aa. — Spanish Cake.
Beat I pouud of buttei with i pound of
sugar to a cream. Add the yolks of 8 eggs
well beaten. Sift i pound of flour with 3
teaspoonfuls of baking-powder and stir to-
gether with I cup of milk. Add the whites
of eggs, beaten to a stiff frolh with a pinch
of salt. Flavor with rose-water. Bake in a
moderate oven until done.
23. — Vienna Stewed Carrots.
Peel some carrots and cut in small pieces.
B(»l in salted water until tender; drain.
Janaaty
Brown i tablespoon ful of flour in 2 table-
spoonfuls of butter ; add J^ cup of the water
in which the carrots were cooked, 2 table-
spoonfuls of vinegar and a little sugar. Let
all boil ; then add the carrots and i cup of
cooked peas, some chopped parsley and a
pinch of pepper✪ Vienna Stewed Carrots. Simmer ten minutes and
serve hot.
24 Russian Fish-Roll.
Chop some cooked trout and white fish,
and mix whh J^ cup of boiled rice. Season
with salt, pepper and all kinds of herbs
minced fine. Then make a rich pie-paste
and roll out very thin. Fill with the mix-
ture and make into a roll. Sprinkle with
bits of butter and let bake until brown.
Serve hot v
25.— India Curried Eggs.
Cut hard-boiled ^gs in halves ; then fry
I small chopped onion and i chopped apple
in hot butter; add ^ cup of pounded
almonds and 1 pint of milk, mixed with ^
tablespoon ful of cornstarch. Season with
salt and a dessertspoonful of ctirry-powder✪ India Curried Eggs.
Januaiy
Let cook ten minutes ; then add the ^^
Let all get very hot. Serve with croutons;
garnish with fried parslejr.
26. — Codfish a la Lyonnaiae.
Cut cold boiled codfish in pieces; then
boil 8 small onions until soft ; heat 2 table-
spoonfuls of butter. Add the boiled onions,
3 small cold sliced potatoes, the codfish and
I cup of milk ; sprinkle with pepper.
Cover and simmer ten minutes and serve
hot.
37.— Jewish Crebchen Soup.
Beat 3 eggs with 2 ublespoonfuls of water
and a pinch of salt ; then add enough flour
to make a stiff dough. Work it well with
flour and roll out as thin as possible ; fold
it double and cut into square pieces and fill
with minced cooked chicken or veal.
Sprinkle with chopped parsley and bits of
butter; fold in the edges. Have ready
some soup stock ; when boiling, add the
crebchen and let boil until done. Serve
with the soup.
Jsamiry
38.— French Veal Souffltf.
Heat 3 tablespoonfuls of butter. Mix
with 3 tablespoonfuls of Hour until smooth ;
add I cup of millc ; let boil up. Then add
t cup of minced veal, some parsley, salt,
pepper and nutmeg to taste. Stir in the
yolks of 3 ^gs. Remove from the fire ; let
cool. Beat the whites to a stiff froth ; add
to the meat. Put in a buttered baking-dish
and bake twenty minutes. Serve at once.
39. — Belgian Potato Salad.
Slice cold boiled potatoes very thin and
mix with chopped celery and onion ; season
with salt and pepper. Then mix the yolks
of 3 hard-boiled eggs with i Ublespoonful of
olive-oil. Add to the salad with 3 table-
spoonfuk of vinegar. Sprinkle with chopped
parsley and serve.
30. — Polish Stewed Tongue.
Cook a fresh tongue until tender; skin
and slice thin. Put a large spoonful of
butter in a saucepan ; add a chopped onion ;
I let brown. Then stir in i ublespoonful of
flour; add a cups of the water in which the
Janaafs
tongue was cooked, a pinch of nutmeg and
cianamon. Let boil with the juice of t
lemoDi 3 tablespoonfiits of vinegar and i
tablespoonful of sugar. Add the sliced
tongue and simmer ten minutes. Serve hot
or cold.
31. — Rissotto (Itauan),
Boil 1 cup of nee in salted water until
soft ; drain. Then grate Parmesan cheese
and cover the rice with cheese. Let steam
in the oven a few minutes ; then pour over
some highly seasoned tomato-sauce, and
serve hot with fried veal chops.
FEBRUARY.
✪ Codfish a la Lyonnaise
Page 3 · 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
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aa. — Spanish Cake.
Beat I pouud of buttei with i pound of
sugar to a cream. Add the yolks of 8 eggs
well beaten. Sift i pound of flour with 3
teaspoonfuls of baking-powder and stir to-
gether with I cup of milk. Add the whites
of eggs, beaten to a stiff frolh with a pinch
of salt. Flavor with rose-water. Bake in a
moderate oven until done.
23. — Vienna Stewed Carrots.
Peel some carrots and cut in small pieces.
B(»l in salted water until tender; drain.
Janaaty
Brown i tablespoon ful of flour in 2 table-
spoonfuls of butter ; add J^ cup of the water
in which the carrots were cooked, 2 table-
spoonfuls of vinegar and a little sugar. Let
all boil ; then add the carrots and i cup of
cooked peas, some chopped parsley and a
pinch of pepper. Simmer ten minutes and
serve hot.
24 Russian Fish-Roll.
Chop some cooked trout and white fish,
and mix whh J^ cup of boiled rice. Season
with salt, pepper and all kinds of herbs
minced fine. Then make a rich pie-paste
and roll out very thin. Fill with the mix-
ture and make into a roll. Sprinkle with
bits of butter and let bake until brown.
Serve hot v
25.— India Curried Eggs.
Cut hard-boiled ^gs in halves ; then fry
I small chopped onion and i chopped apple
in hot butter; add ^ cup of pounded
almonds and 1 pint of milk, mixed with ^
tablespoon ful of cornstarch. Season with
salt and a dessertspoonful of ctirry-powder.
Januaiy
Let cook ten minutes ; then add the ^^
Let all get very hot. Serve with croutons;
garnish with fried parslejr.
26. — Codfish a la Lyonnaiae.
Cut cold boiled codfish in pieces; then
boil 8 small onions until soft ; heat 2 table-
spoonfuls of butter. Add the boiled onions,
3 small cold sliced potatoes, the codfish and
I cup of milk ; sprinkle with pepper.
Cover and simmer ten minutes and serve
hot.
37.— Jewish Crebchen Soup.
Beat 3 eggs with 2 ublespoonfuls of water
and a pinch of salt ; then add enough flour
to make a stiff dough. Work it well with
flour and roll out as thin as possible ; fold
it double and cut into square pieces and fill
with minced cooked chicken or veal.
Sprinkle with chopped parsley and bits of
butter; fold in the edges. Have ready
some soup stock ; when boiling, add the
crebchen and let boil until done. Serve
with the soup.
Jsamiry
38.— French Veal Souffltf.
Heat 3 tablespoonfuls of butter. Mix
with 3 tablespoonfuls of Hour until smooth ;
add I cup of millc ; let boil up. Then add
t cup of minced veal, some parsley, salt,
pepper and nutmeg to taste. Stir in the
yolks of 3 ^gs. Remove from the fire ; let
cool. Beat the whites to a stiff froth ; add
to the meat. Put in a buttered baking-dish
and bake twenty minutes. Serve at once.
39. — Belgian Potato Salad.
Slice cold boiled potatoes very thin and
mix with chopped celery and onion ; season
with salt and pepper. Then mix the yolks
of 3 hard-boiled eggs with i Ublespoonful of
olive-oil. Add to the salad with 3 table-
spoonfuk of vinegar. Sprinkle with chopped
parsley and serve.
30. — Polish Stewed Tongue.
Cook a fresh tongue until tender; skin
and slice thin. Put a large spoonful of
butter in a saucepan ; add a chopped onion ;
I let brown. Then stir in i ublespoonful of
flour; add a cups of the water in which the
Janaafs
tongue was cooked, a pinch of nutmeg and
cianamon. Let boil with the juice of t
lemoDi 3 tablespoonfiits of vinegar and i
tablespoonful of sugar. Add the sliced
tongue and simmer ten minutes. Serve hot
or cold.
31. — Rissotto (Itauan),
Boil 1 cup of nee in salted water until
soft ; drain. Then grate Parmesan cheese
and cover the rice with cheese. Let steam
in the oven a few minutes ; then pour over
some highly seasoned tomato-sauce, and
serve hot with fried veal chops.
FEBRUARY.