenberg |
twg_000000039855 | oven and serve at once. .--Spanish Canapes. Prepare circular pieces of buttered toast. Then mix cup of chopped fish with sweet pickles minced fine, and tablespoonfuls of Madras chutney; moisten with tablespoonfuls of Hollandaise sauce. Spread this mixture over pieces of toast; sprinkle with tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve. .--French Strawberry Pudding. Dip | 60 | gutenberg |
twg_000000039856 | enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 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. .--Veal Croquettes a la Reine. | 60 | gutenberg |
twg_000000039857 | 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. .--German | 60 | gutenberg |
twg_000000039858 | Cheese Pie. Line a pie-plate with a rich pie-dough. Mix cup of cottage cheese with tablespoonful of butter, / cup of sugar, 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. .--Italian Veal Pats. Chop cooked veal with some onion, parsley, | 60 | gutenberg |
twg_000000039859 | thyme and clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 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. .--Hungarian Noodle Pudding. Boil finely cut noodles in salted | 60 | gutenberg |
twg_000000039860 | water drain and mix with the yolks of eggs, / 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. .--Polish Stewed Chicken. Clean a fat hen and cut into | 60 | gutenberg |
twg_000000039861 | pieces at the joints; season and let stew with sliced onions, carrots and potato, cut into dice pieces. When nearly done, add cup of sauerkraut, tablespoonfuls of sorrel and / cup of wine. Let cook until tender and serve on a platter with cooked rice. .--Madras Curried Apples. Peel and core sour apples and cut into rings; then sprinkle with | 60 | gutenberg |
twg_000000039862 | 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. .--Irish Batter Cakes. Beat the yolks of eggs; add a pinch of salt, tablespoonful of melted butter, small cup of milk and sifted flour enough to make a smooth | 60 | gutenberg |
twg_000000039863 | batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden color; then spread with jam and serve hot. .--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 | 60 | gutenberg |
twg_000000039864 | bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast. .--Scotch Stewed Onions. Boil dozen small onions and leeks in salted water until tender; drain. Heat tablespoonfuls of butter. Stir in tablespoonful of flour until smooth but not brown; then add / pint of rich milk; season highly with pepper, | 60 | gutenberg |
twg_000000039865 | and salt to taste. Add the onions; let boil up and serve. .--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 sliced onion. Remove from the fire. Mix well with bread-crumbs and / cup of chopped ham, eggs, salt, | 60 | gutenberg |
twg_000000039866 | 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 / cup of water. Let bake until brown. Serve hot. .--Dutch Veal Stew. Season pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan; | 60 | gutenberg |
twg_000000039867 | when hot, add the veal. Cover and let brown a few minutes; then add carrots and onion sliced thin, some thyme and mace; pour over cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with / cup of milk. Add chopped parsley; season to taste and serve with baked potatoes. .--French Baked Apple Dumplings. | 60 | gutenberg |
twg_000000039868 | Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 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 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream. .--Bavarian Fried Brains. Clean and boil | 60 | gutenberg |
twg_000000039869 | the brains in salted water; add onion sliced; let cook ten minutes. Remove the brains and mash up well with tablespoonful of butter, some bread-crumbs and parsley chopped, salt and pepper to taste; add eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce. .--Polish Bread Pudding. Soak pint of bread in a | 60 | gutenberg |
twg_000000039870 | quart of milk; add the yolks of eggs, cup of sugar, tablespoonfuls of melted butter, / cup of raisins, / cup of currants, the juice of / lemon. Mix well and bake until brown; then beat the whites to a stiff froth with tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in | 60 | gutenberg |
twg_000000039871 | the oven to brown. .--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. .--Belgian Poached Eggs. Cut thin round | 60 | gutenberg |
twg_000000039872 | 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. .--Bavarian Apple Pie. Line a deep pie-dish with rich pie-paste. Let bake and | 60 | gutenberg |
twg_000000039873 | 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 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. .--Russian Fried Sweetbreads. Clean and season the sweetbreads with | 60 | gutenberg |
twg_000000039874 | 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. .--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 | 60 | gutenberg |
twg_000000039875 | with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done. Serve with wine sauce. .--Swiss Potato Dumpling. Boil potatoes, then grate them. Mix with tablespoonfuls of flour and tablespoonfuls of butter and 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 | 60 | gutenberg |
twg_000000039876 | hot with melted butter poured over. _AUGUST._ .--German Pot Roast. Take a -pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add bay-leaves, a few peppercorns and cloves. Let stand over night. Heat tablespoonfuls of dripping in a saucepan; lay in the meat with sliced onions. Let stew slowly with one cup of | 60 | gutenberg |
twg_000000039877 | water and / cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes. .--Scotch Soup. Cut a sheep's liver into pieces and stew with the sheep's head in quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; | 60 | gutenberg |
twg_000000039878 | then strain. Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine. Cook all together and serve hot. .--Spanish Fried Potatoes. Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat eggs with salt and pepper; dip | 60 | gutenberg |
twg_000000039879 | each potato in beaten egg and roll in the bread-crumbs. Fry in deep hot lard until brown. Serve hot. .--French Frozen Milk Punch. Sweeten quart of milk with cupfuls of sugar; let come to a boil. Remove from the fire and grate in / nutmeg. When cool, freeze until half frozen; then stir in cupfuls of whipped cream and freeze | 60 | gutenberg |
twg_000000039880 | again. Add / cup of rum and cupful of French brandy. Let freeze until hard and serve. .--Bavarian Fruit Compote. Cook cups of water with cup of wine. Add cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over | 60 | gutenberg |
twg_000000039881 | the syrup. Serve cold. .--Vienna Rice Custard. Boil / cup of rice in quart of milk; add salt to taste; boil until very soft. Beat the yolks of eggs with tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish. Beat the whites with pulverized sugar to a stiff froth; spread on the | 60 | gutenberg |
twg_000000039882 | custard and let bake in the oven until done. Serve cold. .--French Fried Cucumbers. Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine bread-crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato-sauce and veal chops. .--German Cherry Soup. Boil quart of cherries | 60 | gutenberg |
twg_000000039883 | until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, bottle of red wine and bottles of water. Serve ice-cold with macaroons. .--Swiss Pancakes. Peel and grate raw potatoes; mix with ounce of butter, ounce of bread-crumbs, / pint of milk, large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with | 60 | gutenberg |
twg_000000039884 | salt and pepper and mix with tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot. .--English Tarts. Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the edges. Drop in a kettle of deep hot lard and fry until a | 60 | gutenberg |
twg_000000039885 | delicate brown. Sprinkle with pulverized sugar and serve hot. .--Norwegian Rice. Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once. .--Spanish Broiled Kidney. Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold | 60 | gutenberg |
twg_000000039886 | them together. Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter; pour over some lemon-juice and hot butter; sprinkle with parsley and serve at once. .--Egyptian Stuffed Peppers. Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly | 60 | gutenberg |
twg_000000039887 | seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and tablespoonfuls of chutney. Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve. Garnish with cucumber salad. .--English Tea Cakes. Beat / pound of butter with / pound of sugar to a cream. | 60 | gutenberg |
twg_000000039888 | Add egg and teaspoonful each of cinnamon and mace. Mix with ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin. Cut into round cakes and bake in a quick oven until done. .--Bavarian Cheese Cake. Make a rich biscuit dough; roll out and place on a well-buttered pie-dish. | 60 | gutenberg |
twg_000000039889 | Then mix / pound of cottage cheese with a pinch of salt, / cup of melted butter, / cup of sugar, / lemon grated, yolks of eggs and / cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee. .--Spanish Chicken. Cut a spring chicken into pieces at the joints; | 60 | gutenberg |
twg_000000039890 | season with salt and pepper and fry until brown. Remove the chicken; add onion, cloves of garlic chopped and cup of tomato-sauce. Cover and let simmer; then add the chicken with glass of sherry wine. Cook ten minutes. Serve hot with boiled rice. .--Polish Shrimp Salad. Drain cup of shrimps and can of sardines; cut into small pieces. Add hard-boiled | 60 | gutenberg |
twg_000000039891 | eggs, small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with / cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve. .--Dutch Apple Pudding. Peel and chop apples; mix with / cup of nuts, raisins, the juice and rind of / lemon | 60 | gutenberg |
twg_000000039892 | and tablespoonful of brandy. Then add the yolks of eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold. .--Bavarian Potatoes. Peel and cook some new potatoes with sliced onion, salt and pepper, until tender. Then brown tablespoonful of flour in teaspoonfuls of butter; add / cup of water; let boil | 60 | gutenberg |
twg_000000039893 | well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. .--Spanish Steak Roll. Cut thin slices from the round steak; then chop onion, tomatoes, some celery, parsley and hard-boiled eggs and season with salt and pepper. Mix with butter and fine bread-crumbs; then spread the mixture on the steak, and roll | 60 | gutenberg |
twg_000000039894 | up. Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender. Serve hot, garnished with olives and parsley. .--Oriental Cabbage. Chop a small head of cabbage, then fry onion and sour apples sliced thin. Add the chopped cabbage, / cup of stock and the juice of / lemon; sprinkle with salt and cayenne | 60 | gutenberg |
twg_000000039895 | pepper; add / teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice. .--Dutch Salad. Soak Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add apples cut fine, hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green | 60 | gutenberg |
twg_000000039896 | onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. .--Greek Cucumbers. Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over cup of stock | 60 | gutenberg |
twg_000000039897 | and the juice of a lemon; add tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well-seasoned white sauce. Garnish with parsley. .--Russian Beef Roll. Chop pounds of beef with / pound of suet; add small onions, cloves of garlic and sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some | 60 | gutenberg |
twg_000000039898 | bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with fried parsley. .--Jewish Veal Stew. Cook pounds of veal; when nearly done, add cup of vinegar, / cup of raisins, a pinch of cloves and | 60 | gutenberg |
twg_000000039899 | cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. .--French Pop-overs. Beat the yolks of eggs until very light; add pint of milk. Sift pint of flour with teaspoonfuls of baking powder; add / teaspoonful of salt and the whites of the eggs beaten to a | 60 | gutenberg |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.