European and American cuisine

Brown Kale k la Paysanne d'Allemande.— For a family of 6 take 4 large or 6 small heads of brown kale, remove and throw away the withered leaves ; strip the kale from the stems, cut the small center leaves into small pieces, wash thoroughly several times in cold water; drain well and put in a large covered saucepan, cover with boiling water and boil 10 minutes; then remove the kale with a skimmer to a colander to drain ; throw the water in which the kale was boiled away ; return the kale to the saucepan, cover with fresh boiling water ; wash 2 pounds of bacon in warm water, lay it in the center of kale ; add 4 medium-sized fine-cut onions, 4 tablespoonfuls oatmeal, 4 ounces fine-chopped suet, Yg tablespoonful salt, 1 teaspoonful pepper, 1 tablespoonful sugar, cover closely, and boil till done, which will take about 2 hours. Taste ; if necessary, add more salt. Brown Kale with Pinkel.— Prepare the kale as in foregoing recipe, omitting the suet. Procure from a German delicatessen store a nice pinkel, wash, lay it on top the kale, and boil till done. Brown Kale with Chestnuts.— Procure 3 nice heads of brown kale, remove the withered leaves and strip the kale from the stems, wash it thoroughly several times in cold water ; place it in a saucepan, cover with boiling water, set over the fire, and cook 10 minutes ; drain in a colander and chop coarsely on a board ; return the kale to the saucepan, add 2 tablespoonfuls poultry fat or pure leaf lard ; season with 1 even teaspoonful salt, 1 even teaspoonful pepper, and 1 fine-chopped onion, cover with boiling water, and boil till done, which will take 1½ hour. At the same time place 1 pound large chestnuts over the fire, cook 20 minutes ; drain, and remove the skin ; return the chestnuts in a saucepan to the fire, cover with white bouillon or broth, add 1 teaspoonful sugar, and boil till tender ; then drain, add 1 ounce batter, and toss for a few minutes over the fire. Arrange the kale on a hot dish, around it lay the chestnuts, and around the chestnuts a border of small fried German potatoes. Spinach à la Crème. — — Gut off the stalks from V, peck of spinach, trim it neatly, and wash it 4 times in plenty of cold water ; place in a saucepan, cover with boiling water, add Yt tablespoonful salt ; if very young boil it 10 minutes, if old 15 minutes. Remove, drain, and press out all the water, then chop it very fine. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add y, pint cream or milk, y, even teaspoonf ul salt, ^4, teaspoonfnl white pepper, cook a few minutes; add the spinach, stir for a few minutes ; dress on a hot dish, and garnish with 6 poached eggs or 3 hard-boiled eggs cut into quarters. Spinach à l'Américaine. — — Prepare and wash y^ peck of spinach as in foregoing recipe ; place it over the fire in a saucepan, cover with boiling water, add y^ tablespoonful salt, boil 15 minutes ; then drain well in a colander, cut through it several times with a knife, place it in a hot covered dish, put 1 ounce butter in small pieces over the top ; cover, and set the dish for a few minutes in front of oven ; garnish with 3 hard-boiled eggs cut into quarters, and serve with vinegar.