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twg_000000039900 | stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. .--German Egg Toast. Cut slices of stale bread; beat eggs with a pinch of salt and / cup of milk. Dip the slices of bread in the beaten eggs and fry until | 60 | gutenberg |
twg_000000039901 | brown on both sides. Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts. Serve hot. .--Irish Potato Puffs. Peel and boil potatoes well seasoned; then mash thoroughly with a lump of butter. Add some milk and eggs; beat well until very light. Then fry in deep hot lard by the tablespoonful until a light brown. Serve hot | 60 | gutenberg |
twg_000000039902 | with broiled steak. .--Belgian Eggs. Take eggs, cups of milk, tablespoonfuls of sugar, teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar; beat until stiff. Beat the whites and scald in milk; strain from the milk, and set aside. Take the yolk, and stir gently in the milk until thick. Remove from the fire. Place in | 60 | gutenberg |
twg_000000039903 | a dish to cool. Flavor with vanilla and then put the whites on top and serve. .--Irish Cucumber Salad. Peel the cucumbers and slice thin; add onion sliced. Sprinkle well with salt; let stand half an hour on ice; press out all the water; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad | 60 | gutenberg |
twg_000000039904 | oil. Serve at once. .--German Iced Beer Soup. Take one quart of fresh beer. Sweeten to taste and flavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake. _SEPTEMBER._ .--Dutch Biscuits. Make a soft biscuit dough; then put on a well-floured baking-board | 60 | gutenberg |
twg_000000039905 | and roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter. Then roll up the dough and cut into inch thick slices; lay in a well-buttered baking-pan and let bake in a hot oven until done. .--Hindoo Oyster Fritters. Boil large oysters in their liquor; season with salt, pepper and curry-powder. | 60 | gutenberg |
twg_000000039906 | Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown. Serve hot, garnished with fried parsley and lemon slices. .--Jewish Chrimsel. Soak / loaf of bread in milk; add cup of sugar, / cup of raisins, / | 60 | gutenberg |
twg_000000039907 | cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon. Then mix with the yolks of eggs and the whites beaten stiff and fry by the tablespoonful in hot fat until brown. Serve hot with wine sauce. .--Spanish Relish. Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce. Then | 60 | gutenberg |
twg_000000039908 | fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled eggs and garnish with fillets of anchovies and sprigs of parsley. .--French Orange Compote. Make a syrup of sugar and water; add a little lemon-juice. Peel and remove seeds of oranges; cut into quarters and lay them | 60 | gutenberg |
twg_000000039909 | in the boiling syrup; let cook ten minutes. Remove the oranges to a glass dish; pour over the syrup and garnish with candied cherries. .--Spanish Baked Chicken. Clean and season a chicken with salt and pepper and let boil until tender. Put the chicken in a baking-dish; pour over some tomato-sauce highly seasoned; sprinkle with well-buttered bread-crumbs and let bake | 60 | gutenberg |
twg_000000039910 | until brown. Place on a large platter with a border of boiled rice and pour over the sauce. Serve hot. .--Swiss Beet Salad. Boil red beets until tender; skin and cut into thin slices. Sprinkle with salt, whole pepper, whole cloves, bay-leaves and mix with wine vinegar. Let stand. Serve the next day. .--Bombay Chicken Croquettes. Boil a fat hen | 60 | gutenberg |
twg_000000039911 | well seasoned with salt, pepper, sliced onion, green peppers and cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of / lemon, / teaspoonful of paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and beaten eggs. Mix with the sauce and form into croquettes. Then dip into | 60 | gutenberg |
twg_000000039912 | beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney. .--Swiss Veal Pie. Cut cooked veal into small pieces; season and moisten with a rich beef gravy. Pour into a deep pie-dish. Then make a cover with mashed | 60 | gutenberg |
twg_000000039913 | potatoes moistened with cream; sprinkle with bits of butter and let bake until brown. Serve hot. .--Spanish Rice. Fry large chopped onion with cups of tomatoes; add cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add cups of boiled rice. Mix well together with tablespoonful of butter. Let get very hot and serve. | 60 | gutenberg |
twg_000000039914 | .--Polish Chicken Soup. Cook a large fat chicken in quarts of water; add onion, carrots and stalks of celery cut into small pieces and cup of pearl barley. Let all cook until tender. Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken. .--Norwegian Soup. Boil a large | 60 | gutenberg |
twg_000000039915 | fish in quarts of water; season with salt and paprica. Add sliced onion, leeks cut fine, sprigs of parsley and bay-leaf. Let cook well; then remove the fish. Add tablespoonful of butter and quart of oysters. Let boil ten minutes. Add cup of hot cream; season to taste and serve very hot. .--Greek Cakes. Mix / pound of butter and | 60 | gutenberg |
twg_000000039916 | cup of sugar to a cream; add well-beaten eggs and the grated rind and juice of / lemon. Then stir in / pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla. | 60 | gutenberg |
twg_000000039917 | .--Russian Sandwich. Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight | 60 | gutenberg |
twg_000000039918 | for one hour; then cut into perpendicular slices and serve. .--Spanish Dessert. Dissolve / box of gelatin. Then cook pint of milk; add tablespoonfuls of sugar and stir in the yolks of eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add teaspoonful of vanilla. Pour into a mold and place on | 60 | gutenberg |
twg_000000039919 | ice. Serve with whipped cream. .--German Bread Tarte. Take cup of rye bread-crumbs and mix with the beaten yolks of eggs, / cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add teaspoonful of lemon-juice, tablespoonful of brandy and of wine. Beat the whites to a stiff froth; add to the mixture. | 60 | gutenberg |
twg_000000039920 | Put in a well-buttered pudding-dish and bake until brown. Serve with wine sauce. .--Russian Stewed Fish. Cut a white fish into pieces and salt well; let stand. Then cut onion and clove of garlic in thin slices; fry in tablespoonful of butter. Stir in tablespoonful of flour until brown. Then fill the pan with water and let boil. Add teaspoonful | 60 | gutenberg |
twg_000000039921 | of celery seed, bay-leaf, a few cloves, a pinch of thyme and mace, / teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black pepper and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of eggs with a little water and stir in the sauce | 60 | gutenberg |
twg_000000039922 | with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley. .--German Liver Dumplings. Chop / pound of liver; add chopped onion, some parsley, salt, pepper and a little nutmeg. Mix with beaten eggs and tablespoonful of butter. Add enough bread-crumbs to form into small balls and boil in soup-stock | 60 | gutenberg |
twg_000000039923 | and serve with the soup. .--Jewish Sour Fish. Season a trout and let cook with sliced onion, sliced lemon, tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, / cup of raisins and tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon-juice and chopped parsley to the sauce; let boil and | 60 | gutenberg |
twg_000000039924 | pour over the fish. Serve cold. Garnish with parsley. .--Compote de Bannanes. Peel dozen bananas and cut them in halves. Then cook / cup of water with / pound of sugar; let boil ten minutes; then add the juice of a lemon; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas | 60 | gutenberg |
twg_000000039925 | to a dish and pour over the syrup. Serve very cold for dessert. .--English Peach Pie. Make a rich pie-crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip cup of rich cream with pulverized sugar and flavor with vanilla. Spread the cream high | 60 | gutenberg |
twg_000000039926 | over the pie; let get cold and serve. .--Bean Polenta (ITALIAN). Cook cups of white dried beans with salt and pepper until very soft; press through a colander. Fry onion in tablespoonfuls of butter until brown; mix with the beans. Add tablespoonful of vinegar, teaspoonful of made mustard, some lemon-juice and tablespoonfuls of molasses. Let all get very hot and | 60 | gutenberg |
twg_000000039927 | serve with pork roast. .--French Almond Pudding. Take / pound of almonds and pound in a mortar. Mix with yolks of eggs and a cup of sugar, tablespoonful of lemon-juice, tablespoonful of brandy, slices of stale cake-crumbs and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a slow oven until done. .--Italian Cutlets. | 60 | gutenberg |
twg_000000039928 | Take tender veal cutlets; season highly with pepper and salt. Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce. .--Jewish Gefuellte Fish. Take pounds of trout and pounds of red fish; | 60 | gutenberg |
twg_000000039929 | cut in two-inch slices. Remove the skin from one side of the slices. Chop onions; add salt, pepper and mix with fine cracker-crumbs and egg to a paste. Lay the paste on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, carrot and sprigs of parsley cut fine, a pinch of cloves and | 60 | gutenberg |
twg_000000039930 | allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve cold. .--Swedish Stewed Veal. Season pounds of veal. Lay some sliced bacon in a saucepan; let get hot; add the veal. Cover and let brown with sliced onions, carrots and an herb bouquet, bay-leaf and tablespoonful of butter. Add pint of water and let simmer until tender. Add | 60 | gutenberg |
twg_000000039931 | chopped mushrooms and a small glass of wine. Let all get hot and serve. .--French Apple Pie. Line a deep pie-dish with a rich pie-crust. Chop apples very fine and mix with sugar, cinnamon, lemon-juice and / cup of currants. Then mix with the yolks of eggs well beaten. Fill the pie and bake until done. Beat the whites with | 60 | gutenberg |
twg_000000039932 | pulverized sugar and spread on the pie. Let get light brown on top. .--Vienna Filled Apples. Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel. Fill the apples; place in a stew-pan. Mix / cup of wine with / cup of water. Sweeten with | 60 | gutenberg |
twg_000000039933 | tablespoonfuls of sugar and pour over the apples. Let cook slowly until the apples are tender. Remove from the fire; put on a glass dish. Pour over the sauce and serve cold. .--Scotch Stewed Tripe. Clean and boil tripe until tender; then fry chopped carrot and onion until light brown. Stir in tablespoonful of flour; add cup of stock, bay-leaf, | 60 | gutenberg |
twg_000000039934 | some thyme and parsley; let boil. Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one-half hour and serve. .--Polish Stewed Calves' Feet. Boil the calves' feet in salted water until tender; then take out the bones. Fry chopped onion in butter; stir in tablespoonful of flour; add cup of stock. | 60 | gutenberg |
twg_000000039935 | Let boil with bay-leaf, some parsley chopped fine and / cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot. _OCTOBER._ .--Oriental Pudding. Heat large cup of milk and stir in tablespoonfuls of butter; let boil up. Then stir in small cup of | 60 | gutenberg |
twg_000000039936 | flour sifted with teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter. Then remove from the fire and stir in well-beaten eggs, / cup of preserved ginger minced fine and tablespoonfuls of the syrup; mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. .--Swedish Batter Cakes. Sift pint | 60 | gutenberg |
twg_000000039937 | of flour. Add a salt-spoonful of salt, teaspoonful of soda dissolved in a little milk, the yolks of eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot. .--Chinese Chop Suey. Cut pounds of fresh pork into thin strips and let fry | 60 | gutenberg |
twg_000000039938 | ten minutes. Add large onion sliced thin and let fry; then add cup of sliced mushrooms, stalks of celery cut fine, / cup of Chinese sauce and a pinch of pepper; moisten with / cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned | 60 | gutenberg |
twg_000000039939 | cooked rice on a platter, pour over the chop suey and serve very hot. .--Russian National Soup. Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth; add the fried vegetables, boiled beets chopped fine, some chopped ham, / teaspoonful of fennel seed, sprigs of parsley chopped. Let boil well; then add cup of hot cream | 60 | gutenberg |
twg_000000039940 | and serve at once. .--English Buns. Set a sponge over night with cake of compressed yeast dissolved in a cup of warm water, cups of milk and flour enough to make a thick batter. Then add / cup of melted butter, cup of sugar, a salt-spoonful of salt, / teaspoonful of soda, / nutmeg grated and flour enough to make | 60 | gutenberg |
twg_000000039941 | a stiff dough. Let raise five hours; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar. .--Japanese Fish. Clean and season a large white fish with salt and paprica and | 60 | gutenberg |
twg_000000039942 | let boil with sliced shallots and clove of garlic mashed fine. When nearly done, add tablespoonful of butter, sprigs of parsley chopped fine, tablespoonful of soy, tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice. .--Swiss Creamed Potatoes. Boil potatoes until tender and slice them | 60 | gutenberg |
twg_000000039943 | thin. Heat two ounces of butter; add a dessert-spoonful of flour. Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once. .--Belgian Chicken. Cut a cooked chicken into pieces; add some slices of cold veal. Heat cup of stock; add / | 60 | gutenberg |
twg_000000039944 | teaspoonful of mustard, / teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and glass of sherry wine. Let all cook ten minutes. Add tablespoonfuls of currant jelly. Serve hot with toasted croutons. .--Swiss Biscuits. Beat the yolks of eggs with / pound of butter; add a pinch of salt and pepper, a teaspoonful | 60 | gutenberg |
twg_000000039945 | of mustard and ounces of grated Swiss cheese. Mix well with / pound of flour or enough to make a stiff dough; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve. .--French Fritters. Boil quart of water; add teaspoonful of salt, tablespoonfuls of butter; then stir in enough sifted flour until thick | 60 | gutenberg |
twg_000000039946 | and smooth. When cold, stir in beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce. .--German Waffles. Mix / pound of butter with tablespoonfuls of sugar. Add the yolks of eggs, / cup of milk, / pound of sifted flour with teaspoonfuls of baking-powder, a pinch of | 60 | gutenberg |
twg_000000039947 | salt and the grated peel of a lemon. Mix well; add the whites beaten stiff and bake in a well greased waffle iron. Sprinkle with pulverized sugar and serve hot. .--Dutch Rice Fritters. Take cup of boiled rice and mix with beaten eggs. Then sift / cup of flour with teaspoonful of baking-powder and a pinch of salt. Add some | 60 | gutenberg |
twg_000000039948 | sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit. .--French Lettuce Salad. Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of hard-boiled eggs with tablespoonful of olive-oil and stir all together with tablespoonfuls of white | 60 | gutenberg |
twg_000000039949 | wine vinegar. Serve at once with meats. .--Austrian Baked Eggs. Poach fresh eggs one at a time; then put in a well-buttered baking-dish; sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top / cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce. .--Swedish Stewed | 60 | gutenberg |
twg_000000039950 | Chicken. Cut a spring chicken in pieces at the joints; season with salt and pepper and saut in hot butter. Add cups of cream sauce, / cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot. .--Polish Filled Fish. Clean the fish; cut open along the backbone. Remove | 60 | gutenberg |
twg_000000039951 | all the fish from the skin and bone from head to tail and chop fine. Fry onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and | 60 | gutenberg |
twg_000000039952 | boil with sliced onions, a few lemon slices, some parsley and a tablespoonful of butter, salt and pepper, until done. Serve hot or cold. .--Eels a la Poulette. Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat tablespoonfuls of butter; add onion chopped; stir in tablespoonful of flour until brown; add | 60 | gutenberg |
twg_000000039953 | cup of water, salt, pepper, bay-leaf, some parsley and thyme. Let boil well; add the eels and glass of wine. Boil ten minutes longer; thicken the sauce with the yolks of eggs well beaten and seasoned with lemon-juice. Serve with fried croutons. .--Italian Baked Fish. Clean and season a blue fish with salt, pepper and cloves. Lay the fish in | 60 | gutenberg |
twg_000000039954 | a baking-pan with onion chopped fine and tablespoonfuls of chopped carrot and parsley. Pour over glass of wine; sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni. .--Dutch Stuffed Goose. Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled | 60 | gutenberg |
twg_000000039955 | in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly. .--Swiss Roast Turkey. Clean and season the turkey with salt and pepper. Then fill with cups of bread-crumbs mixed with a lump of butter, some chopped onion and thyme, | 60 | gutenberg |
twg_000000039956 | salt and pepper to taste, / cup of seeded raisins and / cup of nuts. Mix all well with beaten eggs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Serve with dressing. .--French Turkey Soup. Cut off all the meat from left-over turkey bones. Put the bones in cold water and | 60 | gutenberg |
twg_000000039957 | boil with small onion, carrot, pieces of celery and sprigs of parsley, all cut fine. Add cup of tomato-sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. .--Swedish Baked Fish. Clean and season a trout with salt, | 60 | gutenberg |
twg_000000039958 | black pepper and cayenne. Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of butter; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. .--Jewish Stewed Sweetbreads. Clean and parboil the sweetbreads; then fry small sliced onion in hot | 60 | gutenberg |
twg_000000039959 | fat until light brown. Stir in tablespoonful of flour; add / cup of water and / cup of wine vinegar; let boil up. Add bay-leaf, a few cloves, / cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add tablespoonful of brown sugar. Let boil; add the sweetbreads and | 60 | gutenberg |
twg_000000039960 | simmer until done. Serve cold. .--German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, onion, cloves of garlic and parsley chopped, salt and pepper. Mix with eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until | 60 | gutenberg |
twg_000000039961 | done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin. .--Neapolitan Salad. Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French | 60 | gutenberg |
twg_000000039962 | mayonnaise dressing. Garnish with capers and beets. .--Bavarian Stuffed Chicken. Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with cup of hot | 60 | gutenberg |
twg_000000039963 | water until tender. .--Hungarian Baked Herring. Bone the herring and cut into small pieces. Slice some cooked potatoes; then butter a baking-dish; sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full; sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with tablespoonfuls of | 60 | gutenberg |
twg_000000039964 | sour cream. Bake in a moderate oven until brown. Serve hot. .--French Stewed Quail. Stuff the quail. Put tablespoonful of butter in a large stew-pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add small onion and carrot chopped fine. Cover and let brown a few minutes, then add | 60 | gutenberg |
twg_000000039965 | cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot. .--India Beef Curry. Cut pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add onion chopped fine and tablespoonful of vinegar. Cover and let simmer with | 60 | gutenberg |
twg_000000039966 | tablespoonful of curry-powder and / cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices. .--Bread Pudding a la Caramel. Mix pint of soft bread-crumbs with / cup of seeded raisins, tablespoonfuls of sugar and | 60 | gutenberg |
twg_000000039967 | eggs. Stir in cup of milk and bake in a well-buttered pudding-dish until brown. Then boil -/ cups of brown sugar with / cup of milk and tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding. .--Irish Flummery. Take pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with | 60 | gutenberg |
twg_000000039968 | a pinch of salt until thickened. Then add cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream. _NOVEMBER._ .--Swiss Fried Sweetbreads. Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and | 60 | gutenberg |
twg_000000039969 | fry in a little hot butter to a golden brown. Serve hot, garnished with parsley. .--Japanese Chicken. Cut spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add / cup of chopped leeks, / pint of Japanese sauce, / cup of chrysanthemum flowers, chopped | 60 | gutenberg |
twg_000000039970 | red peppers, some bamboo sprouts shaved thin and / cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley. .--Hindu Venison. Cook some venison, well seasoned, until | 60 | gutenberg |
twg_000000039971 | tender and slice thin. Peel and slice apples and Spanish onion; season and fry until a light brown. Add cooked carrot sliced thin, some savory herbs, and cup of mutton broth; cover and let cook fifteen minutes. Then mix / ounce of butter with / tablespoonful of curry-powder and tablespoonful of lemon-juice; add to the sauce with the sliced venison; | 60 | gutenberg |
twg_000000039972 | cover and let simmer ten minutes; then add tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon. .--Spanish Tongue. Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put in a baking-dish. Add / cup of the water in | 60 | gutenberg |
twg_000000039973 | which the tongue was cooked, / glass of wine and / can of mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms. .--English Pigeon Pie. Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with onion, sprigs of parsley and bay-leaf. Then | 60 | gutenberg |
twg_000000039974 | line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot. .--Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with small chopped onion in a tablespoonful of goose-dripping. | 60 | gutenberg |
twg_000000039975 | Add chopped parsley, salt, paprica and ginger and mix with egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. .--Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender. Then add some milk and let boil. Add | 60 | gutenberg |
twg_000000039976 | a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot. .--Spanish Fried Fish. Season and slice red fish; roll in flour and fry until brown. Then heat tablespoonful of butter; add chopped onion and cup of tomatoes; let fry; add tablespoonful of flour and cup of water; also some parsley, | 60 | gutenberg |
twg_000000039977 | salt, pepper and bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice. .--German Spiced Rabbit. Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat tablespoonful of dripping; add the slices of rabbit and sliced | 60 | gutenberg |
twg_000000039978 | onion, bay-leaves, a few peppercorns, sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. .--English Layer Cake. Bake layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the | 60 | gutenberg |
twg_000000039979 | top and sides. Cover with a rich chocolate icing, flavored with vanilla. .--Dutch Rice Pudding. Mix cup of rice in cups of milk; add tablespoonful of butter, the yolks of eggs, the juice of / lemon, cup of sugar and nutmeg to taste, / cup of chopped raisins, / cup of nuts and the whites of the eggs beaten to | 60 | gutenberg |
twg_000000039980 | a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold. .--Polish Poached Eggs. Boil / cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add tablespoonful of butter and tablespoonful of sugar to the sauce; let boil | 60 | gutenberg |
twg_000000039981 | up and pour over the eggs. Serve on buttered toast. .--Belgian Sweet Potato Pure. Boil sweet potatoes until soft. Mash until smooth with tablespoonful of butter, beaten eggs, tablespoonful of brown sugar, / teaspoonful of cinnamon and / cup of milk. Beat well. Put in a buttered pudding-dish; pour over some melted butter; let bake until brown. Serve hot with | 60 | gutenberg |
twg_000000039982 | broiled steak. .--Spanish Codfish. Parboil cup of shredded codfish; heat tablespoonfuls of butter; add chopped onion and cups of tomatoes; let fry. Add tablespoonful of flour; stir until thickened. Then add cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on buttered toast. .--Halibut a la Toulonaise. Slice the fish; season | 60 | gutenberg |
twg_000000039983 | highly with salt, pepper, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. .--Jewish Stewed Goose. Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with sliced onion, cloves of garlic, | 60 | gutenberg |
twg_000000039984 | bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce. .--Polish Rice Pudding. Heat quart of milk; add cup of boiled rice, ounces of seeded raisins and ounces of currants. Let cook ten minutes. Then add the grated peel of a | 60 | gutenberg |
twg_000000039985 | lemon, / of a grated nutmeg and the yolks of eggs well beaten with cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done. Then beat the whites to a stiff froth with tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon | 60 | gutenberg |
twg_000000039986 | sauce. .--Vienna Dumplings. Mix eggs and / cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings. .--Bavarian Sauerkraut. | 60 | gutenberg |
twg_000000039987 | Cook pounds of fresh pork; season with salt and pepper; add bay-leaves and a few cloves. When half done, add quart of sauerkraut and let cook one hour. Add cup of wine and tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings. .--Chicken Croquettes a la Reine. Chop cold cooked chicken with some mushrooms, parsley and | 60 | gutenberg |
twg_000000039988 | thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley. .--Jewish Goose Greeben. Cut all the fat from the goose | 60 | gutenberg |
twg_000000039989 | into small pieces and cook in a skillet with cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot. .--French Venison Pie. Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the | 60 | gutenberg |
twg_000000039990 | venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done. .--Belgian Broiled Quail. Select fat quails. Rub with salt, pepper and butter and tie | 60 | gutenberg |
twg_000000039991 | a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot. .--Vienna Roast Beef. Season a rib-roast of beef with salt, | 60 | gutenberg |
twg_000000039992 | pepper and ginger and rub with vinegar. Put in the dripping-pan with sliced onion, cloves of garlic, carrots, stalks of celery cut fine, bay-leaf and a few cloves and peppercorns. Pour over cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings. .--Oysters a la Toulonaise. Drain | 60 | gutenberg |
twg_000000039993 | large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and saut until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives. .--Chicken a la Bechamel. Clean and season a fat hen. Put a few slices of | 60 | gutenberg |
twg_000000039994 | chopped bacon in a saucepan; let get hot. Add the chicken with carrot, onion, stalks of celery chopped fine, herb bouquet, bay leaf, a few cloves and allspice and blades of mace, sprigs of parsley and cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all cup of hot rich cream. .--Milanese | 60 | gutenberg |
twg_000000039995 | Vegetable Soup. Cut bacon and ham into small pieces; put in a saucepan with tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with quart of beef stock; let all cook slowly for half an hour; add some boiled rice and cup of tomato-sauce and | 60 | gutenberg |
twg_000000039996 | cook until done. Serve hot. .--Swedish Salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. .--Oriental | 60 | gutenberg |
twg_000000039997 | Rabbit Pie. Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add chopped cloves of garlic, chopped green pepper, Spanish onion sliced thin and sliced tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a puff paste; let bake and fill with the rabbit; add chopped hard-boiled | 60 | gutenberg |
twg_000000039998 | eggs and sprinkle with curry-powder. Cover with the paste; brush the top with a beaten egg and let bake until brown. Serve hot. .--Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and pint of sour cream; then let bake in a hot oven for twenty minutes. Sprinkle with bread-crumbs and grated | 60 | gutenberg |
twg_000000039999 | cheese and let brown on top. Serve hot. Garnish with parsley. _DECEMBER._ .--English Plum Pudding. Soak pound of stale bread in hot milk; then add / pound of sugar, pound of seeded raisins, and pound of currants all dredged with flour, / pound of chopped citron, pound of finely chopped beef suet, nutmeg grated, tablespoonful of cinnamon, cloves and mace | 60 | gutenberg |
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