N A T

1 O N A L 1 T 13 R E C

1 P E S

NATIONALITY RECIPES

Compiled By ELEANOR F. WELLS

DIRECTOR

of the SCHOOL OF HOMEMAKING

Y. W. C. A. PROVIDENCE, RHODE ISLAND 1935

FOREWORD

The idea of a collection of nationality recipes is not new. In publishing this little booklet we are not aiming to follow in the footsteps of those who have gone before, but to express in compact form those dishes of other lands which have appealed to us, and which may easily be prepared in an Ameri­ can home. A few distinctly local recipes of Ameri­ can origin will also be found. Recipes already familiar to all have been elimi­ nated and where a duplication has appeared in simi­ lar recipes of neighboring lands, the dish is de­ scribed once, from the earlier source. Much that is familiar to Armenia, is also to other near Eastern Countries. Much that is known in Russia is custom­ ary in Poland and Lithuania. The tastes of the Viennese and Berlin Cafes are similar. The dishes presented have been tried in our Nationality Foods Classes, and it is because of the interest there displayed that we have ventured to speed this booklet on its way. Without the cooperation of the Providence In­ ternational Institute the book would have been un­ worthy of its name. To Miss Gertrude Saunders, the Director of the Institute, great thanks are due, for her unfailing interest, also to the members of her Staff who have assisted so liberally from their own resources. We also wish to thank all other contributors, whose names appear from time to time within its leaves. It wings its way to you.

ELEANOR F. WELLS

A t Providence Dec. I, 1935 I WISH I HAD A KITCHEN

I wish I had a kitchen All shiny white and green— A very little kingdom Where I could reign as queen— A pair of handy cupboards Full of glowing pots and pans, And room for flour and spices In rows of little cans— And a broad low window near, with Ruffled curtains, trim and white And a glorious red geranium Stretching upward to the light— I’d cook our meat and spinach And make little cakes and such, And even washing dishes Wouldn’t matter - very much! By Margaret Cross Let good digestion wait on appetite and good health on both Shakes peare Armenian

Mrs. Lucia B. Sarkissian

RICE PILAU or PILAF 1/3 cup fat or butter 2% cups broth or water % cup vermicelli 1/8 tsp. black pepper 1 cup rice 1 tbsp. salt 1/8 tsp. allspice Brown vermicelli in the fat, add washed rice. Stir until rice is dry, then add broth or water. Cook % hour on a slow fire. Take off the fire and let stand 15 min. on the stove, then serve it with vegetable or meat.

BOULGOUR PILAU 1/3 cup beef fat or butter 1 cup boulgour (or boiled % cup vermicelli cracked wheat) 2*4 cup water or broth 1 tbsp. salt 1/8 tsp. -black pepper 1/8 tsp. allspice Brown vermicelli in the fat, add boulgour and stir 1 min. Add water and seasoning. Cook 20 min. Turn the fire off and let the mixture stand 10 min. Serve with meat or vegetable.

VARIATIONS of PILAU With Chopped Liver. (Omit vermicelli)

V2 lb. chopped liver 1 medium onion Fry onion and liver in' the fat until liver is brown. Then follow the above directions. With Tomatoes (Can be used with or without vermicelli) Instead of 2% cups water or broth, use 1 cup of tomato sou pi and add it to 2 cups of water. With Meat (Omit Vermicelli) Take 1 lb. lamb or beef. Cut into cubes. Fry in the fat and add 3 cups of water, instead of 2% cups. Cook 15 min. or until the meat is tender. Then follow the above directions. 1 ARMENIAN

DOLMA (Stuffed Vegetable)

Amount makes 6 stuffed peppers or 6 stuffed tomatoes. 1XA cup lamb breast (lean % lemon juice and fat well mixed) 2% cups water IV2 tbsp. salt 1 med. onion (chopped fine) 1/8 tsp.. allspice 2 sprigs parsley % tsp. black pepper 1% tbsp. tomato paste. XA cup rice (Raw) Wash the peppers, cut off the tops and remove the seeds. Wash the tomatoes and cut the top off, only partly, and scoop out the inside. Sprinkle the inside of peppers and tomatoes with salt and pepper and drain off just before filling. Wash the rice and add the meat and the inside of the tomatoes and 1 tbsp. salt and 1 tbsp. tomato paste, 2 or 3 tbsp. water and seasonings and parsley and onion. Mix well. Stuff the peppers and tomatoes with mixture. Place these in a sauce pan, add the hot water,, % tsp. tomato paste, lemon juice and salt to have) it barely covered. Weight them down with a saucer to keep them down under water. Cook 45 min. over a slow fire. Drain thek liquid and serve it as gravy. Stuffed vegetable could be used in the same fashion with cucumber, egg plant, flat squash, onion, quince or carrots.

SARMA (Wrapped in grape vine leaves' or cabbage) (Used with the same mixture) 1 small head cabbage. Cut the core from head out of cabbage and plunge whole head of cabbage into boiling water, salted. Let it stand on one side for 3 min. and then turn to the other side and let it stand 2 min. Remove and put into cold water. Then peel off leaves and remove the thickest part of the stem. Stuff the cabbage leaves by placing 1 tbsp. of the mixture in a cabbage leaf and wrapping it up, place this in a sauce pan in rows and layers.

2 ARMENIAN

Weight them down with a saucer to keep them down under water. Add the water (enough to cover the cabbage leaves), lemon juice, % tsp. tomato paste, seasonings. Cook 45 min. on a slow fire. Drain the liquid. If peppers and cabbage are cooked together, when you serve it, put the cabbage in the middle of the platter and peppers around it. When grape leaves are used, take the fresh grape leaves, boil about 3 min. in salted water and use the same as cabbage leaves.

KOUFDA 2% lbs. lamb (forequarter or leg) 1 green pepper 1/8 teaspoon allspice 3 medium sized onions Few sprigs parsley 1 tablespoon salt 4 English walnuts 1/8 teaspoon pepper 1% cups Boulgour or boiled cracked wheat 4 or 5 cups water Put the fat part of the meat, about % of a pound through the grinder once. Chop onions fine and % of the green pepper, salt and pepper to taste and fry until well done with the meat. When brown, remove from fire, add some parsley and the nuts finely chopped and allow to cool. Make a broth out of the bones - about 3 or 4 cups. Take 1 lb. of the lean meat and put through the grinder 4 or 5 times or until very fine. Then add the Boulgour and % an onion chopped very fine^ and a little parsley and salt and pepper to taste. Mix this together adding a little water at a time and work with the hands until it becomes like dough. Then take about the size of an egg of this dough and make into a nice round ball and then make a little hole in this ball. Take the cooked meat, about 1 tablespoon, and put it in this hole and cover it into a good shaped ball. When all the balls are made, remove the bones from the broth and put the balls into the boiling broth, (this broth should completely cover the balls) and boil 15 minutes. Serve hot. (The broth could be used as a soup.

3 ARMENIAN

SHISHKEBAB 1 lb. meat (beaf or lamb 1 tsp. salt 2 tomatoes 1 tsp. pepper 2 peppers Cut pieces of lean meat (lamb or beef) about %" square and %" thick, and salt to taste. Cut the tomatoes into 4 sections and also the peppers. Put them on the skewers with 1 piece of meat, alternating with tomatoes and peppers, - about one-half dozen or more pieces on a skewer. Then put skewers on broiler. Broil right over the flame of gas burner or over the fire, turning continually until the meat is done. (Good for campfire supper.)

VEGETABLES Mousaka (Egg Plant Stew) 2 lb. lamb shoulder 1 tbsp. salt 1 egg plant (medium) 1/8 tsp. black pepper 1 tbsp. fat or butter 1/8 tsp. allspice IV2 cup tomatoes (fresh or Few sprigs parsley (chopped) canned) 1 fresh green pepper 2 cups water Minced garlic (if desired) Juice of V2 lemon 2 med. onions Cut egg plant into about 1" square pieces, salt and let stand about 15 min.Cut meat into about 1" square pieces, brown in fat, add onions sliced and cook until tender. Then add egg plant, (salted and washed), parsley and green pepper and simmer about 15 mdn. Stir occasionally so as not to burn. Then add tomatoes and let cook about 5 min. Then add water and seasoning and cook from 45 min. to 1 hour.

Okra is cooked as the above recipe 2 lb. fresh okra Slice the fresh okra pods and cook as above

4 ARMENIAN

GANACH - LUPIA (String Beans & Meat Stew) 1 lb. beef or lamb (ground 3 med. onions fat and lean) Few sprigs parsley (chopped) 1 lb. string beans 1 green pepper (salt to taste) 2 large tomatoes 1 tbsp. salt 1 tbsp. fat or butter 1/8 tsp. black pepper 1% cups water Wash the string beans and clean them. Cut long ways and then in half. Fry the meat and onion in the fat about 10 min. Add string beans and stir it about 10 min. Then add the tomatoes and seasoning. Cook about 5 min. Then add the water. Cook about 1 hour on a slow fire. Variations Instead of the ground meat you can use the stew meat.

PATLEJAN DOLMA YALANCHY (Stuffed Egg Plant) 6 small eggplant 2 medium onions *4 tsp. allspice % cup olive oil % tsp. cinnamon % cup rice 1 tsp. salt juice of % lemon speck of pepper Cut the tops of the egg plant, and dig out the seeds and pulp. Leave the shell in plain cold water ready for stuffing.

To prepare the Stuffing Put finely chopped onion in a frying pan, with cold olive oil. Heat gradually, and cook until the onion is soft. When nearly done add the chopped parts of eggplant and simmer. Add the raw rice, 1% cups of water and seasoning. Cook about 5-10 minutes, until the rice swells in the liquid. Stuff thi^ mixture into the egg plants. Put side by side in a deep vessel. Add IV2 cups of water and the lemon juice and boil until the rice is tender. Serve cold.

5 ARMENIAN

PERHEILI KEOFTEH Meat Balls with sauce) 2 lbs. of lamb or mutton 1 tsp. salt 1 large onion chopped fine % tsp. allspice XA cup raw rice 1/8 tsp. pepper 2 sprigs of parsley Put the meat through a grinder. Combine it with the raw rice, chopped onion and minced parsley and seasoning. Make into walnut-sized meat balls. Drop the balls, one by one, into from 5 to 6 cups of boiling water, and simmer 1 hour or until the rice is cooked. Remove meat balls to platter, reserving liquid for gravy. Sauce or Gravy Sauce - 2 eggs — juice of 1 lemon Beat eggs. Combine with lemon juice and salt to taste. Add slowly to the remaining liquid in the sauce pan. Cook slightly, stirring continuously, and pour over the meat balls to serve. PRASSA BASDI (Leek with Meat) Mrs. Maraschlian 1 lb. lamb or mutton 2 or 3 large bunches leeks salt 1 or 2 ripe tomatoes or and pepper to taste. 3 tbsp. canned Cut the meat into small walnut-sized pieces and fry in own fat. Cut leeks into IV2 inch lengths, and put with the fried meat, add seasoning, and tomatoes. Cover the whole with water or broth and boil until meat and leeks are tender. When done a dressing made of beaten eggs and the juice of a lemon may be poured' over, after the mixture is first blended with the gravy of the stew, or Basdi as we call it, but this is only if desired. PAKLAVA (For a pan 15 inches in diameter) Dough Mrs. Sarkissian 4 eggs 5 cups flour 1 tsp. salt IV2 cups milk 2 tbsp. Olive Oil t

6 ARMENIAN

Put sifted flour and salt into a bowl. Mix eggs and milk and add gradually to the flour. Add the olive oil. Let the stiff dough stand 1 hour. Then make into balls, the size of a large walnut. Roll in cornstarch. Roll out flat 'with a rolling pin. Pile circles of doughs one on top of the other, with cornstarch between the layers. Cover with a damp cloth and let stand 2 hours before the final rolling or pulling into fine layers.

PASTRY Dough Syrup 2 cups shortening (melted) 2% cups sugar (use % butter) 1% cups water 1 lb. walnuts Juice of % lemon Sugar - cinnamon % tsp. of Almond or Rose Roll dough thin or stretch over a greased pie plate. Sprinkle each layer with hot melted fat. Between every 20 layers spread finely ground or chopped walnut meats which have been mixed with a little sugar and cinnamon. Cut dough in diamond shapes. Pour over the mixture the remainder of the fat brought to boiling point, skimming off the fat first any scum th at may have formed. Bake for % hour at 400° - 450° F. Drain off the excess fat. Continue the baking for % to % hour at 300°F. On removal from the oven pour over the pastry a thick syrup. Cool before serving. This dough may often be purchased all made up at some Armenian, Turkish or Greek shop.

SHORTENING FOR PAKLAVA 5 lbs. ground suet *4 of an) orange, apple, small onion, potato with skin and all. Put all in a pot and melt fat at a low temperature. Do not let it get brown. Skim off sediment. Strain and keep in a cool place. Use as you would butter, crisco or lard. Paklava or Baklava’ as known in Greece is a festal dish used after such ceremonies as baptismal, betrothal or Christ­ mas and Easter feasts.

7 Austrian

WIENER SCHNITZEL (Fried Veal Cutlets) Frau Marga Dickerman Cutlets of milk fed veal are essential to make this dish a success. Cut the meat into individual servings, removing all bone. Beat with back of a carving knife to make more tender. Dip in turn in salted flour, beaten egg, dry sifted bread­ crumbs. Melt butter to *4 in. depth in a frying pan. Lay the breaded meat in the pan and simmer gently, turning occasion­ ally until it is tender and a golden brown. Remove to hot platter. Serve with a garnish of lemon, gherkin, and parsley.

KASTANIEN CREME (Chestnut Cream) M rs. T. K. Tsao 1 lb. chestnuts % oz. gelatine IV2 pints milk 4 egg yolks % pint cream The thinly cut rind of 1 lemon 4 oz. sugar vanilla to flavor 1 wineglassful of maraschino, carmine or cocheneal Shell, parboil and skin the chestnuts, put them into a stew- pan with one pint of milk, the lemon rind, and vanilla, sim­ mer until tender,, then rub through a fine sieve. Dissolve the sugar and gelatine in the remaining % pint of milk, cool slightly, then add the yolks of eggs and stir by the side of the fire until they thicken. When cool mix with the puree, add the maraschino, thickly whipped cream and the carmine drop by drop until a pale pink color is obtained. Pour into a de­ corated mould and let it remain on ice or in a cool place until set. This will serve six persons.

KASTANIAN TORTE (Chestnut Tart)

V2 pint chestnuts 1 oz butter V2 pint milk 2 eggs 2 oz. breadcrumbs 1 lemon 1 oz. sugar vanilla essence puff paste 8 AUSTRIAN

Bake or roast the chestnuts for about 20 minutes or use roasted chestnuts from the shops and remove the skins. Put them into a stewpan, with just sufficient water to cover the bottom of the pan, simmer gently until tender, and rub thru a fine sieve. Simmer thinly the cut rind of the lemon and the milk for 15 or 20 minutes, and strain it over the breadcrumbs. Cream the butter and sugar together, until thick and smooth, add the yolks of the eggs, the juice of the lemon, a few drops of vanilla essence, and stir in the chestnuts, breadcrumbs, and milk. Have the pie dish ready lined with paste, pour in the mixture and bake in a moderately hot oven from 25 to 30 minutes, or until the mixture is firm and brown, and the paste sufficiently cooked. Whip the whites to a stoff froth, sweeten with a little sugar, pile lightly on the top of the pudding, and dredge well with sugar. Return to the oven until the merin­ gue is set and acquires a little color. Sufficient for 5 or 6 persons.

KASTANIAN MOUSEE (Chestnut Mousse) M rs. Dorothea Turner 1 lb. Italian chestnuts % pt. whipping cream % cup powdered sugar 1 tsp vanilla or 1 tsp. Brandy or Sherry With a sharp knife make a slit in the shell of each chest­ nut. Boil the nuts about 20 minutes or until soft in milk. Remove each nut from the shell while it is still hot, otherwise the shrinkage of the shell will make it difficult to remove. Rice through potato ricer the chestnuts and fold into the sweetened whipped cream. Chill in the ice box before serving or freeze in refrigerator 4 hours.

9 Chinese

(Tientsin Handy Book, Tientsin Woman’s Chib)

PINEAPPLE CHICKEN 1 young chicken 1 can sliced pineapple (jointed or cut up finer). (cut into small pieces) 3 tbsp. lard 2 tbsp. flour or cornstarch Soy Sauce Salt * Vinegar Sugar First put cut up chicken into a deep bowl, and season well with a little soy sauce, salt and sugar. Let stand an hour or longer. Place lard in a pan and when hot put in the chicken, stir­ ring until it browns. Add a little water and let simmer until tender. Then add the pineapple with a portion or all of the juice, and a teaspoonful of vinegar and one of sugar. Cook for 5 minutes and thicken gravy with cornflour. * Note: Dilute Cider vinegar by half with water.

CHESTNUT CHICKEN

1 young chicken 1^2 lbs. chestnuts 8 mushrooms (optional) 3 tbsp. Lard 4 tbsp. soy sauce 1 tbsp. sugar Salt Season chicken and let stand as for pineapple chicken. Fry in lard until brown and let simmer in 2 cups of water for 20 minutes. Add chestnuts and mushrooms and cook for % of an hour or until both are tender. Thicken gravy just before serving.

SWEET SOUR PORK RIBS 3 lbs. pork ribs with bone % cup vinegar (% c. vinegar 2 tbsp. sugar *4 c. w ater) 2 tbsp. cornstarch 1 tsp. soy sauce Salt and lard

10 CHINESE

Chop the pork with the bones into small pieces. Season with salt and a little sauce and stir in the cornstarch. Fry in deep fat until brown, and drain. Pour into a hot pan into which has been placed a tablespoonful of lard, the mixture of vin­ egar, sugar cornstarch and sauce, stirring until it thickens. To this add the fried ribs and stir for a few minutes.

CHICKEN MUSHROOM SOUP 3 cups mushrooms 9 cups stock % cup chicken 2 eggs %tsp. cornstarch 1 tsp. soy y2tsp. peanut oil a few drops of sesamun oil Cut mushrooms and chicken into dice. Cook mushrooms, for % hour, drain off the water and put into the stock, and boil for 15 minutes. Add the chicken and the other ingredients. Beat the eggs and pour through a strainer into the boiling soup, so as to make coagulated shreds. Take off stove. Serve in bowls, garn­ ishing the top of each bowl with 1 tsp. ham, cut into dice.

SWEET-SOUR FISH 1 Fish (a small cod or 2 tbsp. sugar haddock) A little Chinese wine %cup of vinegar (Light wine as French) 1 tbsp. cornstarch Soy sauce, lard A little salt and pepper Clean and gash not too deeply a few times across on both sides of the fish and season with salt, a little Chinese wine and soy sauce. Then fry in deep lard until brown on both sides and drain, lay the fish on a platter. Make a sauce of the vinegar, sugar, salt, sauce and cornstarch and half a cup of water. Pour it over the fish. Garnish with sliced strips of sweet pickles, preserved ginger, sweet red pepper and sprigs of Chinese parsley. Note: A can of mixed pickle may be obtained for the sauce from a Chinese Shop.

11 CHINESE

CHOW MIEN OR FRIED NOODLES 1 lb. noodles % lb. pork or beef V2 lb. shrimps or chicken % lb. bamboo shoots 4 oz. ham 1 onion, 1 stalk celery 8 mushrooms Sliced into fine strips 5 tbsp. lard 2 tbsp. sauce 5 tbsp. flour 1 tsp. salt When the noodles are made, stir them into boiling water for a few minutes to cook Take them out and drop them into cold water and drain. Place ohe tablespoonful of lard in the pan. Fry the bamboo and mushrooms a little, and then add the sliced meat, shrimps, onion and celery. Add to this mix­ ture of the soy sauce, salt and cornflour, and cook until the same thickens. Place in another pan four tablespoonfuls of lard, and when hot put in the noodles. Fry thoroughly and when done add the cooked ingredients. Stir for a few minutes, then place on a platter. Garnish with strips of sliced ham and serve.

SHRIMP AND BAMBOO SHOOTS 1 catty shrimps (1% lb.) 2 tbsp. lard 1 catty bamboo shoots 1 small onion (boiled and diced) Peas 6 mushrooms cut in small pieces 6 water chestnuts Salt and pepper v Fry the bamboo and shrimps, onion, water chestnuts and mushrooms together in the hot lard for a few minutes, stir­ ring all the while. Add the salt, pepper and a little water. Cover and cook for a few minutes longer. Garnish with peaSi.

12 Danish Karon Jorgensen

ROLLED STUFFED LAMB 2 flanks of lamb 1 turnip 6 onions 4 potatoes (quartered) 4 carrots Have the meat boned and skinned. Place one flank of meat flat on a board - sprinkle with salt, pepper, and generously with celery seed and chopped parsley. Lay the second flank on top, and repeat the process. Roll the meat tightly, and tie in four places. Lay bones on bottom of stew pan or Dutch oven. Lay roll of meat on the bones. Cover with cold water and bring to simmering tem­ perature, continuing to cook in this fashion for 2 hours. Add vegetables and seasoning. Continue cooking for an­ other hour. Rice or split peas may be used as thickening. Serve hot on a platter. The next day the meat may be served cold and sliced, with potato salad. MEAT BALLS 1 lb. round steak 1 tsp. salt % lb. lean pork pepper 1 small onion 1V2 tbsp. flour % cup bread crumbs 1 egg Have meat ground and combine with other ingredients. Make into small balls. Brownj in hot lard or oil. Mix 1 tbsp. of butter with 1 tbsp. flour and add 1 cup of strained tomato pulp. Pour this sauce) over meat balls and cook slowly until well done. Serve hot. DANISH LIVER DUMPLINGS Remove the skins from 2 lbs. of beef liver. Place the liver in a chopping bowl with 2 slices onions, 1 small bunch parsley, 2 tsp. bacon fat. When these ingredients are finely chopped remove to a mix­ ing bowl, add salt and pepper and enough flour to hold to­ gether. Drop by tablespoonful into hot soup stock which has been seansoned with parsley, celery and bay leaves. Cook about 10 min. Serve in' Soupi or with brown gravy. 13 DANISH

DANISH HONEY CAKES 3 lbs. honey 1 tsp. powdered cloves 16 cups (4 lb.) flour 1 lemon 5 eggs 6 tsp. baking powder 2 cups (1 lb.) sugar 3 cups (% lb.) blanched and 3 tsp. powdered cinnamon chopped almonds 1 cup (% lb.) chopped candied lemon peel Bring honey to boiling point, then skim and take from fire. When cool add 1 lb. of the flour and set over night in a cool place. Next day add beaten eggs, with sugar, add almonds, peels, spices, baking powder, grated rind and strained juice of lemon. To this add the honey dough, mix well and add remainder of flour or sufficient to make a dough that can be easily rolled out with a rolling pin. Take a small part of dough (the remainder must be left in a cool place) roll it out thin and cut in rounds or squares. Lay on greased tins and; bake in a hot oven until] ready. Re­ peat this process until the dough is all used. Half quantities, may be used if desired. If liked powdered allspice, crushed cinnamon and anise seed may be added to cakes. These cakes are better after two weeks.

FRUIT BLANC MANGE 1 RHUBARB BLANC MANGE 2 lbs. Rhubarb (stewed and strained) 2 cups sugar - or more 4 tbsp. cornstarch dissolved in water Combine ingredients. Cook in a double boiler 20 minutes, stirring until it thickens. Pour into wet moulds. Serve with cream. II RASPBERRY CURRANT BLANC MANGE 1 qt. raspberries 1 qt. currants Cook together and strain 2 cups of sugar or to taste Cornstarch 2 tbsp. to each cup of liquid. Prepare as for Rhubarb Blanc Mange.

14 DANISH

CITRON FROMAGE 6 eggs (separated) grated rind of 2 lemons and Yz lb. sugar 2 tsp. gelatine juice Beat egg yolks well, stir in sugar, and add lemon juice and rind. Soften gelatine in % cup of cold water and dissolve in % cup boiling water. Combine with egg yolks. Beat with a Dover beater, when syrupy fold in well beaten egg whites. Pour into mould and let set till firm. Serve with whipped cream.

DANISH SAND CAKE 2 cups (1 lb.) sugar 1% tsp. baking powder 2 cups (1 lb.) butter 2 cups (Yz lb.) flour 10 eggs (separated) 1% cups (Yz lb.) potato flour or cornstarch Cream butter and sugar together; add yolks of eggs and beat together throughly until very light. Sift potato flour, flour and baking powder together and add them, then add whites of eggs beaten to a stiff froth. Mix carefully and turn into a large greased and floured cake tin and bake in a mo­ derate oven (350° F.) for one hour. When ready take the cake from the oven, leave it in tin covered with a piece of heavy flannel until cold.

CARAWAY SEED CAKE Yz cup (4 oz.) butter 1 tsp. orange extract Yz cup (4 oz.) sugar 2% tsp. caraway seeds 3 eggs 2 tsp. baking powder 4 tbsp. milk 1 Yz cup (6 oz.) flour Cream butter and sugar together, add eggs well beaten, milk, orange extract, seeds and flour sifted with baking powder. Mix and pour into a small square buttered and flour­ ed cake tin and bake in a moderate oven (350° F.) for 40 min. The caraway seeds may be crushed if liked. Sufficient for one small cake.

15 English

A New Zealand Chef

BEEF STEAK and KIDNEY PIE

IV2 lbs. top of round steak 1% tbsp. Worcestershire sauce 3 lamb's kidneys 2 tbsp. flour 1V2 sliced onions % tsp. salt 2 V2 tbsp. butter 1/8 tsp. pepper IV2 cups boiling water Wipe steak, remove fat, and cut lean meat in three-fourths- inch cubes. Soak, pare, trim, and cut kidneys in one-fourth- inch cubes. Try out fat removed from steak in a frying pan, add onion and stir constantly until well browned. Add one tablespoon butter, beef, and kidneys and stir constantly until entire surface of meat is well seared and browned; then re­ move to stewpan or iron kettle. To fat remaining in pan, add boiling water and strain; then add Worcestershire sauce, salt and pepper. Pour over meat, cover tightly, and let cook on back of range, or over gas flame (over which is placed an asbestos cover) until meat is tender. Strain off liquid re­ maining in pan and thicken with remaining butter and flour mixed together. When meat is cold, turn into an elliptical­ shaped granite-ware baking dish (having a half inch rim) in the center of which is placed an earthen cup, and pour over one-half the sauce reserving the remainder to pass se­ parately, when the pie is served. Place on rim of pan a three- fourths-inch strip of paste, brush over with cold water and put on a cover from the center of which a circular piece has been cut. Garnish with a braid of paste and four diamond­ shaped pieces. Around edge make a row of parallel creases, one-half-inch apart, using the back of a knife. Between each two creases snip paste three times, using scissors. Bake in a hot oven.

SHEPHERDS PIE Omit kidneys, when meat is cooked put in baking dish or casserole and cover with mashed potato. Placei in oven until potato is well browned.

16 ENGLISH

TRIFLE Enid Cauty, New Zealand Cut sponge cake or plain butter cake in strips. Cover the bottom of a serving dish with some of the strips. Spread over this a layer of raspberry jam. Repeat the process. Let the cake and jam mixture soak in V2 cup of Sherry, or half and half ginger ale and grape juice, to absorb the liquid. Pour over the whole one cup of medium thick custard. Add whip cream to decorate. Sprinkle with macaroon crumbs. Chill before serving.

Ground Rice Cakes I. Clara Feather, Lancashire 2 oz. sugar (4 tbsp.) 2 oz. butter 2 eggs 2 oz. ground rice or rice flour 2 oz. flour 1 speck salt V2 tsp. baking powder Cream thei butter and add the sugar. Add the well beaten eggs and the dry ingredients well mixed. Bake in a spoonful on a well greased baking sheet in a moderate oven. Ground Rice Cakes II. 4 oz. ground rice or rice 4 oz. flour flour 1 egg 4 oz. sugar % tsp. bakng powder 4 oz. butter 1 tbsp. milk Mix the ground rice and flour, baking powder and sugar together. Cut in the butter. Beat the egg and drop into a well of the mixture. Add the milk and work into a light dough. Drop at intervals on a greased baking sheet, making all the cakes as round as possible. Sprinkle with sugar and bake in a moderate oven - 15 minutes. Makes about 12 cakes.

LEMON CHEESE CAKES Mr5. Louise Blakey 1 lb. sugar juice of 3 lemons % lb. butter grated rind of 2 lemons 6 eggs - separated finely shredded peel

17 ENGLISH

Put the sugar, butter, strained lemon juice and rind, into a sauce-pan. Stir until the sugar is dissolved. Beat the egg yolks and blend with the mixture. Stir and cook slowly until thick. When cooked, allow to cool. This filling may be kept some­ time in a cool, dry place to be used as required. Line patty pans with pastry. Fill each one % full of the lemon egg mixture. Sprinkle a few strips of lemon peel over the top.* Bake 20 minutes in a moderately hot oven - 350° F.

CHEESELESS CHEESE CAKES 4 eggs, separated 3 tbsp. lemon juice I-V2 tsp. cornstarch 8 Graham crackers 1-1/3 cups condensed milk Beat egg yolks, add cornstarch, condensed milk and lemon juice, separately and in order named. Fold in the stiffly beat­ en egg whites. Roll crackers to a fine powder. Sprinkle half over a buttered pan. Pour the mixture over the crumbs. Cover with the remaining crumbs. Bake about 30 minutes ini a mo­ derate oven, 350° F.

YORKSHIRE PUDDING Following Recipes by Florence B. Cat on 3 eggs IV± cups flour 3 cups milk 1 tsp. salt Sift flour and salt very gradually into milk. Add well beat­ en eggs. Pour into a greased baking pan and place beef roast or steak over it on the trivit. Cook for half an hour in hot oven 375° F.

ALMOND TARTS *4 lb. Almond^ paste 6 tbsp. sugar 3 eggs 5 tbsp. butter 3 tsp. lemon juice

18 ENGLISH

Mix beaten egg yolks with sugar. Add to crumbled almond paste. Add melted butter and lemon juice. Fold in egg whites. Fill pastry shells % full and bake at 350° F. When cool add a teaspoon of white icing made of confectionery sugar and cream. Top with candied cherry.

EVERTON TOFFEE 1 lb. brown sugar % lb. butter 3 tbsp. water lemon extract Boil sugar and water, until stick and smooth. Add butter, stirring well. Boil to 286° F., using a candy thermometer. Add flavoring and pour into a buttered pan. Cool and score.

BANBURY TARTS Filling ^lb. butter 1 lb. small seedless raisins lb. candied lemon peel % tbsp. ground cinnamon XA lb. candied orange peel % tbsp. allspice Cream butter and mix with orange and lemon peel cut fine. Add raisins and spices. Mix well together. Keep in covered jar. Roll pastry % inch thick and cut in circles. Put filling in center, fold over and pinch edges together. Rub tops with milk or egg white and dust with sugar. Bake in moderate oven 350° F.

ALMOND PUDDING y2 lb. Almond paste 4 eggs XA lb. butter 2 tbsp. sugar 2 tbsp. cream Cream butter, mix with crumbled almond paste. Add other ingredients except egg whites which should be beaten stiff and folded in. Mix well, put into buttered cups, half filling them. Set cups in w ater and bake 20 to 30 m inutes at 325° F. Serve with this sauce:- 1 egg, 1 cup confectionery sugar and 1 tsp. vanilla. Separate egg, and beat white until very stiff. Drop yolk in and slightly mix. Sift in sugar and add vanilla.

19

i French

Mme. Henriette Artaud LE POT-AU-FEU (Stock soup or Bouillon - “Boiled Dinner”) 2 lbs. beef shank 6 carrots 3 lbs. plate (beef) 3 small white turnips 2 onions pierced with 2 parsnips 4 cloves each % a cabbage, blanched 4 leek roots and 1 stalk and cored of celery 2 tbsp. salt Place the meat in a large stock pot, and cover with 1 gallon of cold water. Slowly bring to the boiling point, and allow to simmer, gently, removing with a spoon, the fat that forms, thus rendering the stock clear. To facilitate this process, add a small amount of cold water from time to time. (This fat may be saved for flavoring braised vegetables). With the meat at simmering temperature, add all the vegetables, sliced lenghtwise, omitting the cabbage. Continue to remove the fat, and wipe down the edge of the pot with a piece of damp muslin tied around a wooden spoon, to insure the removal of the sediment. Add the salt, and simmer for 4 to 5 hours. One hour before serving, place the blanched and cored cabbage in a small deep pan, just large enough to hold it. Pour over the cabbage 1 cup of the hot stock and an equal quantity of the skimmed fat which has been removed, cook slowly until well done (1 hour). Before serving, set the stock pot off the fire, and add 1 cup of cold water, to facilitate the process of expelling the fat. Skim again. Strain off the liquid, through cheese cloth, for bouillon. Place the meat in the center of a platter, arrange the vegetables around the meat, and place the cabbage at either end. Boiled potatoes are served with this dish.

JUS To a similar proportion of vegetables and water, add meat bones, skin, chicken feet, or what you have left over. Allow to simmer 8 to 10 hours until the liquid has cooked down to the consistency of milk. Remove the fat and strain. This liquid is used in cooking green vegetables, or other foods.

20 FRENCH

CHICOREE OU EPINARDS AU JUS (Chicory or Spinach in juice) 1 head of chicory or 1 lb. spinach Wash well the vegetable in cold water. Cook in boiling water 5 minutes. Drain well, chop, and place in a saucepan with about 1 cup of jus. Simmer until cooked. When nearly done add % tsp. of salt, a shake of pepper, and 1 tbsp. of butter. One tbsp. of cream may be added to the spinach. In lieu of Jus an essence of beef cubes may be used. LAITUES AU JUS (Lettuce) Wash, and scald for 5 minutes, firm hearts of lettuce. Drain and place,! still whole, in a small covered baking dish (pyrex preferably). Cover with jus and add % tsp. of salt, speck of pepper, 1 tbsp.of butter, and bake % hour in a mo­ derate oven (350° F.), basting often. The outer leaves may be prepared as spinach, used to flavor in the stock pot or shred­ ded for salad. ENDIVES OU CELERI AU JUS (Endives or Celery in Juice) Prepared as lettuce hearts. Served whole, but boiled a longer period. The celery 20 minutes and with the tops re­ moved. CELERI BRAISE (Braised Celery) 3 stalks of celery 1 bay leaf 2 onions 1 spring of thyme 2 small carrots salt and pepper 1 pt. of jus or brown sauce Remove the tops of the celery, cut the stalks in half lengthwise and parboil until nearly tender, about 20 minutes. Place the drained stalks in a sauce pan, surrounded by onions and carrots cut lengthwise, and seasonings. Cover with a piece of beef suet, chicken fat, drippings, or butter, and sim­ mer until onion and carrot begin to be tender. Add 1 pt. of jus or brown sauce and bring to the boil. To make the brown sauce or gravy, brown 2 tbsp. of flour in a saucepan, and add slowly 1 pt. of jus or consomme. Bring

21 FRENCH to the boil. Place the whole mixture in the oven and cook at a moderate temperature until the celery is very tender. Re­ move the celery to a platter and strain the liquid over it.

CELERI AU FROMAGE (Celery baked with Cheese) Cut tops from 3 stalks of celery, halve the stalks, length- wise, boil until tender Place in a baking dish (pyrex prefer­ ably) and cover with “Bechamel Sauce” (white sauce with a sprinkling of nutmeg). 2 tbsp. butter 1 cup milk 2 tbsp. flour % tsp. salt grated nutmeg speck pepper Cover the top with grated cheese mixed with fine bread­ crumbs. Brown in' the oven at a moderate tem perature (350° F.) Cauliflower or onions may be prepared the same way.

PETITS POIS (Peas) 2 cups of peas 1 lettuce heart V2 tsp. salt 2 onions 1 tbsp. butter 1 cup water Place whole onions and lettuce heart in a saucepan, cover with 1 cup of cold, salted water. Quickly bring to the boil in an open saucepan. Add the peas and continue the boiling rapidly. When nearly cooked remove the onion and lettuce and add the butter. There should be only enough liquid to serve as juice.

SOUFFLE; AUX MARRONS (Chestnut Souffle) % lb. chestnuts 1 tbsp. Maraschino or Brandy 4 eggs separated or 1 tsp. vanilla 2 tbsp. butter 2 tbsp. cream x/4 cup sugar Boil, shell, and mash or sieve the chestnuts. While still warm add the cream, butter and sugar well blended and the beaten egg yolks. Add flavoring. Fold in the stiffy beaten egg whites. Place in a buttered pyrex dish and bake 35 minutes at 350° F. Custards known as “Flan” - Caramel, Plain Custard or Floating Island are French Sweets.

22 German

Mrs. E. A. Rusden SAUERKRAUT MIT SCHWEINFLEISCH (Sauerkraut with Pork Chops) 2 cans Sauerkraut 3 medium onions 6 2-inch thick pork chops salt and pepper Into a large kettle empty the two cans of sauerkraut. Bare­ ly cover with water. Over this lay the pork chops, salt and pepper. Cover tightly and allow to come to a boil. Reduce heat and let simmer at a very low heat approximately 3 hours. Lift out pork chops carefully. Drain sauerkraut, sav­ ing the juice. Into a fry pan melt 2 tbsp. of butter, chop onions into this and let fry a delicate brown. Add two to three cups of the sauerkraut juice, bring to a boil and thicken with cornstarch. Mix this thoroughly with the sauerkraut and it is ready to serve.; Sufficient for six. RHAMKUCHEN (Cheese Cake) 1 pkg. sweet Zweibach ground 2 tbsp. butter 2 tbsp. sugar Cream butter and sugar and add zweibach working in the butter and sugar thoroughly. Save % cup and press remaind­ er into bottom of ungreased 9” spring form cake pan. 1 cup sugar 1 tsp. vanilla 1 lb. cream cheese % pint sweet cream 4 eggs 2 tbsp. flour pinch of salt Separate eggs and beat whites until very stiff. Add salt and beat again. Cream sugar and cheese until smooth, add egg yolks mixed with flour and vanilla, beat thoroughly. Add cream and beat this mixture until the entire consistency is of wiiipped cream. This requires a great deal of beating but cake is a failure unless this mixturei is thoroughly whipped. Add egg whites, folding in very thoroughly. Pour this mix­ ture over zweibach using the % cup of crumbs that have been saved by spreading evenly over the top of the cake. Bake in a 325° F. oven for at least an hour or until no depression is left when touched in center with finger., Ailow to cool m •oven with door open for another thirty minutes. Remove from oven and run knife around edge of pan and allow to cool be­ fore removing outer rim Cake must be served on bottom of spring form. Serve twelve. 23 GERMAN

WEIHNACHTEN KUCHEN (Christmas Cake) A. 2 qts. flour 1 tsp. salt Y2 tsp. nutmeg % box Raisins B. 1 yeast 1 cup sugar C. % cup shortenng 1 cup milk (about) 1-2 eggs Warm the flour, sugar, salt, raisins and nutmeg in a large bowl. Mold yeast cake and sugar together and then add 3,4 cup lukewarm water. Let set in a warm place 15 minutes. Melt shortening. Warm milk to lukewarm. Pour the milk, butter, yeast mixture, eggsj thoroughly mixed, into the flour mixture and stir well. This should be a little softer than bread dough. Keep warm, letting rise over night. Cover well. In the morning shape and make in layer cake pans. The dough should be about 1 inch thick in the pans. Sprinkle over the top the butter, sugar, flour crumb mixture or sprinkle with cinnamon and sugar. Bake as bread allowing about 30 min­ utes. This cake is served with hot chocolate as a Christmas Day breakfast.

ZIJNGE MIT ROSINEN SAUCE (Tongue with Raisin Sauce) Following Recipes by Frau Marga Dickerman Meat Preparation 1 beef tongue 2 cloves of garlic 4 peppercorns 1 tsp. salt Sauce 6 small onions 2 cloves 1 lemon thinly sliced % cup raisins 1 quartered apple 1 tbsp. vinegar IV2 cups of Karo or 1 cup water V2 cups of sugar Simmer the meat and seasonings in water to cover until it is tender, for about 2 hours. Combine the ingredients for the sauce and cook slowly for about 1 hour, adding water if necessary. To this add the tongue, and some of the broth in which it has been cooked. Simmer x/2 hour. Remove the meat and slice on a platter. Strain the sauce, pouring a little over the meat and garnishing it with the sliced lemon and raisins. The remaining sauce will be served in a sauceboat. Potato dumpling or noodles may be served with this dish.

24 GERMAN

SAUERBRATEN (Beef with Sour Sauce) 3-4 lbs beef (chuck or round) 2 bay leaves 2 slices bacon 1-2 onions sliced flour 6 cloves 1 cup vinegar, cider or claret 6 peppercorns V2 cup sour cream Cut bacon in small strips, roll in salt and allspice and lard meat with it. Cover meat with water to which has been added a cup of vinegar, a few bay leaves and a sliced onion and leave meat in this solution for 3 to; 4 days, turning it daily. Take meat out of liquid, drain, roll in flour, and brown in fat in an iron stew pan. Pour on a little water and cover, let sim­ mer, gradually pouring a little, of the liquidvin which it has been soaked on to the meat. Cook for about 2-3 hours. When the meat is tender, take a tbsp. of flour, mix with half a cup of sour cream, stir into the liquid and let it boil. This dish may be served as a pot roast, omitting the vinegar soaking. Serve with egg noodles (“Spatzle”) or potato dumplings, with Rotkohl (red cabbage) as a side dish.

HASENPFEFFER (Rabbit) Prepare in the same way as Sauerbraten.

SPATZLE (Egg noodles) 3 cups flour 3-4 eggs 1 tsp. salt % cup water or milk Mix the flour and salt in a bowl. Make a well in the flour, drop in eggs one at a time, cutting them into the flour with a knife, finally add the water. Knead until well blended. Chill. Roll very thin, then cut in fine strips. Boil in salted water, drain, and serve with sauerbraten.

25 I

GERMAN

KARTOFFELKLOESSE (Potato Dumplings) A. 6 potatoes 1 tsp. salt 1 tsp. sugar 2 eggs % cup flour to mix B. % cup fat or more 1 cup cracker crumbs Va. small onon chopped fine 2 tsp. salt and pepper sugar % tsp. nutmeg Mash boiled potato. Combine with A. Knead in flour to make a dough. Melt fat (chicken fat preferably) and lightly brown cracker crumbs, with remainder of B. therein. Roll out potato dough thinly. Spread evenly with cracker1 crumb mix­ ture. Sprinkle with melted butter. Roll lightly. Beat to the thickness of an egg Cut in inch lengths. Cover ends with a thin mixture of potato dough and press with fingers1 so that the filling will not come out. Roll into small dumplings. Lay in pot and cover with boiling water. After rising to the top allow to boil 5 minutes, then remove with a skimmer and drain. Slightly brown in hot fat, sprinkle with browned cracker crumbs, and serve with meat dishes. ROTKOHL or SCHMOR KOHL (Red Cabbage) A. 1 firm red cabbage 2 apples B. Sauce 2 tbsp. fa t 1 onion. 2 tbsp. sugar 2-3 tbsp. vinegar % cup water C. V2 cup grape juice or grapes or % cup pineapple juice V2 tsp. cinnamon Quarter and core the cabbage, and slice very thin. Pour over the cabbage boiling water in which is dissolved 2 tbsp. of vinegar and 1 tsp. of salt. Let stand while making the sauce. Cook onion in fat, add sugar, vinegar and water and bring to the boil in a deep covered saucepan. Drain the cab­ bage well and place this in the sauce. Slice 2 peeled apples over the cabbage, cover and cook very slowly for about 1 hour. When nearly soft, pour over the cabbage V2 cup of grape juice or grapes, or % cup of pineapple juice into which V2 tsp. of cinnamon has been dissolved. Cook until soft. Serve with Sauerbraten. 26 GERMAN

BOHNEN UND APFEL (Beans and Apples) (To serve 4 people) A. 2 lbs. of string beans 1 cup of broth or water B. 1 lb. apples 1 oz. of bacon C. Syrup V2 cup water 2 tbsp. sugar 2 tbsp. vinegar salt and pepper Top and tail the beans, cut lengthwise and across. Boil nearly soft in salted water just to cover. Pour broth over the beans and continue the cooking. Try out the bacon cut in fine squares. Drain off and save the bacon. Peel the apples and cut in eighths. Cook in fat to which is added the syrup mix­ ture (C.). Continue cooking until the apples are quite soft. Pour this mixture over the beans. Sprinkle the bacon squares over the beans and serve.

LINSEN SOUPv UND SUSS (Lentils Sour and Sweet) % lb. lentils 1 tbsp. flour Corn syrup or Karo % lb. bacon or salt pork 1 chopped onion 2 tbsp. vinegar Soak the lentils oven night. Cook until soft. Cut the bacon or salt pork into small squares. Try out in a frying pan, re­ move and save the cooked pieces. Add the chopped onion to the fat and cook until soft. Blend with 1 tbsp. of flour and stir in 1 cup of boiling water, bring to the boil and add 2 tbsp. of Karo and 2 tbsp. vinegar. Pour this mixture over the lentils and sprinkle over the top the squares of bacon. ZIMMETSTANGEN (German Cinnamon Sticks) 4 egg whites 1 ounce cinnamon % pound sugar 14 ounces pounded almonds Beat the whites of eggs until stiff and stir with the sugar for 15 minutes, or until the sugar is practically dissolved. Then add the cinnamon and almonds: to form a paste. Place little strips of this paste (about 3 inches long and % inch thick) on a buttered cookie sheet and bake in a moderately hot oven (375-400° F.) 27 GERMAN

APFEL KUCHEN (Apple Cake) A. 2 cups sifted flour, plus % tsp. salt, plus 4 tsp. baking powder. B. 4 tbsp. shortening C. Milk, water, or cream, about 1 cup. Sift A into a bowl, add B, chop until mealy. Add C in a thin stream, cutting the while with a knife. Add liquid to make a soft dough. Spread in a shallow well greased pan, about % inch thick. Cover with sliced raw apple. Sprinkle with sugar and cinnamon. Bake 25-30 minutes at 350° F. Raisins may be sprinkled over the mixture when nearly cook­ ed. One egg may be added in the mixing to make the dough richer. In this case, omit 1 tsp. of baking powder, and use less milk. A sweetened yeast dough may be used when the cake is cooked. Cut in squares and serve with coffee.

PFLAUMEN KUCHEN or PFIRSICH KUCHEN Fresh Prunes (Blue Plums) (Peach Cake) Made the same way. Substitute fresh plums or peaches for apples. Extra sugar is needed for the plums.

KAFE KUCHEN (Coffee Cake) Use the same dough as for Apfel Kuchen. Place in a deep square or oblong cake pan. Brush with egg. Dot with butter. Sprinkle with cinnamon, sugar and chopped almonds. Bake at 350° F. for about 45 minutes.

TRAUBENTORTE (Grape Tart) A. for the crust 2 cups flour % cup butter ^cup sugar 1 egg y2 tsp. baking powder. pinch of salt B. for the filling 2 lbs. seedless grapes % lb. blanched, chopped almonds 1 egg

28 GERMAN

C. for the cusard mixture 4 eggs % cup sugar % cup thick sour cream Line a round cake tin or deep pie dish or individual tart dishes with the crust. Brush with egg, sprinkle well with chopped almonds. Fill centre with raw grapes. Cover with custard mixture. Bake 1 hour a t 350° F. This is a favorite dish at the Cafes.

WEINACHT GEBACK (Christmas Cakes) % lb butter 1 lb. flour 1 cup sugar 1 tsp. baking powder 5 egg yolks % tsp. salt Cream the butter, blend with sugar and egg yolk. Gradual­ ly add the flour, salt and baking powder. Let chill in the ice box. Divide the dough into three parts.

I. To the first section of dough add % lb. of ground walnuts. Mix well. Shape in long sticks, % inch by 4 inches. Brush with egg yolk. Bake in a medium oven (350° F.)} 10 minutes. II. To the second section of dough add *4 lb. of filberts, re­ serving about 1 tbsp. of the nuts to sprinkle over the top. Form little rings of the dough. Brush with egg yolk and re­ maining chopped nuts. Bake at 350° F. for 10 minutes. III. Roll out the remaining dough quite thin. Cut in fancy shapes. Brush with egg yolk. Sprinkle with chopped almonds and sugar. Bake 10 minutes at 350° F.

29 Greek

Mrs. Spiros KaramMas GRAPEFRUIT PRESERVE Scrape off the outer skin of a grapefruit with a cheese grater, leaving only the thick white inner pulp. With a sharp pointed vegetable knife score; the pulp cutting sections lengthwise - about one inch in width and four to five inches long. Remove these sections and roll tightly, holding in place with a tooth­ pick, or strong needle and thread. Cover with cold water in a saucepan and bring to a boil. Repeat this process three times, with fresh water each time, to remove the bitter taste. Let stand in cold water over night. Drain, and press out the water and measure. To each cup of fruit pulp add 1 cup of sugar, 2 cups of fruit and V2 cup of water. Boil about one hour, or until the syrup thickens. To be served in Near Eastern manner, the preserve is pass­ ed in a preserve dish, on a tray, each person taking/ onei roll of preserve, helping themselves from the array of small spoons on the tray and putting the used spoon in a receptacle at one end of the tray. A cold drink or ice water is then passed. Whole preserved fruits, as cherries, or strawberries are served in like fashion.

ORANGE PRESERVE Scrape the outer skin from a navel orange. Mark strips of pulp, and roll as grapefruit. Cover with cold water in a sauce­ pan and boil until skins are soft. To 1 cup of orange fruit and juice add 1 cup of sugar and 2 cups of water. Boil until it becomes a syrup. When thickened, add the cooked orange skins. Bring to a boil two or three times. Add the juice of V2 a lemon. Let stand until it cools. KOULOURAKIA (Coffee Rolls) (Makes 2 dozen rolls) 4 cups or 1 lb. bread flour 1 /2 cup butter, melted 3 tsps. baking powder 2 tbsp. olive oil V2 cup sugar 2 eggs y2 c. milk y2 tsp. vanilla or Sesamen or poppy seeds shake of mace 30 GREEK

Mix dry ingredients. Make a well in the mixture and cut in slowly the melted butter and oil. Blend the well beaten eggs, milk and vanilla, and add to the dough. Work all the in­ gredients well together. Knead lightly. Roll to thinness of biscuit dough. Cut in strips and twist or tie in knots as crullers. Brush with egg white, sprinkle with sesamen or poppy seeds. Bake at 350° F. for 20 minutes. Yeast dough may also be used. These rolls are particularly used over holidays as Christmas or Easter.

31 Hungarian

Frau Marga Dicker™an GULYAS (Beef Stew) 2 lbs. blade of beef 1 clove of garlic 4-6 onions V2 tsp. caraway seed (optional) 4 potatoes V2 tbsp. paprika 2 green peppers 1 tsp. salt 2 tomatoes 1 spk. pepper Wipe the meat with a damp cloth. Cut into 1% inch squares. Cook quartered onions in 2 tbsp. of fat (as beef drippings or lard) in a large iron pot. When fairly soft add* the pieces of meat to sear the surfaces. Stir to prevent sticking. Stir in 1 tbsp. of flour and add 2 cups of water or stock together with the seasonings. Simmer covered for 30 minutes, adding more liquid if necessary. Remove the garlic. Add the diced potato, green pepper* and sliced tomato or % cup of stewed tomato. Cook very slowly until the meat is tender, about 1 hour. Small dumplings may be served instead of potatoes.

PAPRIKA HUHN (Chicken with Paprika) 1-2 broilers About 1 cup sour cream 1-2 onions cracker crumbs 1-2 eggs flour fa t paprika Quarter the chicken. Dip in flour, egg, and then in cracker crumbs. Fry in fat of about 1 inch thickness in a frying pan until nearly done. Place in a baking dish, or pyrex, with chopped onion, about one to a chicken. Cover with sour cream, about 1 cup. Bake slowly for one hour, or until the cream is nearly absorbed. When almost cooked, sprinkle well with paprika.

32 Irish

Mary Rafiery BREAD

4 cups flour V2 cup sugar 4 tsp. baking powder IV2 cups milk (approx.) % tsp. salt 1 cup seedless raisins 1 tbsp. Caraway Seeds Sift flour, before measuring. Combine with other dry in­ gredients. Make a well in the centre of the mixture and gradually cut in the milk, until the dough is of the consist­ ency of Baking Powder Biscuit dough. Place in a greased bread pan, brush the top with milk, and bake at 350° F. for about 1 hour or until the bread shrinks from the pan. Bread dough may be used.

33 Italian Rosina Marietta PASTINA IN BRODO (Soup) IV2 lbs. soup meat and a 1 tbsp. salt good sized soup bone (beef) 1 carrot 1 onion 1 tomato Some celery leaves parsley Wash meat and bone. Put in a pan and cover well with water, (about 2 qts. water). Just before it comes to a boil, skim it carefully, add salt and vegetables, cutting the tomato into several pieces. Let boil very slowly until the meat is well cooked, about 2 hrs. Soup meat may be chilled, marinated with olive oil and vinegar and served cold with salad. Pastina % lb. pastina 1 tbsp. salt *4 cup grated cheese (Roman or Parmesan) Boil about 2 qts. water, add salt and pastina, stir well and let cook for about 15 minutes, stirring now and then. Drain. Strain broth and pour over the pastina. Add some cheese and serve. It is well to put more cheese on the table so that each person miay use more if desired. MINESTRONE Use above soup recipe to which is added diced carrots, celery and peas, or similar vegetables, cooked separately. Allow to boil in soup 5 minutes before serving. Serve 'with grated Parmesan or Roman Cheese. SCAROLA IN BRODO Cook outer leaves of curly endives which have been cut in small pieces in boiling water and serve in soup recipe as given above, instead of pastina. Serve with grated cheese, dressing over it, made up of the salt, olive oil and vinegar. Mix and serve. SPAGHETTI AND MEAT BALLS Meat Balls 1 lb. Hamburg or use % pork 2 tbsp. grated cheese 1 egg (Roman or Parmesan) 1 tsp. Salt Little Pepper 1 tbsp. Minced Parsley 34 ITALIAN

Spread the hamburg on a dish, sprinkle salt, pepper and cheese and parsley on it. Add the egg, after beating it a little, mix the meat well with other ingredients. Roll into balls of desired size. Heat 2 tbsp. of Olive Oil in a frying pan and fry the meat balls in it, turning them over when necessary so as to get them brown all around.

Tomato Sauce % cup olive oil % tsp. Salt % Onion Parsley and a green pepper 1 quart can Tomatoes if available Cut onion into small pieces. Let it fry in a sauce pan where the oil has been poured., Add other ingredients and let cook slowly for about three quarters of an hour, stirring now and then. Add the meat balls and let boil together for about 15 min.

Spaghetti 1 lb. Spaghetti 2 tbsp. Salt About 3 tbsp. grated cheese Boil about 1 gal. of water in a large pan. Put spaghetti in when water is boiling, add salt and stir well. Let cook for about 18 min., stirring now and then. Drain spaghetti, put on a large platter, pour sauce over it and sprinkle on as much grated cheese as desired, (about 3 tbsp.) Mix and serve with the meat balls.

POLENTA Sprinkle 1 cup of yellow corn meal into 1 qt. of salted boil­ ing water. Stir continuously until it boils and becomes thick. Place a< layer of the mixture on a heated platter, sprinkle with grated Roman or Parmesan Cheese. Cover with Tomato Sauce. Spoon on a second layer or cornmeal mush and repeat the Cheesei and Tomato Sauce. Serve as a main dish. Polenta is also served in chilled slices, and fried. To serve, the strips are dipped in individual portions of Tomato Sauce by each person.

85 ITALIAN

EGGS POACHED ITALIAN STYLE The raw eggs are dropped into the Tomato Sauce, heating in a sauce pan. When set, they are placed on rounds of toast, with the Tomato Sauce around them. This is a luncheon dish.

VEGETABLES ITALIAN STYLE Broccoli (A salad to serve cold) 3 lbs. Broccoli 3 tbsp. salt 4 tbsp. Olive Oil Juice of 1 lemon 1 kernel garlic Boil about 1 gal. of water. When the water comes to a boil, add salt and broccoli which have been prepared and washed. Cook until desired softness has been obtained, .(about 15 min.) Drain and put on a platter. When it is cool enough, put the olive oil and lemon juice on it. If garlic is used, cut it in pieces large enough to be easily seen and removed. Mix and serve cold.

Broccoli (To serve hot) Note: “Bitter” Broccoli or Broccoli de Rape (also called Mustard and purchased in Italian stores) is used when served hot. To serve hot. Put % cup olive oil in a frying pan. Brown in it one clove of garlic and remove same. Place in this the boil­ ed broccoli and thoroughly heat.

Spinach y2 pk. Spinach 1 kernel of Garlic % cup Olive Oil Fry garlic in olive oil. Remove garlic, add well washed spinach. Add 1 tsp. of salt. Cover spinach and steam, stirring with a fork occasionally. Note: This recipe may be prepared with three strips of bacon cut fine and one slice of diced onion instead of olive oil and garlic. Other greens - as dandelions, turnip tops may be prepared the same way.

36 ITALIAN

String Beans (as Salad) 2 lbs. String Beans 2 tbsp. Vinegar 3 tbsp. Olive Oil 2 tbsp. salt 1 Leaf of Mint Boil % gal. water. When the water comes to a boil, put in the string beans which have been prepared and washed. Add salt and let cook for about 20 min. Drain and let cool, add dressing made up of olive oil and vinegar and also some minced parsley if on hand. Mint may also be added if desir­ ed. Serve cold.

SALAD OF ENDIVES (or Escarole) 2 heads of Endives 2 tbsp. vinegar 4 tbsp. olive oil 1 tsp. salt Select tender leaves from heart of endives and cut into small pieces. The celery which is on hand can also be used in this salad, cut this into small pieces. Wash well and drain, both the endives and celery. Put in a bowl and sprinkle and

Dandelion Salad To raw tender dandelion leaves add the salad dressing of oil, salt and vinegar or lemon juice, using either 1 kernel of garlic or grated onion.

BAKED FISH and POTATOES 2 lbs. fish (filet or halibut) 2 lbs. potatoes % cup olive oil 2 tsp. salt Some - pepper - parsley - garlic (1 kernel) - thyme (2 tsp.) 1 cup of bread crumbs Cut potatoes in round slices about thick, sprinkle salt and pepper on them and mix. Wash and wipe fish, sprinkle salt on, mix crumbs of bread with other ingredients, mincing the parsley and cutting the garlic into very small pieces. Pour a little of the olive oil in a baking dish and let it spread over the dish. Arrange potatoes and fish on it, add the olive oil to the crumbs and spices, mix well and sprinkle over the fish and potatoes. Bake 450° for about % of an hour, letting the dish remain covered for the first 15 min. Serve immediat­ ely.

87 ITALIAN

STUFFED MUSHROOMS Cap and peel % lb. large button mushrooms. Fill with V2 or recipe of bread stuffing as used with the fish recipe. Place in a baking pan greased with olive oil and pour a little oil (about % tsp.) over each cap. Bake at 400° F. 20 min. STUFFED ARTICHOKE Hit the apex of the flower of the artichokes on a hard surface to open. In the open place the stuffing as used in the baked fish recipe, to which has been added 4 chopped ripe olives, and 4 anchovy cut fine. Place in a small amount of water in a pan and bake covered, basting occasionally, in a moderate oven 350° F. for 30 to 40 min. Or steam cover­ ed on the top of the stove for the same length of time. RAGOUT y2 lb. pork 1 pt. tomatoes x/4 cup olive oil 1 tsp. salt 1 onion parsley Brown pork in olive oil. Remove meat. Adds onion chopped fine and let it cook slowly and well. Return meat to pan and add tomatoes, salt and parsley. Some green pepper may be added, if on hand. Simmer for about % hour. V ariations A. Some of the sauce may be used over spaghetti. B. Strain the tomato liquid and add to broth with pastina, or if no broth, thin the liquid with water. Serve with pastina and grated cheese for soup. ANTIPASTO 2 large green peppers % lb. anchovies 3 large red peppers 4 tbsp. Olive Oil 1 tsp. salt vinegar Boil about % gal. water. When it comes to a boil put in the peppers and let them boil for 3 min. Drain and let cool. Open up peppers, remove seeds, wash and cut into strips about %" wide Then wash and clean anchovies, opening them up and remove spine. Put peppers and anchovies into a bowl. Add salt and mix. Cover with vinegar and let stand about one hour. Drain Put on a platter and pour olive oil over it. Garnish with ripe olives.

38 ITALIAN

ZABAIONE (Custard) 4 egg yolks 2 tbsp. Marsala (Italian 3 tbsp. sugar Cooking Wine) per egg 1 tsp. Brandy (Optional) Beat egg yolks stiff. Add sugar, then add Marsala gradual­ ly. Cook in a double boiler as one does soft custaid. S tir until thick. Serve warm. This is served uncooked as a drink similar to eggnog. Note: Egg white may be used as a meringue either on top as floating island, or folded into the custard. POLLO ALLA CACCIATORA (Chicken - Hunting Style) Pauline Nardello 1 roasting chicken 3 red or green peppers % cup olive oil or pimento 4 medium sized onions 1 small kernel of garlic 1 pint can of tomatoes 1 tsp. salt (preferably Italian brand) spk of' pepper Disjoint the chicken. Place in fryjng pan with V2 the olive oil. Cover and cook slowly until tender, about iy2 hours. Cut the onion into slices and put into another saucepan with the rest of the olive oil. Cook slowly while cutting the peppers into strips, removing all the seeds. Add peppers to the onions and continue cooking for ten minutes. Then pour over the chicken and cook for about ten minutes. A saucei is made of the tomato and garlic, the latter being cut into three pieces. The mixture is cooked slowly for about 30 minutes to make a sauce. Italian brand tomatoes are sweeter and riper than American brand and give a more characteristic flavor. Re­ move the garlic at the expiration of the cooking period, and pour the tomato sauce over the chicken. A salad of lettuce, romaine or escarole, cut fairly fine and marinated with oil and vinegar or lemon juice is served as a side dish with this course. FRITTURA (Fried Beans) M rs. Salvatore Marrocco 1 qt. of long tender string 1 cup flour beans. 1 egg Olive Oil for frying

39 ITALIAN

String and wash beans. Boil in salted water until tender. Drain, roll in flour, take up four or five in the fingers or with a fork and dip in beaten egg. Half fill a small frying pan with olive oil. When hot drop the clusters of well floured and egged string beans. Fry to a golden brown, place on brown paper. Serve hot., Cauliflower and celery treated in this way make a delicious dish.

STRUFFI (a Christmas Delicacy) Mrs. Marrocco 6 eggs 5 eights of a cup of sugar % tsp. salt Rind of one lemon 1 sixth cup oil 4 cups of flour 1 pint of honey Beat eggs, add all other ingredients except honey. This makes a stiff dough. Place on board, roll out to % inch thick­ ness. Cut into strips % inch wide. Roll on the board gently with the hands. When the strips are rolled to the thickness of a pencil, place strands close together cut into little pieces all the same size. Fry in deep hot oil. Be careful to get them all the same shade of golden brown. With a large strainer remove from the oil and place on brown paper. Put honey in a deep sauce pan on a slow fire and let it simmer slowly, drop into this honey the struffi and turn them gently until they are all covered with the honey and until the honey strings. Be sure to have a slow fire under the pan so as not to scorch the honey. Grease a large round plate, pour the struffi into it and with two spoons mould them around the plate like a stonewall. Leave the center of the plate empty. When cool the struffi may be moulded firmly and closly together with the hands. Fill the center of the plate with shelled assorted nuts or Christmas Candies. Serve as dessert at the Christmas eve dinner.

40 Indian

(St. Louis International Institute) INDIAN CURRY 1 small apple 2 tsp. curry powder 2 tbsp. finely chopped 3 clove or 1 spk. powdered onion clove 2 tbsp. butter 1 tsp. lemon juice Peel and cut the apple quite fine, combine with onion and cook in frying pan with melted butter. Allow to brown. Mash into a paste and add curry powder, clove and lemon juice. This paste may be deluted in 3 cups of liquid viz: thicken liquor, rice water for eggs, and water or gravy of cooked meat. The meat should- be cut in small pieces and cooked in the curry gravy for 10 to 15 minutes before serving. Serve with Dry Rice, the latter a ring around the platter, and the meat in the center. Chutni as a side relish.

CHUTNI 4 cups of diced apple, minus skin and core 1 cup of seeded raisins Juice of one lemon 2 cups of chopped rhubarb or other tart fruit 1 cup of sugar % tsp. of cinnamon % tsp. of nutmeg 1 large onion chopped fine 1 small clove of garlic chopped fine Mix thoroughly, cover with water and cook, stirring fre­ quently until the mass is the color and consistency of apple -butter. This should be served with the curry and rice as a relish.

41 Lithuanian

Pauline Mickericzme KUTLIETAI (Meat Croquettes) 1 lb. ground meat dash pepper (2/3 beef, 1/3 pork) 2 slices white bread which 2 eggs have been soaked in cold milk pinch salt or w ater 1 small potato grated

Mix all ingredients together. Shape into ovals; flattened. Roll in cracker crumbs. Let stand for several minutes before frying in hot fat in a frying pan. The meat cakes should be cooked slowly until done, turning over as necessary. Remove from frying pan and place in a baking dish or casserole. Cover and allow to stand in warm oven before^ serving. Serve with mushroom sauce.

VARSHKA PIRAGAS (Cheese Pie or Tart) Filling 1 cup Cottage cheese 2 cups milk 2 eggs 4 tbsp. sugar or % tsp. salt % cup honey Nutmeg Make custard mixture of eggs, milk and sugar or honey. Add cottage cheese and mix well. Pour into a pastry lined pie or tart plate. Sprinkle with nutmeg. Bake at 450° F. for 10 minutes, and then, lower to temperature of 320° F. and con­ tinue baking for 30 minutes or until the filling is quite firm.

42 LITHUANIAN

GRUZDAI (Fried Tea or Coffee Cakes) 4 eggs, separated % tsp. salt 2 tsp. baking powder 2 cups flour (about) Blend salt and baking powder with flour. Beat yolks of egg till thick, and fold in egg whites beaten till foamy but not dry. Add flour mixture, with enough more flour to make a stiff dough. Roll very thin as for cookie dough. Cut in rect­ angular shape about six inches long. Slit in the center and fold one end through the slit (so as to make the appearance of a knot). Fry in deep fat at about 400° F. Drain on brown paper and sprinkle well with powdered sugar. Note:- This recipe makes about a dozen cakes. Chilled in the refrigerator before rolling out facilitates the handling of the dough when thin. These cakes should be served freshly make. They are crisp at that time, but lose their crispness on standing.

43 Mexican

Gov’t Bureau, Home Economics MEXICAN RICE I. 1 cup salt pork or bacon 2 cups tomato diced 1 cup chili sauce 2 large onions, sliced 2 cups hot water 1 cup rice % tsp. chili powder 1 % tsp. salt Cook the salt pork or bacon in a large frying pan until crisp. Remove, from the fat; add the onion, brown it in the fat, and remove. Wash the rice and drain it thoroughly. Place it in the fat, stirring until it is a golden brown; then add the salt, tomato, chili sauce, and water. Cover and cook until the rice, has absorbed all the liquid and is tender, adding a little more water if necessary. Season with the chili powder, add the salt pork or bacon, and serve hot.

MEXICAN RICE II. V2 cup chopped onion 1 cup rice 1 green pepper, chopped 1 quart tomatoes (or No. 2 can 3 tbsp. fat (or 1/3 pound and 2 cups stock or water) salt pork diced and fried iy2 tsp. salt until crisp) Pepper Brown onion and pepper in the fat, and remove. Wash the rice, and drain well. Fry until light brown, in the pan used for the onion and pepper, stirring with a fork to keep the and seasoning. Cover and cook until the rice is tender. Add kernols separated. Add onion and pepper mixture, tomatoes, a little boiling water if thej tomato juice is absorbed before the rice is done. This is similar to Italian Risotto.

FRIJOLES (Mexican Beans) 2 cups dried red beans % chopped onion 2 quarts water 2 cups tomatoes or 1 cup l-y2 tsp. salt tomato and % pound bacon, ham, or 1 cup tomato sauce Salt Pork Pepper to taste Soak beans overnight. Drain and add fresh water and one and a half teaspoons salt. Let simmer for two hours. Drain In the meantime brown the bacon, ham, or salt pork in a frying pan. Remove from the pan and add chopped onion. 44 MEXICAN

Combine beans, tomatoes, bacon, and onion, and seasoning. Pour into a baking dish and cook one and a half hours in a moderate oven (350° F.) Save the water in which the beans were cooked for soup.

COLACHE (Mexican) 1 pound shredded string 1 cup water beans 1 tsp. salt 1 to 2 tbsp. chopped onion Pepper 2 tbsp. fat or oil 1 cup tomato pulp or sauce Cook beans and onions in fat or oil for five minutes. Then add other ingredients and cook until tender. Season. A green pepper, cooked summer squash, or corn may be added.

TAMALE PIE I-V2 cups corn meal 1 pound chopped meat 5 cups water 3 tbsp. fat or oil I-V2 tsp. salt 2 cups tomatoes 1 green pepper or chili Pepper, cayenne, chili powder pepper to taste. Make a mush of the corn meal, water, and salt. Cook 45 minutes over water. Brown the onion, pepper, and meat in fat or oil. Add tomatoes and seasoning. Place a layer of the mush in a greased baking dish, add the meat mixture and cover with the rest of the mush. Bake in a moderately hot oven (375° F.) for about 30 minutes or until the mush is lightly browned.

45 Norwegian

Mrs. Ivar Soley NORWEGIAN STUFFED CABBAGE 2% lb. round steak 1 pt. milk % lb. marrow or suet 1 pt. cream 1 tbsp. salt 1 tsp. cornstarch 1 tsp. ground mace or 1 tsp. nutmeg % tsp. ginger - mace % tsp. cardamon 1 medium size firm cabbage Grind meat very fine, have milk and cream scalded then cooled and mix with them the cornstarch. Mix together all ingredients. Take a firm, medium sized head of cabbage. Cut off thick slice at stem end. Hollow out head, leaving a shell 2%" thick. Fill with the forcemeat and cover with the cab­ bage removed from top. Tie in cheesecloth. Boil in slightly salted water until tender. Serve with white sauce. Note: Cardamon is a small seed ground fine in use - a seasoning often employed in Christmas foods. Potatoes may be boiled right along with the cabbage head.

FATTIGMANDS BAKKELSER (Poor-man's pastries) (The ingredients called for are anything but inexpensive. “Poor-man” must be irony.) 3 eggs 2% tbsp. melted butter 4 tbsp. heavy cream 2 tbsp. spiced fruit juice 3% tbsp. powdered sugar 3% to 4 cups pastry flour Beat 3 eggs until very light; continuing the beating, add heavy cream, powdered sugar, melted butter and 2 tbsp. of spiced fruit juice and sifted pastry flour. Gradually stir in pastry flour enough to knead - from 3^ to 4 cups will be needed. Turn on to a board and knead well. Roll very thin and cut in diamond-shaped pieces. Let stand a few minutes, then fry in deep fat at 370 degrees until a delicate brown. Drain and sprinkle with powdered sugar. (They can be roll­ ed while still warm like curling a piece of bacon, only curling just once). The sides of the diamond being about 2 inches.

46 NORWEGIAN

FERSK SUPPE MED KJOTT BOLLER (Clear meat soup with meat balls) Rib of roast, if meat is to be used as second course Chuck or shank if just soup is wanted, or short steak. 1 Onion celery tops salt and pepper % lb ground meat for m eat balls Cover meat with cold water, depending on size of kettle and amount of soup desired, allowing about 1 pt. water to 1 lb. meat, adding diced onion and celery, salt and pepper to taste. Bring to a boil. Skim. Simmer 2 or 3 hours. Add very tiny round meat balls (made of ground meat and seasoning adding small amount of flour stirred in­ to a little milk, (and an egg if desired) the last hour of cook­ ing. Skim, removing celery pieces, and serve clear, with the meat balls in the soup. FERSK SUPPE MED GRONNSAKER (Meat soup with vegetables) Ingredients and procedure are the same as above, except that carrots, celery and cabbage, cut up, are added in time to cook and the meat balls are omitted. If rib of roast is used, meat may be served with plain boiled potatoes, any vegetable and a SOT OG SUR SAUS (Sweet and Sour Sauce) Melt 1 tbsp. butter, add 1 tbsp. flour. Add hot soup suffi­ cient to make sauce wanted, about 1 cup, add very finely chopped onion. Boil about 10 or 15 minutes. Add 2 tbsp. sugar and 2 tbsp. vinegar after taking off fire or to taste. Use on meat or fish. SOT SUPPE (Sweet Soup) Have water boiling, about 1 qt. for 2 people. Add 2 tbsp. tapioca, a handful of raisins and 6 prunes, and a stick of cinnamon bark. Boil until tapioca is clear. Take off stove. Add 1 tsp. sugar and! 1 tsp. salt, 2 tbsp. fruit juice (as blue­ berry juice or grapefruit), and 1 tsp. lemon juice (as blue- Comment: This soup is very often served with a sort of hash called:

47 NORWEGIAN

“Lapskaus” Left-over meat, potatoes, onion, pepper and salt, gravy. Dice potatoes, Boil with enough water to cover, add, diced meat (if any fresh meat is used, this must be put in and cooked considerably before the left-over meat is added) chopped onion and seasonings. Adding a slice of bacon, diced is tasty, and adding left-over gravy is also good*

RED SAUCE FOR PUDDINGS 1 pt. of water and 1 tsp. cornstarch. Bring to a boil, boil 1 second. Take from fire and add a small amount of red fruit juice, raspberry is best. Serve cold.

48 Portuguese

Emilia Silva RECHEIO (Stuffing for fish) Grind the following: I 1/8 lb. meat (pork of any kind or left over meat can be used) y2 loaf white bread 2 onions 3 or 4 sprigs of parsley 1 kernel of garlic (this may be omtted) II 2 hard boiled eggs 1/8 tsp. sage 1/8 tsp. cumming seeds (powdered ) Salt, pepper 2 tbsp. butter 1 beaten egg Cut hard boiled eggs into cubes. Add to seasonings II and combine with ground mixture I. Melt butter and fry mixture for 1 minute in it. Add beaten egg. The meat may be omitted, adding more bread instead. Fill the inside of a 2 lb. fish with this stuffing and bake in moderate oven.

MOLHO AVINAGRADO (Vinegar Sauce for Fish) 1 small onion 1 sprig of parsley 1 small kernel garlic (grind or cut up into very small pieces) V2 cup vinegar %cup water salt and pepper Add above and boil for V2 hour then strain and pour over fish.

FEIJAO VERMELHO COM MOLHO (Kidney Bean Stew) V2 cup dried kidney beans 3 medium onions 3 medium tomatoes or 4 tbsp. oil or melted fat 1 cup canned tomatoes salt % tsp. cumming seeds pepper (ground) Wash and soak beans overnight. Then cook slowly in water with 1 tbsp. oil, until the beans are soft. Brown sliced onions slowly in oil or fat; add tomatoes and seasoning, then add all ingredients to beans. Let simmer for about 5 minutes.

49 PORTUGUESE

N. B. *4 lb. Linguisa (Portuguese sausage) may be diced and added to the mixture; also 1 cup of diced winter squash or shredded cabbage.

BACALHAU GUIZADO (Baked Codfish) 6 medium size onions 1 lb. dry cod fish (salt) 5 medium sized tomatoes 4 tbsp. oil or fat 1 kernel of garlic (this may be omitted) parsley salt pepper Cut cod fish into small pieces (about 3 inches each) and soak in cold water overnight. Drain while you prepare the following: Fry sliced onions in oil, then add tomatoes also sliced and let simmer until onion is light brown, stir while this simmers. When done put a layer of the sauce in a casse­ role, place fish on this then another layer of the sauce on the fish, then sprinkle with chopped parsley and sliced garlic, and* bake for 1 hour.

BAKED FISH Bake fish whole, remove from oven, place slices of tomatoes and slices of onions on the fish then return to oven until onions and tomatoes are cooked.

UNCOOKED VINEGAR SAUCE

2 or 3 kernels garlic V 2 cup vinegar cumming seed (V2 tsp.) % cup water % tsp. black pepper tsp. safron little parsley V 2 tsp. salt 2 tsp. of ketsup may be added for variation Dip hot fried fish in this or pour a little over each slice of fish. CALDO DE PEIXO (Fish Soup) 1 onion 1 cup tomatoes % tsp. safron V 2 tsp. cumming seeds salt 1 tbsp. vinegar 1 lb. Haddock or Cod pepper V 2 cup rice

50 PORTUGUESE

Dice onion and cook in 2 tbsp. of fat (as olive oil. Add tomatoes and seasonings. Let simmer for a few minutes, then add fish cut in 2 in. pieces and simmer about 5 minutes. Add fish and sauce. When fish is well cooked strain the liquid and add to liquid about % cup of raw rice which has been washed. Cook until the rice is done. Serve.

GUIZADO DE ERVILHAS (Brazilian) (Scalloped Peas and Rice) Maria Vieira 2 cups of peas 2 cups rice % tsp. salt 1 large onion (chopped) 3 eggs pinch nutmeg and pepper V2 lb. chourico (spiced 1 tbsp. butter sausage) Put rice in double boiler covering with water to half fill container; add salt. Let cook until well done and dry. In fry­ ing pan place butter, onion, nutmeg and pepper and chourico cut in thin slices. When mixture is brown add cooked rice and peas. Mix, let} cook and addi 3 eggs well beaten. Place all in deep dish or pan. Cook in moderate oven 20 minutes.

AROZ GUIZADO (Rice in Stew) 1 cup rice 1 qt. clams or quohaugs 2 medium onions 2 tbsp. olive oil Dice onion and fry gently in olive oil. Add clams cut in half andi combine with boiled rice. This may be served with or without Tomato Sauce, - 1 onion fried in olive oil and 1 cup tomato.

MOLHO PARA FEIJAD (Sauce for String Beans) 1 large onion 1 cup tomato V2 cup olive oil 1 tsp. salt Put diced onion in cold olive oil in frying pan and heat gradually until onion is soft. Add tomato and seasoning and boil 5 minutes. Use as a sauce over string beans or peas. This sauce may also be used over fish.

51 PORTUGUESE

FILHOS (Shrove Tuesday Cakes - Similar to Doughnuts or Crullers) 1 qt. flour 2 tbsp. sugar % yeast cake % tsp. salt y 2 tbsp. lard (melted) *4 tsp. cinnamon 3 eggs (beaten) Enough luke warm water to make mixture like bread dough. Soften yeast in % cup of lukewarm water. Mix dry in­ gredients in a bowl. Make a well of the mixture. Stir in melt­ ed lard, yeast and beaten eggs. Add water to make dough. Knead and let rise 4 hours. Shape as doughnuts or in ball shape and fry in deep fat. MACA SOVADA (Sweet Bread) 5 lbs. flour 1 tsp. cinnamon 2 lbs. sugar 1 yeast cake % lb. butter 1 pint milk 2 tbsp. lard 8 or 10 eggs pinch salt Melt butter and lard together. Pour 1 cup sugar in above. Beat eggs with\ egg beater. Sift flour, add balance of sugar, salt and cinnamon. Then add beaten eggs, milk that has been warmed. Add milk to lard and better. Then add to above mix­ ture. Dissolve yeast in luke warm water - add to above - knead. Let rise and knead again. Shape in round form and let rise to double its bulk. Bake 1 hour in slow oven 350° F. N. B. For festal occasions, as Christmas and Easter, a cross is cut in the top of the dough, and for Easter, a, raw egg in the shell is placed in the center and baked with the bread. SUSPIROS - “SIGHS” (M eringues) Maria Bairos 3 egg whites % tsp. lemon juice 2 cups sugar grated rind of % orange (powdered or granulated) (small) Beat egg whites until stiff, add gradually the sugar. When half the sugar is combined add the lemon, juice a few drops at a time. Complete adding the sugar and fold in the grated orange. Drop in spoonfuls on wax paper and bake at 250° F. for 20-30 minutes or until firm.

52 Roumanian

Mrs. E. R. Rusden A. CHIVECI CU CARNE (Veal with Beans) 2V2 or 3 lbs. veal cutlet 1 kernel of garlic 1 lb. of fresh tomatoes or Butter or beef drippings 1 pt. can of tomatoes 1 cup cold water 1 cup of tomato soup Salt and pepper In a warm casserole put 2 tbsp. of butter and let melt. Salt and pepper the veal and place in dish. Cover with one lb. of tomatoes or 1 pt. can. Add the garlic cut in, half. Combine 1 cup of tomato soup and one cup of water and pour over the dish. Bake at 357° F. about one hour. Add following: B. String Beans 1 lb. string beans 1 cup tomato liquid (soup) 1 medium onion 1 cup water 2 tbsp. flour 2 tbsp. butter 1 tsp. salt Spk. pepper Slice the beans diagonally in thin slices, boil 10 minutes and drain. Fry the beans with sliced onion in butter for about 10 minutes. Put onions and beans at one side of frying pan, and blend 2 tbsp. of flour with the fat in the cleared space. Stir the flour until quite brown, and add the remaind­ er of the pt. can of tomato soup and water; continuing to stir until the mixture boils. Combine with the vegetable, blending well, and distribute over the casserole dish. Bake an addition­ al 20 minutes before serving.

53 Russian

Mrs. Natalie Bogoslovsky Pilling VATRUSHKY (Cheese Rolls) Dough V2 cupful scalded milk % cupful cold water V2 tsp. salt 1/3 yeast cake 2 tsp. sugar 1 cupful bread flour Soften yeast in cold water; add to lukewarm milk with sugar, salt, and flour. Beat with egg beater until smooth. Set in warm place to rise until light and fluffy, about 3 hours, or overnight, in a cool place. Makes 1 cup of sponge. Double these amounts for serving 8. Filling % lb. cottage cheese *4 tbsp. sugar Little Salt 1 tbsp. sour cream 1 egg Prepare the dough. Roll it very thin, then cut in round pieces with the large biscuit cutter. Put in the middle of each one a tablespoonful of cottage cheese filling. Pinch around the edge, as you would a tart, and put on a baking sheet, which is greased with butter. Brush each one with egg. Bake in hot oven for 10 minutes or until brown. Served with Borsch.

PIROJKY (Filled Rolls) Meat Filling 2 tbsp. meat stock 1 lb. meat taken out of soup 1 small onion (chop it fine) (chop it fine) 2 eggs V 2 tsp. salt Fry the onion in butter. Put it into the meat. Put in the salt and fry again. Cool, add two hard boiled eggs, chopped fine and the meat stock. Cabbage Filling 1 medium sized cabbage 1 tsp. salt 2 tbsp. butter 1 or 2 hard boiled eggs Chop fine the cabbage, cook it in salted water until soft. Put into buttered frying pan, add butter and cook on slow fire until soft. Add 1 or 2 hard boiled eggs, chopped fine. 54 RUSSIAN

Make the dough the same as for Vatrushky, cut in circles, use a tablespoon of filling for each piece. Put the filling in and fold over and pinch ends, so that they are oblong shaped. Fry in deep fat as you would doughnuts. They may also be baked or fried in butter. Vatrushky and Pirojky have the same dough. Roll as thin as possible, cut with large round cookie cutter, put cheese, meat, prune, or cabbage filling in center; close and pinch to­ gether. Let rise again for 20-25) min. Set in hot oven (400®) and bake 15 min. Those filled with prune, cheese, and meat are usually baked. Those with cabbage and meat are usually fried. Baking powder dough or pastry dough rolled very thin may be used instead of yeast dough.

BORSCH (Beet Soup)

STOCK 4 lbs. Soup Bone 2 qts. of cold water Bring to simmering point, and cook at that temperature for one hour. Strain - Let fat rise and skim.

BORSCH 2 cups minced raw beets 2 tablespoons fat % cup chopped onion 2 quarts meat stock 1/3 cup chopped cabbage Pepper 1 potato, chopped Salt or sour Salt (small) (as desired) Sour cream (or 1 tablespoon 1 carrot, chopped vinegar or lemon juice) 141b. link, sausage, sliced jry thin - (optional) Add the minced beet to the stock. Brown the vegetables together in the fat. Add them to the stock and simmer until the vegetables are tender. If sour cream is used, add a tablespoonful to each serving. Other­ wise, add 1 tablespoon of vinegar or lemon juice to the stock before serving.

55 RUSSIAN

GOLOUBTZY (Meat in Cabbage Roll) 2 lbs. chopped Beef 1 med. sized onion V2 lb. chopped pork - 2 cups cooked rice bacon or suet 1 tsp. pepper 2 tsp. salt 1 can tomato soup 1 head cabbage (parboiled) (2 eggs hard boiled - optional) Combine meats, cooked rice, eggs, and seasonings. Cut core from head of parboiled cabbage while it is set in cold water. Loosen cabbage leaves. Place meat mixture in each leaf and roll tightly so that the meat will not be released in cooking. If necessary, tie each filled cabbage leaf with a piece of white thread or string. Rub a piece of garlic inside a kettle. Add the tomato soup and bring to boil. Carefully arrange the fill­ ed cabbage leaves in this sauce and allow to cook for 2 hours over a slow flame. Add sour cream, bring to boil and serve. V ariation Roll each goloubtzy in flour, place closer together in a skillet, and pour over them % lb. melted butter. Cook in oven or on top of the stove until brown, turning as necessary. Re­ move from skillet, in pan with remaining butter add 1 cup of tomato and 1 cup sour cream. Pour this over the rolled mixture and bake 15 minutes.

BLINCHIKY (Griddle Cakes)

V2 tsp. salt V2 pt. of sour cream y2 tsp. sugar y2 tbsp. w ater 3 cups milk - 2 eggs 2 cups flour Mix thoroughly the salt, sugar, water and yolks of eggs. Add 3 cups of milk. Stir the mixture well. Then slowly pour in the two cups of flour and beat until smooth. Fold in stiffly beaten whites of eggs. Grease the frying pan with melted butter each time before pouring in the dough. Make griddle cakes as thin as possible. When cooked put a teaspoon of the following filling into the center of each cake and roll tightly. Place in Pyrex dish. Pour the sour cream over them and y2 tablespoon butter. Bake 45 mins, or so until brown, in a medium oven.

56 RUSSIAN

FILLING 1 lb. cottage cheese 1 egg 3 tbsp. of thick sour cream 6 tbsp. of sugar Combine the sugar, egg and cheese and mix well. When it begins to be quite smooth, add sour cream.

SOUR CREAM RECIPE Sour Cream (Similar to English clotted Cream) Set fresh heavy cream on the back of the stove and allow to stand several hours until it is set. Blinchiky may be folded in quarters after cooking, instead of rolled. Prepared thus they are served with jam.

BLINCHIKY SERVED WITH SOUP Pile the flat pan cakes on top of each other. Between each layer place meat filling of the Pirojky Recipe. Bake until brown. Slice and serve with soup.

JAM RECIPE 1 cup berries 2 cups sugar Put sugar in a shallow saucepan - moistened with water. Bring to boil. Boil until clear. Put in the whole berries. Cook 30-35 min. or until one drop of mixture holds shape on a cold plate. Served with afternoon tea.

SYRNIKY (Dessert) 3 tbsp. sour cream 1 lb. cottage cheese 4 eggs 1 tsp sugar *4 tsp. salt 1% tbsp. flour % cup chopped almonds Put cheese through a sieve. Add all ingredients listed. Shape into balls. Flatten with a rolling pin on the board sprinkled with flour. Brown them in a buttered pan. When ready, serve with sour cream.

57 RUSSIAN

BEEF a la STROGANOFF Braised Beef (Stroganoff - a famous Russian General)

1 V2 lb. of blade or round steak 2 tbsp. drippings or other fat Wipe the meat with a damp cloth. Cut in inch pieces across the grain. Place the fat in a frying pan, and let melt. Add the meat and sear the surfaces turning continuously. Lower the heat to simmering point and cook covered for 25 minutes, stirring occasionally to keep the meat from sticking and add­ ing a little fat if necessary - just enough to keep the fat from going dry.

GRAVY FOR BEEF 1 tbsp. of fat 1 tsp. salt 1 tbsp. flour % tsp. paprika 1 cup sour cream Melt fat in a second frying pan. Blend with flour and seasoning and add sour cream stirring continuously until it comes to a boil. Pour the mixture of the beef still in the fry­ ing pan, and stir well to sour cream gravy blend with the meat as sauce. If the cream is too thick, add a little sweet milk. Serve on a platter with curled gratings of horseradish root in decorative small mounds around the border. Place on each horseradish grouping, a small bit of sour cream. Julienne or French Fried Potatoes are served with the course; also a side dish of mushrooms that have been cooked down slowly in butter and their own juice.

58 Scotch

PIKELETS (Small griddle cakes served at Tea). Enid Cauty> New Zealand 1 egg % to 1 cup of milk 1 tbsp. sugar % tsp. salt ltsp. Cream of Tartar % tsp. soda 1% cups sifted flour or enough to make a pour batter a little thicker than griddle cake batter. Sift flour, salt and cream of tartar, add sugar. Make a well in the center, add egg yolk beaten with milk and soda. Fold in white of egg beaten well. To grease griddle, grease first with paper and then wipe off. Drop mixture in small spoonfuls on hot griddle. Turn quickly to prevent burning. Cooled and buttered they are an afternoon tea dish. Pikelets made slight­ ly larger, are buttered and spread with sugar, or filled with jam and rolled tightly, to serve at tea. (Makes 3 dozen 2% inch diam.)

SCOTCH SHORTBREAD Mrs. Agnes S. Hutcheon 1V2 cups pastry flour % lb. butter Ve cup rice flour 2/3 cup of sugar 1 tsp.baking powder Cream butter and sugar well together on board. Add dry ingredients well mixed, a little at a time, kneading well as one works. Divide the dough into the size of cakes wanted. On a piece of wax paper on a baking sheet knead each piece of dough into shape, flatten with hand and make about V2 inch thick. Never move the cakes about, but let them remain where they are flattened out. Mould or pinch around edge with finger or thumb or cut with fancy cutter. Prick center with fork. Have oven about 350° F. when the cakes are first put in leave oven door off catch for 10 minutes until cakes rise a little, then close door gently. Bake 40 minutes. Let cakes become firm before taking off paper. The dough may also be pressed into a square tin, baked until firm and cut into squares.

59 SCOTCH

GIRDLE SCONES 1 lb. or 4 cups bread flour 1 tsp. sugar % lb. butter 1 tsp. cream of tartar 1 tsp. baking soda pinch of salt sour milk or buttermilk Sift and mix dry ingredients, rub or cut in butter. Add suf­ ficient sour milk or buttermilk to make into a soft dough, which can be easily handled. Put large spoonfuls onto baking board, pat into shape with hand until about % inch thick. Cut into quarters. Bake on hot griddle until browned evenly on both sides. Do not grease griddle. These scones are at their best if wrapped in towel or napkin as soon as taken from fire. OATCAKES Mrs. R. B. Buchannon 2 cups bread flour 1 tsp. sugar 3 cups Scotch oatmeal % cup Crisco V2 tsp. salt % cup warm water 1 tsp. Baking Powder Sieve flour, salt, baking powder and sugar. Add to oatmeal. Rub or cut in Crisco. Mix with warm water. Chill and roll very thin. Bake in a moderate oven, 350° F. about 20 minutes. SCOTCH BROTH A New Zealand Chef 3 lbs. mutton from fore- % onion quarter % cup of flour 2 quarts cold water Carrot - Turnip % each, cut % tbsp. salt in small cubes % tsp. pepper 2 tbsp. pearl barley 2 slices turnip Wipe meat, remove skin and fat. and cut meat in small pieces. Add water, heat gradually to boil:'ng-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. 5Barley may be om itted; in th at case sprinkle with finely chopped parsley and serve with croutons.

60 Spanish

OLLA PODRIDA

Mrs. M. L. Church, Berkeley Stew 1 Belgian hare or an equal amount of veal (about 1 lb.) until tender; chop meat and add 1 quart of tomatoes, either fresh or canned; 1 C of olives, a dash of cayenne pepper, tsp. of salt and cook all together slowly. In the meantime cook in a double boiler 1 C of rice, slightly salted, and when done add it to the other ingredients. Taste and add more season­ ing if desired. Place in a casserole or other baking dish and bake in a slow oven for an hour and a half. Serve hot.

ARROZ VALENCIANA (St. Louis International Institute) 1 chicken (1% pounds) or 1 pound shrimps IV2 pound pork or beef 1 cup rice 3 small tomatoes 1 onion Fry meat, chicken and fish together in oil or butter until well seared. Remove meat and place rice (uncooked) and add diced onion and tomato, in the same fat and cook for ten minutes until rice is brown. Then add fish and meat and cover with boiling water. When it is done there will be no water left and the rice will be a golden brown.

61 Swedish

KRONAM KAKOR (Crown Cake) Christina Stael von Holstein 1/3 cup fresh butter 3 eggs (separated) 1 cup sugar 2 cups cooked riced potatoes 1 cup almonds (ground) (measured lightly) Butter a round cake tin and sprinkle well with toasted bread or ground almonds. Cream the butter, add the sugar gradually, the egg yolks and the potatoes gradually. Mix and beat thoroughly. Add the almonds and fold in the well beaten egg whites. Pour into the cake tin and bake in a slow oven (300° F. - 350° F.) about 45 minutes. Let the cake stand 10-15 minutes in' the pan after removal from the oven. Serve with whipped cream in the centre of cake. This cake is better made with an electric mixer and should be served the same day as made. It does not rise in the oven, therefore the mixture should be of good thickness when it is put into the tin.

BOILED MACKEREL Fru Soli Svenson A. B. 3 lbs. Mackerel 5 peppercorn 1 tbsp. salt 4 to 6 dill tops V2 tbsp. vinegar 1 Bay leaf 1 tbsp. vinegar Clean and wash the fish in cold water. Rub well with salt and vinegar (A). Cut in I-V2 inch, pieces, places close to­ gether in a flat bottomed pan so as to keep their shape. Add the spices (B). Barely cover with warm, salted water. Sim­ mer until done. Cool in the pan, and serve cold, or warm with some cold fish sauce.

PYZSARKAKOR (Spice Cookies)

I-V2 c syrup (Karo) 1 egg 2 c. dark brown sugar % tbsp. clove 2 c. butter V2 tbsp. grated dried orange V2 c. thick cream peel V2 tbsp. soda I-V2 c. sifted flour

6 2 SWEDISH

Heat the syrup. Add the sugar and let it melt but not boil. Pour into a mixing bowl, add the butter and let it melt in the warm mixture. Combine with the well beaten egg and spices. Whip the cream and fold in the soda. Add to the first mix­ ture alternately with the flour. Knead in the last part of the flour, and let the dough stand over night in a cool place. It will keep, covered, for months. Roll out the dough very thin and cut with fancy cooky cutters as hearts, stars, etc. Bake for about 10 minutes at 350° F.

STUFRAD HUMMER (Creamed Lobster) Fru Ina Carlson 1-2 Lobster 1 C Lobster liquor 3 tbsp. butter 1 C milk 2 tbsp. flour % tsp. of nutmeg or mace salt and pepper 1 C Madeira Wine Boil lobster (in sea water if available. Remove meat, and cut in inch pieces. Crack shell very fine and mix with butter and cover with boiling water, cooking slowly in a sauce pan. Skim off the fat which rises, and mix with flour to form a paste. Add milk and liquid from the shells in equal propor­ tions, bring to a boil and add seasonings. Reheat the lobster in the sauce, and serve on toast or in patty shells.

LAX PUDDING (Salmon Mould) 1 lb. or 1 can of salmon 3 tbsp. melted butter 3 eggs y2 tsp. salt 1 c. Bread Crumbs Speck Cayenne Grated rind of y2 lemon Shred the salmon with a fork. Pour over the salmon the mixture of melted butter, break crumbs and seasoning. Mix well. Add the well beaten eggs. Place in a buttered mould. Cover the mould and boil or steam one hour. Remove onto a hot platter and serve with sauce.

63 SWEDISH

Sauce 1 c. milk y2 c. salmon liquid 1 tbsp. cornstarch or flour % tsp. salt and speck of 1 tbsp. butter pepper Juice of % lemon 1 beaten egg. Melt the butter and combine with thickening. Add milk and salmon liquid (from can, or water in which it has been cook­ ed) with salt and pepper. Boil, stirring well until thick. Just before serving, add the blended beaten egg and lemon, juice. SPRITS (Fancy Cookies) 1 c. b utter 2% c. flour •°>4 c. sugar y2 tsp. baking powder 1 egg 1/8 tsp. salt. 1 tsp. almond extract Cream the butter, adding the sugar gradually and the egg unbeaten.. Combine with sifted ingredients and almond ex­ tract. Force through a pastry tube, or cooky press onto but­ tered baking sheets. Bake at 400° F. for 10 minutes. SVENSKA ARTOR (Peas, Swedish Style) Compiled by Edith M. Barber used by courtesy of Good Housekeeping Institute 2 lbs. fresh green peas % tsp. salt % c. boiling water % tsp. granulated sugar % c. melted butter or margarine Wash the pea pods well. Cook in a covered saucepan with the boiling water, salt, and sugar for* about 10 min. or until the peas are tender. To test, remove a pod from the boiling water and test the tenderness of the peas. Peas cooked in the pod cook more quickly than shelled peas; overcook ng will cause pods to open. Divide the melted butter among 6 tall cordial glasses or any small slender glasses, which have first been heated or rinsed in hot water so that the butter will remain in melted form. Pass the unshelled peas in a large bowl. The pods are taken in the fingers, dipped in melted butter, the peas drawn out into the mouth, and the pods discarded. Serves 6. To serve 2 or 3, make half this recipe. Note: A very young pea is essential for this dish.

64 SWEDISH

LINSER SOPPA (Lentil Soup) 1 c. lentils 1 tsp. dry or prepared mustard 1 quart water 1 tsp. granulated sugar 1 3” cube salt pork 2 tbsp. butter or margarine 3 frankfurters 1 peeled medium onion, sliced 1 tsp. salt 3 tbsp. vinegar 2 tbsp. flour Salt, pepper Clean lentils and soak in the water several hours’ or over­ night. Cover and cook in the same water with the salt pork cut into slices, the onion, and salt until very soft - about IV2 hours. Add more water if necessary. Rub through a coarse strainer, measure the pulp, then add an equal amount of water and bring to a boil. Mix flour, mustard, and sugar with the butter, which has been softened, add to soup, and stir until the mixture is smooth. Add frankfurters cut into thin slices, and vinegar, and allow to simmer five minutes. Season to taste with salt and pepper. Serves 6. To serve 2 or 3, make half this recipe.

KOTTBULLAR (Swedish Meat Balls)

2 c. soft bread crumbs IV2 tsp. salt % tsp. nutmeg % c. bottled milk or 6 tbsp. % tsp. paprika evaporated milk and 6 tbsp. 1 egg, slightly beaten water 1 lb. ground beef or pork or evaporated milk and beef mixed % c. minced onion 2 tbsp. flour 4 tbsp. butter or margarine % cup top milk or cream Soak the bread crumbs in the milk for 10 min. Saute' the onion in 2 tbsp. of the butter until a delicate brown, then add with the meat, salt, nutmeg, paprika, and egg to the crumb mixture. Put this mixture through a food chopper. Form into balls about IV2 ” in diameter and saute in a skillet in the remaining 2 tbsp. of butter until light brown on all sides. Sprinkle the flour over all, coat each meat ball well, then cover the skillet and cook 5 min. Add the top milk, cover, and cook 5 min. longer. Add salt and pepper to the gravy if necessary. Serves 6. To serve 2 or 3, make half this recine.

65 SWEDISH

FYLLD FISK (Baked Stuffed Fish) 6 perch or other small fish 1 tsp. salt 2 c. soft bread crumbs Speck pepper 4 tbsp. chopped parsley 8 tbsp. melted butter or % tsp. nutmeg. m argarine % c. fine dry bread crumbs Split and clean the fish, preferably removing the bones. Combine the soft bread crumbs with the parsley, nutmeg, salt, pepper, and 4 tbsp. of melted butter. Stuff the fish with this mixture and secure with toothpicks or by sewing up the cavity with coarse thread. Brush with the remaining butter, dip the fish in the dry bread crumbs, and arrange on a greas­ ed baking pan. Bake in a very hot oven of 450° F. for 10 min. Then reduce the heat to a moderate oven of 375° F. and bake 15 min. longer with the Agglada (see recipe below) which is served with the fish. Serves 6. To serve 2 or 3 make half this recipe.

AGGLADA (Egg Pudding like Yorkshire Pudding) 3 eggs y 2 tsp. salt % c. top milk Speck pepper Beat the eggs; add the remaining ingredients, and pour into a greased, shallow baking dish about 9”x5”x2”. Bake with the baked stuffed fish (see recipe above) in a moderate oven of 375° F. 15 min. or until set. Serve 6.

FISKSAS (Fish Sauce) 1 tbsp. minced onion 2 tbsp. vinegar 1 tbsp. butter or margarine x/2 c. sour cream 1 tbsp. flour 1 tsp. granulated sugar % c. w ater 1/3 c. chopped dill pickle 1 tbsp. minced parsley Cook the onion in the butter in a double boiler until tender. Add the flour; blend well and then add the remaining in­ gredients. Cook until smooth and thick, stirring constantly. Season to taste with salt and pepper. Serve with fish. Serve 6. To serve 2 or 3, make half this recipe.

66 SWEDISH

ROKT SILL I GRADDE (Kippered Herring with Cream) % c. sliced, peeled onion 1 14-oz can kippered herring 2 tbsp. butter or margarine Paprika V 2 c. top milk or cream Saute* the onion in the butter in a skillet until a delicate brown, then remove from skillet. Drain the herring and saute Lghtly on both sides in same skillet. Add the cream and heat well. Serve garnished with the onion rings and a dash of paprika. Serve 6.

MANDELKAKOR (Almond Cookies) % lb. shelled almonds 1 c. granulated sugar 3 egg whites y 2 tsp. cinnamon 1 tsp. grated lemon rind Wash but do not skin the almonds. Dry in a moderate oven of 350° F. for 10-15 min., then put them through a food chopper. Beat the egg| whites stiff with a hand beater or an electric beater at high speed. Fold in the ground almonds, sugar, cinnamon, and lemon rind, and drop from a teaspoon onto a greased baking sheet. Bake in a slow oven of 300° F. for 15 min. Cool and store in a tightly covered container. These cookies will keep a long time and will impprove in flavor. Makes about 40 small cookies.

JORDGUBBAR MED FRUSEN GRADDE (Strawberries with Frozen Cream) Pinch salt 1 quart strawberries 2 c. heavy cream Granulated sugar Add the salt to the cream and whip the cream until stiff with a hand beater or an electric beater at high speed. Freeze until almost firm in the tray of an automatic refrigerator, or in a mold burried in ice and ice-cream salt, using 4 parts of ice to 1 part of ice-cream salt. Wash and hull the berries and arrange in Vbowl. Pass the berries, the sugar in a shaker, and the frozen, cream, which has been lightly beaten with a fork just before/1 piling in another bowl. Serve 6. To serve 2 or 3, make half this recipe.

67 Swiss

Mrs. M. S. Wartemoeiler - Swiss Consulate, Los Angelos

RAGOUT D’AGNEAU (Lamb Stew) 2 pounds shoulder of lamb 2 Spanish onions, thinly sliced 2 tbsp. flour 2 diced carrots Equal amount diced celery 2 tsp. finely chopped parsley 1 finely chopped bay leaf 8 tbsp. red wine fresh if possible salt and pepper 2 diced potatoes Method: Brown the meat, cut into suitable pieces in the bottom of a deep kettle until the fat has escaped from the meat and a golden brown color is obtained. Add the flour and onions and brown with the meat stirring constantly that an even color may result. Add boiling water to just cover meat. Add vegetables and seasonings. Cover and s.m- mer 1 hour longer. This is no ordinary stew, but a delicious and savory dish.

MOUSSELINE VANILLE as served at Suretta Haus, St. Moritz, Switzerland 1 pint milk 8 egg yolks 1 cup sugar 1 tsp. vanilla 1 pmt whipping cream 2 tbsp. granulated gelatine Method: Place milk and sugar in the top of a double boiler. When heated add gelatine softened with 2 tbsp. cold water. Stir until gelatine; is dissolved. Beat egg yolks slightly, mix with a little of the hot milk then add to mixture in double bo-ler. Continue to cook and stir until egg is just “set”. Re­ move from the fire, strain, and allow to cool. When the mix­ ture begins to stiffen fold in the cream which has been beaten until stiff. Pour into individual moulds and set in the re­ frigerator until thoroughly chilled. Unmould and serve cold.

68 SWISS

SPRITZGEBACKENES 2/3 cup butter % cup sugar 2 egg yolks % tsp. vanilla or rind (grated) almonds 2 cups flour 1/8 pound shelled and grated V2 tsp. salt and juice of ^ lemon Method: Beat the butter and sugar to a cream, add egg yolks and beat very thoroughly. Add flavoring and almonds which should be shelled, but noti blanched, and run through the grater. Beat again. Then add the flour. Place the dough in the cylinder of a cookie maker (Ateco) chill in the re­ frigerator for at least an hour. Then attach a star tube and force the mixture onto a greased and flour baking sheet in small rings or rosettes. Bake in a moderate oven - 325 degrees for 15 minutes. If you have no cookie maker drop by teaspoonfuls onto the baking sheet.

69 Turkish

Mrs. Lucia B. Sarkissian NUT DATE BARS 1 C sugar 1 pound dates 3 eggs 1 C flour 1 C chopped walnuts or 1 tsp. baking powder almonds Pinch salt Beat egg yolks, combine with sugar, stir till creamy. Mix dry things together and add nuts and dates stoned and quartered. Beat egg whites stiff and add alternately with the flour mixture to yolks and sugar. Bake in a sheet in small dripping pan about 30 minutes in a moderate oven. When done, cut in bars, cover with powdered sugar or ice with orange or chocolate frosting.

MOUHALABY (Blanc Mange) 1 C sugar 1 C rice flour 4 C (or more) plain water % C roasted almonds 1 tsp. cinnamon Mix the rice flour in the water, add sugar and boil on a slow fire until well done; stir it constantly during the boiling to avoid coagulation, pour into a suitable deep plate, cover the surface with the almonds and sift the cinnamon over it. Serve cold.

TURKISH DELIGHT 2 C sugar Juice of V2 lemon y2 C cornstarch 1/8 tsp. rose extract 2 C boiling water 4 w alnuts Mix sugar and cornstarch and cook in double boiler - boil in 2 C water. Then - add lemon juice. Grease enamel pan. Re­ move from fire and add Rose Extract and chopped nuts. Cool slightly before putting into pan. Let stand over night. Cut in squares and dip in confectioners sugar. 24 pieces - V2 ” square.

70 TURKISH

TURKISH COFFEE 1 level tsp. pulverized coffee 1 level tsp. sugar % cup of cold water Proportion per person - increase with number served Mix sugar and coffee together, in a “jasba” (Turkish cof­ fee pot) or small open saucepan. Addj cold water. Bring the water to the boiling point three times. Divide the “bead” or foam of the coffee between the cups before filling them so that each cup will have a share. Turkish or Near Eastern Coffee is made freshly for each guest or group of guests - and the sugar may be increased or decreased to taste.

KADAIF (St, Louis International Institute) Pastry 6 shredded wheat biscuits or Kadaif-dough (purchasable from Turkish, Greek or Armenian Shops) 1 cup sugar % cup water % cup of walnuts 1 teaspoon cinnamon Warm shredded wheat in the oven, take out and separate the upper half from the lower. Sprinkle chopped nuts mixed with cinnamon on lower half of biscuit, put biscuit together and pour hot syrup made by boiling sugar and water. Let stand until syrup is absorbed and serve as dessert.

71 Local American

RHODE ISLAND JOHNNY CAKES or JOURNEY CAKES

"NAKOMIS” of the Tribe of Narragansett Indians. Such a recipe was taught the white settlers by the Indians.

1 C of R. I. Johnny Cake Meal (i. e. finely ground white 1 teaspoon salt cornmeal) 2 tsp. sugar Boiling water Milk R. I. Johnny Cake Meal is the white corn meal ground very fine, between stones - purchasable at all R. I. grocery stores. Combine the salt and sugar with the Johnny Cake meal. Scald it with boiling water, stirring to make a thick mush. Add milk gradually, stirring well, enough to make a thick batter which will stand without spreading. The meal contin­ ues to absorb the liquid, on standing, so it is necessary to add milk to the mixture before cooking, from time to time, to maintain the right consistency, and accurate amount of liquid cannot, therefore, be given. Drop tablespoonfuls of the batter onto a hot well greased griddle, (lard, Crisco or salt pork). Flatten with a spatula to a % inch thickness. Cook slowly, putting bits of butter to melt between each cake. When a crust of golden brown forms, turn over and con­ tinue cooking. Served with butter - or in place of potato with fish or gravy.

72 LOCAL AMERICAN

INDIAN PUDDING Mrs. A. E. Lewis A. B. % cup White Indian Meal 1 egg 1 tsp. salt 3 cups milk cold water % cup Molasses 1 cup molasses 4 cups milk 1 cup milk A. Make a smooth paste of the Indian meal and salt and cold water, in a double boiler. Add the 1 cup molasses and 4 cups of milk. Stir continuously over the heat to prevent lumps, cooking the mixture until it thickens. B. Combine B. Mix well with A. and' pour into a butter­ ed baking dish, and bake in a slow over 250-300° F. for 5 to 6 hours. At the expiration of 2 hours, add an additional cup of milk to the pudding, stirring it in well to the mixture.

WATERMELON PICKLE Franklin Pierce Homestead Pare watermelon rind and cut into small cubes (cut off all green and red leaving only the white) Let stand over night in salted water to cover (3 table­ spoons of salt to water). Drain and boil two hours. Drain all water off and weight watermelon rind - To 7 lbs. add:- 8 cups of sugar 1% cups of cider vinegar 4 sticks of cinnamon 1 tablespoon cloves Put spices into a bag and boil with sugar, cider and melon until syrup is a little thick. Add 1 ten cent bottle of Mar­ aschino cherries and juice when you take it from stove. Bottle hot.

73 LOCAL AMERICAN

Maryland Recipes Mrs. J. Berkely Wells, Baltimore

SPOON BREAD

A. IV2 C white cornmeal 2 C boiling water B. 2 eggs separated C. 1 tbsp. sugar 1 tsp. salt 2 tsp. baking powder Blend cornmeal and boiling water. Steam in a double boiler 20 minutes. Combine with beaten egg yolks and dry ingredients. Whip egg whites to a stiff froth and fold into the mixture. Add enough milk to make a pour batter. Bake in a hot oven 400 F. for one hour in a well greased pan. Using a pyrex pan will enable the serving of the cornbread at the table without breaking the crust first. It is served with a spoon. IMPERIAL CRAB A. 1 lb. Crab Flake B. Cream Sauce 2 C milk C. Crab Shells V2 C flour French Mustard 6 tbsp. butter Bread Crumbs Dash of Worcestershire B utter Sauce 1 tsp. English Mustard V2 green pepper chopped fine % tsp. salt Dash of pepper Make a thick cream sauce of B. Melt butter, blend with flour in a frying pan, add slowly the milk, stirring con­ tinuously until it boils. Add seasonings and combine with A. the Crab Flake. Fill crab shells with the mixture, and spread a little French Mustard very thinly over the top. Sprinkle with bread crumbs - dot the top with butter and bake in the oven until brown.

74 LOCAL AMERICAN

BLACKBERRY FLUMMERY 3 pt. Blackberries Stew 15 minutes and strain 1 pt. sugar To 1 cup of juice add 2 tbsp. of cornstarch. Make as smooth paste of the latter with cold water first. Add slowly to the juice, stirring constantly and cook 30 minutes in a double boiler - con tinuing the stirring until the mixture is thick. Pour into cold, wet moulds and serve with cream.

Pennsylvania Dutch Gov’t Bureau, Home Economics PANHOSS or SCRAPPLE Select 3 pounds of bony pieces of pork. Simmer in 3 quarts of water until the meat drops from the bone. Strain off the broth, remove the bones, taking care to get all the tiny pieces, and chop the meat fine. There should be about 2 quarts of broth, and if necessary add water to make this quantity. Bring the broth to the boiling point, slowly stir in 2 cups of corn meal, cook for about 30 minutes and stir frequently. Add the chopped meat, salt, and any other seasoning such as a little sage or thyme. Pour the hot scrapple into bread pans which have been rinsed with, cold water. Let stand until cold and firm, slice, and brown slowly in a hot skillet. If the scrapple is rich with fat, no more fat is needed for frying. SAUSAGE AND FRIED APPLES Fry sausage meat until brown and crisp, drain on absorb­ ent paper, and keep hot. Leave about 4 tablespoons of the sausage fat in the skillet. Meanwhile slice or quarter apples, leaving the skins on. Fill the skillet with the apples, sprinkle on 3 or 4 tablespoons of sugar, cover, and cook slowly until the apples are tender. Then remove the cover, turn the apples gently so the pieces will hold their shape, and let them brown and continue to cook slowly until they become almost transparent. Serve the fried apples on a hot platter with the sausage.

75 ADDITIONAL RECIPES ADDITIONAL RECIPES Nationality Index

Page ARMENIAN...... 1 Boulgour Pilau Perheili Keofteh Dolma Prassa Basdi Egg Plant Stew Rice Pilau or Pilaf Ganach-Lupia Sarma Koufda Shishkebab Leek with Meat Shortening for Paklava Meat Balls with sauce String Beans & Meat Stew Mousaka Stuffed Egg Plant Okra Stuffed Vegetable Paklava Variations of Pilau Pastry Vegetables Patlejan Dolma Yalanchy AUSTRIAN ...... 8 Chestnut Cream Kastanien Creme Chestnut Mousse Kastanian Mousee Chestnut Tart Kastanian Torte Fried Yeal Cutlets Wiener Schnitzel CHINESE...... 10 Chestnut Chicken Fried Noodles Chicken Mushroom Soup Shrimp and Barboo Shoots Chow Mien Sweet-Sour Fish Pineapple Chicken Sweet Sour Pork Ribs DANISH ...... 13 Caraway Seed Cake Fruit Blanc Mange Citron Fromage Meat Balls Danish Honey\ Cakes Raspberry Currant Blanc Mange Danish Liver Dumplings Rhubarb Blanc Mange Danish Sand Cake Rolled Stuffed Lamb ENGLISH...... 16 Almond Pudding Ground Rice Cakes I Almond Tarts Ground Rice Cakes H Banbury Tarts Lemon Cheese Cakes Beef Steak and Kidney Pie Shepherds Pie Cheeseless Cheese Cakes Trifle Everton Toffee Yorkshire Pudding FRENCH...... 20 BraLed Celery Jus Celeri Au Fromage Laitues Au Jus Celeri Braise Lettuce Celery baked with Cheese Le Pot-au-feu Chestnut Souffle Peas Chicoree Ou Epinards Au Jus Petits Pois Chicory or Spinach in juice Souffle Aux Marrons Endives or Celery in Juice Stock soup or Bouillon - Endives Ou Celeri Au Jus Boiled Dinner NATIONALITY INDEX

Page GERMAN ...... 23 Apfel Kuchen Pfirsich Kuchen Apple Cake Pflaumen Kuchen Beans and Apples Potato Dumplings Beef with Sour Sauce Rabbit Bohnen Und Apfel Red Cabbage Cheese Cake Rhamkuchen Christmas Cake Rotkohl Christmas Cakes Sauerbraten Coffee Cake Sauerkraut Mit Schwreinfleisch Egg Noodles Sauerkraut With Pork Chops German Cinnamon Sticks Schmor Kohl Grape art Spatzle Hasenpfeffer Tongue with Raisin Sauce Kafe Kuchen Traubentorte Kartoffelkloesse Weinacht Geback Lentils Sour and Sweet Weihnachten Kuchen Linsen Sour Und Suss> Zimmetstangen Peach Cake Zunge Mit Rosinen Sauce GREEK ...... 30 Coffee Rolls Koulourakia Grapefruit Preserve Orange Preserve HUNGARIAN ...... 32 Beef Stew Gulyas Chicken with Paprika Paprika Huhn IRISH ...... 33 Bread ITALIAN...... 34 Antipasto Polio Alla Cacciatora Baked Fish and Potatoes Ragout Broccoli Salad of Endives Chicken - Hunting Style Scarola in Brodo Custard Soup Dandelion Salad Spaghetti Eggs Poached Italian Style Spinach Escarole String Beans Fried Beans Struffi Frittura Stuffed Artichoke Meat Balls Stuffed Mushrooms Minestrone Tomato Sauce Pastina Vegetable Italian Style Pastina in Brodo Zabaione Polenta INDIAN ...... 41 Chutni Indian Curry NATIONALITY INDEX

Page LITHUANIAN ...... 42 Cheese Pie or Tart Kutlietai Pried Tea or Coffee Cakes Meat Croquettes Gruzdai Varshka Piragas MEXICAN ...... 44 Colache Mexican Eice I Frijoles Mexican Rice II Mexican Beans Tamalei Pie NORWEGIAN...... 46 Clear meat soup with meat balls Poor-man’s pastries Fattigmands Bakkelser Red Sauce for Puddnigs Fersk Suppe Med Gronnsaker Sot Og Sur Saus Fersk Suppe Med Kjott Boiler Sot Suppe Lapskaus Sweet and Sour Sauce Meat soup with' vegetables Sweet Soup Norwegian Stuffed Cabbage PORTUGUESE Aroz Guizado Molho Avinagrado Bacalhau Guizado Molho Para Feijad Baked Codfish Recheio Baked Fish Rice in Stew Caldo De Peixo Sauce for String Beans Feijao Yermelho Com Molho Scalloped Peas and Rice Filhos Stuffiing for fish Fish Soup Suspiros - “Sighs” Guizado De Ervilhas (Brazilian) Sweet Bread Kidney Bean Stew Uncooked Vinegar Sauce Maca Sovada Vinegar Sauce for Fish Meringues ROUMANIAN ...... 53 Chiveci Cu Carne Veal with Beans String Beans RUSSIAN...... 54 Beef a la Stroganoff Gravy for Beef Beet Soup Griddle Cakes Blinchiky Jam Recipe Blinchiky Served with Soup Meat in Cabbage Roll Borsch Pirojky Cheese Rolls Sour Cream Recipe Filled Rolls Syrniky Filling Vatrushky Goloubtzy SCOTCH ...... 59 Girdle Scones Scotch Broth Oatcakes Scotch Shortbread Pikelets NATIONALITY INDEX

Page SPANISH ...... 61 Arroz Valenciana Olla Podrida SWEDISH ...... 62 Agglada Lax Pudding Almonds Cookies Lentil Soup Baked Stuffed Fish Linser Soppa Boiled Mackerel Mandelkakor Creamed Lobster Peas Swedish Style Crown Cake Pyzsarkakor Egg Pudding Rokt Sill I Gradde Fancy Cookies Salmon Mould Fish Sauce Sauce Fiskasas Spice Cookies Fylld Fish Sprits Jordgubbar Med Frusen Gradde Strawberries with Frozen Cream Kippered Herring with Cream Stufrad Hummer Kottbullar Sven ska Artor Kronam Kabor Swedish Meat Balls SWISS 68 Lamb Stew Ragout D’Agneau Mousseline Vanille Spritzgebackenes TURKISH ...... 70 Blanc Mange Pastry Kadaif Turkish Coffee Mouhalaby Turkish Delight Nut/ Date Bars LOCAL AMERICAN...... 72 Blackberry Flummery Sausage and Fried Apples Imperial Crab Scrapple Indian Pudding Spoon Bread Panhoss Watermelon Pickle Rhode Island Johnny Cakes ADVERTISEMENTS

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