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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*VEGETABLES*

 

 

All vegetables should be thoroughly cleansed just before being put on to

cook.

 

Green vegetables; such as cabbage, cauliflower and Brussels sprouts,

should be soaked heads down in salted cold water, to which a few spoons

of vinegar may be added.

 

To secure the best results all vegetables except beans, that is the

dried beans, should be put in boiling water and the water must be made

to boil again as soon as possible after the vegetables have been added

and must be kept boiling until the cooking is finished.

 

In cooking vegetables, conserve their juices.

 

The average housewife pours down the sink drainpipe the juices from all

the vegetables which she cooks; she little realizes that she thus drains

away the health of her family. Cook vegetables with just sufficient

water to prevent them from burning, and serve their juices with them;

else save the vegetable "waters" and, by the addition of milk and butter

convert them into soups for the family use. Such soups, derived from one

or several vegetables, alone or mixed together, make palatable and

healthful additions to the family bill-of-fare.

 

 

ASPARAGUS

 

Cut off the woody part, scrape the lower part of the stalks. Wash well

and tie in bunches. Put into a deep stew-pan, with the cut end resting

on the bottom of the stew-pan. Pour in boiling water to come up to the

tender heads, but not to cover them. Add one teaspoon of salt for each

quart of water. Place where the water will boil. Cook until tender,

having the cover partially off the stew-pan. This will be from fifteen

to thirty minutes, depending upon the freshness and tenderness of the

vegetable. Have some slices of well-toasted bread on a platter. Butter

them slightly. Arrange the cooked asparagus on the toast, season with

butter and a little salt and serve at once. Save the water in which the

asparagus was boiled to use in making vegetable soup.

 

 

CANNED ASPARAGUS

 

Open one end of the can, as indicated on wrapper, so tips will be at

opening. Pour off the liquid and allow cold water to run over gently and

to rinse. Drain and pour boiling water over them in the can and set in a

hot oven to heat thoroughly. When ready to serve, drain and arrange

carefully on hot platter and serve same as fresh asparagus, hot on toast

or cold with salad dressing, or with "Sauce Hollandaise", poured over.

 

 

ARTICHOKES (FRENCH OR GLOBE)

 

French artichokes have a large scaly head, like the cone of a pine tree.

The flower buds are used before they open.

 

The edible portion consists of the thickened portion at the base of the

scales and the receptacle to which the leaf-like scales are attached.

 

When the artichoke is very young and tender the edible parts may be

eaten raw as a salad. When it becomes hard, as it does very quickly, it

must be cooked. When boiled it may be eaten as a salad or with a sauce.

The scales are pulled with the fingers from the cooked head, the base of

each leaf dipped in a sauce and then eaten.

 

The bottoms (receptacles), which many consider the most delicate part of

the artichoke, may be cut up and served as a salad, or they may be

stewed and served with a sauce. To prepare the artichoke remove all the

hard outer leaves. Cut off the stem close to the leaves. Cut off the top

of the bud. Drop the artichokes into boiling water and cook until

tender, which will take from thirty to fifty minutes, then take up and

remove the choke. Serve a dish of French salad dressing with the

artichokes, which may be eaten either hot or cold. Melted butter also

makes a delicious sauce for the artichokes if they are eaten hot.

 

 

JERUSALEM ARTICHOKE

 

This vegetable is in season in the fall and spring, and may be cooked

like kohl-rabi and served in a white cream or sauce. The artichoke may

also be cooked in milk.

 

When this is done, cut the washed and peeled artichoke into cubes, put

in a stew-pan, and cover with milk (a generous pint to a quart of

cubes). Add one small onion and cook twenty minutes. Beat together one

tablespoon of butter and one level tablespoon of flour, and stir this

into the boiling milk. Then season with one teaspoon of salt and

one-fourth teaspoon of pepper, and continue the cooking one-half hour

longer. The cooking should be done in a double boiler. The artichoke

also makes a very good soup.

 

 

FRENCH ARTICHOKES WITH TOMATO SAUCE

 

Pick off from the solid green globes the outer tough petals. Scoop out

with a sharp-pointed knife the fuzzy centres, leaving the soft base,

which is the luscious morsel. Cut each artichoke in halves, wash, drain

and fry brown on each side in olive oil Make tomato sauce and cook

thirty minutes in that mixture. Then serve.

 

 

BEET GREENS

 

Beets are usually thickly sowed, and as the young plants begin to grow

they must be thinned out. These plants make delicious greens, and even

the tops of the ordinary market beets are good if properly prepared.

Examine the leaves carefully to be sure that there are no insects on

them; wash thoroughly in several waters, and put over the fire in a

large kettle of boiling water. Add one teaspoon of salt for every two

quarts of greens; boil rapidly about thirty minutes or until tender;

drain off the water; chop well and season with butter and salt.

 

 

BOILED BEETS

 

Carefully wash any earth off the beets, but every care is needed to

avoid breaking the skin, roots or crown; if this is done much of their

color will be lost, and they will be a dull pink. Lay them in plenty of

boiling water, with a little vinegar; boil them steadily, keeping them

well covered with water for about one and one-half to two hours for

small beets and two to three and one-half hours for large ones. If they

are to be served hot, cut off the roots and crown and rub off the skin

directly, but if to be served cold, leave them until they have become

cold and then cut into thin slices and sprinkle with salt and pepper and

pour some vinegar over them. If to be eaten hot, cut them into thin

slices, arrange them on a hot vegetable dish and pour over white sauce

or melted butter, or hand these separately.

 

 

BAKED BEETS

 

Boil large beetroot about two hours, being careful not to pierce it.

When cold mash very smooth, add a little drippings, pepper, salt and

stock. Place in a greased pan and bake one hour.

 

 

SOUR BUTTERED BEETS

 

Wash as many beets as required and cook in bailing water until tender.

Drain and turn into cold water for peeling. Remove the skins, slice and

sprinkle with as much salt as desired. Melt one-half cup of butter in a

large frying-pan and add two tablespoons of strained lemon juice. Stir

the butter and lemon juice until blended, keeping the fire low. Now turn

the beets into this sauce, cover the pan and shake and toss until the

sauce has been well distributed. Serve hot at once.

 

 

CELERIAC

 

This vegetable is also known as "knot celery" and "turnip-rooted

celery." The roots, which are about the size of a white turnip, and not

the stalks are eaten. They are more often used as a vegetable than as a

salad.

 

Pare the celeriac, cut in thin, narrow slices, and put into cold water.

Drain from this water and drop into boiling water and boil thirty

minutes. Drain and rinse with cold water. The celeriac is now ready to

be prepared and served the same as celery.

 

 

PUREE OF CELERIAC

 

Boil as directed above and press through a sieve. To one quart take two

tablespoons of butter blended with two tablespoons flour and cooked

until smooth and frothy, add the strained celeriac and cook five

minutes, stirring frequently. Add one teaspoon of salt and a half cup of

cream, cook five minutes longer and serve hot on toast or fried bread.

 

 

CAULIFLOWER

 

Trim off the outside leaves and cut the stalk even with the flower. Let

it stand upside down in cold salted water for twenty minutes. Put it

into a generous quantity of rapidly boiling salted water and cook it

uncovered about twenty minutes or until tender, but not so soft as to

fall to pieces. Remove any scum from the water before lifting out the

cauliflower. If not perfectly white, rub a little white sauce over it.

Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be

served as a garnish to chicken, sweetbreads, etc., the little bunches

being broken off and mixed with the sauce.

 

 

SPANISH CAULIFLOWER

 

Finely chop one medium-size onion and a small bunch of parsley. Melt one

tablespoon butter in a pan and fry the onion until it is brown. Season

with celery salt. Blend in one tablespoon flour, add one cup boiling

water and let simmer for half an hour. Carefully clean the cauliflower

and boil for one-half hour. Drain the onion sauce, add three tablespoons

tomato catsup, drain the cauliflower, turn into a baking-pan, pour over

the sauce, place in a moderate oven for five minutes and serve hot.

 

 

CAULIFLOWER WITH BROWN CRUMBS

 

Drain and place the hot cauliflower in serving dish, and pour over it

two tablespoons fine bread crumbs browned in one tablespoon of hot

butter or fat. Serve hot. Asparagus may be served in this style.

 

 

CAULIFLOWER OR ASPARAGUS (HUNGARIAN)

 

Cook in salt water until tender. Spread with bread crumbs and butter.

Pour some sour cream over the vegetable and bake until the crumbs are a

golden brown.

 

 

SCALLOPED CAULIFLOWER

 

Boil and drain off the water, grease a baking-dish, line with a layer of

cauliflower, add a layer of toasted bread crumbs, another of cauliflower

and so on alternately, letting the top layer be of bread crumbs. Over

all pour one cup of boiling milk, dot the top with butter and bake in a

moderate oven for twenty minutes.

 

 

CAULIFLOWER (ROUMANIAN)

 

Brown a minced onion, add cauliflower cut in pieces with a small

quantity of water; stew, add salt, white pepper, a little sour salt and

red tomatoes; when half done add one-fourth cup of rice. Cook until rice

is done. The onion may be browned either in butter, fat or olive oil, as

desired.

 

 

CREAMED CELERY

 

Remove the leaves from the stalks of celery; scrape off all rusted or

dark spots; cut into small pieces and drop in cold water. Having boiling

water ready; put the celery into it, adding one-half teaspoon of salt

for every quart of water. Boil until tender, leaving the cover partly

off; drain and rinse in cold water. Make a cream sauce; drop the celery

into it; heat thoroughly and serve.

 

 

LETTUCE

 

If lettuce has grown until rather too old for salad, it may be cooked,

and makes a fairly palatable dish.

 

 

BOILED LETTUCE

 

Wash four or five heads of lettuce, carefully removing thick, bitter

stalks and retaining all sound leaves. Cook in plenty of boiling salted

water for ten or fifteen minutes, then blanch in cold water for a minute

or two. Drain, chop lightly, and heat in stew-pan with some butter, and

salt and pepper to taste. If preferred, the chopped lettuce may be

heated with a pint of white sauce seasoned with salt, pepper, and grated

nutmeg. After simmering for a few minutes in the sauce, draw to a cooler

part of the range and stir in the well-beaten yolks of two eggs.

 

 

GREEN LIMA BEANS

 

Cover the shelled beans with boiling water; bring to a boil quickly;

then let them simmer slowly till tender. Drain and add salt, pepper and

butter or hot cream or cream sauce.

 

 

CARROTS

 

Scrape the carrots lightly; cut them into large dice or slices and drop

them into salted boiling water, allowing one teaspoon of salt to one

quart of water. Boil until tender; drain and serve with butter and

pepper or with cream sauce.

 

 

LEMON CARROTS

 

Old carrots may be used for this dish, and are really better than the

new ones. Pare and cut into dice, and simmer in salted water until

tender, but not pulpy. Drain, return to the fire, and for one pint of

carrots add one teaspoon of minced parsley, a grating of loaf sugar,

one-half teaspoon of paprika, one tablespoon of butter and the juice of

half a lemon. Heat through, shaking the dish now and then, so that each

piece of the vegetable will be well coated with the mixture or dressing.

 

 

SIMMERED CARROTS

 

Wash, scrape and slice one quart carrots roundwise. Put them in a

saucepan with one tablespoon of butter or drippings, three tablespoons

of sugar and one teaspoon salt. Cover closely and let simmer on a slow

fire until tender.

 

 

FLEMISH CARROTS

 

Scrape, slice and cook one quart of carrots in one quart of boiling

water to which has been added one teaspoon of salt, until tender; drain.

Heat two tablespoons fat, add one small onion, brown lightly, add the

carrots, season with one teaspoon of sugar, one-quarter teaspoon of

salt, one-eighth teaspoon of white pepper and shake well over the fire

for ten minutes, add one and one-half cups of soup stock, cover and

simmer for one-half hour, then add one teaspoon chopped parsley and

serve hot.

 

 

CARROTS WITH BRISKET OF BEEF

 

Salt and pepper two pounds of fat brisket of beef and let stand several

hours. Wash and scrape two bunches of carrots and cut in small cubes.

Place in kettle with meat, cover with boiling; water and cook several

hours or until the meat and carrots are tender, and the water is half

boiled away. Heat two tablespoons of fat in a spider, let brown

slightly, add two tablespoons of flour and gradually one cup of carrot

and meat liquid. Place in kettle with meat and carrots and boil until

carrots become browned.

 

 

COMPOTE OF CARROTS (RUSSIAN STYLE)

 

Make a syrup of one cup of sugar and one cup of water by boiling ten

minutes. To this syrup add two cups of carrots diced, which have

previously been browned in two tablespoons hot fat or butter. Cook all

together until carrots are tender. Brown in oven and serve.

 

 

CORN ON THE COB

 

Free the corn from husks and silk; have a kettle of water boiling hard;

drop the corn into it and cook ten minutes (or longer if the corn is not

young). If a very large number of ears are put into the water they will

so reduce the temperature that a longer time will be needed. In no case,

however, should the corn be left too long in the water, as overcooking

spoils the delicate flavor.

 

 

CORN OFF THE COB

 

Corn is frequently cut from the cob after it is cooked and served in

milk or butter; but by this method much of the flavor and juke of the

corn itself is wasted; It is better to cut the corn from the cob before

cooking. With a sharp knife cut off the grains, not cutting closely

enough to remove any of the woody portion of the skins. Then with a

knife press out all the pulp and milk remaining in the cob; add this to

the corn; season well with salt, pepper and butter; add a little more

milk if the corn is dry; cook, preferably in the oven, for about ten

minutes, stirring occasionally. If the oven is not hot, cook over the

fire.

 

 

SUCCOTASH

 

Mix equal parts of corn, cut from the ear, and any kind of beans; boil

them separately; then stir them lightly together, and season with

butter, salt, and pepper and add a little cream if convenient.

 

 

CANNED CORN

 

To one can of corn take one tablespoon of butter, one-half cup milk;

sprinkle one tablespoon of flour over these; stir and cook about five

minutes, until thoroughly hot. Season to taste and serve hot.

 

 

DANDELIONS

 

Wash one peck of dandelions; remove roots. Cook one hour in two quarts

of boiling salted water. Drain, chop fine; season with salt, pepper and

butter. Serve with vinegar.

 

 

STUFFED CUCUMBERS

 

Cut four cucumbers in half lengthwise; remove the seeds with a spoon,

lay the cucumbers in vinegar overnight; then wipe dry and fill with a

mixture made from one cup pecans or Brazil nuts chopped, six tablespoons

of mashed potatoes, one well-beaten egg, one teaspoon of salt, two

tablespoons of chopped parsley, one saltspoon of white pepper, dash of

nutmeg and two tablespoons of melted butter. Bake in a buttered dish

until tender. Serve hot with one cup of white sauce, dash of powdered

cloves, one well-beaten egg, salt and pepper to taste.

 

 

FRIED CUCUMBERS

 

Daintily prepared fried cucumbers are immeasurably superior to fried egg

plant and are especially nice with boiled chicken.

 

Peel and slice the cucumbers lengthwise in about the same thickness

observed with egg plant. Lay these slices in salt and water for about an

hour, then dip in beaten egg and cracker dust, and French fry in boiling

fat, taking care to carefully drain in a colander before serving.

 

 

COLD SLAW

 

Take a firm, white head of cabbage; cut it in halves; take out the heart

and cut as fine as possible on slaw-cutter. Cut up one onion at the same

time and a sour apple. Now sprinkle with salt and white pepper and a

liberal quantity of white sugar. Mix this lightly with two forks. Heat

one tablespoon of goose oil or butter, and mix it thoroughly in with the

cabbage. Heat some white wine vinegar in a spider; let it come to a

boil and pour over the slaw, boiling. Keep covered for a short time.

Serve cold.

 

 

BOILED SAUERKRAUT

 

Take brisket of beef weighing about two or three pounds. Set it on to

boil in two quarts of water, a little salt and the usual soup greens.

When the meat is tender take it out, salt it well and put on to boil

again in a porcelain-lined kettle, having previously removed all the

bones. Add about a cup of the soup stock and as much sauerkraut as you

desire. Boil about one hour; tie one tablespoon of caraway seed in a bag

and boil in with the kraut. Thicken with two raw potatoes, grated, and

add one tablespoon of brown sugar just before serving. If not sour

enough add a dash of vinegar. This gives you meat, vegetables and soup.

Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a

nice accompaniment. Sauerkraut is just as good warmed over as fresh,

which may be done two or three times in succession without injury to its

flavor.

 

 

TO BOIL CABBAGE

 

Cut a small head of cabbage into four parts, cutting down through the

stock. Soak for half an hour in a pan of cold water to which has been

added one tablespoon of salt; this is to draw out any insects that may

be hidden in the leaves. Take from the water and cut into slices. Have a

large stew-pan half full of boiling water; put in the cabbage, pushing

it under the water with a spoon. Add one tablespoon of salt and cook

from twenty-five to forty-five minutes, depending upon the age of the

cabbage. Turn into a colander and drain for about two minutes. Put in a

chopping bowl and mince. Season with butter, pepper, and more salt if it

requires it. Allow one tablespoon of butter to a generous pint of the

cooked vegetable. Cabbage cooked in this manner will be of delicate

flavor and may be generally eaten without distress. Have the kitchen

windows open at the top while the cabbage is boiling, and there will be

little if any odor of cabbage in the house.

 

 

FRIED CABBAGE

 

Cut one medium head of cabbage fine, soak ten minutes in salt water.

Drain, heat three tablespoons of fat (from top of soup stock preferred),

add cabbage, one sour apple peeled and cut up, caraway seed to taste,

salt, paprika and one-half onion minced. Cover very closely and cook

slowly for one hour.

 

 

CREAMED NEW CABBAGE

 

To one pint of boiled and minced new cabbage add one-half pint of hot

milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon

each of salt and pepper, one teaspoon finely minced parsley and a

generous dash of sweet paprika. The butter and flour should be creamed

together before stirring in. Let simmer for about ten minutes, stirring

occasionally to keep from burning. Serve hot on toasted bread.

 

 

HOT SLAW

 

Cut the cabbage into thin shreds as for cold slaw. (Use a plane if

convenient). Boil it until tender in salted fast-boiling water. Drain it

thoroughly, and pour over it a hot sauce made of one tablespoon of

butter, one-half teaspoon of salt, dash of pepper and of cayenne, and

one-half to one cup of vinegar, according to its strength. Cover the

saucepan and let it stand on the side of the range for five minutes, so

that the cabbage and sauce will become well incorporated.

 

 

CARROTS BOILED WITH CABBAGE

 

Pare the carrots and cut them into finger lengths, in thin strips. Put a

breast of lamb or mutton on to boil, having previously salted it well.

When boiling, add the carrots and cover closely. Prepare the cabbage as

usual and lay in with the mutton and carrots; boil two hours at least;

when all has boiled tender, skim off some of the fat and put it into a

spider. Add to this one tablespoon of flour, one tablespoon of brown

sugar and one-half teaspoon of cinnamon. Keep adding gravy from the

mutton until well mixed, and pour all over the mutton and vegetables.

Serve together on a platter.

 

 

STEWED CABBAGE

 

Clean and drain cabbage, cut in small pieces and boil until tender.

Drain and rinse in cold water; chop fine, heat one tablespoon of

drippings in spider, one-fourth of an onion cut fine and one tablespoon

of flour; brown all together, add one-half pint of soup stock, add

cabbage and cook ten minutes longer. Salt and pepper to taste.

 

 

FILLED CABBAGE

 

Take a large, solid head of cabbage; take off the large top leaves, and

scoop out the centre of the cabbage so as to leave the outside leaves

intact for refilling. Chop your cabbage fine as for slaw; take a quarter

of a loaf of stale bread, soak it in water and squeeze very dry. Heat

two tablespoons of drippings in a spider, add a large-sized onion

chopped fine, do not let the onion get too brown; then add the bread,

one pound of chopped beef well minced and the chopped cabbage and let it

get well heated; take off stove and add two eggs, pepper, salt, nutmeg,

a little parsley and a little sage, season very highly. Use a little

more cabbage than bread the filling. Put this all back in the cabbage,

and cover this with the large leaves, put into small bread-pan and bake

for two hours, put just enough water in to keep the pan from burning;

don't baste. It doesn't harm if the leaves scorch.

 

 

KAL DOLMAR

 

Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix

chopped meat, rice, and salt and pepper. Separate the cabbage leaves;

put about three tablespoons of the meat and rice in the leaves, roll up

and tie together with string. Then fry in fat until brown. Boil for half

an hour in a little water. Make brown gravy and pour over.

 

 

SAVOY CABBAGE WITH RICE

 

Boil cabbage whole for five minutes; drain, separate the leaves after it

has cooled. Mix one cup of boiled rice with three dozen raisins, pinch

of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put

two tablespoons of this mixture in three or four leaves, roll them and

tie together with string. Place in pan and let cook for an hour until

done. This dish is just as good warmed up a second time.

 

There must be sufficient fat and gravy to prevent the cabbage rolls from

sticking to the bottom of the pan which must be kept closely covered.

 

 

BELGIAN RED CABBAGE

 

Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon

cloves, one onion sliced thin, one bay leaf, two cups of water, three

tablespoons of drippings in saucepan, then add five or six greening

apples, peeled and cut in quarters. Lastly, put in one medium-sized red

cabbage, cut in halves and then sliced very thin. Cook three hours and

then add two tablespoons each of sugar and vinegar; cook one minute

more.

 

 

RED CABBAGE

 

Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water

over it and let it stand over another pan for ten minutes; salt, mix

well, and cut up a sour apple in the cabbage. Heat one tablespoon goose

or soup drippings, brown in this an onion cut fine, add the cabbage and

stew slowly, keep covered. Add a little hot water after it has boiled

about five minutes. When tender add a few cloves, vinegar, brown sugar

and cinnamon to taste, and serve. White cabbage may be cooked in this

way.

 

 

RED CABBAGE WITH CHESTNUTS AND PRUNES

 

Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch

as above. Take one tablespoon of butter, put in kettle and let brown,

add cabbage, let simmer about ten minutes, stir and let simmer ten

minutes more. Add about one cup of water, one-fourth cup of vinegar, and

one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of

raisins and blanched chestnuts and cook until tender, adding to cabbage

just before serving. Take one tablespoon of flour smooth with cold

water, add to cabbage, let cook a few minutes and serve.

 

 

VEGETABLE HASH

 

Hash may be made with one or many vegetables and with or without the

addition of meat and fish. Potato is the most useful vegetable for hash,

because it combines well with meat or other vegetables. The vegetables

must be chopped fine, well seasoned with salt and pepper, and parsley,

onion, chives or green pepper if desired, and moistened with stock, milk

or water, using a quarter of a cup to a pint of hash. Melt one-half

tablespoon of butter or savory drippings in a pan; put in the hash,

spreading it evenly and dropping small pieces of butter or drippings

over the top. Cover the pan; let the hash cook over a moderate fire for

half an hour; fold over like an omelet and serve. If properly cooked

there will be a rich brown crust formed on the outside of the hash.

 

 

BAKED EGGPLANT

 

Parboil eggplant until tender, but not soft, in boiling salted water.

Cut in half crosswise with a sharp knife. Scrape out the inside and do

not break the skin.

 

Heat one tablespoon of butter, add a minced onion, brown, then scraped

eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix

well together, refill shells, place in dripping pan in oven--baste with

butter or sprinkle cracker crumbs on top with bits of butter--baste

often and brown nicely.

 

 

BROILED OR FRIED EGGPLANT

 

For preparing eggplant, either to fry or boil, use small eggplant as

they are of more delicate flavor than the large ones. Do not cook too

rapidly.

 

 

BROILED EGGPLANT

 

Slice the eggplant and drain it as for frying; spread the slices on a

dish; season with salt and pepper; baste with olive oil; sprinkle with

dried bread crumbs and broil.

 

 

EGGPLANT FRIED IN OIL (TURKISH STYLE)

 

Arrange in oiled pan in layers: one layer of sliced eggplant, one layer

of chopped meat seasoned with egg, chopped parsley, salt and pepper; as

many layers as desired, add a little olive oil, cover with water. Bake

one-half hour.

 

 

EGGPLANT (ROUMANIAN)

 

Brown onion, peel eggplant raw, cut in quarters, put in when onions are

brown with a little water and stew; add salt, white pepper, sour salt,

red tomatoes; when half done add one-fourth cup of rice, cook until rice

is tender.

 

 

FRIED EGGPLANT

 

Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices

on a plate. Cover with a weight to draw out juice; let stand one hour.

Dredge with flour and fry slowly in a little butter until crisp and

brown, or dip in egg and cracker and fry in deep fat.

 

 

GREEN PEAS

 

Shell the peas and cover them with water; bring to a boil; then push

aside until the water will just bubble gently. Keep the lid partly off.

When the peas are tender add salt and butter; cook ten minutes longer

and serve. If the peas are not the sweet variety, add one teaspoon of

sugar.

 

 

SUGAR PEAS

 

Sugar peas may be cooked in the pods like string beans. Gather the pods

while the seeds are still very small; string like beans and cut into

pieces. Cover with boiling water and boil gently for twenty-five or

thirty minutes or until tender. Pour off most of the water, saving it

for soup; season the rest with salt and butter and serve.

 

 

CARROTS AND PEAS

 

Wash, scrape and cut one pint of carrots in small cubes, cook until

tender, drain and reserve one-half cup of carrot water. Mix carrots

well with one pint cooked green peas. Sprinkle with two tablespoons of

flour, salt, pepper and sugar to taste, add two tablespoons of fat or

butter, one-half cup of milk or soup stock and carrot water, boil a

little longer and serve.

 

 

GREEN PEAS AND EGG BARLEY (PFAeRVEL)

 

Make the pfaervel. Heat one-quarter cup of butter or other fat, add the

pfaervel and when golden brown, add one quart of boiling water, one-half

cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of

green peas strained. Set in moderate oven and bake one-half hour or

until every kernel stands out separately. Serve hot.

 

 

GREEN PEAS AND RICE

 

Shell one-half peck of green peas and wash them well; if canned peas are

used pour off liquid and rinse with cold water. Heat one-fourth cup of

butter or other fat in a spider, add one cup of rice and let simmer,

stirring constantly until rice is a golden brown; add one quart of

boiling water, then the drained peas and one-half teaspoon of salt, and

one-half cup of granulated sugar. Place in pudding dish, set in the oven

and bake until rice is tender. (Serve hot.)

 

 

GREEN PEPPERS

 

Sweet green peppers, within the last ten years have gained a place in

cookery in this country. Their flavor is depended on for soups. They are

used in stews. They are used for salad, and they are used much as a

separate vegetable in dozens of different ways.

 

 

STUFFED PEPPERS

 

Select six tender, sweet peppers. Soak in water bread crumbs sufficient

to make one pint when the water is pressed out; mix with one-fourth

teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of

butter.

 

Cut off the stem end of each pepper; carefully remove the interior and

fill the peppers with the prepared dressing. Place in a shallow

baking-pan and pour around them white sauce thinned with two cups of

water. Bake about one hour, basting frequently with the sauce.

 

 

PEPPERS STUFFED WITH MEAT

 

Cut a slice from the blossom end of each pepper, remove seeds and

parboil ten minutes. Chop one onion fine and cook in fat until straw

color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup

of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons

of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red

pepper. Fill with stuffing, cover with crumbs and bake ten minutes.

 

 

STUFFED PEPPERS (ARDAY-INFLUS)

 

Take sweet green peppers, cut off blossom end; prepare the following: To

one pound of chopped meat take one egg, grate in one onion, a little

salt, citric acid (size of bean dissolved in a little water), mix all

together. Place this mixture in the peppers, but do not fill too full.

Set the entire top of peppers in place. Melt one tablespoon of fat in a

saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of

water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little

citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of

flour, browned with 1/2 tablespoon of fat.

 

 

GREEN PEPPERS STUFFED WITH VEGETABLES

 

Brown large white onions, add 1/2 cup of uncooked rice, a little salt,

piece of citric acid (size of a bean dissolved in a little water), fill

peppers, stew with tomatoes like Arday-influs. Or fill peppers with red

cabbage which has been steamed with onions and fat, and add moistened

rice.

 

 

PEPPERS STUFFED WITH NUTS

 

Another good way to stuff peppers is to parboil them and then stuff them

with a forcemeat made of chopped nuts and bread crumbs moistened with

salt and pepper. Bake, basting occasionally with melted butter for

twenty minutes.

 

 

STEWED PEPPERS

 

Cut the peppers in half and remove the seeds, stems and pith. Then cut

them in neat, small pieces and throw into boiling salted water. Boil for

half an hour. Drain them and then add salt to taste, one tablespoon of

butter and four tablespoons of cream--to four peppers. Heat thoroughly

and serve.

 

 

BROILED GREEN PEPPERS

 

Broil on all sides; place the broiled peppers in a dish of cold water so

that the skin can be easily removed. When the peppers are all peeled put

in a bowl or crock, add French dressing, and cover closely. These

peppers will keep all winter.

 

 

RADISHES

 

There are many varieties of radishes, round and long, black, white, and

red. The small red radish may be obtained all year. They are served

uncooked, merely for a relish. The large varieties are peeled, sliced

and salted for the table.

 

To serve the small ones for table, remove tip end of root, remove the

leaves and have only a small piece of stem on radish. They may be made

to look like a tulip by cutting into six equal parts from the root end,

down three-quarters of the length of the radish.

 

 

BROILED MUSHROOMS

 

Wash the mushrooms; remove the stems and peel the caps. Place them in a

broiler and broil for five minutes, with the cap side down during the

first half of broiling. Serve on circular pieces of buttered toast,

sprinkling with salt and pepper and putting a small piece of butter on

each cap.

 

 

CREAMED MUSHROOMS

 

First wash them thoroughly in cold water, peel them and remove the

stems, then cut them in halves or quarters, according to their size.

 

Melt one tablespoon of butter in a saucepan over the fire then add the

mushrooms and let them simmer slowly in the butter for five minutes;

season them well with salt and black pepper, freshly ground. After

seasoning, add a gill of cream and while it is heating sift one

tablespoon of flour in a bowl, add one-half pint of milk. Stir these

briskly till flour is all dissolved, then pour it gradually in the

saucepan with the mushrooms and cream, stirring the whole constantly to

keep it from lumping. Let it just bubble a moment, then add another

tablespoon of butter and pour the creamed mushrooms over hot buttered

toast on a hot platter and serve.

 

Cooked like this mushrooms have more nutritive value than beef.

 

 

SCALLOPED MUSHROOMS

 

Saute mushrooms and prepare two cups of white sauce for one pound of

mushrooms, add one teaspoon of onion juice. Into a well-greased baking

dish place one-quarter of the mushroom, then one-quarter of the sauce,

and one-quarter of the bread crumbs, continue in this way until all the

sauce is used, pour one cup of cream over this and sprinkle the

remaining crumbs over the top. Bake fifteen minutes in a moderate oven,

or until the crumbs are browned.

 

 

SAUTED MUSHROOMS

 

Wash, peel caps and stems of one pound of mushrooms, drain dry between

towels. Place in spider with two tablespoons of butter and one-quarter

teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on

hot slices of toast.

 

 

BOILED OKRA

 

Wash and cut off the ends of young pods, cover with boiling salted water

and cook about twenty minutes, until tender. Drain, add cream (a scant

cup to a quart of okra), a tablespoon of butter, and salt and pepper to

taste. Another way of stewing is to cook it with tomatoes. To a pint of

okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and

sliced, and one medium-sized onion. Stew slowly for an hour, adding one

tablespoon of butter, a scant teaspoon of salt and pepper to season. No

water will be required, the tomato juice sufficing. In the West Indies

lemon juice and cayenne are also added to stewed okra.

 

 

BOILED ONIONS

 

Peel the onions and cut off the roots; drop each into cold water as soon

as it is peeled. When all are ready, drain and put in a saucepan well

covered with boiling water, adding a teaspoon of salt for every quart of

water. Boil rapidly for ten minutes with the cover partly off; drain and

return to the fire with fresh water. Simmer until tender; add pepper and

butter and serve, or omit the butter and pepper and pour a cream sauce

over the onions.

 

 

SPANISH ONION RAREBIT

 

Boil two large onions until very soft, drain, chop, and return to the

saucepan with a small piece of butter. Add milk, salt, pepper, a dash of

tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated

cheese. Stir until of the consistency of custard.

 

 

SCALLOPED ONIONS

 

Cut boiled onions into quarters; put them in a baking dish and mix well

with cream sauce; cover with bread crumbs and bits of butter and place

in the oven until the crumbs are browned.

 

 

STEWED SQUASH

 

Peel squash, cut in quarters, put on to boil in cold water, and cook

until tender. Drain, mash fine and smooth, add one-half cup of milk or

cream, one tablespoon of butter, pinch of salt and pepper and put back

on stove to keep hot. Beat well with a spoon to make light and smooth.

 

 

PARSNIPS

 

First scrape parsnips, then boil in weak salt water until tender; drain,

and put in white sauce. Oyster plant may be prepared same way.

 

 

SPINACH

 

Spinach with large leaves is best. It is richest in mineral matter and

is less liable to conceal insects that are difficult to dislodge. Buy

the crisp, green spinach that has no withered leaves or stalks. That is

the freshest and healthiest.

 

Cut off the roots and pick it over carefully, cutting off all the

withered leaves and stems, put the leaves in cold salt water to soak for

half an hour. That refreshens them, and makes any minute insects crawl

out and come to the surface. Shake the leaves about and turn them over

several times, drop them in a large pan of water; rinse well; lift them

out separately and drop back into a second pan of water. Continue

washing in fresh water until there is not a grain of sand to be found in

the bottom of the pan.

 

In cooking be careful not to put too much water in the pot. That is the

trouble with most spinach. It is drowned in water; a cup is plenty for

one quart of spinach. Let the water come to a boil. Then lift the

spinach out of the pan with the cold water dripping from it and put it

into the pot, into the boiling water. Put the lid on the pot. Turn the

fire a little low and let it cook slowly for fifteen minutes, stirring

every now and then to keep it from sticking to the bottom of the pot.

 

Just before taking up the spinach put some salt in it; then drain off

the water and put a big tablespoon of butter and one-quarter teaspoon of

pepper in it. Take it out of the pot and place it in a long, flat dish.

Slice some hard-boiled eggs and place the slices all around the spinach

for a kind of border.

 

 

SPINACH WITH CREAM SAUCE

 

Cook as directed, drain through colander, and grind through machine,

make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,

nutmeg to taste, and garnish with slices of hard-boiled egg.

 

 

SPINACH--FLEISCHIG

 

Boil a quart of spinach about fifteen minutes, drain thoroughly through

a colander and chop extremely fine. Heat one tablespoon of drippings in

a saucepan, rub one tablespoon of flour in it, add salt, pepper and

ginger to taste. Add one cup of soup stock to the whole or some beef

gravy. Put the spinach in the sauce, let boil for five minutes. Garnish

with hard-boiled eggs or use only the hard-boiled whites for decoration,

rub the yolks to a powder and mix through the spinach.

 

 

SAVOY CABBAGE

 

Cut off the faded outside leaves and hard part of the stalk, and wash

the vegetable well. Cook in boiling salted water. Drain, chop very fine

and proceed as with spinach in the foregoing recipe.

 

 

BRUSSELS SPROUTS

 

Remove any wilted leaves from the outside of the sprouts, and let them

stand in cold salted water from fifteen to twenty minutes. Put the

sprouts into salted, rapidly boiling water and cook, uncovered, fifteen

or twenty minutes or until tender, but not until they lose their shape.

Drain them thoroughly in a colander; then place them in a saucepan with

butter, pepper and salt, and toss them until seasoned; or mix them

lightly with just enough white sauce to coat them.

 

 

OYSTER PLANT--SALSIFY

 

Wash, scrape and put at once in cold water with a little vinegar to keep

from discoloring. Cut one-half inch slices and cook in boiling, salted

water until soft. Drain and serve in white sauce. Or boil in salted,

boiling water until tender and cut in four pieces lengthwise, dredge

with flour and sprinkle with a little salt and fry in hot butter or fat

until nicely browned.

 

 

SCALLOPED SALSIFY

 

Boil and slice the salsify as in preceding recipe. Butter a baking dish;

fill it by adding alternate layers of salsify and small bits of cheese.

Season with salt, pepper and butter. Pour over it a sufficient quantity

of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs

may be added if desired.

 

 

PLUMS, SWEET POTATOES AND MEAT

 

Wash one pound of prunes or plums and put on to boil with one pound of

brisket of beef or any fat meat; when the meat is tender add five

medium-sized sweet potatoes which have been pared and cut in small

pieces. Place the meat on top, add one-half cup of sugar and a piece of

sour salt (citric acid). Cover and bake until nicely browned. If gravy

should cook away add some warm water.

 

 

TSIMESS

 

Take equal portions of parboiled spinach and sorrel, season to taste

with ground nutmeg, pepper and salt, and add sufficient drippings to

make all moist enough. Place in a covered dish in a slow oven.

 

This is prepared on Friday and left in the oven to keep hot until needed

for Shabbas dinner. All green vegetables may be prepared in the same

way.

 

 

TURNIPS

 

Do not spoil turnips by overcooking. The flat white summer turnip when

sliced will cook in thirty minutes. The winter turnip requires from

forty-five to sixty minutes.

 

 

BOILED TURNIPS

 

Have the turnips peeled and sliced. Drop the slices into a stew-pan with

boiling water enough to cover generously. Cook until tender, then drain

well. They are now ready to mash or chop. If they are to be served

mashed, put them back in the stew-pan; mash with a wooden vegetable

masher, as metal is apt to impart an unpleasant taste. Season with salt,

butter, and a little pepper. Serve at once.

 

 

HASHED TURNIPS

 

Chop the drained turnips into rather large pieces. Return to the

stew-pan, and for one and one-half pints of turnips add one teaspoon of

salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four

tablespoons of water. Cook over a very hot fire until the turnips have

absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,

and one tablespoon of flour may be added to the hashed turnips; then the

stew-pan may be placed over the hot fire and shaken frequently to toss

up the turnips. When the turnips have been cooking five minutes in this

manner add one-half pint of meat stock or of milk and cook ten minutes.

 

When meat or soup stock is used substitute drippings for the butter in

the above recipe.

 

 

KOHL-RABI WITH BREAST OF LAMB

 

Strip off the young leaves and boil in salt water. Then peel the heads

thickly, cut into round, thin slices, and lay in cold water for an hour.

Put on to boil a breast of mutton or lamb, which has been previously

well salted, and spice with a little ground ginger. When the mutton has

boiled one-half hour add the sliced kohl-rabi, and boil covered. In the

meantime, drain all the water from the leaves, which you have boiled

separately, and chop them, but not too fine, and add them to the mutton.

When done thicken with flour, season with pepper and more salt if

needed. You may omit the leaves if you are not fond of them.

 

 

KOHL-RABI

 

Kohl-rabi is fine flavored and delicate, if cooked when very young and

tender. It should be used when it has a diameter of not more than two or

three inches.

 

Wash, peel and cut the Kohl-rabi root in dice and cook in salt water

until tender. Cook the greens or tops in another pan of boiling water

until tender, drain and chop very fine in a wooden bowl. Heat butter or

fat, add flour, then the chopped greens, and one cup of liquor the

Kohl-rabi root was cooked in or one cup of soup stock. Add the

Kohl-rabi, cook altogether, and serve.

 

Use same quantities as for turnips.

 

 

KALE

 

Remove all the old or tough leaves; wash the kale thoroughly and drain.

Put it into boiling water to which has been added salt in the proportion

of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,

until the vegetable is tender; pour off the water; chop the kale very

fine; return it to the kettle with one tablespoon of drippings and two

of meat stock or water to every pint of the minced vegetable. Add more

salt if necessary; cook for ten minutes and serve at once. The entire

time for cooking varies from thirty to fifty minutes.

 

The leaves are sweeter and more tender after having been touched by the

frost. The same is true of Savoy cabbage.

 

 

SWISS CHARD

 

This vegetable is a variety of beet in which the leaf stalk and midrib

have been developed instead of the root. It is cultivated like spinach,

and the green, tender leaves are prepared exactly like this vegetable.

The midribs of the full-grown leaves may be cooked like celery.

 

 

STEWED TOMATOES

 

Pour boiling water over the tomatoes; remove the skins; cut into small

pieces and place in a saucepan over the fire. Boil gently for twenty or

thirty minutes and season, allowing for each quart of tomatoes one

generous teaspoon each of salt and sugar and one tablespoon of butter.

If in addition to this seasoning a slice of onion has been cooked with

the tomatoes from the beginning, the flavor will be greatly improved.

 

 

CANNED TOMATOES, STEWED

 

Salt, pepper; add a lump of butter the size of an egg and add one

tablespoon of sugar. Thicken with one teaspoon of flour wet with one

tablespoon of cold water, stir into the tomatoes and boil up once.

 

 

FRIED TOMATOES

 

Cut large, sound tomatoes in halves and flour the insides thickly.

Season with a little salt and pepper. Allow the butter to get very hot

before putting in the tomatoes. When brown on one side, turn, and when

done serve with hot cream or thicken some milk and pour over the

tomatoes hot.

 

 

FRIED GREEN TOMATOES

 

Cut into thin slices large green tomatoes, sprinkle with salt and dip

into cornmeal, fry slowly in a little butter till well browned; keep the

frying-pan covered while they are cooking, so they will be perfectly

tender. These are very delicately flavored, and much easier to fry than

ripe tomatoes. They make an excellent breakfast dish.

 

 

TOMATO PUREE

 

Scald the tomatoes, take off the skins carefully and stew with one

teaspoon each of butter and sugar; salt and pepper to taste. This is

enough seasoning for a quart of tomatoes. When the tomatoes are very

soft strain through a coarse sieve and if necessary thicken with one

teaspoon of flour.

 

 

SCALLOPED TOMATOES

 

Drain off part of the juice from one quart of tomatoes and season with

pepper, salt, and onion juice. Cover the bottom of a baking dish with

rolled crackers, dot over with dabs of butter, pepper, and salt, then

another layer of tomatoes, then of crumbs, and so on until a layer of

crumbs covers the top.

 

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

 

If the crumbs begin to brown too quickly cover the dish with a tin

plate.

 

 

STUFFED TOMATOES

 

Select tomatoes of uniform size, cut a slice from the stem end and scoop

out a portion of the pulp. Have in readiness a dressing made from grated

bread crumbs, parsley, a slice of minced onion, a high seasoning of salt

and paprika and sufficient melted butter to moisten. Fill this into the

tomatoes and heap it up in the centers. Place a bit of butter on top of

each and bake in a quick oven until the vegetables are tender and the

tops are delicately browned.

 

 

TOMATOES WITH RICE

 

Take six large tomatoes, pour boiling water over them and skin them.

Scrape all the inside out with a spoon, put in saucepan together with

two onions, a tablespoon of butter, one pint of water; let this boil for

a little while; strain, place back on stove, pour into this one-half

pound of rice, let it cook tender; add salt, pepper, a tablespoon of

butter and a little grated cheese. Fill the tomatoes with this mixture,

dip them in egg and bread crumbs, then fry till nice and brown.

 

 

TOMATO CUSTARDS

 

Simmer for fifteen minutes in a covered saucepan four cups chopped

tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of

parsley. Strain and if there be not two cups of liquid, add water. Beat

four eggs and add to liquid. Pour into greased baking cups, and stand

them in a pan of water and bake until firm--about fifteen minutes. Turn

out and serve with cream sauce containing green peas.

 

 

BAKED TOMATO AND EGG PLANT

 

Take a deep earthenware dish, pour into it a cup of cream; cut several

slices of eggplant very thin, salt well, and line the dish with them;

slice two large tomatoes, place a layer of these on the eggplant, next a

layer of spaghetti (cooked); sprinkle with grated cheese, pieces of

butter, salt, and pepper; cover this with layer of tomatoes; salt well

and sprinkle with chopped green pepper, and a top layer of eggplant,

which also salt and pepper well. Cook gently an hour and a half in slow,

hot oven.

 

 

CREOLE TOMATOES

 

Take one small onion and half a green pepper, chop them fine and cook

until tender in a tablespoon of butter. Cut six tomatoes in half,

sprinkle with a little sugar, season on both sides with salt, pepper and

a little flour, and put them into the pan with skin-side down to cook

partially, then turn them once; they must cook over a slow fire. Then

sprinkle one tablespoon of chopped parsley over them, pour in one cup of

thick cream and when this has become thoroughly hot, and has been

combined with the other ingredients, the tomatoes are ready to serve.

 

They have not been disturbed since the first turning and have retained

their shape. Half a tomato is placed on a slice of toast, with

sufficient gravy to moisten. At the season of the year, when tomatoes

are hard and firm, they may be peeled before cooking. Later they will

likely fall to pieces unless the skin is left on. This is one method of

cooking tomatoes in which they lose the sharp acid taste, disagreeable

to so many persons.

 

 

STRING BEANS WITH TOMATOES

 

Cut off both ends of the beans, string them carefully and break into

pieces about an inch in length and boil in salt water. When tender drain

off this brine and add fresh water (boiling from the kettle). Add a

piece of butter, three or four large potatoes cut into squares, also

four large tomatoes, cut up, and season with salt and pepper. Melt one

tablespoon of butter in a spider, stir into it one tablespoon of flour,

thin with milk, and add this to the beans.

 

 

STRING BEANS WITH LAMB

 

Take a small breast of lamb, two large onions, one-quarter peck of beans

(string and cut in long thin pieces); skin six large tomatoes, and add

two cups of water. Cook until the beans are tender, then add one

tablespoon of flour to thicken.

 

 

STRING OR WAX-BEANS, SWEET AND SOUR

 

Put the beans into sufficient boiling water to just cover them; cook for

one hour and a half to two hours, depending upon the tenderness of the

beans. Meanwhile, prepare for each quart of beans five sour apples;

peel, core and cut in pieces. When the beans are done, add the apples,

the thin peel of one lemon, the juice of one and one-half lemons, a

small teaspoon of salt, and two tablespoons of cider vinegar. Let the

apples cook on top of the beans until they are thoroughly done, then mix

well with a good quarter cup of granulated sugar. This dish will be

better by being served the next day warmed up.

 

 

SWEET SOUR BEANS

 

If you use canned string beans, heat some fat in a spider and put in one

tablespoon of flour; brown slightly; add one tablespoon of brown sugar,

a pinch of salt, some cinnamon and vinegar to taste; then add the beans

and let them simmer on the back of stove, but do not let them burn. The

juice of pickled peaches or pears is delicious in preparing sweet and

sour beans.

 

 

STRING OR GREEN SNAP BEANS

 

Cut off the tops and bottoms and "string" carefully; break the beans in

pieces about an inch long and lay them in cold water, with a little

salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a

stew-pan, in which you have cut up part of an onion and some parsley;

cover this and stew about ten minutes. In the meantime, drain the beans,

put into the stew-pan and stew until tender; add one tablespoon of flour

and season with salt and pepper (meat gravy or soup stock will improve

them). You may pare about half a dozen potatoes, cut into dice shape,

and add to the beans. If you prefer, you may add cream or milk instead

of soup stock and use butter.

 

 

POTATOES

 

Potatoes are valuable articles of food and care should be taken in

cooking them. The most economical method is to cook them in their

"jackets" as there is not nearly as much waste of potato or of the salts

that are valuable as food.

 

 

POTATOES BOILED IN THEIR JACKETS

 

Potatoes should be well brushed and put on to boil in a saucepan of

boiling water; they should continue boiling at the same degree of heat

until they are done, when a fork will easily pierce them. This will take

from twenty-five to thirty minutes. Drain, draw the saucepan to a low

flame, place a clean cloth folded over the top of the saucepan and press

the lid down over it. This dries the potatoes and makes them a good

color. Hold the potatoes in a cloth and peel them, then reheat for one

minute and serve.

 

New potatoes, if well brushed or scraped do not require peeling.

 

 

POTATOES FOR TWENTY PEOPLE

 

To serve twenty people one-half peck of potatoes is required.

 

 

BOILED POTATOES

 

Peel six or eight potatoes, and put them on in boiling water to which

has been added one teaspoon of salt. Boil as above.

 

The saucepan used for cooking potatoes should be used for no other

purpose.

 

 

BAKED POTATOES, No. 1

 

Select fine, smooth potatoes and boil them about twenty minutes. Drain

off the water, remove the skins and pack in a buttered dish. Lay a small

piece of butter on each potato, sprinkle with salt and pepper, and

sprinkle fine bread crumbs over all, with a few tablespoons of cream.

Bake until a nice light brown. Serve in the same dish. Garnish with

parsley.

 

 

BAKED POTATOES, No. 2

 

Wash large potatoes and bake in a quick oven until soft, which will take

about three-quarters of an hour. This is the most wholesome way of

cooking potatoes.

 

 

POTATO BALLS WITH PARSLEY

 

Pare very thin, medium potatoes as near a size as possible. Have ready a

pot of boiling water, salted, drop in the potatoes and keep them at a

quick boil until tender. Serve with a batter made by beating to a cream

two tablespoons of butter, one-half tablespoon of lemon juice and one

tablespoon of finely minced parsley; add salt and a dash of cayenne

pepper; spread over the hot potatoes, and it will melt into a delicious

dressing. This is especially nice to serve with fish.

 

 

NEW POTATOES

 

Brush and scrape off all the skin of six potatoes and boil for half an

hour in salted boiling water, drain, salt and dry for a few minutes, and

then pour melted butter over them and sprinkle with chopped parsley.

 

 

MASHED POTATOES

 

Old potatoes may be used. Pare as many potatoes as required. Boil in

salt water, drain thoroughly when done and mash them in the pot with a

potato masher, working in a large tablespoon of butter and enough milk

to make them resemble dough, do not allow any lumps to form in your

dish. Garnish with parsley.

 

 

SCALLOPED POTATOES, No. 1

 

Grease a pan with butter. Choose the potatoes that are so big or

misshapen you wouldn't want to use them for boiling or baking. Cut them

in thin slices. Spread them in the pan in a layer an inch thick.

Sprinkle with pepper and salt to taste. Dot with butter here and there,

perhaps a half teaspoon for each layer. Four or six bits of butter

should be sprinkled over each layer. Repeat the layers of the raw

potatoes until the pan is full. Cover them with milk. Place in the oven

and cook for one hour.

 

 

SCALLOPED POTATOES, No. 2

 

Cut two cups of cold potatoes into cubes; mix well with two cups of

cream sauce, adding more seasoning if necessary; pour into a baking

dish; cover with one cup of bread crumbs and dot with small pieces of

butter and bake for about half an hour.

 

 

ROAST POTATOES

 

Take either sweet or Irish potatoes, or both; pare, wash, and salt them,

and lay them around the meat, and let them roast for about

three-quarters of an hour. Turn them about once, so they will be nicely

browned.

 

 

CREAMED POTATOES

 

Make a cream sauce, a little thinner than usual by adding a little extra

milk. Cut two cups of boiled potatoes into small cubes and mix them

thoroughly with the same. Cook in a double boiler until the potatoes are

thoroughly hot, add a little chopped parsley if desired, and serve.

 

 

POTATOES AU GRATIN

 

Slice two cups of cold boiled potatoes and add them to two cups of hot

cream sauce. Bring all to a boil; remove and add three tablespoons of

grated cheese, salt and pepper to taste. Pour all into a baking dish,

sprinkle buttered bread crumbs over the top and set in the oven to

brown.

 

 

GERMAN FRIED POTATOES

 

Cut up some raw potatoes quite thin, salt and pepper and drop in boiling

fat. Cover up at first to soften them. Turn frequently to prevent

burning and then remove the cover to brown slightly.

 

 

SARATOGA CHIPS

 

Proceed as above; but do not cover and do not take as many potatoes at

one time.

 

 

HASHED BROWN POTATOES, LYONNAISE

 

Finely hash up six cold boiled potatoes and keep on a plate. Heat one

tablespoon of butter in a frying-pan, add a finely chopped onion, and

lightly brown for three minutes, then add the potatoes. Season with

one-half teaspoon of salt and two saltspoons of white pepper, evenly

sprinkled over, then nicely brown them for ten minutes, occasionally

tossing them meanwhile. Give them a nice omelet form, brown for eight

minutes more, turn on a hot dish, sprinkle a little freshly chopped

parsley over and serve. These potatoes may be prepared with fat in place

of butter.

 

 

CURRIED POTATOES

 

Melt two tablespoons of fat in a frying-pan; add one onion chopped fine

and cook until straw color. Add two cups of boiled potatoes, cut in

dice, one-half cup of stock, and one tablespoon of curry powder. Cook

until the stock has been absorbed; then add one-half teaspoon of salt, a

dash of red pepper, and one teaspoon of lemon juice.

 

 

POTATO CAKES

 

Take cold mashed potatoes or cold baked or boiled potatoes that have

been mashed and seasoned; roll into balls, dusting the hands well with

flour first. Flatten into cakes and saute in butter, or place on a

buttered tin with a small piece of butter on the top of each and bake in

a hot oven until golden brown.

 

 

POTATOES AND CORN

 

Butter well a deep baking dish, holding a quart or more. In the bottom

place a layer of potatoes, sliced thin, then a layer of corn, using

one-half the contents of a can. On this sprinkle a little grated onion

and season with salt, pepper and bits of butter. Add another layer of

potatoes, then the rest of the corn, seasoning as before, and cover the

whole with a layer of cracker crumbs. Dot well with butter, pour on milk

until it comes to the top, and bake three-quarters of an hour. Use

cooked potatoes, having them cold before slicing.

 

 

FRENCH FRIED POTATOES

 

Pare the potatoes and throw them into cold water until needed. Dry them

with a towel; cut into small pieces lengthwise of the potato; drop them

into hot fat and remove when lightly browned. It is better to fry only a

few at a time, letting those done stand in a colander in the oven to

keep hot. When all are done, sprinkle with salt and serve at once.

 

For variety; and for use in garnishing, cut the potatoes into balls,

using the vegetable cutter which comes for this purpose.

 

 

POTATOES WITH CARAWAY SEEDS

 

Boil medium-sized potatoes in their jackets until tender, peel while

hot. Put two tablespoons of butter or fat in spider, when hot add

potatoes, brown well all over. Drain, sprinkle with salt and one

teaspoon of caraway seeds and serve hot.

 

 

POTATOES AND PEARS

 

Heat two tablespoons of fat, add chopped onion and two tablespoons of

flour; when flour is brown, add 1-1/2 cups of water, stir and cook until

smooth, add salt, brown sugar and a little cinnamon to taste. Quarter

four medium-sized cooking pears, but do not peel, cook them in the brown

sauce, then add six medium, raw potatoes, pared, and cook until tender.

 

 

IMITATION NEW POTATOES

 

Buy a potato cutter at a first-class hardware store, and with it cut the

potatoes to the size of a hickory nut, and then fry or steam them. When

cooked they look just like new potatoes. They are especially nice to

garnish meats. You may also parboil and brown in fat, or boil and add

parsley as you would with new potatoes. The remainder of the raw

potatoes may be boiled and mashed or fried into ribbons.

 

 

POTATO RIBBON

 

Pare and lay in cold water (ice-water is best) for half an hour. Select

the largest potatoes, then cut round and round in one continuous

curl-like strip (there is also an instrument for this purpose, which

costs but a trifle); handle with care and fry a few at a time for fear

of entanglement, in deep fat.

 

 

STEWED POTATOES WITH ONIONS

 

Take small potatoes, pare and wash them very clean, use one onion to

about ten potatoes, add goose-oil (in fact any kind of drippings from

roast meat will answer) and put them in a pot or spider. When hot cut up

an onion very fine and add to the boiling fat. Then add the potatoes.

Salt and pepper to taste. Pour some water over all, cover up tight and

let them simmer for about 3/4 of an hour.

 

 

STEWED POTATOES, SOUR

 

Put a tablespoon of drippings in a kettle, and when it is hot cut up an

onion fine and fry in the hot fat, cover closely. Put in potatoes, which

have been previously pared, washed, quartered and well salted. Cover

them tight and stew slowly until soft, stirring them occasionally. Then

heat in a spider a little drippings. Brown in this a spoon of flour and

add some soup-stock, vinegar and chopped parsley. Pour this over the

potatoes, boil up once and serve.

 

 

STEWED POTATOES

 

Pare and quarter, and put on to boil. When almost done drain off the

water, add one cup of milk, one tablespoon of butter, a little chopped

parsley and cook a while longer. Thicken with a little flour (wet with

cold water or milk), stir, and take from the fire.

 

 

STUFFED POTATOES

 

Take as many potatoes as are needed; when done, cut off one end and take

out inside; mash this and mix with it one tablespoon of butter, a sprig

of parsley, pepper, salt, and enough milk to make quite soft. Put back

in tine potato skins and brown in oven and serve very hot.

 

If so desired the open end of each may be dipped in beaten egg before

being put in oven.

 

 

BOHEMIAN POTATO PUFF

 

Pare, wash and boil potatoes until soft enough to mash well. Drain off

nearly all the water, leaving just a little; add one teaspoon of salt

and return to the stove. It is better to boil the potatoes in salt water

and add more salt if necessary after mashing. Sift one-half cup of flour

into the potatoes after returning to the fire and keep covered closely

for about five minutes. Then remove from the stove and mash them as hard

as you can, so as not to have any lumps. They must be of the consistency

of dough and smooth as velvet. Now put about two tablespoons of

drippings or goose-fat in a spider, chop up some onions very fine and

heat them until they become a light-brown, take a tablespoon and dip it

in the hot fat and then cut a spoonful of the potato dough with the same

spoon and put it in the spider, and so on until you have used all. Be

careful to dip your spoon in the hot fat every time you cut a puff. Let

them brown slightly.

 

 

POTATOES (HUNGARIAN STYLE)

 

Wash, pare and cut potatoes in one-third inch pieces, there should be

three cups; parboil three minutes, and drain. Add one-third cup of

butter, and cook on back of range until potatoes are soft and slightly

browned. Melt two tablespoons of butter, add a few drops of onion juice,

two tablespoons of flour, and pour on gradually one cup of hot milk,

season with salt and paprika, then add one well-beaten egg yolk. Pour

sauce over potatoes and sprinkle with finely chopped parsley.

 

 

POTATO PUFF

 

Take two cups of cold mashed potatoes and stir into them one tablespoon

of melted butter, beating to a white cream before adding anything else.

Then put with this two eggs beaten extremely light, one cup of cream,

and salt to taste. Beat all well and pour into a deep dish, and bake in

a quick oven until it is nice and brown. If properly mixed, it will come

out of the oven light, puffy, and delectable.

 

 

POTATO SURPRISE

 

Take large potatoes, parboil without peeling, cut a small piece of one

end of the potato and scoop out the inside. Mince two ounces cooked

mutton, season with pepper and salt, mix with the potato pulp and a

little gravy. Return end of potato to its place and bake for about

twenty minutes with a little fat on top of each potato.

 

 

BOILED SWEET POTATOES

 

Put on in boiling water, without any salt, and boil until a fork will

easily pierce the largest. Drain off the water and dry.

 

 

FRIED SWEET POTATOES

 

Boil, peel and cut lengthwise into slices a quarter of an inch thick.

Fry in sweet drippings or butter (cold boiled potatoes may also be fried

in this way).

 

 

FRENCH FRIED SWEET POTATOES

 

Wash and cut small uncooked sweet potatoes into quarters; dry them and

lower them into boiling hot fat. Brown thoroughly; remove with a

skimmer; drain and dry on paper; sprinkle with salt and serve.

 

 

ROAST SWEET POTATOES

 

These are commonly called "baked" sweet potatoes. Select those of

uniform size; wash, and roast in the oven until done, which you can

easily tell by pressing the potatoes. If done they will leave an

impression when touched. It usually requires three-quarters of an hour.

Serve in their "jackets."

 

 

ROAST SWEET POTATOES WITH MEAT

 

Pare, cut lengthwise, salt and put them around roast meats or poultry of

any kind. Roast about three-quarters of an hour, or until brown.

 

 

SWEET POTATOES AND APPLES

 

Wash and pare long sweet potatoes. Cook in boiling salted water until

almost soft; drain and cut slices crosswise, two inches high. Core, pare

and cut apples in one-half inch rounds. Into a spider, place the

potatoes upright, with a slice of apple on top of each. Pour over

one-half cup of maple syrup, one-fourth cup of water and two tablespoons

of butter. Baste frequently until apples are soft. Then pour one

teaspoon of rum over each section, place a candied cherry in the center

of each apple and bake ten minutes. Remove to platter and if desired,

pour more rum over and around. Light the liquor and bring to the table

burning.

 

 

CANDIED SWEET POTATOES

 

Boil sweet potatoes, peel and cut into long slices; place in an earthen

dish; place lumps of butter or chicken-fat if desired on each side, and

sprinkle with sugar. A little water or juice of half a lemon may be

added. Bake until the sugar and fat have candied and the potatoes are

brown.

 

 

DRIED BEANS

 

Look the beans over carefully to remove all dirt and pebbles, then wash

clean. Soak them overnight in plenty of cold water. In the morning pour

off the water and put them in a stew-pan with cold water enough to cover

them generously. Let them come to the boiling point in this water, then

drain. If the beans are old and hard, for each quart put a piece of soda

about the size of a large bean in the water in which they are soaked

overnight, also in the first water in which they are boiled.

 

The scalded and drained beans should be put back in the stew-pan and

covered generously with boiling water. Add one tablespoon of salt for

one quart of beans. They should now cook slowly, with the cover

partially off the stew-pan until they have reached the required degree

of tenderness. For stewed and baked beans the cooking must stop when the

skins begin to crack. For beans served with a sauce they should cook

until perfectly tender, but they must not be broken or mushy. For purees

and soups they should be cooked until very soft.

 

 

SWEET SOUR BEANS AND LINZEN

 

Soak overnight and drain the beans, boil in salted water until tender;

drain and prepare by adding salt and pepper to taste, thicken with one

tablespoon of drippings in which has been browned one tablespoon of

flour and some soup stock. If the beans are to be made sweet sour add

two tablespoons of vinegar and two tablespoons of brown sugar; boil for

a few minutes and serve.

 

 

BAKED BEANS WITH BRISKET OF BEEF

 

Wash, pick over and soak overnight in cold water, two cups of navy

beans. In the morning, drain and cover with fresh water, heat slowly and

let cook just below the boiling point until the skins burst. When done,

drain beans and put in a pot with one and one-half pounds of brisket of

beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one

tablespoon of molasses, two tablespoons of sugar, one-half cup of

boiling water and pour over beans, and add enough more boiling water to

cover them. Cover pot and bake slowly six or eight hours.

 

 

HARICOT BEANS AND BEEF

 

Wash two cups of haricot beans and leave them covered with two pints of

water overnight. Next day brown one coarsely chopped onion in a little

fat and put it with the beans and their water into a casserole or

stew-jar.

 

Cook closely covered and rather slowly in the oven or by the side of the

fire one hour, then put in a pound of beef in fairly large pieces.

 

An hour later add one carrot cut into dice, half as many dice of turnip,

and salt and pepper to taste. Continue the slow cooking until these

vegetables are tender, and a few minutes before serving thicken the stew

with pea meal or flour previously baked to a fawn color. Flavor with

vinegar.

 

Owing to its concentrated nutriment this stew should be served sparingly

with an abundance of potatoes and green vegetables.

 

 

BEANS AND BARLEY

 

Soak one-half cup of navy beans in cold water overnight. Drain and cook

in one quart boiling water with one teaspoon of salt until tender but

not broken, add one-half cup of barley and let cook slowly until barley

is tender, about one-half hour. Add fat soup stock as the water

evaporates. Season to taste and bake in medium oven about one-half hour

or until dry but not browned.

 

 

DRIED LIMA BEANS, BAKED

 

Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh

water, bring quickly to the boiling point, then let simmer until

tender. Add salt and paprika. Heat two tablespoons of poultry or beef

fat in a spider, add two tablespoons of flour, when brown add one cup of

bean liquid, and the beans. Let simmer and bake in casserole one-half

hour. Reserve the bean broth and add more if necessary.

 

 

FARSOLE

 

Soak the large, very hard Lima beans overnight. To a pound of beans take

two large onions. When the beans are soft add the onions browned in fat,

salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all

simmer until the rice is done.

 

 

FARSOLE DULCE

 

Soak dried Lima beans in cold water overnight. Drain, put on with very

little water, add one tablespoon of fat, peel of lemon or orange. When

beans are half done, add a tablespoon of sugar which has been browned in

a pan, stew slowly until the beans are tender.

 

 

SLAITTA (ROUMANIAN)

 

Soak one pound medium-sized white beans overnight. Put on to boil in

cold water, when soft, mash, adding a little warm water while mashing.

Add salt and mashed garlic to beans and one or two teaspoons of sugar.

To a pound of beans take a pound of onions. Brown the onions in oil and

add water so they do not become too brown or greasy. When beans are

tender serve on platter with browned onions poured over them. May be

served either hot or cold. This dish is served with Carnatzlich. (See

Meats.)

 

 

BAKED LENTILS (LINZEN)

 

Pick and wash one-half pound of lentils and soak them in cold water

overnight. In the morning put them over the fire in a large saucepan

with about a quart of water. As soon as the water begins to boil, the

lentils will rise to the top. Remove them with a skimmer, put them in a

baking dish with one small onion and three or four ounces of smoked fat

meat in the centre, and pour over them a pint of boiling water, in which

one-half teaspoon of salt and one-quarter teaspoon of pepper have been

mixed. Bake in a moderate oven four or five hours. The lentils must be

kept moist and it may be necessary to add a little water from time to

time.

 

 

MEAT SUBSTITUTES

 

The following recipes contain as much nourishment as any meat dish and

can readily be substituted for meat at a meal.

 

 

LENTIL SAUSAGES

 

For each person soak one tablespoon of lentils overnight. Then drain and

leave them spread on a dish for a day.

 

When ready to use, chop them finely and cook gently in a covered jar in

an outer vessel of water for about one hour, adding from time to time

just as much water as they will absorb.

 

When fully cooked, stir in about twice their bulk in bread crumbs

(preferably whole wheat), a slight flavoring of very finely chopped

onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and

drippings to make the whole fairly moist.

 

When cool, shape into sausages (or cutlets or round cakes for luncheon),

coat them with egg and bread crumbs or seasoned flour, and brown them in

a little fat in a frying-pan or in a fairly hot oven.

 

Gravy or diluted meat extract should be served with them. They are no

less good when fried overnight and reheated in the gravy.

 

 

MOCK CHILE CON CARNE

 

Pick over and wash two cups of kidney beans, soak in one quart of water.

Next morning bring to a boil in fresh water, drain, cover beans with

boiling water and cook until tender. Half an hour before beans are to be

served, put one tablespoon of butter in a saucepan, chop and add four

green, peppers, one small red pepper, one onion, one pint of tomatoes,

one teaspoon of salt, cook fifteen minutes, add to beans with three

tablespoons of uncooked rice, simmer until thick.

 

 

SPANISH BEANS

 

Soak two cups of beans overnight. Drain and boil until the skin cracks,

and let one cup of water remain on the beans. Chop fine one onion and

two cloves of garlic and fry a light brown in one tablespoon of olive

oil; then add one-half can of tomatoes, one teaspoon chili powder

dissolved in a little cold water, salt to taste and half a dozen olives

chopped. A piece of smoked beef or tongue improves the flavor.

 

 

PEA PUREE

 

Pick over and wash two cups of dried peas. Soak them over night or for

several hours in cold water. Put them on to boil in three pints of

fresh, cold water and let them simmer until dissolved. Keep well scraped

from the sides of the kettle.

 

When soft, nib through a strainer, add a little boiling water or soup

stock, add one and one-half teaspoons of salt, one-half teaspoon of

sugar and a speck of white pepper, and beat the mixture well.

 

Put hard brisket fat chopped in small pieces, about one-eighth of a

pound will be sufficient, into a spider and cook until a light yellow,

add a large onion, cut in dice and continue cooking with the fat until

brown. Serve the puree like mashed potatoes. Pour the onion and fat over

it before serving. Serve hot.

 

 

KIDNEY BEANS WITH BROWN SAUCE

 

Pick over and wash one pint (two cups) of kidney beans let soak

overnight in cold water. Drain and cook in fresh salted water till

tender. Drain; shake in saucepan with one teaspoon butter three minutes.

Add one cup of brown sauce and simmer five minutes.

 

 

NAHIT (RUSSIAN PEAS)

 

Place one pound Russian peas in granite kettle, add one tablespoon of

salt and hot water to more than cover and let soak twelve hours or more.

Drain, return to the kettle, cover with boiling water, let cook fifteen

minutes, add one-quarter teaspoon of soda and one pound of brisket of

beef or back or neck of fat chicken and let cook slowly until peas are

tender. Melt two tablespoons of fat, add two tablespoons of flour and

two tablespoons of brown sugar, let brown, add one cup of the liquid

from the peas, cook until thick and smooth. Pour over the peas, cook

thoroughly, then place in casserole and bake in a moderate oven one-half

hour.

 

 

BOILED CHESTNUTS

 

Boil the chestnuts a few minutes; drain and remove the shells and skins.

Boil again until tender, adding sufficient salt to make them palatable.

Drain again; shake over the fire until dry; cover with cream sauce and

serve at once. If allowed to stand the chestnuts become heavy and

unappetizing.

 

 

CHESTNUT PUREE

 

Put one pound of chestnuts, which have been shelled and skinned, on to

boil in two cups of milk and cook until tender, then mash smooth. If

necessary add more milk while boiling. Strain and season with salt and

pepper and one teaspoon of fresh butter. Serve hot.

 

 

ROASTED CHESTNUTS

 

With a sharp knife cut across on the flat side of each chestnut; put

them in a wire pan and shake constantly over a hot fire until the shells

split. Serve at once.

 

 

CHESTNUTS WITH CELERY (TURKISH)

 

Clean and cut table celery and some celery root. Take roasted chestnuts,

season with two tablespoons of olive oil; put on to boil with the celery

and one tablespoon of lemon juice; boil all until celery is tender,

season with salt and pepper and serve hot.

 

 

CHESTNUTS AND PRUNES

 

Peel one pint of chestnuts and skin, then boil until tender. Boil one

pint of prunes till tender. Mix chestnuts and prunes together, leaving

whatever of sauce there is oil the prunes. Season with sugar, cinnamon,

and lemon juice, and cook all together.

 

 

CHESTNUTS AND RAISINS

 

Remove the outer shells from one quart of chestnuts. Then pour boiling

water over them and remove the skins; put in cold water for half an

hour, then drain and put on in a boiler with cold water and boil until

tender. Do not add any salt as it toughens them.

 

In another boiler put one cup of raisins which have been stemmed and

cleaned, cover with cold water, add two bay leaves and some stick

cinnamon; boil until tender, then pour them into the boiler containing

the chestnuts. Add a pinch of salt and one teaspoon of butter and

continue until chestnuts are done, then add two tablespoons of white

wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken

with one tablespoon of flour dissolved in water. More sugar or vinegar

may be added to suit taste. Boil a few minutes, then serve.

 

 

BOSTON ROAST

 

Mash one pound of cooked kidney beans and put them through a food

chopper, add one-half pound of grated cheese, salt and red pepper to

taste and sufficient bread crumbs to make the mixture stiff enough to

form into a ball. Bake in a moderate oven, basting occasionally with

butter and water. Serve with tomato sauce.

 

 

NUT LOAF

 

Mix two cups of soft bread crumbs and one cup of chopped walnut meats

with six tablespoons of butter or any butter substitute, one-half cup of

hot water, one and one-half teaspoons of salt, one-quarter teaspoon of

pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and

bind with one egg; shape into a loaf. Place in a greased baking-dish and

bake in a moderate oven one hour. As the liquor boils out of the loaf it

may be used for basting. A brown sauce may be made in the dish in which

the loaf is cooked.

 

 

NUT ROAST

 

Soak one-half cup of lentils overnight; in the morning drain, cover with

fresh water and bring to a boil. Drain again, put in fresh water and

cook until tender. Drain once more, throw away the water, and press the

lentils through a colander. To them add one-half cup shelled roasted

peanuts, either ground or chopped, one-half cup of toasted bread crumby

one-half teaspoon of salt and one-half saltspoon of pepper, and milk

sufficient to make the mixture the consistency of mush. Put into a

greased baking-dish; bake in a moderate oven for an hour; turn out on a

heated platter; garnish with parsley or watercress and serve.

 

 

VEGETABLE MEAT PIE

 

Soak one-half cup of Lima beans overnight; in the morning let them boil

rapidly for one-half hour. Drain, slip the beans from their skins and

split them in halves. Blanch one-quarter cup of almonds and chop them

with one-quarter cup of peanuts. Boil four potatoes, and when done cut

two of them into small cubes. Mash the remaining; two and use them for a

dough, adding four tablespoons of hot milk, a little salt and

one-quarter cup of flour. Put a layer of beans in the bottom of the

baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the

potato blocks and one-half tablespoon each of chopped parsley and

chopped onion, one-half teaspoon of salt and one-half saltspoon of

pepper and so on until the material is all used. Roll out the potato

dough the size of the baking-dish; put it over the dish, brush with milk

and bake half an hour in a moderately quick oven.



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