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flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the
cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.
21.--Russian Pot Roast.
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small
onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot
water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and
pepper to taste. Serve hot on a border of mashed potatoes.
22.--Spanish Salad.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of
chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas.
23.--Scotch Baked Potatoes.
Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter. Put the potatoes into a
shallow baking-dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes; add the
beaten egg. Sprinkle 1/2 cup of grated cheese over all and let bake until done.
24.--German Apple Cake.
Make a biscuit dough; roll out very thin and put on a well-buttered cake-pan. Have ready some apples. Cut in
quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of
currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee.
25.--English Ham Sandwiches.
Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and
fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded
napkin and garnish with sprigs of parsley.
24
26.--Swiss Peach Custard.
Line a well-buttered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg
custard and cover with the custard; set in the oven to bake. Beat the whites of 2 eggs with a little lemon-juice
and pulverized sugar spread on the top and let brown. Serve cold.
27.--French Veal Hash.
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic
chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly
with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove
from the fire and stir in the yolks of 2 eggs well beaten. Serve hot with toast.
28.--Vienna Potato Salad.
Slice boiled potatoes thin; chop some onion very fine; slice 2 hard-boiled eggs and mix. Sprinkle all with salt
and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an
egg. Mix all together with 1 tablespoonful of hot butter and chopped parsley. Serve with cold meats.
29.--French Baked Omelet.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1
tablespoonful of butter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well-buttered
baking-dish and let bake in a hot oven. Serve at once.
30.--Italian Batter Cakes.
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 tablespoonful of olive-oil and 1
tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown.
Serve with cooked fruit.
JULY.
1.--Portugal Iced Pudding.
Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange
peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.
2.--English Chicken Salad.
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2
green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a
mayonnaise dressing. Serve cold.
3.--Turkish Stewed Lamb.
Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add
1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly
until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot.
4.--Irish Apple Pudding.
25
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of
1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.
5.--Indian Rice.
Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil
1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by
the rice. Serve very hot.
6.--Hungarian Chicken Soup.
Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook
until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.
7.--Yorkshire Pudding.
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into
a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy.
8.--Portugal Salad.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic,
salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive-oil and serve.
9.--English Chocolate Pudding.
Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar
and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add
the whites beaten to a stiff froth. Bake in a quick oven and serve at once.
10.--Spanish Canapes.
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, [ Pobierz całość w formacie PDF ]

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