FoodNetArchive

Around-the-world cook book

1913

Page 21 · 7 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Boiled rice, 1 cup. Egg (white only), 1, Salt, 1 salt-spoon. Sweet cream. Celery-salt, Browned bread-crumbs Nutmeg✪ Riced Chicken in Shells. 62 AROUND-THE- WORLD COOK BOOK ENTREES Minee the chicken fine, and mix with the boiled rice; add- ing a little sweet cream, a salt-spoon of salt, a little nutmeg, and a pinch of celery-salt. When thoroughly mixed beat in the white of 1 egg^ whipped stiff. Arrange in individual baking shells; sprinkle with browned bread-crumbs, and brown in a quick oven. Serve garnished with parsley, and toasted bread fingers. HASSENPFEFFER (SOUK RABBIT)^ GERMAN Rabbit, 1, Vinegar, Pepper, Laurel leaves, Onions, Cloves, Salt, and browned flour✪ Hassenpfeffer (Sour Rabbit). Clean, cut up, and wash the rabbit nicely, then put it into a deep dish and cover it with vinegar. Add pepper, laurel leaves, onions, cloves and salt, and put it aside for 2 days. Then stew it in enough slightly salted water to cover it. When it is done, thicken the gravy with browned flour. LOBSTER PATTIES GERMAN Lobster, 1, medium (2 pounds), Dry bread-crumbs (rolled fine), 4 tablespoons, Milk, 1 cupful. Butter, 2 tablespoons. Salt and Cayenne pepper✪ Lobster Patties. Boil the lobster, and pick the meat up fine. Dry the bread- crumbs in the oven and roll them fine. Put the lobster in a 63 ENTRIES AROUND-THE-WORLD COOK BOOK stewpan, add to it 1 tablespoon of the bread-crumbs, and mix well together, and season highly with salt and Cayenne pep- per. Add to this the butter, and the remaining 3 tablespoons of bread-crumbs mixed with the milk. Put all on the fire; cook for about 5 minutes, constantly stirring, and serve in patty shells. LOBSTER A LA CREOLE Lobster meat (fresh or canned), 1 heaping pint, Butter, 1 tablespoon. Clear chicken broth, 1 cup. Chopped onion, 1 tablespoon, Green pepper (chopped fine), 1, Rich tomato sauce, % cup✪ Lobster a la Creole. Heat the butter, add the onion and the pepper, which should be seeded and cut fine ; add also a cup of rich tomato sauce, and cook all for 5 minutes. Then add 1 cup of clear chicken broth, and cook for 5 minutes longer; then add the lobster, and salt to taste. As soon as the lobster is heated through it is ready to serve. LOBSTER CROQUETTES Lobster, 1, Eggs, 2, Melted butter, 2 tablespoons. Bread-crumbs, Pulverized cracker, mace, Salt and pepper. Parsley for garnish✪ Lobster Croquettes. Boil the lobster. Chop up the meat, and add pepper, salt, and powdered mace. Use about one-fourth as much bread- crumbs as you have lobster meat. Mix all the ingredients to- 64 AROUNB-THE-WORLD COOK BOOK ENTRf ES prether, and form into pear-shaped balls. Roll these in the beaten eg:g, then in the cracker-crumbs, and fry in butter, first removing the hot-water pan. Lift out, and serve immediately, using parsley to garnish. SPINACH LOAF WITH SARDINES Boiled spinach, 1 cup, Sardines, 6, large. Bread-crumbs, I/2 ^UP» ^Melted butter, 2 tablespoons. Lemon juice, 1 teaspoon✪ Spinach Loaf with Sardines. Chop the fish and spinach together, add the crumbs, season- ing, butter and lemon-juice. Shape in a loaf, and set in the oven for 10 minutes. Garnish with slices of hard-boiled eggs and lemon. TOMATO SOITFFLf Tomatoes, Garlic, or onion, Eggs, "Salt and pepper✪ Tomato Souffle.