la — Irish Baked Potatoes.
Peel and boil potatoes in salted water until
tender; drain and mash with a lump of but-
Put in a well-buttered baking-dish a
layer of Che potatoes and a layer of fried
bread-crumbs until dish is full. Moisten
with beaten eggs, well seasoned with salt
and pepper, and 3 tablespoon fuls of milk.
Put in the oven to brown. Serve with boiled
fish.
II. — Russian Stewed ChickeD.
Cut a fat chicken into pieces at the joints
I and let stew, well seasoned with salt and
pepper. Then add some small whole onions,
some cauliflower, mushrooms and i cup of
French peas. Let all cook until tender;
then serve hot on a large platter.
13. — Dutch Baked Mackerel.
Place the mackerel in a baking-dish;
sprinkle with pepper and chopped parsley.
Cover with fried bread-crumbs and bits of
butter, and moisten with cream. Then bake
until brown on top and serve hot with stewed
potatoes.
Febmary
13.— Polish Roast Mutton.
Season a leg of mutton with salt, pepper
and a pinch of cloves. Lay in a baking-
pan with 1 sliced onion, 2 celery roots, 3
doves of garlic and 2 carrots cut fine, i
bay-leaf, a sprig of thyme and a few pepper-
corns. Pour over i cup of vinegar and 1
cup of hot water. Dredge with flour and let
bake in a hot oven. Baste often with the
sauce in the pan until nearly done; then add
I pint of sour cream✪ Polish Roast Mutton and let bake until done.
Thicken with flour ; boil up and pour over
the roast.
14. — Italian Si^ar Cakes.
Beat ij4 pounds of sugar and }i pound
of butter to a cream ; add 4 yolks of eggs, a
pinch of salt and nutmeg. Stir in J4 pound
of flour, 4 ounces of currants, 3 ounces of
chopped almonds, i tablespoonful of citron
and candied orange peel chopped fine. Add
the whites beaten stiff and bake in small well-
buttered cake-tins until done; then cover
with a thin icing.
15. — Oriental Stewed Prawns.
Clean and pick 3 dozen prawns. Heat
February
some dripping in a Urge saucepan ; add the
prawns, i chopped onion, salt, pepper and i
teaspoonful of curry-powder. Add i pint of
slock and let simmer half an hour until
tender. Serve on a border of boiled rice;
garnish with fried parsley.
i6. — Swiss Steak.
Season a round steak with salt, black
pepper and paprica; dredge with flour and
let fry in hot lard on both sides until brown.
Then add some sliced onions and moisten
well with tomato-sauce. Cover and let sim-
mer half an hour. Serve hot on a platto:
with mashed potatoes.
17. — Berlin Herring Salad.
Soak the herring over night ; remove the
milch and mash fine. Cut off the head,
skin and bone; chop the herring; add
chopped apples, pickles, potatoes, olives
and capers. Put in the salad bowl; then
add the yolk of a hard-boiled egg to the
mashed milch, mustard, i teaspoonful of
sugar mixed with ^ cup of vinegar and a
little lemon-juice, salt and pepper. Pour
Febmsiy
the sauce over the salad and garnish with
olives and sliced lemon.
i8. — German Lentil Soup.
To I gallon of soup stock, add r quart
of lentils. Let boil until lentib ace soft,
with I sliced onion. Then add some small
sausages. Let boil five minutes. Season
to taste and serve the soup with the sausages
and croutons fried in butter.
19. — French Spiced Venison.
Rub the venison with salt, pepper,
vinegar, cloves and allspice; then put in
a baking-pan. Pour over a cup of melted
butter; add i Onion sliced, some thyme,
parsley, the juice of a lemon, and a cup of
hot water. Let bake, covered, in a hot
oven. Baste often with the sauce when
nearly done. Sprinkle with flour; add a
glass of sherry and let brown. Serve with
celery and currant jelly.
30. — Spanish Mushrooms.
Drain i can of mushrooms and heat 3
tablespoonfuls of butter. Add 6 shallots
and I clove t£ garlic chopped fine, some
Febmary ✪ Italian Sugar Cakes
Page 5 · 15 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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la — Irish Baked Potatoes.
Peel and boil potatoes in salted water until
tender; drain and mash with a lump of but-
Put in a well-buttered baking-dish a
layer of Che potatoes and a layer of fried
bread-crumbs until dish is full. Moisten
with beaten eggs, well seasoned with salt
and pepper, and 3 tablespoon fuls of milk.
Put in the oven to brown. Serve with boiled
fish.
II. — Russian Stewed ChickeD.
Cut a fat chicken into pieces at the joints
I and let stew, well seasoned with salt and
pepper. Then add some small whole onions,
some cauliflower, mushrooms and i cup of
French peas. Let all cook until tender;
then serve hot on a large platter.
13. — Dutch Baked Mackerel.
Place the mackerel in a baking-dish;
sprinkle with pepper and chopped parsley.
Cover with fried bread-crumbs and bits of
butter, and moisten with cream. Then bake
until brown on top and serve hot with stewed
potatoes.
Febmary
13.— Polish Roast Mutton.
Season a leg of mutton with salt, pepper
and a pinch of cloves. Lay in a baking-
pan with 1 sliced onion, 2 celery roots, 3
doves of garlic and 2 carrots cut fine, i
bay-leaf, a sprig of thyme and a few pepper-
corns. Pour over i cup of vinegar and 1
cup of hot water. Dredge with flour and let
bake in a hot oven. Baste often with the
sauce in the pan until nearly done; then add
I pint of sour cream and let bake until done.
Thicken with flour ; boil up and pour over
the roast.
14. — Italian Si^ar Cakes.
Beat ij4 pounds of sugar and }i pound
of butter to a cream ; add 4 yolks of eggs, a
pinch of salt and nutmeg. Stir in J4 pound
of flour, 4 ounces of currants, 3 ounces of
chopped almonds, i tablespoonful of citron
and candied orange peel chopped fine. Add
the whites beaten stiff and bake in small well-
buttered cake-tins until done; then cover
with a thin icing.
15. — Oriental Stewed Prawns.
Clean and pick 3 dozen prawns. Heat
February
some dripping in a Urge saucepan ; add the
prawns, i chopped onion, salt, pepper and i
teaspoonful of curry-powder. Add i pint of
slock and let simmer half an hour until
tender. Serve on a border of boiled rice;
garnish with fried parsley.
i6. — Swiss Steak.
Season a round steak with salt, black
pepper and paprica; dredge with flour and
let fry in hot lard on both sides until brown.
Then add some sliced onions and moisten
well with tomato-sauce. Cover and let sim-
mer half an hour. Serve hot on a platto:
with mashed potatoes.
17. — Berlin Herring Salad.
Soak the herring over night ; remove the
milch and mash fine. Cut off the head,
skin and bone; chop the herring; add
chopped apples, pickles, potatoes, olives
and capers. Put in the salad bowl; then
add the yolk of a hard-boiled egg to the
mashed milch, mustard, i teaspoonful of
sugar mixed with ^ cup of vinegar and a
little lemon-juice, salt and pepper. Pour
Febmsiy
the sauce over the salad and garnish with
olives and sliced lemon.
i8. — German Lentil Soup.
To I gallon of soup stock, add r quart
of lentils. Let boil until lentib ace soft,
with I sliced onion. Then add some small
sausages. Let boil five minutes. Season
to taste and serve the soup with the sausages
and croutons fried in butter.
19. — French Spiced Venison.
Rub the venison with salt, pepper,
vinegar, cloves and allspice; then put in
a baking-pan. Pour over a cup of melted
butter; add i Onion sliced, some thyme,
parsley, the juice of a lemon, and a cup of
hot water. Let bake, covered, in a hot
oven. Baste often with the sauce when
nearly done. Sprinkle with flour; add a
glass of sherry and let brown. Serve with
celery and currant jelly.
30. — Spanish Mushrooms.
Drain i can of mushrooms and heat 3
tablespoonfuls of butter. Add 6 shallots
and I clove t£ garlic chopped fine, some
Febmary