1908
JANUARY.
1.—Austrian Goulasch.
Boil 2 calves’ heads in salted water until tender;
then cut the meat from the bone. Fry 1 dozen
small peeled onions and 3 potatoes, cut into dice
pieces; stir in 1 tablespoonful of flour and the sauce
in which the meat was cooked. Let boil up, add
the sliced meat, 1 teaspoonful of paprica and salt
to taste; let all cook together fifteen minutes then
serve very hot.
2.—East India Fish.
Slice 1/2 pound of cooked salmon; then heat 1 ounce
of butter in a stew-pan; add 2 small onions chopped
fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped.
Let cook a few minutes, then add 1 pint of milk; let
boil up once. Add the fish, 1 teaspoonful of curry
paste, 1 teaspoonful of paprica and salt to taste.
Let cook a few minutes, then stir in 1 large tablespoonful
of boiled rice. Serve very hot with toast.
3.—English Gems.
Cream 1 cup of butter with 2 cups of brown sugar;
add 4 beaten eggs, 1 teaspoonful of soda dissolved
in 1 large cup of strong coffee, 1 cup of molasses,
4 cups of sifted flour, 1/2 teaspoonful each of nutmeg,
allspice, cloves and mace, 2 teaspoonfuls of cream
of tartar sifted with 1/2 cup of flour, 1 cup of raisins,
1/2 cup of currants and chopped citron. Mix well
and fill buttered gem pans 1/2 full and bake until
done. Then cover with chocolate icing.
4.—Turkish Pudding.
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates
and mix with 2 ounces of boiled rice, 1/2 cup of pulverized
sugar and 1 teaspoonful of vanilla; then mix the gelatin
with 1 pint of whipped cream. Mix all well together
and turn into a mold and stand on ice until cold.
Sprinkle with chopped nuts. Serve with whipped
cream.
5.—Chinese Chicken.
Cut a fat chicken into pieces at the joints; season
with all kinds of condiments; then put in a deep saucepan.
Add some chopped ham, a few sliced bamboo sprouts,
1 chopped onion and a handful of walnuts. Cover
with hot water and let stew slowly until tender.
Add some Chinese sauce and parsley. Serve with
shredded pineapple.
6.—Scotch Scones.
Sift 1-1/2 pints of flour; add a pinch of salt, 1
teaspoonful of soda mixed with 1 pint of sour milk.
Mix to a soft dough. Lay on a well-floured baking-board
and roll 1 inch thick. Cut with a round cake-cutter
and bake on a hot greased griddle until brown on both
sides. Serve hot with butter.
7.—Egyptian Meat Balls.
Chop 1 pound of raw beef; season with salt, pepper
and 1 teaspoonful of curry-powder; add 2 stalks of
chopped celery, 1 small onion and some chopped parsley.
Mix with 2 beaten eggs and 1/2 cup of bread-crumbs,
and make into small balls. Let cook in hot butter
until tender. Serve on a border of boiled rice
and pour over all a highly seasoned tomato-sauce.
