Mix ^ pound of butter with 6 tablespoon-
fuls of sugar. Add the yolks of 5 eggs, yi
cup of milk, ^ pound of sifted flour with a
teaspoonfub of baking-powder, a pinch of
salt and the grated peel of a lemon✪ German Waffles. Mix
well ; add the whites beaten stiff and bake
in a wcU-greased waffle iron. SptinUe with
pulverized sugar and serve hot.
la.— Dutch Rice Fritters.
Take i cup of boiled rice and mix with 3
beaten eggs. Then sift J4 cup of flour with
I tcaspoonful of baking-powder and a
pinch of salt. Add some sugar to taste✪ Dutch Rice Fritters.
Beat to a light thick batter and fry a spoon-
ful at a time in boiling lard. Sprinkle with
pulverized sugar and serve hot with cooked
fruit.
October
13.— French Lettuce Salad.
Take the inner lettuce leaves; sprinkle
vith salt and pepper. Mix the yolks of 2
hard-boiled eggs with i tablespoonful of olive-
oil and stir all together with 2 tablespoonfuls
of white wine vinegar✪ French Lettuce Salad. Serve at once with
meats.
14. — Austrian Baked Eggs.
Poach fresh eggs one at a time ; then put
in a well-buttered baking-dish ; sprinkle with
salt, pepper, bits of butter and grated cheese.
Pour over the top J^ cup of cream sauce and
cover with fine bread-crumbs. Set in the oven
to brown and serve hot with tomato-sauce.
15.— Swedish Stewed Chicken.
Cut a spring chicken in pieces at the
joints ; season with salt and pepper and saut*
in hot butter. Add a cups of cream sauce,
J4 cup of boiled rice, some chopped parsley
and bits of butter. Let stew slowly until the
chicken is very tender. Serve hot.
16.— Polish Filled Pish.
Clean the fish ; cut open along the back-
October
bone. Remove all the lish from the skin and
bone from head to tail and chop line. Fry i
onion in butter; add some soaked bread.
Take from the fire and mix with the chopped
fish. Add 2 eggs and chopped parsley;
season highly with salt and pepper, a pinch
of cloves and nutmeg. Fill the skin of the
fish with the mixture and boil with sliced
onions, a few lemon slices, some parsley and
a. tabiespoonful of butter, salt and pepper,
until done. Serve hot or cold.
17.— Eels a la Poulette.
Clean and skin the eels ; let boil with salt,
pepper and vinegar. Then cut into three-inch
pieces. Heat 3 tablespoon fuls of butter; add
I onion chopped ; stir in i tabiespoonful of
flour until brown ; add 1 cup of water, salt,
pepper, i bay-leaf, some parsley and thyme.
Let boil well ; add the eels and i glass of
wine. Boil ten minutes longer ; thicken the
sauce with the yolks of 2 eggs well beaten
and seasoned with lemon-juice. Serve with
fried croutons.
18. — Italian Baked Fish.
Clean and season a blue fish widt taik.
October
pepper and cloves. Lay the fish in a bak-
ing-pan with i onion chopped fine and a
tablespoonfuls of chopped carrot and parsley.
Pour over i glass of wine; sprinkle with
flour. Put flakes of butter over the flsh and
let bake until brown. Serve with macaroni.
19. — Dutch StuBed Goose.
Clean and season a goose and stuff with
oysters well seasoned with salt, pepper,
parsley, thyme and bits of butter rolled in
fine bread-crumbs. Put in a baking-dish.
Pour over the oyster liquor and a little hot
water ; let bake until done. Baste as often
as necessary. Serve with red currant jelly.
ao. — Swiss Roast Turkey.
Clean and season the turkey with salt and
pepper. Then fill with z cups of bread-
crumbs mixed with a lump of butter, some
chopped onion and thyme, salt and p>epper to
taste, % cup of seeded raisins and ^ cup of
nuls. Mix all well with a beaten ^gs. Put
turkey in dripping-pan and let bake a rich
brown. Baste often with the dripping until
tender. Save with dressing.
^
October ✪ Austrian Baked Eggs
Page 28 · 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
Mix ^ pound of butter with 6 tablespoonfuls of sugar. Add the yolks of 5 eggs, yi cup of milk, ^ pound of sifted flour with a teaspoonfub of baking-powder, a pinch of salt and the grated peel of a lemon. Mix well ; add the whites beaten stiff and bake in a well-greased waffle iron. SptinUe with pulverized sugar and serve hot.
la.— Dutch Rice Fritters. Take i cup of boiled rice and mix with 3 beaten eggs. Then sift J4 cup of flour with I tcaspoonful of baking-powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit.
October
13.— French Lettuce Salad.
Take the inner lettuce leaves; sprinkle vith salt and pepper. Mix the yolks of 2 hard-boiled eggs with i tablespoonful of oliveoil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats.
14. — Austrian Baked Eggs. Poach fresh eggs one at a time ; then put in a well-buttered baking-dish ; sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top J^ cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce.
15.— Swedish Stewed Chicken. Cut a spring chicken in pieces at the joints ; season with salt and pepper and saut* in hot butter. Add a cups of cream sauce, J4 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot.
16.— Polish Filled Pish. Clean the fish ; cut open along the back-
October
bone. Remove all the lish from the skin and bone from head to tail and chop line. Fry i onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a. tablespoonful of butter, salt and pepper, until done. Serve hot or cold.
17.— Eels a la Poulette. Clean and skin the eels ; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 3 tablespoon fuls of butter; add I onion chopped ; stir in i tabiespoonful of flour until brown ; add 1 cup of water, salt, pepper, i bay-leaf, some parsley and thyme. Let boil well ; add the eels and i glass of wine. Boil ten minutes longer ; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons.
18. — Italian Baked Fish. Clean and season a blue fish widt salt,
October
pepper and cloves. Lay the fish in a baking-pan with i onion chopped fine and a tablespoonfuls of chopped carrot and parsley. Pour over i glass of wine; sprinkle with flour. Put flakes of butter over the flsh and let bake until brown. Serve with macaroni.
19. — Dutch Stuffed Goose. Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water ; let bake until done. Baste as often as necessary. Serve with red currant jelly.
ao. — Swiss Roast Turkey. Clean and season the turkey with salt and pepper. Then fill with z cups of breadcrumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, % cup of seeded raisins and ^ cup of nuls. Mix all well with a beaten ^gs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Save with dressing.
^
October
Records on this page
Jewish Gefuellte FishOriental PuddingGerman WafflesDutch Rice FrittersFrench Lettuce SaladFrench Lettuce SaladAustrian Baked EggsSwedish Stewed ChickenPolish Filled FishEels a la PouletteJewish Stewed SweetbreadsItalian Baked FishHungarian Baked HerringDutch Stuffed GooseSwiss Fried SweetbreadsSwiss Roast Turkey