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A SELECTION OF OLD WORLD RECIPES FOR OCTOBER
An old-fashioned recipe for every day in the year
OCTOBER.
1. - Oriental Pudding.
Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil
up. Then stir in 1 small cup of flour sifted with 1 teaspoonful of
baking-powder and a pinch of salt; stir until a smooth batter. Then
remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of preserved
ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly. Put
into a well-buttered mold and let steam two hours. Serve hot with wine
sauce.
2. - Swedish Batter Cakes.
Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda
dissolved in a little milk, the yolks of 6 eggs and the whites beaten to
a stiff froth and enough milk to make a thin batter. Then bake on a hot
greased griddle until done. Serve hot.
3. - Chinese Chop Suey.
Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add
1 large onion sliced thin and let fry; then add 1 cup of sliced
mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a
pinch of pepper; moisten with 1/2 cup of hot water. Cover and let simmer
until tender. Thicken the sauce with flour moistened with a little milk
and let boil. Put some well-seasoned cooked rice on a platter, pour over
the chop suey and serve very hot.
4. - Russian National Soup.
Chop and fry all kinds of vegetables until tender. Make a highly-seasoned
beef broth; add the fried vegetables, 2 boiled beets chopped fine, some
chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped.
Let boil well; then add 1 cup of hot cream and serve at once.
5. - English Buns.
Set a sponge over night with 1 cake of compressed yeast dissolved in a
cup of warm water, 3 cups of milk and flour enough to make a thick
batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a
salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and
flour enough to make a stiff dough. Let raise five hours; then roll out
half an inch thick and cut into round cakes. Lay in a well-buttered
baking-pan. Let stand half an hour; then bake until a light brown. Brush
the top with white of egg beaten with pulverized sugar.
6. - Japanese Fish.
Clean and season a large white fish with salt and paprica and let boil
with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly
done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1
tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire
sauce. Let cook until done. Place on a platter. Garnish with fried
parsley and serve with boiled rice.
7. - Swiss Creamed Potatoes.
Boil potatoes until tender and slice them thin. Heat two ounces of
butter; add a dessert-spoonful of flour. Then stir in some rich milk
until it thickens; add the potatoes, salt, pepper and chopped parsley.
Let boil up; add a little hot cream and serve at once.
8. - Belgian Chicken.
Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1
cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of paprica,
a pinch of white pepper and salt to taste. Add the chicken and 1 glass of
sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant
jelly. Serve hot with toasted croutons.
9. - Swiss Biscuits.
Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt
and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese.
Mix well with 1/4 pound of flour or enough to make a stiff dough; roll
out and cut into round biscuits. Bake in a moderate oven for twenty
minutes, and serve.
10. - French Fritters.
Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
butter; then stir in enough sifted flour until thick and smooth. When
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in
deep hot lard to a golden brown. Serve with wine sauce.
11. - German Waffles.
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks of
5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 teaspoonfuls of
baking-powder, a pinch of salt and the grated peel of a lemon. Mix well;
add the whites beaten stiff and bake in a well greased waffle iron.
Sprinkle with pulverized sugar and serve hot.
12. - Dutch Rice Fritters.
Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2 cup
of flour with 1 teaspoonful of baking-powder and a pinch of salt. Add
some sugar to taste. Beat to a light thick batter and fry a spoonful at a
time in boiling lard. Sprinkle with pulverized sugar and serve hot with
cooked fruit.
13. - French Lettuce Salad.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar. Serve at once
with meats.
14. - Austrian Baked Eggs.
Poach fresh eggs one at a time; then put in a well-buttered baking-dish;
sprinkle with salt, pepper, bits of butter and grated cheese. Pour over
the top 1/2 cup of cream sauce and cover with fine bread-crumbs. Set in
the oven to brown and serve hot with tomato-sauce.
15. - Swedish Stewed Chicken.
Cut a spring chicken in pieces at the joints; season with salt and pepper
and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of boiled
rice, some chopped parsley and bits of butter. Let stew slowly until the
chicken is very tender. Serve hot.
16. - Polish Filled Fish.
Clean the fish; cut open along the backbone. Remove all the fish from the
skin and bone from head to tail and chop fine. Fry 1 onion in butter; add
some soaked bread. Take from the fire and mix with the chopped fish. Add
2 eggs and chopped parsley; season highly with salt and pepper, a pinch
of cloves and nutmeg. Fill the skin of the fish with the mixture and boil
with sliced onions, a few lemon slices, some parsley and a tablespoonful
of butter, salt and pepper, until done. Serve hot or cold.
17. - Eels a la Poulette.
Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut
into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1 onion
chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of
water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil well;
add the eels and 1 glass of wine. Boil ten minutes longer; thicken the
sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice.
Serve with fried croutons.
18. - Italian Baked Fish.
Clean and season a blue fish with salt, pepper and cloves. Lay the fish
in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of chopped
carrot and parsley. Pour over 1 glass of wine; sprinkle with flour. Put
flakes of butter over the fish and let bake until brown. Serve with
macaroni.
19. - Dutch Stuffed Goose.
Clean and season a goose and stuff with oysters well seasoned with salt,
pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs.
Put in a baking-dish. Pour over the oyster liquor and a little hot water;
let bake until done. Baste as often as necessary. Serve with red currant
jelly.
20. - Swiss Roast Turkey.
Clean and season the turkey with salt and pepper. Then fill with 2 cups
of bread-crumbs mixed with a lump of butter, some chopped onion and
thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of
nuts. Mix all well with 2 beaten eggs. Put turkey in dripping-pan and let
bake a rich brown. Baste often with the dripping until tender. Serve with
dressing.
21. - French Turkey Soup.
Cut off all the meat from left-over turkey bones. Put the bones in cold
water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2
sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let all cook
well, seasoned with salt and pepper. Remove the bones; add boiled rice
and the turkey meat cut into dice pieces. Let boil and serve hot with
fried croutons.
22. - Swedish Baked Fish.
Clean and season a trout with salt, black pepper and cayenne. Lay in a
baking-pan; dredge with flour; sprinkle with parsley and bits of butter;
add a little water and vinegar. Let bake in a hot oven. Baste often with
butter until done. Garnish with parsley and serve hot with cream sauce.
23. - Jewish Stewed Sweetbreads.
Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot
fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 cup of
water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few
cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped
parsley. Season with salt and paprica to taste; add 1 tablespoonful of
brown sugar. Let boil; add the sweetbreads and simmer until done. Serve
cold.
24. - German Stuffed Turkey.
Singe and clean a fat turkey. Season well with salt and pepper. Chop the
giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and
parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey.
Put in the dripping-pan with some hot water. Dredge with flour; let bake
until done. Baste often with the sauce. Serve the turkey with the
dressing. Garnish with boiled beets sliced thin.
25. - Neapolitan Salad.
Cut cold chicken or turkey in small dice pieces; add some cold potatoes,
beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt
and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover
with a French mayonnaise dressing. Garnish with capers and beets.
26. - Bavarian Stuffed Chicken.
Clean and season a fat hen. Chop the giblets; add some truffles, a
chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper
and paprica to taste. Then fill the chicken; heat some dripping in a
large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of
hot water until tender.
27. - Hungarian Baked Herring.
Bone the herring and cut into small pieces. Slice some cooked potatoes;
then butter a baking-dish; sprinkle with flour. Put a layer of potatoes,
some chopped onion and herring and bits of butter until dish is full;
sprinkle with pepper. Make the top layer of potatoes and bits of butter.
Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven
until brown. Serve hot.
28. - French Stewed Quail.
Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan; add
some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle
with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover
and let brown a few minutes, then add 1 cup of hot water. Let stew slowly
until tender. Thicken the sauce with flour mixed with milk; add some
chopped parsley; let boil up and serve hot.
29. - India Beef Curry.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry-powder and 1/2 cup of hot water until meat is tender. Thicken the
sauce with flour and butter. Serve on a platter with a border of cooked
rice sprinkled with chopped parsley and garnished with fried apple slices.
30. - Bread Pudding a la Caramel.
Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2
tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in a
well-buttered pudding-dish until brown. Then boil 1-1/2 cups of brown
sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. Stir until
smooth and spread hot over the pudding.
31. - Irish Flummery.
Take 1 pint of oatmeal; pour on enough cold water to cover; let stand
over night; strain and boil with a pinch of salt until thickened. Then
add 1 cup of cooked small fruit, a lump of butter and sugar to taste. Let
get cold and serve with cream.
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