baking-tin. Stone black cherries. Sprinkle the dough with flour and
cover with the cherries. Sprinkle with sugar and let bake until done.
Then cover with a sweetened egg custard and bake until brown.
Serve cold.
27.--Belgian Poached Eggs.
Cut thin round slices of bread and toast them. Spread with chopped
anchovies and chopped ham. Cover the top with whipped whites of eggs
and place a raw yoke on each slice of bread. Set in the oven to bake
long enough to heat the egg, and serve at once.
28.--Bavarian Apple Pie.
Line a deep pie-dish with rich pie-paste. Let bake and fill with
chopped apples, raisins and chopped nuts, sugar and a pinch of
cinnamon and nutmeg. Then cover with cake-crumbs and let bake until
done. Beat 3 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.
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.
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.
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.
Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces.
Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins
chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line
the salad bowl with the crisp lettuce leaves. Add the salad and pour
over a mayonnaise dressing and serve.
18.--Dutch Apple Pudding.
Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and
rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of
4 eggs and the whites beaten to a stiff froth. Let bake in a moderate
oven until done. Serve cold.
19.--Bavarian Potatoes.
Peel and cook some new potatoes with 1 sliced onion, salt and pepper,
until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of
butter; add 1/2 cup of water; let boil well with some chopped parsley,
salt and pepper; then add the potatoes and let simmer five minutes.
Serve hot.
20.--Spanish Steak Roll.
Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes,
some celery, parsley and 2 hard-boiled eggs and season with salt and
pepper. Mix with butter and fine bread-crumbs; then spread the mixture
on the steak, and roll up. Sprinkle with flour; lay closely in a pan
of hot dripping; cover and let simmer until tender. Serve hot,
garnished with olives and parsley.
21.--Oriental Cabbage.
Chop a small head of cabbage, then fry 1 onion and 2 sour apples
sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice
of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2
teaspoonful of curry-powder. Cover and let all simmer until tender.
Serve very hot on a border of boiled rice.
22.--Dutch Salad.
Soak 3 Dutch herrings in milk; then cut off the heads and tails and
cut herrings into one-half inch pieces. Add 2 apples cut fine, 2
hard-boiled eggs sliced thin, some cooked beets cut fine, some celery
and green onions cut into very small pieces. Season and mix together.
Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.
23.--Greek Cucumbers.
Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
with salt. Then mix boiled rice with some chopped green onions and
stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup
of stock and the juice of a lemon; add 1 tablespoonful of butter, and
let cook until tender. Serve hot, and pour over a well-seasoned white
sauce. Garnish with parsley.
24.--Russian Beef Roll.
Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine. Season with
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
Shape into a roll and lay in a baking-dish; moisten with broth and let
bake until done. Serve on a platter with a border of mashed potatoes
and garnish with fried parsley.
25.--Jewish Veal Stew.
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup
of raisins, a pinch of cloves and cinnamon and a tablespoonful of
horseradish. Thicken the sauce with buttered bread-crumbs; season with
salt and pepper to taste. Serve with boiled rice.
26.--French Pop-overs.
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
pint of flour with 2 teaspoonfuls of baking powder; add 1/2
teaspoonful of salt and the whites of the eggs beaten to a stiff
froth. Flavor with rose-water. Mix well together and pour into hot
well-buttered cake-tins. Bake in a quick oven until a light brown.
Serve hot with French coffee.
27.--German Egg Toast.
Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.
28.--Irish Potato Puffs.
Peel and boil potatoes well seasoned; then mash thoroughly with a lump
of butter. Add some milk and 2 eggs; beat well until very light. Then
fry in deep hot lard by the tablespoonful until a light brown. Serve
hot with broiled steak.
29.--Belgian Eggs.
Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful
of flour. Beat whites separate; add flour to the yolks and sugar; beat
until stiff. Beat the whites and scald in milk; strain from the milk,
and set aside. Take the yolk, and stir gently in the milk until thick.
Remove from the fire. Place in a dish to cool. Flavor with vanilla and
then put the whites on top and serve.
30.--Irish Cucumber Salad.
Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.
31.--German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to taste and flavor with a pinch
of cinnamon and nutmeg. Slice a lemon very thin and put in the beer.
Let get very cold on ice and serve with sponge-cake.
_SEPTEMBER._
1.--Dutch Biscuits.
Make a soft biscuit dough; then put on a well-floured baking-board and
roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated
lemon peel and pour over some melted butter. Then roll up the dough
and cut into inch thick slices; lay in a well-buttered baking-pan and
let bake in a hot oven until done.
2.--Hindoo Oyster Fritters.
Boil large oysters in their liquor; season with salt, pepper and
curry-powder. Let come to a boil; then drain, and spread the oysters
with highly seasoned minced chicken. Dip them in a seasoned egg batter
and fry in deep hot lard to a golden brown. Serve hot, garnished with
fried parsley and lemon slices.
3.--Jewish Chrimsel.
Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of
raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a
pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites
beaten stiff and fry by the tablespoonful in hot fat until brown.
Serve hot with wine sauce.
4.--Spanish Relish.
Stone some large olives and fill the space with anchovy paste, mixed
with well-seasoned tomato-sauce. Then fry thin slices of bread and
spread with some of the paste. Place a filled olive in the centre;
sprinkle with chopped hard-boiled eggs and garnish with fillets of
anchovies and sprigs of parsley.
5.--French Orange Compote.
Make a syrup of sugar and water; add a little lemon-juice. Peel and
remove seeds of oranges; cut into quarters and lay them in the boiling
syrup; let cook ten minutes. Remove the oranges to a glass dish; pour
over the syrup and garnish with candied cherries.
6.--Spanish Baked Chicken.
Clean and season a chicken with salt and pepper and let boil until
tender. Put the chicken in a baking-dish; pour over some tomato-sauce
highly seasoned; sprinkle with well-buttered bread-crumbs and let bake
until brown. Place on a large platter with a border of boiled rice and
pour over the sauce. Serve hot.
7.--Swiss Beet Salad.
Boil red beets until tender; skin and cut into thin slices. Sprinkle
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
vinegar. Let stand. Serve the next day.
8.--Bombay Chicken Croquettes.
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2
green peppers and 2 cloves of garlic. Remove the chicken and chop fine
and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2
teaspoonful of paprica and a pinch of nutmeg. Add a little chopped
tarragon and chervil and 2 beaten eggs. Mix with the sauce and form
into croquettes. Then dip into beaten eggs and fine bread-crumbs, and
fry in deep hot lard a golden brown. Serve hot. Garnish with fried
parsley and serve tomato-sauce in a separate dish, flavored with
chopped mango chutney.
9.--Swiss Veal Pie.
Cut cooked veal into small pieces; season and moisten with a rich beef
gravy. Pour into a deep pie-dish. Then make a cover with mashed
potatoes moistened with cream; sprinkle with bits of butter and let
bake until brown. Serve hot.
10.--Spanish Rice.
Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock,
salt and pepper to taste. Cover and let simmer ten minutes; then add 2
cups of boiled rice. Mix well together with 1 tablespoonful of butter.
Let get very hot and serve.
11.--Polish Chicken Soup.
Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots
and 2 stalks of celery cut into small pieces and 1 cup of pearl
barley. Let all cook until tender. Remove the chicken; season the soup
to taste with salt and pepper; add some chopped parsley and serve hot
with the chicken.
12.--Norwegian Soup.
Boil a large fish in 2 quarts of water; season with salt and paprica.
Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1
bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of
butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot
cream; season to taste and serve very hot.
13.--Greek Cakes.
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4
well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir
in 1/2 pound of flour and work into a smooth dough. Lay on a
well-floured baking-board and roll out thin. Cut into fancy shapes and
bake in a moderate oven until done. Cover with a white icing, flavored
with vanilla.
14.--Russian Sandwich.
Spread thin slices of rye bread with butter and caviare; some slices
of white bread with butter and thin slices of ham; some slices of
pumpernickel bread with butter and a layer of cottage cheese; and some
slices of brown bread with butter and cold cooked chicken sliced thin.
Put all into a press under a heavy weight for one hour; then cut into
perpendicular slices and serve.
15.--Spanish Dessert.
Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6
tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all
together with the gelatin and the whites of eggs beaten to a stiff
froth; add 1 teaspoonful of vanilla. Pour into a mold and place on
ice. Serve with whipped cream.
16.--German Bread Tarte.
Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4
eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon,
nutmeg and a piece of chocolate grated. Add 1 teaspoonful of
lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites
to a stiff froth; add to the mixture. Put in a well-buttered
pudding-dish and bake until brown. Serve with wine sauce.
17.--Russian Stewed Fish.
Cut a white fish into pieces and salt well; let stand. Then cut 1
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
butter. Stir in 1 tablespoonful of flour until brown. Then fill the
pan with water and let boil. Add 1 teaspoonful of celery seed, 1
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce;
sprinkle with black pepper and ginger and let cook until done. Remove
the fish to a platter. Beat the yolks of 2 eggs with a little water
and stir in the sauce with some chopped parsley. Let get very hot and
pour over the fish. Garnish with lemon slices and sprigs of parsley.
18.--German Liver Dumplings.
Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt,
pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful
of butter. Add enough bread-crumbs to form into small balls and boil
in soup-stock and serve with the soup.
19.--Jewish Sour Fish.
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2
tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add
cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done,
remove to a platter. Add some brown sugar, lemon-juice and chopped
parsley to the sauce; let boil and pour over the fish. Serve cold.
Garnish with parsley.
20.--Compote de Bannanes.
Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of
water with 1/2 pound of sugar; let boil ten minutes; then add the
juice of a lemon; let cook. Add the sliced bananas to the hot syrup
and stew slowly until done. Remove the bananas to a dish and pour over
the syrup. Serve very cold for dessert.
21.--English Peach Pie.
Make a rich pie-crust and let bake until done. Peel and chop some
peaches and mix with sugar to taste. Fill the pie with the peaches;
let bake. Whip 1 cup of rich cream with pulverized sugar and flavor
with vanilla. Spread the cream high over the pie; let get cold
and serve.
22.--Bean Polenta (ITALIAN).
Cook 2 cups of white dried beans with salt and pepper until very soft;
press through a colander. Fry 1 onion in 2 tablespoonfuls of butter
until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1
teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of
molasses. Let all get very hot and serve with pork roast.
23.--French Almond Pudding.
Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake
in a slow oven until done.
24.--Italian Cutlets.
Take tender veal cutlets; season highly with pepper and salt. Dip in
beaten egg and fine bread-crumbs and fry in boiling lard until a light
brown. Have ready some boiled macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly seasoned tomato-sauce.
25.--Jewish Gefuellte Fish.
Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
slices. Remove the skin from one side of the slices. Chop 2 onions;
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
paste. Lay the paste on the fish and put back the skin. Boil the fish
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
tablespoonful of rich cream. Serve cold.
26.--Swedish Stewed Veal.
Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get
hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots
and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1
pint of water and let simmer until tender. Add chopped mushrooms and a
small glass of wine. Let all get hot and serve.
27.--French Apple Pie.
Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
until done. Beat the whites with pulverized sugar and spread on the
pie. Let get light brown on top.
28.--Vienna Filled Apples.
Remove the core and scrape out the inside of the apples. Mix the
scraped apple with chopped raisins, nuts, cinnamon, sugar and grated
lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine
with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour
over the apples. Let cook slowly until the apples are tender. Remove
from the fire; put on a glass dish. Pour over the sauce and
serve cold.
29.--Scotch Stewed Tripe.
Clean and boil tripe until tender; then fry 1 chopped carrot and 1
onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup
of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with
salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to
the sauce. Let simmer one-half hour and serve.
30.--Polish Stewed Calves' Feet.
Boil the calves' feet in salted water until tender; then take out the
bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of
flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley
chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then
add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.
_OCTOBER._
1.--Oriental Pudding.
Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let
boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful
of baking-powder and a pinch of salt; stir until a smooth batter. Then
remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of
preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix
thoroughly. Put into a well-buttered mold and let steam two hours.
Serve hot with wine sauce.
2.--Swedish Batter Cakes.
Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of
soda dissolved in a little milk, the yolks of 6 eggs and the whites
beaten to a stiff froth and enough milk to make a thin batter. Then
bake on a hot greased griddle until done. Serve hot.
3.--Chinese Chop Suey.
Cut 2 pounds of fresh pork into thin strips and let fry ten minutes.
Add 1 large onion sliced thin and let fry; then add 1 cup of sliced
mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a
pinch of pepper; moisten with 1/2 cup of hot water. Cover and let
simmer until tender. Thicken the sauce with flour moistened with a
little milk and let boil. Put some well-seasoned cooked rice on a
platter, pour over the chop suey and serve very hot.
4.--Russian National Soup.
Chop and fry all kinds of vegetables until tender. Make a
highly-seasoned beef broth; add the fried vegetables, 2 boiled beets
chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2
sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream
and serve at once.
5.--English Buns.
Set a sponge over night with 1 cake of compressed yeast dissolved in a
cup of warm water, 3 cups of milk and flour enough to make a thick
batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a
salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and
flour enough to make a stiff dough. Let raise five hours; then roll
out half an inch thick and cut into round cakes. Lay in a
well-buttered baking-pan. Let stand half an hour; then bake until a
light brown. Brush the top with white of egg beaten with
pulverized sugar.
6.--Japanese Fish.