Cooking Blog: July 2011

Austrian Potato Dumplings

1:50 PM | Labels: Austrian Potato Dumplings cook

Austrian Potato Dumplings

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4

eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in

deep hot lard until brown. Serve hot with cooked fruit.

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Egyptian Meat Balls

1:21 PM | Labels: Egyptian Meat Balls cook

Egyptian Meat Balls

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of

chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of

bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice

and pour over all a highly seasoned tomato−sauce

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Scotch Scones

1:17 PM | Labels: Scotch Scones cook

Scotch Scones

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a

soft dough. Lay on a well−floured baking−board and roll 1 inch thick. Cut with a round cake−cutter and bake

on a hot greased griddle until brown on both sides. Serve hot with butter

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Chinese Chicken

1:10 PM | Labels: Chinese Chicken cook

Chinese Chicken

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan.

Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with

hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded

pineapple

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Turkish Pudding

1:08 PM | Labels: Turkish Pudding cook

Turkish Pudding

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of

pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well

together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped

cream

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English Gems

1:06 PM | Labels: cook English Gems

English Gems

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1

large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,

cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of

currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover

with chocolate icing

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East India Fish

1:03 PM | Labels: East India Fish cook

East India Fish

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped

fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let

boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a

few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast

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Austrian Goulasch

12:55 PM | Labels: Austrian Goulasch cook

Austrian Goulasch

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled

onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was

cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen

minutes then serve very hot

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