Chop very fine a green pepper, an onion and a pound of
any meat ; fry for a few minutes in a spoonful of hot color
(No. 119), then add a dozen seeded raisins and ripe olives
and turn into a pudding dish. Arrange on top two hard
boiled eggs, cut in quarters, a few pieces of cold chicken
or game and a boiled onion, cut up. Grate eight large ears
of green corn and fry in a large spoonful of lard, stirring
until like paste. Beat the yolks of three eggs very light
with a scant tablespoon of sugar✪ Corn Pudding— Chilean; add the whites, beaten
stiff, the corn and a little water, and spread over the mince.
Bake for twenty minutes, sprinkle with powdered sugar,
bake ten minutes more and serve. If green corn is not in
season kornlet can be used.
274. CORN TAMALE
Mix a can of corn or kornlet with a cup of tomatoes,
three-fourths of a cup of white cornmeal, a teaspoon of
salt, a teaspoon of Grandma's Spanish pepper, dissolved in
a little cold water, eighteen ripe olives, half a green pepper
and half an onion chopped, and a cup and a half of milk-
last, two well beaten eggs✪ Corn Tamale. Turn into a well buttered pan
and bake for three-quarters of an hour.
275. COULIBAC— RUSSIAN
Roll out a noodle paste (No. 468), very thin, and cut in
large squares. Spread each with a forcemeat made of
chopped veal, boiled rice, a chopped boiled beet and a few
sliced mushrooms bound together with a raw egg and a
little melted butter✪ Coulbac— Russian and well seasoned. Roll up, place in
rows on a baking-pan, dredge with fine crumbs and bake
for an hour.
276. DEVILED DRUMSTICKS— ENGLISH
Melt a tablespoon of butter and mix to a paste with a
teaspoon each of mustard, chutney, the juice of a lime, onion
juice, salt, paprika and cayenne✪ Deviled Drumsticks— English. Cut gashes lengthwise in
cold turkey drumsticks, rub the devil in well and broil, or
brown in a very hot oven. Heat the rest of the paste, pour
over and serve for breakfast piping hot,
8o EXTREES AXD LUXCH DISHES
277. DEVILED MEAT— CHILEAN
Make a batter of a tablespoon of English mustard, three
of flour, two beaten eggs, salt, cayenne, a teaspoon of olive
oil and a scant tablespoon of vinegar✪ Deviled Meat— Chilean. Cut any kind of
cold meat in slices, soak it in this batter and fry a golden
brown in hot lard. Pour what remains into a cup of hot
milk or broth, beat in a tablespoon of butter, heat through
and pour over the meat.
278. DOLMA— GRECIAN
Chop a cup of fat and lean cold mutton and mix with a
cup of boiled rice, two tablespoons of melted butter, a
small grated onion, a teaspoon of parsley, chopped, half a
cup of pinenuts and enough hot broth to moisten. Par-
boil three egg-plants or summer squash✪ Dolma— Grecian. Cut in halves
lengthwise, scoop out part of the pulp and fill the cavity with
the mince. Pour over each a little sauce made of an egg
beaten with the juice of a lemon. Brown in a hot oven.
279. EGYPTIAN MACARONI
Page 42 · 7 recipe records on this page
Presented as published in 1915. 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
Chop very fine a green pepper, an onion and a pound of any meat ; fry for a few minutes in a spoonful of hot color (No. 119), then add a dozen seeded raisins and ripe olives and turn into a pudding dish. Arrange on top two hard boiled eggs, cut in quarters, a few pieces of cold chicken or game and a boiled onion, cut up. Grate eight large ears of green corn and fry in a large spoonful of lard, stirring until like paste. Beat the yolks of three eggs very light with a scant tablespoon of sugar; add the whites, beaten stiff, the corn and a little water, and spread over the mince. Bake for twenty minutes, sprinkle with powdered sugar, bake ten minutes more and serve. If green corn is not in season kornlet can be used.
274. CORN TAMALE
Mix a can of corn or kornlet with a cup of tomatoes, three-fourths of a cup of white cornmeal, a teaspoon of salt, a teaspoon of Grandma's Spanish pepper, dissolved in a little cold water, eighteen ripe olives, half a green pepper and half an onion chopped, and a cup and a half of milklast, two well beaten eggs. Turn into a well buttered pan and bake for three-quarters of an hour.
275. COULIBAC— RUSSIAN
Roll out a noodle paste (No. 468), very thin, and cut in large squares. Spread each with a forcemeat made of chopped veal, boiled rice, a chopped boiled beet and a few sliced mushrooms bound together with a raw egg and a little melted butter and well seasoned. Roll up, place in rows on a baking-pan, dredge with fine crumbs and bake for an hour.
276. DEVILED DRUMSTICKS— ENGLISH
Melt a tablespoon of butter and mix to a paste with a teaspoon each of mustard, chutney, the juice of a lime, onion juice, salt, paprika and cayenne. Cut gashes lengthwise in cold turkey drumsticks, rub the devil in well and broil, or brown in a very hot oven. Heat the rest of the paste, pour over and serve for breakfast piping hot,
80 ENTREES AND LUNCH DISHES
277. DEVILED MEAT— CHILEAN
Make a batter of a tablespoon of English mustard, three of flour, two beaten eggs, salt, cayenne, a teaspoon of olive oil and a scant tablespoon of vinegar. Cut any kind of cold meat in slices, soak it in this batter and fry a golden brown in hot lard. Pour what remains into a cup of hot milk or broth, beat in a tablespoon of butter, heat through and pour over the meat.
278. DOLMA— GRECIAN
Chop a cup of fat and lean cold mutton and mix with a cup of boiled rice, two tablespoons of melted butter, a small grated onion, a teaspoon of parsley, chopped, half a cup of pinenuts and enough hot broth to moisten. Parboil three egg-plants or summer squash. Cut in halves lengthwise, scoop out part of the pulp and fill the cavity with the mince. Pour over each a little sauce made of an egg beaten with the juice of a lemon. Brown in a hot oven.
279. EGYPTIAN MACARONI
Records on this page
Egyptian MacaroniCorn Pudding— ChileanCorn TamaleCoulbac— RussianDeviled Drumsticks— EnglishDeviled Meat— ChileanDolma— Grecian