ai. — English Peach Pie.
Make a rich pie-crust and let bake until
done. Peel and chop some peaches and mix
with sugar to taste. Fill the pie with the
peaches; let bake. Whip i cupof rich cream
with pulverized sugar and flavor with vanilla.
Spread the deam high over the pie ; let get
cold and serve.
33. — Bean Polenta (Italian).
Cook 2 cups of white dried beans with salt
and pepper until very soft ; press through a
colander. Fry i onion in 2 tablespoonfuls of
butter until brown j mix with the beans. Add
I tablespoonful of vinegai, i teaspoonful of
made mustard, some lemon -juice and 2 table-
spoonfuls of molasses✪ Bean Polenta (Italian). Let all get very hot
and serve with pork roasL
23. — French Almond Pudding,
Take ^ pound of almonds and pound in
a mtntar. Mix with 6 yolks of eggs and a
cup of sugar, i tablespoonful of lemon-juice,
I tablespoonful of brandy, 3 slices of stale
cake-crumbs and the whites of the ^gs beaten
stiff. Put in a well-buttered pudding-dish
and bake in a slow oven until done.
September
24.— Italian Cutlets.
Take tender veal cutlets; season highly
with pepper and salt. Dip in beaten egg and
fine la^d-crumbs and fry in boiling laid un-
til a light brown. Have ready some boiled
macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly
seasoned tomato-sauce✪ Italian Cutlets.
35. — Jewish Gefuellte F^h.
Take a pounds of trout and a pounds of
red fish ; cut in two-inch slices. Remove the
skin from one side of the slices. Chop 3
onions ; add salt, pepper and mix with fine
cracker-crumbs and i egg to a paste. Lay
the paste on the fish and put back the skin.
Boil the fish with salt, pepper and sliced
onion, i carrot and 2 sprigs of parsley cut
fine, a pinch of doves and allspice. Let
boil two hours. Add a tablcspoonful of rich
cream. Serve cold.
36.— Swedish Stewed Veal.
Season 3 pounds of veal. Lay some sliced
bacon in a saucepan ; let get hot ; add the
veal. Cover and let brown with 1 sliced
September
onioas, a carrots and an herb bouquet, t bay-
leaf and I tablespoonful of butter. Add i
pint of water and let simmer until tender.
Add chopped mushrooms and a small glass
of wine. Let all get hot and serve.
27. — French Apple Pie.
line a deep pie-dish vrith a rich pie-ciust.
Cb<^ 4 apples very fine and mix with sugar,
cinnamon, lemon-juice and }4 cup of cur-
rants. Then mix with the yolks of a eggs
well beaten. Fill the pie and bake until
done. Beat the whites with pulverized sugar
and spread on the pie. Let get light brown
on top,
aS.— Vietma Riled Apples.
Remove the core and scrape out the inside
of the apples. Mix the scraped apple with
chopped raisins, nuts, cinnamon, sugar and
grated lemon peel. Fill the apples ; place in
a stew-pan. Mix J^ cup of wine with J^ cup
of water. Sweeten with 3 tablespoon fuls of
sugar and pour over the apples. Let cook
slowly until the apples are tender. Remove
from the fire ; put on a glass dish. Pour over
the sauce and serve cold.
September
ag. — Scotch Stewed Tripe.
Clean and boil tripe until tender ; then fry
t chopped carrot and i onion until light
brown. Stir in i tablespoonful offlour; add
I cup of stock, 1 bay-leaf, some thyme and
parsley J let boiL Season with salt, pepper
and lemon-juice. Cut the tripe into narrow
strips ; add to the sauce. Let siimner one-
half hour and serve.
30,— Polish Stewed Calves' Feet
Boil the calves' feet in salted water until
tender; then take out the bones. Fry i
chopped onion in butter; stir in i tablespoon-
ful of flour; add i cup of stock. Let boil
with I bay-leaf, some parsley chopped fine
and ^ cup of vinegar, salt and pepper to
taste. Then add the feet and let simmer ten
minutes. Stir in the yolks of an egg and
serve hot
OCTOBER,
✪ Jewish Gefuellte Fish
Page 26 · 12 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.
ai. — English Peach Pie.
Make a rich pie-crust and let bake until
done. Peel and chop some peaches and mix
with sugar to taste. Fill the pie with the
peaches; let bake. Whip i cupof rich cream
with pulverized sugar and flavor with vanilla.
Spread the deam high over the pie ; let get
cold and serve.
33. — Bean Polenta (Italian).
Cook 2 cups of white dried beans with salt
and pepper until very soft ; press through a
colander. Fry i onion in 2 tablespoonfuls of
butter until brown j mix with the beans. Add
I tablespoonful of vinegai, i teaspoonful of
made mustard, some lemon -juice and 2 table-
spoonfuls of molasses. Let all get very hot
and serve with pork roasL
23. — French Almond Pudding,
Take ^ pound of almonds and pound in
a mtntar. Mix with 6 yolks of eggs and a
cup of sugar, i tablespoonful of lemon-juice,
I tablespoonful of brandy, 3 slices of stale
cake-crumbs and the whites of the ^gs beaten
stiff. Put in a well-buttered pudding-dish
and bake in a slow oven until done.
September
24.— Italian Cutlets.
Take tender veal cutlets; season highly
with pepper and salt. Dip in beaten egg and
fine la^d-crumbs and fry in boiling laid un-
til a light brown. Have ready some boiled
macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly
seasoned tomato-sauce.
35. — Jewish Gefuellte F^h.
Take a pounds of trout and a pounds of
red fish ; cut in two-inch slices. Remove the
skin from one side of the slices. Chop 3
onions ; add salt, pepper and mix with fine
cracker-crumbs and i egg to a paste. Lay
the paste on the fish and put back the skin.
Boil the fish with salt, pepper and sliced
onion, i carrot and 2 sprigs of parsley cut
fine, a pinch of doves and allspice. Let
boil two hours. Add a tablcspoonful of rich
cream. Serve cold.
36.— Swedish Stewed Veal.
Season 3 pounds of veal. Lay some sliced
bacon in a saucepan ; let get hot ; add the
veal. Cover and let brown with 1 sliced
September
onioas, a carrots and an herb bouquet, t bay-
leaf and I tablespoonful of butter. Add i
pint of water and let simmer until tender.
Add chopped mushrooms and a small glass
of wine. Let all get hot and serve.
27. — French Apple Pie.
line a deep pie-dish vrith a rich pie-ciust.
Cb<^ 4 apples very fine and mix with sugar,
cinnamon, lemon-juice and }4 cup of cur-
rants. Then mix with the yolks of a eggs
well beaten. Fill the pie and bake until
done. Beat the whites with pulverized sugar
and spread on the pie. Let get light brown
on top,
aS.— Vietma Riled Apples.
Remove the core and scrape out the inside
of the apples. Mix the scraped apple with
chopped raisins, nuts, cinnamon, sugar and
grated lemon peel. Fill the apples ; place in
a stew-pan. Mix J^ cup of wine with J^ cup
of water. Sweeten with 3 tablespoon fuls of
sugar and pour over the apples. Let cook
slowly until the apples are tender. Remove
from the fire ; put on a glass dish. Pour over
the sauce and serve cold.
September
ag. — Scotch Stewed Tripe.
Clean and boil tripe until tender ; then fry
t chopped carrot and i onion until light
brown. Stir in i tablespoonful offlour; add
I cup of stock, 1 bay-leaf, some thyme and
parsley J let boiL Season with salt, pepper
and lemon-juice. Cut the tripe into narrow
strips ; add to the sauce. Let siimner one-
half hour and serve.
30,— Polish Stewed Calves' Feet
Boil the calves' feet in salted water until
tender; then take out the bones. Fry i
chopped onion in butter; stir in i tablespoon-
ful of flour; add i cup of stock. Let boil
with I bay-leaf, some parsley chopped fine
and ^ cup of vinegar, salt and pepper to
taste. Then add the feet and let simmer ten
minutes. Stir in the yolks of an egg and
serve hot
OCTOBER,