ax — India Canapes.
Cut slices of bread into delicate circles
and toast in butter ; then take i ounce of
chutney and a ounces of grated Parmesan
cheese; spread the toast with ham and the
chutney and sprinkle with grated cheese.
Set in the oven a few minutes and serve
hot, garnished with fried parsley.
23. — Chicken a la Tartare.
Season and stew 2 spring chickens with
I onion, some capers, parsley, i bay-leaf and
a sprigs of thyme chopped fine until tender.
Remove the chickens ; add i tablespoonful
of minced pickles, i teaspoonful of made
mustard, i teaspoonful of tarragon and ^
cup of mayonnaise sauce. Let boil up and
pour over the chickens. Serve with boiled
rice.
24. — Jevrish Pudding.
Soak 6 matzoth crackers in water ; press
dry and mix with i tablespoonful of butter,
a pinch of salt, the yolks of 5 eggs, a sniall
cup of sugar, some cinnainoo, ^ cup of
raisins ajid a little grated lemoti peel. Add
the beaten whites and bake until brown.
Serve with wine sauce.
25.— German Potato Pancakes.
Peel 3 large potatoes and lay in salted
water half an hour ; then grate the potatoes ;
add pepper, salt, 3 eggs and a large spoon-
ful of flour. Beat well togWher and fry in
hot lard by the tablespoonful until light
brown. Serve hot with a pot roast.
26. — English Roast Veal.
Season a veal loin roast with salt and
pepper and rub with butter. Put in the
dripping-pan with sliced onions, tomatoes and
parsley and 3 tablespoon fu Is of dripping.
Let roast ; baste often until tender. Serve
hot or cold, cut into thin slices.
27. — Russian Rice Pudding.
Mix cold boiled rice with the juice and
rind of a lemon, i cup of sugar and ^ glass
of fine rum ; then press into a mold. Let
get very cold and serve with cold cooked
fruit.
May
28. — Scotch Pudding.
Take i quart of black cherries; remove
the stones and mix with ^ pound of fine
bread-crumbs, some chopped nuts, the
beaten yolks of 4 eggs and ]4 cup of sugar.
Add the whites beaten stiff. Bake in a
well-buttered pudding-dish and serve cold.
2g. — Italian Potato Balls.
Peel and boil potatoes in salted water un-
til sofl ; drain, and mash smooth. Take a
pint of the mashed potatoes ; mix with 2
tablespoonfuls of melted butter and i c^ ;
add a little flour, and form into balls. Put
them into a well-buttered baking-pan ; sprinkle
with grated Parmesan cheese and bake in a
quick oven to a golden brown. Serve with
stewed chicken.
30. — Belgian Veal Cutlets.
Season veal cutlets; dip in beaten egg
and roll in fine bread-crumbs. Fry in deep
hot lard ; keep hot. Chop a few onions
with a clove of garlic and fry in a tablc-
spoonful of butter. Stir in i tablespoonful
of flout until brown ; add a little water and
die juice of a lemon, salt, pepper and DUt-
m^ to taste. Let boil well; then remove
from the fire ; stir in the yolks of 2 eggs, and
let get very hot; pour over the chops.
Serve with French peas.
31. — French Lemon Cookies.
Beat the yolks of 4 eggs ; add i cup of
butter and 3 cups of sugar beaten. Add the
whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a tea-
spoonful of baking-powder to make a stiff
dough. Roll out thin ; cut into small
cookies and bake in a quick oven to a light
JUNE.
I. — Italian Stuffed Tomatoes.
Cut tomatoes in halves; take out some of '
the pulp. Fry i large onion in butter, add
the tomato pulp, a piece of beef-marrow, i
sprigs of chopped parsley, salt and pepper.
Remove from the fire; add a beaten egg
and mix with bread-crumt^ and a pinch of
nutm^. Then fill the tomatoes, sprinkle
with buttered bread-crumbs and bake until
done. Serve on a platter with poached
eggs. Garnish with c
✪ Scotch Stuffed Eggs
Page 15 · 13 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
22. — India Canapes. Cut slices of bread into delicate circles and toast in butter ; then take i ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley.
23. — Chicken a la Tartare. Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the chickens ; add i tablespoonful of minced pickles, i teaspoonful of made mustard, i teaspoonful of tarragon and ^ cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice.
24. — Jevrish Pudding.
Soak 6 matzoth crackers in water ; press
dry and mix with i tablespoonful of butter,
a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, ^ cup of raisins ajid a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.
25.— German Potato Pancakes. Peel 3 large potatoes and lay in salted water half an hour ; then grate the potatoes ; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.
26. — English Roast Veal. Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 3 tablespoonfuls of dripping. Let roast ; baste often until tender. Serve hot or cold, cut into thin slices.
27. — Russian Rice Pudding. Mix cold boiled rice with the juice and rind of a lemon, i cup of sugar and ^ glass of fine rum ; then press into a mold. Let get very cold and serve with cold cooked fruit.
May
28. — Scotch Pudding. Take i quart of black cherries; remove the stones and mix with ^ pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and ]4 cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold.
2g. — Italian Potato Balls. Peel and boil potatoes in salted water until soft ; drain, and mash smooth. Take a pint of the mashed potatoes ; mix with 2 tablespoonfuls of melted butter and 1 egg ; add a little flour, and form into balls. Put them into a well-buttered baking-pan ; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.
30. — Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard ; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in i tablespoonful of flout until brown ; add a little water and
die juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire ; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.
31. — French Lemon Cookies. Beat the yolks of 4 eggs ; add i cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin ; cut into small cookies and bake in a quick oven to a light
JUNE.
I. — Italian Stuffed Tomatoes. Cut tomatoes in halves; take out some of ' the pulp. Fry i large onion in butter, add the tomato pulp, a piece of beef-marrow, i sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs. Garnish with c
Records on this page
Scotch Stuffed EggsScotch RarebitIndia CanapesChicken a la TartareJewish PuddingGerman Potato PancakesEnglish Roast VealRussian Rice PuddingScotch PuddingItalian Potato BallsBelgian Veal CutletsFrench Lemon CookiesItalian Stuffed Tomatoes