Russian Stewed Duck.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2
peppers; season well with salt and sprinkle with pepper. Heat some
vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
the beaten eggs and mix with the cabbage. Serve cold.
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Russian National Soup.
Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot wa... Russian Omelet.
Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1... Russian Pancakes.
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses. ... Russian Pickled Herring.
Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon; add a little hot ... Russian Pot Roast.
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whi... RUSSIAN PUNCH TORTE
Bake three layers of almond tart and flavor it with a wine glass of arrack. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil one-half pound of sugar in on... Russian Relish.
Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another la... Russian Rice Pudding.
Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices. ... RUSSIAN SALAD
Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herring, which you have soaked in water for twenty-four hours; skin and take out every bon... Russian Salad
There comes a time during the week, even in careful housekeeping, when there is an accumulation of little things, a few olives, a slice or two of beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny little bit of cold fish, or cold me... Russian Salad.
Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour. Add a cup of hot water and the juice of a le... Russian Sandwich.
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy sh... RUSSIAN SANDWICHES
Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing. ... Russian Stewed Chicken.
Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt a... Russian Stewed Duck.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vine... Russian Stewed Fish.
Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat th... Russian Stuffed Tongue.
Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly s... RUSSIAN TEA CAKES
Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four ti... RYE BREAD (AMERICAN) No. 1
Dissolve one cake compressed yeast in two cups of lukewarm water and one cup of milk which has been scalded and cooled; or if so desired the milk may be omitted and all water used; add two and one-half cups of rye flour or enough to make a sponge. Beat we... RYE BREAD PUDDING
Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four eggs very light with one-half cup of sugar, then add a pinch of cloves and allspice, one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter pound of chopped almonds... RYE BREAD TORTE
Beat the yolks of four eggs very light with one cup of sugar; add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added. Moisten one-half cup of ground almonds with two tablespoons of sherry, add... RYE BREAD, No. 2
Sift three cups of rye flour, three cups of wheat flour and two teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast or any other yeast in two cups of lukewarm water. When the yeast is dissolved pour it into the flour and make into a do... RYE FLOUR MUFFINS
Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda; add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted, one-quarter cup of chopped raisins and four tables... RYE ROLLS
4 cups flour 1 teaspoon salt 6 teaspoons Dr. Price's Baking Powder 1 tablespoon shortening 1-1/2 cups milk Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board. Turn o... S Tuffed Egg Plant
Choose four rather small egg plants and cut in halves; with a spoon scoop out a part of the flesh from each half, leaving a thin layer adhering to the skin. Salt the shells and drain; chop the flesh. Mince two or three onions, brown with a little bu... SAFFRON RICE
Weigh four very fresh eggs and put them in an earthenware dish. Add successively, sieved flour, fine sugar, and fresh butter, each one of these items being of the same weight of the eggs--hence the name: Four Quarters. With a wooden spoon, work these four... SAGO SOUP
3 oz. Sago--1d. 1 pint Milk--2 1/2d. 2 quarts Bone Stock 1 Leek Salt and Pepper--1/2d. Total Cost--4d. Time--Half an Hour. Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago; continue st... SALAD DRESSING
From MRS. MARY C. BELL, of Florida, Lady Manager. Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish...