9. — Swiss Pancakes.
Peel and grate 4 raw potatoes ; mix with
I ounce of butter, i ounce of bread-crumbs,
^ pint of milk, i large tablespoonful of Swiss
cheese, the yolks of three eggs and the whites
beaten stiff. Season with salt and pepper
and mix with i tablespoonful of fiour to a
smooth batter ; then hy in hot lard until
brown. Serve hot.
10. — English Tarts.
Make a rich puff paste ; roll out thin and
cut into squares ; then fill with fruit jam ;
turn over and pinch in the edges. Drop in
a kettle of deep hot lard and fry until a deli-
cate brown. Sprinkle with pulverized sugar
and serve hot.
II. — Norwegian Rice.
Cook rice until tender ; then reheat in a
well-seasoned chicken stock. Put on a plat-
ter; sprinkle with chopped chicken liver,
scrambled eggs and grated cheese and serve
at once.
13. — Spanish Broilet
Take a fresh kidney; cle
August
thin slices ; run a skewer through ttiem to
hold them together. Sprinkle with salt and
pepper and brush with butter; put on a
broiler and cook for five minutes. Then
place on a platter; pour over some lemon -
juice and hot butter ; sprinkle with parsley
ftnd serve at once.
13. — Egyptian StufTed Peppers.
Cut off the tops and remove the seeds from
large sweet peppers. Stuff with chopped raw
beef highly seasoned, and mix with chopped
onion, parsley, tomato, a beaten egg and 2
tablespoon fuls of chutney. Put the stuffed
peppers in a baking-pan with a little hot
water; sprinkle with bits of butter and let
bake three-quarters of an hour. Serve. Gar-
I niah with cucumber salad.
14, — English Tea Cakes.
Beat ^ pound of butter with ^ pound of
sugar to a cream. Add t egg and i tea-
spoonful each of cinnamon and mace. Mix
with 6 ounces of sifted flour, a pinch of salt
and milk enough to make a stiff dough ; then
roll out very thin. Cut into round cakes and
bake in a quick oven until done.
August
15. — Bavarian Cheese Cake.
Make a rich biscuit dough ; roll out and
place on a well-buttered pie-dish. Then mix
^ pound of cottage cheese with a pinch of
salt, ^ cup of melted butter, J^ cup of
sugar, ^ lemon grated, 2 yolks of eggs and
3^ cup of currants ; add the whites beaten
stiff✪ Bavarian Cheese Cake. Fill the pie with the cheese. Serve
hot or cold with coffee.
16.— Spanish Chicken.
Cut a spring chicken into pieces at the
joints ; season with salt and pepper and fry
until brown. Remove the chicken; add i
onion, 2 cloves of garlic chopped and i cup
of tomatO'Sauce. Cover and let simmer ;
then add the chicken with i glass of sherry '
wine. Cook ten minutes. Serve hot with
boiled rice.
17.— Polish Shrimp Salad.
Drain i cup of shrimps and i can of sar-
dines; cut into small pieces. Add 3 hard-
boiled eggs, I small onion, a few capers and
gherkins chopped fine and chopped parsley.
Mix with }( cup of vinegar. Line the salad
Aagust
bowl with the crisp lettuce leaves. Add the
salad and poui over a mayonnaise dressing
and serve.
i8. — Dutch Apple Pudding.
Peel and t:hop apples ; mix with % cup of
uuts, raisins, the juice and rind of J4 lemon
and I toblespoonful of brandy. Then add
the ytriks of 4 eggs and the whites beaten to
a stiff froth. Let bake in a moderate oven
until done. Serve cold.
19. — Bavarian Potatoes.
Peel and cook some new potatoes with i
sliced onion, salt and pepper, until tender.
Then brown i tablcspoonful of flour in 2 tea-
spoonfuls of butler ; add J^ cup of water ; let
boil well with some chopped parsley, salt and
pepper; then add the potatoes and let simmer
five minutes. Serve hot.
aa — Spanish Steak Roll.
Cut thin slices from the round steak ; then
chop I onion, 3 tomatoes, some celery,
parsley and 2 hard-boiled eggs and season
August ✪ Spanish Chicken
Page 22 · 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
A modernized reading is not available for this page yet. You are seeing the original text.
9. — Swiss Pancakes.
Peel and grate 4 raw potatoes ; mix with
I ounce of butter, i ounce of bread-crumbs,
^ pint of milk, i large tablespoonful of Swiss
cheese, the yolks of three eggs and the whites
beaten stiff. Season with salt and pepper
and mix with i tablespoonful of fiour to a
smooth batter ; then hy in hot lard until
brown. Serve hot.
10. — English Tarts.
Make a rich puff paste ; roll out thin and
cut into squares ; then fill with fruit jam ;
turn over and pinch in the edges. Drop in
a kettle of deep hot lard and fry until a deli-
cate brown. Sprinkle with pulverized sugar
and serve hot.
II. — Norwegian Rice.
Cook rice until tender ; then reheat in a
well-seasoned chicken stock. Put on a plat-
ter; sprinkle with chopped chicken liver,
scrambled eggs and grated cheese and serve
at once.
13. — Spanish Broilet
Take a fresh kidney; cle
August
thin slices ; run a skewer through ttiem to
hold them together. Sprinkle with salt and
pepper and brush with butter; put on a
broiler and cook for five minutes. Then
place on a platter; pour over some lemon -
juice and hot butter ; sprinkle with parsley
ftnd serve at once.
13. — Egyptian StufTed Peppers.
Cut off the tops and remove the seeds from
large sweet peppers. Stuff with chopped raw
beef highly seasoned, and mix with chopped
onion, parsley, tomato, a beaten egg and 2
tablespoon fuls of chutney. Put the stuffed
peppers in a baking-pan with a little hot
water; sprinkle with bits of butter and let
bake three-quarters of an hour. Serve. Gar-
I niah with cucumber salad.
14, — English Tea Cakes.
Beat ^ pound of butter with ^ pound of
sugar to a cream. Add t egg and i tea-
spoonful each of cinnamon and mace. Mix
with 6 ounces of sifted flour, a pinch of salt
and milk enough to make a stiff dough ; then
roll out very thin. Cut into round cakes and
bake in a quick oven until done.
August
15. — Bavarian Cheese Cake.
Make a rich biscuit dough ; roll out and
place on a well-buttered pie-dish. Then mix
^ pound of cottage cheese with a pinch of
salt, ^ cup of melted butter, J^ cup of
sugar, ^ lemon grated, 2 yolks of eggs and
3^ cup of currants ; add the whites beaten
stiff. Fill the pie with the cheese. Serve
hot or cold with coffee.
16.— Spanish Chicken.
Cut a spring chicken into pieces at the
joints ; season with salt and pepper and fry
until brown. Remove the chicken; add i
onion, 2 cloves of garlic chopped and i cup
of tomatO'Sauce. Cover and let simmer ;
then add the chicken with i glass of sherry '
wine. Cook ten minutes. Serve hot with
boiled rice.
17.— Polish Shrimp Salad.
Drain i cup of shrimps and i can of sar-
dines; cut into small pieces. Add 3 hard-
boiled eggs, I small onion, a few capers and
gherkins chopped fine and chopped parsley.
Mix with }( cup of vinegar. Line the salad
Aagust
bowl with the crisp lettuce leaves. Add the
salad and poui over a mayonnaise dressing
and serve.
i8. — Dutch Apple Pudding.
Peel and t:hop apples ; mix with % cup of
uuts, raisins, the juice and rind of J4 lemon
and I toblespoonful of brandy. Then add
the ytriks of 4 eggs and the whites beaten to
a stiff froth. Let bake in a moderate oven
until done. Serve cold.
19. — Bavarian Potatoes.
Peel and cook some new potatoes with i
sliced onion, salt and pepper, until tender.
Then brown i tablcspoonful of flour in 2 tea-
spoonfuls of butler ; add J^ cup of water ; let
boil well with some chopped parsley, salt and
pepper; then add the potatoes and let simmer
five minutes. Serve hot.
aa — Spanish Steak Roll.
Cut thin slices from the round steak ; then
chop I onion, 3 tomatoes, some celery,
parsley and 2 hard-boiled eggs and season
August