MARINIRTE (PICKLED) HERRING

Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed. Take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoon of brown sugar and vinegar and pour it over the herring.

SALT HERRING

Soak salt herring over night in cold water, that the salt may be drawn out. Drain and serve with boiled potatoes, or bone and place in kettle of cold water, let come to a boil and let simmer a few minutes until tender, drain and pour melted butter over them and serve hot with boiled or fried potatoes.

BROILED SALT MACKEREL

Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail; place it upon a butter broiler, and slowly broil to a light brown. Place upon a hot dish, add pepper, bits of butter, a sprinkling of parsley and a little lemon juice.

BOILED SALT MACKEREL

Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out, change the water often, and less time is required. Drain. Place mackerel in shallow kettle, pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone. Remove to platter and pour hot, melted butter over and serve with hot potatoes.

They may also be boiled and served with a White Sauce.

MARINIRTE FISH

Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours. When ready to cook, wash slightly so as not to remove all salt from fish. Take heads and set up to boil with a whole onion for twenty-five minutes, then add the other pieces and two cups of vinegar, one cup of water, four bay leaves and twelve allspice, a little pepper and ginger. Cook for thirty-five minutes longer. Taste fish, add a little water or a little more vinegar to taste. Then remove fish carefully so as not to break the pieces and let cool. Strain the sauce, return fish to same, adding a few bay leaves and allspice. Set in a cool place until sauce forms a jelly around the fish. Can be kept covered and in a cool place for some time.

SOUSED HERRING

Split and half three herrings, roll and tie them up. Place them in a pie plate, pour over them a cup of vinegar, add whole peppers, salt, cloves to taste and two bay leaves. Bake in a slow oven until soft (about twenty minutes).

SALMON LOAF

Blend together one can of salmon, one cup of grated bread crumbs, two beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half teaspoon of paprika, one-half teaspoon of salt, one tablespoon of chopped parsley and one tablespoon of onion juice. Place in a greased baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot oven for thirty minutes or until the crumbs that cover the dish are browned. Serve with a white sauce.

CREAM SALMON

Remove salmon from the can, place it in a colander and wash under running water or scald with boiling water. Break into small pieces, stir into one cup of hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers.

PICKLE FOR SALMON

Take equal parts of vinegar, white wine and water. Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers and some grated horseradish. Take out the last named ingredient when sufficiently boiled, and pour the pickle over the salmon, previously boiled in strong salt and water.

KEDGEREE

Cut up in small pieces about a pound of any kind of cooked fish except herring. Boil two eggs hard and chop up. Take one cup of rice and boil in the following manner:—After washing it well and putting it on in boiling water, with a little salt, let it boil for ten minutes, drain it almost dry and let it steam with the lid closely shut for ten minutes longer without stirring. Take a clean pot and put in the fish, eggs, rice, a good dessertspoon of butter, and pepper and salt to taste. Stir over the fire until quite hot. Press into a mould and turn it out at once and serve.

SWISS CREAMED FISH

Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into one cup of boiling milk and when thick and smooth add the meat of any cold fish, picked free from skin and bones. Season with salt, pepper and a tablespoon of butter. If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire. Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by many.

COD FISH BALLS

Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water. Boil twenty minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a tablespoon of butter, a very little salt and pepper, beat up one egg and a little milk, if necessary, mix with a fork. Flour your hands well and form into biscuit-shaped balls. Fry in hot oil.

FINNAN HADDIE

Parboil ten minutes and then broil like fresh fish.

To bake, place the fish in a pan, add one cup of milk and one cup of water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread with butter and season with pepper.

FINNAN HADDIE AND MACARONI

Break up and cook until tender about a package of macaroni. Pick up the finnan haddie until you have about three-quarters as much as you have macaroni. Mix in a greased baking-dish and pour over a drawn butter sauce, made with cornstarch or with any good milk or cream dressing, then cover with bread or cracker crumbs or leave plain to brown in oven. Bake from twenty to thirty minutes.

SCALLOPED FISH, No. 1

Line a buttered baking-dish with cold flaked fish. Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat and cover with cracker or bread crumbs. Bake fifteen to twenty minutes.

SCALLOPED FISH, No. 2

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat. Cover with white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk. Sprinkle top with buttered bread crumbs and bake.



*SAUCES FOR FISH AND VEGETABLES*

These sauces are made by combining butter and flour and thinning with water or other liquid. A sauce should never be thickened by adding a mixture of flour and water, as in that case the flour is seldom well cooked; or by adding flour alone, as this way is certain to cause lumps. The flour should be allowed to cook before the liquid is added.

All sauces containing butter and milk should be cooked in a double boiler.

If so desired, any neutral oil—that is, vegetable or nut oil—may be substituted for the butter called for in the recipe.

Care in preparation of a sauce is of as much importance as is the preparation of the dish the sauce garnishes.

DRAWN BUTTER SAUCE

Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika.

Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons of capers.

For egg sauce add one egg, hard-boiled and chopped fine.

BEARNAISE SAUCE

There are several ways of making Bearnaise sauce. This is one very simple rule: Bring to the boil two tablespoons each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly.

*Quick Bearnaise Sauce.*—Beat the yolks of four eggs with four tablespoons of oil and four of water. Add a cup of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.

CUCUMBER SAUCE

Pare two large cucumbers; remove seeds, if large; chop fine and squeeze dry. Season with salt, vinegar, paprika and add one-half cup of cream.

SAUCE HOLLANDAISE

Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces.

MUSTARD SAUCE

Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.

MAITRE D'HOTEL BUTTER

Work into one-half cup of butter all the lemon juice it will take, and add a teaspoon of minced parsley.

PICKLE SAUCE

Cream two tablespoons of butter, add one teaspoon of salt and one tablespoon of chopped pickle. A speck of red pepper may be added.

SARDELLEN, OR HERRING SAUCE

Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg.

SAUCE VINAIGRETTE

Rub the mixing bowl with a clove of garlic, add one-half teaspoon of salt, dash of white pepper, and a teaspoon of cold water or a bit of ice, then four tablespoons of oil. Mix until the salt is dissolved, remove the ice and add ten drops of tabasco sauce, two tablespoons tarragon vinegar, one tablespoon grated onion, one tablespoon chopped parsley and one chopped gherkin.

ANCHOVY SAUCE

Mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six minutes. Flavor with lemon juice.

SAUCE PIQUANTE

To one pint of drawn butter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper.

SAUCE TARTARE

Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine. Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise. Stir in at least a tablespoon of drained capers and serve with fried or broiled fish.

WHITE SAUCE (FOR VEGETABLES)

Place two tablespoons of butter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper. Stir until smooth. Add one cup of milk gradually and continue to stir until well mixed and thick. Chopped parsley may be added. Used for creamed vegetables—potatoes, celery, onion, peas, etc.

CREAM MUSTARD SAUCE

Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving. The quantity of mustard may be increased or diminished, as one may desire the flavor strong or mild.

CURRY SAUCE

Use one teaspoon of curry in the flour while making white sauce.

SPANISH SAUCE

Cook one onion and green pepper chopped fine in hot butter; add four tablespoons of flour, stir until smooth. Add two cups of strained tomatoes. Season with salt and pepper.

TOMATO SAUCE

Brown one tablespoon butter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup.



*SAUCES FOR MEATS*

APPLE SAUCE

Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.

If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose.

BROWN SAUCE

Fry one tablespoon chopped onion in one tablespoon fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt and pepper to taste. Strain before serving.

The following sauces can be made by using brown sauce as a foundation:

*Mushroom Sauce.*—Add one-half cup mushrooms.

*Olive Sauce.*—Add a dozen olives, chopped fine.

*Wine Sauce.*—Add one-half cup wine and one tablespoon currant jelly. Thicken with flour.

CRANBERRY SAUCE

To one pint of cranberries take one and one-quarter cups of water.

Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.

STEWED CRANBERRIES

Boil together one and one-half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.

SAUCE BORDELAISE

Nice for broiled steaks. Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.

CARAWAY, OR KIMMEL SAUCE

Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds.

ONION SAUCE

Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.

LEMON SAUCE

Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or yolk of egg. Mostly used for stewed poultry.

MINT SAUCE

Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.

RAISIN SAUCE

Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespoon of vinegar; brown sugar to taste: flavor with a few cloves and cinnamon, and if you choose to do so, grate in part of a stick of horseradish and the crust of a rye loaf. Very nice for fat beef.

HORSERADISH SAUCE, No. 1

Grate a good-sized stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then add the meat.

HORSERADISH SAUCE, No. 2

Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar. Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar. Lay the meat in this sauce and cover on back of stove until ready to serve. If gas stove is used, place over the simmering flame.

KNOBLAUCH SAUCE (GARLIC)

Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat; add a tablespoon of flour, a cup of soup stock or warm water, salt, pepper to taste.

MAITRE D'HOTEL SAUCE

Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well. May be used either with roast or boiled meats.



*FRYING*

PREPARED BREAD CRUMBS FOR FRYING

All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar.

The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable.

For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs. Crumbs left on the board should be dried, sifted, and kept to be used again.

FRYING

Frying is cooking in very hot fat or oil, and the secret of success is to have the fat hot enough to harden the outer surface of the article to be fried immediately and deep enough to cover these articles of food. As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant.

To fry easily one must have, in addition to the deep, straight-sided frying-pan, a frying-basket, made from galvanized wire, with a side handle. The bale handles are apt to become heated, and in looking for something to lift them, the foods are over-fried. The frying-pan must be at least six inches deep with a flat bottom; iron, granite ware or copper may be used, the first two are preferable. There must be sufficient fat to wholly cover the articles fried, but the pan must not be too full, or there is danger of overflow when heavy articles are put in. After each frying, drain the fat or oil, put it into a receptacle kept for the purpose, and use it over and over again as long as it lasts. As the quantity begins to lessen, add sufficient fresh fat or oil to keep up the amount.

Always put the fat or oil in the frying-pan before you stand it over the fire.

Wait until it is properly heated before putting in the articles to be fried.

Fry a few articles at a time. Too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable.

Put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil. Test the fat by lowering a piece of stale bread into it, if the bread browns in thirty seconds the fat is sufficiently hot.

Fry croquettes a light brown; drain over the fat, lift the frying-basket from the hot fat to a round plate, remove the articles from the basket quickly to brown paper, drain a moment and serve.

When frying fish or any food that is to be used at a milk meal, use oil. Olive oil is the best, but is very expensive for general use. Any other good vegetable oil or nut oil will do as substitute.

When the food is intended for a meat meal; fat may be prepared according to the following directions and used in the same manner as oil.

TO RENDER GOOSE, DUCK OR BEEF FAT

Cut the fat into small pieces. Put in a deep, iron kettle and cover with cold water. Place on the stove uncovered; when the water has nearly all evaporated, set the kettle back and let the fat try out slowly. When the fat is still and scraps are shriveled and crisp at the bottom of the kettle, strain the fat through a cloth into a stone crock, cover and set it away in a cool place. The water may be omitted and the scraps slowly tried out on back of stove or in moderate oven. When fat is tried out, pour in crock.

Several slices of raw potato put with the fat will aid in the clarifying.

All kinds of fats are good for drippings except mutton fat, turkey fat and fat from smoked meats which has too strong a flavor to be used for frying, but save it with other fat that may be unsuitable for frying, and when six pounds are collected make it into hard soap.

TO MAKE WHITE HARD SOAP

Save every scrap of fat each day; try out all that has accumulated; however small the quantity. This is done by placing the scraps in a frying-pan on the back of the range. If the heat is low, and the grease is not allowed to get hot enough to smoke or burn, there will be no odor from it. Turn the melted grease into tin pails and keep them covered. When six pounds of fat have been obtained, turn it into a dish-pan; add a generous amount of hot water, and stand it on the range until the grease is entirely melted. Stir it well together; then stand it aside to cool. This is clarifying the grease. The clean grease will rise to the top, and when it has cooled can be taken off in a cake, and such impurities as have not settled in the water can be scraped off the bottom of the cake of fat.

Put the clean grease into the dish-pan and melt it. Put a can of Babbitt's lye in a tin pail; add to it a quart of cold water, and stir it with a stick or wooden spoon until it is dissolved. It will get hot when the water is added; let it stand until it cools. Remove the melted grease from the fire, and pour in the lye slowly, stirring all the time. Add two tablespoons of ammonia. Stir the mixture constantly for twenty minutes or half an hour, or until the soap begins to set.

Let it stand until perfectly hard; then cut it into square cakes. This makes a very good, white hard soap which will float on water.



*ENTREES*

CROQUETTES

Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread crumbs spread evenly on a board; roll the ball lightly on the crumbs into the shape of a cylinder, and flatten each end by dropping it lightly on the board; put it in the egg (to each egg add one tablespoon of water, and beat together), and with a spoon moisten the croquette completely with the egg; lift it out on a knife-blade, and again roll lightly in the crumbs. Have every part entirely covered, so there will be no opening through which the grease may be absorbed. Where a light yellow color is wanted, use fresh white crumbs grated from the loaf (or rubbed through a puree sieve) for the outside, and do not use the yolk of the egg. Coarse fresh crumbs are used for fish croquettes, which are usually made in the form of chops, or half heart shape. A small hole is pricked in the pointed end after frying, and a sprig of parsley inserted. Have all the croquettes of perfectly uniform size and shape, and lay them aside on a dish, not touching one another, for an hour or more before frying. This will make the crust more firm.

The white of an egg alone may be used for egging them, but not the yolk alone. Whip the egg with the water, just enough to break it, as air-bubbles in the egg will break in frying, and let the grease penetrate. Serve the croquettes on a platter, spread them on a napkin and garnish with sprigs of parsley.

CHICKEN CROQUETTES, No. 1

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add one-half cup of soup stock gradually, and one-half teaspoon each of onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one and one-half cups of veal or chicken, chopped very fine, one pair of brains which have been boiled, mix these well, remove from the fire and add one well-beaten egg. Turn this mixture out on a flat dish and place in ice-box to cool. Then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat, fry until a delicate brown.

CHICKEN CROQUETTES, No. 2

Chop the chicken very fine, using the white meat alone, or the dark meat alone, or both together. Season with salt, pepper, onion-juice, and lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes.

CROQUETTES OF CALF'S BRAINS

Lay the brains in salt water an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off. Beat or rub them to a smooth paste with a wooden spoon, season with salt and pepper and a very little mace; add a beaten egg and about one-half cup of bread crumbs. Heat fat in a spider and fry large spoonfuls of this mixture in it.

MEAT CROQUETTES

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes.

MEAT AND BOILED HOMINY CROQUETTES

Equal proportions.

SWEETBREAD CROQUETTES

Cut the boiled sweetbreads into small dice with a silver knife. Mix with mushrooms, using half the quantity of mushrooms that you have of sweetbreads. Use two eggs in the sauce.

VEAL CROQUETTES

Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations.

CAULIFLOWER CROQUETTES

Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of bread crumbs and one well-beaten egg. Carefully mix and mold into croquette forms, dip in cracker dust and fry in deep, smoking fat until a light brown.

EGGPLANT CROQUETTES (ROUMANIAN)

Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

CROQUETTES OF FISH

Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour. Roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve with any sauce or a mayonnaise.

POTATO CROQUETTES

Work into two cups of mashed potatoes, a tablespoon of melted butter, until smooth and soft; add one egg well-beaten and beat all together with a wooden spoon. Season with salt and nutmeg. Roll each in beaten egg then in bread crumbs, fry in hot oil or butter substitute. If desired chicken-fat may be substituted for the butter and the croquettes fried in deep fat or oil.

SWEET POTATO CROQUETTES

Press through a ricer sufficient hot baked sweet potatoes to measure one pint. Place over the fire. Add one teaspoon of butter or drippings, the beaten yolks of two eggs, pepper and salt to taste, and beat well with a fork until the mixture leaves the sides of the pan. Cool slightly, form into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in crumbs and fry in hot oil or fat.

PEANUT AND RICE CROQUETTES

To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; add the white of one egg, reserving the yolk for coating the croquettes. Shape into croquettes and let stand in a cold place for an hour, then coat with the egg yolk mixed with one tablespoon of water and roll in stale bread crumb dust until well covered. Fry in any hot oil or butter substitute.

RICE CROQUETTES, No. 1

Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette. Beat the rest with the white. Mix with two cups of boiled or steamed rice and one-half teaspoon of salt, form into oblong croquettes or small balls. Mix the reserved part of the egg yolk with a tablespoon of cold water. Dip croquettes in this and then roll in fine bread crumbs. Repeat until well-coated, then fry brown in deep oil.

RICE CROQUETTES, No. 2

Put on with cold water one cup of rice, and let boil until tender. Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt. About one tablespoon of flour may be added to hold the croquettes together. Beat the whites of the three eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute. Place on platter and serve with a lump of jelly on each croquette.

CALF'S BRAINS (SOUR)

Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them. Lay in cold salted water for an hour at least, then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce). Add one onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves and a little salt, boil altogether about fifteen minutes. Serve on a platter and decorate with parsley. Eat cold.

CALF'S BRAINS FRIED

Clean as described in calf's brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets.

BRAINS (SWEET AND SOUR)

Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a little salt and a crust of rye bread. Lay the brains upon this bed of herbs and barely cover with vinegar and water. Boil about fifteen minutes, then lift out the brains, with a perforated skimmer, and lay upon a platter to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, one-half teaspoon of cinnamon, a few seedless raisins and a few pounded almonds. Moisten this with vinegar and add the boiling sauce. Boil the sauce ten minutes longer and pour scalding over the brains. Eat cold and decorate with slices of lemon.

DEVILED BRAINS

Put one tablespoon of fat in skillet, and when hot add two tablespoons of flour, rub until smooth, and brown lightly, then add one-half can of tomatoes, season with salt, pepper, finely-chopped parsley, and a dash of cayenne pepper, and the brains which have previously been cleaned, scalded with boiling water, and cut in small pieces. Cook a few minutes, and then fill the shells with the mixture. Over each shell sprinkle bread crumbs, and a little chicken-fat. Put shells in pan and brown nicely. Serve with green peas.

BRAINS WITH EGG SAUCE

Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in the brains with a little marjoram; let it cook gently for one-half hour. Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little chopped parsley; when it is rubbed smooth, stir it into saucepan; stir well to prevent curdling.

JELLIED CHICKEN

Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs, cut in slices. Fill the mold with alternate layers of meat and eggs until nearly full. Boil down the liquor left in the kettle until half the quantity. While warm, add one-quarter of a cup aspic, pour into the mold over the meat. Set in a cool place overnight to jelly.

PRESSED CHICKEN

Boil one or more chickens just as you would for fricassee, using as little water as possible. When tender remove all the meat from the bone and take off all the skin. Chop as fine as possible in a chopping bowl (it ought to be chopped as fine as powder). Add all the liquor the chicken was boiled in, which ought to be very little and well seasoned. Press it into the shape of a brick between two platters, and put a heavy weight over it so as to press hard. Set away to cool in ice-chest and garnish nicely with parsley and slices of lemon before sending to the table. It should be placed whole upon the table, and sliced as served. Serve pickles and olives with it. Veal may be pressed in the same way, some use half veal and half chicken, which is equally nice.

HOME-MADE CHICKEN TAMALES

Boil till tender one large chicken. Have two quarts of stock left when chicken is done. Remove chicken and cut into medium-sized pieces. Into the stock pour gradually one cup of corn meal or farina, stirring until it thickens. If not the proper consistency, add a little more meal. Season with one tablespoon of chili sauce, three tablespoons of tomato catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty minutes, then add chicken. Serve in ramekins.

CHICKEN FRICASSEE, WITH NOODLES

Prepare a rich "Chicken Fricassee" (recipe for which you will find among poultry recipes), but have a little more gravy than usual. Boil some noodles or macaroni in salted water, drain, let cold water run through them, shake them well and boil up once with chicken. Serve together on a large platter.

SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI

Put on some poultry drippings to heat in a saucepan, cut up an onion, shredded very fine and then put in the sweetbreads, which have been picked over carefully and lain in salt water an hour before boiling. Salt and pepper the sweetbreads before putting in the kettle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly. Turn once in a while and add a little soup stock. Boil one-half cup of string beans, half a can of canned peas, one-half cup of currants, cut up extremely fine, with a tablespoon of drippings, a little salt and ground ginger. When the vegetables are tender, add to the simmering sweetbreads. Thicken the sauce with a teaspoon of flour. Have the sauce boiled down quite thick. Boil the spaghetti in salted water until tender. Serve with the sweetbreads.

CHICKEN A LA SWEETBREAD

Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms. Make brown sauce. Serve in pate shells.

SWEETBREADS

Wash the sweetbreads very carefully and remove all bits of skin and fatty matter. Cover with cold water, salt and boil for fifteen minutes. Then remove from the boiling water and cover with cold water. Sprinkle with salt and pepper, roll in beaten egg and bread crumbs, and fry a nice brown in hot fat.

SWEETBREAD SAUTE WITH MUSHROOMS

Clean sweetbread, boil until tender, and cut in small pieces. Take one tablespoon of fat, blend in one tablespoon of flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste. Cook this about an hour, and then remove garlic and onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine.

VEAL SWEETBREADS (FRIED)

Wash and lay your sweetbreads in slightly salted cold water for an hour; Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown.

CALF'S FEET, PRUNES AND CHESTNUTS

Two calf's feet, sawed into joints, seasoned with pepper and salt a day before using. Place in an iron pot, one-half pound Italian chestnuts that have been scalded and skinned, then the calf's feet, one-eighth pound of raisins, one pound of fine prunes, one small onion, one small head of celery root, two olives cut in small pieces, one-eighth teaspoon of paprika, one cup of soup stock. Stew slowly for five hours, and add one hour before serving, while boiling, a wine glass claret and a wine glass sherry. Do not stir.

CALF'S FEET, SCHARF

Take calf's feet, saw into joints; put on to boil within cold water and boil slowly until the gristle loosens from the bones. Season with salt, pepper; and a clove or two of garlic. Serve hot or cold to taste.

CALF'S FOOT JELLY, No. 1

After carefully washing one calf's foot, split and put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs; boil till clear, then strain through cheesecloth. Add sherry and sugar to taste. Let it become firm before serving.

SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

Take one calf's head and four calf's feet, and clean carefully. Let them lay in cold water for half an hour. Set on to boil with four quarts of water. Add two or three small onions, a few cloves, salt, one teaspoon of whole peppers, two or three bay leaves, juice of a large lemon (extract the seeds), one cup of white wine and a little white wine vinegar (just enough to give a tart taste). Let this boil slowly for five or six hours (it must boil until it is reduced one-half). Then strain, through a fine hair sieve and let it stand ten or twelve hours. Remove the meat from the bones and when cold cut into fine pieces. Add also the boiled brains (which must be taken up carefully to avoid falling to pieces). Skim off every particle of fat from the jelly and melt slowly. Add one teaspoon of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming well. Taste, and if not tart enough, add a dash of vinegar. Strain through a flannel bag, do not squeeze or shake it until the jelly ceases to run freely. Remove the bowl and put another under, into which you may press out what remains in the bag (this will not be as clear, but tastes quite as good). Wet your mould, put in the jelly and set in a cool place. In order to have a variety, wet another mould and put in the bits of meat, cut up, and the brains and, lastly, the jelly; set this on ice. It must be thick, so that you can cut it into slices to serve.

ASPIC (SULZ)

Set on to boil two calf's feet, chopped up, one pound of beef and one calf's head with one quart water and one cup of white wine. Add one celery root, three small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine salt. Boil steadily for eight hours and then pour through a fine hair sieve. When cold remove every particle of fat and set on to boil again, skimming until clear. Then break two eggs, shells and all, into a deep bowl, beat them up with one cup of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Pour into jelly-glasses or one large mould. Set on ice.

GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

Fry a large goose liver in goose-fat. Season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs.

GANSLEBER PUREE IN SULZ

After the liver is fried, rub it through a sieve or colander and mix with sulz.

GOOSE LIVER

If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver.

GOOSE LIVER WITH GLACED CHESTNUTS

Prepare as above and garnish with chestnuts which have been prepared thus: Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown.

GOOSE LIVER WITH MUSHROOM SAUCE

Take a large white goose liver, lay in salt water for an hour (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.

SPANISH LIVER

Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs which have been soaked in hot water and then drained. Mix all with the liver and bring to a boil. Serve with Spanish rice.

STEWED MILT

Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and prepare the following sauce: Heat one tablespoon of drippings in a spider. When hot cut up a clove of garlic very fine and brown slightly in the fat. Add a tablespoon of flour, stirring briskly, pepper and salt to taste and thin with soup stock, then the pieces of milt and let it simmer slowly. If the sauce is too thick add more water or soup stock. Some add a few caraway seeds instead of the garlic, which is a matter of taste.

GEFILLTE MILZ (MILT)

Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Lay it on a clean board, make an incision with a knife through the centre of the milt, taking care not to cut through the lower skin, and scrape with the edge of a spoon, taking out all the flesh you can without tearing the milt and put it into a bowl until wanted. In the meantime dry the bread, which you have previously soaked in water, in a spider in which you have heated some suet or goose oil, and cut up part of an onion in it very fine. When the bread is thoroughly dried, add it to the flesh scraped from the milt. Also two eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead. Now work all thoroughly with your hands and fill in the milt. The way to do this is to fill it lengthwise all through the centre and sew it up; when done prick it with a fork in several places to prevent its bursting while boiling. You can parboil it after it is filled in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it.

CALF'S LIVER SMOTHERED IN ONIONS

Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an onion in it and when the onion is of a light yellow color, place in the liver which you have previously sprinkled with fine salt and dredged with flour. Add a bay leaf, five cloves and two peppercorns. Cover up tight and stew the liver, turning it occasionally and when required adding a little hot water.

CHICKEN LIVERS

Slice three or four livers from chicken or other fowl and dredge well with flour. Fry one minced onion in one tablespoon of fat until light brown. Put in the liver and shake the pan over the fire to sear all sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and one-half cup of strong soup stock. Allow it to boil up once. Add one tablespoon claret or sherry and serve immediately on toast.

KISCHKES—RUSSIAN STYLE

Buy beef casings of butcher. Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions. Season well with salt and pepper, cut them in short lengths, fasten one end, stuff and then fasten the open end. If they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water. Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned. Baste frequently with liquid in the pan.

KISCHKES

Prepare as above. If the large casings are used they need not be cut in shorter lengths. Boil for three hours in plenty of water and when done, put in frying-pan with one tablespoon of fat, cover and let brown nicely. Serve hot.

HASHED CALF'S LUNG AND HEART

Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat one tablespoon of goose fat in a spider; chop up an onion very fine and add to the heated fat. When yellow, add the hashed lung and heart, salt, pepper, soup stock and thicken with flour. You may prepare this sweet and sour by adding a little vinegar and brown sugar, one-half teaspoon of cinnamon and one tablespoon of molasses; boil slowly; keep covered until ready to serve.

TRIPE A LA CREOLE

Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of boiled and strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve in ramekins.

TRIPE, FAMILY STYLE

Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown. When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours. Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three tablespoons of flour thinned with little water; add catsup, paprika, ginger, and one teaspoon of salt. It should all be quite thick, like paste, when cooked.

BOILED TONGUE, (SWEET AND SOUR)

Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it, adding salt. Boil until tender. To ascertain when tender run a fork through the thickest part. A good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue, cut into even slices, sprinkle a little fine salt over each piece and then prepare the following sauce: Put one tablespoon of drippings in a kettle or spider (goose fat is very good). Cut up an onion in it, add a tablespoon of flour and stir, adding gradually about a pint of the liquor in which the tongue was boiled. Cut up a lemon in slices, remove the seeds, and add two dozen raisins, a few pounded almonds, a stick of cinnamon and a few cloves. Sweeten with four tablespoons of brown sugar in which you have put one-half teaspoon of ground cinnamon, one tablespoon of molasses and two tablespoons of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes.

FILLED TONGUE

Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill tongue with it, and sew it up and boil until done.

SMOKED TONGUE

Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slowly and steadily for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled. If the tongue is very dry, soak overnight before boiling. In serving slice very thin and garnish with parsley.

SMOTHERED TONGUE

Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly until tender—about three hours.

PICKLED BEEF TONGUE

Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre, size of walnut, one teacup of salt, one teaspoon of pepper, three small cloves of garlic cut fine; mix seasoning. Drain water off tongue. With a pointed knife prick tongue; rub in seasoning. Put tongue in crock; add the balance of salt, etc.; cover with plate and weight. Allow to stand from four to five days. Without washing off the seasoning, boil in fresh water until tender.



*MEATS*

The majority of the cuts of meat which are kosher are those which require long, slow cooking. These cuts of meat are the most nutritious ones and by long, slow cooking can be made as acceptable as the more expensive cuts of meat; they are best boiled or braised.

In order to shut in the juices the meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside, after which the heat should be lowered and the cooking proceed slowly.

This rule holds good for baking, where the oven must be very hot for the first few minutes only; for boiling, where the water must be boiling and covered for a time, and then placed where it will simmer only; for broiling, where the meat must be placed close to the red-hot coals or under the broiler flame of the gas stove at first, then held farther away.

Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. If necessary, to turn it, use two spoons.

PAN ROAST BEEF

Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pan very hot, let the meat brown on all sides, turning it continually until all sides are done, which will require thirty minutes altogether. Lift the meat out of pan to a hot platter, brown some onions, serve these with the meat.

AN EASY POT ROAST

Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours.

POT ROAST. BRAISED BEEF

Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced.

Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style.

When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat.

If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless.

BRISKET OF BEEF (BRUSTDECKEL)

If the brisket has been used for soup, take it out of the soup when it is tender and prepare it with a horseradish sauce, garlic sauce or onion sauce. (See "Sauces for Meats".)

BRISKET OF BEEF WITH SAUERKRAUT

Take about three pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay it in the bottom of a kettle, put a quart of sauerkraut on top of it and let it boil slowly until tender. Add vinegar if necessary, thicken with a grated raw potato and add a little brown sugar. Some like a few caraway seeds added.

SAUERBRATEN

Take a piece of cross-rib or middle cut of chuck about three pounds, and put it in a deep earthen jar and pour enough boiling vinegar over it to cover; you may take one-third water. Add to the vinegar when boiling four bay leaves, some whole peppercorns, cloves and whole mace. Pour this over the meat and turn it daily. In summer three days is the longest time allowed for the meat to remain in this pickle; but in winter eight days is not too long. When ready to boil, heat one tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew until tender and then put in the beef, salting it on both sides before stewing. Stew closely covered and if not acid enough add some of the brine in which it was pickled. Stew about three hours and thicken the gravy with flour.

ROLLED BEEF—POT-ROASTED

Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a pan with soup stock (or water if you have no stock), carrot and bay leaf and pot roast for one and one-half hours. Serve with tomato or brown sauce.

MOCK DUCK

Take the tenderloin, lay it flat on a board after removing the fat. Make a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture on the meat evenly; then roll and tie it with white twine; turn in the ends to make it even and shapely.

Cut into dice an onion, turnip, and carrot, and place them in a baking-pan; lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay leaf and three cloves; cover with another pan, and let cook slowly for four hours, basting frequently. It can be done in a pot just as well, and should be covered as tight as possible; when cooked, strain off the vegetables; thicken the gravy with one tablespoon of flour browned in fat and serve it with the meat. Long, slow cooking is required to make the meat tender. If cooked too fast it will not be good.

MARROWBONES

Have the bones cut into pieces two or three inches long; scrape and wash them very clean; spread a little thick dough on each end to keep the marrow in; then tie each bone in a piece of cloth and boil them for one hour. Remove the cloth and paste, and place each bone on a square of toast; sprinkle with red pepper and serve very hot. Or the marrow-bone can be boiled without being cut, the marrow then removed with a spoon and placed on squares of hot toast. Serve for luncheon.

ROAST BEEF, No. 1

Take prime rib roast. Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf. Sprinkle these over the bottom of the dripping-pan and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season until the roast is browned, and then add salt and pepper. Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast.

ROAST BEEF, No. 2

Season meat with salt and paprika. Dredge with flour. Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly. Reduce heat and baste every ten minutes with the fat that has fried out. When meat is about half done, turn it over, dredge with flour, finish browning. If necessary, add a small quantity of water. Allow fifteen to twenty minutes for each pound of meat.

Three pounds is the smallest roast practicable.

ROAST BEEF (RUSSIAN STYLE)

Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan, slice some onions over it, season with salt and pepper, add some water and let it cook well. Then peel a few potatoes and put them under the meat. When the meat becomes brown, turn it and cook until it browns on the other side.

WIENER BRATEN—VIENNA ROAST

Take a shoulder, have the bone taken out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger. Put an onion in with the meat; stick about half a dozen cloves in the onion and add one bay leaf. Now turn the meat over and sprinkle the other side with salt, pepper and ginger. Cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine. Cover closely and stew very slowly for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape. Do not add any water. Make enough potato pancakes to serve one or two to each person with "Wiener Braten."

TO BROIL STEAK BY GAS

Wipe steak with a damp cloth. Trim off the surplus fat. When the oven has been heated for from five to seven minutes, lay steak on a rack, greased, as near the flame as possible, the position of the rack depending on the thickness of the steak. Let the steak sear on each side, thereby retaining the juice. Then lower the rack somewhat, and allow the steak to broil to the degree required. Just before taking from the oven, salt and pepper and spread with melted chicken fat.

You can get just as good results in preparing chops and fish in the broiling oven.

BROILED BEEFSTEAK

Heat the gridiron, put in the steak, turn the gridiron over the hot coals at intervals of two minutes and then repeatedly at intervals of one minute. Sprinkle with salt and pepper, and serve on a hot platter.

Chops are done in the same way, but the gridiron is turned twice at intervals of two minutes and six times at intervals of one minute.

FRIED STEAK WITH ONIONS

Season the steak with salt and pepper, and dredge with flour. If tough, chop on both sides with a sharp knife. Lay in a pan of hot fat, when brown on one side, turn and brown on the other. While the steak is frying, heat some fat in another fryer and drop in four of five white onions that have been cut up. Fry crisp but not black. Remove the steak to a hot platter, stir one tablespoon of flour in the fryer until smooth, add one-half cup of boiling water. Lay the crisp onions over the steak, then over all pour the brown gravy.

FRIED BEEFSTEAK

Take third cut of chuck or the tenderloin. Have the spider very hot, use just enough fat to grease the spider. Lay in the steak, turning very often to keep in the juice, season with salt and pepper. Serve on a hot platter.

BRUNSWICK STEW

Cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ears of cut corn (cut from cob), three potatoes diced, two tomatoes quartered; one small onion, one teaspoon of paprika and one teaspoon of salt. Let all these simmer until tender, and before serving remove the meat and any visible chicken bones.

This stew may be made of breast of veal omitting the chicken and brisket.

BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS

Get the small ribs and put on with plenty of water, an onion, pepper and salt. After boiling about one and one-half hours add a large yellow turnip cut in small pieces; one-half hour before serving add six potatoes cut in small pieces. Water must be added as necessary. A little sugar will improve flavor, and as it simmers the turnip will soften and give the whole dish the appearance of a stew.

MEAT OLIVES

Have a flank steak cut in three inch squares. Spread each piece with the following dressing: one cup of bread crumbs, two tablespoons of minced parsley; one chopped onion, a dash of red pepper and one teaspoon of salt. Moisten with one-fourth cup of melted fat. Roll up and tie in shape. Cover with water and simmer until meat is tender. Take the olives from the sauce and brown in the oven. Thicken the sauce with one-fourth cup of flour moistened with water to form a thin paste.

SHORT RIB OF BEEF, SPANISH

Get the small ribs of beef and put on with water enough to cover, seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it cook about two hours, then add a can of tomatoes and season highly either with red peppers or paprika. Cook at least three hours.

BRAISED OXTAILS

Two oxtails, jointed and washed; six onions sliced and browned in pot with oxtails. When nicely browned add water enough to cover and stew slowly one hour; then add two carrots, if small; one green pepper, sprig of parsley, one-half cup of tomatoes and six small potatoes, and cook until tender. Thicken with browned flour. Cook separately eight lengths of macaroni; place cooked macaroni on dish and pour ragout over it and serve hot.

To brown flour take one-half cup of flour, put in pan over moderate heat and stir until nicely browned.

HUNGARIAN GOULASH

Have two pounds of beef cut into one inch squares. Dredge in flour and fry until brown. Cover with water and simmer for two hours; the last half-hour add one tablespoon of salt and one-eighth of a teaspoon of pepper. Make a sauce by cooking one cup of tomatoes and one stalk of celery cut in small pieces, a bay leaf and two whole cloves, for twenty-five minutes; rub through a sieve, add to stock in which meat was cooked. Thicken with four tablespoons of flour moistened with two tablespoons of water. Serve meat with cooked diced potatoes, carrots, and green and red peppers cut in strips.

RUSSIAN GOULASH

To one pound beef, free from fat and cut up as pan stew, add one chopped green pepper, one large onion, two blades of garlic (cut fine), pepper and salt, with just enough water to cover. Let this simmer until meat is very tender. Add a little water as needed. Put in medium sized can of tomatoes an hour or so before using and have ready two cups of cooked spaghetti or macaroni and put this into the meat until thoroughly 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.