The International Jewish Cook Book
by
Florence Kreisler Greenbaum
Part 3 out of 12
heated. This must not be too wet; let water cook away just before adding
the tomatoes.
BEEF LOAF
To two pounds of chopped beef take three egg yolks, three tablespoons of
parsley, three tablespoons of melted chicken-fat, four heaping
tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
and bake twenty-five minutes in a quick oven with one-fourth cup of
melted chicken-fat, and one-half cup of boiling water. Baste often.
HAMBURGER STEAK
Take one pound of raw beef, cut off fat and stringy pieces, chop
extremely fine, season with salt and pepper, grate in part of an onion
or fry with onions. Make into round cakes a little less than one-half
inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
then turn them and cook on the other side until brown. When well browned
they are done if liked rare. Cook ten minutes if liked well done.
BITKI (RUSSIAN HAMBURGER STEAK)
Take two cups of clear beef chopped, and two cups of bread crumbs that
have been soaked in a little water, leaving them quite moist, mix
thoroughly with the beef, season with pepper and salt and shape into
individual cakes. Fry as directed for Hamburger Steak.
CHOPPED MEAT WITH RAISINS (ROUMANIAN)
Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
white pepper, mix and form into small balls, put in pot with one-half
cup of water, fat, sugar, a quarter cup of large black raisins, a few
slices of lemon and let stew one-half hour, then thicken gravy with
tablespoon of flour browned in a tablespoon of fat and serve.
CARNATZLICH (ROUMANIAN)
One pound of tenderloin, chopped, add an egg, a little paprika, black
pepper, salt and four cloves of garlic (which have been scraped, and
let stand in a little salt for ten minutes, and then mashed so it looks
like dough). Form this meat mixture into short sausage-like rolls; boil
one-half hour and serve at once.
Serve this dish with Slaitta. (See Vegetables.)
BAKED HASH
Mix together one cup of chopped meat, one cup of cold mashed potatoes,
one-half an onion, minced, one well-beaten egg and one-half cup of soup
stock. Season rather highly with salt, if unsalted meat is used, paprika
and celery salt, turn into greased baking dish and bake for twenty
minutes in a well-heated oven. The same mixture may be fried, but will
not taste as good.
SOUP MEAT
The meat must be cooked until very tender then lift it out of the soup
and lay upon a platter and season while hot. Heat a tablespoon of fat or
drippings of roast beef in a spider, cut up a few slices of onion in it,
also half a clove of garlic, add a tablespoon of flour, stirring all the
time; then add soup stock or rich gravy, and the soup meat, which has
been seasoned with salt, pepper and ginger. You must sprinkle the spices
on both sides of the meat, and add one-half teaspoon of caraway seed to
the sauce, and if too thick add more soup stock and a little boiling
water. Cover closely and let it simmer about fifteen minutes.
LEFT-OVER MEAT
There are many ways to utilize left-over meat.
Indeed, not one particle of meat should ever be wasted.
Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
may be made into soups, stews, minces or used for sandwiches, or just
served cold with vegetables or salads.
SPAGHETTI AND MEAT
Break spaghetti in small pieces and boil until tender. Put left-over
meat through chopper and mix with the spaghetti, salt, pepper, and a
little onion juice. Grease a baking dish and put in the meat and
spaghetti, sprinkle on top with bread crumbs and bake in a moderate
oven.
MEAT PIE
Cut any left-over beef, lamb or veal in small pieces, removing all
excess of fat; parboil one green pepper (seeds removed) cut in strips,
two cups of potatoes and one-half cup of carrots cut in dice, and one
onion chopped fine. Add to the meat. Thicken with one-fourth cup of
flour moistened in cold water. Put in a baking dish. The crust is made
as follows: One cup of flour, one heaping teaspoon of drippings, pinch
of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
cold water to mix, about one-third cup. Roll out to fit baking dish, cut
holes for steam to escape, after covering the contents of the dish. Bake
in a quick hot oven one-half hour.
PICKLED MEAT--HOME-MADE CORNED BEEF
Take four quarts of water, adding enough salt to float an egg, boil this
salted water, when cool take four or five pounds brisket of beef,
seasoned with whole and ground peppers, one large clove of garlic,
pierced in different parts of the beef, one tablespoon of sugar, one bay
leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
the boiled water over it and store in a cool place for ten days or two
weeks.
BOILED CORNED BEEF
Put corned beef into cold water; using enough to cover it well; let it
come slowly to the boiling-point; then place where it will simmer only;
allow thirty minutes or more to each pound. It is improved by adding a
few soup vegetables the last hour of cooking.
If the piece can be used a second time, trim it to good shape; place it
again in the water in which it was boiled; let it get heated through;
then set aside to cool in the water, and under pressure, a plate or deep
dish holding a flat-iron being set on top of the meat. The water need
not rise above the meat sufficiently to wet the iron. When cooled under
pressure the meat is more firm and cuts better into slices.
Cabbage is usually served with hot corned beef, but should not be boiled
with it.
ENCHILADAS
Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
round cakes; cook quickly in a pan that has not been greased, then roll
in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
grated onion, one tablespoon of Worcestershire sauce, and fill the warm
cakes with this mixture. Roll them when filled, and pour over them a
sauce made of two tablespoons of drippings into which two tablespoons of
flour have been smoothed. Add one cup of soup stock, one cup of strained
tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
sauce.
VIENNA SAUSAGE
Wash and put on in boiling water. Boil ten minutes, fill a deep dish
with hot water, put sausages in, cover, and serve in hot water. To be
eaten with grated horseradish or French mustard.
SMOKED BEEF
Soak overnight in cold water; next morning place it in cold water, and
simmer till quite tender, reckoning one-half hour to the pound.
ROAST VEAL
The shoulder and breast of veal are best for roasting. Always buy veal
that is fat and white. Prepare for the oven in the following manner:
Wash and then dry; rub it well with salt, a very little ground ginger,
and dredge it well with flour. Lay in roasting-pan and put slices of
onion on top with a few tablespoons of goose-fat or drippings. Cover
tightly and roast, allowing twenty minutes to the pound and baste
frequently. Veal must be well done. When cold it slices up as nicely as
turkey.
BREAST OF VEAL--ROASTED
Roast as directed above. Have the butcher cut a pocket to receive the
stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
little caraway seed on top of the roast. A tablespoon of lemon juice
adds to the flavor. Baste often.
STEWED VEAL
Prepare as above, but do not have the meat cut in small pieces. If
desired one-half teaspoon of caraway seed may be used instead of the
parsley. Mashed potatoes and green peas or stewed tomatoes are usually
served with veal.
Any of the flour or potato dumplings are excellent served with stewed or
fricasseed veal.
FRICASSEED VEAL WITH CAULIFLOWER
Use the breast or shoulder for this purpose, the former being
preferable, and cut it up into pieces, not too small. Sprinkle each
piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
and add to this a little water, and stew two hours, closely covered.
When done mix a teaspoon of flour and a little water and add to the
veal. Chop up a few sprigs of parsley, add it and boil up once and
serve. Place the cauliflower around the platter in which you serve the
veal. Boil the cauliflower in salt and water, closely covered.
STUFFED SHOULDER OF VEAL
Have the blade removed, and fill the space with a stuffing made of bread
crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
chopped mushrooms if desired. Sew up the opening, press and tie it into
good shape and roast. The stuffing may be made of minced meat, cut from
the veal, and highly seasoned.
VEAL LOAF
Take two pounds of chopped veal, four tablespoons of bread crumbs, two
beaten eggs, season with salt, pepper, ginger, nutmeg and a little
water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
Bake in oblong tin until done, basting frequently.
SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE
Brown four onions light brown in a tablespoon of fat, add one teaspoon
mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
few moments, cover; add one sweet green pepper, cut up, and let cook;
add a little water whenever the gravy boils down; when the meat is
tender serve with dumplings.
CALF'S HEARTS
Remove veins and arteries from the hearts. Stuff with a highly seasoned
bread dressing and sew. Dredge in flour, brown in hot fat, cover with
hot water, and place on the back of the stove or in a hot oven. Cook
slowly for two or three hours. Thicken the liquor with flour and serve
with the hearts.
IRISH STEW
Cut one and one-half pounds of lamb into small pieces. Dredge each piece
of meat in flour. Brown in the frying-pan. Put in kettle, cover with
water and cook slowly one hour or until tender. Add one quart of
potatoes cut in small dice, one-half a cup of carrots and three onions,
after cooking thirty minutes. Season with salt, pepper, and thicken with
two tablespoons of flour moistened in enough cold water to form a smooth
paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
for Soups".)
LAMB AND MACARONI
Dilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine and fry slowly in olive oil or
drippings until they are a golden brown, and add to tomatoes. Fry one
and one-half pounds of lean neck of lamb in a little drippings until the
meat is nicely browned all over and add to the tomatoes, season with one
clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the
meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.
Short ribs of beef may be cooked in the same manner.
LAMB STEW--TOCANE
Brown slices of leek or young onions in one tablespoon of drippings, add
neck or breast of lamb, cut in small pieces; season with white pepper,
salt and parsley; cook until tender, just before serving season with
dill.
CURRIED MUTTON
Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
and cover with cold water. Cook for five minutes, drain and again cover
with boiling water. Add one cup of chopped onion, one teaspoon of
peppercorns, and one-half of a red pepper, cut in small strips. Place on
back of stove and allow it to simmer until tender. Strain liquor and
thicken with flour. Add two tablespoons of drippings, one tablespoon of
minced parsley, one teaspoon of curry powder, and one-half teaspoon of
salt. Serve with molded rice.
GEWETSH (SERVIAN)
Brown one large onion in a tablespoon of fat, add one teaspoon of
paprika and two pounds of neck or shoulder of lamb, cook one hour; have
ready one pound of rice that has been boiled for twenty minutes. Take a
twelve inch pudding dish, grease, place a layer of sliced tomatoes on
bottom of pan, then half the rice, half the meat, two sliced green
peppers, sprinkle a little salt and pour part of gravy over this; place
another layer of tomatoes, rice, meat, with two sliced peppers and
tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
here and there; bake in hot oven three-quarters of an hour. Use plenty
of gravy and fat for this dish or else it will be too dry. Six large
tomatoes are required.
ROAST MUTTON WITH POTATOES
Take a shoulder of mutton--must be young and tender--wash the meat well
and dry with a clean towel. Rub well with salt, ginger and a speck of
pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Put a few pieces of whole mace and a few slices of onion on top; pour a
cup of water into the pan. Cover it up tight and set in a hot oven to
roast, basting frequently. Allow twenty minutes to the pound for
roasting mutton; it should be well done. Add more water if necessary
(always add hot water so as not to stop the process of boiling), skim
the gravy well and serve with currant or cranberry jelly. Pare potatoes
of uniform size and wash and salt them about three-quarters of an hour
before dinner. Lay the potatoes in pan around the roast and sprinkle
them with salt and return to the oven to roast. Let them brown nicely.
BREAST OF MUTTON STEWED WITH CARROTS
Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. In the meantime
pare and cut up the carrots, add these and cover up again. Pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. Cover up again, and when done,
make a sauce as follows: Skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. Brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.
White turnips may be used instead of carrots.
MUTTON OR LAMB CHOPS
Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with very
little fat in it. To be nice and tender they must be sauted quickly to a
nice brown. Or the chops may be broiled over the hot coals or in gas
broiler, eight or ten minutes is all the time required; serve at once.
SHOULDER OF MUTTON STUFFED
Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.
*POULTRY*
TO DRESS AND CLEAN POULTRY
Singe by holding the fowl over a flame from gas, alcohol or burning
paper. Pick off pin feathers. Cut off the nails, then cut off the head,
turn back the skin and cut the neck off quite close; take out windpipe
and crop, cutting off close to the body. Cut through the skin around the
leg one inch below the leg joint; take out the tendons and break the leg
at the joint; in old birds each tendon must be removed separately by
using a skewer.
Make an incision just below the breast bone large enough to insert your
hand, take out the fat and loosen the entrails with your forefinger.
When everything is removed, cut off the wings close to the body, also
the neck, feet and head. Separate the gall from the liver. In doing this
be very careful not to break the gall, which has a very thin skin.
Scrape all the fat off carefully that adheres to the entrails and lay it
in a separate dish of water overnight. Cut open the gizzard, clean and
pull off the skin, or inner lining.
Make Kosher as directed in "Rules for Kashering".
If you make use of the head, which you may in soup, cut off the top of
the bill, split open the head, lengthwise, take out the brains, eyes and
tongue.
Clean the gizzard and feet by laying them in scalding water for a few
moments, this will loosen the skin, which can then be easily removed.
Remove the oil bag from the upper side of tail.
After making Kosher and cleaning poultry, season all fowls for several
hours before cooking. Salt, pepper, and ginger are the proper seasoning.
Some like a tiny bit of garlic rubbed inside and outside, especially for
goose or duck.
Dress and clean goose, duck, squab, and turkey as directed for chicken.
TO TRUSS A CHICKEN
Press the thighs and wings close against the body; fasten securely with
skewers and tie with string. Draw the skin of the neck to the back and
fasten it.
ROAST CHICKEN
Stuff and truss a chicken, season with pepper and salt and dredge with
flour. Put in a roasting-pan with two or three tablespoons of
chicken-fat if the chicken is not especially fat. When heated add hot
water and baste frequently. The oven should be hot and the time
necessary for a large chicken will be about an hour and a half. When
done, remove the chicken, pour off the grease and make a brown sauce in
the pan.
CHICKEN CASSEROLE
Bake chicken in covered casserole until nearly tender, then add three
potatoes cut in dice; boil small pieces of carrots, green peas, and
small white onions--each to be boiled separately. Just before serving,
thicken gravy with a teaspoon of flour mixed with a half cup of soup
stock or water. Season to taste and place vegetables around the dish.
BOILED CHICKEN, BAKED
Make chicken soup with an old hen. Remove chicken from soup just as soon
as tender. Place in roasting-pan with three tablespoons of chicken-fat,
one onion sliced, one clove of garlic, one-half teaspoon each of salt
and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
sufficiently browned, cut in pieces for serving. Place on platter with
the strained gravy pour over the chicken and serve.
BROILED SPRING CHICKEN
Take young spring chickens of one to one and one-half pounds in weight,
and split down the back, break the joints and remove the breast bone.
Sprinkle with salt and pepper and rub well with chicken-fat. Place in
broiler and broil twenty minutes over a clear fire, or under the flame
in broiling oven of gas stove, being careful to turn broiler that all
parts may be equally browned. The flesh side must be exposed to the fire
the greater part of the time as the skin side will brown quickly. Remove
to hot platter.
Or chicken may be placed in dripping pan, skin side down, seasoned with
salt and pepper and spread with chicken-fat, and bake fifteen minutes in
a hot oven and then broiled to finish.
Serve with giblet sauce.
FRIED SPRING CHICKEN
Cut it up as for fricassee and see that every piece is wiped dry. Have
ready heated in a spider some goose-fat or other poultry drippings.
Season each piece of chicken with salt and ground ginger, or pepper.
Roll each piece of chicken in sifted cracker or bread crumbs (which you
have previously seasoned with salt). Fry in the spider, turning often,
and browning evenly. You may cut up some parsley and add while frying.
If the chicken is quite large, it is better to steam it before frying.
GIBLETS
Heart, liver and gizzard constitute the giblets, and to these the neck
is usually added. Wash them; put them in cold water and cook until
tender. This will take several hours. Serve with the chicken; or mash
the liver, mince the heart and gizzard and add them to the brown sauce.
Save the stock in which they are cooked for making the sauce.
CHICKEN FRICASSEE
Take a chicken, cut off the wings, legs and neck. Separate the breast
from the chicken, leaving it whole. Cut the back into two pieces.
Prepare a mixture of salt, ginger and a little pepper in a saucer and
dust each piece of chicken with this mixture. When you are ready to cook
the chicken, take all the particles of fat you have removed from it and
lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.
Duck can be prepared in this manner.
CHICKEN WITH RICE
Joint a chicken; season with salt and ground ginger and boil with water
enough to cover. Allow one-half pound of rice to one chicken. Boil this
after chicken is tender. Serve together on a large platter.
CHICKEN (TURKISH STYLE)
Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.
AMASTICH
Cook one pound of rice in a quart of stock for half an hour, stirring
frequently. Then add a chicken stuffed and trussed as for roasting;
cover closely and cook thoroughly. After removing the chicken, pass the
liquor through a strainer, add the juice of a lemon and the beaten yolk
of an egg, and pour over the bird.
CHICKEN WITH SPAGHETTI EN CASSEROLE
Prepare and truss a young chicken, as if for roasting. Put it in a
casserole; and pour over it two tablespoons of olive oil, a cup of white
wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
mushrooms soaked in one cup of water and chopped fine, and one-half can
of mushrooms. Cover tightly and simmer in the oven for about an hour,
turning the chicken occasionally; add a dozen olives and a tablespoon of
chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
Remove the chicken and add about a pint of boiled spaghetti to the
sauce. Place the chicken on a platter, surround with the spaghetti, and
serve.
STUFFED CHICKEN (TURKISH STYLE)
Steam chicken and when it is almost tender stuff it with the following:
Take one-fourth pound of almonds, chopped; season with parsley, pepper
and salt to taste, add one tablespoon of bread crumbs and bind this with
one well-beaten egg. Put chicken in roasting-pan and roast until done.
SMOTHERED CHICKEN
Two tender chickens cut in half, split down the back; place the pieces
in a colander to drain well, after having been well salted; season with
pepper; grease well the bottom of a baking-pan; add one stalk finely
chopped celery, onion; lay the chicken on breast, side up; sprinkle
lightly with flour, fat; two cups of hot water. Have the oven very hot
when putting chickens in. As soon as browned evenly, cover with a pan,
fitting closely. Reduce the heat of the oven; allow to cook slowly an
hour or so longer, until tender. Place on a hot platter; set in oven
until sauce is made, as follows: put the pan on top of stove in which
chickens were smothered; add level tablespoon of flour, thinned in cold
water; add minced parsley; let this all cook two or three minutes, then
add large cup of strong stock, to the chickens. Broil one can mushrooms,
and pour these over chicken when ready to serve.
CHICKEN CURRY
Cut chickens in pieces for serving; dredge in flour and saute in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.
CHICKEN PAPRIKA WITH RICE
Cut a three and one-half pound fat chicken in pieces to serve, salt it
and let stand several hours. Heat one-fourth cup of fat in an iron
kettle, add one medium-sized onion, minced; fry golden brown and set
aside. Fry the chicken in the fat and when nicely browned, add paprika
to taste and boiling water to cover, and let simmer one hour.
Soak one cup of rice in cold water, drain, add the fried onion and one
teaspoon of salt and gradually three cups of chicken broth, more if
necessary. When nearly done add the chicken and finish cooking in a slow
oven, one-half hour.
CHILI CON CARNE
Cut two broilers in pieces for serving. Season with salt, pepper, and
dredge in flour; brown in hot fat. Parboil six large red peppers until
soft, rub through a wire sieve. Chop two small onions fine, three cloves
of garlic and one-fourth cup of capers. Combine, add to chicken, cover
with water and cook until chicken is tender. Thicken the sauce with fat
and flour melted together.
PILAF (RUSSIAN STYLE)
Follow recipe below but substitute cooked lamb for the chicken, and add
chicken livers fried and cut in small pieces.
PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and
put the rice with two cups of soup stock and one-quarter of a white
onion on to boil. Stew until the rice absorbs all the stock. Stew
one-half can of tomatoes thoroughly and season with olive oil or
chicken-fat, salt and pepper. Mix it with the rice.
Saute in chicken-fat to a light color, a jointed chicken slightly
parboiled, or slices of cold cooked chicken or turkey. Make a depression
in the rice and tomato, put in the chicken and two tablespoons of olive
oil or chicken-fat, and stew all together for twenty minutes. Serve on
a platter in a smooth mound, the red rice surrounding the fowl.
SPANISH PIE
Take one pint of cold chicken, duck or any poultry. Cut it into flakes
and place it in a pudding dish which has been lined with a thin crust.
On the layer of meat place a layer of sweet red peppers (seeds removed),
cut in slices; next, a layer of thinly sliced sausage, and so on until
the dish is full. Over this pour a glass of claret into which have been
rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
bake.
CHICKEN A LA ITALIENNE
Cut the remains of cold chicken (or turkey) into pieces about an inch
long and marinate them in a bowl containing one tablespoon of olive oil;
one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
juice, salt and pepper. At the end of half an hour sprinkle with finely
chopped parsley, dip them in fritter batter, and fry in boiling fat.
Drain on a brown paper, and serve with or without tomato or brown sauce.
In some parts of Italy this dish is made of several kinds of cold meats,
poultry, brains, etc. (the greater the variety the better), served on
the same platter, and in Spain all kinds of cold vegetables are fried in
batter and served together.
ROAST GOOSE
All goose meat tastes better if it is well rubbed with salt, ginger and
a little garlic a day previous to using.
Stuff goose with bread dressing, or chestnut dressing, a dressing of
apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
the goose, then line a sheet-iron roasting-pan with a few slices of
onion and celery and place the goose upon these, cover closely, roast
three hours or more, according to weight. If the goose browns too
quickly, cover with greased paper or lower the heat of the oven. Baste
every fifteen minutes.
GESCHUNDENE GANS
Take a very fat goose for this purpose. After cleaning and singeing, cut
off neck, wings and feet. Lay the goose on a table, back up, take a
sharp knife, make a cut from the neck down to the tai. Begin again at
the top near the neck, take off the skin, holding it in your left hand,
your knife in your right hand, after all the skin is removed, place it
in cold water; separate the breast from back and cut off joints. Have
ready in a plate a mixture of salt, ginger and a little garlic or onion,
cut up fine. Rub the joints and small pieces with this, and make a small
incision in each leg and four in the breast. Put in each incision a
small piece of garlic or onion, and rub also with a prepared mixture of
salt and ginger. Put away in stone jar overnight or until you wish to
use.
GAENSEKLEIN
Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
pepper and garlic and set on the fire in a stew-pan with cold water.
Cover tightly and stew slowly but steadily for four hours. When done
skim off all the fat. Now put a spider over the fire, put into it about
two or three tablespoons of the fat that you have just skimmed off and
then add the fat to the meat again. Cut up fine a very small piece of
garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
and pour all over the goose. Cover up tightly and set on back of stove
till you wish to serve. You may cook the whole goose in this way after
it is cut up.
STUFFED GOOSE NECK (RUSSIAN STYLE)
Remove skin from neck of goose, duck or chicken in one piece. Wash and
clean well and stuff with same mixture as for Kischtke. Sew at both ends
and roast in hot oven until well browned.
STUFFED GOOSE NECK
Remove the fat skin from the neck of a fat goose, being careful not to
put any holes in it. Clean carefully and sew up the smaller end and
stuff through larger end with the following:
Grind fine some pieces of raw goose meat (taken from the breast or
legs), grind also some soft or "linda fat" a thin piece of garlic, a
small piece of onion, when fine add one egg and a little soaked bread,
season with salt, pepper, and ginger. When neck is stuffed, sew up
larger end, lay it in a pudding-pan, pour a little cold water over it,
set in stove and baste from time to time. Let brown until crisp. Eat
hot.
GOOSE CRACKLINGS (GRIEBEN)
Cut the thick fat of a fat goose in pieces as big as the palm of your
hand, roll together and run a toothpick through each one to fasten. Put
a large preserve kettle on top of hot stove, lay in the cracklings,
sprinkle a tiny bit of salt over them and pour in a cup or two of cold
water; cover closely and let cook not too fast, until water is cooked
out. Then add the soft or "linda" fat, keep top off and let all brown
nicely. About one to two hours is required to cook them. If you do not
wish the scraps of "Greben" brittle, take them out of the fat before
they are browned. Place strainer over your fat crock, to catch the clear
fat and let greben drain. If greben are too greasy place in baking-pan
in oven a few minutes to try out a little more. Serve at lunch with rye
bread.
ROAST GOOSE BREASTS
The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for
sandwiches.
GOOSE MEAT, PRESERVED IN FAT
If too fat to roast, render the fat of goose, remove and cut the skin
into small pieces. The scraps, when brown, shriveled and crisp, are then
"Greben," and are served hot or cold. When fat is nearly done or clear,
add the breast and legs of goose, previously salted, and boil in the fat
until tender and browned. Place meat in crock and pour the clear, hot
fat over it to cover. Cool. Cover crock with plate and stone and keep in
a cool, dry place. Will keep for months. When ready to serve, take out
meat, heat, and drain off fat.
SMOKED GOOSE BREAST
Dried or smoked goose breast must be prepared in the following manner:
Take the breast of a fat goose; leave the skin on; rub well with salt,
pepper and saltpetre; pack in a stone jar and let it remain pickled thus
four or five days. Dry well, cover with gauze and send away to be
smoked.
SMOKED GOOSE
Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
goose) to one side. Scrape the meat carefully from the bones, neck,
back, etc., of the goose, remove all tendons and tissues and chop very
fine. Fill this in the skin of the neck and sew up with coarse thread on
both ends. Rub the filled neck, the legs and the breast with plenty of
garlic (sprinkle with three-eighths pound of salt and one tablespoon of
sugar and one teaspoon of saltpetre), and enough water to form a brine.
Place the neck, legs and breast in a stone jar, cover with a cloth and
put weights on top. Put aside for seven days, turn once in a while. Take
out of the brine, cover with gauze and send to the butcher to smoke.
When done, serve cold, sliced thin.
STEWED GOOSE, PIQUANTE
Cut up, after being skinned, and stew, seasoning with salt, pepper, a
few cloves and a very little lemon peel. When done heat a little goose
fat in a frying-pan, brown half a tablespoon of flour, add a little
vinegar and the juice of half a lemon.
MINCED GOOSE (HUNGARIAN STYLE)
Take the entire breast of a goose, chop up fine in a chopping bowl;
grate in part of an onion, and season with salt, pepper and a tiny piece
of garlic. Add some grated stale bread and work in a few eggs. Press
this chopped meat back on to the breast bone and roast, basting very
often with goose fat.
DUCK
Singe off all the small feathers; cut off neck and wings, which may be
used for soup; wash thoroughly and rub well with salt, ginger and a
little pepper, inside and out. Now prepare this dressing: Take the
liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
a little nutmeg, add a piece of celery root and half an onion. Put all
this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the
bowl; add one egg, salt, pepper and a speck of ginger and mix all
thoroughly. Fill the duck with this and sew it up. Lay in the
roasting-pan with slices of onions, celery and specks of fat. Put some
on top of fowl; roast two hours, covered up tight and baste often. Stick
a fork into the skin from time to time so that the fat will try out.
ROAST DUCK
Draw the duck; stuff, truss and roast the same as chicken. Serve with
giblet sauce and currant jelly. If small, the duck should be cooked in
an hour.
DUCK A LA MODE IN JELLY
One duckling of about five pounds, one calf's foot, eight to ten small
onions, as many young carrots, one bunch of parsley. Cook the foot
slowly in one quart of water, one teaspoon of salt and a small bay leaf.
Put aside when the liquor has been reduced to one-half. In the meanwhile
fry the duck and when well browned wipe off the grease, put in another
pan, add the calf's foot with its broth, one glass of dry white wine, a
tablespoon of brandy, the carrots, parsley and the onions--the latter
slightly browned in drippings--pepper and salt to taste and cook slowly
under a covered lid for one hour. Cool off for about an hour, take off
the grease, bone and skin the duckling and cut the meat into small
pieces; arrange nicely with the vegetables in individual earthenware
dishes, cover with the stock and put on the ice to harden.
SQUABS, OR NEST PIGEONS
Pick, singe, draw, clean and season them well inside and out, with salt
mixed with a little ginger and pepper, and then stuff them with
well-seasoned bread dressing. Pack them closely in a deep stew-pan and
cover with flakes of goose fat, minced parsley and a little chopped
onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light
yellow.
BROILED SQUABS
Squabs are a great delicacy, especially in the convalescent's menu,
being peculiarly savory and nourishing. Clean the squabs; lay them in
salt water for about ten minutes and then rub dry with a clean towel.
Split them down the back and broil over a clear coal fire. Season with
salt and pepper; lay them on a heated platter, grease them liberally
with goose fat and cover with a deep platter. Toast a piece of bread for
each pigeon, removing the crust. Dip the toast in boiling water for an
instant. In serving lay a squab upon a piece of toasted bread.
PIGEON PIE
Prepare as many pigeons as you wish to bake in your pie. Salt and
pepper, then melt some fat in a stew-pan, and cut up an onion in it.
When hot, place in the pigeons and stew until tender. In the meantime
line a deep pie plate with a rich paste. Cut up the pigeons, lay them
in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and
there, pour over the gravy the pigeons were stewed in, cover with a
crust. Bake slowly until done.
SQUAB EN CASSEROLE
Take fowl and brown in a skillet the desired color, then add to this
enough water (or soup stock preferred), put it in casserole and add
vegetables; add first those that require longest cooking. Use mushrooms,
carrots, small potatoes and peas. If you like flavor of sherry wine, add
small wine glass; if not, it is just as good. Season well and cook in
hot oven not too long, as you want fowl and vegetables to be whole. You
may add soup stock if it is too dry after being in oven.
ROAST TURKEY
Singe and clean the turkey the same as chicken. Fill with plain bread
stuffing or chestnut stuffing. Tie down the legs and rub entire surface
with salt and let stand overnight. Next morning place in large drippings
or roasting-pan on rack and spread breast, legs and wings with one-third
cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
of pan with flour. Place in a hot oven and when the flour on the turkey
begins to brown, reduce the heat and add two cups of boiling water or
the stock in which the giblets are cooking, and baste with one-fourth
cup of fat and three-fourths cup of boiling water. When this is all
used, baste with the fat in the pan. Baste every fifteen minutes until
tender; do not prick with a fork, press with the fingers; if the breast
meat and leg are soft to the touch the turkey is done. If the oven is
too hot, cover the pan; turn the turkey often, that it may brown nicely.
Remove strings and skewers and serve on hot platter. Serve with giblet
sauce and cranberry sauce. If the turkey is very large it will require
three hours or more, a small one will require only an hour and a half.
STUFFED TURKEY NECK (TURKISH STYLE)
Take neck of turkey, stuff with following: One-quarter pound of almonds
or walnuts chopped fine and seasoned with chopped parsley, pepper and
salt, put two hard-boiled eggs in the centre of this dressing; stuff
neck, sew up the ends and when roasted slice across so as to have a
portion of the hard-boiled egg on each slice; place on platter and
surround with sprigs of parsley.
*STUFFINGS FOR MEAT AND POULTRY*
TO STUFF POULTRY
Use enough stuffing to fill the bird but do not pack it tightly or the
stuffing will be soggy. Close the small openings with a skewer; sew the
larger one with linen thread and a long needle. Remove skewers and
strings before serving.
CRUMB DRESSING
Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
pinch of salt and pepper, a few drops of onion juice, one tablespoon of
chopped parsley, and lastly one well-beaten egg. Mix all on stove in
skillet, remove from fire and stuff fowl.
BREAD DRESSING FOR FOWL
In a fryer on the stove heat two tablespoons of drippings or fat, drop
in one-half onion cut fine, brown lightly and add one-quarter loaf of
stale baker's bread (which has previously been soaked in cold water and
then thoroughly squeezed out). Cook until it leaves the sides of the
fryer, stirring occasionally. If too dry add a little soup stock. Remove
from the fire, put in a bowl, season with salt, pepper, ginger, and
finely chopped parsley, add a small lump of fat, break in one whole egg,
mix well and fill the fowl with it.
MEAT DRESSING FOR POULTRY
If you cannot buy sausage meat at your butcher's have him chop some for
you, adding a little fat. Also mix in some veal with the beef while
chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
celery root and a piece of garlic about the size of a bean, add a small
onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
and mix up the whole with one egg. If you prefer, you may soak the
bread, press out every drop of water and dry in a heated spider with
fat.
POTATO STUFFING
Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
casings, cleaned and dressed.
CHESTNUT STUFFING
Shell and blanch two cups of chestnuts. Cook in boiling salted water
until tender. Drain and force through a colander or a potato ricer. Add
one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
enough soup stock to moisten.
RAISIN STUFFING
Take three cups of stale bread crumbs; add one-half a cup of melted
chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
of salt and one-fourth teaspoon of white pepper. Mix thoroughly.
*VEGETABLES*
All vegetables should be thoroughly cleansed just before being put on to
cook.
Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
should be soaked heads down in salted cold water, to which a few spoons
of vinegar may be added.
To secure the best results all vegetables except beans, that is the
dried beans, should be put in boiling water and the water must be made
to boil again as soon as possible after the vegetables have been added
and must be kept boiling until the cooking is finished.
In cooking vegetables, conserve their juices.
The average housewife pours down the sink drainpipe the juices from all
the vegetables which she cooks; she little realizes that she thus drains
away the health of her family. Cook vegetables with just sufficient
water to prevent them from burning, and serve their juices with them;
else save the vegetable "waters" and, by the addition of milk and butter
convert them into soups for the family use. Such soups, derived from one
or several vegetables, alone or mixed together, make palatable and
healthful additions to the family bill-of-fare.
ASPARAGUS
Cut off the woody part, scrape the lower part of the stalks. Wash well
and tie in bunches. Put into a deep stew-pan, with the cut end resting
on the bottom of the stew-pan. Pour in boiling water to come up to the
tender heads, but not to cover them. Add one teaspoon of salt for each
quart of water. Place where the water will boil. Cook until tender,
having the cover partially off the stew-pan. This will be from fifteen
to thirty minutes, depending upon the freshness and tenderness of the
vegetable. Have some slices of well-toasted bread on a platter. Butter
them slightly. Arrange the cooked asparagus on the toast, season with
butter and a little salt and serve at once. Save the water in which the
asparagus was boiled to use in making vegetable soup.
CANNED ASPARAGUS
Open one end of the can, as indicated on wrapper, so tips will be at
opening. Pour off the liquid and allow cold water to run over gently and
to rinse. Drain and pour boiling water over them in the can and set in a
hot oven to heat thoroughly. When ready to serve, drain and arrange
carefully on hot platter and serve same as fresh asparagus, hot on toast
or cold with salad dressing, or with "Sauce Hollandaise", poured over.
ARTICHOKES (FRENCH OR GLOBE)
French artichokes have a large scaly head, like the cone of a pine tree.
The flower buds are used before they open.
The edible portion consists of the thickened portion at the base of the
scales and the receptacle to which the leaf-like scales are attached.
When the artichoke is very young and tender the edible parts may be
eaten raw as a salad. When it becomes hard, as it does very quickly, it
must be cooked. When boiled it may be eaten as a salad or with a sauce.
The scales are pulled with the fingers from the cooked head, the base of
each leaf dipped in a sauce and then eaten.
The bottoms (receptacles), which many consider the most delicate part of
the artichoke, may be cut up and served as a salad, or they may be
stewed and served with a sauce. To prepare the artichoke remove all the
hard outer leaves. Cut off the stem close to the leaves. Cut off the top
of the bud. Drop the artichokes into boiling water and cook until
tender, which will take from thirty to fifty minutes, then take up and
remove the choke. Serve a dish of French salad dressing with the
artichokes, which may be eaten either hot or cold. Melted butter also
makes a delicious sauce for the artichokes if they are eaten hot.
JERUSALEM ARTICHOKE
This vegetable is in season in the fall and spring, and may be cooked
like kohl-rabi and served in a white cream or sauce. The artichoke may
also be cooked in milk.
When this is done, cut the washed and peeled artichoke into cubes, put
in a stew-pan, and cover with milk (a generous pint to a quart of
cubes). Add one small onion and cook twenty minutes. Beat together one
tablespoon of butter and one level tablespoon of flour, and stir this
into the boiling milk. Then season with one teaspoon of salt and
one-fourth teaspoon of pepper, and continue the cooking one-half hour
longer. The cooking should be done in a double boiler. The artichoke
also makes a very good soup.
FRENCH ARTICHOKES WITH TOMATO SAUCE
Pick off from the solid green globes the outer tough petals. Scoop out
with a sharp-pointed knife the fuzzy centres, leaving the soft base,
which is the luscious morsel. Cut each artichoke in halves, wash, drain
and fry brown on each side in olive oil Make tomato sauce and cook
thirty minutes in that mixture. Then serve.
BEET GREENS
Beets are usually thickly sowed, and as the young plants begin to grow
they must be thinned out. These plants make delicious greens, and even
the tops of the ordinary market beets are good if properly prepared.
Examine the leaves carefully to be sure that there are no insects on
them; wash thoroughly in several waters, and put over the fire in a
large kettle of boiling water. Add one teaspoon of salt for every two
quarts of greens; boil rapidly about thirty minutes or until tender;
drain off the water; chop well and season with butter and salt.
BOILED BEETS
Carefully wash any earth off the beets, but every care is needed to
avoid breaking the skin, roots or crown; if this is done much of their
color will be lost, and they will be a dull pink. Lay them in plenty of
boiling water, with a little vinegar; boil them steadily, keeping them
well covered with water for about one and one-half to two hours for
small beets and two to three and one-half hours for large ones. If they
are to be served hot, cut off the roots and crown and rub off the skin
directly, but if to be served cold, leave them until they have become
cold and then cut into thin slices and sprinkle with salt and pepper and
pour some vinegar over them. If to be eaten hot, cut them into thin
slices, arrange them on a hot vegetable dish and pour over white sauce
or melted butter, or hand these separately.
BAKED BEETS
Boil large beetroot about two hours, being careful not to pierce it.
When cold mash very smooth, add a little drippings, pepper, salt and
stock. Place in a greased pan and bake one hour.
SOUR BUTTERED BEETS
Wash as many beets as required and cook in bailing water until tender.
Drain and turn into cold water for peeling. Remove the skins, slice and
sprinkle with as much salt as desired. Melt one-half cup of butter in a
large frying-pan and add two tablespoons of strained lemon juice. Stir
the butter and lemon juice until blended, keeping the fire low. Now turn
the beets into this sauce, cover the pan and shake and toss until the
sauce has been well distributed. Serve hot at once.
CELERIAC
This vegetable is also known as "knot celery" and "turnip-rooted
celery." The roots, which are about the size of a white turnip, and not
the stalks are eaten. They are more often used as a vegetable than as a
salad.
Pare the celeriac, cut in thin, narrow slices, and put into cold water.
Drain from this water and drop into boiling water and boil thirty
minutes. Drain and rinse with cold water. The celeriac is now ready to
be prepared and served the same as celery.
PUREE OF CELERIAC
Boil as directed above and press through a sieve. To one quart take two
tablespoons of butter blended with two tablespoons flour and cooked
until smooth and frothy, add the strained celeriac and cook five
minutes, stirring frequently. Add one teaspoon of salt and a half cup of
cream, cook five minutes longer and serve hot on toast or fried bread.
CAULIFLOWER
Trim off the outside leaves and cut the stalk even with the flower. Let
it stand upside down in cold salted water for twenty minutes. Put it
into a generous quantity of rapidly boiling salted water and cook it
uncovered about twenty minutes or until tender, but not so soft as to
fall to pieces. Remove any scum from the water before lifting out the
cauliflower. If not perfectly white, rub a little white sauce over it.
Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be
served as a garnish to chicken, sweetbreads, etc., the little bunches
being broken off and mixed with the sauce.
SPANISH CAULIFLOWER
Finely chop one medium-size onion and a small bunch of parsley. Melt one
tablespoon butter in a pan and fry the onion until it is brown. Season
with celery salt. Blend in one tablespoon flour, add one cup boiling
water and let simmer for half an hour. Carefully clean the cauliflower
and boil for one-half hour. Drain the onion sauce, add three tablespoons
tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
the sauce, place in a moderate oven for five minutes and serve hot.
CAULIFLOWER WITH BROWN CRUMBS
Drain and place the hot cauliflower in serving dish, and pour over it
two tablespoons fine bread crumbs browned in one tablespoon of hot
butter or fat. Serve hot. Asparagus may be served in this style.
CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
Cook in salt water until tender. Spread with bread crumbs and butter.
Pour some sour cream over the vegetable and bake until the crumbs are a
golden brown.
SCALLOPED CAULIFLOWER
Boil and drain off the water, grease a baking-dish, line with a layer of
cauliflower, add a layer of toasted bread crumbs, another of cauliflower
and so on alternately, letting the top layer be of bread crumbs. Over
all pour one cup of boiling milk, dot the top with butter and bake in a
moderate oven for twenty minutes.
CAULIFLOWER (ROUMANIAN)
Brown a minced onion, add cauliflower cut in pieces with a small
quantity of water; stew, add salt, white pepper, a little sour salt and
red tomatoes; when half done add one-fourth cup of rice. Cook until rice
is done. The onion may be browned either in butter, fat or olive oil, as
desired.
CREAMED CELERY
Remove the leaves from the stalks of celery; scrape off all rusted or
dark spots; cut into small pieces and drop in cold water. Having boiling
water ready; put the celery into it, adding one-half teaspoon of salt
for every quart of water. Boil until tender, leaving the cover partly
off; drain and rinse in cold water. Make a cream sauce; drop the celery
into it; heat thoroughly and serve.
LETTUCE
If lettuce has grown until rather too old for salad, it may be cooked,
and makes a fairly palatable dish.
BOILED LETTUCE
Wash four or five heads of lettuce, carefully removing thick, bitter
stalks and retaining all sound leaves. Cook in plenty of boiling salted
water for ten or fifteen minutes, then blanch in cold water for a minute
or two. Drain, chop lightly, and heat in stew-pan with some butter, and
salt and pepper to taste. If preferred, the chopped lettuce may be
heated with a pint of white sauce seasoned with salt, pepper, and grated
nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
part of the range and stir in the well-beaten yolks of two eggs.
GREEN LIMA BEANS
Cover the shelled beans with boiling water; bring to a boil quickly;
then let them simmer slowly till tender. Drain and add salt, pepper and
butter or hot cream or cream sauce.
CARROTS
Scrape the carrots lightly; cut them into large dice or slices and drop
them into salted boiling water, allowing one teaspoon of salt to one
quart of water. Boil until tender; drain and serve with butter and
pepper or with cream sauce.
LEMON CARROTS
Old carrots may be used for this dish, and are really better than the
new ones. Pare and cut into dice, and simmer in salted water until
tender, but not pulpy. Drain, return to the fire, and for one pint of
carrots add one teaspoon of minced parsley, a grating of loaf sugar,
one-half teaspoon of paprika, one tablespoon of butter and the juice of
half a lemon. Heat through, shaking the dish now and then, so that each
piece of the vegetable will be well coated with the mixture or dressing.
SIMMERED CARROTS
Wash, scrape and slice one quart carrots roundwise. Put them in a
saucepan with one tablespoon of butter or drippings, three tablespoons
of sugar and one teaspoon salt. Cover closely and let simmer on a slow
fire until tender.
FLEMISH CARROTS
Scrape, slice and cook one quart of carrots in one quart of boiling
water to which has been added one teaspoon of salt, until tender; drain.
Heat two tablespoons fat, add one small onion, brown lightly, add the
carrots, season with one teaspoon of sugar, one-quarter teaspoon of
salt, one-eighth teaspoon of white pepper and shake well over the fire
for ten minutes, add one and one-half cups of soup stock, cover and
simmer for one-half hour, then add one teaspoon chopped parsley and
serve hot.
CARROTS WITH BRISKET OF BEEF
Salt and pepper two pounds of fat brisket of beef and let stand several
hours. Wash and scrape two bunches of carrots and cut in small cubes.
Place in kettle with meat, cover with boiling; water and cook several
hours or until the meat and carrots are tender, and the water is half
boiled away. Heat two tablespoons of fat in a spider, let brown
slightly, add two tablespoons of flour and gradually one cup of carrot
and meat liquid. Place in kettle with meat and carrots and boil until
carrots become browned.
COMPOTE OF CARROTS (RUSSIAN STYLE)
Make a syrup of one cup of sugar and one cup of water by boiling ten
minutes. To this syrup add two cups of carrots diced, which have
previously been browned in two tablespoons hot fat or butter. Cook all
together until carrots are tender. Brown in oven and serve.
CORN ON THE COB
Free the corn from husks and silk; have a kettle of water boiling hard;
drop the corn into it and cook ten minutes (or longer if the corn is not
young). If a very large number of ears are put into the water they will
so reduce the temperature that a longer time will be needed. In no case,
however, should the corn be left too long in the water, as overcooking
spoils the delicate flavor.
CORN OFF THE COB
Corn is frequently cut from the cob after it is cooked and served in
milk or butter; but by this method much of the flavor and juke of the
corn itself is wasted; It is better to cut the corn from the cob before
cooking. With a sharp knife cut off the grains, not cutting closely
enough to remove any of the woody portion of the skins. Then with a
knife press out all the pulp and milk remaining in the cob; add this to
the corn; season well with salt, pepper and butter; add a little more
milk if the corn is dry; cook, preferably in the oven, for about ten
minutes, stirring occasionally. If the oven is not hot, cook over the
fire.
SUCCOTASH
Mix equal parts of corn, cut from the ear, and any kind of beans; boil
them separately; then stir them lightly together, and season with
butter, salt, and pepper and add a little cream if convenient.
CANNED CORN
To one can of corn take one tablespoon of butter, one-half cup milk;
sprinkle one tablespoon of flour over these; stir and cook about five
minutes, until thoroughly hot. Season to taste and serve hot.
DANDELIONS
Wash one peck of dandelions; remove roots. Cook one hour in two quarts
of boiling salted water. Drain, chop fine; season with salt, pepper and
butter. Serve with vinegar.
STUFFED CUCUMBERS
Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
lay the cucumbers in vinegar overnight; then wipe dry and fill with a
mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
tablespoons of chopped parsley, one saltspoon of white pepper, dash of
nutmeg and two tablespoons of melted butter. Bake in a buttered dish
until tender. Serve hot with one cup of white sauce, dash of powdered
cloves, one well-beaten egg, salt and pepper to taste.
FRIED CUCUMBERS
Daintily prepared fried cucumbers are immeasurably superior to fried egg
plant and are especially nice with boiled chicken.
Peel and slice the cucumbers lengthwise in about the same thickness
observed with egg plant. Lay these slices in salt and water for about an
hour, then dip in beaten egg and cracker dust, and French fry in boiling
fat, taking care to carefully drain in a colander before serving.
COLD SLAW
Take a firm, white head of cabbage; cut it in halves; take out the heart
and cut as fine as possible on slaw-cutter. Cut up one onion at the same
time and a sour apple. Now sprinkle with salt and white pepper and a
liberal quantity of white sugar. Mix this lightly with two forks. Heat
one tablespoon of goose oil or butter, and mix it thoroughly in with the
cabbage. Heat some white wine vinegar in a spider; let it come to a
boil and pour over the slaw, boiling. Keep covered for a short time.
Serve cold.
BOILED SAUERKRAUT
Take brisket of beef weighing about two or three pounds. Set it on to
boil in two quarts of water, a little salt and the usual soup greens.
When the meat is tender take it out, salt it well and put on to boil
again in a porcelain-lined kettle, having previously removed all the
bones. Add about a cup of the soup stock and as much sauerkraut as you
desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
and boil in with the kraut. Thicken with two raw potatoes, grated, and
add one tablespoon of brown sugar just before serving. If not sour
enough add a dash of vinegar. This gives you meat, vegetables and soup.
Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
nice accompaniment. Sauerkraut is just as good warmed over as fresh,
which may be done two or three times in succession without injury to its
flavor.
TO BOIL CABBAGE
Cut a small head of cabbage into four parts, cutting down through the
stock. Soak for half an hour in a pan of cold water to which has been
added one tablespoon of salt; this is to draw out any insects that may
be hidden in the leaves. Take from the water and cut into slices. Have a
large stew-pan half full of boiling water; put in the cabbage, pushing
it under the water with a spoon. Add one tablespoon of salt and cook
from twenty-five to forty-five minutes, depending upon the age of the
cabbage. Turn into a colander and drain for about two minutes. Put in a
chopping bowl and mince. Season with butter, pepper, and more salt if it
requires it. Allow one tablespoon of butter to a generous pint of the
cooked vegetable. Cabbage cooked in this manner will be of delicate
flavor and may be generally eaten without distress. Have the kitchen
windows open at the top while the cabbage is boiling, and there will be
little if any odor of cabbage in the house.
FRIED CABBAGE
Cut one medium head of cabbage fine, soak ten minutes in salt water.
Drain, heat three tablespoons of fat (from top of soup stock preferred),
add cabbage, one sour apple peeled and cut up, caraway seed to taste,
salt, paprika and one-half onion minced. Cover very closely and cook
slowly for one hour.
CREAMED NEW CABBAGE
To one pint of boiled and minced new cabbage add one-half pint of hot
milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
each of salt and pepper, one teaspoon finely minced parsley and a
generous dash of sweet paprika. The butter and flour should be creamed
together before stirring in. Let simmer for about ten minutes, stirring
occasionally to keep from burning. Serve hot on toasted bread.
HOT SLAW
Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
convenient). Boil it until tender in salted fast-boiling water. Drain it
thoroughly, and pour over it a hot sauce made of one tablespoon of
butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
one-half to one cup of vinegar, according to its strength. Cover the
saucepan and let it stand on the side of the range for five minutes, so
that the cabbage and sauce will become well incorporated.
CARROTS BOILED WITH CABBAGE
Pare the carrots and cut them into finger lengths, in thin strips. Put a
breast of lamb or mutton on to boil, having previously salted it well.
When boiling, add the carrots and cover closely. Prepare the cabbage as
usual and lay in with the mutton and carrots; boil two hours at least;
when all has boiled tender, skim off some of the fat and put it into a
spider. Add to this one tablespoon of flour, one tablespoon of brown
sugar and one-half teaspoon of cinnamon. Keep adding gravy from the
mutton until well mixed, and pour all over the mutton and vegetables.
Serve together on a platter.
STEWED CABBAGE
Clean and drain cabbage, cut in small pieces and boil until tender.
Drain and rinse in cold water; chop fine, heat one tablespoon of
drippings in spider, one-fourth of an onion cut fine and one tablespoon
of flour; brown all together, add one-half pint of soup stock, add
cabbage and cook ten minutes longer. Salt and pepper to taste.
FILLED CABBAGE
Take a large, solid head of cabbage; take off the large top leaves, and
scoop out the centre of the cabbage so as to leave the outside leaves
intact for refilling. Chop your cabbage fine as for slaw; take a quarter
of a loaf of stale bread, soak it in water and squeeze very dry. Heat
two tablespoons of drippings in a spider, add a large-sized onion
chopped fine, do not let the onion get too brown; then add the bread,
one pound of chopped beef well minced and the chopped cabbage and let it
get well heated; take off stove and add two eggs, pepper, salt, nutmeg,
a little parsley and a little sage, season very highly. Use a little
more cabbage than bread the filling. Put this all back in the cabbage,
and cover this with the large leaves, put into small bread-pan and bake
for two hours, put just enough water in to keep the pan from burning;
don't baste. It doesn't harm if the leaves scorch.
KAL DOLMAR
Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix
chopped meat, rice, and salt and pepper. Separate the cabbage leaves;
put about three tablespoons of the meat and rice in the leaves, roll up
and tie together with string. Then fry in fat until brown. Boil for half
an hour in a little water. Make brown gravy and pour over.
SAVOY CABBAGE WITH RICE
Boil cabbage whole for five minutes; drain, separate the leaves after it
has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
two tablespoons of this mixture in three or four leaves, roll them and
tie together with string. Place in pan and let cook for an hour until
done. This dish is just as good warmed up a second time.
There must be sufficient fat and gravy to prevent the cabbage rolls from
sticking to the bottom of the pan which must be kept closely covered.
BELGIAN RED CABBAGE
Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
cloves, one onion sliced thin, one bay leaf, two cups of water, three
tablespoons of drippings in saucepan, then add five or six greening
apples, peeled and cut in quarters. Lastly, put in one medium-sized red
cabbage, cut in halves and then sliced very thin. Cook three hours and
then add two tablespoons each of sugar and vinegar; cook one minute
more.
RED CABBAGE
Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
over it and let it stand over another pan for ten minutes; salt, mix
well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
or soup drippings, brown in this an onion cut fine, add the cabbage and
stew slowly, keep covered. Add a little hot water after it has boiled
about five minutes. When tender add a few cloves, vinegar, brown sugar
and cinnamon to taste, and serve. White cabbage may be cooked in this
way.
RED CABBAGE WITH CHESTNUTS AND PRUNES
Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
as above. Take one tablespoon of butter, put in kettle and let brown,
add cabbage, let simmer about ten minutes, stir and let simmer ten
minutes more. Add about one cup of water, one-fourth cup of vinegar, and
one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
raisins and blanched chestnuts and cook until tender, adding to cabbage
just before serving. Take one tablespoon of flour smooth with cold
water, add to cabbage, let cook a few minutes and serve.
VEGETABLE HASH
Hash may be made with one or many vegetables and with or without the
addition of meat and fish. Potato is the most useful vegetable for hash,
because it combines well with meat or other vegetables. The vegetables
must be chopped fine, well seasoned with salt and pepper, and parsley,
onion, chives or green pepper if desired, and moistened with stock, milk
or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash,
spreading it evenly and dropping small pieces of butter or drippings
over the top. Cover the pan; let the hash cook over a moderate fire for
half an hour; fold over like an omelet and serve. If properly cooked
there will be a rich brown crust formed on the outside of the hash.
BAKED EGGPLANT
Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do
not break the skin.
Heat one tablespoon of butter, add a minced onion, brown, then scraped
eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
well together, refill shells, place in dripping pan in oven--baste with
butter or sprinkle cracker crumbs on top with bits of butter--baste
often and brown nicely.
BROILED OR FRIED EGGPLANT
For preparing eggplant, either to fry or boil, use small eggplant as
they are of more delicate flavor than the large ones. Do not cook too
rapidly.
BROILED EGGPLANT
Slice the eggplant and drain it as for frying; spread the slices on a
dish; season with salt and pepper; baste with olive oil; sprinkle with
dried bread crumbs and broil.
EGGPLANT FRIED IN OIL (TURKISH STYLE)
Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
many layers as desired, add a little olive oil, cover with water. Bake
one-half hour.
EGGPLANT (ROUMANIAN)
Brown onion, peel eggplant raw, cut in quarters, put in when onions are
brown with a little water and stew; add salt, white pepper, sour salt,
red tomatoes; when half done add one-fourth cup of rice, cook until rice
is tender.
FRIED EGGPLANT
Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
on a plate. Cover with a weight to draw out juice; let stand one hour.
Dredge with flour and fry slowly in a little butter until crisp and
brown, or dip in egg and cracker and fry in deep fat.
GREEN PEAS
Shell the peas and cover them with water; bring to a boil; then push
aside until the water will just bubble gently. Keep the lid partly off.
When the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add one teaspoon of
sugar.
SUGAR PEAS
Sugar peas may be cooked in the pods like string beans. Gather the pods
while the seeds are still very small; string like beans and cut into
pieces. Cover with boiling water and boil gently for twenty-five or
thirty minutes or until tender. Pour off most of the water, saving it
for soup; season the rest with salt and butter and serve.
CARROTS AND PEAS
Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
well with one pint cooked green peas. Sprinkle with two tablespoons of
flour, salt, pepper and sugar to taste, add two tablespoons of fat or
butter, one-half cup of milk or soup stock and carrot water, boil a
little longer and serve.
GREEN PEAS AND EGG BARLEY (PFAeRVEL)
Make the pfaervel. Heat one-quarter cup of butter or other fat, add the
pfaervel and when golden brown, add one quart of boiling water, one-half
cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
green peas strained. Set in moderate oven and bake one-half hour or
until every kernel stands out separately. Serve hot.
GREEN PEAS AND RICE
Shell one-half peck of green peas and wash them well; if canned peas are
used pour off liquid and rinse with cold water. Heat one-fourth cup of
butter or other fat in a spider, add one cup of rice and let simmer,
stirring constantly until rice is a golden brown; add one quart of
boiling water, then the drained peas and one-half teaspoon of salt, and
one-half cup of granulated sugar. Place in pudding dish, set in the oven
and bake until rice is tender. (Serve hot.)
GREEN PEPPERS
Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.
STUFFED PEPPERS
Select six tender, sweet peppers. Soak in water bread crumbs sufficient
to make one pint when the water is pressed out; mix with one-fourth
teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
butter.
Cut off the stem end of each pepper; carefully remove the interior and
fill the peppers with the prepared dressing. Place in a shallow
baking-pan and pour around them white sauce thinned with two cups of
water. Bake about one hour, basting frequently with the sauce.
PEPPERS STUFFED WITH MEAT
Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
STUFFED PEPPERS (ARDAY-INFLUS)
Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.
GREEN PEPPERS STUFFED WITH VEGETABLES
Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.
PEPPERS STUFFED WITH NUTS
Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened with
salt and pepper. Bake, basting occasionally with melted butter for
twenty minutes.
STEWED PEPPERS
Cut the peppers in half and remove the seeds, stems and pith. Then cut
them in neat, small pieces and throw into boiling salted water. Boil for
half an hour. Drain them and then add salt to taste, one tablespoon of
butter and four tablespoons of cream--to four peppers. Heat thoroughly
and serve.
BROILED GREEN PEPPERS
Broil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.
RADISHES
There are many varieties of radishes, round and long, black, white, and
red. The small red radish may be obtained all year. They are served
uncooked, merely for a relish. The large varieties are peeled, sliced
and salted for the table.
To serve the small ones for table, remove tip end of root, remove the
leaves and have only a small piece of stem on radish. They may be made
to look like a tulip by cutting into six equal parts from the root end,
down three-quarters of the length of the radish.
BROILED MUSHROOMS
Wash the mushrooms; remove the stems and peel the caps. Place them in a
broiler and broil for five minutes, with the cap side down during the
first half of broiling. Serve on circular pieces of buttered toast,
sprinkling with salt and pepper and putting a small piece of butter on
each cap.
CREAMED MUSHROOMS
First wash them thoroughly in cold water, peel them and remove the
stems, then cut them in halves or quarters, according to their size.
Melt one tablespoon of butter in a saucepan over the fire then add the
mushrooms and let them simmer slowly in the butter for five minutes;
season them well with salt and black pepper, freshly ground. After
seasoning, add a gill of cream and while it is heating sift one
tablespoon of flour in a bowl, add one-half pint of milk. Stir these
briskly till flour is all dissolved, then pour it gradually in the
saucepan with the mushrooms and cream, stirring the whole constantly to
keep it from lumping. Let it just bubble a moment, then add another
tablespoon of butter and pour the creamed mushrooms over hot buttered
toast on a hot platter and serve.
Cooked like this mushrooms have more nutritive value than beef.
SCALLOPED MUSHROOMS
Saute mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased baking
dish place one-quarter of the mushroom, then one-quarter of the sauce,
and one-quarter of the bread crumbs, continue in this way until all the
sauce is used, pour one cup of cream over this and sprinkle the
remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.
SAUTED MUSHROOMS
Wash, peel caps and stems of one pound of mushrooms, drain dry between
towels. Place in spider with two tablespoons of butter and one-quarter
teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
hot slices of toast.
BOILED OKRA
Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.
BOILED ONIONS
Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.
SPANISH ONION RAREBIT
Boil two large onions until very soft, drain, chop, and return to the
saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
cheese. Stir until of the consistency of custard.
SCALLOPED ONIONS
Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.
STEWED SQUASH
Peel squash, cut in quarters, put on to boil in cold water, and cook
until tender. Drain, mash fine and smooth, add one-half cup of milk or
cream, one tablespoon of butter, pinch of salt and pepper and put back
on stove to keep hot. Beat well with a spoon to make light and smooth.
PARSNIPS
First scrape parsnips, then boil in weak salt water until tender; drain,
and put in white sauce. Oyster plant may be prepared same way.
SPINACH
Spinach with large leaves is best. It is richest in mineral matter and
is less liable to conceal insects that are difficult to dislodge. Buy
the crisp, green spinach that has no withered leaves or stalks. That is
the freshest and healthiest.
Cut off the roots and pick it over carefully, cutting off all the
withered leaves and stems, put the leaves in cold salt water to soak for
half an hour. That refreshens them, and makes any minute insects crawl
out and come to the surface. Shake the leaves about and turn them over
several times, drop them in a large pan of water; rinse well; lift them
out separately and drop back into a second pan of water. Continue
washing in fresh water until there is not a grain of sand to be found in
the bottom of the pan.
In cooking be careful not to put too much water in the pot. That is the
trouble with most spinach. It is drowned in water; a cup is plenty for
one quart of spinach. Let the water come to a boil. Then lift the
spinach out of the pan with the cold water dripping from it and put it
into the pot, into the boiling water. Put the lid on the pot. Turn the
fire a little low and let it cook slowly for fifteen minutes, stirring
every now and then to keep it from sticking to the bottom of the pot.
Just before taking up the spinach put some salt in it; then drain off
the water and put a big tablespoon of butter and one-quarter teaspoon of
pepper in it. Take it out of the pot and place it in a long, flat dish.
Slice some hard-boiled eggs and place the slices all around the spinach
for a kind of border.
SPINACH WITH CREAM SAUCE
Cook as directed, drain through colander, and grind through machine,
make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
nutmeg to taste, and garnish with slices of hard-boiled egg.
SPINACH--FLEISCHIG
Boil a quart of spinach about fifteen minutes, drain thoroughly through
a colander and chop extremely fine. Heat one tablespoon of drippings in
a saucepan, rub one tablespoon of flour in it, add salt, pepper and
ginger to taste. Add one cup of soup stock to the whole or some beef
gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
with hard-boiled eggs or use only the hard-boiled whites for decoration,
rub the yolks to a powder and mix through the spinach.
SAVOY CABBAGE
Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.
BRUSSELS SPROUTS
Remove any wilted leaves from the outside of the sprouts, and let them
stand in cold salted water from fifteen to twenty minutes. Put the
sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
or twenty minutes or until tender, but not until they lose their shape.
Drain them thoroughly in a colander; then place them in a saucepan with
butter, pepper and salt, and toss them until seasoned; or mix them
lightly with just enough white sauce to coat them.
OYSTER PLANT--SALSIFY
Wash, scrape and put at once in cold water with a little vinegar to keep
from discoloring. Cut one-half inch slices and cook in boiling, salted
water until soft. Drain and serve in white sauce. Or boil in salted,
boiling water until tender and cut in four pieces lengthwise, dredge
with flour and sprinkle with a little salt and fry in hot butter or fat
until nicely browned.
SCALLOPED SALSIFY
Boil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.
PLUMS, SWEET POTATOES AND MEAT
Wash one pound of prunes or plums and put on to boil with one pound of
brisket of beef or any fat meat; when the meat is tender add five
medium-sized sweet potatoes which have been pared and cut in small
pieces. Place the meat on top, add one-half cup of sugar and a piece of
sour salt (citric acid). Cover and bake until nicely browned. If gravy
should cook away add some warm water.
TSIMESS
Take equal portions of parboiled spinach and sorrel, season to taste
with ground nutmeg, pepper and salt, and add sufficient drippings to
make all moist enough. Place in a covered dish in a slow oven.
This is prepared on Friday and left in the oven to keep hot until needed
for Shabbas dinner. All green vegetables may be prepared in the same
way.
TURNIPS
Do not spoil turnips by overcooking. The flat white summer turnip when
sliced will cook in thirty minutes. The winter turnip requires from
forty-five to sixty minutes.
BOILED TURNIPS
Have the turnips peeled and sliced. Drop the slices into a stew-pan with
boiling water enough to cover generously. Cook until tender, then drain
well. They are now ready to mash or chop. If they are to be served
mashed, put them back in the stew-pan; mash with a wooden vegetable
masher, as metal is apt to impart an unpleasant taste. Season with salt,
butter, and a little pepper. Serve at once.
HASHED TURNIPS
Chop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.
When meat or soup stock is used substitute drippings for the butter in
the above recipe.
KOHL-RABI WITH BREAST OF LAMB
Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.
KOHL-RABI
Kohl-rabi is fine flavored and delicate, if cooked when very young and
tender. It should be used when it has a diameter of not more than two or
three inches.
Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
until tender. Cook the greens or tops in another pan of boiling water
until tender, drain and chop very fine in a wooden bowl. Heat butter or
fat, add flour, then the chopped greens, and one cup of liquor the
Kohl-rabi root was cooked in or one cup of soup stock. Add the
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