Volume 13 Article 6 Number 2 The Iowa Homemaker vol.13, no.2

1933 Let's Have Something New... Dorothy Bloedel Iowa State College

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Recommended Citation Bloedel, Dorothy (1933) "Let's Have Something New...," The Iowa Homemaker: Vol. 13 : No. 2 , Article 6. Available at: http://lib.dr.iastate.edu/homemaker/vol13/iss2/6

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Let's Have Something New • • • By Dorothy Bloedel Try a Foreign Dish

F IT were supper-time all over the it has been cut in small pieces and sauted Cook slowly until the meat is well done. I world at the same time and every in butter. Add the ground veal and mix Add water a little at a time as required. cook would open her oven door at thoroughly. Mold into croquettes, roll in Pour the gravy over the macaroni, cooked once, how everyone would stop and sniff bread or cracker crumbs, and saute in until tender (not overdone) in boiling the air! What a variety of aromas there butter until evenly browned. Place in salted water and drained. Sprinkle grat- would be-but oh, how delicious each one a baking dish and pour sour cream sauce ed cheese over the top and serve. · of them! over the meat. Bake about one-half Most Europeans have five meals a day. The smell wafted through the open hour. This is true in Hungary; and one won­ doors in a little Chinese village would Smetana (Sour Cream Sauce) ders whether the eyes of the little boys probably be entirely different from that Melt two tablespoonfuls of butter, re­ there sparkle more in anticipation of five coming from the kitchens in Norway. move from the fire and add two table­ meals than those of little Americans do Yet who can say whose step quickens spoonfuls of flour. Gradually add one in anticipation of tJ1eir three. The follow­ most, the Chinese coolie returning from a cupful of thick sour cream. Cool slowly ing recipe has a rather weird name. It's day in the rice field or the Norwegian until thick. hardly one which can be repeated over farmer returning from his daily tasks. the telephone without confusing the per­ Many of the foods from other countries son on the other end; yet in spite of taste as well as smell delicious; and there this obstacle it makes the Hungarian a is no reason why the American housewife tasty vegetable dish. shouldn't choose from them something Paradicsomos Kaposzta (Tomato With new for her own table. Cabbage) Shred a head ·of cabbage, pour boiling ECAUSE Russia is an interesting water over it, let stand one-half hour, B country one woulcl expect it to have and drain. Add the cabbage to four cup­ interesting foods. The Russian likes his fuls of strained tomatoes and cook about food highly seasoned. A characteristic one-half hour. Add a thickening made dish of this country is the Easter pud­ of one tablespoonful of butter and two ding called '' sirnaya paska.'' tablespoonfuls of flour, and boil. Sirnaya Paska But the list wouldn't be complete with­ Put the yolks of four hard-cooked out a good German recipe. Here's one eggs and one pint of cottage cheese for klugens, tiny cookies that you can through a fine sieve. Beat thoroughly. eat as fast as potato chips or popcorn. Cream thoroughly three egg yolks and One ha.ndfull calls for another. They're one cupful of sugar, add one-fourth cup­ especially good at the close of a meal or ful melted butter and beat well. Fold for midnight lunch, when you have lots in one-half teaspoonful of vanilla and of hot coffee. two heaping tablespoonfuls of flour and Klugens add one-half cupful raisins. Fold in 21;2 cups sugar three stiffly beaten egg whites. Pour HE words ''foreign foods'' usually 2% cups butter and lard into a casserole and bake in a slow oven T bring a picture into the mind of 11;2 cups corn syrup for 35. to 45 minutes. long, slippery string of spaghetti Ph cups sweet milk A Russian recipe perhaps more to the wrapped ''steen'' times around a fork; 1 teaspoon soda liking of the average American appetite so such an article as this wouldn't be anise seed is one for the preparation of veal cut· complete without a recipe for that dish. Soak 10 cents worth of anise seed· in lets with sour cream. Any tough cut of Here is a recipe for the kind prepared enough water to cover for a few min­ meat, instead of the tender veal called in Italy. · utes, then put both water and about one­ for in the recipe, could be satisfacorily Italian Spaghetti fourth of the seed in dough. prepared in tJ1is way. The meat is 1 pound spaghetti Use enough flour to make a stiff dough ground and further made tender by the 1 pound round steak - 8 to 10 cup&. Let the dough stand in addition of acid (sour cream) and the Salt pork, size of a lemon, a cold place over night. Make rolls about application of long, moist heat. The or 1 cupful of butter the size of the finger and cut in tiny name of the dish is nearly unpronounce­ 1 medium-sized can tomatoes slices. able, the food itself would taste good in 1 small onion The finished cookies are about the size any language. Pinch of salt of a tiny chocolate drop. Bettcke Smetana 2 or 2 whole cloves of pepper These recipes show wide variations in 4 slices dry white bread Grated Parmesan cheese methods of preparing foods; yet all of lh cupful milk Grind the salt pork and place half of them are well-liked in some country and 1 pound ground veal it on the steak with a few sprigs of are probably as familiar there as fried 1 small onion parsley, a piece of garlic, and salt and chicken is in America. They are all 3 eggs pepper. T'ie with a string and cook with dishes which could be adapted to the Pour the milk over the bread, squeeze with the sliced onion in a saucepan in American table and palate. They cer­ the bread lightly, and place in a mixing which the other half of the salt pork has tainly would make an impression on any bowl. Add the eggs and beat until the been melted. When brown add the guest, especially if the name were pro­ mixture is smooth. Add the onion after strained tomatoes and salt and pepper. nounced!