Name: Pan-Pacific cook book
Author: L. L. McLaren

NYPL RESEARCH LIBRARIES 3 3433 07736245 1 PAN-PACIFIC COOK BOOK SAVORY BITS FROM THE WORLD'S FARE COMPILED BY L, L. MCLAREN THE BLAIR-MURDOCK COMPANY SAN FRANCISCO 1915 NEW YORK f TIC 1 'RY 27444SB TILUiiiN bi, B 1944 L COPYRIGHT, 1915 L. L. MCLAREN PREFACE "Of making many (cook) books there is no end." — Ecclesiastes xii : 12. In imposing another contribution of a culinary nature on a long-suffering public, I offer a word of justification, if not of apology. The gleanings of a good many pleasant years are em- bodied in the following pages. The publication of ''High Living" and the kind reception accorded to it bore in upon me the need of presenting to the American housewife a few dishes borrowed from foreign countries and possessing the merit of being cheap and easy to prepare. In making my selection from a large stock of material at hand, I have chosen, in many cases, those recipes which will help to keep down the cost of living. For example, I have rejected the national cake of Russia, served at Easter, which calls for 1000 or more eggs, in favor of the humble confec- tion which contains no eggs at all. In our cosmopolitan San Francisco we have singular op- portunities of varying the monotony of our menus, and, in epitomizing this collection, I have been struck with the divergencies in preparations which contain the same ingre- dients. It is no less remarkable that in cookery as in folk- lore striking resemblances can be found in races remote from each other in space, origin and language. The recipes are arranged as far as practicable for six people and are intended for those who understand the rudi- ments of cooking. I have included in these pages original contributions of certain resourceful housekeepers of our own State which ordinarily would not have appeared in print. L. L, MCLAREN. •fc^» 9 SOURCES OF RECIPES CLASSIFICATION BY COUNTRIES Algeria America Arabia Argentina Armenia Australia Austria Bavaria Bengal Belgium Bohemia Bolivia Brittany California Canada Chile China Cuba Denmark East India Egypt England Finland France Germany Greece Guatemala Hawaii Hindustan Holland Hungary India Ireland Italy Japan Java Little Russia Mexico Montenegro Morocco New Zealand Normandy Norway Panama Persia Peru Poland Portugal Roumania Russia Scandinavia Scotland Siberia Sicily Spain Sweden Switzerland Turkey Uruguay Venezuela INDEX BY SUBJECTS Hors d'CEuvres, Cocktails and Savories Alligator Pear Cocktail.... 1 Ancnovy Aigrettes — English 2 Artichokes and Appetitsild. 3 " Caviar .... 4 Canape a 1'Exposition 5 Caviar Pancakes 6 and Shrimps Chicken Liver Crab or Shrimp Cocktail... 9 Croutes a la Stanley — Eng- lish 10 Herring Sticks 11 Kippered Herring, Souffle — English 12 Milt Fingers 13 Mushroom Canape 14 Olive Custards — Scotch. ... 15 Oyster Custards 16 Pofesen — Austrian 17 Prunes and Olives 18 Sardine Rarebit 19 Scotch Woodcock 20 Seco de Tortilla — Mexican. 21 Smoked Fish Stick. 22 Almendral — Spanish Apple — Polish Artichoke Puree Califprnian Avocado (Alligator Pear) . . Bisque of Shrimps — French Bortch (Beet) — Little Rus- sia Bouillabaisse — S. of France. Casuela — National Soup of Chile Chicken Sambayon — • Mexi- can Ciopino — Neapolitan Cock-a-Leekie — Scotch .... Cocoanut Cream — Hindu- stani Consomme with Tortolini — Italian

AI-modernized reading of the original text

NYPL RESEARCH LIBRARIES 3 3433 07736245 1 PAN-PACIFIC COOK BOOK SAVORY BITS FROM THE WORLD'S FARE COMPILED BY L, L. MCLAREN THE BLAIR-MURDOCK COMPANY SAN FRANCISCO NEW YORK 27444SB COPYRIGHT, 1915 L. L. MCLAREN PREFACE "Of making many cookbooks there is no end." — Ecclesiastes xii : 12. In imposing another contribution of a culinary nature on a long-suffering public, I offer a word of justification, if not of apology. The gleanings of a good many pleasant years are embodied in the following pages. The publication of ''High Living" and the kind reception accorded to it bore in upon me the need of presenting to the American housewife a few dishes borrowed from foreign countries and possessing the merit of being cheap and easy to prepare. In making my selection from a large stock of material at hand, I have chosen, in many cases, those recipes which will help to keep down the cost of living. For example, I have rejected the national cake of Russia, served at Easter, which calls for 1000 or more eggs, in favor of the humble confection which contains no eggs at all. In our cosmopolitan San Francisco we have singular opportunities of varying the monotony of our menus, and, in epitomizing this collection, I have been struck with the divergencies in preparations which contain the same ingredients. It is no less remarkable that in cookery as in folklore striking resemblances can be found in races remote from each other in space, origin and language. The recipes are arranged as far as practicable for six people and are intended for those who understand the rudiments of cooking. I have included in these pages original contributions of certain resourceful housekeepers of our own State which ordinarily would not have appeared in print. L. L, MCLAREN. •fc^» SOURCES OF RECIPES CLASSIFICATION BY COUNTRIES Algeria America Arabia Argentina Armenia Australia Austria Bavaria Bengal Belgium Bohemia Bolivia Brittany California Canada Chile China Cuba Denmark East India Egypt England Finland France Germany Greece Guatemala Hawaii Hindustan Holland Hungary India Ireland Italy Japan Java Little Russia Mexico Montenegro Morocco New Zealand Normandy Norway Panama Persia Peru Poland Portugal Roumania Russia Scandinavia Scotland Siberia Sicily Spain Sweden Switzerland Turkey Uruguay Venezuela Hors d'CEuvres, Cocktails and Savories Alligator Pear Cocktail.... 1 Anchovy Aigrettes — English 2 Artichokes and Appetitsild " Caviar .... 4 Canape a 1'Exposition 5 Caviar Pancakes 6 and Shrimps Chicken Liver Crab or Shrimp Cocktail... 9 Croutes a la Stanley — English 10 Herring Sticks 11 Kippered Herring, Souffle — English 12 Milt Fingers 13 Mushroom Canape 14 Olive Custards — Scotch. ... 15 Oyster Custards 16 Pofesen — Austrian 17 Prunes and Olives 18 Sardine Rarebit 19 Scotch Woodcock 20 Seco de Tortilla — Mexican. 21 Smoked Fish Stick. 22 Almendral — Spanish Apple — Polish Artichoke Puree Califprnian Avocado (Alligator Pear) . . Bisque of Shrimps — French Bortch (Beet) — Little Russia Bouillabaisse — S. of France. Casuela — National Soup of Chile Chicken Sambayon — • Mexican Ciopino — Neapolitan Cock-a-Leekie — Scotch .... Cocoanut Cream — Hindustani Consomme with Tortolini — Italian