3tt — German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to
taste and fiavor with a pinch of cinnamon✪ Jewish Veal Stew
and nutmeg. Slice a lemon very thin and
put in the beer. Let get very cold on ice
and serve with sponge-cake.
^^
SEPTEMBER.
I, — Dutch Biscuits.
Make a soft biscuit dough ; then put on a
well-floured baking-board and roll out one- half
inch thick. Sprinkle with sugar, cinnamon
and grated lemon pee! and pour over some
melted butter. Then roll up the dough and
cut into inch thick slices j lay in a well-but-
tered baking-pan and let bake in a hot oven
until done.
a. — Hindoo Oyster Fritters.
Boil large oysters in their liquor ; season
with salt, pepper and curry-powder. Let
come to a boil ; then drain, and spread the
oysters with highly seasoned minced chicken.
Dip them in a seasoned egg batter and fry in
deep hot lard to a golden brown. Serve
hot, garnished with fried parsley and lemon
slices.
Septemher
3.— Jewish Chrimsel.
Soak ^ loaf of bread in milk ; add t cup
of sugar, }i cup of raisins, )4 cup of
pounded nuts, the grated peel of a lemon
and a pinch of cinnamon. Then mix with
the yolks of 4 eggs and the whites beaten
stiff and fry by the tablespoonful in hot fat
ontil brown. Serve hot with wine sauce.
4. — Spanish Relish.
Stone some large olives and fill the space
with anchovy paste, mixed with well-seasoned
tomato-sauce. Then fry thin slices of bread
and spread with some of the paste. Place a
filled olive in the centre; sprinkle with
chopped hard-boiled eggs and garnish with
fillets of anchovies and sprigs of parsley✪ Spanish Relish.
5. — French Orange Compote.
Make a syrup of sugar and water ; add a
little lemon- juice. Peel and remove seeds
of oranges ; cut into quarters and lay them
in the boiling syrup ; let cook ten minutes.
Remove the oranges to a glass dish ; pour
over the syrup and garnish with candied
cherries✪ French Orange Compote.
September
6. — Spanish Baked Chicken.
Cleaa and season a chicken vith salt
and pepper and let boil until tender. Put
the chicken in a baking-dish ; pour ovn
some tomato-sauce highly seasoned ; sprinkle
with well-buttered bread-crumbs and let
bake until brown. Place on a large platter
with a border of boiled rice✪ Spanish Baked Chicken and pour over
the sauce. Serve hot.
7.— Swiss Beet Salad.
Boil red beets until tender; skin and
cut into thin slices. Sprinkle with salt,
whole pepper, whole cloves, 2 bay-leaves
and mix with wine vinegar✪ Swiss Beet Salad. Let stand.
Serve the next day.
8. — Bombay Chicken Croquettes.
Boil a fat hen well seasoned with salt,
pepper, i sliced onion, 2 green peppers and
3 cloves of garlic. Remove the chicken
and chop fine and mix with chopped paisley,
the grated rind of J^ lemon, j4 tcaspoonful
of paprica and a pinch of nutmeg. Add a
little chopped tarragon and chervil and 3
beaten eggs. Mix with the sauce and form
100
September
iDto croquettes. Then dip into beaten eggs
and fine bread-crumbs, and fry in deep hot
lard a golden blown. Serve hot. Garnish
with fried parsley and serve tomato-sauce
in a separate dish, flavored with chopped
mango chutney.
9- — Swiss Veal Pie.
Cut cooked veal into small pieces ; season
and moisten with a rich beef gravy. Pour
into a deep pie-dish. Then malce a cover
with mashed potatoes moistened with cream ;
sprinkle with bits of butter and let bake
until brown. Serve hot.
10. — Spanish Rice.
Fry I lai^e chopped onion with a cups
of tomatoes ; add i cup of stock, salt and
pepper to taste. Cover and let simmer ten
minutes ; then add 2 cups of boiled rice.
Mix well together with i tablespoonful of
butter. Let get very hot and serve.
II. — Polish Chicken Soup.
Cook a large fat chicken in 3 quarts of
water ; add x onion, 2 carrots and 2 sMlka
September ✪ Bombay Chicken Croquettes
Page 24 · 18 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.
3tt — German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to
taste and fiavor with a pinch of cinnamon
and nutmeg. Slice a lemon very thin and
put in the beer. Let get very cold on ice
and serve with sponge-cake.
^^
SEPTEMBER.
I, — Dutch Biscuits.
Make a soft biscuit dough ; then put on a
well-floured baking-board and roll out one- half
inch thick. Sprinkle with sugar, cinnamon
and grated lemon pee! and pour over some
melted butter. Then roll up the dough and
cut into inch thick slices j lay in a well-but-
tered baking-pan and let bake in a hot oven
until done.
a. — Hindoo Oyster Fritters.
Boil large oysters in their liquor ; season
with salt, pepper and curry-powder. Let
come to a boil ; then drain, and spread the
oysters with highly seasoned minced chicken.
Dip them in a seasoned egg batter and fry in
deep hot lard to a golden brown. Serve
hot, garnished with fried parsley and lemon
slices.
Septemher
3.— Jewish Chrimsel.
Soak ^ loaf of bread in milk ; add t cup
of sugar, }i cup of raisins, )4 cup of
pounded nuts, the grated peel of a lemon
and a pinch of cinnamon. Then mix with
the yolks of 4 eggs and the whites beaten
stiff and fry by the tablespoonful in hot fat
ontil brown. Serve hot with wine sauce.
4. — Spanish Relish.
Stone some large olives and fill the space
with anchovy paste, mixed with well-seasoned
tomato-sauce. Then fry thin slices of bread
and spread with some of the paste. Place a
filled olive in the centre; sprinkle with
chopped hard-boiled eggs and garnish with
fillets of anchovies and sprigs of parsley.
5. — French Orange Compote.
Make a syrup of sugar and water ; add a
little lemon- juice. Peel and remove seeds
of oranges ; cut into quarters and lay them
in the boiling syrup ; let cook ten minutes.
Remove the oranges to a glass dish ; pour
over the syrup and garnish with candied
cherries.
September
6. — Spanish Baked Chicken.
Cleaa and season a chicken vith salt
and pepper and let boil until tender. Put
the chicken in a baking-dish ; pour ovn
some tomato-sauce highly seasoned ; sprinkle
with well-buttered bread-crumbs and let
bake until brown. Place on a large platter
with a border of boiled rice and pour over
the sauce. Serve hot.
7.— Swiss Beet Salad.
Boil red beets until tender; skin and
cut into thin slices. Sprinkle with salt,
whole pepper, whole cloves, 2 bay-leaves
and mix with wine vinegar. Let stand.
Serve the next day.
8. — Bombay Chicken Croquettes.
Boil a fat hen well seasoned with salt,
pepper, i sliced onion, 2 green peppers and
3 cloves of garlic. Remove the chicken
and chop fine and mix with chopped paisley,
the grated rind of J^ lemon, j4 tcaspoonful
of paprica and a pinch of nutmeg. Add a
little chopped tarragon and chervil and 3
beaten eggs. Mix with the sauce and form
100
September
iDto croquettes. Then dip into beaten eggs
and fine bread-crumbs, and fry in deep hot
lard a golden blown. Serve hot. Garnish
with fried parsley and serve tomato-sauce
in a separate dish, flavored with chopped
mango chutney.
9- — Swiss Veal Pie.
Cut cooked veal into small pieces ; season
and moisten with a rich beef gravy. Pour
into a deep pie-dish. Then malce a cover
with mashed potatoes moistened with cream ;
sprinkle with bits of butter and let bake
until brown. Serve hot.
10. — Spanish Rice.
Fry I lai^e chopped onion with a cups
of tomatoes ; add i cup of stock, salt and
pepper to taste. Cover and let simmer ten
minutes ; then add 2 cups of boiled rice.
Mix well together with i tablespoonful of
butter. Let get very hot and serve.
II. — Polish Chicken Soup.
Cook a large fat chicken in 3 quarts of
water ; add x onion, 2 carrots and 2 sMlka
September