Make a thin syrup of one pint of water and half a
pound of loaf sugar.
When skimmed and boiled clear, put into it one
dozen large whole dried figs, and let them get hot
through. Remove the pan from the fire, and then let
the figs soak in the syrup for twenty-four hours. Put
six ounces of loaf sugar, a quarter saltspoonful of cream
of tartar, and a half teacupful of cold wate* into a
saucepan, and boil it till, when a little of it is tried in
cold water, it forms a soft jelly. Take it from the fire,
let it stand closely covered for ten minutes, and then
beat it into a smooth cream with a spatula.
Have ready a quarter pound of sweet almonds
blanched and thoroughly dried, grated, stir them into
the creamed syrup together with a small quantity of
essence of almonds and a little nnelv-cut citron✪ Stuffed Figs. Cut a
slit in the side of each fig, and stuff this paste into them,
lay them on a dish, and dredge with sugar.
Let them stand in a warm place for a few hours to
dry slightly, and they are ready for use.
ARABIA
Murabbit Balah. (Stuffed Dates.)
Mix together in a saucepan half a pound of loaf sugar,
half saltspoonful of cream of tartar, and half a teacupful
of water.
Set the saucepan over a moderate fire and cook,
keeping it closely covered, till, when a little of it is tried
in cold water, it forms a jelly. Then remove immediately
from the fire, let it stand covered for ten minutes, and
beat it to a smooth stiff cream with a wooden spatula.
When as stiff as a very soft dough, turn it out on a
paste-board and work it with the fingers.
Have ready some fine dates✪ Stuffed Dates, carefully stoned, fill the
cavities with the cream, arrange them in a heap in the
centre of a glass dish, and serve.
Urz wa Laban. (Rice and Milk.)
Wash a pound of rice, which put into a stewpan with
cold water, half cook it, drain, and finish cooking in
deer's milk ; keep it on the fire till very tender, but not
in pulp ; add sugar at the last moment. When done,
range it on a deep dish, smooth the surface of the rice,
sprinkle over powdered cinnamon✪ Rice and Milk, mixed up with a
little sugar.
39
VI. —ARGENTINE
Menu
Tajadas de Melon
(Sliced Melon)
Matambre Lenguas
(Cold Rolled Beef) (Cold Tongue)
Sopa-Cola de Terneros
(Calves'-tail Soup)
Pescado-Raya con Salsa Blanca
(Boiled Skate and White Sauce)
Empanadas
(Meat Turn-overs)
Carbonada a la Criolla
(Stewed Meats)
Tortilla de Haba con Salsa de Tomate
(Haricot Bean Omelet)
Puchero a la Criolla
(Boiled Fowl and Vegetables)
Asado
(Grilled Beef)
Dulce de Leche con Almendras
(Milk and Almond Cream)
Huevos Quimbos Cabellos de Angel
(Custards) (Angel's Hair)
Fruta
(Fruit)
Cafe
(Coffee)
40
ARGENTINE
Matambre. (Cold Rolled Beef.)
Matambre is the thin piece of flesh over the ribs and
running into the flank, and has to be cut off with a little
fat along with it. Spread it out on an ashet, and sprinkle
salt and pepper (not cayenne) and pieces of hard-boiled
egg over it. Leave it for twenty-four hours, then roll
it up, and tie it tightly with string. Leave it two days
and then boil it till tender. Serve it in slices, cold.
Lenguas. (Cold Tongue.) ✪ Sopa-Cola de Terneros (Calves'-tail Soup)
Page 26 · 11 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a thin syrup of one pint of water and half a pound of loaf sugar.
When skimmed and boiled clear, put into it one dozen large whole dried figs, and let them get hot through. Remove the pan from the fire, and then let the figs soak in the syrup for twenty-four hours. Put six ounces of loaf sugar, a quarter saltspoonful of cream of tartar, and a half teacupful of cold water into a saucepan, and boil it till, when a little of it is tried in cold water, it forms a soft jelly. Take it from the fire, let it stand closely covered for ten minutes, and then beat it into a smooth cream with a spatula.
Have ready a quarter pound of sweet almonds blanched and thoroughly dried, grated, stir them into the creamed syrup together with a small quantity of essence of almonds and a little finely-cut citron. Cut a slit in the side of each fig, and stuff this paste into them, lay them on a dish, and dredge with sugar.
Let them stand in a warm place for a few hours to dry slightly, and they are ready for use.
Murabbit Balah. (Stuffed Dates.)
Mix together in a saucepan half a pound of loaf sugar, half saltspoonful of cream of tartar, and half a teacupful of water.
Set the saucepan over a moderate fire and cook, keeping it closely covered, till, when a little of it is tried in cold water, it forms a jelly. Then remove immediately from the fire, let it stand covered for ten minutes, and beat it to a smooth stiff cream with a wooden spatula. When as stiff as a very soft dough, turn it out on a paste-board and work it with the fingers.
Have ready some fine dates, carefully stoned, fill the cavities with the cream, arrange them in a heap in the centre of a glass dish, and serve.
Urz wa Laban. (Rice and Milk.)
Wash a pound of rice, which put into a stewpan with cold water, half cook it, drain, and finish cooking in cream milk ; keep it on the fire till very tender, but not in pulp ; add sugar at the last moment. When done, range it on a deep dish, smooth the surface of the rice, sprinkle over powdered cinnamon, mixed up with a little sugar.
VI. —ARGENTINE
Menu
Tajadas de Melon
(Sliced Melon)
Matambre Lenguas
(Cold Rolled Beef) (Cold Tongue)
Sopa-Cola de Terneros
(Calves'-tail Soup)
Pescado-Raya con Salsa Blanca
(Boiled Skate and White Sauce)
Empanadas
(Meat Turn-overs)
Carbonada a la Criolla
(Stewed Meats)
Tortilla de Haba con Salsa de Tomate
(Haricot Bean Omelet)
Puchero a la Criolla
(Boiled Fowl and Vegetables)
Asado
(Grilled Beef)
Dulce de Leche con Almendras
(Milk and Almond Cream)
Huevos Quimbos Cabellos de Angel
(Custards) (Angel's Hair)
Fruta
(Fruit)
Cafe
(Coffee)
ARGENTINE
Matambre. (Cold Rolled Beef.)
Matambre is the thin piece of flesh over the ribs and running into the flank, and has to be cut off with a little fat along with it. Spread it out on an ashet, and sprinkle salt and pepper (not cayenne) and pieces of hard-boiled egg over it. Leave it for twenty-four hours, then roll it up, and tie it tightly with string. Leave it two days and then boil it till tender. Serve it in slices, cold.
Lenguas. (Cold Tongue.)
Records on this page
Stuffed FigsStuffed DatesRice and MilkSopa-Cola de Terneros (Calves'-tail Soup)Pescado-Raya con Salsa Blanca (Boiled Skate and White Sauce)Empanadas (Meat Turn-overs)Carbonada a la Criolla (Stewed Meats)Tortilla de Haba con Salsa de Tomate (Haricot Bean Omelet)Puchero a la Criolla (Boiled Fowl and Vegetables)Matambre (Cold Rolled Beef)Lenguas (Cold Tongue)