X — East India Fish.
Slice yi pound of cooked salmon ^ then
heat I ounce of butter in a stew-pan ; add 2
small onions chopped fine, i ouuce of
cocoauut, 3 hard-boiled eggs chopped. I«t
cook a few minutes, then add 1 pint of milk ;
let boil up once. Add the fish, i teaspoon-
ful of curry paste, t teaspoonfiit of paprica
Janaaiy
and salt to taste. Let cook a few minutes,
then stir in i large tablespoonful of boiled
rice. Serve verj' hot with toast
3. — English Gems.
Cream i cup of butter with 2 cups of
brown sugar ; add 4 beaten eggs, i teaspoon-
ful of soda dissolved in i large cup of strong
coffee, I cup of molasses, 4 cups of sifted
flour, yi teaspoonful each of nutmeg, allspice,
cloves and mace, 3 teaspoonfuls of cream of
tartar sifted with ^ cup of flour, i cup of
raisins, yi cup of currants and chopped
citron. Mix well and fill buttered gem pans
yi full and bake until done. Then cover
with chocolate icing.
4. — Turkish Pudding.
Dissolve }i box of gelatin ; chop }^ pound
of dates and mix with a ounces of boiled
rice, J4 cup of pulverized sugar and i tea-
spoonful of vanilla ; then mix the geladn
with 1 pint of whipped cream. Mix all well
together and turn int. a mold and stand on
ice until cold. Sprinkle with chopped nuts.
Serve with whipped cream.
Jaxmars
5. — Chinese Chicken.
Cat a fat chicken into pieces at the joints;
season with all kinds of condimeots ; then
put in a deep saucepan. Add some chopped
ham, a few sliced bamboo sprouts, i chopped
onion and a handful of walnuts. Cover with
hot water and let stew slowly until tender.
Add some Chinese sauce and paisley. Serve
with shredded pineapple✪ Chinese Chicken.
6. — Scotch Scones.
Sift 1 1^ pints of flour ; add a pinch of salt,
I teaspoonful of soda mixed with i pint of
sour milk✪ Scotch Scones. Mix to a soft dough. Lay on a
well-floured baking-board and roll i inch
thick. Cut with a round calte-cutter and
bake on a hot greased griddle until brown on
both sides. Serve hot with butter.
7- — Egyptian Meat Balls.
Chop I pound of raw beef; season with
salt, pepper and i teaspoonful of curry-
powder ; add % stalks of chopped celery,
I small onion and some chopped parsley.
Mix with 3 beaten eggs and j4 cup of bread-
crumbs✪ Egyptian Meat Balls, and make into small balls. Let
January
cook in hot butter until tender. Serve on a
border of boiled rice and pour over all a
highly seasoned tomato-sauce.
8.* — Austrian Potato Dumplings.
Peel 5 potatoes and boil whole in salted
water until tender. Drain, let get cold, then
grate them and mix with 4 ^gs and i ounce
of butter ; add salt to taste. Mix well ; add
flour enough to form into dumplings✪ Austrian Potato Dumplings and fry
in deep hot lard until brown. Serve hot with
cooked fruit,
g. — Belgian Rice Dessert.
Cook I pint of milk; add }i cup of
boiled rice and some currants; stir in the
yolks of 2 eggs well beaten with 2 table-
spoonfuls of sugar. Remove from the fire.
Add I teaspoonful of vanilla ; then form into
cylinders. Dip in beaten egg and fine
bread-crumbs✪ Belgian Rice Dessert and fry a golden brown.
Sprinkle with pulverized sugar and put some
red currant jelly on top and serve.
la — Bavarian Pear Pudding.
Soak yi loaf of bread and press dry.
Mix with % pound of chopped suet ; add a
tcaspoonfut of salt, i cup of sugar, a cgga
and the grated peel of a lemon, a piucb of
cinnamon, cloves and allspice. Add some
sifled flour✪ Bavarian Pear Pudding ; mix well, and form into a large
ball. Then peel i quart of pears. Cut in
half, and lay in a large saucepan a layer of
pears; sprinkle with sugar, cinnamon and
grated lemon peel. Lay in the pudding;
cover with a layer of pears and pour ovo' all
3 tablespoon fuls of syrup. Fill with cold
water and boil half an hour ; then bake three
hours and serve hot.
Page 1 · 7 recipe records on this page
Presented as published in 1908. 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
X — East India Fish. Slice yi pound of cooked salmon ^ then heat I ounce of butter in a stew-pan ; add 2 small onions chopped fine, i ouuce of coconut, 3 hard-boiled eggs chopped. I«t cook a few minutes, then add 1 pint of milk ; let boil up once. Add the fish, i teaspoonful of curry paste, t teaspoonful of paprica
January
and salt to taste. Let cook a few minutes, then stir in i large tablespoonful of boiled rice. Serve very hot with toast
3. — English Gems. Cream i cup of butter with 2 cups of brown sugar ; add 4 beaten eggs, i teaspoonful of soda dissolved in i large cup of strong coffee, I cup of molasses, 4 cups of sifted flour, yi teaspoonful each of nutmeg, allspice, cloves and mace, 3 teaspoonfuls of cream of tartar sifted with ^ cup of flour, i cup of raisins, yi cup of currants and chopped citron. Mix well and fill buttered gem pans yi full and bake until done. Then cover with chocolate icing.
4. — Turkish Pudding. Dissolve }i box of gelatin ; chop }^ pound of dates and mix with a ounces of boiled rice, J4 cup of pulverized sugar and i teaspoonful of vanilla ; then mix the geladn with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.
January
5. — Chinese Chicken. Cat a fat chicken into pieces at the joints;
season with all kinds of condiments ; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, i chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.
6. — Scotch Scones. Sift 1 1^ pints of flour ; add a pinch of salt, I teaspoonful of soda mixed with i pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll i inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.
7- — Egyptian Meat Balls. Chop I pound of raw beef; season with salt, pepper and i teaspoonful of curry powder ; add % stalks of chopped celery, I small onion and some chopped parsley. Mix with 3 beaten eggs and j4 cup of breadcrumbs, and make into small balls. Let
January
cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.
8.* — Austrian Potato Dumplings. Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 ^gs and i ounce of butter ; add salt to taste. Mix well ; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit,
g. — Belgian Rice Dessert. Cook I pint of milk; add }i cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add I teaspoonful of vanilla ; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.
la — Bavarian Pear Pudding.
Soak yi loaf of bread and press dry.
Mix with % pound of chopped suet ; add a
teaspoonful of salt, i cup of sugar, a egg and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifled flour ; mix well, and form into a large ball. Then peel i quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoon fuls of syrup. Fill with cold water and boil half an hour ; then bake three hours and serve hot.
Records on this page
Chinese ChickenScotch SconesEgyptian Meat BallsAustrian Potato DumplingsVienna Stewed CarrotsBelgian Rice DessertBavarian Pear Pudding