FRIED STEAK WITH ONIONS

Season the steak with salt and pepper, and dredge with flour. If tough, chop on both sides with a sharp knife. Lay in a pan of hot fat, when brown on one side, turn and brown on the other. While the steak is frying, heat some fat in another fryer and drop in four of five white onions that have been cut up. Fry crisp but not black. Remove the steak to a hot platter, stir one tablespoon of flour in the fryer until smooth, add one-half cup of boiling water. Lay the crisp onions over the steak, then over all pour the brown gravy.

EGGPLANT CROQUETTES

Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

CHICKEN CROQUETTES

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add one-half cup of soup stock gradually, and one-half teaspoon each of onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one and one-half cups of veal or chicken, chopped very fine, one pair of brains which have been boiled, mix these well, remove from the fire and add one well-beaten egg. Turn this mixture out on a flat dish and place in ice-box to cool. Then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat, fry until a delicate brown.

TURKISH BAKED FISH

Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned.

BAKED BASS A LA WELLINGTON

Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, put into a hot oven, bake and
baste with sherry wine and butter.

A fish weighing four or five pounds is required for the above recipe.

CHESTNUTS AND RAISINS

Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and remove the skins; put in cold water for half an hour, then drain and put on in a boiler with cold water and boil until tender. Do not add any salt as it toughens them.

In another boiler put one cup of raisins which have been stemmed and cleaned, cover with cold water, add two bay leaves and some stick cinnamon; boil until tender, then pour them into the boiler containing the chestnuts. Add a pinch of salt and one teaspoon of butter and continue until chestnuts are done, then add two tablespoons of white wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
with one tablespoon of flour dissolved in water. More sugar or vinegar may be added to suit taste. Boil a few minutes, then serve.

SPANISH BEANS

Soak two cups of beans overnight. Drain and boil until the skin cracks, and let one cup of water remain on the beans. Chop fine one onion and two cloves of garlic and fry a light brown in one tablespoon of olive oil; then add one-half can of tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste and half a dozen olives chopped. A piece of smoked beef or tongue improves the flavor.

POTATOES (HUNGARIAN STYLE)

Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain. Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned. Melt two tablespoons of butter, add a few drops of onion juice, two tablespoons of flour, and pour on gradually one cup of hot milk, season with salt and paprika, then add one well-beaten egg yolk. Pour sauce over potatoes and sprinkle with finely chopped parsley.

BOHEMIAN POTATO PUFF

Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little; add one teaspoon of salt and return to the stove. It is better to boil the potatoes in salt water and add more salt if necessary after mashing. Sift one-half cup of flour into the potatoes after returning to the fire and keep covered closely for about five minutes. Then remove from the stove and mash them as hard as you can, so as not to have any lumps. They must be of the consistency
of dough and smooth as velvet. Now put about two tablespoons of drippings or goose-fat in a spider, chop up some onions very fine and heat them until they become a light-brown, take a tablespoon and dip itin the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used all. Be careful to dip your spoon in the hot fat every time you cut a puff. Let
them brown slightly.

SPINACH

Spinach with large leaves is best. It is richest in mineral matter and is less liable to conceal insects that are difficult to dislodge. Buy the crisp, green spinach that has no withered leaves or stalks. That is the freshest and healthiest.

Cut off the roots and pick it over carefully, cutting off all the withered leaves and stems, put the leaves in cold salt water to soak for half an hour. That refreshens them, and makes any minute insects crawl out and come to the surface. Shake the leaves about and turn them over several times, drop them in a large pan of water; rinse well; lift them out separately and drop back into a second pan of water. Continue washing in fresh water until there is not a grain of sand to be found in
the bottom of the pan.

In cooking be careful not to put too much water in the pot. That is the trouble with most spinach. It is drowned in water; a cup is plenty for one quart of spinach. Let the water come to a boil. Then lift the spinach out of the pan with the cold water dripping from it and put it into the pot, into the boiling water. Put the lid on the pot. Turn the fire a little low and let it cook slowly for fifteen minutes, stirring
every now and then to keep it from sticking to the bottom of the pot.

Just before taking up the spinach put some salt in it; then drain off the water and put a big tablespoon of butter and one-quarter teaspoon of pepper in it. Take it out of the pot and place it in a long, flat dish. Slice some hard-boiled eggs and place the slices all around the spinach for a kind of border.

Nut roast

Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil. Drain again, put in fresh water and cook until tender. Drain once more, throw away the water, and press the lentils through a colander. To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk
sufficient to make the mixture the consistency of mush. Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.

Vegetable meat pie

Soak one-half cup of Lima beans overnight; in the morning let them boil rapidly for one-half hour. Drain, slip the beans from their skins and split them in halves. Blanch one-quarter cup of almonds and chop them with one-quarter cup of peanuts. Boil four potatoes, and when done cut two of them into small cubes. Mash the remaining; two and use them for a dough, adding four tablespoons of hot milk, a little salt and one-quarter cup of flour. Put a layer of beans in the bottom of the baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the potato blocks and one-half tablespoon each of chopped parsley and chopped onion, one-half teaspoon of salt and one-half saltspoon of pepper and so on until the material is all used. Roll out the potato dough the size of the baking-dish; put it over the dish, brush with milk
and bake half an hour in a moderately quick oven.

Boston Roast

Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce.

Turkish chestnuts with celery

Clean and cut table celery and some celery root. Take roasted chestnuts, season with two tablespoons of olive oil; put on to boil with the celery and one tablespoon of lemon juice; boil all until celery is tender, season with salt and pepper and serve hot.

Russian Nahit (peas)

Place one pound Russian peas in granite kettle, add one tablespoon of salt and hot water to more than cover and let soak twelve hours or more.
Drain, return to the kettle, cover with boiling water, let cook fifteen minutes, add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender. Melt two tablespoons of fat, add two tablespoons of flour and two tablespoons of brown sugar, let brown, add one cup of the liquid from the peas, cook until thick and smooth. Pour over the peas, cook thoroughly, then place in casserole and bake in a moderate oven one-half hour.

Jewish lentil sausages

For each person soak one tablespoon of lentils overnight. Then drain and leave them spread on a dish for a day.
When ready to use, chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour, adding from time to time just as much water as they will absorb.
When fully cooked, stir in about twice their bulk in bread crumbs (preferably whole wheat), a slight flavoring of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to make the whole fairly moist.
When cool, shape into sausages (or cutlets or round cakes for luncheon), coat them with egg and bread crumbs or seasoned flour, and brown them in a little fat in a frying-pan or in a fairly hot oven.
Gravy or diluted meat extract should be served with them. They are no less good when fried overnight and reheated in the gravy.

Roumanian Slaitta

Soak one pound medium-sized white beans overnight. Put on to boil in cold water, when soft, mash, adding a little warm water while mashing.
Add salt and mashed garlic to beans and one or two teaspoons of sugar.
To a pound of beans take a pound of onions. Brown the onions in oil and add water so they do not become too brown or greasy. When beans are tender serve on platter with browned onions poured over them. May be served either hot or cold. This dish is served with Carnatzlich.

French Braised Sweetbread

Parboil the sweetbreads; drain. Put in the baking-pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done. Serve with mushrooms.

Hungarian Spice Cakes

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a
moderate oven until a rich brown. Serve with wine.

German Bread Pudding

Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding-dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top. Let get light brown in the oven. Serve with wine sauce.

French Squirrel Fricassee

Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper and lemon-juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced onion; cover and let brown. Then add 1 cup of tomato-sauce, some celery seed and chopped parsley and 1 cup of hot
water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get very hot and serve with French peas.

Italian Veal and Macaroni

Season tender veal cutlets with salt and red pepper and saute in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.

Hungarian Stewed Pigeons

Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste. Cook until tender. Serve hot with beet salad.

Italian Salad

Cut 1 pound of cooked veal in very small pieces; add 1 herring that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise dressing and garnish with sliced hard-boiled eggs, olives and capers.

French Stuffed Partridge

Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon; add a little hot water and bake in a hot oven until done. Serve with toast.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain, reserving potato water. Measure and add enough more water to make three cups. Let come to a boil, add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal. Cook two minutes, stirring constantly until thick. Remove from fire, add two tablespoons of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast dissolved in one cup of lukewarm water. Mix and knead to a stiff dough adding wheat flour to keep it from sticking. Cover, set aside in a warm place overnight, or until double its bulk. Shape into four loaves, let rise again; bake in a moderate oven one hour or more, until well done. Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.

PEACH DUMPLINGS

Make a dough of a quart of flour and a pint of milk, or water, a tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. In the meantime make a compote of peaches by stewing them with sugar and spices, such as cinnamon and cloves. Stew enough to answer for both sauce and filling.
When raised, flour the baking-board and roll out the dough half an inch thick. Cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoon of peach compote in the centre of a cake and cover it with another layer of cake and press the edges firmly together. Steam over boiling water and serve with peach sauce. A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting.

Compote of huckleberries may be used with these dumplings instead of
peaches, if so desired.

PEAR DUMPLING (BIRNE KLOESSE)

Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder. Make this into a dumpling, put it on a tiny plate in a large kettle. Lay prunes and pears around, about a pound of
each, one cup of brown sugar, two pieces of stick cinnamon, dash of claret and cold water to almost cover; then cover kettle tightly and boil four hours. Serve hot.

Prunes and dried apples may be used as well.

Hungarian Plum Knoedel

Boil several potatoes, mash, mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the finger. Roll out and cut into four-cornered pieces; in each square place a German plum which has had the pits removed and a mixture of sugar and cinnamon; put in place of the pit. Roll each square into a round dumpling; put these into a pan with boiling; salted water and let them cook covered for six or eight minutes. When done, serve with some bread crumbs browned in butter or schmalz and spread over the knoedel.

JEWISH WIENER KARTOFFEL KLOESSE

Boil eight potatoes. When they are very soft drain off every drop of water, lay them on a clean baking-board and mash them while hot with a rolling-pin, adding about one cup of flour. When thoroughly mashed, break in two eggs, salt to taste, and flavor with grated nutmeg. Now flour the board thickly and foil out this potato dough about as thick as your little finger and spread with the following: Heat some fresh goose
fat in a spider, cut up part of an onion very fine, add it to the hot fat together with one-half cup of grated bread crumbs. When brown, spread over the dough and roll just as you would a jelly-roll. Cut into desired lengths (about three or four inches), put them in boiling water, slightly salted, and boil uncovered for about fifteen minutes. Pour some hot goose grease over the dumplings.

German Stewed Fish

Clean the fish. Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon; let cook fifteen minutes to the pound; then mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish. Let cook five minutes more and serve hot or cold.

Hungarian Dumplings

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough. Roll out on a well-floured baking-board as thin as possible. Cut into three-inch squares and fill with the following mixture: 1 cup of cottage cheese; mix with 1 tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some milk, seasoned with a pinch of salt and sugar to taste. Lay in the dumplings and boil until done. Serve with the sauce.

Russian Stuffed Tongue

Take fresh beef-tongue; make an incision with a sharp knife and fill with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender. Add 2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished with sliced beets, olives and sprigs of parsley.

Italian Macaroni

Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal.

Venison a la Francaise

Season venison steaks with salt, pepper and lemon-juice. Put in a saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted
croutons and currant jelly.

English Cream Pudding

Line a well-buttered pudding-dish with a rich puff-paste and bake.
Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the whites beaten to a froth. Fill the pudding-dish with the mixture and bake until done.

Irish Pancakes

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and 1/2 ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot.

English Dumplings

Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of baking-powder; mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with lemon sauce.

Egyptian Salad

Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines. Put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing. Garnish with thin shreds of red beets, and serve.

Swedish Salad

Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.

Milanese Vegetable Soup

Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.

Chicken a la Bechamel

Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.

Oysters a la Toulonaise

Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and saute until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.

Vienna Roast Beef

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound.
Serve with potato dumplings.

Belgian Broiled Quail

Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot.

French Venison Pie

Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg
and let bake until done.

Chicken Croquettes a la Reine

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish
with parsley.

Bavarian Sauerkraut

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.

Vienna Dumplings

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings.