tag:blogger.com,1999:blog-36034360696991972922024-03-14T02:38:47.914-07:00The Best ChefSome simple international recipes to stimulate your cooking passion and become the best chefPaolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.comBlogger670125tag:blogger.com,1999:blog-3603436069699197292.post-56173043867448781092008-03-12T00:38:00.001-07:002008-03-12T00:38:42.838-07:00APPLE KUGELSoak half a loaf of bread in water and squeeze dry, shave a cup of suet very fine and cut up some tart apples in thin slices. Add sugar, raisins, cinnamon, about one-quarter cup of pounded almonds and the yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff froth last. Bake one hour.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com1tag:blogger.com,1999:blog-3603436069699197292.post-5741820230768843292008-03-12T00:37:00.000-07:002008-03-12T00:38:04.837-07:00RICE KUGELBoil one cup of rice in water until done, then let it cool. In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup of powdered sugar, a little cinnamon, the grated peel of one lemon, the yolks of three eggs, adding one at a time; one-half cup of raisins seeded, one-half pound of stewed prunes pitted, then add the cold rice.<br />One-half cup of pounded almonds mixed with a few bitter ones improves this pudding. Serve with a pudding sauce, either wine or brandy. This pudding may be eaten hot or cold and may be either baked or boiled. If baked, one hour is required; if boiled, two hours; the water must be kept boiling steadily. Left-over rice may be used, butter instead of the fat, and the rice may be boiled in milk.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-46028615138476917772008-03-12T00:36:00.000-07:002008-03-12T00:37:23.821-07:00CARROT SCHALETBoil one pound of carrots, let them get perfectly cold before grating them. In the meanwhile cream a heaping tablespoon of drippings or chicken fat and four tablespoons of sugar, add gradually the yolks of four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a little grated nutmeg, three tablespoons of flour, one teaspoon of baking-powder, pinch of salt, and the beaten whites last. Heat a few tablespoons of fat in a pudding dish, pour in the mixture and bake in a moderate oven one hour, then sprinkle sugar and cinnamon and return to oven for a few moments to brown. Serve hot.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-71349517030236216572008-03-12T00:35:00.000-07:002008-03-12T00:36:41.306-07:00APPLE SCHALETTake one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work well into the sifted flour. Put it on a pie-board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll. Do not work over five minutes. Now take half of this dough, flour your pie-board slightly and<br />roll out as you would pie dough, about once as thick. Grease a deep pudding-dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding-dish, bottom and sides, clear to the top, fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and melted drippings here and there. Sprinkle thickly with<br />sugar, half brown and half white, and a little ground cinnamon. Moisten each layer with one-half wine-glass of wine. Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer. Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking. Roll the side dough over the top with a knife and pour a cup of water over the pudding<br />before setting it in the oven. Time for baking, two hours. If the top browns too quickly, cover. <br /><br />This advantage of this pudding is, it may be baked the day previous to using, in fact, it is better the oftener it is warmed over--always adding a cup of water before setting it in the oven. Before serving the pudding turn it out carefully on a large platter, pour a wine-glass of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames. A novice had better try this pudding plain, omitting the wine, brandy, almonds and citron, moistening with<br />water instead of wine before baking. Almost as nice and very good for ordinary use. Some apples require more water than others, the cook having to use her own judgment regarding the amount required.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-13881167762140428792008-03-12T00:34:00.000-07:002008-03-12T00:35:05.424-07:00SPAETZLEN OR SPATZENSift two cups of flour into a bowl, make a depression in the centre and break into it two eggs, add a saltspoon of salt and enough water or milk to form a smooth, stiff dough. Set on some water to boil, salt the water and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife. When the spaetzle are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter. Now heat two tablespoons of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter. Another way to prepare them is after having taken them out of the water, heat some butter in a spider<br />and put in the spaetzle, and then scramble a few eggs over all, stirring eggs and spaetzle together. Serve hot.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-10328595546007517712008-03-12T00:33:00.002-07:002008-03-12T00:34:14.262-07:00SAVORY MACARONIAfter baking; some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles. Break half a pound of macaroni into short pieces, boil them in salted water until fairly tender, then drain.<br /><br />In a little butter in a saucepan brown a level tablespoon of very finely chopped onion, then add three or four sliced tomatoes, a half teaspoon of powdered mixed herbs, a little nutmeg, salt and pepper. When the tomatoes are reduced to a pulp add one pint of milk and allow it to come to the boiling point before mixing with it two tablespoons of the browned flour moistened with water.<br /><br />Stir and boil till smooth, press the whole through a strainer and return to the saucepan. When boiling, add the macaroni and a few minutes later stir in two tablespoons of grated or finely chopped cheese.<br /><br />It may be served at once, but is vastly improved by keeping the pan for half an hour by the side of the fire in an outer vessel of water. Or the macaroni may be turned into a casserole and finished off in the oven.<br /><br />For a meat meal the onions may be browned in sweet drippings or olive oil and soup stock substituted for the milk.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-25966929443907334792008-03-12T00:33:00.001-07:002008-03-12T00:33:21.074-07:00BAKED MACARONI WITH CHEESECook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the colander. Put the macaroni in a pudding-dish in layers, covering each layer with cream sauce and grated cheese, one cup will be sufficient, and on the top layers sprinkle one cup of buttered bread crumbs. Bake in oven until the crumbs are brown.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-75431483176310817352008-03-12T00:31:00.002-07:002008-03-12T00:32:39.921-07:00SCALLOPED NOODLES AND PRUNESMake broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and cinnamon. In a well-greased baking-dish place one-quarter of the noodles, bits of butter or other fat, add one-half of the prunes, then another layer of the noodles, butter or fat, the remaining prunes, the rest of the noodles. Pour over the prune juice and spread crumbs over top and bake in a moderate oven until crumbs are brown.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-34391797323713255562008-03-12T00:31:00.001-07:002008-03-12T00:31:56.474-07:00SALMON SALADEither cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can. Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped<br />hard-boiled egg, three slices of minced cucumber and six chopped olives.<br />Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-75851426094367930432008-03-12T00:30:00.002-07:002008-03-12T00:31:14.731-07:00HUNGARIAN VEGETABLE SALADMix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-48704587739893099762008-03-12T00:30:00.001-07:002008-03-12T00:30:41.244-07:00HERRING SALADSoak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine. Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing. Set in ice-box until ready to serve. Put sliced lemons on top.<br />Herring can be left whole, dressing made and poured over whole herrings.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-77742792109229316272008-03-12T00:29:00.000-07:002008-03-12T00:30:01.446-07:00RUSSIAN FRUIT SALADPeel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of Madeira, arrak or rum. Boil this syrup for five minutes, then pour over the fruit,<br />tossing the fruit from time to time until cool. Place on ice and serve cold.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-4999271575055245652008-03-12T00:28:00.002-07:002008-03-12T00:29:15.663-07:00VEGETABLE HASHHash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash. Melt one-half<br />tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-10653244839115828372008-03-12T00:28:00.001-07:002008-03-12T00:28:34.106-07:00BELGIAN RED CABBAGEPut two or three sticks of cinnamon, salt and pepper, one-half teaspoon<br />cloves, one onion sliced thin, one bay leaf, two cups of water, three<br />tablespoons of drippings in saucepan, then add five or six greening<br />apples, peeled and cut in quarters. Lastly, put in one medium-sized red<br />cabbage, cut in halves and then sliced very thin. Cook three hours and<br />then add two tablespoons each of sugar and vinegar; cook one minute<br />more.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-61479411299383887872008-02-21T10:10:00.001-08:002008-02-21T10:10:51.573-08:00HASHED TURNIPSChop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the<br />stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.<br /><br />When meat or soup stock is used substitute drippings for the butter in the above recipe.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-55059455522994298812008-02-21T10:09:00.001-08:002008-02-21T10:09:55.724-08:00SPINACH--FLEISCHIGBoil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine. Heat one tablespoon of drippings in a saucepan, rub one tablespoon of flour in it, add salt, pepper and ginger to taste. Add one cup of soup stock to the whole or some beef gravy. Put the spinach in the sauce, let boil for five minutes. Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration,<br />rub the yolks to a powder and mix through the spinach.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-10426123056740884982008-02-21T10:08:00.000-08:002008-02-21T10:09:05.368-08:00COMPOTE OF CARROTSMake a syrup of one cup of sugar and one cup of water by boiling ten minutes. To this syrup add two cups of carrots diced, which have previously been browned in two tablespoons hot fat or butter. Cook all together until carrots are tender. Brown in oven and serve.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-6607110267105964912008-02-21T10:06:00.002-08:002008-02-21T10:08:08.181-08:00DUCKSinge off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out. Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root and half an onion. Put all this into your chopping bowl. Soak some stale bread, squeeze out all the<br />water and fry in a spider of hot fat. Toss this soaked bread into the bowl; add one egg, salt, pepper and a speck of ginger and mix all thoroughly. Fill the duck with this and sew it up. Lay in the roasting-pan with slices of onions, celery and specks of fat. Put some on top of fowl; roast two hours, covered up tight and baste often. Stick a fork into the skin from time to time so that the fat will try out.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-77328733262579651602008-02-21T10:06:00.001-08:002008-02-21T10:06:41.275-08:00SMOKED GOOSE BREASTDried or smoked goose breast must be prepared in the following manner: Take the breast of a fat goose; leave the skin on; rub well with salt, pepper and saltpetre; pack in a stone jar and let it remain pickled thus four or five days. Dry well, cover with gauze and send away to be smoked.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-5100286710992922032008-02-21T10:05:00.000-08:002008-02-21T10:06:08.212-08:00GOOSE CRACKLINGS (GRIEBEN)Cut the thick fat of a fat goose in pieces as big as the palm of your hand, roll together and run a toothpick through each one to fasten. Put a large preserve kettle on top of hot stove, lay in the cracklings, sprinkle a tiny bit of salt over them and pour in a cup or two of cold water; cover closely and let cook not too fast, until water is cooked out. Then add the soft or "linda" fat, keep top off and let all brown<br />nicely. About one to two hours is required to cook them. If you do not wish the scraps of "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking-pan in oven a few minutes to try out a little more. Serve at lunch with rye bread.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-70075997753493716862008-02-20T08:53:00.000-08:002008-02-20T08:54:31.931-08:00RED CABBAGE WITH CHESTNUTS AND PRUNESClean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch as above. Take one tablespoon of butter, put in kettle and let brown, add cabbage, let simmer about ten minutes, stir and let simmer ten minutes more. Add about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving. Take one tablespoon of flour smooth with cold water, add to cabbage, let cook a few minutes and serve.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-63095344512176419612008-02-20T08:51:00.000-08:002008-02-20T08:53:40.088-08:00SAVOY CABBAGE WITH RICEBoil cabbage whole for five minutes; drain, separate the leaves after it has cooled. Mix one cup of boiled rice with three dozen raisins, pinch of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put two tablespoons of this mixture in three or four leaves, roll them and<br />tie together with string. Place in pan and let cook for an hour until<br />done. This dish is just as good warmed up a second time.<br /><br />There must be sufficient fat and gravy to prevent the cabbage rolls from<br />sticking to the bottom of the pan which must be kept closely covered.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-48176850755306125882008-02-20T08:50:00.002-08:002008-02-20T08:51:14.896-08:00CROQUETTES OF FISHTake any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour. Roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve with any sauce or a mayonnaise.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-65912743213790347212008-02-20T08:50:00.001-08:002008-02-20T08:50:46.482-08:00CAULIFLOWER CROQUETTESFinely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of bread crumbs and one well-beaten egg. Carefully mix and mold into croquette forms, dip in cracker dust and fry in deep, smoking fat until a light brown.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0tag:blogger.com,1999:blog-3603436069699197292.post-20473571353668085082008-02-20T08:48:00.000-08:002008-02-20T08:49:32.864-08:00CROQUETTESCombine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread crumbs spread evenly on a board; roll the ball lightly on the crumbs into the shape of a cylinder, and flatten each end by dropping it lightly on the board; put it in the egg (to each egg add one tablespoon of water, and beat together), and with a spoon moisten the croquette completely with the egg; lift it out on a knife-blade, and again roll lightly in the<br />crumbs. Have every part entirely covered, so there will be no opening through which the grease may be absorbed. Where a light yellow color is wanted, use fresh white crumbs grated from the loaf (or rubbed through a puree sieve) for the outside, and do not use the yolk of the egg. Coarse fresh crumbs are used for fish croquettes, which are usually made in the form of chops, or half heart shape. A small hole is pricked in the pointed end after frying, and a sprig of parsley inserted. Have all the<br />croquettes of perfectly uniform size and shape, and lay them aside on a dish, not touching one another, for an hour or more before frying. This will make the crust more firm.<br /><br />The white of an egg alone may be used for egging them, but not the yolk alone. Whip the egg with the water, just enough to break it, as air-bubbles in the egg will break in frying, and let the grease penetrate. Serve the croquettes on a platter, spread them on a napkin and garnish with sprigs of parsley.Paolohttp://www.blogger.com/profile/15607200833476613630noreply@blogger.com0