A Foreign Dish for every day in the year

1908

JANUARY.

1.—­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.

2.—­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.

3.—­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.

4.—­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.

5.—­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.

6.—­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.

7.—­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.