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A SELECTION OF OLD WORLD RECIPES FOR APRIL
An old-fashioned recipe for every day in the year
APRIL.
1. - Italian Tongue.
Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a little
water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice,
salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 glass
of sherry wine. Simmer ten minutes. Serve with baked macaroni.
2. - German Prune Pudding.
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of
stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; press
out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and
allspice. Add flour sifted with a teaspoonful of baking-powder. Make into
a large roll; place in the centre of the prunes; cover with brown sugar
and a tablespoonful of molasses and put in the oven to bake until done.
Serve hot or cold.
3. - Swiss Pot Roast.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion, some
celery seed, carroway seed, a few peppercorns and parsley. Cover and let
stew slowly until nearly done; then add 1 cup of tomato-sauce and cook
slowly until tender. Serve with baked potatoes.
4. - Mushrooms a la Bordelaise.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1
tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt,
pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes
with 1/2 glass of sherry wine. Serve hot on slices of French toast.
5. - Turkish Soup.
Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion
chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of
soup stock until tender. Pour all together and let cook until meat is
very tender. Serve hot.
6. - Scotch Omelet.
Boil young tender leeks in salted water; let drain. Chop to a fine mince
and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and
pepper and fold into an omelet and serve on a hot dish.
7. - Jewish Egg Bread.
Soak some matzoths in milk for a few minutes; then dip them into seasoned
beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter
until a golden brown. Sprinkle with pulverized sugar and cinnamon and
serve hot with coffee.
8. - Bombay Broiled Kidney.
Clean sheep's kidneys and cut into thin slices. Sprinkle with salt,
cayenne pepper and grated lemon peel. Then dip in beaten egg and fine
bread-crumbs and broil on a hot greased gridiron. Serve on buttered
toast, spread with curry paste.
9. - German Prune Kuchen.
Boil some prunes until tender. Remove the kernels and mash the prunes
well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich
biscuit dough, roll out and place on a well-buttered baking-pan. Fill
with the prunes and let bake until done. Serve cold.
10. - French Roast with Carrots.
Lard a round of beef with slices of bacon and put in a large saucepan.
Cover and let brown a few minutes. Add sliced onion and boiling water to
cover. Let cook slowly until tender; then scrape 6 carrots and cut thin;
add 2 sliced onions, 2 cloves of garlic and let cook until tender.
Thicken with butter and flour. Season highly with salt, pepper and
parsley; add to the meat, and let all cook together a half hour and serve
hot.
11. - Spanish Fried Chicken.
Cut a fat hen into pieces at the joints and boil until tender; season and
fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of
tomato-sauce, salt and pepper to taste. Serve the chicken on a platter
with boiled rice.
12. - Hungarian Bread Pudding.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2
cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and
grated lemon peel; then mix with the yolks of 4 eggs and the whites
beaten stiff. Put in a well-buttered pudding-dish, and let bake until
done. Serve hot with wine sauce.
13. - Swedish Baked Turnips.
Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan.
Place the turnips in whole, sprinkle with salt and pepper; add a
tablespoonful of sugar. Pour over a cup of water; cover and let cook for
one hour until tender but not broken. Thicken the sauce with flour and
milk. Add a little water and set in the oven a half hour, covered with
paper; then serve.
14. - Belgian Baked Bananas.
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2
glass of sherry wine. Let bake in a quick oven. Put the bananas in a
glass dish and pour over the sauce. Let get cold and serve.
15. - Japanese Rice.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt
to taste. Place on a platter, cover with chopped hard-boiled eggs,
sprinkle with salt, paprica and chopped parsley. Garnish with some thin
slices of smoked salmon.
16. - Scotch Loaf Cake.
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts
and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with
2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake
in a moderate oven until done.
17. - English Meat Loaf.
Chop cooked veal and boiled ham; place in a well-greased mold alternate
layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and
chopped parsley. Moisten with beef-stock and let bake in the oven. Serve
cold, sliced very thin, garnished with watercress.
18. - Jewish Purim Cakes.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs,
a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add
enough sifted flour with 1 teaspoonful of baking-powder to make a soft
biscuit dough. Put on a well-floured baking-board. Roll out a half inch
thick. Cut into triangles and drop in a kettle of hot rendered butter;
fry until a golden brown. Then mix some powdered sugar with a little milk
and flavor with vanilla. Spread on the top.
19. - Swiss Pie.
Make a rich pie-dough. Line a buttered pie-dish with the dough; then
slice three onions very thin and let cook in hot butter until tender; add
a pinch of salt. Fill the pie with the onions, cover the top with cream
and let bake in a moderate oven until done. Serve hot or cold.
20. - French Apple Fritters.
Peel and slice large apples; sprinkle with sugar and lemon-juice and make
a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of
orange-flower water. Lay the sliced apples in the batter and fry in deep
hot lard to a golden brown. Serve with wine sauce.
21. - Jewish Purim Torte.
Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup of
fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some
chopped raisins and nuts and the juice of 1/2 lemon. Add the whites
beaten stiff; then fill with the mixture and let bake until done.
22. - English Boiled Pudding.
Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add
the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped
citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour
and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff
froth; put in a buttered pudding-mold, and let boil until done. Serve
with brandy sauce.
23. - German Stewed Brains.
Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the
brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen
minutes. Thicken the sauce with butter and flour; let boil up. Serve hot
with spinach and sprinkle all with chopped hard-boiled eggs.
24. - Scotch Cream Muffins.
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three
yolks of eggs with a pinch of salt; add 1 pint of cream and 1
tablespoonful of melted butter. Stir in the flour; add the whites beaten
to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full
and bake in a quick oven for twenty minutes.
25. - French Tart.
Make a rich pie-dough. Line a large pie-dish with the paste and bake.
Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of
pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of
cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum.
Add the beaten whites; fill the pie and bake in a moderate oven. Then
make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of
cold water and let come to a boil. Put on the pie when cool and serve.
26. - Polish Stewed Beans.
Break string-beans into pieces and let boil in salted water until tender;
then heat 1 tablespoonful of butter; stir in 1 tablespoonful of flour
until brown. Add the water in which the beans were cooked, 1/2 cup of
vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to
taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot
with a beef pot roast.
27. - Vienna Milk Rolls.
Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large
tablespoonful of butter; then stir in 1/2 cup of milk with a piece of
yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well
with 1 pint of milk; let raise over night. Roll out an inch thick; cut
with a biscuit-cutter; rub with melted butter; lay in a buttered
baking-pan; let raise one hour; then bake in a hot oven twenty minutes.
28. - Scotch Potato Stew.
Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1
onion cut fine in hot butter, but do not brown; stir in some flour; then
add milk, salt, pepper and parsley. Let boil up once and add the potatoes
to the sauce. Let all get very hot and serve.
29. - Jewish Dumplings.
Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter
and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with
salt, pepper and nutmeg. Mix all with some cracker-meal until you can
form into balls and boil in salted water until done. Serve hot with
melted butter poured over them, and garnish with parsley.
30. - Italian Soup.
Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup
of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. Let fry
a few minutes; then add 2 quarts of soup-stock seasoned with salt, white
pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan
cheese; let all cook until done. Serve with toasted croutons.
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