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A SELECTION OF OLD WORLD RECIPES FOR AUGUST
An old-fashioned recipe for every day in the year
AUGUST.
1. - German Pot Roast.
Take a 5-pound beef roast. Rub with salt and black pepper and paprica;
pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns and
cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a
saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one
cup of water and 1/2 cup of the spiced vinegar until tender. Thicken the
sauce with flour and serve hot with potato pancakes.
2. - Scotch Soup.
Cut a sheep's liver into pieces and stew with the sheep's head in 4
quarts of water. Add sliced onions, sliced leeks, carrots, turnips,
parsley and thyme, salt, pepper and a few cloves. Let all cook until
tender; then strain. Let stand until cool. Skim off the fat; heat and mix
with flour until brown; let boil. Add a glass of white wine. Cook all
together and serve hot.
3. - Spanish Fried Potatoes.
Peel some new potatoes and cook until tender. Mix some fine bread-crumbs
with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt
and pepper; dip each potato in beaten egg and roll in the bread-crumbs.
Fry in deep hot lard until brown. Serve hot.
4. - French Frozen Milk Punch.
Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.
Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until
half frozen; then stir in 3 cupfuls of whipped cream and freeze again.
Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until hard
and serve.
5. - Bavarian Fruit Compote.
Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch
of cinnamon and some strawberries, cherries and blackberries. Let simmer
in the juice until fruit is done. Put in a glass dish and pour over the
syrup. Serve cold.
6. - Vienna Rice Custard.
Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.
7. - French Fried Cucumbers.
Peel the cucumbers and cut into inch slices. Sprinkle with salt and
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt and
pepper and fry in hot lard until brown. Serve with tomato-sauce and veal
chops.
8. - German Cherry Soup.
Boil 1 quart of cherries until soft; sweeten to taste. Add some grated
lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water.
Serve ice-cold with macaroons.
9. - Swiss Pancakes.
Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of
bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese,
the yolks of three eggs and the whites beaten stiff. Season with salt and
pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry
in hot lard until brown. Serve hot.
10. - English Tarts.
Make a rich puff paste; roll out thin and cut into squares; then fill
with fruit jam; turn over and pinch in the edges. Drop in a kettle of
deep hot lard and fry until a delicate brown. Sprinkle with pulverized
sugar and serve hot.
11. - Norwegian Rice.
Cook rice until tender; then reheat in a well-seasoned chicken stock. Put
on a platter; sprinkle with chopped chicken liver, scrambled eggs and
grated cheese and serve at once.
12. - Spanish Broiled Kidney.
Take a fresh kidney; clean and cut into thin slices; run a skewer through
them to hold them together. Sprinkle with salt and pepper and brush with
butter; put on a broiler and cook for five minutes. Then place on a
platter; pour over some lemon-juice and hot butter; sprinkle with parsley
and serve at once.
13. - Egyptian Stuffed Peppers.
Cut off the tops and remove the seeds from large sweet peppers. Stuff
with chopped raw beef highly seasoned, and mix with chopped onion,
parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the
stuffed peppers in a baking-pan with a little hot water; sprinkle with
bits of butter and let bake three-quarters of an hour. Serve. Garnish
with cucumber salad.
14. - English Tea Cakes.
Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg
and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted
flour, a pinch of salt and milk enough to make a stiff dough; then roll
out very thin. Cut into round cakes and bake in a quick oven until done.
15. - Bavarian Cheese Cake.
Make a rich biscuit dough; roll out and place on a well-buttered
pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4
cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs
and 1/2 cup of currants; add the whites beaten stiff. Fill the pie with
the cheese. Serve hot or cold with coffee.
16. - Spanish Chicken.
Cut a spring chicken into pieces at the joints; season with salt and
pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves of
garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; then add
the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with
boiled rice.
17. - Polish Shrimp Salad.
Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add
2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine
and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl
with the crisp lettuce leaves. Add the salad and pour over a mayonnaise
dressing and serve.
18. - Dutch Apple Pudding.
Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and
rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of 4
eggs and the whites beaten to a stiff froth. Let bake in a moderate oven
until done. Serve cold.
19. - Bavarian Potatoes.
Peel and cook some new potatoes with 1 sliced onion, salt and pepper,
until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of
butter; add 1/2 cup of water; let boil well with some chopped parsley,
salt and pepper; then add the potatoes and let simmer five minutes. Serve
hot.
20. - Spanish Steak Roll.
Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some
celery, parsley and 2 hard-boiled eggs and season with salt and pepper.
Mix with butter and fine bread-crumbs; then spread the mixture on the
steak, and roll up. Sprinkle with flour; lay closely in a pan of hot
dripping; cover and let simmer until tender. Serve hot, garnished with
olives and parsley.
21. - Oriental Cabbage.
Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced
thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2
lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of
curry-powder. Cover and let all simmer until tender. Serve very hot on a
border of boiled rice.
22. - Dutch Salad.
Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut
herrings into one-half inch pieces. Add 2 apples cut fine, 2 hard-boiled
eggs sliced thin, some cooked beets cut fine, some celery and green
onions cut into very small pieces. Season and mix together. Pour over
some vinaigrette sauce, and sprinkle with chopped gherkins.
23. - Greek Cucumbers.
Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
with salt. Then mix boiled rice with some chopped green onions and stuff
the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup of stock
and the juice of a lemon; add 1 tablespoonful of butter, and let cook
until tender. Serve hot, and pour over a well-seasoned white sauce.
Garnish with parsley.
24. - Russian Beef Roll.
Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt,
pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape
into a roll and lay in a baking-dish; moisten with broth and let bake
until done. Serve on a platter with a border of mashed potatoes and
garnish with fried parsley.
25. - Jewish Veal Stew.
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of
raisins, a pinch of cloves and cinnamon and a tablespoonful of
horseradish. Thicken the sauce with buttered bread-crumbs; season with
salt and pepper to taste. Serve with boiled rice.
26. - French Pop-overs.
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
pint of flour with 2 teaspoonfuls of baking powder; add 1/2 teaspoonful
of salt and the whites of the eggs beaten to a stiff froth. Flavor with
rose-water. Mix well together and pour into hot well-buttered cake-tins.
Bake in a quick oven until a light brown. Serve hot with French coffee.
27. - German Egg Toast.
Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4 cup
of milk. Dip the slices of bread in the beaten eggs and fry until brown
on both sides. Cover with pulverized sugar; sprinkle with cinnamon and
some finely chopped nuts. Serve hot.
28. - Irish Potato Puffs.
Peel and boil potatoes well seasoned; then mash thoroughly with a lump of
butter. Add some milk and 2 eggs; beat well until very light. Then fry in
deep hot lard by the tablespoonful until a light brown. Serve hot with
broiled steak.
29. - Belgian Eggs.
Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful of
flour. Beat whites separate; add flour to the yolks and sugar; beat until
stiff. Beat the whites and scald in milk; strain from the milk, and set
aside. Take the yolk, and stir gently in the milk until thick. Remove
from the fire. Place in a dish to cool. Flavor with vanilla and then put
the whites on top and serve.
30. - Irish Cucumber Salad.
Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well with
salt; let stand half an hour on ice; press out all the water; sprinkle
with white pepper and chopped parsley. Add vinegar mixed with sugar, to
taste, and salad oil. Serve at once.
31. - German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to taste and flavor with a pinch of
cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get
very cold on ice and serve with sponge-cake.
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