365 Foreign Dishes

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Title: 365 Foreign Dishes
Author: Unknown
Release Date: November 7, 2003 [EBook #10011]
Language: English
Character set encoding: ISO-8859-1
0. START OF THIS PROJECT GUTENBERG EBOOK 365 FOREIGN
DISHES ***
Produced by Andrew Heath, Joshua Hutchinson, Audrey Longhurst and
PG Distributed Proofreaders
365 FOREIGN DISHES
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.
8.--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.
9.--Belgian Rice Dessert.
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir
in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar.
Remove from the fire. Add 1 teaspoonful of vanilla; then form into
cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden
brown. Sprinkle with pulverized sugar and put some red currant jelly
on top and serve.
10.--Bavarian Pear Pudding.
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped
suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated
peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some

sifted flour; mix well, and form into a large ball. Then peel 1 quart of
pears. Cut in