365 Foreign Dishes Part 12

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-b.u.t.tered pudding-dish. Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done. Serve cold.

7.--French Fried Cuc.u.mbers.

Peel the cuc.u.mbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine bread-crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato-sauce and veal chops.

8.--German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water. Serve ice-cold with macaroons.

9.--Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of b.u.t.ter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

10.--English Tarts.

Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the edges. Drop in a kettle of deep hot lard and fry until a delicate brown. Sprinkle with pulverized sugar and serve hot.

11.--Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock.

Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

12.--Spanish Broiled Kidney.

Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle with salt and pepper and brush with b.u.t.ter; put on a broiler and cook for five minutes. Then place on a platter; pour over some lemon-juice and hot b.u.t.ter; sprinkle with parsley and serve at once.

13.--Egyptian Stuffed Peppers.

Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of b.u.t.ter and let bake three-quarters of an hour. Serve. Garnish with cuc.u.mber salad.

14.--English Tea Cakes.

Beat 1/4 pound of b.u.t.ter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin. Cut into round cakes and bake in a quick oven until done.

15.--Bavarian Cheese Cake.

Make a rich biscuit dough; roll out and place on a well-b.u.t.tered pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted b.u.t.ter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.

16.--Spanish Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; then add the chicken with 1 gla.s.s of sherry wine. Cook ten minutes.

Serve hot with boiled rice.

17.--Polish Shrimp Salad.

Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces.

Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve.

18.--Dutch Apple Pudding.

Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold.

19.--Bavarian Potatoes.

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of b.u.t.ter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes.

Serve hot.

20.--Spanish Steak Roll.

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard-boiled eggs and season with salt and pepper. Mix with b.u.t.ter and fine bread-crumbs; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender. Serve hot, garnished with olives and parsley.

21.--Oriental Cabbage.

Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder. Cover and let all simmer until tender.

Serve very hot on a border of boiled rice.

22.--Dutch Salad.

Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut fine, 2 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together.

Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.

23.--Greek Cuc.u.mbers.

Peel large cuc.u.mbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cuc.u.mbers. Lay the cuc.u.mbers in a stew-pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of b.u.t.ter, and let cook until tender. Serve hot, and pour over a well-seasoned white sauce. Garnish with parsley.

24.--Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2 cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.

Shape into a roll and lay in a baking-dish; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with fried parsley.