Chapter 2

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices.

7.--Austrian Apple Strudel.

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.

8.--Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce.

9.--Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.

10.--Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine. Thicken the sauce with flour, boil and serve hot.

11.--Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato-sauce.

12.--Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives.

13.--Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.

14.--Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice.

15.--Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

16.--Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing.

17.--Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.

18.--French Apple Soufflé.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered pudding-dish and bake in a moderate oven until done.

19.--German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-buttered baking-tin and bake until a deep yellow.

20.--French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top.

21.--Swedish Stewed Mutton.

Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.

22.--Swedish Pie.

Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot.

23.--Greek Stuffed Egg-Plant.

Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish with a little stock and bake.

24.--Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica. Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.

25.--Japanese Eggs.

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.

26.--Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

27.--Hungarian Fruit Roll.

Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce.

28.--Dutch Stewed Fish.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

29.--Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

30.--Austrian Apple Omelet.

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

31.--Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot.

_APRIL._

1.--Italian Tongue.

Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.

2.--German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful of baking-powder. Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Serve hot or cold.

3.--Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes.

4.--Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast.

5.--Turkish Soup.

Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot.

6.--Scotch Omelet.

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

7.--Jewish Egg Bread.

Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.

8.--Bombay Broiled Kidney.

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste.

9.--German Prune Kuchen.

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place on a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold.

10.--French Roast with Carrots.

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

11.--Spanish Fried Chicken.

Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice.

12.--Hungarian Bread Pudding.

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce.

13.--Swedish Baked Turnips.

Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.

14.--Belgian Baked Bananas.

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve.

15.--Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.

16.--Scotch Loaf Cake.

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done.

17.--English Meat Loaf.

Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.

18.--Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

19.--Swiss Pie.

Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.

20.--French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.

21.--Jewish Purim Torte.

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.

22.--English Boiled Pudding.

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a buttered pudding-mold, and let boil until done. Serve with brandy sauce.

23.--German Stewed Brains.

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

24.--Scotch Cream Muffins.

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes.

25.--French Tart.

Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.

26.--Polish Stewed Beans.

Break string-beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast.

27.--Vienna Milk Rolls.

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered baking-pan; let raise one hour; then bake in a hot oven twenty minutes.

28.--Scotch Potato Stew.

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve.

29.--Jewish Dumplings.

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnish with parsley.

30.--Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.

_MAY._

1.--Turkish Purée.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley.

2.--Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

3.--English Muffins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well-greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butter.

4.--Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.

5.--Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.

6.--Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the sauce.

7.--Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream.

8.--Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until browned. Serve with a caramel sauce.

9.--Belgian Veal Scallop.

Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peas.

10.--Parisian Chicken.