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whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few
minutes to brown on top.
29.--Russian Fried Sweetbreads.
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Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley.
Roll in fine bread-crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and
serve with tomato-sauce.
30.--Polish Apple Dumpling.
Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon
peel, and cover each apple with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done.
Serve with wine sauce.
31.--Swiss Potato Dumpling.
Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 eggs.
Make into a soft dough; roll out and then spread with fried bread-crumbs. Make into round dumplings and let
boil twenty minutes. Serve hot with melted butter poured over.
AUGUST.
1.--German Pot Roast.
Take a 5-pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add
2 bay-leaves, a few peppercorns and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a
saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the
spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes.
2.--Scotch Soup.
Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced
leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain.
Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine.
Cook all together and serve hot.
3.--Spanish Fried Potatoes.
Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and
chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the
bread-crumbs. Fry in deep hot lard until brown. Serve hot.
4.--French Frozen Milk Punch.
Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2
nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2
cup of rum and 1 cupful of French brandy. Let freeze until hard and serve.
5.--Bavarian Fruit Compote.
Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries,
cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the
syrup. Serve cold.
6.--Vienna Rice Custard.
29
Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4
tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish.
Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.
Serve cold.
7.--French Fried Cucumbers.
Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine
bread-crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato-sauce and veal
chops.
8.--German Cherry Soup.
Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of
red wine and 2 bottles of water. Serve ice-cold with macaroons.
9.--Swiss Pancakes.
Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large
tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper
and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.
10.--English Tarts.
Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the
edges. Drop in a kettle of deep hot lard and fry until a delicate brown. Sprinkle with pulverized sugar and
serve hot.
11.--Norwegian Rice.
Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped
chicken liver, scrambled eggs and grated cheese and serve at once.
12.--Spanish Broiled Kidney.
Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle
with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter;
pour over some lemon-juice and hot butter; sprinkle with parsley and serve at once.
13.--Egyptian Stuffed Peppers.
Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned,
and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed
peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an
hour. Serve. Garnish with cucumber salad.
14.--English Tea Cakes.
Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon
and mace. Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll
out very thin. Cut into round cakes and bake in a quick oven until done.
30
15.--Bavarian Cheese Cake.
Make a rich biscuit dough; roll out and place on a well-buttered pie-dish. Then mix 1/2 pound of cottage
cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and
1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.
16.--Spanish Chicken.
Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the
chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; then add
the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice.
17.--Polish Shrimp Salad. [ Pobierz całość w formacie PDF ]

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