Cut a fat hen into pieces at the joints and boil until tender; season
and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of
tomato-sauce, salt and pepper to taste. Serve the chicken on a platter
with boiled rice.
12.--Hungarian Bread Pudding.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar,
1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg
and grated lemon peel; then mix with the yolks of 4 eggs and the
whites beaten stiff. Put in a well-buttered pudding-dish, and let bake
until done. Serve hot with wine sauce.
13.--Swedish Baked Turnips.
Peel small tender turnips; heat 1 tablespoonful of butter in a
saucepan. Place the turnips in whole, sprinkle with salt and pepper;
add a tablespoonful of sugar. Pour over a cup of water; cover and let
cook for one hour until tender but not broken. Thicken the sauce with
flour and milk. Add a little water and set in the oven a half hour,
covered with paper; then serve.
14.--Belgian Baked Bananas.
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in
a glass dish and pour over the sauce. Let get cold and serve.
15.--Japanese Rice.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and
salt to taste.
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