- g. — German Spiced Rabbit.
Clean and cut the rabbit into pieces;
sprinkle with salt, ginger, black pepper and
paprica and pour over some vinegar. Heat
I tablespoonful of dripping ; add the slices
of rabbit and i sliced onion, z bay-leaves, a
few peppercorns, a sprigs of parsley, thyme
and a little mace. Cover with hot water
and let stew slowly until tender. Thicken
the sauce with butter mixed with flour.
Let cook and serve hot with apple compote.
November
10. — English Layer Cake.
Bake 3 layers of sponge-cake ; then mix
some jelly with wine and spread between
the layers and over the top and sides.
Cover with a rich chocolate icing, flavored
with vaailla.
XI. — Dutch Rice Pudding.
Mix I cup of rice in 2 cups of milk ; add
I tablespoonful of butter, the yolks of 4
eggs, the juice of ^ lemon, i cup of sugar
and nutmeg to taste, }i cup of chopped
raisins, ^ cup of nuts and the whites of
the eggs beaten to a stiff froth. Bake in
a well-buttered pudding-dish until done.
Serve cold,
la, — Polish Poached Eggs.
Boil yi cup of vinegar with one cup of
water and break in fresh eggs one at a time
and poach them. Remove to a platter;
sprinkle with salt and pepper. Then add
I tablespoonful of butter and i tablespoon-
ful of sugar to the sauce ; let boil up and
pour over the eggs. Serve on buttered
toast.
November
13.— Belgian Sweet Potato Pur^
BchI 4 sweet potatoes until soft. Mashtm-
til Binooth with i tablespoonful of butter, a
beaten eggs, i tablespoonful of brown sugar,
X teaspoonful of cinnamon and ^ cup of
milk. Beat well. Put in a buttered pud-
ding-dish ; pour over some melted butter ; let
bake until brown. Serve hot with broiled
steak.
14. — Spanish Codfish.
Parboil i cup of shredded codfish j heat 3
tablespoonfuls of butter ; add 1 chopped onion
and 2 cups of tomatoes ; let fry. Add i
tablespoonful of flour✪ Spanish Fried Fish; stii until thickened.
Then add i cup of water, pepper and chopped
parsley ; let boil well ; add the codfish. Let
simmer one-half hour. Serve on buttered
toast.
15. — Halibut a la Toulonaise.
Slice the fish; season highly withsalt, pep*
per, cloves, lemon-juice and parsley. Then
roll in flour and fry in hot olive-oil until
brown. Garnish with lemon slices and
parsley. Serve with a lettuce salad with
French dressing.
November
i6^ewish stewed Goose.
Clean and cut a (at goose into pieces;
season with salt, pepper✪ Halibut a la Toulonaise and ginger. Put in
a stew-pan with i sliced onion, 2 doves of
garlic, 1 bay-leaf, thyme and a few pepper-
corns ; add the' juice of a lemon. Cover with
hot water and let cook until tender. Thicken
with flour and serve hot with apple-sauce.
17.— Polish Rice Pudding.
Heat I quart of milk ; add i cup of boiled
rice, 3 ounces of seeded raisins and 2 ounces
of currants. Let cook ten minutes. Then
add the grated peel of a lemon, ^ of a grated
nutmeg and the yolks of 6 eggs well beaten
with t cup of sugar. Mix thoroughly and
pour into a well-buttered pudding-dish ; let
bake until done. Then beat the whites to a
stiff froth with 3 tablespoon fuls of pulverized
sugar; flavor with vanilla✪ Polish Rice Pudding. Spread on the
pudding and let brown slightly in a hot oven.
Serve with lemon sauce.
18. — Vienna Dumplings.
Mix a eggs and J^ cup of water, a pinch
of salt and enough flour to make a stiff bat-
November
t&. Then drop by the ublespoonful into
boiling salted water until they rise to the sur-
face. Remove to a platter and fry some
onions in hot butter. Sprinkle with salt and
pepper and pour over the dumplings.
19.— Bavarian Sauerkraut.
Cook 1 pounds of fresh pork ; season with
salt and pepper ; add 2 bay-leaves and a few
cloves. When half done, add i quart of
sauerkraut and let cook one hour. Add i
cup of wine and i tablespoonful of brown
sugar✪ Bavarian Sauerkraut. Let all cook until tender. Serve
with potato dumplings,
30.'— Chicken Croquettes a la Rdne. ✪ Chicken Croquettes a la Rêne
Page 31 · 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
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- g. — German Spiced Rabbit.
Clean and cut the rabbit into pieces;
sprinkle with salt, ginger, black pepper and
paprica and pour over some vinegar. Heat
I tablespoonful of dripping ; add the slices
of rabbit and i sliced onion, z bay-leaves, a
few peppercorns, a sprigs of parsley, thyme
and a little mace. Cover with hot water
and let stew slowly until tender. Thicken
the sauce with butter mixed with flour.
Let cook and serve hot with apple compote.
November
10. — English Layer Cake.
Bake 3 layers of sponge-cake ; then mix
some jelly with wine and spread between
the layers and over the top and sides.
Cover with a rich chocolate icing, flavored
with vaailla.
XI. — Dutch Rice Pudding.
Mix I cup of rice in 2 cups of milk ; add
I tablespoonful of butter, the yolks of 4
eggs, the juice of ^ lemon, i cup of sugar
and nutmeg to taste, }i cup of chopped
raisins, ^ cup of nuts and the whites of
the eggs beaten to a stiff froth. Bake in
a well-buttered pudding-dish until done.
Serve cold,
la, — Polish Poached Eggs.
Boil yi cup of vinegar with one cup of
water and break in fresh eggs one at a time
and poach them. Remove to a platter;
sprinkle with salt and pepper. Then add
I tablespoonful of butter and i tablespoon-
ful of sugar to the sauce ; let boil up and
pour over the eggs. Serve on buttered
toast.
November
13.— Belgian Sweet Potato Pur^
BchI 4 sweet potatoes until soft. Mashtm-
til Binooth with i tablespoonful of butter, a
beaten eggs, i tablespoonful of brown sugar,
X teaspoonful of cinnamon and ^ cup of
milk. Beat well. Put in a buttered pud-
ding-dish ; pour over some melted butter ; let
bake until brown. Serve hot with broiled
steak.
14. — Spanish Codfish.
Parboil i cup of shredded codfish j heat 3
tablespoonfuls of butter ; add 1 chopped onion
and 2 cups of tomatoes ; let fry. Add i
tablespoonful of flour; stii until thickened.
Then add i cup of water, pepper and chopped
parsley ; let boil well ; add the codfish. Let
simmer one-half hour. Serve on buttered
toast.
15. — Halibut a la Toulonaise.
Slice the fish; season highly withsalt, pep*
per, cloves, lemon-juice and parsley. Then
roll in flour and fry in hot olive-oil until
brown. Garnish with lemon slices and
parsley. Serve with a lettuce salad with
French dressing.
November
i6^ewish stewed Goose.
Clean and cut a (at goose into pieces;
season with salt, pepper and ginger. Put in
a stew-pan with i sliced onion, 2 doves of
garlic, 1 bay-leaf, thyme and a few pepper-
corns ; add the' juice of a lemon. Cover with
hot water and let cook until tender. Thicken
with flour and serve hot with apple-sauce.
17.— Polish Rice Pudding.
Heat I quart of milk ; add i cup of boiled
rice, 3 ounces of seeded raisins and 2 ounces
of currants. Let cook ten minutes. Then
add the grated peel of a lemon, ^ of a grated
nutmeg and the yolks of 6 eggs well beaten
with t cup of sugar. Mix thoroughly and
pour into a well-buttered pudding-dish ; let
bake until done. Then beat the whites to a
stiff froth with 3 tablespoon fuls of pulverized
sugar; flavor with vanilla. Spread on the
pudding and let brown slightly in a hot oven.
Serve with lemon sauce.
18. — Vienna Dumplings.
Mix a eggs and J^ cup of water, a pinch
of salt and enough flour to make a stiff bat-
November
t&. Then drop by the ublespoonful into
boiling salted water until they rise to the sur-
face. Remove to a platter and fry some
onions in hot butter. Sprinkle with salt and
pepper and pour over the dumplings.
19.— Bavarian Sauerkraut.
Cook 1 pounds of fresh pork ; season with
salt and pepper ; add 2 bay-leaves and a few
cloves. When half done, add i quart of
sauerkraut and let cook one hour. Add i
cup of wine and i tablespoonful of brown
sugar. Let all cook until tender. Serve
with potato dumplings,
30.'— Chicken Croquettes a la Rdne.