10. — Parisian Chicken.
Clean and season 2 spring chickens. Put
them in a saucepan with 3 tablespoonfula of
butter; cover and let simmer until brown.
Add }i can of mushrooms, chopped parsley,
and I glass of wine; let all cook until done.
Put on a platter and pour over i cup of hot
cream. Serve, garnished with croutons.
II. — Gennan Boiled Noodles.
Make a stifi* noodle-dough ; roll out very
thin and cut into ribbons half an inch wide.
Let them dry and boil in salted water ; drain
inacolander. Fry some sliced onions in but-
ter until soft; add the noodles. Stir and
serve hot with stewed chicken.
la.— Dutch Baked Fah.
Clean and split a fish open down the back ;
remove the backbone ; sprinkle with salt and
pepper ; put in a baking-dish, flesh side up.
Put flakes of butter on top; sprinkle with a
little ilour ; moisten with crear
hot oven until brown. Pour over a Hoi-
landaisc sauce and serve hot.
13, — Vienna Cheese Torte.
Mix I cup of cottage cheese with i table-
spoonful of cream, i tablespoooful of floui,
I tablespoonful of butter, 3 tablespoonfuls of
Bugar, the yolks of 3 eggs, and a pinch of
salt✪ Vienna Cheese Torte and cinnamon. Mix all together with
the whites beaten stiff; then line muffin-rings
with a rich pastry-dough ; fill with the cheese
and bake in a moderate oven until brown.
14. — Hungarian Fried Noodles.
Beat 3 eggs with a tablespoonfuls of water;
add a pinch of salt and enough flour to make
a stiff dough✪ Hungarian Fried Noodles work well. Then roll out as
thin as paper ; fold the dough and cut into
round pieces ; fry in deep hot lard to a golden
brown. Serve hot with stewed chicken.
15. — Belgian Roast Lamb.
Season 4 pounds of lamb with salt, pepper
and lemon-juice; put in the dripping-pan
with a small chopped onions, i bay-leaf, a
Sprigs of parsley and thyme ; then pour over
% cup of butter and dredge with flour. Add
ter and the juice of a lemon.
hot oven until done. Serve
16. — ^Russian Salad.
Chop ^ pound of cold roast veal with
J^ pound of smoked salmon, 3 sour pickles,
2 sour apples, i large onion, some beans
and capers and 3 hard-boiled eggs chopped
fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish
with sliced beets and olives✪ Russian Salad ; save cold.
17. — French Rolls.
Prepare the dough as for bread. Work
in }£ pound of butter and ^ pound of
sugar. Add 4 beaten ^gs ; form into rolb ;
put in a well-buttered l»king-pan ; let them
raise half an hour. Brush the tops with beaten
egg and let bake until done.
18. — German Herring Salad.
Soak herrings over night in cold water ;
remove the milch; cut off the head and
skin and cut the herring into small pieces ;
add 3 apples, t pickles, 3 hard-boiled eggs,
1 onion, a few olives, all cut fine. Put into
bowl ; mash the milch with .
I teaspoonful of sugar, peppei
^ cupful of vinegar and e
May
gether. Gaulish with sliced lenxni, and
serve with boiled potatoes.
19.— Belgian Fried CalFs Feet.
Clean aod boil the calfs feet until tender;
season with salt and pepper. Remove the
large bones from the feet ; beat 3 eggs with
salt and pepper ; dip the feet in the beaten
eggs ; then roll in fine bread-crumbs✪ Belgian Fried Calf's Feet and
fry in deep hot lard until brown. Serve hot
with tomato-sauce.
aa — Italian Ice Cream.
Whip I quart of cream with 3 cupfuls of
sugar until stiff. Put in the freezer until
half frozen ; then add the juice and grated
peel of 3 lemons, a tablcspoonfuls of fine
brandy, and a little pisUche coloring✪ Italian Ice Cream. Let
freeze until hard and serve with cake.
ai. — French Chocolate Biscuits.
Beat the yolks of 6 eggs with 10 ounces
of powered sugar ; add i ounce of powdered
French chocolate. Mix well with 4 ounces
of flour and the whites beaten stiff with a
pinch of salt; add i tablespoonful of vanilU
May
extra✪ French Chocolate Biscuitsct. Bake on wafer sheets in small cakes
to a light brown.
Page 14 · 16 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
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10. — Parisian Chicken.
Clean and season 2 spring chickens. Put
them in a saucepan with 3 tablespoonfula of
butter; cover and let simmer until brown.
Add }i can of mushrooms, chopped parsley,
and I glass of wine; let all cook until done.
Put on a platter and pour over i cup of hot
cream. Serve, garnished with croutons.
II. — Gennan Boiled Noodles.
Make a stifi* noodle-dough ; roll out very
thin and cut into ribbons half an inch wide.
Let them dry and boil in salted water ; drain
inacolander. Fry some sliced onions in but-
ter until soft; add the noodles. Stir and
serve hot with stewed chicken.
la.— Dutch Baked Fah.
Clean and split a fish open down the back ;
remove the backbone ; sprinkle with salt and
pepper ; put in a baking-dish, flesh side up.
Put flakes of butter on top; sprinkle with a
little ilour ; moisten with crear
hot oven until brown. Pour over a Hoi-
landaisc sauce and serve hot.
13, — Vienna Cheese Torte.
Mix I cup of cottage cheese with i table-
spoonful of cream, i tablespoooful of floui,
I tablespoonful of butter, 3 tablespoonfuls of
Bugar, the yolks of 3 eggs, and a pinch of
salt and cinnamon. Mix all together with
the whites beaten stiff; then line muffin-rings
with a rich pastry-dough ; fill with the cheese
and bake in a moderate oven until brown.
14. — Hungarian Fried Noodles.
Beat 3 eggs with a tablespoonfuls of water;
add a pinch of salt and enough flour to make
a stiff dough work well. Then roll out as
thin as paper ; fold the dough and cut into
round pieces ; fry in deep hot lard to a golden
brown. Serve hot with stewed chicken.
15. — Belgian Roast Lamb.
Season 4 pounds of lamb with salt, pepper
and lemon-juice; put in the dripping-pan
with a small chopped onions, i bay-leaf, a
Sprigs of parsley and thyme ; then pour over
% cup of butter and dredge with flour. Add
ter and the juice of a lemon.
hot oven until done. Serve
16. — ^Russian Salad.
Chop ^ pound of cold roast veal with
J^ pound of smoked salmon, 3 sour pickles,
2 sour apples, i large onion, some beans
and capers and 3 hard-boiled eggs chopped
fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish
with sliced beets and olives ; save cold.
17. — French Rolls.
Prepare the dough as for bread. Work
in }£ pound of butter and ^ pound of
sugar. Add 4 beaten ^gs ; form into rolb ;
put in a well-buttered l»king-pan ; let them
raise half an hour. Brush the tops with beaten
egg and let bake until done.
18. — German Herring Salad.
Soak herrings over night in cold water ;
remove the milch; cut off the head and
skin and cut the herring into small pieces ;
add 3 apples, t pickles, 3 hard-boiled eggs,
1 onion, a few olives, all cut fine. Put into
bowl ; mash the milch with .
I teaspoonful of sugar, peppei
^ cupful of vinegar and e
May
gether. Gaulish with sliced lenxni, and
serve with boiled potatoes.
19.— Belgian Fried CalFs Feet.
Clean aod boil the calfs feet until tender;
season with salt and pepper. Remove the
large bones from the feet ; beat 3 eggs with
salt and pepper ; dip the feet in the beaten
eggs ; then roll in fine bread-crumbs and
fry in deep hot lard until brown. Serve hot
with tomato-sauce.
aa — Italian Ice Cream.
Whip I quart of cream with 3 cupfuls of
sugar until stiff. Put in the freezer until
half frozen ; then add the juice and grated
peel of 3 lemons, a tablcspoonfuls of fine
brandy, and a little pisUche coloring. Let
freeze until hard and serve with cake.
ai. — French Chocolate Biscuits.
Beat the yolks of 6 eggs with 10 ounces
of powered sugar ; add i ounce of powdered
French chocolate. Mix well with 4 ounces
of flour and the whites beaten stiff with a
pinch of salt; add i tablespoonful of vanilU
May
extract. Bake on wafer sheets in small cakes
to a light brown.