Recipes Recipe

Soak two salt herrings in milk over night and then remove the bones and
skin and cut up in small pieces. Cut in small pieces one and one-half
pounds each of cold roast veal and cold boiled tongue and add to these
and the herrings six boiled potatoes, half a dozen small cucumber
pickles and two small boiled beets, all cut up, and two raw apples,
three boiled carrots and one large boiled celery root, all minced. Mix
all the above in salad bowl and pour over it mayonnaise dressing.
Garnish the tops with hard boiled eggs, sliced, and capers, and ripe
olives from which the stones have been removed. Garnish the bowl with
parsley and in the center put hard boiled eggs stuffed with capers.

Chinese Recipes

SAUTE OF TURNIPS

6 Turnips—1 1/2d.

1 oz. Butter

1 gill Stock

1 teaspoonful Sugar

1 teaspoonful Salt—1d.

Total Cost—21/2 d.

Time—Half an Hour

Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown. Pour on the stock, bring it to the boil, and simmer till soft but not broken. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve.

Cooking Chicken

COLCANNON

Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed. Turn them on to a hot dish, make into a neat pile, and serve.

Recipes

BEEF OLIVES

2 lbs. Rump Steak—10d.

1/4 lb. Veal Seasoning—2d.

12 Peppercorns

1/2 pint Stock

1 Onion

1 Carrot—1/2d.

Total Cost—1s. O1/2 d.

Time—One Hour and a Quarter

Cut up the steak into thin slices about three inches long and two broad, shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan. Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half. Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round. Serve hot.

Recipes

MULLIGATAWNY SOUP

2 quarts Stock

1 Apple

1 Onion

1 Carrot—1d.

1/2 oz. Curry Powder

1 oz. Flour—1d.

1 oz. Butter—1d.

Total Cost—3d.

Time—One Hour

The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder and flour and brown that too; pour over the boiling stock and stir until it boils up, simmer gently for one hour, then rub through a sieve and return to the saucepan. Bring to the boil, flavour with salt and lemon juice. Pour into a warm tureen and serve. Send well-boiled rice to the table with this soup.

Recipes

TOMATA SOUP.

Jewish Recipes

Take a dozen unpealed tomatas, with a bit of clarified suet, or a
little sweet oil, and a small Spanish onion; sprinkle with flour, and
season with salt and cayenne pepper, and boil them in a little gravy
or water; it must be stirred to prevent burning, then pass it through
a sieve, and thin it with rich stock to the consistency of winter
pea-soup; flavour it with lemon juice, according to taste, after it
has been warmed up and ready for serving.

Jewish Recipes

Recipes

CHERRY PICKLES
Stem, but do not pit, large ripe cherries. Put into a
jar and cover with a sirup made from two cups of sugar, two cups of
vinegar and a rounding teaspoon each of ground cloves and cinnamon
cooked together five minutes. Let stand two days, pour off the vinegar,
reheat and pour over the cherries, then seal.

Cooking Chicken

CHEJADOS.

Jewish Recipes

Clarify a pound of sugar in half a pint of water; peel and grate a
moderately sized cocoa nut, add it to the syrup, and let it simmer
till perfectly soft, putting rose water occasionally to prevent its
becoming too dry; stir it continually to prevent burning. Let it cool,
and mix it with the beaten yolks of six eggs; make a thin nouilles
pastry, cut it into rounds of the size of a tea-cup; pinch up the
edges deep enough to form a shape, fill them with the sweet meat, and
bake of a light brown. A rich puff paste may be substituted for the
nouilles pastry if preferred.

Jewish Recipes

Pancake Recipes
Chicken Recipe

TO BOIL NEW POTATOES

New potatoes may be either scraped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case they should be well washed in cold water, plunged into boiling water seasoned with salt and a sprig of mint, and boiled quickly until a fork will go through easily; then strain off the water, dry, and serve.

Chuck Roast Recipes

BEEF MARROW QUENELLES

Put one-half pound beef marrow into a basin,
with an equal quantity of breadcrumbs, add two tablespoons of flour;
salt and pepper to taste. Work it into a smooth paste with the yolks of
six eggs and the whites of one. Take it out a little at a time and poach
in boiling salted water, drain, trim, and serve very hot.

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