N a T O N a L E C P

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.

Load more