365 Foreign Dishes - Unknown
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks
of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2
teaspoonfuls of baking-powder, a pinch of 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.
12.--Dutch Rice Fritters.
Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2
cup of flour with 1 teaspoonful of baking-powder and a pinch of salt.
Add some 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.
13.--French Lettuce Salad.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar. Serve at
once with meats.
14.--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 1/2 cup of cream sauce and cover with fine
bread-crumbs. Set in the oven to brown and serve hot with
tomato-sauce.
15.--Swedish Stewed Chicken.
Cut a spring chicken in pieces at the joints; season with salt and
pepper and saute in hot butter. Add 2 cups of cream sauce, 1/2 cup of
boiled rice, some chopped parsley and bits of butter. Let stew slowly
until the chicken is very tender. Serve hot.
16.--Polish Filled Fish.
Clean the fish; cut open along the backbone. Remove all the fish from
the skin and bone from head to tail and chop fine. Fry 1 onion in
butter; add some soaked bread. Take from the fire and mix with the
chopped fish. Add 2 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 boil with sliced onions, a few lemon slices, some
parsley and a tablespoonful of butter, salt and pepper, until done.
Serve hot or cold.
17.--Eels a la Poulette.
Clean and skin the eels; let boil with salt, pepper and vinegar. Then
cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1
onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup
of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil
well; add the eels and 1 glass of wine. Boil ten minutes longer;
thicken the sauce with the yolks of 2 eggs well beaten and seasoned
with lemon-juice. Serve with fried croutons.
18.--Italian Baked Fish.
Clean and season a blue fish with salt, pepper and cloves. Lay the
fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of
chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with
flour. Put flakes of butter over the fish and let bake until brown.
Serve with macaroni.
19.--Dutch Stuffed Goose.
Clean and season a goose and stuff with oysters well seasoned with
salt, pepper, parsley, thyme and bits of butter rolled 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.
20.--Swiss Roast Turkey.
Clean and season the turkey with salt and pepper. Then fill with 2
cups of bread-crumbs mixed with a lump of butter, some chopped onion
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
dripping-pan and let bake a rich brown. Baste often with the dripping
until tender. Serve with dressing.
21.--French Turkey Soup.
Cut off all the meat from left-over turkey bones. Put the bones in
cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery
and 2 sprigs of parsley, all cut fine. Add 1 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.
22.--Swedish Baked Fish.
Clean and season a trout with salt, 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.
23.--Jewish Stewed Sweetbreads.
Clean and parboil the sweetbreads; then fry 1 small sliced onion in
hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2
cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf,
a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon
and chopped parsley. Season with salt and paprica to taste; add 1
tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer
until done. Serve cold.
24.--German Stuffed Turkey.
Singe and clean a fat turkey. Season well with salt and pepper. Chop
the giblets; add some chopped veal and pork, 1 onion, 2 cloves of
garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff
the turkey. Put in the dripping-pan with some hot water. Dredge with
flour; let bake until done. Baste often with the sauce. Serve the
turkey with the dressing. Garnish with boiled beets sliced thin.
25.--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 mayonnaise dressing.
Garnish with capers and beets.
26.--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 1 cup
of hot water until tender.
27.--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 3 tablespoonfuls of sour cream. Bake in a
moderate oven until brown. Serve hot.
28.--French Stewed Quail.
Stuff the quail. Put 1 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 1 small onion and 1 carrot chopped
fine. Cover and let brown a few minutes, then add 1 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.
29.--India Beef Curry.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry-powder and 1/2 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.
30.--Bread Pudding a la Caramel.
Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2
tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in
a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of
brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate.
Stir until smooth and spread hot over the pudding.
31.--Irish Flummery.
Take 1 pint of oatmeal; pour on enough cold water to cover; let stand
over night; strain and boil with a pinch of salt until thickened. Then
add 1 cup of cooked small fruit, a lump of butter and sugar to taste.
Let get cold and serve with cream.
_NOVEMBER._
1.--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 fry in a little hot butter to a golden
brown. Serve hot, garnished with parsley.
2.--Japanese Chicken.
Cut 2 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 1/4 cup of chopped leeks, 1/2 pint of
Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red
peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover
and let cook ten minutes. Add the chicken to the sauce with 1 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.
3.--Hindu Venison.
Cook some venison, well seasoned, until tender and slice thin. Peel
and slice 2 apples and 1 Spanish onion; season and fry until a light
brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup
of mutton broth; cover and let cook fifteen minutes. Then mix 1/2
ounce of butter with 1/2 tablespoonful of curry-powder and 1
tablespoonful of lemon-juice; add to the sauce with the sliced
venison; cover and let simmer ten minutes; then add 1 tablespoonful of
currant jelly. Let get very hot and serve, garnished with fried
croutons and sliced lemon.
4.--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
1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine
and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake
until brown. Serve garnished with the mushrooms.
5.--English Pigeon Pie.
Clean and season some young pigeons. Stuff each with chopped oysters
and bits of butter and let stew until tender with 1 onion, 2 sprigs of
parsley and 1 bay-leaf. Then 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.
6.--Hungarian Stuffed Goose Neck.
Remove the skin from the neck of a fat goose and stuff with some
soaked bread, fried with 1 small chopped onion in a tablespoonful of
goose-dripping. Add chopped parsley, salt, paprica and ginger and mix
with 1 egg. Lay in a baking-pan with a little hot water and bake until
brown. Serve hot with red cabbage cooked with wine.
7.--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 a
tablespoonful of butter mixed with flour, some mace and white pepper
to taste. Let boil up and serve hot.
8.--Spanish Fried Fish.
Season and slice red fish; roll in flour and fry until brown. Then
heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of
tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water;
also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all
cook; then add the slices of fried fish. Let all get very hot and
serve with boiled rice.
9.--German Spiced Rabbit.
Clean and cut the rabbit into pieces; sprinkle with salt, ginger,
black pepper and paprica and pour over some vinegar. Heat 1
tablespoonful of dripping; add the slices of rabbit and 1 sliced
onion, 2 bay-leaves, a few peppercorns, 2 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.
10.--English Layer Cake.
Bake 3 layers of sponge-cake; then mix some jelly with wine and spread
between the layers and over the top and sides. Cover with a rich
chocolate icing, flavored with vanilla.
11.--Dutch Rice Pudding.
Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter,
the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg
to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites
of the eggs beaten to a stiff froth. Bake in a well-buttered
pudding-dish until done. Serve cold.
12.--Polish Poached Eggs.
Boil 1/2 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 1 tablespoonful of butter and 1 tablespoonful of
sugar to the sauce; let boil up and pour over the eggs. Serve on
buttered toast.
13.--Belgian Sweet Potato Puree.
Boil 4 sweet potatoes until soft. Mash until smooth with 1
tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown
sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put
in a buttered pudding-dish; pour over some melted butter; let bake
until brown. Serve hot with broiled steak.
14.--Spanish Codfish.
Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter;
add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1
tablespoonful of flour; stir until thickened. Then add 1 cup of water,
pepper and chopped parsley; let boil well; add the codfish. Let simmer
one-half hour. Serve on buttered toast.
15.--Halibut a la Toulonaise.
Slice the fish; season 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.
16.--Jewish Stewed Goose.
Clean and cut a fat goose into pieces; season with salt, pepper and
ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1
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.
17.--Polish Rice Pudding.
Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded
raisins and 2 ounces of currants. Let cook ten minutes. Then add the
grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs
well beaten with 1 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 3 tablespoonfuls of pulverized sugar; flavor
with vanilla. Spread on the pudding and let brown slightly in a hot
oven. Serve with lemon sauce.
18.--Vienna Dumplings.
Mix 2 eggs and 1/2 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.
19.--Bavarian Sauerkraut.
Cook 2 pounds of fresh pork; season with salt and pepper; add 2
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
sugar. Let all cook until tender. Serve with potato dumplings.
20.--Chicken Croquettes a la Reine.
Chop cold cooked chicken with some mushrooms, parsley and thyme and
season with salt, black pepper and cayenne. Add a tablespoonful of
butter and 2 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.
21.--Jewish Goose Greeben.
Cut all the fat from the goose into small pieces and cook in a skillet
with 1 cup of cold water. Let cook uncovered until the water has
evaporated; then fry until brown. Sprinkle with salt and serve hot.
22.--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 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.
23.--Belgian Broiled Quail.
Select fat quails. Rub with salt, pepper and butter and tie 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.
24.--Vienna Roast Beef.
Season a rib-roast of beef with salt, pepper and ginger and rub with
vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of
garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few
cloves and peppercorns. Pour over 1 cup of stock and dredge with
flour. Let bake in a quick oven; allow fifteen minutes to the pound.
Serve with potato dumplings.
25.--Oysters a la Toulonaise.
Drain 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 saute until brown on both sides. Place on hot
buttered toast; sprinkle with lemon-juice and garnish with olives.
26.--Chicken a la Bechamel.
Clean and season a fat hen. Put a few slices of chopped bacon in a
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2
stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few
cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1
cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.
27.--Milanese Vegetable Soup.
Cut bacon and ham into small pieces; put in a saucepan with 1
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 1
quart of beef stock; let all cook slowly for half an hour; add some
boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.
28.--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.
29.--Oriental Rabbit Pie.
Clean and cut a rabbit into small pieces and let stew, well seasoned
with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1
chopped green pepper, 1 Spanish onion sliced thin and 2 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 2 chopped
hard-boiled eggs and sprinkle with curry-powder. Cover with the paste;
brush the top with a beaten egg and let bake until brown. Serve hot.
30.--Spanish Baked Fish.
Season a pike; put in a baking-pan. Pour over two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.
_DECEMBER._
1.--English Plum Pudding.
Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar,
1 pound of seeded raisins, and 1 pound of currants all dredged with
flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef
suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace
mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine
brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff
froth. Pour the mixture into a wet cloth dredged with flour; tie well
and let boil five hours. Serve with wine sauce.
2.--Swedish Rice Pudding.
Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of
salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits
of butter over the top and let bake in a moderate oven until done.
Serve cold.
3.--Portugal Soup.
Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season
with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head
of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of
garlic, all cut fine, and 1 herb bouquet. Let all cook until tender;
then add 1/2 can of peas. Remove the meat; cut into thin slices;
season, and serve with the soup.
4.--Chinese Salad.
Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut
into shreds; season with salt and pepper. Add all kinds of chopped
herbs, and moisten with white wine. Line the salad bowl with crisp
lettuce leaves; fill with the mixture; sprinkle with finely chopped
parsley. Pour over a mayonnaise dressing and garnish with
anchovy fillets.
5.--Egyptian Salad.
Mix highly seasoned cold cooked rice with some grated onion, chopped
parsley and chives; add 2 dozen fine cut French sardines. Put on crisp
lettuce leaves in a salad bowl and cover with a mayonnaise dressing
Garnish with thin shreds of red beets, and serve.
6.--English Dumplings.
Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of
finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and
a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of
baking-powder; mix well with the beaten whites of the eggs. Make into
dumplings the size of an egg; let steam. Serve hot with lemon sauce.
7.--Irish Pancakes.
Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a
pint of milk and 1/2 ounce of melted butter. Mix well to a smooth
pancake batter and fry in hot lard to a delicate brown. Sprinkle with
powdered sugar and serve hot.
8.--English Cream Pudding.
Line a well-buttered pudding-dish with a rich puff-paste and bake.
Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the
grated rind and juice of a lemon and beat well with the yolks of 6
eggs; add the whites beaten to a froth. Fill the pudding-dish with the
mixture and bake until done.
9.--Bavarian Roast Turkey.
Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and
1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs;
add 1 egg. Season with sage, thyme, salt and pepper; then put in a
dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake
in a hot oven until done.
10.--Jewish Stewed Cabbage.
Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a
pan; add the cabbage; cover and let stew with 2 apples, and 1 onion
chopped fine. Then brown 1 tablespoonful of flour in hot butter; add
1/2 cup of water mixed with vinegar. Season with salt, pepper and
sugar to taste. Pour the sauce over the cabbage; let simmer ten
minutes. Add 1/2 cup of red wine; let boil up and serve hot.
11.--Venison a la Francaise.
Season venison steaks with salt, pepper and lemon-juice. Put in a
saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2
bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let
brown; then add 1/2 can of mushrooms, some thyme chopped fine and a
glass of claret. Cover and let simmer until tender. Serve with toasted
croutons and currant jelly.
12.--Italian Macaroni.
Boil macaroni in salted water until tender. Drain. Then heat 2
tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of
chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated
cheese. Cover, let get very hot. Then mix a highly seasoned
tomato-sauce with a small glass of wine; let boil up and pour over the
macaroni. Serve hot with roast veal.
13.--Russian Stuffed Tongue.
Take fresh beef-tongue; make an incision with a sharp knife and fill
with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt
and pepper. Sew up and let boil until nearly done. Remove the skin.
Then stick cloves all over the tongue, and let cook until tender. Add
2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve,
garnished with sliced beets, olives and sprigs of parsley.
14.--Hungarian Dumplings.
Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough
sifted flour to make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut into three-inch squares and fill
with the following mixture: 1 cup of cottage cheese; mix with 1
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some
milk, seasoned with a pinch of salt and sugar to taste. Lay in the
dumplings and boil until done. Serve with the sauce.
15.--German Stewed Fish.
Clean the fish. Cut into large slices; salt well and sprinkle with
black pepper and let stew with sliced onion, some celery and parsley.
Add a few slices of lemon; let cook fifteen minutes to the pound; then
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
the fish. Let cook five minutes more and serve hot or cold.
16.--French Stuffed Partridge.
Clean, singe and draw young partridges. Season and stuff each bird
with chopped oysters well seasoned, and sprinkle with parsley. Put a
small piece of butter in each bird; place the birds in a baking-pan;
cover with thin slices of bacon; add a little hot water and bake in a
hot oven until done. Serve with toast.
17.--Russian Pickled Herring.
Soak 1 dozen herring over night in water; then mash the milch and roes
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a
large dish with 2 large onions sliced; make alternate layers of
herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed. Pour over all some vinegar. Ready to
serve in five hours. Will keep for one week. Serve with
boiled potatoes.