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1.--Portugal Iced Pudding.
Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of
Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1
pint of whipped cream. Then place in the freezer to harden and serve.
2.--English Chicken Salad.
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup
of cooked chestnuts chopped and 2 green peppers cut fine. Season with
salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover
with a mayonnaise dressing. Serve cold.
3.--Turkish Stewed Lamb.
Season a quarter of a young lamb and cut into pieces. Lay in a large
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
slowly until tender. Then fry thin slices of egg-plant and add to the
stew. Serve hot.
4.--Irish Apple Pudding.
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle
with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of
cinnamon and cloves. Then cover with a rich pie-paste and let bake
until done.
5.--Indian Rice.
Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and
season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron
in 1 cup of the stock; then let all cook slowly until the broth is
entirely absorbed by the rice. Serve very hot.
6.--Hungarian Chicken Soup.
Boil a large chicken in 3 quarts of water; season with salt, sage and
pepper; add 1 onion chopped and cook until tender.
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