Bohemian-American Cook Book

Page 2 See this page in the book

o • *^ 0^ o " « ^ V^^'/ \-^-\/ "°,''^'/ •^"^ A^ 2.^-^^. O • » ^^ **Tr.'^.<^«.^^<o -^0^ /.'J^>X /V^^^^ /.-^A, *0^.

.4P.

Page 3 See this page in the book

v^ o A^^ o > O' ^^^^ 3^ ^ -^ v' si*' -^^^^ H^xv ^'^^^^.^^ iS^-r^ ^

Page 7 See this page in the book

Bohemian American TESTED AND PRACTICAL RECIPES FOR AMERICAN AND BOHEMIAN DISHES AN ENGLISH TRANSLATION OF THE COOK BOOK PUBLISHED IN THE BOHEMIAN LANGUAGE AND COMPÍLED BY MARY ROSICKÝ Printed and Published by the National Printing Co. Omaha, Nebr.

Page 8 See this page in the book

A' COPYRIGHTED BY ROSE ROSICKÝ AUG 30 1915 5CI.A41129G

Page 9 See this page in the book

A FEW WORDS BY THE TRANSLATOR. J HAVE translated the cook book compiled by my mother for two reasons:

becanse we continnally receive inquiries for a Bohemian cook book written in the English langaiage, from the daughters of our Bohemian immigrants, who were born and raised here and do not read Bohemian as well as parents.

Second, to American housewives who wish to try foreign dishes. The Bohemian fathers and mothers deplore the fact that their children have Americanized so in the second generation mother tongue is half obliterated. We can see of it, immigrants who left fertile and beautiful land because long years of despotism, class prejudice, heavy taxation and other unjust vexations have made it wellnigh impossible for a poor peasant or laborer to better himself there. The average American can have no conception of what it means to tear one's self up by the leave one's native land and dearest relatives forever, start life anew in a strange country, and learn a new language.

On the other hand, we can see clearly the childrens' side of the situation. They have been born, raised and educated in America, and this country will always be their home. parents' land is to but a picture or a story.

Among our people in the country settlements the children talk and even read and write to a greater extent than in the cities, but in any event it is safe to say that with the third s'eneration the large majority cease to be Bohemians, except in name.

Each country has its special style of cookery, and I think that is one way of preserving the nationality to a certain extent and for a time at least, for we all like dishes which our mothers prepared for us.

If the daughters cook the mothers did, and teach

Page 10 See this page in the book

their daughters to do likewise, it will at least be a reminder of our parents' native land.

As far as the demand of American housewives for foreign cookery books is concerned, is no doubt brought about by the ever increasing custom of traveling abroad, of course makes cosmopolitans of us.

The average American, who travels in his own country and does not live near settlements of industrious and progressive foreigners, generally has three names for all Europeans, namely:

Dago, Dutchman or Swede. Of the Slavs he usually knows nothing at all.

It is different with the American who has been abroad. If he is at all intellectual and observing, he knows that there is culture and crudeness in all nationalities, and aside certain racial characteristics, we are all the same human beings, struggles, sorrows, hopes, aspirations and problems. Perhaps the present war has done more to open the minds of Americans to the status of the various nationalities composing Europe, and the relation they bear to each other, than anything else.

it comes down to cooking itself, the real cook, no matter what her nationality, is always eager to try something new. know the American housewife will find many new and tasty dishes in book.

My mother, Mary Rosický, was born in Klatovy, Bohemia, December 8th, 1854, and died in Omaha, Nebraska, October 9th, 1912, having come to this country when thirteen years of age.

The women in her family were noted for cooking, so she acquired her art a natural inheritance. However, while good cooking is in the main an inborn art, it can be learned by perseverance, patience and diligence. ROSE ROSICKÝ. Omaha, Nebraska, March 25th,

Page 11 See this page in the book

PREFACE.

^^YC> BOOK is valuable, if the reader does not read J\j it and does not grasp the spirit in Á\ it is written.

When following directions given in a cook book, it is necessary that everything be done exactly a^ the recipe states, even though some thing may seem insignificant, for very often success depends upon that very insignificant thing. American cookery is, in many respects, more simple than Bohemian cookery, for in America many appliances and improvements are used which are not known in Bohemia.

Besides baking powder is extensively, often instead of yeast, and that is entirely unknown in Bohemia. Among Bohemians who came here their mother country, there are many who think that American cookery is not as as Bohemian.

is probably owing to the fact that many American housewives to only those dishes require the least time and labor, but foods may be poor, if proper care is not given to their preparation. That American cookery does not always appeal to those who have grown up in any European country is easily understood, for we usually those foods to which we have been accustomed childhood.

We give in this cook book also some American dishes and think the readers will find that they are as good as any, when properly made. It will not be amiss to give a few hints in general, regarding the kitchen: Iron kettles, etc. which were used a great deal formerly and still are used to a certain extent, when new filled with water, to which has been added some charcoal, and this should be kept boiling for a while. Then we may scour the kettle well and it is ready for use.

Iron skillets, griddles, etc. should be well greased

Page 12 See this page in the book

and then the grease should be burned or smoked off^ once or twice, before they are used. Where conditions permit, nothing but granite and ahiminum ware should be used.

If we wish to use stone or earthen ware, it is best to fill new pieces with cold water and let it come slowly to the boiling point. In this way we may ward off the cracking thereof. When washing greasy kitchenware, put a little soda into the water.

Vinegar cruets, water bottles and bottles in general may be cleansed with water and shot, tacks or sand.

Put two or three 03'ster shells, thoroughly cleansed, into your water kettle and the sediment from the water settle on of on the of the It goes without saying that the kitchen should be as thoroughly equipped as possible.

Below is a of measures and weights, whiclj may come in handy to the housewife: Sixteen ounces are one pound. Four quarts or eight pints are one gallon. Four pecks are one busliel, and a peck is two gal Ions or eight quarts. Four cups are one quart. An ordinary tumbler is half a pint.

Two heaping contain as much as one heaping tablespoon. One heaping tablespoon of sugar weighs one ounce. Two level teacups of granulated sugar weigh one Two heaping tablespoons of flour weigh one ounce. One teacup contains heaping of Five teacups. of sifted flour weigh one pound.

Page 13 See this page in the book

A quart of sifted flour weighs one pound. A liberal tablespoon of butter weighs one ounce. A piece of butter, the size of an egg, weighs two A teacup of contains Two teacups of packed, weigh one Eight large or ten medium sized eggs weigh one In conclusion it may be noted that inasmuch as a great many of the in book call for various condiments (mace, cloves, allspice, garlic, caraway seed, lemon etc.) it is impossible to give the exact because individual tastes vary.

The housewife use her own judgment, and if necessary omit some of them altogether. The expert foreign cook depends entirely on her tongue in respect, adding a of tasting the food, then adding a little of something else and so on. Some people do not like garlic or caraway seed. These may be omitted altogether, without spoiling the dish, and is true of many of the others.

who do the various flavors, to have food seasoned that way. In the recipes for bread, raised tarts, etc., the exact amount of flour is seldom given. As every cook knows, flours vary, and she must be guided by her experience. After one failures she can tell just how much to use.

Many call for blended without giving the exact amounts of In this too the housewife must be guided by the taste of her family. She can use one of to of each to a tablespoon of flour). Wherever the word is or

Page 14 See this page in the book

white pepper is meant.

In recipes calling for red pepper or paprika, it is so stated.

or dash of spices means of course ground spices.

In recipes calling for wine, sour wine is used for meats, gravies, and requiring sweetening, in all others use sweet The amount is governed by the amount of meat. A pound of meat requires a quart of If you wish to have good soup, place the meat in cold water, and let it simmer If you do not care for very strong soup and wish the meat to have a better flavor, you may place it in boiling water. Some cooks prefer to skim soup, but this is not necessary, in fact, it will be stronger if the scum be left in it and the soup be strained before putting in the rice, noodles or whatever you are going to use. Two of soup is considered enough for six or eight people and the average is figured out accordingly.

Soups are divided into two kinds: meat soups and Lenteii soups. Both kinds may be clear or thick. thin soups are usually served with croutons, etc.

Meat Soups.

Masité polévky. I. ORDINARY BEEF SOUP. Ohi/ejná istá hovzí Wash two pounds of beef in clear cold water will do for six people) and pound lightly with a wooden pounder for the purpose. Place the meat in two quarts of cold water and let it simmer.

the soup ceases foaming, add salt and various usually the more the better, as: celery tops and roots, parsley tops

Page 15 See this page in the book

and roots, onion, leek, kale, carrots, tomatoes, cabba^i>-e, etc.

Needless to remark that all the ye^etables should first be carefully washed. If vegetables are scarce, as for instance in winter, a handful of dry peas, a small piece of garlic, a dash of caraway seed, a few dried and two of canned tomatoes will add a good flavor. The cook may use such vegetables as the family likes and must govern herself thereby. A good flavor is added to soup if we add minced onion and beef liver fried in butter. Beef kidneys and bones also add flavor. After putting in the vegetables, let the soup simmer very gently two and a half to three hours. soup evaporates to any extent, add to keep up the required amount, a time. When the soup is finally strain through a sieve into another kettle, bring to the boiling point and add whatever you wish, according to the recipes that follow. BOUILLON.

Bouillon.

Bouillon is prepared in the same manner as the foregoing, with the exception that the meat is cut into cubes, which makes the stronger.

Bouillon is served in cups. 3. SAGO SOUP. se sag em.

Wash the sago several times in warm and tlien let it boil in clear beef soup a few Before serving, add salt and a dash of grated One tablespoonful of sago is required to a person.

4. SAGO SOUP WITH YOLKS. Ságová polcvl'a se žloutl-ij. Wash the sago as in the foregoing and place in a kettle of I'lear soup. When the sago is soft, add four yolks beaten in a small quantity of warm and

Page 16 See this page in the book

take away from the fire immediately. If the yolks were to boil, they would curdle. 5. BARLEY SOUP. Ohijejná l-rupová 'poUvka. Wash thoroughly half a cup of pearl barley, pour it a cup of liot water, add a tablespoon of butter and of it one hour and a being careful that it does not burn or dry out.

the barley is it in a tureen, add a chives, hot 6. RICE SOUP.

Rf/žová poUvha. Pick over half a cup of rice, wash in tepid water, changing same several times, place it in a pan, pour a cup of boiling water over it, add salt, ground mace, a and let it If the water evaporates, add The rice must not burn or be broken. is done, turn it into the tureen, add minced parsley, a pinch of saffron and the clear soup. You may finally add one egg beaten with a cup of sweet cream. 7. RICE SOUP WITH SPRING CHICKEN. Rýžová polévka s hiiaty.

Pick over a cup of rice and wash thoroughly. it in a saucepan and pour over it two or three cups of boiling water, add a piece of good butter, salt, and boil the rice until it is tender.

of two spring chickens.

them out and cut up in small pieces and place in the tureen. Strain the soup, off all the fat, gTated nutmeg and minced parsley and pour all over the rice and then pour this mixture over the chickens in the tureen.

Page 17 See this page in the book

8. CREAM OF RICE SOUP. Rýžová poUvl'a na zpsob IrupovJcy.

tlioroiiglily a cup of rice in hot water. Mix two tablespoons of flour with cold water, add it to the then pour it strong beef soup (if possible, add to the soup-meat half an old Put to boil and mix the begins to a small piece of good butter and it to one as it evaporates.

strain through a strainer and place again over the fire. it begins to boil, pour into a tureen, add tAVO yolks beaten spoons of cream and serve. 9. POTATO SOUP.

Hovzí poUvl-a s hramhori/.

Boil four peeled and quartered in When done, pour the water off, place the potatoes in a tureen, pour clear seasoned soup over them 10. MUSHROOM SOUP. z erstvijcli liulj.

six large mushrooms add minced parsley, and allow all to stew in two tablespoons of butter, then dust with flour and stew a while longer.

Then pour on enough good clear soup to it of the consistency of very thin of mace and several tablespoons of good cream, it to boil and pour over bread croutons. 11. CAULIFLOWER SOUP. z harfiolu.

a of separate of the same size and let them boil in soup until Place a tablespoon of good butter in a saucepan; when melted, add a tablespoon of flour; when it bubbles, add some of the soup in which the cauliflower has been boiling.

Add a pinch of ground mace, two tea-

Page 18 See this page in the book

of cream and two beaten yolks, mix well and let it boil a little. Place croutons and minced fried liver in a tureen, the soup over add the boiled cauliflower and serve. 12. PEA SOUP.

Ilracliovcl polévka. To serve six person soak a cup of dried in The next day tender, then mash and put through a them good beef soup, add a pinch of marjoram, a iinced parsley, two grated raw potatoes and it to In the meantime, blend a tablespoon of flour with a tablespoon of butter until a golden brown, add to the soup and pour all into a tureen in which you have placed bread croutons. 13. MOCK PEA SOUP. z tstového lirachu.

Beat together two eggs, two tablespoons of two of of the is or rendered in a and it is smoking hot, force the it a ricer.

it is fried a golden it out with a skimmer, place in a tureen and pour good clear soup over it.

14. NOODLE s nudlemi 7ieho flíky.

Place on the molding board two cups of flour, make a well in the center and break it two eggs. Add a salt and with a knife or fork work the and eggs together until you can handle the dough with your liands.

thoroughly with your hands until the dough is smooth and soft as velvet, but it must not be too stiff with Cut this dough into three pieces and after thoroughly dusting your board with out each piece as thin as you can.

to dry, then cut into strips a little over an inch

Page 19 See this page in the book

wide, place one on top of anotlier in a pile about two high.

a sharp cut spread them out over the board and allow them to dry You may also make For these the dough need not be rolled as thin as for the it is partially dry, fold it over and cut into pieces about a quarter of an inch square. 15. CHICKEN SOUP WITH NOODLES. Polévka se slepici a nudlemi.

Wash and clean an old chicken, place in a pour two quarts of cold water over it, add salt and allow it to simmer.

Take off the scum and w^ien the soup is clear, add vegetables. When the chicken is tender, take the kettle from the off the fat, take the chicken out, cut it up into small pieces, and place them in a tureen.

Strain the soup, let it come to a boiling point, add and the chicken and 16. GOOSE GIBLET SOUP. z husich drobek.

Wash thoroughly the wings, giblet, liver, heart and neck of a goose, cut into small pieces, place in a kettle, pour over them two quarts of cold water, add allow it to simmer. Skim off the scum and when the soup is clear, add vegetables, as for beef soup.

the contents are tender, take them out, strain the soup, add a pinch of mace, and noodles made with one egg. the giblet, etc.

a tureen and pour the soup over them. The is more palatable if minced and fried separatel}^ and then added to the soup. TRIPE s drUkami.

Thoroughly clean and wash tripe, place in a kettle, cover with cold water and boil half an hour. it out, clean once more, wash in cold water, in a kettle, pour cold water over it, add salt, and allow it

Page 20 See this page in the book

to it out, cut in tliin place them in a kettle, pour good beef soup over them, add minced parsley, butter and flour blended to^etlicr until brown, a pinch of and marjoram, a clove of garlic mixed it ]ias all boiled together a few moments it is to 18. DOUGH DROPS SOUP. s l-apcinim.

Place four teaspoons of flour in a bowl, add one whole egg, salt and beat thoroughly. The dough must be thin, as for pancakes. Drop with a spoon into ing soup, stirring it with a fork as you pour it in. about five minutes and 19. GRATED DOUGH SOUP. se stroulicinJcou. Make dough as for noodles, except that you add more flour, so it be very stiff. Then grate it on a grater, dipping it in flour as you go along. Allow the grated dough to dry, then drop into boiling soup. 20. CROUTON se sušenijm hilijm cJileheni neh žemlil-ou.

Cut stale white bread a spoonful of butter in a saucepan and when it is melted, the croutons it and fry a If the soup is strong and rich, it will be sufficient to simply toast tlie dice in the oA^en.

The clear soup and croutons are served 21. SOUP WITH RYE BREAD. Polévka se žitným chlebem. Cut thin of rye bread and toast them until brown. i:>lace the in a pan, it, add an minced and fried in butter, a dash of ground mace and the same of caraway seed. Let all boil together for a few then add minced chives and a

Page 21 See this page in the book

pincli of saffron and pour all into the tureen. beat two eggs with two or three tablespoons of cream to the ^ 22. MEAT PUREE. se sekaninou.

or grind fine a cup of beef or or roasted (you may use left-overs this way). Fry one minced onion in a tablespoon of butter, add the chopped meat and let is simmer a while. Then pound all to a paste in a mortar. To one quart of good beef soup add two of white bread or three soda crackers, two or and finally the Mix all and strain through a add and serve with croutons. 23. POTATO PUREE. z brambor.

Boil three medium sized potatoes, and Cut a of white bread into small dice and fry to a golden brown. Add the of three boiled eggs the and mash smooth. Place this in a pan, pour one quart of clear beef it and allow it to boil half an Mix with clear soup, strain and serve. 24. BARLEY PUREE. Kriqjovl-a.

Boil a cup of barley. When done, put it in another pan, add a little piece of good and mix Then add two quarts of hot beef soup, strain and add a pinch of mace. Beat six yolks with a small quantity of tepid soup, add this to the hot soup, take from the fire immediately, an egg beater and serve in cups.

Page 22 See this page in the book

IG 25. SOUP WITH FARINA QUENELLES. s thnijini knedííky krupinými.,^ of one Qg^^ and one yolk, a teaspoon of minced, chives and finally four of the to ten minutes, then make the of English walnuts, drop them the ten minutes.

Add minced parsley, chives, of saffron and 26. SOUP WITH CALF'S BRAIN QUENELLES. s knedlicky z mozku.

Wash thoroughly a calf or hog brain and parboil in it and mince fine with parsley, add and fry all in Then put this into a mortar, add a slice of stale white bread that has been soaked in milk, and pound all to a paste. Or else you may cream together thoroughly with a spoon.

Cream a tablespoon of to it the prepared brain, one whole egg and one yolk, some dry bread crumbs and mix the of a walnut.

Boil one to test it.

If it is too soft, add a little more of the bread crumbs. The are boiled in the soup. Before serving add a pinch of saffron and mace. 27. SOUP WITH CALF'S LIVER QUENELLES. s jaternimi knedlicky.

Mince fine half a pound of veal or beef liver, take out all veins, etc.

and mix well with two of beef marrow or butter, add a pinch of marjoram, grated lemon rind, a clove of garlic mixed to a paste with salt, a pinch of mace and pepper, two salt and enough bread crumbs to make the mixture not or Always remember the bread crumbs swell in boiling, so that if 3"ou put in too much, the quenelles will be hard. is true also of Form balls of this and boil ten minutes in two

Page 23 See this page in the book

quarts of good strong soup. You may use goose liver in place of the beef or veal. 28. SOUP WITH VEAL QUENELLES. Polévka s knedlicky masitými. fine half a pound of boiled or baked add three of white bread soaked in and cream both to a paste. Cream two tablespoons of butter, one yolk, mix the paste and if the mixture should be too thin, add bread to Make small balls, cover them with bread crumbs and fry a them in a tureen, pour clear beef soup over them and 29. SOUP WITH POTATO QUENELLES. s knedVwhy z bramboru.

mealy and of butter, add minced parsley, one eggy and Add the grated potatoes and mix the size of a walnut, cover with bread crumbs and fry a golden in butter or in a tureen, pour clear soup over them and serve. 30. SOUP WITH MARROW QUENELLES. s knedlíky z hovzího morku.

of beef marrow it is white, then add two eggs, mixing in one a dash of salt, mace and grated lemon rind. Mix thoroughly, add enough bread crumbs to make the mixture firm enough to form balls. Boil one ball, to see if it is of the right consistency. If too thin, add bread crumbs. Boil the balls ten minutes in beef soup and serve. 31. SOUP WITH EGG QUENELLES. s knedlíky z vajec.

two in and add the quantity of cream or milk. Place a tablespoon of good

Page 24 See this page in the book

butter in a saucepan and when it is hot, pour the whites and cream it.

Stir constantly while it is frying*.

it to add three yolks, a salt, nutmeg- and pepper. Mix and drop a Allow the to boil two or three minutes and serve. 32. SOUP WITH FARINA COLOMBINES No.

Folcvl'ci s Irupinijmi vandlicl'avii.

two of a to boil, add of farina and let it boil until thick, then take from the fire and let it Cream three tablespoons of good butter, add three eggs, one at the time and each time add a third of the thickened farina. to Grease colombine pans, dust thoroughly with bread crumbs and halffill with the above. Bake slowly. When the colombines are baked place them in the soup tureen, add clear hot soup and serve. Colombines may also be steamed.

Place the pans containing the batter into another pan with hot water and let them steam in this, in a hot oven.

33. SOUP WITH FARINA COLOMBINES No.

Polévl-a se svítkem l-rupiným. two Add a of ground mace and the same of cup of fine farina and mix lightly.

three tablespoons of lard into a deep saucepan, or half butter and half it is smoking hot, pour in the mixture and fry. When one side is fried, turn like a pancake and fry the it is thoroughly done, turn out to cool, cut into dice, place them in clear boiling soup and let them boil about five minutes. When boiled the proper time, tlie colombines will swell to the consistency, but if boiled too long, they become hard.

Page 25 See this page in the book

34. SOUP WITH CALF'S BRAIN COLOMBINES. s vandlikami z mozku.

Parboil a calf brain in two of butter and some chopped green parsle}^ and fry the brain in this slightly. Soak two slices of bread in milk, squeeze dry and in Add one cup of milk and let it boil down a stirring constantly, then put aside to one of butter, add the boiled bread, of salt, one whole egg and two yolks, and then cream an add the (2) Grease the colombine pans, dust with fine bread crumbs, in each mould a of then a of the brain and on top a of Steam as directed in the precedingthe colombines in a tureen, add clear beef soup and 35. SOUP WITH FLOUR COLOMBINES. se svítkem nioucníjni.

Cream two tablespoons of butter, add one whole Qgg and two yolks, mix well, then add flour so that the dough will drop from a spoon, then add the two beaten whites. Grease a shallow pan with butter, pour the dough into it and bake until a golden brown. When done, turn out to cool, and cut into dice or croutons. Pour good clear soup over them and serve. 36. SOUP WITH BEEF COLOMBINES. se svitkem z Jiovzílio masa.

Grind add pepper, minced onion and minced parsley. Put some lard into a saucepan and let the mixture simmer in it.

In the meantime a tables] )oon of add one eggj a of wliite bread crumbs soaked in tlien squeezed dry, and the simmered must be cool. Mix all together well, place in a greased

Page 26 See this page in the book

pan and bake. When done, cut into dice, pour clear beef soup on them and serve. 37. SOUP WITH BREAD COLOMBINES. se svítkem žemlovým nho cldehouým. Cut stale white bread into dice, and soak in cream. two whole eggs and one add a of ground mace, the bread, a salt and mix thoroughly.

Grease a baking pan with bread or cracker crumbs, pour in the mixture and bake to a golden brown, out and when cold cut up into Brown butter and flour together, add it to and it the croutons, Lenten Soups. Postní polévky. Svaenina ^e všech zelenin k postním polévkám.

Place in a deep kettle two several stalks of leek and a bunch of all cut add a of and the to fry a add a cup of a bit of parsley and two or three water and simmer gently two or three hours, skimming the scum as it rises.

done, take from the and the to an hour with the in it and then strain carefully into a stone jar.

Cover and stand in a cool place. is suitable for all Lenten soups or gravies. Ryhi Take out carefully the insides of two fish, one containing eggs and tlie other milt, being careful to separate the gall and intestines, of course are rejected.

_ Place the fish in a kettle and pour over them as described in recipe 38, add minced

Page 27 See this page in the book

parsey, a pincli of and one liour.

Then add flonr and bntter blended together until a golden brown a pincli of grated mace and the same of grated ginger. Allow the soup to simmer a short time and ponr into a tureen in which you have placed croutons. 40. SOUP WITH FISH QUENELLES. Eyhi poUv'ka s hnedliclcy.

Prepare stock as given in No. fine two slices of fish, taking out all the bones and skin, and then pound to a paste with three hard-boiled yolks. two tablespoons of butter, add two whole eggs and one yolk, a pinch of mace, the same of grated ginger, a bit of grated lemon rind, salt, the fish paste, and mix all Then add bread crumbs sufficient to form small balls and allow them to boil in the soup. they are done, thicken the soup with flour and butter blended to a light brown and serve. 41. TURTLE SOUP.

Želví pole viea.

The turtle should be killed the evening before and hung up, to bleed thoroughly. The best way to induce a turtle to stick its head out is to place a red hot iron on its back.

When the head is projected, cut it off with a sharp knife, also the extremities, and hang the turtle up.

The extremities are placed for a few moments in boiling water, so they may be skinned easily, and are then put away in a cool place. In the morningseparate the shells carefuly, in order that the gall bag be not broken.

The eggs, flesh and extremities are then placed in boiled two should be once as much water as we to SOU]).

liours add a few of ham and a fourtli of a pound of butter and boil two hours longer.

Then add a wineglass of amount of flour mixed to a paste with a tablespoon of

Page 28 See this page in the book

• one onion minced two stalks of green parsley, a bay leaf, thyme and sage, teaof cloves and a of paprika and boil one hour longer. 42. MOCK TURTLE SOUP. Napodobená želví polévliO.

Boil a small calf's head. it is done, pick off cut pieces and the Blend two of butter with two it is a golden pour in two of the stock. then add the or canned a of cloves, allspice, and' paprika, green parsle}^, and boil five minutes longer. Then add two hard boiled eggs cut into slices and half a l^mon sliced, and serve. 43. PUREE OF PEAS. Polévl-a z hrachu.

Boil a cup and a half of peas until masli thoroughly and pour over it a quart of stock (No.

38), add two cloves of garlic mashed to a paste and a Strain, add of marjoram, mace and ginger, butter and flour blended until brown, and boil a while longer, then pour over bread croutons. 44. PUREE OF LENTILS. PolévJíU oková. Lentil soup is made as the foregoing, with the exception of adding a pinch of ground of croutons, thin slices of bread fried in butter are used. 45. BEAN Fazolová polévl-a.

force through a strainer. butter and flour to a light add the spices, a pinch of marjoram and a clove of garlic mashed to a paste with

Page 29 See this page in the book

46. VEGETABLE SOUP. Polévlai ze zelcniKij.

Chop fine the following vegetables: four onions, four small potatoes, two cups of cabbage, one tomato and a handful of green in a saucepan and cover with to the are add the right amount of soup and simmer Then add two cups a of butter and two add a of and boil a few minutes GARLIC SOUP. Old: rop.

Cut rye bread in thin slices and fry in butter. Mash three cloves of garlic to a paste with butter and in boiling water and let it simmer a while, then the You may use of is considered a preventive of disease.

No.

Zelnice coiiracka.

Place in a kettle a quart of water in which cabbage has been add a pint of sour-kraut, a quart of water, and allow it to simmer a while. Beat six yolks or three whole eggs with a cup cream and a piece of butter, pour this into the soup, beat it in thoroughly and If you like a thick soup, you can add flour to the ^gg^ and cream. 49. CABBAGE SOUP No.

Zelná polévl-a na Allow a cup of sour-kraut to a quart and half of boil gently In the meantime mix a cup of sour cream with two tablespoons of flour, add to the soup, Then break into the soup, five or six eggs, one at the time, beating them in, boil three minutes longer and

Page 30 See this page in the book

50. BEER SOUP No.

Pivní polévha.

Boil one quart of beer with one quart of water. When to add two tablespoons of sugar, a teaof butter and a pinch of grated nutmeg. three yolks with a cup or milk, add to the boiling soup, beat it in thoroughly, so it will not curdle and serve when to bubble.

51. BEER SOUP No.

Pivní polévha na Boil equal quantities of beer and separately. Add a tablespoon of sugar to the beer, and a pinch of salt to the milk.

both have begun to boil, pour the milk into the beer carefully, to prevent curdling.

two or three eggs to the amount of soup) with a little water, and add to the boiling soup.

Beat thoroughly, so the not curdle.

52. BEER SOUP WITH RYE BREAD. pivní s clilebem.

Cut two or three slices of rye bread into dice, place in a kettle, add a quart of water and a quart of beer, a pinch of salt and caraway seed, a clove of garlic mashed to a paste with butter, and boil half an hour. Beat four yolks with a cup of cream and add to the boiling soup, it thoroughly, to prevent curdling. 53. WINE SOUP.

Polevl'a z vína.

Boil equal amounts of water and white wine, add sugar to taste, a stick of whole cinnamon, a slice of lemon rind, skimming until clear. four yolks with two tablespoons of cream, add a teaspoon of flour, cold wine, and salt, mix thoroughly and pour into the ing wine and water, w^hicli has previously been strained. Beat all together thoroughly, but do not boil any more. Serve in cups.

Page 31 See this page in the book

PoUvlca hramhorovd.

Fry minced onion, parsley and marjoram in butter to a golden brown, add pour over all stock No. 38 and boil a while. Blend butter and flour together until a light brown, add soup with a dash of grated ginger. little longer, strain and serve.

55. POTATO SOUP WITH MUSHROOMS. PoUvlca hramhorovd s lioiihami.

Peel and quarter four large potatoes, place them in two quarts of cold water and boil. Add salt, celery and fresh or dried mushrooms. When the potatoes are tender, take out the butter and flour to a light brown (two tablespoons of butter and one of flour) and thicken the soup with Mash a clove of garlic w^ith add it and a pinch of marjoram to the soup, and serve.

56. BARLEY SOUP WITH MUSHROOMS. Ivrwpková se sušenými houhami.

Boil a small cup of pearl barley in i3Íece of In boil three handfuls of dried mushrooms, then pour off the water and mince them fine with a little green parAdd stock No. 38 and the liquor from the mushrooms, the barley, a pinch of and butter and flour blended Allow it to boil a minute or two and serve. 57. WHEAT BREAD SOUP. PoUvlca žemlová (panadlová).

Boil four or six slices of white bread in salted water fifteen minutes. Beat three eggs with a cup of cream, add a small piece of butter and pour the boiling bread soup.

Add a pinch of mace and serve.

Page 32 See this page in the book

58. SWEET MILK SOUP. í^l(idl-á jjolérl-d z iniéíca.

Allow a (|uart and a half of sweet milk to come to the boiling point, acid a tablespoon of sugar and a pinch of Beat three yolks with a little cold milk, add a lump of sngar which 3^ou have rubbed on a lemon, to get the of the rind, and pour all the hot it in Cut white bread place on a pie plate and sprinkle with powdered sugar. Toast in a hot oven and serve with the soup, separately. 59. MILK SOUP WITH RICE. Mléná poJcvhi s rfjží.

Wash half a cup of rice in several hot waters, place and it a cup of hot add a tablespoon of butter, a pinch of mace, cover and When the water has nearly evaporated add two quarts of milk, salt and when it comes to boil, beat in well one beaten yolk and serve. 60. MILK NOODLE SOUP. Mléná polevil a s nudlemi a flíky.

Allow two to come to the boilins; point.

to bubble, add noodles with one egg), salt and a small piece of butter. moment or two and serve. 61. TOMATO SOUP. Polévl-a z rajsJiijcJt jal>lí('l-.

Take one dozen or a pound can of same, add one of water and an Boil half an hour, force through a strainer into add' a fourth of a soda, two cups of milk which has been thickened a teaspoon of flour, and to come to the boiling point.

it begins to boil, add a tablespoon of butter, a teaspoon of sugar, salt and pepper to taste. soup should be too thick, thin with hot water or milk.

Page 33 See this page in the book

62. OYSTER SOUP. is t lico vcl pole Vka Allow a quart of milk to come to the boiling- point. it begins to boil, add a quart of oysters, a tablespoon of salt and pepper, and take away from the the minute the oysters begin to curl the edges.

Serve with oj^ster crackers. 63. OYSTER BISQUE. ze sekaníjck líatic.

Chop fine one of oysters.

Allow a quart of to come to the boiling point. to bubble, add of butter creamed with of the chopped and Ser^'e the moment the soup comes to the boiling point, otherwise the oysters will be hard. 64. BROWN SOUP. Pražená • Boil about a tablespoon of caraway seed in salted Blend butter and flour until brown, add to it the water which has been strained and allow it to boil a little longer. Pour over rye bread croutons. 65. FARINA SOUP. Krupic lid Place in the kettle a tablespoon of caraway seed, a l)it of parsley, celery, and Pour over this boiliuii' it to a and when the strained liquor has again come to the boiling point, add half a cup of farina. Stir occasionally, so it will not become lum])y, fifteen minutes, then beat one or two eggs with two tal)les])oons of cream, add to it a tables])oon of butter, a ])incli of mace and and into the immediately.

Page 34 See this page in the book

66. FRESH MUSHROOM SOUP. PoUvJca z erstvýclb hub.

and fresli mnslirooms, them in a little butter, salt, caraway seed and become partially dry, add as much water as you wish to have soup. This water must be boiling and must have been thickened with flour and butter browned together. Boil a while longer, then pour over croutons. 67. BREAD SPONGE SOUP. Kvasová poUvJca.

Prepare the sponge the evening before, using foui or five tablespoons of rye It is best to place it in a small stone jar and cover with a cloth. Put it in a warm place, in order that the sponge may sour thorWhen you are ready to make the soup, have on hand as much boiling water as you wish soup, properly salted, and pour the sponge into one hand, mixing it well with the other. When it has boiled up a moment or two, take away from the It should be as as a thin gravy.

When you have put it on the back of ther stove, place a tablespoon of butter in a saucepan and when it is hot, fry minced in it, two or as for scrambled eggs.

Add these to the soup, with three or four tablespoons of sour cream and serve. Sauces for Beéf. Omáky k hovzímu masu. z rajshijcli jahlíel:.

in a saucepan two or four tomatoes, or half the contents of a three pound can. The fresh tomatoes should be cut up.

Add minced, whole pepper, allspice, one clove, and of lemon rind.

all in a little butter, about fifteen Then pour into it two cups of good beef soup

Page 35 See this page in the book

SAUCES FOR BEEF. and fifteen minutes more. Masli tliorougiily and force tlirougli a strainer, add vinegar and sugar to taste, and boil a few moments and serve. 69. DILL SAUCE No.

koprová.

Blend butter and flour, but do not let it get brown.

Mix this with as much soup as you wish to have gravy. When smooth, add vinegar to serving, add fresh dill minced fine and spoons of good sour cream. If you do not have sour cream, you may use half a cup of sweet cream, to which you have added a little vinegar. DILL SAUCE No.

Jiná koprová omáka.

Mix of a of flour and a little minced fresh add one egg and mix until smooth. Add a cup of sweet Boil over* a quick stirring constantly and it is done, add salt, and if you like, a little sugar. 71. PICKLE SAUCE. z okurky.

Cut in thin slices one dill pickle, pour over it beef soup and a little good vinegar, minced green dill, and it has boiled a while, add butter and flour browned together, beating it in thoroughly and few moments longer. 72. ANCHOVY SAUCE. sardelová. ^ Wash two out the bones and rub fisli to a paste with a piece of good this and let it a while, flour browned togetlier, it in well, and serve. If you wish, you may add a small

Page 36 See this page in the book

73. ONION SAUCE. Bílá cihulová otnáka. fine one it in butter tender, but do not brown, add a tablespoon of butter, mix add beef soup and If you like, you may add a little vinegar. 74. CAPER SAUCE. OináJi-a s kaparami.

Blend butter and flour until brown, add soup and boil a while, then add a tablespoon of capers and lemon to taste, and serve. 75. DRIED MUSHROOM SAUCE. Oinál-a ze suciti/cJi Jtuh.

Wash dried mushrooms, pour beef soup over them and stew until tender, then strain, mince the mushrooms fine, pour over them the add and flour blended of little longer and If you wish, you may add a little vinegar. 76. FRESH MUSHROOM SAUCE. Ouiálca z c I'd ví/ cli hub.

Thoroughly wash and slice fresh and stew them in add flour and butter blended together until brown, or sour cream thickened with a i^incli boil a while lono-er and '&' 77. COLD HORSERADISH SAUCE. bHudenf/ khn s octe in.

To horseradish add a teasi)oon of crumbs, a grated a])ph% salt and sugar to taste, a teaspoon of beef soup and enough vinegar to make it the proper consistency.

Page 37 See this page in the book

SAUCES FOR BEEF.

78. WHITE HORSERADISH SAUCE. Ken siHciauovf/.

a little butter and flour together, add a dozen blanched almonds ponnded to a a teaspoon of sngar, a cup and a half of warm cream, mix all together well and it to a few minutes, stirring constantly. it begins to add grated horseradish and a pinch of mixing it well, 79. PLAIN HORSERADISH SAUCE. Ken polévl^ový.

Cream together a little butter and flour, add warm beef soup, mix until smooth and boil a while, then add grated horseradish and a pinch each of salt and grated 80. GARLIC SAUCE.

On) áka esneková.

Blend butter and flour until brown, add beef soup, a pinch of salt and let it boil a bit. Then add two cloves' of garlic pounded to a paste with a little butter, and, if you like, a pinch of marjoram, and serve immediately. 81. MUSTARD SAUCE.

Oni áka li oicová.

Blend butter and flour add soup, a of dried mustard and lemon to Beat one yolk with two or three tablespoons of cream, add to the sauce and serve. 82. CELERY SAUCE.

celerová.

Blend butter and flour until brown, add two cups of beef it has a half a celery it, a longer and serve.

Page 38 See this page in the book

83. LEMON SAUCE.

Omáka citrónová.

Cream butter and flour together, pour into it beef soup, mixing it until smooth; add two the juice of one lemon, and a bit of grated lemon rind. Stir constantly until it thickens, but do not allow it to 84. BREAD SAUCE.

chlebová.

fine one onion and boil it in as much milk as you want sauce. When the onion is done, strain the sauce into one cup of grated bread crumbs and allow it to stand half an hour. Then place this in a saucepan, add two tablespoons of butter, salt and pepper to taste, and when it begins to bubble serve. If too little hot water.

85. DRAWN BUTTER SAUCE. Omáka máslová.

Cream, four tablespoons of butter with two spoons of flour.

Pour two cups of water into a saucepan and when it begins to boil, add the butter and flour, stirring constantly. When it begins to bubble, add salt, pepper, minced parsley and 86. OYSTER SAUCE.

ústicová.

Chop fine one pint of oysters and in liquor five minutes. To one cup of boiling milk add a tablespoon of butter creamed with a tablespoon of flour, stirring constantly. When this is done, add the oysters, two beaten yolks, salt and pepper, and serve. 87. BROWN SAUCE.

zapražená.

Brown two tablespoons of two of Add two of beef soup, while and strain.

This sauce may be served or may be used as a foundation for other sauces.

Page 39 See this page in the book

SAUCES FOR BEEF.

, 88. YELLOW ONION SAUCE. Omáka žlutá cibulová.

Mince fine half an onion, j)our over it beef soup and let it simmer a while. in another saucepan two of in and squeezed dry, add a piece of good butter, a pinch of saffron, mix together thoroughly, pour over it the onion sauce, mix until smooth and boil a while longer. Finally add butter and flour together, a pinch of caraway seed and boil a few moments longer. By substituting garlic for onion, you can prepare garlic sauce in the same way.

89. POTATO SAUCE. OmáJca hrami) orová.

Stew half a minced onion in butter or add three large boiled and grated potatoes, as much soup as you wish sauce, a little vinegar and to half an hour, strain and serve. 90. CHIVE SAUCE.

pažitková.

Stew minced chives in a little butter, add soup, salt, pepper, a pinch of grated mace, butter and flour blended until brown, and boil a while.

If you you may add one or two yolks beaten with half a cup of 91. PARSLEY SAUCE. petrželová.

Wash thoroughly several parsley roots, cut in very slices, add minced green parsley and about half a cup of fried bread crumbs. Pour over all beef sou]:), let it boil, adding salt and pepper and before serving, add a piece of butter and a little cream.

92. WINE SAUCE.

Omáka vinná.

fine about a cup of parsley, add three yolks and add as much

Page 40 See this page in the book

wine as you wish to liave sauce, then mace, pepper, nutmeg and ginger, a pinch of each. Simmer slowly about 93. FRENCH MUSTARD. Hoice h masu.

Slice a large onion into a bowl, cover with vinegar and allow it to stand two or three days. Pour off this vinegar, add to it a teaspoon of pepper, a teaspoon of a of and dry mustard to make it sufficiently thick. The dry mustard of course be mixed Place on the and remove when it begins to bubble. is served 94. CATSUP No.

Kcap, ilí studená omál-a z rajslých jahlíel'.

To a gallon of boiled and add three onions grated or finely minced, four tablespoons of of brown has boiled together and to the strained mass add four tablespoons of dried mustard, eight tablespoons of black ground pepper, two of ground cinnamon, two teaspoons of cloves, a teaspoon of paprika, one grated nutmeg, and three and a half cups of vinegar. Allow this to simmer slowly until thick, stirring now and then, so it will not burn.

in bottles while hot.

95. CATSUP No.

Keap na jiný zpsoJ).

Pour boiling water over half a bushel of tomatoes, peel and place in a granite or enameled kettle to When soft, strain through a fine sieve, place on the fire again, add six medium-sized and peppers from which the seeds have been taken.

thick and once more, then add two of cider vinegar, half a cup of sugar, two teaspoons of salt, one teaspoon of ground cinnamon, one teaspoon of

Page 41 See this page in the book

allspice, a teaspoon of grated nutmeg and half of ground ten minutes more and seal while hot. Hovzí maso.

96. BOILED BEEF.

Vaené hovzí As every cook knows, the meat from different parts of the animal varies. The rump is best to use for boiled beef, but is must not be too fat. The brisket and flank do not have a good flavor and are suitable only for As has already been stated, tastes best when placed in boiling water, whereas if your aim is to get good soup only, the meat is placed in cold water.

Beef, and in fact all meat, is more tender if not freshly killed.

The meat sold by the packing houses is generally from three to six months old, it being kept in cold storage that long, before being put on the market. Such meat is very tender. ^ The cook must use a judgment in boiling beef. If the meat is from a young animal, a two pound piece may be boiled an hour and a If from an old animal, it will take longer. The meat must be so long until it is easily pierced with a fork.

If boiled too long, it crumbles and loses flavor.

When putting to cover well and it has come to a let it If boiled rapidly, it will be tough. Boiled beef is cut into small pieces and usually served with a 97. STEWED BEEF No.

Place in a saucepan a fourth of a pound of minced bacon and two sliced onions. When it begins to brown, add a piece of chuck steak well pounded and brown on sides over a quick add a cup salt and pepper, a clove of garlic jDounded to a paste with a salt, cover and simmer over a slow

Page 42 See this page in the book

Be careful that it does not burn, and add a liot water now and then, if necessary. A piece of youni^ beef will be tender in two hours. When done, thicken the sauce with a tablespoon of flour mixed smooth with a little water, pour over the meat and serve. • 98. STEWED BEEF No.

Dušené hovzí maso na Place in a saucepan a piece of lard, one sliced onion, a bay leaf, a piece of lemon rind and one clove. and salt two pounds of beef, add it to the fore^oin^, stew a while, dust with flour and stew a little longer, then add beef soup and a little wine and stew until the is tender.

^"rated 99. STEWED BEEF No.

Dušené hovzí maso ješt na jiný zpsob. well two of in a crock, it and it to thus twenty-four hours. • When you are ready to prepare the meat, interlard it in the saucepan or kettle, add salt, vinegar, a little beef soup, one sliced onion, a a bay whole peppers, allspice, cloves. Cover and simmer slowly.

In another saucepan place a tablespoon of butter; it is hot, add a tablespoon of flour, one of sugar and blend together until brown. Add slowly two cups of hot soup, or hot water, and the liquor from the meat, having skimmed off the grease, it fifteen minutes, until it forms a thick, brown, slightly sour gravy. Skim fat, pour the gravy over the meat and let it simmer thus a little longer.

100. BEEF ROLLS.

Dušené hovzí závitky.

Pound thoroughly four pounds of nice beef, (rump is best) cut in slices an inch thick, pound again, sprinkle salt, ground allspice and mace, on

Page 43 See this page in the book

slice of meat a very tliin of up and fasten with a toothpick. Dip each roll in flour.

a piece of butter in a skillet, i^lace the rolls therein, cover and fry about ten minutes over a medium fire, turning- them once during this time. Then pour in from one side enough boiling water to half cover the being careful however, not to wet them from the top. Cover closely and stew the rolls an hour over a slow When done, take out the toothpicks, arrange the on a and pour the gravy over all.

101. BOILED BEEF ROLLS. závithij z vahnclio masa.

Trim a joound and a half of boiled beef, takini>' out all the fat, gristle, etc. and mince the meat fine. butter and flour until a light brown, add enough beef to make a thick and let it minutes, stirring constantly. Cream together a piece of butter with three yolks, add this to the soup and beat all together well. Now add the minced meat, a spoon of minced parsley, a dash of pepper and salt and mix thoroughly.

When cold, sprinkle a molding board crackers or divide the sixteen parts, place them on the board, bread crumbs and Beat three whites, add a teaspoon of melted Dip each in this and then in Fry in smoking fat (in a frying basket) until golden brown, take out, dust with a salt, place on a platter, garnish with parsley and serve. 102. BEEF TENDERLOIN No.

Svíková peen.

The proper cut for this dish is not always as easily obtainable here as in Bohemia. It must be the tenderloin, the portion from which porterhouse steak is cut,

Page 44 See this page in the book

and as porterhouse in country so much, the butcher rarely has any beef tenderloin on hand.

to prepare this dish and can obtain the proper cut, trim it, interlard thickly with bacon, salt and place in a crock. Place in a saucepan one sliced onion, half of a whole ginger, several whole peppers and a pinch of thyme, one bay leaf, two cups of good vinegar and the same of water, and boil all together half an hour. Pour this over the prepared meat, it to stand tlms two days, turning it every day.

Bake in a slow oven in butter, basting with sour cream. 103. BEEF TENDERLOIN No.

HovGzi na zpsob svicImvc.

Wash four pounds of meat without any bones, trim off the fat, gristle, etc. and interlard with one pound of bacon cut into strips. Place in the pan one large onioii several whole several whole peppers, a piece of ginger, two bay leaves. Place the meat in this, salt, dust with flour and add two cups of water. in the cut the into neat pieces, add to the liquor a lemon juice and grated and it, a little sugar.

Strain and pour over the meat, or serve in a separate dish. 104. ROAST BEEF, BOHEMIAN STYLE. Ohycjná Itovczi pcceiu'.

Wash a rib and cloves of garlic here and there info the meat, place in a baking pan, add several small onions into each of which you have stuck a clove, several bay leaves, one small carrot, and a little water.

or four hours, turning and basting it frequently.

If the meat dries out, add liot water from time to time. is done, place on a platter, surround with boiled and peeled potatoes, over the meat the strained gravy and serve.

Page 45 See this page in the book

105. ROAST BEEF, AMERICAN STYLE. Hovzí jJeen po aniericku.

Roast beef is best wlien a large piece of meat is six pounds or more.

four pounds is usualh^ plenty for a small family. Dust the roast with salt and pepper, place in a deep pan, rub a tablespoon of butter over the top, of hot water under it and roast in a hot oven. The oven should be very hot at so as to sear the meat, later it should be slower, so that the meat will be tender. it has been roasting half an hour, sliced onion over the is a gravy of the fat.

If very fat, off some and add a cup of hot water.

Mix flour and water until smooth and thicken the gravy with it.

The meat should roast for every pound, so that a four pound roast requires one hour, etc.

106. ROAST BEEF WITH SOUR CREAM. s kyselou smetanou. Cut a of rump medium sized pound and interlard with strips of bacon and dust with Place a sliced onion and minced bacon in a add the meat, cover well and stew the juice has evaporated. Then add a vincjo'ar, a little water, one or two bay leaves and stew until tender.

Then take out the meat, the liquor, mix with about an equal quantity of sour cream, place the meat back in the pour the gravy over it, stew a while longer and S^vinuté Pound well a flank or round steak, dust with and pepper.

Make a dressing by soaking three of bread in milk and then squeezing them dry, add two one in butter to a ííolden brown, minced parsley, a piece of good butter, a pinch

Page 46 See this page in the book

of mace, salt and pepper, mix together and spread over the -steak, roll up, tie around with strong- thread. in a pan, pour a cup of hot water under it, dot of butter on top and bake two bastins:

every ten minutes.

slice and serve.

108. BEEF WITH SOUR GRAVY. Hovzí maso na hyselo.

Boil two pounds of beef with any you may have on hand, or you may use cold left-over meat. nicely, cover with water, add two tablespoons of vinegar, a piece of lemon rind, half a minced onion, five or six allspice, four or five cloves, a bay leaf and let it boil a while.

Blend two of butter with one of sugar, when brown, add a heaping tablespoon of flour and add this to the meat. 109. BEEF A LA VENISON. Hovzí maso na divoko.

of bacon and fry.

Slice one large carrot, one celery root, one parsley root and one onion, mix all with the hot bacon, add two bay leaves, a pinch of thyme, five whole black peppers, five wdiole allspice, and brown all Salt two pounds of rump and stew it in the foregoing.

If it dries out, add one or two tablespoons of hot water at the time, being careful that the meat does' not get too dry. is tender, take it out, add to the liquor two cups of hot water and boil a while longer. Then strain and to the strained liquor add two cups of good sour cream, with which you have mixed two tablespoons of Put the meat back into the gravy, stew a little longer, and serve with dumplings. BEEFSTEAK.

Beefsteak is an English and American A great many Bohemians never learn to it and they cannot understand its popularity among Americans.

Page 47 See this page in the book

is partly because it requires so little preparation, while Bohemian recipes call for a much longer and more thorough cooking of meats. too, beefsteak is so often taken from poor cuts and is therefore tough and unpalatable.

The real beefsteak is the porterhouse. The next best is sirloin and the next chuck steak, but neither of these has the flavor, juiciness and tenderness of the porterhouse.

110. FRIED STEAK.

Beefsteak smažený.

If you wish to fry a porterhouse steak, it will not require much pounding, but the sirloin or chuck steaks need to be pounded well. Never wash a steak; if necessary, wipe it with a For a two pound steak place in a skillet two tablespoons of butter, or the fat trimmed from the steak, but never lard. When the butter or fat is smoking hot, place the steak in the salt and pepper the top, allow the underside to brown quickly, to keep in the juice, then turn, salt and pepper the other side, allow the underside to brown and then, if you like the steak well done, it need not fry as quickly as at the beginning.

When the steak is done, add to the fat a little minced onion and when it has browned, little hot water and pour the it with a 111. BROILED STEAK.

Beefsteak na rosti.

Broiled steak is always rare and the true beefsteak lover prefers it this way, because it is the juiciest. For broiling, thicker of steak are used than for frying.

Pound the meat as for frying, place on a broiler and broil over a clear fire, turning over when one side When done, place on a hot platter, dot of butter over

Page 48 See this page in the book

If you do not have a regular broiler, you may ''pan broil" the steak, although this does not give it the real the pan or to become smoking hot, then rub over it a piece of fat trimmed from the steak, place the steak thereon, broil on both sides and before serving add and bits of 112. BAKED STEAK. Beefsteak Place the steak in a baking pan, having sprinkled salt and i^epper over it.

If it is not very fat, put a of butter on top and crumbs. Pour a little hot water under it and bake about twent}^ minutes; longer, if you like it well done.

113. STEWED STEAK. Beefsteak dušený. Cut up two pounds of steak into small pieces, place in a saucepan with add one sliced onions and hot water. Cover and simmer gently until the meat is tender. Cream two tablespoons of butter with two tablespoons of flour, add to the stew, mixing until smooth. 114. STEAK WITH SOUR GRAVY., Beefsteak na kyselo. For this purpose round steak may be and a of in a skillet and when it is smoking hot, the in it on sides over a hot the meat with boiling add a large onion and a liquor evaporates, add as much boiling as you to have There should be a cup of to a pound and a half of meat. To this liquor cup of good sour cream thickened little flour.

Stir constantly while pouring in, so the gravy be Then add a tablespoon of catsup and more

Page 49 See this page in the book

salt or a little vinegar, if it needs either.

Cut the meat into small pieces, place in the hot gravy and serve. 115. HAMBURGER STEAK. Ilamhurskfj Grind in a meat grinder or chop fine two pounds of good beef.

The markets in the cities have on hand ground meat, but it is hardly ever prepared from really nice meat and it is much to buy a good and do this yourself. You may add a little of the suet and one onion.

Salt and pepper and work thorou^'hly with your hands, make cover with flour and fry in hot lard and butter, half of each. 116. GOULASH.

Guláš.

Cut into small squares two pounds of meat from the shoulder.

Fry one large minced spoons of butter until golden brown, add the meat, four whole eight whole a of lemon, a bay leaf, two tablespoons of vinegar, one tablespoon of sugar and allow it to stew.

When the meat is tender, dust with a tablespoon of flour and if quite dry, little hot water, two or three tablespoons of catsup and a pinch of paprika. iVllow this to stew a while longer, then 117. HUNGARIAN GOULASH. UJierslcjj guláš.

Cut beef, mutton and pork into small squares. Fry one large minced onion with bacon, adding to it a pinch of caraway seed and pepper. Place the beef in this and stew a while, stirring occasionally; then add the mutton and later the pork, dust with flour, add beef soup or salt, paprika, several whole allspice and, if you wish, a little wine.

Stew until the meat is tender.

You may stew potatoes with the meat. Two or three pounds of meat is sufficient for six i3eople.

Page 50 See this page in the book

IRISH STEW.

s Ijramhorami.

Cut three pounds of rump six potatoes and slice, and mince two onions. Place a layer of meat in a deep then a layer of siDrinkle with onion, salt and pepper and bits of butter, repeat all The last layer should be potatoes.

Dot bits of butter over the top, pour half a cup of water over it, cover and stew in the oven two hours. 119. BEEF STEW WITH BREAD. Dušené hovzí s chlebem.

Wash a piece of rump, salt and pound thorou^'hly, interlard with bacon and place in a you have browned minced onion in butter. Add a few cloves and let it stew.

Cut rye bread into dice, add to the meat, baste with soup and if you wish, add a wineglass of white wine. When done arrange the meat in slice's and pour the strained gravy over it.

120. BEEF A LA MODE. s I'Openim,.

Roll bacon strips in ground cloves, pepper and salt, then interlard pounded beef well with it, place lard with parsley, carrot and a few ba7/ leaves.

the meat begins to brown, add and a Cover and stew three hours a slow is done, place it on a platter, pour the liquor it, surround with stewed or lemons and serve. 121. JELLIED rosolu.

a beef shank six out the bones and fat.

Cut the meat and tendons When the liquor in which it has boiled is off the grease and add enough to the meat to form a thick mush.

Add salt, pepper, mace, allspice and

Page 51 See this page in the book

a and when entirely cold, cut in thick slices. 122. BOILED CORNED BEEF. Wash the meat thoroughly and, if very salty, place in cold water, boil ten minutes, pour the water off and add fresh boiling water. If the meat is not salty, set it to in hot the foam and half an hour for every pound. If you intend to the corned beef let it in the put it on a clean board and place weights on top, to l^ress it down.

123. CORNED BEEF WITH CABBAGE. Naložené hovzí s hlávkoíi.

of corned i:)lace it in a kettle, cover with cold water, and when it boils, the foam, cover and simmer gently. When it has been boiling an hour and a half, add a head of cabbage, which you have prepared thus: Cut the head in quarters, take out the stalk, soak the cabbage fifteen minutes in cold water, then put it with the corned beef and add four or five peeled turnips.

later add four or five peeled potatoes and boil until tender.

Serve the meat on a surrounded by the boiled vegetables. 124. HOW TO CORN BEEF No.

NaJdádání hovzího masa do jíchy.

of saltpeter in a of boil together for fifteen minutes, a pound and a half of salt and allow the mixture to cool. Pour this over the beef and it will keep fresh all summer.

Pork may be corned this way also, but more must be used.

Page 52 See this page in the book

125. HOW TO CORN BEEF No.

Nakládání hovzího masa na For 200 pounds of meat take six or seven pounds of salt and one box of ground assorted spices. Two heads of garlic, mashed to a paste with salt, may also be added. Mix all together and rub over the meat. is then packed well into a jar or keg, so that there are no crevices between the pieces. Place a board and weight on top.

126. PICKLED BEEF.

Nal'ladani hovzího masa na hijsclo.

Boil the meat just enough so that it will not be raw, then cut out the bones. For the brine boil equal amounts of water and vinegar with ground assorted spices. The meat must cool thoroughly. The next day cut it up into two or three pound pieces, pack in jars or kegs, pour the brine over it will keep a long time. 127. CHIPPED BEEF WITH CREAM. Sušené se smetanou.

Tear the thinly chipped beef into pieces and soak in cold water two or three minutes. Melt a tablespoon When hot, add the beef, squeezed dry. Let it sizzle five minutes, turning often, so that it will not burn.

Add of Mix brown, add three-fourths of a cup of milk or cream. Simmer a while, add a beaten ^gg and pepper and RIBS OF BEEF.

žehrá.

Cut up two or three beef ribs into pieces about four interlard the meat with bacon, and salt, pepper and minced parsley. in a skillet, place the in brown on tlien cover skillet and place it in the oven. When the ribs are done, arrange them on a^dish, pour over them the strained liquor, from which you have skimmed all the fat, and garnish with

Page 53 See this page in the book

129. BEEF LOAF.

sekanina.

Three pounds of finely minced or ground a fourtli of a pound of finely minced bacon, three heaping tablespoons of grated bread crumbs soaked in milk, three beaten eggs. Mix together thoroughly, add pepper and sage.

Grease a baking pan with butter, form a loaf of the meat, sprinkle grated bread crumbs on top and two and a or occasionally with melted butter. may be served hot or cold.

130. HASH.

Sekanina ^e zbytk.

The best meat for hash is beef, although pork or veal may also be used, or all three together. should be ground or minced fine. Chop separately cold boiled potatoes, using about half the ai}aount of potatoes as meat. Place in a skillet two tablespoons of butter and fry one minced onion in it until golden brown.

add the meat and two of hot water, salt and pepper, and stew over a hot fire fifteen minutes, stirring constantly. 131. BAKED HASH.

sekanina.

Mince cold beef.

Peel and grate six large raw potatoes, add two or three a two of and to Mix together and bake in a greased pan. 132. BEEF KIDNEYS. Soak beef kidneys in cold water one hour. tliem thin, heat a piece with a dash of caraway seed, pepper, one minced onion, or a clove of garlic mashed to a paste with a little Place the kidneys in this and stew them. When nearly done, add salt, a tablespoon of flour, stir, add several

Page 54 See this page in the book

of a while lon^-er 133. BEEF KIDNEYS WITH CREAM GRAVY. se smetanovou omákou. Soak beef kidneys one hour in cold water, then cut in slices, cover and Skim the foam arises, clear add two or three a a bay leaf, six whole allspice, four whole cloves, a sliced onion and a tablespoon of butter. Cover and simmer. tender, add a cup of good sour cream thickened with Let the kidneys stew in this a while and before serving add one beaten yolk. 134. FRIED UDDER. Smažené vemeno. the udder in water until it is which will take about four hours. When it is done, take it out and eggs, adding Dip the sliced udder in flour, then in the eggs, in and fry to a in rendered You can tripe or tongue in the same way. TRIPE WITH SOUR GRAVY. DrHky na kyselo.

Cut up two pounds of tripe which has been boiled until tender, place in a kettle and pour over two cups of water and half a cup add one onion, a few whole allspice, four cloves and a clove of garlic mashed to a paste with Allow this to a while. Blend two tablespoons of butter with one tablespoon of sugar and one of flour, until a rich brown. Add this to the tripe with a pinch of pepper and a pinch of marjoram, boil a minute or two and serve.

Page 55 See this page in the book

136. BEEF TONGUE. Dušený hovzí jazyk.

Wash and boil a beef tongue half an hour, if lari>'e, one hour.

Peel, cool and trim. Place minced bacon in a kettle, several pieces of veal, two sliced carrots, four sliced onions, a pinch of thyme and cloves, then add the tongue. Cover with beef soup and stew until the toni!:ue is will take three or four hours. Add soup from time to time and also the juice of one lemon. When the tongue is tender, take it out, cut it len^^thwise, beginning from the larger end, but do not cut leave it joined at the smaller end.

Spread out the severed ends and pour over the tonp:ue the graVy strained through a 137. BEEF TONGUE WITH POLISH GRAVY. jazyh s polskou omákou. Blend butter or fresh suet with a tablespoon of sugar, until a dark brown. Add a wineglass of wine, a little vinegar, and enough beef soup to -form a rather add allspice, five cloves, a bay leaf, lemon rind, salt and simmer fifteen minutes. Strain, add a handful of and two ounces of sliced blanched almonds. If the gravy is too thick, add beef soup. to taste and stew a Peel and trim the boiled tongue, cut in rather thick slices, place in a dish and pour the gravy it.

138. BEEF TONGUE WITH SAUCE OR HORSERADISH.

Vaený hovzí jazyk s omákou neb kenem. Boil a tongue until tender.

cut len^'thwise and sprinkle with capers. caper or anchovy or grated horseradish.

Page 56 See this page in the book

Vepové maso.

139. •pORK CHOPS. ízlcy.

the chops, arrange on a salt and caraway seed, add or four tablespoons of hot water, cover and stew. When the water evaporates, the fat in the chops begins to fry out.

If there is not enough, on one and brown on tli^ arrange on a platter, add hot water and spoon of flour to the grease in the if necessary, and when it bubbles, pour over the chops. Pork chops may also be baked in the oven. 140. PORK CUTLETS No.

hotletky.

Trim and pound pork pepper, dip in a beaten egg, then in bread or cracker crumbs, to which you may add a little minced onion or sage, and fry.

When done, arrange on a garnish with parsley and potato croquettes or various vegetables.

141. PORK CUTLETS No.

hotleiky na jiný zpúsoh. Dust pork cutlets with and pe^^per, dip in melted butter, then in bread crumbs, fry on both sides to a In another saucepan fry four sliced onions in one tablespoon of butter, add a tablespoon of flour, a cup of hot water, a teaspoon or two of beef extract, several whole peppers, half a teaspoon of sugar, and allow all to simmer the is through a sieve into the center of the dish and arrange the cutlets around it.

Page 57 See this page in the book

142. ROAST LOIN OF PORK. Vejjová peené ledvinová.

Wash a pork loin, dust with salt and caraway seed, place in a pan, pour a little water under it.

should he hot for the first twenty minutes or so, then it may he slower. If the roast is too fat, the surplus fat must be trimmed off.

Leg of pork may be roasted in this manner.

143. PORK AND BEANS. Slanina s fazolemi.

Soak two cups of beans in cold water over night. In the morning place them over tlie fire, adding half a teaspoon of baking soda, a and Place in a saucepan three or four fresh or half the contents of a three lb.

can, one of butter and Wash well a pound of salt pork, add it to the the a of syrup and one of sugar, to and bake slowly two or three hours. 144. PORK WITH KOHL-RABI. s hrukvi.

Wash a piece of pork and boil with various vegetables, the same as beef. Peel and cut into dice or slice kohl-rabi, pour to boil, pour it off and add the water in which the pork has been boiling, add if it is to be sweet, also a little sugar, otherwise a dash of pepper.

is tender, add blended together until a golden brown. When it begins to bubble, put the meat in, cut into small pieces, let it stew thus a while and serve.

If you like a darker gravy, you may add a piece of browned sugar. is also prepared thus with turnips or kale.

Page 58 See this page in the book

o^:

PORK, POLISH STYLE. po polskii.

Boil two pounds of pork the in Blend a tablespoonof butter with one of flo:u' until a light brown, thin this with the liquor from the meat, add a little vinegar, grated lemon of several blanched almonds, a handful of seedless raisins, a little syrup, half a cup of grated gingerbread, and stew all AVhen the meat is cut i^ieces, in the let all stew together a few moments and 146. SCRAPPLE.

s kul-uiénou moul'ou.

For this you may use almost any pork, left overs, but the best is a boiled pork head, heart, etc.

all in a kettle with water, salt, pepper,' garlic and marjoram. is it out, strain the liquor and add to it enough corn meal to as much mush as you have meat. Boil half an fine and add to the cornmeal.

Pour the hot mixture shallow pans to can be sliced cold and fried golden brown. 147. PORK ROLLS WITH RICE. zavitl'i/ s výií.

Cut from a pork leg slices half an inch thick, pound and dust with salt. Grate several onions, fry in a butter and spread over the slices, place on each slice a tablespoon of washed and tie thread, arrange in a greased pan a bake over a quick fire until about half done. Then add a little beef soup, and stew until meat and rice are tender. SPARE-RIBS WITH SOURKRAUT. žehí?'Jca se zelím.

Take two pounds of spare-ribs and cut them up, so will be two or three in one

Page 59 See this page in the book

' salt and place in a kettle with water. When they have boiled half an hour, add a quart of sourkraut and half of an onion sliced, cover and stew until meat and kraut are tender.

thicken the kraut with water and 149. PICKLED LEG OF PORK. Vepová nakládaná kýta. Trim a pork leg, wash, dust with salt and place in a deep Boil together two cups of the same amount of water, one bay of thyme, a of cloves and liquor cools, pour it over the pork. Allow it to stand thus days, turning it twice each day. On the third day put it in a pan, strain over it some of the liquor and it, it is nearly done, mix a tablespoon of flour with a little sour cream, add to the liquor in the pan and, when the gravy thickens, 150. BOILED HAM.

yarena šunka.

Soak a ham thoroughly in cold water. a large kettle, cover with water and boil gently ui^til tender, which takes from two to or according to size. If the ham is very salty, pour off the liquor when it is about half done and add fresh boiling and keep water, keeping the ham covered all the done, take skin while warm, dust with marjoram and pepper, cover with the skin and 151. CpLD HAM.

Sunka.

Slice boiled or baked ham in thin slices, arrange on a dish, garnish with parsley and pepper and mustard, each is usual Iv served with ham.

Page 60 See this page in the book

152. HAM ROASTED IN DOUGH. SunJiii peená iésté.

Hams are usually rather If so, night in cold water, keeping it entirely covered. skin and fat, about half an inch thick with bread dough, so that no crevice remains. Pierce oyer the top so it will not burst in baking and bake the ham four or five hours in a off the dough and 153. BROILED HAM. BoHéná sunJi'a.

Cut raw ham in thin slices, pound and broil in a dry hot pan, on both slice with butter, arrange on a platter and pour over the juice from the ham. 154. HAM AND EGGS. unlri s boiled ham fry in hot on a ]ieated dish and on each slice of ham place a fried egg.

Serve with fried potatoes. 155. HAM WITH SCRAMBLED EGGS. Šunlri s míchanými Mince boiled ham, fry in a little hot several eggs and mix thoroughl}^ Six are sufficient for half a pound of ham.

A little minced parsley or chives adds a good flavor to tliis dish.

156. SMOKED PORK. Uzené Wash smoked pork thoroughly and simmer cut in slices and serve with rye bread and grated horseradish, or dumplings and kraut, or boiled peas and dill pickles.

Page 61 See this page in the book

157. SMOKED PORK WITH Uzené vepové s rýži.

of boiled smoked pork. half a pound of rice in the liquor in which the pork has been boiled. Grease a pan, put in a layer of rice, then a layer of minced meat and repeat, putting rice on top, dot with bits of butter, pour over a tablespoon of soup and bake an hour in the oven. If you have on hand fresh mushrooms, stew them in a butter, adding a pinch of mace. If you have dried mushrooms, boil in soup, mince and add them, in either case, to the minced 158. FRIED BACON. Smažený uzený špeh.

Fry thinly sliced bacon in a hot skillet, until nearly all of the fat has fried out. When done, arrange on a dish with eggs fried in the same fat.

159. BAKED BACON. uzený šp.

Bacon may be baked until crisp in the oven and is served with fried potatoes. 160. ROAST PIG. podsvine.

and and caraway a suckling pig.

inside a slice of bread and sew up the opening. Fasten the feet together and place greased paper frills on the ears.

Now jDlace the pig on a pan, across which you laid sticks of wood, contain no rosin.

the pig on feet upwards. It not touch the pan anywhere.

under it of beer or cider and in rubbing it now and then with a little butter.

the is red and on top, and do not forget to rub butter over it occasionally until done.

it is baste

Page 62 See this page in the book

5tí witli beer, which makes the skin more crisp. Now take the pig out, shish the skin around the neck, co the steam may evaporate and the skin does not lose its crispness, arrange on a platter, garnish with sliced lemon, place a lemon in the mouth and serve with sourkraut. TENDERLOIN.

Peená vepová svíka.

Clean pork tenderloin, arrange on a pan, dust with salt, flour and caraway seed, add a piece of lard and a little water and roast, basting frequently. 162. FRIED PORK TENDERLOIN.

Smažená vepová svíka.

Wash and trim pork tenderloins. Cut each in four pieces, first lengthwise and then across. Pound well to flatten them out, dust with salt, pepper and flour, dip in beaten eggs and then in bread crumbs to which you have added a pinch of sage, and fry in hot fat. 163. HAM CROQUETTES.

Karbanátky ze šunky.

Mince two cups of boiled ham or smoked meat, add four cups of boiled riced potatoes, two tablespoons of flour, three eggs, a dash each of salt, pepper and mace. Mix together dip in crumbs and fry in butter or lard. Karbanátky ze zbytk.

Mince fine any left-over meat. If you have about three cups of this, add three eggs, a pinch each of pepper, salt, caraway seed and grated lemon rind.

Mix together and form into cones. Fry golden brown.

served in the following manner are good with boil peeled potatoes in salted water.

drain, add two beaten yolks, a tableenough milk to moisten, mash oughly, place on a dish and pour rendered butter over

Page 63 See this page in the book

165. SAUSAGE MEAT.

sel'duina.

Mince fine pork from the shonlder, not too lean. To five i30unds of meat nse two heaping tablespoons of salt, a heaping teaspoon of pepper, an even teaspoon of sage, half a teaspoon of ginger. Mix together well and put in a cool place, where it will keep several You may fry this as meat cakes, or add warm water to thin it and put it in casings, making pork sausage. 166. FRIED SAUSAGE MEAT. selrinina.

Mix together thoroughly a pound of minced pork, three eggs, a dash of pepper, a minced onion, of bread grated.

into cakes and fry in hot lard.

167. DEVILED HAM.

Sekaná šunl^a.

At in a deep a ham, with the upwards, and a weight on top, so it stays under water. In the morning wash well in two waters. Make a batter of water and the ham all pressing down and bake three or four hours in a slow oven, according to the size.

When done, take off the covering and allow the meat to cool.

Trim off the lean meat, put through a meat grinder and grind fine. Add paprika or pepper to taste, allspice and if Mix well, pack in Mason or other preserving jars and put away in a cool place. The fat, trimmed from the ham may be fried out, being first but into dice. This shortening is good to use in biscuits. The rind may be used to grease pancake griddles. 168. PORK LOAF.

Peená sekanina.

Chop fine three pounds of pork, add four slices of bread soaked in water or milk, or six crackers, half a

Page 64 See this page in the book

grated onion, a i^incli of grated lemon rind, three eggs, a salt, pepper and mace.

Mix together well and form a loaf. Grease a pan with butter or lard, j^lace the loaf in it, dnst over with bread crumbs and bake in a medium oven. Sprinkle melted butter or lard over the top several times. When done, arrange in slices on a platter, pour the liquor over it and serve with lemon sauce.

169. SOURKRAUT WITH SAUSAGE MEAT. Kyselé zelí s vepovou selwiinou.

Drain a quart of sourkraut and put it in a jar or a crock.

Grind one pound of pork, add salt and X)epper, add it to the sourkraut, mix and bake in the oven about an hour. When done, pour a cup of sour cream over it, but do not fifteen minutes longer. When brown on top, it 170. PRESERVED ROAST PORK. Zapeené vepové When the meat has thoroughly cooled after killing, it is cut into pieces about half an inch thick, all fat and bones are trimmed off, the meat is salted and allowed to stand thus one hour. Then place the meat in a baking pan, scatter a little caraway seed over it and bake, without adding any water to it.

all the meat is baked and pack it in or crocks, as solidly as possible and pour melted lard over it, leaving a layer of lard two inches thick on top.

When using this meat, cover the remainder carefully with lard, so it will not spoil.

171. ROAST PORK TONGUE. Peené vepové jazyl-y.

Parboil pork tongues, off the top interlard with bacon, salt and fasten the ends together with a white cotton string or toothpicks. Pour a little melted butter over them and bake to a golden brown. Make a

Page 65 See this page in the book

sauce of equal parts of wine and vinegar, a little sugar, rind, a few cloves and a pinch of mace. this has simmered a while, thicken with browned flour and butter and serve with the tongues. 172. BOILED PORK HEAD WITH HORSERADISH. ovar s kenem.

Boil a pork head and part of the neck in salted water.

Serve with grated horseradish. 173. PICKLED PIGS' FEET. Naložené vepové nožíchy.

in a kettle thoroughly cleaned and washed pigs' feet, cover with water and when they have been boiling an hour, add salt and boil until tender. Pack in a crock and pour over them hot you have boiled with an onion and the various spices, as allspice, whole pepper, cloves, whole mace, etc. Allow the contents to stand in this two days before using. Pigs'^ feet require four to five hours boiling. 174. STUFFED CABBAGE No.

Ptáci hez hosii.

Prepare a nice head of cabbage, leaving it whole, it in a deep kettle and cover with boiling water. Put it on the back of the stove, cover and let thus, until it becomes tender.

It must not boil.

it can be pierced with a fork, take it out to cool. a cup or two of water on it, add salt, a piece of butter, or if you have soup, use it instead of the water, in which case you do not have to use and let it stew in oven, until about half done. Do not use too much water or soup, so the rice will not become sticky; it should be rather dry.

When the rice is half done, take it out and cool.

Mince fine or put through tlie meat grinder a nice piece of lean pork and also a piece of or young beef, although pork alone may be used. The pro-

Page 66 See this page in the book

portion of meat and varies, to Equal amounts of each are good, or if you do not like it rich, use more rice than pork, or you can use more pork that rice. Mix both together, add salt and pepper, two, three or four beaten eggs, according to the amount, five or six tablespoons of and a minced onion fried in butter. It should be quite moist, as the baking will dry it out.

If too add cream or milk.

Take the head of cabbage apart, being careful to keep the leaves whole. Line a casserole with cabbage leaves. Put a tablespoon of the mixture on a leaf, fold the ends over each other, so as to enclose the contents.

If you wish, you can fasten the ends toothpicks. Arrange these in layers and when you have the it with hot water or soup and cover with cabbage leaves and cover the dish and bake to one either sauce or one made of sour cream, butter and the yolk of an egg.

175. STUFFED CABBAGE No.

Ptáci hez kostí na In two tablespoons of lard fry one onion until yellow, add to it two pounds of lean pork cut into small pieces. Add a pinch of paprika and salt, cover and stew over a slow Do not use any When the meat is half done, and add a cup of raw the liquor from the meat as in the foregoing 176. LIVER SAUSAGE. Jaternice.

Boil a pig's.head. If too large and fat, off the fat.

Boil the lungs, heart and kidneys in a separate Use only half of the liver and chop that raw. When all is done, mince fine. To one part of meat use two parts of stale white soaked in and then

Page 67 See this page in the book

squeezed dry.

Mix together, add pepper, salt, ground allspice, a pinch of ground lemon rind, marjoram and a few cloves of garlic, to a Have ready thoroughly cleaned casings, cut into pieces about six inches long, and also string or toothpicks, to fasten the ends. When the mixture is prepared, fill one casing, tie or fasten each end and place the sausage in boiling water, in order to test it.

If it needs any more spices, salt, etc. add what is needed and to the casings.

Some people sausages in large quantities at one time, but in this way they are more likely to break. It it better to have two moderately sized kettles, filled with the liquor in which you have boiled the Put in a few sausages at a time, so the kettle is about filled.

When they rise to the top, take them out, put them in a dish containing clear cold water for a moment or two and then lay them on a clean board. The liquor in which you boil them if used for soup be and skimmed, so it will not be greasy. 177. BLOOD SAUSAGE.

Jelita.

When killing pork, catch the blood and beat it, so it will not clot.

Take a piece of pork from the neck and a piece of leaf lard, boil both until partly done, then cut both up into fine dice. Divide this into two parts. To one part add stale in and squeezed dry, half of the blood, salt, grated lemon rind, pepper, ground fried in lard and enough melted lard to make it rather moist.

Mix well, fill thoroughly cleaned casings, fasten the ends and Add barley that has been boiled in water to the other half, the rest of the blood, salt, pepper and spices as above, put in casings and boil.

Page 68 See this page in the book

178. BOLOGNA SAUSAGE. Uzenice.

Take two parts of beef and one part of pork, minee fine, add salt and pepper, mix well and with till thoronghly cleaned casings.

Put to smoke the next day and smoke two days. Before using, bake half in a little water.

179. WINE SAUSAGES. Klobásy.

Mince fine a piece of pork from the neck. Use one part of white bread soaked in cream to three parts of Add a little white wine, work together about ten minutes and put into thoroughly casings.

Or you may use two parts of pork, one part of veal, minced fine, moistened with cream and spiced with salt, pepper, etc. as above.

For wine sausage, the casings may be left quite long and should be rolled up in a spiral.

They will not keep, especially in' warm weather, so must be used right away. Before serving, fry in a skillet, as you would breakfast sausage, adding a little wine to the water.

180. HEAD CHEESE. Masovfj sýr.

Boil pork from the leg, the head off the fat around the chin), the ears, snout and tongue (you may use a beef tongue also). When done, trim out the bones, cartilages etc., skin the tongue, cut all into small pieces. Have ready a round form, such as a bucket.

In the bottom place a layer of meat from 111 o leg, dust with salt, pepper, mace, then put in a layer of the ears and snout, dust with salt, etc., then a layer of the tongue and continue until the dish is place a weight on top, and let stand thus over night in a cool place. next day out, and oil and vinegar, or sliced lemon.

This must

Page 69 See this page in the book

all be packed wliile warm, otherwise it will not stick together.

When taking the cheese out, run a sharp knife around, so it will fall out whole. You may use ground cloves or sage instead of mace. If you wish, you may line the form with thoroughly cleaned and boiled pork skins. 181. PRESSED BLOOD SAUSAGE. Baclior, Boil the head, snout, ears, tongue, and a piece of meat from the neck. When done, cool and cut into dice, add rendered and the cracklings, blood, salt, pepper, ginger, allspice, minced onion fried in lard and mix well.

Fill a thoroughly cleaned pork stomach this and an in When you pierce it with a toothpick and no blood runs out, it it in a press wliile warm, or put a heavy weight on it.

If you add a nice beef tongue to it will be extra good. It is served sliced fine, with vinegar and. pepper or vinegar and onion. Veal.—Teleci maso.

182. VIENNA SCHNITZEL. Vídenské nzl-y.

For this use veal steak, m^edium Cut medium sized pound each and flour, dip in a beaten egg, then in bread crumbs and fry golden brown in butter or lai:d.

Arrange on a platter and garnish with You may omit the egg and bread crumbs and you may use half butter and half lard.

183. BREADED VEAL CUTLETS. hotlethy.

Trim veal cutlets from the scraping end of the bone about an inch in length.

Pound, dust with salt, pepper and flour, dip in a beaten egg, then in

Page 70 See this page in the book

bread crumbs and fry golden brown in hot fat.

are good served with tomato sauce. 184. VEAL CUTLETS, PRAGUE STYLE. Pi-ažsTié kotletl-y.

Use a pound of veal from the out bones, off the skin etc.

and a fourth of a pound of beef marrow, one small onion, a little green parsley and grated lemon rind, add salt and mix together well.

Form small cutlets of this, dip in a beaten Qgg, then in bread crumbs, and attach to each a well scraped rib, then fry in butter or on a platter, sprinkle with lemon juice, garnish fried potatoes or vegetables and serve. 185. STEWED CUTLETS.

ízky.

Cut veal steak into medium sized pieces, dust with salt and interlard with bacon. in a saucepan a of fresh butter, half a carrot one sliced, add beef soup and stew the veal in this quickly, until browned on both If the liquor evaporates, add soup from time to time. Place in another saucepan a piece of butter, about four tablespoons of small onions, a little water and stew until tender. In another saucepan blend a tablespoon of butter with a tablespoon of flour, add of cream and let it bubble a When the meat is done, arrange on a the sauce over it, garnish with the stewed onions and serve. 186. CUTLETS WITH MUSHROOMS. Telecí ízky se žampiony.

Cut veal steak into medium sized pieces, pound and In a saucepan place four or five of bacon, put the meat on them, put sliced onion on the meat, sprinkle with minced parsley, grated lemon rind and and to a and and

Page 71 See this page in the book

There should be a plateful of them. Heat three tablespoons of butter in a saucepan, add the mushrooms, the of one lemon, a small onion minced fine, salt, and stew until tender. Place the meat in a dish, pour over it the stewed mushrooms and serve. 187. STUFFED VEAL BRISKET. lirudi nadívané.

Ask the butcher to make an opening in the brisket, or you may do so yourself with a sharp a dressing as follows: cream two tablespoons of butter, add two one cup of milk, minced parsley, grated lemon rind, a pinch of mace and pepper, and enough grated bread crumbs to form a rather thin batter. Mix thoroughly and stuff into the opening, sewing it up with white thread. and pepper the meat all over, in the pan the ribs on top, dot bits of butter over it, add a hot water and basting frequently. It is well to all roast veal with grated bread them after it has been roasting about an hour, as veal gets too dry in the oven and the prevent this.

188. ROAST FILLET OF VEAL. Ledvinková 'peené.

Wash three or four pounds of veal from the loin with the kidney, dust with salt and pepper, place in a pan, dot with bits of butter, add a little hot water and roast When browned on one is roasting, iiib butter over the to]3 four or five times. About half an hour before it is done, sprinkle bread crumbs over the top.

If the liquor evaporates, add hot water, and baste so the crumbs will adhere to the meat.

Page 72 See this page in the book

189. ROAST PICKLED FILLET OF VEAL. ledvinková yecen.

In a saucepan place one sliced onion, a few whole a cup of a cup of boil half an hour and a of the loin the kidney, in a crock, the on it and the meat to stand thus three or four days, turning it each day.

On the third or fourth day take it out, interlard with bacon, and dust with Place in a baking pan with sliced onion, carrot, celery root, parsley root, a cup of the liquor in which it has been pickled, and When done, cut in slices and arrange in a heated dish. Beat three yolks a little beef add to the liquor in the pan and when the sauce begins to bubble, pour over the meat.

It is well to baste this roast with wine or cream. Veal roast from the leg may be prepared in this manner 190. STEWED LEG OF VEAL. hýta.

Interlard a leg of veal with bacon, which has been dusted with ground allspice, pej^per, cloves, mace, finely minced onion and parsley, then dust the meat with salt and place in a kettle. Add onion, carrots, lemon, orange rind, each sliced, a cup of good white wine, a little cognac, several tablespoons of beef soup, a teaspoon of sugar and spices to Cover well and stew over an with the strained liqour poured over it.

191. ROAST LEG OF VEAL. hýta.

Clean and trim a nice leg of veal, dry with a napkin, dust with salt and pepper. Place in a baking pan, stick four cloves into the meat, add half an onion sliced, one small bay leaf, a little water, half a cup of butter and roast two hours in the oven. Then turn it, sprinkle

Page 73 See this page in the book

grated bread crumbs over the top, dot with bits of butter and to a golden brown, Serve with the strained liquor poured over it.

192. LEG OF VEAL WITH ANCHOVIES. kýta se sardelemi.

Trim a leg of veal, cutting away the skin and pound well. Clean and bone four anchovies, cut them into thin strips, also cut into strips two cloves of garlic. sharply pointed knife gash the and stuff gash the and the meat with a najikin and allow it to stand thus half an Then proceed as in the foregoing recipe, except that you may use anchovy paste instead of ordinary Half an hour before serving add half a cup of good cream.

Serve with the sauce. 193. LEG OF VEAL WITH WINE GRAVY. Teleci kýta s vinnou omákou. Trim off the fat, skin etc. from a five or six pound leg of veal.

Interlard with strips •of bacon, dust with Place in the baking pan two one one one para of and the in Dot of the top, add two of hot and in the add a cup of to a of butter with a teaspoon of flour and then add half a cup of sour cream.

Turn the leg with the side up that will be on top wlien on the the sauce flour and cream) over it, a little at the time, and continue all is used up.

is, sprinkle a little over the and it has absorbed, repeat etc.

it is well done, rub butter over it and allow it to Strain the liquor, add half a cup of wine, a piece of lemon rind and let it simmer together. Mix half a CU13 of cream with one teaspoon of until smooth,

Page 74 See this page in the book

add it to the boiling liquor, stirring constantly. Salt to taste and serve with the meat. 194. VEAL WITH CREAM GRAVY. Teleci maso se smetanovou omákou. Cut two pounds of veal into dice an inch and a half square and dust with salt. Place a piece of butter and one large minced onion in a saucepan, add the and let it bake brown.

Mix together until smooth two of a pint of sour cream and a pinch. of pepper, add a slice of lemon and let it come to the boiling point. When it bubbles, strain and pour it over the meat and serve same with fried potatoes.

195. VEAL WITH PAPRIKA. s paprikou.

Wash two pounds of veal and cut into medium sized in a saucepan three tablespoons of butter and two finely minced onions. When it bubbles, add salt, cover and stew until tender, add several tablespoons ctf beef soup, dust with flour, add a pinch of paprika and stew a while longer. Then add a cup of sour cream and when it bubbles, take out the meat, pour over it the strained gravy and serve. 196. VEAL WITH LEMON GRAVY. Teleci maso s citrónovou omákou.

Slice veal from the shoulder medium sized pieces, place in a saucepan, pour beef soup over stew half an hour.

Then blend a tablespoon of butter with two of this with the liquor in which the meat has stewed and put the meat back into the gravy.

Add the juice of half a lemon, a bit of grated lemon rind and a pinch of mace. Stew the meat in this until tender and serve. 197. VEAL WITH CARAWAY SEED. Teleci maso s kmínem.

Cut two pounds of veal in a saucepan, add two heaping tablespoons of butter, a

Page 75 See this page in the book

little salt, caraway seed, water, and stew rapidly. add a it bubbles a moment or two, serve. 198. VEAL WITH TOMATOES.

s rajskými jdblhy.

in a saucepan one two spoons of butter, eight tomatoes, and allow this to stew. When done, dust with three tablespoons of add two cups of beef soup and two or three tablespoons of vinegar, a wineglass of wine, a pinch of grated lemon rind, half a teaspoon of sugar, salt to taste, and simmer half an hour, then Cut a pound and a half of veal steak into medium sized pieces, put them into the sauce, which has been strained, and stew three quarters of an hour.

199. VEAL WITH CAULIFLOWER. Teleci maso s I'arfiolem.

Cut two pounds of veal steak or shoulder into pieces and stew half an hour. Clean and take apart one large or two small heads of cauliflower and stew in beef Blend butter and flour, this with soup you have stewed the cauliflower, add let this sauce simmer a while, then add a pinch of mace, put the meat into the sauce, place the cauliflower on the meat, all to simmer together a while longer and serve. 200. VEAL WITH WINE GRAVY.

Teleci maso s vínem.

Cut two pounds of veal brisket into and stew in beef soup.

When the liquor ceases to foam, add a wineglass of white wine, a few cloves, of pepper, two or three slices of lemon (without the rind) and stew half an hour. the thicken with flour and butter blended togetlier.

the meat in the sauce and stew a while longer, then add two beaten yolks and serve.

Page 76 See this page in the book

201. FRICANDEAU OF VEAL. Telect frikando.

Pound two pounds of veal steak, trim off the skin and interlard with bacon. in a saucepan a of bacon and a slice of ham, both minced, a finely minced onion, parsley and celery, add the meat and stew it in this, adding a little beef soup from time to time. When is in a dish, pour it the strained sauce and garnish with lemon cut in quarters. 202. STUFFED VEAL ROLLS. závitky.

a of ham or any of bacon, minced onion or chives, and fry all in Add or canned mushrooms, a dash of pepper, two eggs, mix together and thin with thin, pound with the back of a and it the foregoing roll and fasten around with white thread. in a add and bacon, cover and stew slowly about an hour, adding a little soup from time to Make a sauce of the liquor and the remainder of rolls are done, off the thread, arrange on a dish, pour the strained sauce over them and garnish with sliced lemon. You may add wine to the sauce, if you wish. The rolls may be spread with ordinary stuffing. 203. HASH OF CALF'S HEAD. hlava sekaná.

Boil a thoroughly cleaned calf's head in salted water.

When done, take out. the bones and cut the meat into dice.

Mince fine a piece of veal and a piece of veal suet from the kidney, add a minced onion, a pinch of grated lemon rind, two of bread soaked in milk and squeezed dry, mix together well and rub to a paste, then add three scrambled eggs, four anchovies rubbed

Page 77 See this page in the book

to a paste with six of salt and mix.

Grease dish, put in it half of the mixture, then a layer of the diced sprinkle with lemon then another layer of the mixture, sprinkle the top with melted butter and bread crumbs and bake 204. VEAL CROQUETTES. liarhanátky.

Mince fine two pounds of veal heaping tablespoons of butter or two of marrow, add two eggs, cream together, and add this to Add four the rind of half a lemon, salt, pepper, a pinch of mace and mix Form meat cakes, dip in bread crumbs and fry brown in butter. Serve with lemon cut in quarters. 205. VEAL LOAF.

seli'anina.

fine two pounds of veal (or use a fourth of a ]X)und instead of salt pork). Add three eggs, one minced onion fried in butter, two slices of bread soaked in milk, two tablespoons of cream, one clove of garlic mashed to a paste, a dash of grated lemon and all together thoroughly form a loaf, place in a greased pan, dot butter over the top, add two tablespons of water and bake about two hours, basting often. 206. VEAL HASH.

Sekané Mince fine about two cups of left-over veal. two tablespoons of butter with one of flour and a teaspoon of minced onion until a light brown color, add a little minced parsley, thin with beef soup; if you have any liquor left from the roast, add that, and simmer all about ten minutes.

Then add the minced meat, a little

Page 78 See this page in the book

salt, minced or grated lemon rind, cover and allow this to stand on the stove, but boil or simmer.

Sprinkle lemon juice over it and serve.

207. SWEETBREADS WITH BROWN GRAVY. Brzliky s hnédou omákou.

Wash four veal sweetbreads and parboil in salted throw them in cold water, out the undesirable portions and green parsix a few and all together half an hour. Melt a piece of butter in a the sweetbreads in it, them with salt, and fry on botli sides. Add the minced mixture, two cups of brown gravy, soup or hot water, and stew fifteen minutes. Before serving, take out the sweetbreads, skim the fat off the gravy, add the juice of a lemon, if necessary, and serve. Brown gravy for is prepared thus:

slice an onion, a carrot, a parsley root and fry 'a few moments in three tablespoons of hot butter, add half a wineglass of white wine, salt and pepper.

Simmer a while and strain. 208. FRIED SWEETBREADS. 'brzliky.

Wash veal sweetbreads, soak them fifteen minutes in tepid water, to whiten them.

place them in boiling salted water, boil five minutes, drain and pour cold water over them. Trim out the undesirable parts, thin and dust with Beat two eggs with a butter, dip the sweetbreads in it and then in bread crumbs. Fry in butter until arrange on a dish, juice and serve.

209. FRICASEED SWEETBREADS. hrzUky.

sweetbreads in minutes, then cool in cold water, trim and quarter. Put

Page 79 See this page in the book

in a saucepan a tablespoon a a of and lemon rind, salt, and stew several minutes. In the meantime, blend butter and flour a thin with beef soup and simmer until smooth. Add a little lemon to the sauce, put the sweetbreads in it, all together about ten minutes and 210. SWEETBREADS WITH MUSHROOMS. Brzlihy s houbami.

Soak sweetbreads in salted tepid water one hour, then put them on the stove and boil two minutes, then throw them Trim and interlard with Blend butter and flour until a light brown, thin with beef or chicken soup. When smooth, add a wineglass of wine, put the sweetbreads in the and When about add been stewed in wine, and when all has simmered together two. or three minutes, the sweetbreads in a dish, pour the gravy over them and garnish with the mushrooms.

» CALF'S LIVER AND BACON. játra se spelt em.

Fry six or eight slices of bacon. When done, arrange on a warm plate and keep in a warm place. Fry sliced liver in the bacon fat, having dusted flour and caraway seed, adding salt when done. with the bacon.

CALF'S LIVER WITH CREAM. játra s kyselou omákou.

Wash the liver, trim off the skin and interlard with of in add leek, and roots, a bay and a pinch of thyme.- Add the liver to this and bake in the oven until a light brown, then add half a wineglass of vinegar, a

Page 80 See this page in the book

cup of sour cream, two tablespoons of and allow the liver to stew slowly, basting frequently. Add salt before serving. Never liver or kidneys serving, as it makes tliem tough.

Skim the fat from the gravy, strain and serve with the 213. STEWED CALF'S LIVER. játra.

Wash the liver, trim off all the skin, and slice thin. Fry one minced onion in butter, add the dust with pepper and stew, turning the liver frequently. be if overdone, it be tough.

Before serving, add salt and if you like, a dash of grated lemon rind. 214. LIVER DUMPLINGS. Jaterni hnedlilcy.

Cream four tablespoons of add six of the grated rind of half a lemon, a pinch of ground allspice, white marjoram, all together Grate two pounds of fresh liver, ad to the foregoing, then add enough grated bread or rolled crackers to form into balls, remembering that you must allow room for the bread to swell.

Let stand half an hour, then form balls the size. of an egg or a small apple, and boil half an hour in salted water. cut in halves, sprinkle with grated bread crumbs, melted butter and serve. 215. VEAL KIDNEYS WITH SOUR GRAVY. Telecí ledvinhj na Jcyselo.

Veal kidneys are prepared the same as liver with (No.

212).

The kidneys are 216. STEWED VEAL KIDNEYS. These are prepared the same as stewed liver (No.

213).

Page 81 See this page in the book

217. BAKED VEAL PLUCK. osrdi.

Boil the pluck (lungs and heart) in take out all the veins, fat, etc., and mince or lard, add three eggs, a pinch each of grated lemon rind, marjoram, pepper, a clove of garlic mashed to a paste, the minced pluck, two slices of bread soaked in milk and squeezed dry, a slice of bread grated, and mix all together well. Grease with bread crumbs and in it an Serve with anchovy of caper 218. STEWED VEAL PLUCK. hrudi.

Wash thoroughly and boil a veal pluck tender, cool and cut into fine strips. Blend two tablespoons of butter with one heaping tablespoon of flour, add a onion and fry add minced parsley, thin with beef soup, to this add the pluck, a a of sugar, vinegar to taste, and simmer serving, add the of a lemon.

219. BAKED VEAL HASLET. oJcruží.

Wash and boil the haslet, mince fine, add a piece of butter or lard, four slices of bread grated, three eggs, a bit of minced parsley, chives or leek, a dash of mace, pepper, grated lemon rind and mix thoroughly. Grease dust with bread crumbs in CALVES' BRAINS WITH EGGS. mozelc s Soak two brains half an hour in tepid water, then trim away all the membranes and wash in cold Stew one minced onion in one and a half tablespoons of butter, add the brains which you have salted and sea-

Page 82 See this page in the book

soned with a dash of mace, and when nearly done, add four eggs and scramble. 221. FRIED CALVES' BRAINS. mozeh.

Soak calves' brains half an hour in tejiid water, then trim off all membranes and place Dry in a napkin, cut each in half, dust with salt, pepper and dip in a beaten egg, in crumbs, fry golden brown in butter and serve with lemon cut in quarters. CALVES' BRAINS TOAST. Pavczhi] z viozliii."

Clean the brains, parboil, mince fine, add pepper, a pinch each of minced chives, minced parsley, rind and mix thin slices of stale bread, spread each with the mixture and put another slice on top, dip in beaten eggs, then in bread crumbs and fry golden brown in butter. 223. CALF'S TONGUE. jazyk.

is prepared the same as beef tongue. 224. FRIED TONGUE CUTLETS. Jazykové ízky.

Cut boiled tongue in slices about half an inch thick. Beat one or two eggs with a tablespoon of water, add a dash of nutmeg, salt and a few drops of lemon juice. Dip the in bread crumbs and then in the eggs and fry on both in 225. FRIED CALF'S FEET. telecí nožiky.

the feet dry, cut each in four pieces, take out the larger bones, salt, dip in flour, then in a beaten egg, then in bread crumbs or rolled crackers and fry a golden brown in butter.

Page 83 See this page in the book

:Skopové maso.

226. MUTTON CHOPS.

Sl'opovG ízky.

Dust the chops with salt and pepper, and if you like, rub with a bit of mashed garlic, and fry quickly in hot They should be done in ten or twelve minutes. 227. BREADED MUTTON CHOPS.

SI'opové kotletkij.

Dust cutlets or chops with salt and pepper, dip in melted butter or lard, then in bread crumbs, and fry a golden brown in hot fat. tomato or other 228. MUTTON CUTLETS. sJcopové ízky.

Trim the end bone of the cutlet clean, so it may be taken up with the fingers. salt, pepper, and fry quickly in hot butter. They should be done in five or six minutes.

229. ROAST LEG OF MUTTON. Peená skopová kýta.

Wash and trim a leg of mutton, dust with insert bits of garlic over the surface, place in a pán with a little water, and Eub or lard over it occasionally, and before it is done, baste with the liquor, so as to give it a nice If the meat is not very young, you will have to pound it salting.

If very old, stew it first in a kettle and then roast. an hour before the roast is done, add peeled and halved 230. STUFFED LEG OF MUTTON. Nadívaná skopová kýta.

Take the bone out of a leg of mutton, and cut out enough meat to make a good-sized opening. Fry minced onions and anchovies in butter, add the meat (minced) which you took out, four tablespoons of bread crumbs, four tablespoons of sour cream, and

Page 84 See this page in the book

mix well.

Fill the opening with this dressing and fasten so that it will not drip out. Place in a baking pan two sliced onions, two sliced carrots, a little water, melted the mutton and in the Baste from time to time with a little sour cream. When the is done, take out the fastenings or threads, skim the grease from the gravy and 231. PICKLED LEG OF MUTTON WITH CREAM GRAVY.

Naložená shopová hijta.

Trim a leg of mutton and dust with together a cup and a half of vinegar, two cups of water, one large sliced onion, six cloves, ten allspice, ten black peppers, a bay leaf, a piece of ginger, two cloves of garlic, let it and pour over the leg of mutton. Let it stand thus two or three days in summer and five or six days in winter, turning it two or three times during that period.

When ready to bake it, interlard with strips of bacon, in a baking pan, add brine, a cup of water and a piece of lemon rind. Put bits of butter on top and bake. When about half done, baste with five or six tablespoons of good sour cream. once while baking and baste done, take out and add to the liquor a cup of sour cream thickened a of and a yolk, strain and serve with potatoes or dumplings. 232. ROAST SADDLE OF MUTTON. shopovff lirhet.

Soak a saddle of mutton three days in sour cream or vinegar, turning it frequently.

to use, off all fat and interlard with bacon, in a baking pan, add salt, a little of the brine in which it has soaked, a little water, quite a bit of butter, and cover with a greased paper. Bake three hours, basting frequently, then serve with potatoes or dumplings.

Page 85 See this page in the book

233. MUTTON WITH CARROTS.

Skopové s mrkví.

Stew mutton in a any vegetables you may have to flavor it.

scrape six or eight carrots and cut them into slices or short Stew the carrots in a saucepan with butter, pepper and a tablespoon of sugar, adding from time to time a little of the broth from the meat, and stew until tender.

Then thicken with butter and flour blended together until a light brown (a tablespoon of each), put the meat in the gravy, let it bubble once or twice and You may use half carrots and half turnips, or half carrots and half Savoy cabbage, or Savoy cabbage altogether.

234, MUTTON STEW WITH GREEN PEAS. Bhopové se zeleným hrášhem.

Cut dice two of the shoulder.

Dust with flour and fry brown in half butter and half Add salt and pepper, water to cover, cover and stew until tender. When done, take the meat out and skim the grease from the liquor. the skimmed stir the meat into them, and serve. 235. MUTTON POT PIE.

Skopové s knedliky.

Place two pounds of mutton steak in a kettle, add half a sliced onion, a clove of garlic mashed to a paste with salt, salt and enough water to cover the meat, and stew until tender.

When the meat mix two cups of flour with a teaspoon of butter, a dash of one teaspoon of baking jDowder, one beaten yolk and a cup of milk, making dough as for Roll out about half an inch thick and cut into squares about two inches across. Be sure to have plenty of broth on the If this is not the case, add enough hot water to a sufficient quantity.

Place the pieces of dough

Page 86 See this page in the book

over tlie meat, cover well, so that no steam escapes, and boil ten minutes. Then take ont the meat and pie, thicken the liqnor with a tablespoon of flour mixed with half a cup of milk and serve. 236. MUTTON WITH KOHLRABI. Skopové s kedlubny.

Stew mutton ribs until tender. cut into strips young it in a saucepan butter, pepper, sugar and the crisp tops fine. When the meat and is butter and flour together, thin -with the broth in which the meat has stewed, add with a pinch of marjoram, pour over the meat and serve. 237. STEWED SHOULDER OF MUTTON. sk opové plece.

Pound a shoulder of mutton, trim and take out the bones, dust inside and out with roll and wind a strong it.

in a deep, saucepan, add a cup of soup, one onion, one carrot sliced, a bay leaf, a small clove of garlic, several black peppers, two a bit or green parsley and stew Then add another cup of soup and stew until "When the meat is done, take it out, remove the thread, skim the add a teaspoon of Liebig's Extract, strain and pour over the meat. 238. MUTTON BRISKET WITH RICE. hrudí s rýží.

Trim a mutton brisket, cut off the lower bone and parboil the meat fifteen minutes in salted water, then Now trim the brisket nicely and in beef soup until tender.

In the meantime wash one large cup of rice, place in a saucepan with two cups of water and two cups of the meat liquor, an onion with two cloves stuck in it, a piece of butter, and Cover and stew slowly until the is done and has absorbed all the

Page 87 See this page in the book

Arrange the rice on a platter, place on top the meat cut into slices, pour over it a little broth in which the meat has stewed and serve. 239. STEWED MUTTON WITH RICE. Zadlávané skopové maso s rýží.

Cut mutton from the shoulder or ribs into medium sized pieces and stew with various vegetables until tender.

To two pounds of meat allow one cup of rice, wash this several times in hot water, add to it the broth in which the meat is stewing, and boil until tender. butter and flour until a light brown, and add it to the rest of the broth.

Place the meat in a saucepan, add the thickened broth, then the rice and finally a pinch Simmer a bit longer and serve. 240. STEWED MUTTON WITH VEGETABLE shopové s omákou ze zeleniny.

Cut left-over roast into small pieces. To two cups of meat allow one minced onion stewed in two tablespoons or four sliced mushrooms, add a wineglass of two of hot or beef soup, and simmer slowly half an hour, then add Place the meat in the gravy and heat it well, but do not Finally add a tablespoon of flour, a cup of hot water and a teaspoon of meat extract. Arrange on a dish, dust the top with three tablespoons of bread crumbs and 241. MUTTON WITH MARJORAM GRAVY. SkopovG s marjánkovou omákou.

Stew three pounds of young mutton until then cut into neat pieces. Blend a tablespoon of butter with one and a half* tablespoons of flour until a brown, thin with broth from the meat, place the meat in it, allow for each pound of meat one clove of garlic mashed to a paste with salt, a little minced parsley, a

Page 88 See this page in the book

of marjoram and in skins.

add to the let all simmer together a Put on a platter, arrange the potatoes around it, pour the gravy over it and serve. 242. STEWED MUTTON HASH WITH POACHED EGGS.

Skopová sekanina s the remains of a mutton Mix brown gravy, half as much beef soup, a dash of and lemon juice, and strain over the minced meat. Set in a warm over a quick stir until the meat begins to bubble, then arrange on a disli, garnish with poached eggs and 243. STEWED MUTTON KIDNEYS No.

Dušené shopové kidneys and Stew minced onion in butter, add the kidneys, sprinkle over them a dash or caraway seed and stew. are add flour or bread crumbs, stew a few moments longer and serve with fried potatoes. 244. STEWED MUTTON KIDNEYS No.

skopové na jiný zpsol).

Wash mutton kidneys, boil one hour in salted water, trim off the skins, cut each in half lengthwise, and then across in thin slices. Season several tablespoons of flour with salt and pepper, dip the sliced kidneys in it.

Heat butter in a saucepan, add minced onion and fry the kidneys in ten minutes, Then add the juice of one lemon, a cup of hot water or juice from a roast, a cup of red wine, and allow all to thicken, but do not boil.

Page 89 See this page in the book

245. STEWED MUTTON KIDNEYS No.

sl'Opove ledvinlvy ješté na jiný zpsob.

Wash mutton kidneys, dry, cut in half and then across in thin Heat a piece of butter add sliced mushrooms and minced parsley, stew the kidneys in until tender.

Then take them out, add to the liquor several tablespoons of hot water or soup, a flour, and mix until smooth. Put the kidneys back into this, add salt, the juice of one lemon, stew a bit longer 246. STEWED MUTTON TONGUES. slvpové jazyky.

Soak mutton tongues in tepid water one hour, then parboil cut each in lengthwise and dust with place a piece of butter, cover the bottom Avith sliced onion about an inch thick, arrange the halved tongues on this, dust with pei3j)er, dot with bits of butter, cover and stew until tender.

The onion must not burn or be very brown, it must stew just like the tongues. When done, arrange the tongues on a platter, sprinkle w^itli lemon juice and 247. MUTTON TONGUES WITH LEMON SAUCE. Sl'opove jazyl'y s citrónovou omákou.

Stew several mutton tongues in salted water, adding celery and parsley roots, a carrot and half an onion. Then skin the tongues, cut each lengthwise and place them in a saucepan.

In another saucepan place a tableone a of sugar, a dash of grated lemon rind, the juice of one lemon, blend all together, then add a ladleful of broth in which the tongues have a wineglass mix, pour over the tongues and simmer a while. thicken the sauce with two beaten yolks,

Page 90 See this page in the book

Lamb.—Jehní maso.

248. ROAST HIND SADDLE OF LAMB. Peený jelmí zadeJv.

Wash thoroughly, salt and lay in the baking pan with the fleshy side down, having put bntter or lard in the pan.

It is best to use a pan with bars or sticks of wood across the bottom (the wood must contain no rosin).

Eoast the meat, basting and rubbing frequently butter, adding hot soup or if When more than half done, turn over, sprinkle the top with bread crumbs, of butter and roast When done, pour the liquor over it and serve.

A saddle of lamb requires from one and a half to two roasting, to Saddle of kid is roasted in the same manner. 249. FRIED LAMB.

jelméoí.

Cut uniform the neck, shoulder and brisket of lamb, dust with salt, pepper and flour, dip in beaten eggs, then in bread crumbs and fry in rendered When done, dust lightly with salt, arrange on a platter, garnish with parsley and serve. 250. LAMB CUTLETS No.

hotletky.

Pound the cutlets slightly, dust with salt, and fry on both sides in butter two minutes. Trim one pound of veal, leaving no skin, glands, etc. and mince or grind together with one pound of kidney suet.

Add a dash of nutmeg, a teaspoon of minced and fried onion, three eggs and mix together. Spread this on both sides of the cutlets, dip in beaten eggs, then in bread crumbs, fry in rendered Arrange on a platter, garnish with peas and serve.

Page 91 See this page in the book

LAMB.

251. LAMB CUTLETS No.

hotletl-y na Fry or broil quickly lamb salt, arrange on a heated platter and garnish with parsley. 252. LAMB STEAK.

Jelméí nzJcy.

Dust the steak with fry quickly in rendered butter or lard, or broil.

Arrange on a heated platter, garnish with parsley or minced fried onion and 253. STUFED BRISKET OF LAMB. Nadívané jeliní hrudi.

Wash the brisket, make an opening and fill with dressing the same as for veal, sew up the opening, dust all over with sliced carrot and onion in the baking pan, put in the meat, pour melted butter or lard over it, add a hot water or soup and about an hour, done, take it out and allow the liquor to boil down with a little beef soup, skim the fat and pour over the meat. 254. LEG OF LAMB WITH MINT SAUCE. kýta s mátovou omákou.

Trim and wash the leg, pound and salt, place in a baking pan with lard or butter. Dot bits of butter over the top and roast, adding hot water or soup and basting Mix four tablesiDoons of minced mint leaves with one tablespoon of sugar and a pinch of paprika, add four or five tablespoons of wine vinegar, adding a little at the time. When the meat is done, skim the fat, pour the liquor over it, and serve with the mint sauce in a separate dish.

255. STEWED LAMB WITH ANCHOVIES. Jehní dušené se sardeJenii.

Cut the fore quarter of a lamb in pieces. Place it in a saucepan Avith three or four tablespoons of butter or lard, sliced celery and parsley roots,

Page 92 See this page in the book

salt, and stew, adding hot water or soup, Wash and bone five anchovies, and rub to a paste with Blend half a tablespoon of butter with one of flour, add the anchovy paste, then add equal parts of soup and wine, to make the desired amount of gravy.

You may add a bit of canned lobster.

out the stewed meat, strain and add the liquor to the gravy, place the meat in it, simmer a Avliile, and You may omit the wine, 256. STEWED LAMB WITH BUTTER GRAVY. s máslovou omákou.

Place in a saucepan three tablespoons of butter, a sliced onion and carrot, put in this a lamb forequarter cut into pieces, add salt and grated lemon rind and stew until half done.

In another saucepan melt three of butter and blend it with two tablespoons of flour, then add enough soup or hot water to form a rather thick gravy.

Now add several black peppers, two cloves, a dash of nutmeg, minced parsley and let it simmer a while. Pour this over the meat, add a wineglass of white wine, the juice of one lemon and stew the meat until done.

When done, take out, skim and strain the sauce, salt and serve. 257. FRICASEE OF LAMB.

Zadlávané jehní.

Wash thoroughly a forequarter of lamb and fifteen minutes in salted water, then place it in cold water, cool and cut into medium sized pieces. Blend three of thin with the strained liquor from the meat, add a small lemon rind, a wineglass of wine and boil until smooth. Then place the meat in the sauce and stew until tender. it out, add to tlie simmering gravy four beaten yolks or two whole eggs beaten with a little cream, a little lemon juice and pour over the meat.

Page 93 See this page in the book

LAMB.

258. LAMB WITH PAPRIKA GRAVY. s paprikou.

Wash and cut into pieces a forequarter of lamb. Place in a saucepan four tablespoons of good butter, one onion, one carrot, leek and a celery root, all Add salt and stew until half done, then dust with a tablespoon of flour, add a little good beef soup and a cup of sour cream.

Finally add a pinch of paprika and stew the meat until done. done, take the meat out, skim the gravy, add salt and paprika; strain, pour over the meat and serve. This gravy must be rather thick.

259. LAMB KIDNEYS.

cut lamb kidneys, then fry in butter or lard. Dust with salt and pepper, add a small minced fried several minced fried mushrooms, minced celery, lemon juice to taste, a piece of good butter.

Pour the gravy over the kidneys, garnish with potato croquettes and serve. 260. LAMB PLUCK.

osrclí.

Wash the pluck, cut into small pieces, place in a crock or stone jar, add sliced onion and carrot, a few sprigs of thyme and a few bay mace, vinegar and olive oil and allow the meat to soak in this twelve hours, turning frequently. to cook it, melt a piece of butter, add the pluck, stew a while, then dust with flour, pour in equal parts of soup and wine and stew until tender. When done, take the pluck out, the gravy over Lamb pluck may also be prepared the same as veal pluck.

Page 94 See this page in the book

Drbež.

PREPARING POULTRY.

PHprava drbeže.

All poultry should be killed twenty-four hours before using.

It should be cleaned, drawn and salted immediately after killing and put in a cool place. 261. BROILED SPRING CHICKEN. Roštné kue.

Cut spring chickens in halves, pepper and broil on both sides. Eub fresh butter over them and serve hot, 262. ROAST SPRING.CHICKEN. Peené he.

Salt the chickens, dust inside with a.little pepper, place a piece of butter and fresh parsley inside, fasten the drumsticks together and put the chickens in the pan.

Add a piece of good butter, a little hot water or soup and roast a light brown. Baste every ten minutes and rub butter over them occasionally. Pour the gravy over the chickens and serve. 263. ROAST CHICKEN WITH GRAVY. kohout s omákou.

Cut the chicken up, dip each piece in a beaten egg and then in bread crumbs. Place in a skillet, add a little butter or lard, minced onion and caraway seed, cover and bake over a slow fire. When done, take it out, add to the gravy and fry a add milk to make a gravy of the proper consistency. 264. FRIED CHICKEN.

Smažené kue.

Chickens weighing one or one and a half pounds are best for frying.

Cut in quarters or smaller pieces, salt, dip in flour, then in a beaten egg (to which has been added

Page 95 See this page in the book

thickly with bread crumbs or rolled crackers, and fry to a golden brown in rendered butter or lard. When frying older chickens, it is best to dip them in flour only. 265. STUFFED CHICKEN.

Nadívané he.

Prepare the chicken as for roasting, salt inside and out.

For the dressing cream' two tablespoons of butter, half an onion minced fine and fried in butter, half a cup of milk, salt, pepper, a pinch of mace and enough bread crumbs or cracker crumbs the mixture medium Stuff the chicken with this, sew up the opening, place in a baking pan, dot bits of butter over the top, pour water under it and bake, basting frequently.

266. STEWED CHICKEN.

kue.

Salt a chicken inside and out, fasten the drumsticks together, rub butter over the breast, place in a saucepan, add an onion, carrot and parsley root, all sliced, a few black peppers, a bay leaf, a slice of bacon, and enough good soup or water to cover. Cover the pan tightly and allow the chicken to stew, turning it once. When done, it out, cut in pieces, boil the liquor over a rapid thick, skim fat and the chicken. A young chicken will be done in one and a half hours, an older one in two hours. 267. STEWED CHICKEN WITH BROWN GRAVY. Dušené he s hndou omákou.

Salt a chicken inside and out, place inside a piece rub juice and butter over the breast, place in a saucepan, cover and stand aside.

In another saucepan place three onions, two small carrots, a couple of leeks and a parsnip, all sliced, add a piece of butter and stew, then add a quart of soup and stew a Half an hour before strain the

Page 96 See this page in the book

gravy over the chickens and allow them to stew, being that they remain juicy and the When done, take the chickens out and pour over them a brown gravy, made as follows:

a piece of fresh butter and a little sugar. Let it brown, then blend with flour. so as to make a gravy, add a pinch of ground ginger 268. STEWED CHICKEN WITH MUSHROOM Jcue s hotihovou omákou. Stew and prepare a chicken as given in the foregoing reciiJe and pour over it mushroom according to recipe No. 269. STEWED CHICKEN WITH WINE GRAVY. Dušené he s viníiou omákou.

Cut a chicken for a few moments in cold water. Put in a saucepan a slice of ham, a piece of butter, add an onion into which you have stuck a few cloves, one lemon sliced, a celery root and one Tie the vegetables with a thread. Add the chicken and stew it in beef soup.

to add a wineglass of wine and the juice of one lemon, allow all to simmer a few moments.

Take the chicken out, tlie gravy 270. STEWED CHICKEN WITH SOUR CREAM GRAVY.

Dušená kuata s kyselou omákou.

In a saucepan place a piece of butter, one onion into which you have stuck two cloves, a carrot, a cup of soup, and salt. Put the chicken in this, either whole or cut into pieces.

Let it stew, but not too long. Place in a saucepan a piece of butter, a sliced onion, minced partwo of thin with the strained liquor and mix smooth.

Page 97 See this page in the book

Add the chicken and simmer a while. Before serving, beat two yolks with a little cream and add to the gravy. Take the chicken out, strain the gravy over it and serve. You may add lemon juice, 271. CHICKEN WITH DUMPLINGS. Kue s hnedlíky.

Cut up two chickens and stew in soup, or in butter and hot water.

In the meantime, of butter, add two a teaspoon of minced parsley, a dash of mace, pepper, salt and enough bread or cracker crumbs to form dumplings. Make dumplings the of English walnuts and them separately in salted water. the chickens are tender, take them out, strain the liquor and liave not to make a gravy, add hot thicken with blended put back into the saucepan, add the chickens and simmer a the dumplings over the chickens and pour gravy over all.

272. CHICKEN WITH LEMON SAUCE. Kue s citrónovou omákoic.

StcAv a nice chicken according to the foregoing recipe.

When done, take it out, cover and place where it will keep warm.

Blend a tablespoon of butter with one of flour, thin with the strained liquor, add the juice of lialf a lemon, a ]3Ínch of grated lemon rind, a bit of sugar, a few tablespoons of white wine, and simmer until smooth.

When done, pour over the chicken. 273. CHICKEN WITH PAPRIKA. Kue s paprihou.

Place in a saucepan tw^o tablespoons of fresh butter, one onion add two quartered young chickens, salt, cover and stew take them out, add a tablespoon of flour to the liquor, mix smooth, thin with beef add

Page 98 See this page in the book

spoons of sour cream and simmer a while. Strain over the chickens, which you have placed in a saucepan, add half a teaspoon of paprika and allow all to simmer together until done.

274. CHICKEN WITH RICE.

Kure s rýži.

Wash a cup of rice first in cold then in hot water, then pour on it soup or hot water and boil until tender, the grains keep three yolks or two whole eggs with a piece little beef soup and a dash of mace, pour this on the rice, add a teaspoon of minced parsley and mix together.

Arrange stewed chickens on a platter, garnish wdtli the rice and serve. 275. CHICKEN WITH KOHLRABI. Kue s he dluh ny.

Place a piece of butter or lard in a saucepan, add a chicken that has been cut up into pieces. Peel the kohlrabi, cut or strips to the chicken, then salt and pepper.

Cover and stew over a moderate Half an hour before it is done prepare dumplings, as follows: two eggs beaten with a cup of milk, salt, a of baking powder and enough flour a medium stiff dough.

Divide this into four parts, place over the chicken.

When the dumplings are half done, turn them When they are done, take them out, add a little hot water to the liquor, thicken with a little and mixed the chicken, kohl-rabi and gravy, separately. 276. CHICKEN WITH CAULIFLOWER. Kue s karfiolern.

Stew two chickens.

Blend a heaping tablespoon of butter with one and a half tablesjooons with the liquor in which the chickens have stewed. In the meantime, boil a head of cauliflower in water pro-

Page 99 See this page in the book

perly salted.

Cut the chickens into pieces, place them in a saucepan, pour over them the sauce, add a pinch of mace and simmer a while the chickens with the gravy in a the cauliflower around them and Chickens may be prepared in this way with asparagus. 277. CHICKEN WITH ROOT CELERY. Kue s celerem.

Stew two chickens, either in soup or butter with a little hot water.

two Slice one and add it chickens.

Mash the other fine and cream with a piece of fresh and two yolks, add a pinch of mace, thicken and flour blended together, strain over the chickens and let all simmer together a moment or two. Then arrange the chickens in a dish, pour the gravy over them, garnish with sliced root and fresh celery tops and serve. 278. CHICKEN WITH TOMATOES. Kue s rajshymi jablíky.

Stew two or three tomatoes, add bread or cracker 'Crumbs which have been soaked in cream, a little beef of mace and a bit of sugar, mix together and strain over stewed chicken. 279. CHICKEN WITH MUSHROOMS. Kue s houbami.

Slice thoroughly cleaned mushrooms and stew with a little butter and minced parsley, then add chickens that have been cut into pieces, salt, cover and stew, being careful not to burn them. When done and the liquor begins to evaporate, add soup, simmer a moment or two and serve. You may add a little sweet cream to the gravy. 280. CHICKEN WITH MAYONNAISE. Kue s majonézou.

the fasten the drumsticks rub lemon juice over the breast to make it whiter, and

Page 100 See this page in the book

stew with butter, minced parsley and soup. cut into pieces and with a silver fork six yolks, add a wineglass of oil, drop by drop, or melted butter, beating constantly, then add the juice of one lemon, salt and pepper. Arrange the chickens on a platter, pour the sauce over them, garnish with lettuce and hardboiled eggs and serve. 281. RISSOLES OF CHICKEN. Risolhy z Jiuete.

Mince left-overs of roast or stewed chicken. cups of this meat of minced mushrooms, four tablespoons of four yolks, salt, pepper and mace. When all is blended together, add minced parsley and lemon juice to then take out and cool. Have ready dough rolled out as for noodles.

Cut out with a biscuit cutter, rub the white of an egg around the edges, put mixture on each piece, cover with another piece, press the edges together and place the rissoles on a floured board.

Have ready a deep kettle of hot lard, dip each rissole in beaten eggs and fry a light brown. on a platter, garnish with fried green parsley and serve with any suitable You may prepare rissoles of various other meats in the same manner. 282. CHICKEN CROQUETTES. KroheU'y z driihezich zhythii.

Mince fine two cups of left-over chicken.

two of flour with one of butter, add two of hot milk, boil until thick and smooth, (use both white pepper and paprika) the minced meat, add grated nutmeg, a tablespoon of minced celery and a teaspoon onion. Mix together, add the sauce, mix again and cool. When cool, make small cakes, dip in a beaten egg, then in bread crumbs and fry brown in hot fat.

Half lard and half butter is good.

Page 101 See this page in the book

PIE.

Paštika z kuat.

Cut into pieces a four or five pound chicken. Fry a minced onion in butter, add it to the chicken, then add two cups of hot water and stew.

You may add half a pound of ham cut into small pieces. Peel and dice potatoes, boil half an hour and drain. When the chicken is done, remove the larger bones. Line a shallow pan with pie crust dough, place a layer of potatoes in the bottom, then a layer of meat, on this put the pieces of you trimmed off the pan, sprinkle with a teaspoon of minced parsley, a pinch of salt and pepper and dot with pieces of butter. Cover the top w^ith pie crust, which has one or two slits through the center, spread a beaten white over the top and bake in a hot oven.

In the meantime prepare sauce as follows: place a teaspoon of butter in a saucepan, when, melted, add two level tablespoons of blend but do not brown, add a cup of the liquor in which the chicken was stewing and a cup of milk, stirring constantly. When it begins to bubble, add salt and pepper, a beaten yolk, a tablespoon of minced parsley and iDour into the pie, through the opening.

Or you may serve the sauce separately.

You can prepare veal, rabbit or squirrel pie in this manner.

284. CHICKEN WITH HERRING.

Kuata se slanekem.

Wash two chickens and stew in beef soup until half done, then take them out and Wash and cut in fine strips one herring, interlard the breasts of chickens it, then cut them in halves, place them in a saucepan, pour over them the liquor in which add a piece of butter, a dash each of mace, grated lemon rind and lemon juice and the remainder of the herring. Mince the milt of the herring and add it toihe rest, then dust with flour and stew until the chickens are tendei\

Page 102 See this page in the book

When done, take tliem out, strain the gravy over them 285. ROAST TURKEY.

krocan.

Turkeys are best not more than a year old.

and clean as any other poultry, salt inside and out and put in a cool place at least twenty-four hours roasting in summer, and two or three in winter.

When ready to roast it, put it in the roaster, dust inside and out with pepper, place bits of butter inside and over the top, about a cup in all, add a cup of water and Baste every fifteen minutes and having a steady though not a quick cranberry sauce.

286. TURKEY WITH SAGE STUFFING. Krocan se šalvjovou nádivkou. Prepare the turkey for roasting as directed in the preceeding recipe. Make stuffing as follows: mix three cups of bread crumbs with two eggs, salt, pepper, a piece of butter, enough milk it properly a tablesiDOon of sage rubbed to a powder.

Stuff the turkey, sew up the opening and roast as directed in the preceding recipe.

287. TURKEY WITH OYSTER STUFFING. Krocan s ústncovou nádivkou.

Prepare the turkey and in the foregoing, using minced fried onion instead of sage and adding two dozen fine large oysters. 288. TURKEY WITH CHESTNUT STUFFING. Krocan s nádivkou z kaštan.

Peel two pounds of chestnuts, place them in boiling let them soak until the brown can be rubbed off with a napkin, then wash them in cold water and drain.

Brown four tablespoons of butter with two of sugar, add soup or hot water, then add the chestnuts and stew until partly soft, being to keep them

Page 103 See this page in the book

Then take them out and cool the crop with this stuffing, sew up the opening and proceed with the roasting as directed before. 289. TURKEY WITH ALMOND STUFFING. Krocan s nádivkou mandlovou.

Cream two tablespoons of fresh butter, add two or a few teaspoons of a of a of mace, grated lemon rind, salt, and if you wish the stuffing to have a sweetish a enough bread crumbs to make it properly Stuff the crop of the turkey with sew up the opening, and roast the turkey, basting and rubbing butter over it occasionally. 290. ROAST GOOSE.

Peená husa.

Wash a properly dressed goose, salt inside and out, rub inside with caraway seed, place in a roasting pan, little water and roast rather slowly, turning it occasionally and basting frequently. When done, drain off the grease and allow the to brown over a quick fire.

it is roasting, pierce the skin on the back and under the wings, which allows the surplus fat to escape, and makes the skin crisp. 291. GOOSE WITH APPLE STUFFING. Husa s jaMkovou nádivkou.

Prepare the goose as shown in the foregoing. stuffing as follows:

mix together two cups of stewed and mashed tart apples, a cujo of grated bread crumbs, a dash of powdered sage, a minced onion and a dash of red pepper.

Stuff the goose and roast as shown above. 292. STEWED GOOSE.

husa.

An old goose that would not well may be Place in a kettle minced bacon, minced veal, a

Page 104 See this page in the book

sliced, add the goose properly salted, a few bay and peppers, soup and a white wine, then cover and stew until tender. 293. GOOSE GIBLETS WITH RICE. Husí drohecJx'y s rýží.

Boil the giblets until tender. Skim the broth, add a celery and parsley root, and salt. Place in a saucepan three tablespoons of butter, a cup of rice that has been picked and washed in hot waters, a little soup, a pinch each of salt, mace and saffron, and simmer over a slow fire until tender. See that is does not scorch and add or if Blend butter and flour together, thin with soup, add a pinch each of mace and and Arrange the giblets in a dish, strain the sauce over them, garnish with the rice and of blending the butter and flour together, you may fry minced parsley and caraway seed in goose giblets consist of wings, feet, neck, liver, gizzard and heart. 294. GOOSE GIBLETS WITH NOODLES. Husí drohehy s nudlemi.

Boil the giblets as shown in the foregoing. noodles with two eggs and flour. When the giblets are done, strain off the liquor, and when it has settled, pour it off into another saucepan and let it come to a then boil the noodles in it.

Place the giblets in a dish, put the noodles over them and use macaroni and cheese instead of noodles, 295. GOOSE GIBLETS WITH QUENELLES. husí droheky s nudlemi.

giblets with various as for Cream a tablespoon of butter, add three eggs, a pinch of grated lemon rind, grated or minced goose liver from which the veins have been trimmed, salt, mix together.

Page 105 See this page in the book

• then add a few tablespoons of cream and enough bread or cracker crumbs to make small balls. You may add a clove of garlic mashed to a paste and a little marjoram. Let this mixture in a of the the giblets have been boiled. Strain the of the liquor into a saucepan and boil in it balls the size of an English walnut, made of the above mixture. When done, add the giblets, thicken with brown sauce, add a dash of mace, and simmer a moment of two. the giblets out on a dish, garnish with the quenelles and pour the gravy over all.

296. GOOSE GIBLETS WITH CAULIFLOWER. Husí clroheH-u s l-arfioJeni.

Boil the giblets as shown in the foregoing.

over a head of cauliflower, it in soup or in the liquor in which the giblets have boiled, being careful that it remains firm, then take it out and place in cold water, so it whitens.

Blend butter and flour until brown, strain into it the liquor from the giblets, add a dash of then the giblets and cauliflower and simmer a Arrange the cauliflower on a platter, place the giblets around it and pour the gravy over all.

297. ROAST DUCK.

Inch na.

Duck is roasted in the same manner as goose. You may also use the following stuffing: mince onions, add a teaspoon of powdered sage, two spoons of bread crumbs, one eggj a piece of butter, and x>epper.

298. DUCK WITH MUSHROOMS. Kachna s liouhaini.

Place lard or bacon fat in a saucepan, add a sliced onion, a few whole black peppers and stew the duck in this a short time, then add several tablespoons of soup,

Page 106 See this page in the book

cover the pan and stew, turning the duck once.

it is more than half done, add two or three dozen small mushrooms. When all is done, place the duck on a platter, garnish with the mushrooms and pour over it the liquor, which you mixed 299. STUFFED SQUABS.

holoubata.

Cut off the heads of properly dressed squabs, take out the crop and an opening breast, for stuffing.

Cream a tablespoon of butter, add one egg and one yolk, two tablespoons of milk, a pinch of salt, a dash rind, a bit of parsley, four tablespoons of bread crumbs, and mix together thoroughly.

Stuff the squabs with this, sew up the opening, fasten the drumsticks to the back, and the squabs in the roasting pan with Eoast until done, basting frequently. 300. STEWED SQUABS WITH ASPARAGUS. Dušená holoubata se šparglem.

Boil properly dressed squabs in salted water about three minutes, then cool and dry them. Place in a saucepan a piece of butter, one sliced onion, one sliced carrot, a parsley root, add the squabs, salt and stew a few flour, add soup and stew half an hour longer, skimming off the grease. When the squabs are done, put them into another saucepan and stand in a warm place.

Place the gravy over a rapid fire, add four beaten yolks, a teaspoon of sugar, a dash of lemon juice and strain and pour over two cups of asparagus tips boiled in over the squabs and serve.

301. STEWED SQUABS WITH BROWN SAUCE. Dušená holoubata s hndou omákou.

Place in a saucepan a piece of butter or diced bacon, of thyme and parsley, one a

Page 107 See this page in the book

few wliole black peppers, of ginger and four Add the squabs, salt, two tablespoons of wine vinegar, cover and stew until tender. When done, cut them in halves, place them in and stand in a warm place.

Melt a piece of in a saucepan, add two even tablespoons of flour and a teaspoon of sugar.

Blend together until brown, thin with the liquor in which the squabs have stewed, add beef soup, simmer a while and then strain over the squabs.

Let all get thoroughly hot, but it must not bubble.

You may add a sliced lemon to the gravy. 302. SQUABS WITH GREEN PEAS. Holoubata se zeleným hráškem.

Cut in quarters properly dressed squabs. a saucepan with a piece of butter, salt, and stew about half an hour, then dust with two tablespoons stir, then add two cups of beef soup and simmer until Take the squabs out, strain the gravy, add to it a quart of green peas, a bit of sugar and a dash of Simmer all a while, then add the squabs and simmer until done.

the squabs on a platter and surround with the peas.

303. STUFFED PIGEONS.

holubi.

Proceed as with squabs, making an ojDening in breast, right under the the gizzards and livers with parsley, add bread crumbs soaked in milk, a piece of butter, a dash of mace and i^epper, two eggs, salt and mix thoroughly.

Fill the crop and breast with stuffing, fasten the opening, the necks, place the birds in a roasting pan with water and butter, dust them with sprinkle with browned grated crumbs and pour the liquor over them.

Page 108 See this page in the book

PIGEONS.

holubi.

Cut properly dressed pigeons in quarters. a saucepan a piece of butter, a two bay leaves, a sprig of thyme, a few juniper berries, six whole black peppers, six allspice and a piece of ginger. Add the pigeons, a bit of wine vinegar, cover and stew. take them out and put them in another saucepan, strain the liquor over them, thicken with three tablespoons of flour creamed with a piece of butter, and simmer until the gravy is smooth and thick. You may add a piece of browned sugar.

305. SALMI OF FOWL.

Ztijtki) drííheže s podpouštJcou.

Place in a saucepan equal parts of vinegar and water, or vinegar and soup, add a piece of lemon rind cut strips, one whole onion, a sprig of thyme, two or three bay leaves, a few whole black peppers, a few whole allspice, and Simmer, add butter and flour blended together until light brown, a bit of browned sugar and two or three tablespoons of white wine. Simmer a the left-overs of any kind of fowl, which have been cut into small pieces. Heat the meat in this gravy and serve with fried potatoes. Zvina.

306. ROAST RABBIT.

zajíc.

Interlard and salt the rabbit.

in a roasting pan three sliced onions, a dash of thyme, one bay ten whole two cloves, a clove of garlic, a slice of bacon, and the rabbit, little wine vinegar, water and a piece and roast rather quickly.

it is more done, turn rubbing it frequently

Page 109 See this page in the book

with cream or butter. When done, cut into pieces. Add flour to the gravy, strain, add cream and simmer a moment or two and serve with the rabbit. 307. ROAST RABBIT WITH SOUR CREAM GRAVY. zajíc I'ljseJc smetan.

Wash and salt a properly cleaned rabbit. together about fifteen minutes a cup of vinegar, a cup of water, one large sliced onion, a sprig of thyme, two or three bay leayes, a few whole whole allspice, a piece of ginger and three or four cloves. Cool and pour over the rabbit, which lias been cut into Let it lie thus three or four in warmer weather, or in cold, turning it each day.

to cook it, interlard with of bacon and place in a roaster with a piece of butter, two sliced onions and some of the brine. Place the rabbit pan with the interlarded side down.

roasting it must be turned frequently and basted with cream and dotted with bits of butter over the top.

If the gravy evaporates, add more liquor or sour cream. 308. RABBIT FRICASSEE. Zajíc scl-anij.

Mince or grind the meat from the forequarters of a rabbit w^ith two pounds of pork.

If the pork is lean, add three ounces of minced bacon, two soaked in wine and squeezed dry and one slice grated, one or two eggs, a dash each of salt, pepper and grated Mix well, form a (if possible mold into the form of a rabbit) interlard with bacon and bake with frequently.

You may bake this with sour cream, in which case.the lemon rind is left out.

309. JUGGED RABBIT. Pedeh zajíce na enio.

Cut the forequarters of a rabbit pieces, place in a saucepan with butter or lard, a dash of thyme, one

Page 110 See this page in the book

sliced onion, a piece of lemon rind and a bay leaf. Add enough water to cover tlie rabbit an inch from the top, salt, cover and stew.

When the rabbit is nearly done, it out, strain the gravy, add to it enough vinegar it sourish, add butter and blended together and a small cup of grated ginger-bread. a teaspoon of sugar, pour into it a little soup and add this to the gravy.

Put the rabbit in the gravy, simmer a while and serve.

310. RABBIT WITH CREAM SAUCE. Zajíc s hilou omáhou.

Cut a young rabbit into small pieces, salt, place in a skillet with minced bacon, two sliced onions, a piece of lemon rind, a sprig of thyme, one bay leaf, a few whole black peppers, three tablespoons of wine vinegar and stew until tender.

Then take the meat out and strain the sauce.

Blend one tablespoon of butter with one and a half of flour, add the sauce, two cups of sour cream, and the liquor from the rabbit. If necessary, add vinegar, soup or hot water, simmer a while. If the gravy is too sour, sweeten to taste. 311. FRIED RABBIT.

h'aliJc.

Cut up the rabbit into uniform pieces, and dry thoroughly with a napkin. salt, pepper and flour, dip in a beaten egg, then in bread crumbs and fry a golden brown in lard or butter. Srní a jelení Deer, roebuck and antelope are considered venison. Animals two and a half or three years old are is usually pickled several da^^s in brine composed cloves, whole black peppers, bay leaves, etc. boiled together ten or It is then roasted and the following

Page 111 See this page in the book

• for it:

lialf a bottle of red wine, add a cup of pepper as is described in the following recipe, a cup of currant jelly, two tablespoons of vinegar and the pulp of one lemon. Simmer a while, then strain and serve with the meat. 313. SADDLE OF VENISON WITH PEPPER SAUCE. Jelení livhet s pepovou omál-ou.

salt the saddle, in a add several bay leaves, a sprig of thyme, a piece of ginger, one sliced onion, a clove of garlic, three or four cloves, leek, celery and parsley roots, two wineglasses of wine vinegar, cover and stew place on a platter and serve with the following sauce: blend light brown a piece of butter and two teaspoons of flour, thin with soup or hot water and simmer a while. Place in another saucepan a sliced onion, add a cup of of whole black peppers and simmer.

Add this to the gravy, simmer a while, skim the fat, salt and strain.

314. SADDLE OF VENISON WITH HORSERADISH. Peený jelení hbet neb Vyta.

salt and place in a crock.

it vinegar and water, of each to make it agreeably tart, add a few whole black peppers, a few allspice, a few cloves and juniper sprigs of thyme, two or three bay leaves, one onion and stew the meat in it out and add to the sauce horseradish prepared as follows: grate the rind of half a lemon, add a tablespoon of sugar, the juice of a lemon, a cup of vinegar and enough grated horseradish to form a thick sauce. 315. ROAST SADDLE OR LEG OF VENISON. Jelení kýta.

nicely a saddle or leg of interlard with bacon and dust with salt. Place in a crock a sliced

Page 112 See this page in the book

carrot, two sliced onions, a parsley root, two bay leaves, two cloves and a few whole black peppers. Place the in this, add a qnart of good vinegar, cover and let it stand until the next day. it out, place it in a roaster, add some of the liquor and a little hot water, dot with pieces of butter or lard and roast until the has been skimmed.

316. LEG OF VENISON. Jeleni hbet s citronovfjm Ixvenem.

Wash and trim the meat and pound it well.

vinegar over it, let it two or When your are ready to cook it, dust with black pepper, interlard with bacon. sliced bacon in a roaster, add the meat, roast a while, then add some brine, soup or hot water and sprinkle the venison with bread crumbs. Eoast until tender, then rub butter over the top, pour a sour cream into the jDan and roast a bit longer. with the gravy.

You may omit the cream, 317. VENISON WITH GRAVY. Zvina s oniacl'ou.

Wash three pounds of venison, place it in a saucepan, add water, vinegar, salt, a few each of allspice, juniper berries, bay leaves, sliced onion^ and sirajner Melt two of rendered in a saucepan; when hot, add two of a handful of fresh crumbs of rye bread, and all this with a liquor in which the venison is stewing, add the strained gravy and finely minced lemon rind. If you wish, you may add to the. gravy a few gingersnaps or a piece of hard gingerbread a few moments before it 318. STEWED SHOULDER OF VENISON. Dušené srní plece.

Wash two shoulders, take the bones out and sprinkle the cavities with minced onion, minced parsley, salt and

Page 113 See this page in the book

pepper, and then up, tie around with strong white interlard the surface with of bacon and sliced carrots and a few whole peppers, two a bay leaf and a piece of good lard. Put the meat in this, little vinegar and soup and simmer slowly until it is it out, remove the thread and the meat on a Add of soup to the gravy, simmer a few moments, skim, strain and pour over the meat. in addition to pepper sauce as shown in recipe No. 313. 319. STEWED LIVER OF VENISON. Dušená srní játra.

Wash the liver, trim off all skins, and Place a an minced, a dash of pepper and add the liver. When fried on both sides, dust with flour, add a little vinegar and salt, and and allow it to simmer a bit. 320. VENISON CUTLETS. Srní neh jelení I'otletlcy.

the as you would mutton dip in melted butter and bake in the or on the in a To the liquor add vinegar and pepper sauce, simmer down and serve with the cutlets. 8rni neh jeleni ízky.

Cut a leg of venison into nice slices, soak them two in the vinegar and water to sliced lemon, two or three bay a few whole black peppers and allspice. Then take them out, dust with salt and fry in melted butter. pepper or other sharp sauce.

Page 114 See this page in the book

322. BEAR STEAK.

Medvdí kýta.

Steak cut from young bear is very good and tastes almost like beefsteak. salt and broil or frv in butter like beefsteak. Serve with anchovy, mustard or other sharp sauces. Bear tongue is prepared the same as mutton tongue.

323. BROILED QUAIL ON TOAST. Roštné JiepeUiij.

Clean the quail thoroughly, cut in halves and place on a well greased broiler, the inner side down. broiled a nice brown, dust with salt and pepper and rub with butter.

Serve on Snipe are prepared the same way.

324. ROAST QUAIL.

kepelky.

Dress and wash the quail, lightly with cover with bacon and grape leaves, and tie around with Place them in a roasting j^an, dot with bits of butter, baste with soup and bake a light brown. AYhen done, take off the covering, pour over them the strained liquor and serve.

Quail may also be stuffed in the usual way.

When roasting the quail, you may add a onion, green parsley and mushrooms, and are nearly done, a small glass of red wine. 325. STEWED QUAIL. kepelky.

Dust the quail witli salt and pepper, fry slightly in butter, then dust with flour, add water and wine of each) one bay an onion, and turning When the quail is tender, place them in a dish, set same in a warm place and prepare the sauce by allowing it to simmer down and it.

Other game birds may be

Page 115 See this page in the book

326. STEWED QUAIL WITH SPICED GRAVY. Dušené kepelky s koennou omákou.

Dress and clean quail, dust sliced bacon and tie around with thread. Grease a skillet with butter, place the quail in it, add a small sliced onion, a carrot, one bay leaf, two several whole black peppers, a small glass of white wine, cover and stew 15 minutes over a slow fire. Then take the quail out, pour over them the sauce, surround with peas, stewed cabbage or colewort, 327. PRAIRIE CHICKENS. Tetívky.

These may be prepared in the same manner as quail. 328. ROAST WILD DUCK. divoká kac^ma.

Boil together 10 or 15 minutes one part of vinegar to two of water, several whole peppers, one sliced onion, one sliced carrot, a strip of lemon rind and a dash of When cool, pour it over thoroughly cleaned wild ducks, which you have placed in a crock or stone jar, and let stay in turning once each day.

to cook the ducks, dry interlard the breasts with of (4 to 6 rows), place them roasting pan, dot with bits of butter and roast until tender, occasionally with cream and the brine in which they have been pickled.

out, the strained gravy over them, and serve. 329. STEWED WILD DUCK. divoká kaclina.

Soak the cleaned ducks in cold water half an hour, then interlard with strips of bacon. Put in a saucepan one sliced onion, one sliced carrot, a parsley and celery root, a bay leaf, a piece of ginger, several whole black peppers; a few juniper berries, a few cloves, and several

Page 116 See this page in the book

no slices of ham.

Place the duck, properly salted, in this, add a water, and stew Prepare a sauce of fresh mushrooms, add the strained liquor to it, then pour all over the duck and let it stand in a hot place 15 minutes. You may make a of the strained liquor, thickened with butter browned together, and then thinned with soup to the proper consistency, 330. WILD Divokáhusa.

Young geese may be roasted, older ones will have to be stewed. They are prepared the same as wild ducks, although in the case of an old goose it is best to skin it, as the skin adds an unpleasant flavor to the meat.

331. WILD PIGEON.

Divohý lioluh.

Clean and salt young wild pigeons, place in a crock or stone jar, pour over them wine and vinegar, add a sliced onion, several bay leaves, a few strips of rind, and let it stand thus two to cook the pigeons dry them with a interlard the breasts with strips of bacon, place in a roasting pan, dot with bits of butter, and roast, basting frequently with cream and the liquor in which they have been pickled. Then brown butter and flour, thin with the pickling liquor, add the liquor in the roasting pan, sv/eet or sour cream, and boil together until smooth. 332. SMALL BIRDS.

Mali ytáJiOvé.

Clean, cut off the heads, and salt. Put a piece of butter in a roasting pan, a sliced onion, and add the birds, breasts down.

Bake in a quick oven about 15 minutes, and when they are beginning to brown, grated bread crumbs.

add spoons of soup, and serve.

Page 117 See this page in the book

Ryby.

In Boliemia fish are usually bought alive, to avoid the danger of getting a fish that died before it was caught.

In this country it is usually the other way, but if we deal with a reliable firm, we can be reasonably sure that the fish is in good condition. Fish caught for the market are usually caught on a large scale, and those who are engaged in this industry want to keep a good reputation. Fresh fish have bulging eyes, flexible jaws, red fins and shiny scales. Cleaned fish may be kept for several days in winter by salting it and letting it freeze.

is killed by striking in the head and tail with a wooden mallet, then cutting across the upper part of the body, under the fins. The belly is cut lengthwise and the entrails- are carefully taken out, being careful that the gall bladder is not torn.

It is then washed in cold scaled and cut or not, according to whether it is to be baked or To scale a it on a board, take hold tail, and with a dull held horizontally, off the scales, working toward the is best done outside, as the as the scales fly in all directions.

Then wash the fish and dry with a Fish having a taste of earth or mud may be soaked in salted water before preparing. Always cook the fish on the day when you bought it.

If you want to have the fish a blue color, you must wet the board on which you it, so that the does not lose any of its sliminess.

is what produces the blue color. Never allow fish to soak in water it spoils the are good in season.

For frying use more lard and just a small proportion of butter. Salted dried fish should be soaked, the part covered with skin being on top.

Page 118 See this page in the book

BOHEMIAX-AMERICAX COOK BOOK.

ryha.

All fish having firm flesh may be Clean the fish well, cut into pieces, pour over it boiling salted water and boil slowly half an hour. 334. BOILED FISH WITH GRAVY.

Vaená ryha s omélcou.

Clean the fish and wrap firmly with a clean white Place in the kettle, pour boiling water over it, add salt, and boil one half to three quarters of an hour. a six add two tablespoons of butter, a teaspoon of pepper, a teaspoon of salt, half a teaspoon of mustard and a little all together and pour the after you have taken off the covering and placed it in a dish or platter.

335. FRIED FISH CUTLETS.

ryhi ízky.

Cut in slices any kind of fresh fish, dust with salt and pepper, dip in thin batter, and fry in hot lard. Arrange on a platter, surround with sliced lemon and x^arsley, and serve.

FISH WITH BLACK SAUCE.

Eyha na erno.

Pour into a saucepan a quart of water and a pint of vinegar, add two one one root, one carrot, one clove of garlic, two bay leaves, a sprig of thyme, fifteen allspice, fifteen cloves, two small pieces of ginger, and boil all together 15 minutes. Then put the fish into this and while it is boiling prepare the following: stew two pounds of dried prunes until tender. Strain, saving the liquor. Stone the prunes and chop them fine, then turn them back into their liquor, add three pints of beer, the rind of haK a lemon cut into strips, half a pound of rye bread cut into dice,

Page 119 See this page in the book

half a pound of grated gingerbread (marzipan) a tablespoon of butter, a cup of raisins, a cup of nuts, the juice of half a lemon and half a cup of sugar. the fish is done, take it out, strain the put it back the kettle, add the foregoing mixture, and it comes to the boiling point, thicken with butter and flour browned together. Pour this gravy over the fish and Carp, sturgeon or any fish that boils nicely may be prepared this way. 337. FRIED CARP.

kapr.

Cut a cleaned carp into pieces. Wash them in cold water, dry thoroughly, salt, pepper, cover with a napkin and allow it to stand thus half an hour. Dip the pieces in flour, then in beaten eggs and then in cracker or bread crumbs, and fry in hot fat (lard and butter, half of each.) Kapr na modro.

•Place in a kettle a cleaned carp cut Boil a pint of good vinegar with a little salt and pour hot over the will give it a nice blue Then pour off the vinegar into a saucepan, add more celery, parsley roots, and an onion, all three or four cloves of garlic, a few whole black pej)pers, a few allspice, five cloves, one bay leaf, a piece of ginger, a piece of lemon rind cut into strips, salt, and boil half an hour.

Pour this over the fish, and if necessary, add more vinegar, so that the fish is well covered, cover and boil half an over a slow Take the fish out, arrange in a dish, it the strained gravy, sprinkle with finely cut lemon rind and celery leaves, cover and put away in a cold place. is eaten cold, and sometimes served with French dressing (oil, vinegar and pepper.)

Page 120 See this page in the book

339. MARINATED CARP. Marinovanij hapr.

Cut a and rubbing frequently with butter. Then place it in a deep dish, cover and set aside.

Boil together a few allspice, two cloves of garlic, a small piece of ginger, three cloves, a piece of lemon rind. it over the fish, cover and set away to cool. Serve with French 340. JELLIED CARP OR SALMON. Kapr neh losos v rosolu.

Boil together two cups of two of white wine, and it agreeably sour, add salt, one large onion sliced, one clove of garlic, twenty whole black peppers, twenty allspice, a piece of ginger, six cloves, a sprig of thyme, two bay leaves, a piece of lemon rind, a little gelatine, and and boil half an hour, strain, pour back into the kettle it begins to boil, add to it about four pounds of carp, cut into pieces, boil 15 or 20 minutes. cooking salmon this way, it is well to wrap each piece in a piece of muslin, for thus it keep its When the fish is done, take it out and arrange in a To the gravy add two beaten eggs', and allow it to boil a moment, then strain through a fine sieve, pour over the fish, and put it in a cool place, to set.

ready to serve, place the fish in hot water, which will enable you to turn out the contents whole, garnish with sliced lemon, capers etc. and serve. Salmon cooked thus is served with mayonnaise sauce. 341. CARP WITH CREAM SAUCE. Kapi' peený s hyselou omákou.

Cut a cleaned carp into pieces, dust with Grease a roasting pan with butter, place in it two bay leaves, then put in the fish, pour over it thick

Page 121 See this page in the book

sour cream, the juice of one lemon, and bake a golden done, put the fish on a and the strained gravy, each separately. 342. STUFFED BAKED kapr.

Clean the carp, saving the Place the latter in a saucepan, add cold water and the juice of one lemon, and boil about five minutes. spoons of butter, add two slices of bread soaked in milk and squeezed dry, two scrambled the finely chopped, six yolks, a dash of ground mace, the same of pepper and salt, and mix together. Stuff the carp Avith this dressing and sew up the opening. Grease a roasting pan with butter, place in it slices of onion, then the fish, dotting of butter and to a golden brown. Before it is done, you may sprinkle it with finely minced anchovies. "While baking, you must baste the fish frequently. If you wish, you may add to the dressing, instead of ordinary butter, anchovy paste and mushrooms finely chopped and stewed in butter. 343. CARP WITH BROWN GRAVY. Kapr s Imdoii omákou a se smrži.

Grease a saucepan with butter, place in it a carp cut into pieces, dust with salt, pepper and two ground Add a finely minced onion, a sprig of thyme, and stew.

In another saucepan brown butter and flour, of vegetable (see recipe No.

38) or soup, and wine vinegar. Boil a while and then add to the fish, then add three minced anchovies and about twenty fresh mushrooms, and all together a while.

When done arrange on a platter, surround with mushrooms, and serve the sauce separately.

Page 122 See this page in the book

PIKE.

Stiha ve slané vod vaená.

Pike is good wlien simply boiled in Insert the tail into the mouth, wind strong white thread around the mouth, to hold it and the tail together. Cover with salted and ready to serve, place the fish on a platter, with the tail touching the head, garnish with small boiled potatoes, all good melted butter mixed with chopped When cooking pike, be careful not to get it too tender.

PIKE, HOLLAND STYLE. Stil-a po holandshu.

Boil together two parts of salted water with one of wine, add the pike cut into pieces and boil half an In the meantime melt a of of butter, add three ounces of finely minced anchovies, a teaspoon of minced green parsley and fry five minutes. Then place the fish on a platter, sprinkle it with bread crumbs, pour over it the prepared butter, to which you have added the juice of one lemon and serve. 346. BAKED PIKE.

štika.

Wash the fish and dust with salt, inside and out, cover with a napkin, let it lie two wipe dry, and cut several gashes in it.

Place in a saucepan one large onion, one carrot, a celery root, leek, all sliced, add a piece of butter and fry a Add two tablespoons of flour, stew a few moments, add a pint of a small cup a wineglass of wine, a few whole peppers, one bay and boil all half an hour. Grease a roasting pan with butter, place in it sliced celery and parsley roots, then add the fisli and bake, rubbing occasionally with butter. When done, place the fish on a platter and pour the strained gravy over it.

Page 123 See this page in the book

347. PIKE WITH Stil'a s ústncemi.

Boil a pike as you would blued carp in a a of the of the pike, and several oysters. slice of white bread soaked in white wine, a pinch of mace, and a bit of finely minced Mix all together with a bit of wine, add the the fish was boiled, and when it bubbles, pour over the fish. You may add lemon juice, or fish having white meat may be prepared PIKE.

Stika na modro.

Blued pike is prepared the same as blued carp, except that you add a piece of butter. 349. PIKE WITH DUMPLINGS. štika.

Cut a pike into set several of aside whole, and taking the bones out of the others, chop the meat fine. Boil the whole pieces in salted water, cover and set aside.

Pound the chopped meat in a mortar with two hard-boiled yolks and a slice of bread in milk and squeezed dry.

Cream a piece of to it the pounded paste, two eggs, a pinch of minced lemon rind, salt, mace, and mix thoroughly. If is too add dumplings of this and boil them in the liquor in which the fish has boiled, first removing the fish. thicken the sauce with butter and together, add a pinch of ground mace and ginger, put the fish back, simmer all together a moment or two, and

Page 124 See this page in the book

350. FRIED PIKE.

Stika Cut the pike into pieces, dust with salt and pepper, cover and let it stand thus an hour. Then dry with a cloth, rub with anchovy paste, dip in in beaten egg and finally in cracker or bread crumbs and fry a golden brown.

351. PIKE WITH SOUR CREAM GRAVY. Stika s kyselou omáhou.

the pike in accordance the for blued carp (338).

When done take the fish out and the gravy as follows:

clean and pound to a three or four anchovies, cream with butter, add of flour, mix together, then add a small cuj) of soup and the same of thick sour cream, a dash of mace and white ginger (both grated), beat until smooth and boil a while.

Then add a few capers, pour all over the fish and serve.

352. BAKED SALMON WITH GRAVY. losos s omákou.

Cut the salmon into pieces. Place in a saucepan a few tablespoons of melted butter, a few finely minced capers, four minced a piece of parsley root, the juice of one lemon, pepper. Add the fish and let it lie thus 24 hours, turning to is half an hour before serving, place the fish in a well buttered roasting pan, dot with bits of butter and in a quick oven with the liquor in which the has done, serve with a gravy prepared by browning butter and flour together, thinning it with soup and the Boil a few moments, with the fish.

Page 125 See this page in the book

353. BAKED SALMON WITH MAYONNAISE losos s majonézou.

Cut the salmon into pieces about one and a half inches thick, salt and bake in butter. Arrange in a dish, it melted the of one or two lemons, minced lemon rind and capers.

the meat with a few allspice, a few whole black peppers, and four cloves (all coarsley pounded) and let thus several hours.

it out, arrange on a lolatter, pour mayonnoise sauce in the center, garnish with parsley and serve.

354. BOILED SALMON No.

losos.

Wash the salmon in cold water, place in a kettle, pour in vinegar, add a sliced onion, one bay and enough water to cover the Cover the kettle and stew the fish until tender. Press four hard-boiled yolks through a add six melted butter, mix until smooth, then add a bit of green parsley minced fine, a few small onions also minced, a tablespoon of mustard, salt, pepper to taste and enough vinegar to make a rather thick gravy. Eub smooth and serve with the boiled salmon. 355. BOILED SALMON No.

losos na jiný zpsol).

Salmon which is to be served boiled must not be dry. Wrap the fish in cheesecloth, pour hot water over it, and boil gently. When done, take off the wrapping, place on a hot dish and serve Avith anchovy or other fish sauce, garnished with 356. FRIED SALMON.

losos.

Cut slices two inches thick, dust with salt and pepper, cover and let them stand about an hour, then dip each in melted butter mixed with yolks of eggs, then

Page 126 See this page in the book

ill bread or cracker in a buttered pan, witli melted and tlie bread crumbs, to Catfish and carp may be in this manner.

357. CANNED SALMON. Nakládaný losos.

Take the salmon out of the can, remove the bones, etc. break into small pieces with a fork and serve onion, pepper and vinegar, or mayonnaise 358. CANNED SALMON CROQUETTES. Kroketky z nakládaného lososa.

Take the salmon out of the can, remove bones, skin, etc., add two four tablespoons of bread crumbs, salt and pepper, mix thoroughly and croquettes.

Place butter and lard in the skillet and when smoking hot, fry the 359. FRIED PERCH.

Smazenfj okoun.

Clean the fish, dust with salt and pepper, allow it to stand thus fifteen minutes and then fry the same as 360. BROILED PERCH. Okoun peený neJ) roštný.

Clean the fish, dust with salt and pepper, allow to stand thus fifteen minutes. Then rub with good fresh butter and broil or panbroil in the usual manner. Serve with lemon, or sprinkle with lemon juice. 361. BOILED PERCH.

Okoun vaený.

Cut in fine slices a carrot, parsley root, celery root and leek, in a pan with a of green parsley, a few whole black peppers, let it fry a bit, then add a quart of hot water and stew 15 or

Page 127 See this page in the book

In the meathne prepare the cleaned percli, salt and place in a kettle, ponr over them the strained liquor, cover and simmer until tender. When the fish is done, thicken the sauce, and serve with the 362. BLUED PERCH. Okoun na modro. is prepared in the same manner as blued carp, (338).

BASS.

lupie.

is a very choice its meat being fine and juicy.

the cleaned fish in water, to harden the flesh. In fact, it is best to salt the fish and place it on ice over night. When boiling bass, if the fish is cut it into pieces, place in boiling boil about In the meatime rub a good-sized of the juice of one lemon and melt it.

Drain the boiled place it on a platter, pour over it the melted butter and fried bread crumbs. Bass is in the same manner as perch. BASS.

lupie.

Cut the fish into quarters, wash and butter, sliced onion, a bay leaf or two, a sprig of rosemary, a blade of black peppers in a saucepan, add the fish, white wine or vinegar, and let all simmer. In the meantime in another pan blend a piece of butter with a tablespoon of bread crumbs, and a pinch of flour. When the fish is tender, take it out, strain the liquor, add to it the blended flour, butter and breadcrumbs, then add a few drops of lemon juice. Place the fish on a platter, pour the gravy over it, garnish with lemon and

Page 128 See this page in the book

365. BASS WITH OYSTERS. L'upice s vsticemi.

the cleaned cut open along the backbone, skin, bone, and cut the flesh in small thin pieces, salt and simmer in hot butter. pour the butter off, arrange the fish on a platter, pour it oyster sauce and 366. BOILED WHITE FISH. hélice.

Clean the fish and in salted water to you have added lemon juice, sliced onion and a bunch of green parsley. When done, place the fish on a hot dish, pour over it melted butter to which has been added chopped parsley, garnish with sliced lemon and parsley 367. BAKED WHITE FISH. Peenci blice.

Clean the fish, wipe dry and salt inside.

Make a stuffing of bread crumbs soaked in milk, mixed with a piece of butter, salt and pepper. Stuff the fish and sew the opening up.

Dust with cornmeal, place in the pan, pour under it a bit of water and bake about an hour, basting frequently. Lake trout and pike may be baked in the same manner. 368. WHITE FISH IN WINE. Blice s vínem.

Clean and salt the stuff with ordinary stuffing, or as for in a buttered pan, butter mixed over it half a pint of red wine and bake one hour, basting frequently.

the out, strain the liquor, add more wine, of browned a dash of paprika, mix well, pour ove^* the garnish with sliced lemon and serve.

Page 129 See this page in the book

369. LAKE TROUT.

Jezerni pstruzi.

are prepared in the same manner as white 370. BLUED BROOK TROUT. Psiruzi na modro.

Cnt the trout pieces, pour them boiled salted vinegar, in order that they get a nice blue color, then place them in a kettle, add spices as for (see recipe 338), enough water, vinegar and white (equal parts of each) to cover the stew fifteen minutes. Then take the fish out, pour the strained sauce over let it get 371. BROOK TROUT IN WINE. Pstruzi s vinem.

Salt the cleaned fish and allow it to stand thus one sliced onion in a pan, add the fish, pour over it a pint of Burgundy wine, add two or three bay leaves and When done, take out the fish, pour the strained sauce over it, and serve.

372. FRIED BROOK TROUT. pstruzi.

For frying use small trout.

Cut o])en and let it hour, then dr}" with a cloth, dip in flour, then in beaten eggs, cover with bread crumbs and fry in butter. Serve with sliced lemon. 373. BROOK TROUT WITH SAUCE. Pstruzi s omákou.

Brook trout are fried and served with anchovy, caper, oyster or tomato sauce. Blued trout may be served with mayonnaise, garnished with anchovies, aspic, capers or hard-boiled

Page 130 See this page in the book

374. MARINATED BROOK TROUT. Marinovani pstruzi.

Place small fried trout in a deej) disli and let them get entirely cold. In the meantime mix together a sliced onion, several whole peppers, a bay leaf, a sprig of rosemary, a few of and to the Let this simmer about an hour, then add a few teaspoons of oil and pour all over the The fish should stand thus several hours in a cool place, before serving. 375. BAKED STURGEON. jeseter.

Sturgeons must be skinned, for the skin is too thick. Wash the skinned fish, dust salt, place it in a pan greased rub with bread crumbs and it in a dish, pour over it melted butter mixed with lemon juice and 376. FRIED STURGEON. jeseter.

Sturgeon is fried in the same manner as carp. Small fish about half a pound in weight are fried whole, large fish are cut up in slices. 377. STURGEON IN WINE. Jeseter s vínem.

Take a large piece of sturgeon, preferably the middle, about four pounds in weight, place it in a deep pan, add a bunch of green partwo blades two of garlic, enough red wine and beef soup (equal parts) to cover and simmer all about an hour. Then take the fish out, set in a warm place, strain the sauce, thicken with butter and flour browned together, let it simmer a bit, then add to it two anchovies rubbed to a paste, the juice of one lemon and a pinch of paprika, strain and serve with the fish.

Page 131 See this page in the book

CATFISH.

Sumec americký.

These are cleaned and prepared in the same manner as sturgeon.

SHAD.

Ales.

Place in a pan a piece of butter, a piece of parsley root, a bunch of green parsley, a sliced onion, a blade of mace, add the cleaned salt, pepper, cover with red the pan and of an hour.

Then take the fish out, arrange on a platter, garnish with the onion and set in a warm the thicken with butter browned together, simmer a bit, strain once more, add a bit of good butter, the juice of a lemon and a pinch of paprika, pour over the fish, and serve. Other fish may be prepared in the same manner. 380. BROILED HERRING. Roštný slaneek.

herring, cut open on both sides, place in a deep dish, dust with pepper, sprinkle with lemon juice and olive oil and let it stand thus one hour, turning occasionally. Then broil and serve with cream sauce. Broiled fresh herring may be served with bits of parsley butter dotted over them. Herring may be prepared also in the same manner as perch.

381. FRIED HERRING. slaneek.

the cleaned fish, soak in cold milk hours, then dry thoroughly, open lengthwise and bone. Make a very thin batter of eggs, flour, milk and wine, properly Dip the in this and fry Or dust it with flour mixed with a pej)per, dip in beaten eggs, then in bread crumbs, and fry in butter.

Page 132 See this page in the book

382. MARINATED HERRING. Marinovanij slaneelc.

A thick, milky fluid (milt) is found in male while the female fish have the eggs. Both are used in cooking, as they add flavor. Clean three male herring, soak over night in milk. Wash them the next day, remove the milt, put it in a small saucepan. Halve and bone the herrings, roll each and fasten each roll with a toothpick.

Cream the milt, add wine vinegar (a spoonful at a time, creaming you enough sauce to cover the herring. Then beat until it Line a deep bowl with sliced onion, place in it the herring, cover with sliced lemon, add a few bay leaves, a few whole peppers and allspice, a few capers, pour the sauce over all and allow to thus for several hours.

383. FRIED SMELTS.

Smažené epachy.

Clean, wash and dry the fish, dip in milk, then in flour and fry in butter.

Or you may dust with flour, dip in beaten egg to which has and pepper, then in bread crumbs, fry and serve with sliced 384. BROILED SMELTS. epachy.

Clean, wash and dry the fish, salt, pepper and rub with melted broil or panbroil in a dish, pour over them to which has been added minced and 385. BAKED MACKEREL. Makrelka peená.

Mackerel is a sea fish, sold in inland markets salted down.

Wash and soak the mackerel over night in about three quarts of water, if you wish to serve it for breakfast.

Drain the water off in the morning,

Page 133 See this page in the book

' iiig water over the fisli and allow it to stand thus a minute or two without boiling. Then drain the water off again, and place the fish in a well-buttered pan or the inner upwards.

it a cup of sweet cream and add pepper to Bake until a light brown. If you wish to serve the mackerel for lunch o dinner, soak six hours.

386. BOILED MACKEREL. MaJcrelka vaená.

Soak as described above. In the morning drain off the water, pour hot water over the fish and let it soak in this about five minutes. Then drain, place the fish on a hot of butter and garnish with small boiled potatoes. CODFISH.

Treslca s mlékem.

Dried and codfish is soaked in three or four hours, or over night (in the latter case do not use as much water). to it, drain, pour over it fresh cold water and parboil, then drain again, cool, pick to pieces, and bone. it cold milk and When done, rub a heaping teaspoon of butter with the same amount of flour and add to the milk, stirring constantly. You may add one or two beaten eggs Salt and pepper to taste 388. SCALLOPED CODFISH. tresha.

Drain boiled codfish, pick to pieces and bone. Butter a baking pan or cracker crumbs, place in the bottom a layer of fish, then a layer of crumbs mixed with chopiDed anchovies, a dash each of minced lemon rind and nutmeg, then a layer of fish etc., the top layer being of crumbs.

Pour cream over it, dot with butter and bake.

Page 134 See this page in the book

389. CODFISH BALLS No.

Karhandthj z tresky.

Bone boiled codfish and chop the meat. Mix with an equal amount of boiled and mashed potatoes. tablespoon of butter, one eg^, a bit of pepper, mix, form or dip in fry fat, composed of equal parts of butter and lard. 390. CODFISH BALLS No.

Karbanátky na jiný zpsob.

Bone codfish, chop the meat, add a spoon of minced parsley, a dash of red pepper, the juice of one lemon and mix together. Eub together a spoon of butter with one of flour, add it to a cup of boiling milk or cream, and boil together three minutes. Then add the fish and allow all to make balls or croquettes, dip in beaten egg and bread crumbs and fry in hot lard. Garnish with parsley.

391. BLUED EEL.

Uho afi modro.

Eel must be skinned.

Fasten it to the table with a fork, slit the skin on the head and with the aid of a or napkin skin not to break the gall bag which is found near the head. in cold water and cut into pieces. In a pan place one root, one parsley a an all sliced, a bay leaf, a bit of sage, a few whole black peppers and a few allspice, salt and enough vinegar to cover and let all simmer together half an hour. the eel, a wineglass of wine, and if necessary, more vinegar to cover, and simmer fifteen minutes. When done, arrange the fish in a dish and strain the sauce over it.

Hollandaise in addition.

is made as follows: mix smooth a tablespoon each of flour and cold water, add six yolks, four tablespoons of butter, cream together, add twelve whole black peppers, a bit of ground mace, a pint of the liquor in which

Page 135 See this page in the book

the fish boiled, aud let it come to a boil, stirring constantly.

Add the of half a lemon, and strain through a fine 392. EEL WITH MAYONNAISE SAUCE. Ulior s majonézou.

as in ''Marinated Arrange on a platter in a circle, pour mayonnaise in the center and garnish around with aspic. 393. FRIED EEL.

Uho smažený.

is prepared in the same manner as fried carp. 394. BROILED EEL. Úho peený na rošti.

Skin, wash and cut into pieces about three inches long, dust with salt and pepper and let it stand thus an Fasten three or four pieces together with a toothplacing a sage leaf on the broiler, place the fish on it and brown on both dust with bread crumbs, take out the toothpicks, place the meat on a platter and garnish with lemon. 395. ROAST EEL.

Peený úho.

Skin and clean the fish, salt, cover and let Heat a bit of butter in a pan, add a bit of sage, cover and let it stand thus in a warm place fifteen minutes.

Now dry the eel, the butter into a shallow pan, put the eel on two slices of bread, and roast on both sides. When done, arrange on a platter, garnish with the bread sprinkled with lemon juice, and 396. MARINATED EEL. Marínovaný úhor.

is prepared in the same manner as max'inated 339).

Page 136 See this page in the book

Oysters,^ Crabs, Shell Fish, Frogs, Etc. Ostice, raci, žáby, atd.

397. RAW OYSTERS.

UstHcG syrové.

are edible from September to April, the ''K'^ months.

eaten raw, they are served with catsnp, Worcestershire and lemon juice, and oyster crackers.

398. FRIED OYSTERS. UstNce Dry the oysters, which should be For two dozen oysters beat two eggs and one yolk, dip the oysters in flour, then in the eggs and then in finely powdered cracker crumbs or corn meal. Fry quickly fat, composed of equal parts of butter and lard. 399. BAKED OYSTERS. Ustnce peené.

Butter a pan or skillet, dust the bottom with bread crumbs, place in it a layer of oysters, of with a layer of bread crumbs, moisten with the liquor mixed with milk and continue until the dish is full, the top layer being of bread crumbs dotted all a cup of milk mixed with a beaten egg and bake fifteen minutes in a hot oven. 400. FRICASSEED OYSTERS. Ustnce s podpouHhou.

Boil the liquor from two dozen oysters with a tablespoon of butter, a small amount of beef soup and a pinch of pepper and nutmeg. Add the oysters, boil about two minutes, then take out and the Brown together a tablespoon of flour and one of butter, add enough liquor to make a fairly thick gravy, pepper and simmer about ten minutes. Beat two yolks

Page 137 See this page in the book

SHELL FISH, FROGS, ETC. or one egg with a tablespoon of butter and the jnice of one lemon, add this to tlie grav.v, strain and let it come to a boil while constantly stirring, but it must not boil.

Place the oysters in a dish, pour the sauce over them and garnish with rice croquettes.

The oysters can be kept warm while the gravy is being made by setting the dish in a pan of hot water. UstHce s hiloii omákou.

Bring to a the two of oysters, add the oysters and in a moment or two take them out.

Salt the liquor, add a tablespoon of butter, the juice of one lemon, a cup of cream thickened with a of flour, two beaten yolks or one egg, and let all simmer stirring constantly; Place the oysters dish, pour the gravy over them, sprinkle with minced parsley and serve. 402. OYSTER STEW.

Ustice mléce.

To a quart of oysters heat a quart of milk, to the boiling point, thicken' with a tablespoon of butter and a teaspoon of flour. it begins to bubble, add the oysters with a little of their liquor and as soon as they begin to rise, take off the stove, salt, pepper and serve. 403. BROILED OYSTERS. Roštné listnee.

Drain nice, large oysters, dip each in melted butter and broil quickly.

When brown on both sides, add salt, butter and place on hot buttered toast, which has been ^slio-htlv moistened witli milk.

These must be eaten hot.

CLAMS.

Mušle.

Hard clams are small and rounded, soft clams are larger and oblong.

They are edible from the beginning of May to the end of August, at a time when oysters are

Page 138 See this page in the book

not in season.

Before cooking in any way, llie mnscle mnst be taken out of each. 404. BAKED SOFT CLAMS. Peené mhké mušle.

On each shell lay one large or two small clams, salt and pepi^er, a of minced parsley stems, six small dice of bacon, rub with butter and roast in the oven until a golden brown. Arrange on a platter lined with a napkin, garnish with parsley or cress and 405. TRIED SOFT CLAMS. ínéhlcé mušle.

Take out of the shells, cut out the large muscle and drain on a napkin, then salt, pepper and dust with flour, dip in a beaten egg and bread crumbs and fry in hot fat.

Serve garnished with sliced lemon and CLAM'S WITH CREAM.

MuÁle se smetanou.

Boil the liquor, place the clams in harden a trifle, then take out and drain. Fry slightly one minced onion in butter, add the clams, a pinch of salt and pepper, a wineglass of wine and of cognac, and heat thoroughly, then thicken with cream mixed with beaten yolks and and do not let it boil, then pour the clams and serve with small pieces of toast. 407. CLAM STEW.

mušle.

the liquor from 50 clams. In the niean time mince the clams.

Skim the boiling liquor, add two cups of water and when it comes to a boil, add the minced clams, pepper and simmer five minutes. Then add two tablespoons of fresh butter, two cups of milk, and serve to adding a few crackers broken into small bits.

Page 139 See this page in the book

SHELL FISH, FROGS, ETC. 408. CLAM CHOWDER No.

Dušeiiiím z mušlí.

Place in a deep kettle half a pound of minced bacon or ham, three potatoes cut into small dice, minced onion, a pinch each of thyme, marjoram, green parsley, Then add a layer of veal (one pound) cut half inch then a layer of two cups of canned or stewed tomatoes, and finally a of 50 clams, without of six crackers broken thoroughly, boil ten minutes longer and serve hot. The tomatoes may be omitted, if desired.

409. CLAM CHOWDER No.

Dušenina z viušlí na Fry three or four slices of bacon cut into dice, add a cup of boiling water, one large onion minced fine and two potatoes cut Cover and stew until the potatoes and onion are add one pint of milk, and when it begins to bubble, add the contents of a can of clams, take away from the season with salt and pepper and CRABS.

Raci Wash the crabs, place in a kettle, add caraway seed and pepper, enough salted boiling water to cover, cover well and boil briskly fifteen minutes or longer. on a dish and garnish should be a bright scarlet 411. FRIED CRABS. Bad Boil the crabs as directed above, shell, dust with flour to whicli you have added salt and minced parsley, and fry in butter over a hot Arrange on a dish and serve with fried parsley.

Page 140 See this page in the book

412. STEWED CRABS.

I^aci Take the meat out of the claws and tails of large crabs, cut fine and mix with a fourth of the amount of bread crumbs and a bit stuff the shells, place in a,pan, dot with of butter, sprinkle with the juice of one lemon, a layer of bread crumbs, dot with butter, cover and bake in the oven about twenty minutes. 413. HARD SHELL CRABS.

Krahi tvrdí.

Boil about fifteen minutes in boiling salted water, Or you may mince the meat, mix half the amount of boiled rice, add a pinch each of salt, paprika, nutmeg, thyme, moisten with milk and fill the shells with Dust with bread crumbs, put a tíit of butter on each crab and bake LOBSTER.

II u mra.

Tie the claws together, place the lobster in boiling salted water and boil fifteen minutes to the pound.' If boiled too long, the meat will be tough.

halve and serve with mayonnaise sauce. 415. CANNED LOBSTERS.

Humry nakládané.

These are served with mayonnaise or with vinegar and pepper.

SHRIMPS.

Moští vákové.

These are boiled in boiling salted water a few moments and they may then be placed in hot butter a few moments.

As far as the inland markets are concerned, they are sold mostly in cans, in which case they should be washed in fresh cold water before using.

Page 141 See this page in the book

SHELL FISH, FROGS, ETC. TURTLE.

Želva.

Kill the turtle as described in the recipe for turtle soup, remove the top shell, out to reject all the internal organs and the gall bag, and cut the meat up. Fry a minced onion in butter, add a tablespoon of flour, and when it has browned a little, add beef soup, a wineglass a bit of pepper, the rind (minced) of two lemons, a bit of minced the juice of one lemon and boil until smooth. Simmer the meat in sauce, when done place in a dish, pour over it the strained and small pieces of 418. FROG LEGS A LA POULETTE.

Zadélávaná žabí stehynl'a.

The hind legs of frogs marked with a green stripe on the back are the ony edible kind. Soak them twentyfour hours in fresh skinned and cleaned), then parboil in hot salted water. Then place them in a skillet with a piece of butter, juice and simmer a thicken with flour browned together, simmer tender and before serving add two or three beaten yolks, thinned with beef soup, a tablespoon of minced parsley, 419. FROG LEGS WITH Zahi stehýnka s Skin the legs and salt, leaving them thus a while, then bone and mince Place a of in a skillet, one minced of minced parsley and a pinch of mace. Add the minced to this and simmer uncovered the that forms is absorbed again, then add a piece of butter, thicken with a few beaten eggs and serve

Page 142 See this page in the book

420. FRIED FROG LEGS.

Smažeiiá žal)í síeliýnl:a.

Skin the legs, place in a deep dish, salt, pour over them lemon juice and olive oil, minced onion and minced parsley and allow to stand thus an hour. Drain, dust with flour, dip in beaten ^g^ and bread crumbs, fry in hot fat and serve with parsley. 421. BOILED EGGS.

Soft-boiled eggs are such when the yolk is liquid and the white not too hard. This may be attained by placing fresh eggs in boiling water and withdrawing the dish to the back ing them to stand thus in hot water (not boiling) minutes. These are especially digestible for sick people. Another way is to place the eggs in cold water and let them come to the boiling point. As soon as the water begins to boil, count twelve very slowly. And still another way is to place them in boiling water and let them boil three minutes.

will be half hard, and when boiled eight or ten minutes, they will be hard.

422. FRIED EGGS.

Melt three tablespoons of lard and one of butter in a smooth skillet.

When hot, break into the fat one egg at the time, being careful not to break the yolk. is any question about the eggs being fresh, it is best to break them first into a saucer and examine each. When the eggs begin to fry, throw the hot fat them with a tablespoon, which fries them on top and makes them look nicer than if turned.

Fried eggs are usually served with fried ham or bacon and make an ideal breakfast dish.

Page 143 See this page in the book

423. SCRAMBLED míchaná.

Melt a piece of butter in the skillet, pour in the eggs together, add salt and pepper, and when begin to scrape from the bottom and Milk or cream may be added, a tablespoon to each ^gg^ also minced chives or parsley. 424. SCRAMBLED EGGS WITH HAM. Míchaná vejce se šunlcou. Mince fine boiled ham (the small ends may be used Fry in butter with minced chives or parsley, add pepper and finally mix with scrambled eggs. Or you may add the minced ham to the eggs while they are being fried.

Or you may cut bacon into dice, fry it in its own fat and then add the and scramble all Minced anchovies and stewed in butter, may also be added to the eggs. 425. SCRAMBLED EGGS WITH ANCHOVIES. Míchaná se sardelemi.

several eggs with two of sour cream, a teaspoon of flour, a pinch of salt and pepper, and add anchovies or herring cut into thin strips, and scramble together.

426. SCRAMBLED EGGS WITH CHEESE. Míchaná vejce se sýrem.

Beat several eggs with salt, pepper, add diced Swiss cheese, proceed as with scrambled eggs and when ready to serve, sprinkle with grated cheese. Boiled asparagus tips, stewed mushrooms, liver, etc. may each be added to scrambled eggs. 427. SCRAMBLED EGGS WITH MUSHROOMS Míchaná s houbami.

Clean and dice fresh mushrooms, in adding a pinch of caraway salt and minced par-

Page 144 See this page in the book

Stew until tlie juice has been absorbed, then add more butter.

Beat several eggs with a little cream, pour into the pan and proceed as with scrambled eggs. 428. POACHED EGGS.

Ztracená Pour a pint of boiling water into the pan, add two of vinegar and one of to Break eggs into a saucer, one at the time, and slip each the Boil five minutes, take out with a skimer and pour melted butter over each, serving them on toast. 429. FRIED POACHED EGGS.

Smažená ztracená Poach eggs in the preceding recipe and let them get cool. Then brush with beaten egg, sprinkle with bread crumbs or cracker crumbs, and fry in hot Cream two tablespoons of butter, add five yolks, a of salt and mix a little vinegar, two cups of thick sour cream, a dash of pepper and mix add ten hard-boiled eggs cut into dice. Pour all into a buttered sprinkle with melted butter and bake in 431. BAKED EGGS WITH MASHED POTATOES. s bramborovou kaší.

Boil and mash the potatoes smooth, seasoning with salt, butter, hot milk or cream and pepper. Put them in a buttered baking dish, then a croquette mold (you may use a clean egg, if the mold is lacking) deejj little hollows in the Drop carefully a raw egg into each hollow, dust each with salt and

Page 145 See this page in the book

pepper, dot with butter, and bake at once.

432. EGGS BAKED IN SOUR CREAM. Sázená Ij/selé smetané.

Pour a cnp of sbnr cream a buttered baking dish, break into this six eggs, one next to the other, dot with bits of butter and bake until set.

433. FRIED STUFFED EGGS. Smažená nadívaná Boil hard as many eggs as you wish to use.

Cut off the ends, so that the eggs stand up. Cut off the other end deeper, so that you can take out the yolk. Cream the ^^olks Cream a piece add the creamed yolks, minced parsley, anchovies cut into bits, a few tablespoons of cream, bread crumbs, salt Stuff the eggs with this, place on each the top that has been sliced off, dip each in beaten egg, in bread crumbs mixed with flour and fry in hot fat.

Brown flour and butter together, thin with beef soup, add anchovies cut into dice, minced parsley, lemon juice, a few tablespoons boil together and pour over the eggs. 434. BAKED STUFFED EGGS. Peená nadívaná Halve hard-boiled eggs, take out the yolks, cream with a piece of butter, add two raw eggs, a bit of minced lemon rind, minced parsley, salt, milk and enough bread crumbs to form a dressing. If you wish, you may add anchovy paste, minced crab meat, minced stewed sweetbreads or Mix together, fill the whites, place the eggs in a buttered baking pan, thin the remaining mixture with cream, place it around the eggs and bake half an liour.

Page 146 See this page in the book

' 435. STUFFED EGGS WITH WHITE SAUCE. Nadívaná vejce s hílou omákou.

Hardboil six eggs and cool. Cut in halves, take out and cream the yolks, add half the amount of minced ham, a tablespoon the whites with this and place in a baking pan, pouring over all the following sauce: melt two of of it has blended with the butter, add a cup of milk, salt and pepper, and when smooth, 230ur over the eggs, cover with bread crumbs, dot with butter and bake. 436. DEVILED Nadívaná vejce.

Halve or crosswise.

Cream the yolks, add dry mustard, salt, pepper, melted butter, vinegar or lemon juice to taste, mix thoroughly, and fill the whites with this. These are nice for picnic lunches.

437. SOUR EGGS.

Vejce na kyselo.

Melt a piece of butter, add a tablespoon of flour and it bubbles, add a few tablespoons of vinegar and stirring constantly add enough milk to a While this is boiling, add a pinch of mace, then break in as many eggs as you wish, let them set stiff in the gravy and serve.

438. EGGS WITH SOUR CREAM'. s kyselou smetanovou omákou. Boil together two cups of water, two tablespoons of vinegar, a dash of salt and sugar, two or three spoons of minced fresh ^Mix together a tablespoon of flour with a cup of sour cream, beat it into the boiling water and when bubbling, break into it five or six Se.rve with boiled beef.

Page 147 See this page in the book

439. EGGS WITH POTATOES.

VejcG s hrmnhory.

as many boiled potatoes.

Butter a pan, place a layer of potatoes in the bottom, with minced chives, pepper, then a layer of eggs and so fill up the pan, the top layer being of Beat four yolks eggs with a cup of sour cream or sweet milk, pour over the mixture and bake.

You may sprinkle the top with bread crumbs and bits of butter. 440. EGG TOAST.

Vejce peená s topinkami.

Butter a shallow baking dish, put in it a layer of toast, cut into narrow strips, then a layer of hard-boiled of eggs, cut another layer of Sprinkle with the yolks pressed through a coarse sieve, pour over all a rich cream sauce highly seasoned, and place in the oven until well browned. 441. PICKLED Hardboil two dozen eggs, shell and place in a stone jar.

two of vinegar, six or eight allspice, a piece of ginger, four or five cloves, a clove of garlic, then pour over the eggs. are to be used in two weeks.

The vinegar beets have been pickled may be used, as it makes the eggs a pretty red color.

442. PLAIN OMELETTE No.

Jednoduchá omeletlca.

Beat with a fork four eggs, add four tablespoons of cold water (one tablespoon to each egg), salt and pepper, and if you like, add minced parsley or chives. Heat a teaspoon of butter in the skillet, pour the beaten eggs it and bake rather slowly, lifting up the edges with a knife, so the liquid runs into the bot-

Page 148 See this page in the book

torn of the pan.

When thoronglily set, roll one end over the other and serve on a hot plate. 443. PLAIN OMELETTE No.

Jednoduchá omeJetka na jiný zpsob. Use two eggs to each person, a tablespoon of milk or a teaspoon Beat the eggs with the milk and a dash of salt and pepper. Heat a bit of butter or lard in the skillet, pour into it the beaten eggs, so that spreads evenly.

as in the preceding roll the omelette and serve on a hot ing, or lemon juice and Omelettes should be a color on top and 444. PLAIN OMELETTE No.

J ednoduchá omelctka ješté na jiný zpsob. yolks, add the grated of a a teaspoon of sugar, a dash of the beaten whites, and mix together very carefully. Melt a piece of butter in a skillet, pour in part of the mixture, bake a golden and continue all up.

Sprinkle the omelette with powdered sugar and cinnamon and serve on a warm 445. PLAIN OMELETTE No.

Jednoduchá onieletl'a ješt na jiný zpsob. Beat several eggs, add as many tablespoons of flour as are salt and enough milk the thin, a little thicker than for x^ancakes. a in a skillet, pour it a part of this mixture, when baked on one side turn and bake on the other. When it out, put and the and you all the Sprinkle each omelette with powdered sugar and cinnamon, fine sugar and arrange on a hot

Page 149 See this page in the book

OMELETTE WITH APPLE SAUCE. s jablky.

Bake the omelettes as described above. Butter the in it one omelette, spread an with apple sauce or apple butter, place on it the other omelette.

one white, add to it a of sugar, half an ounce of blanched almonds cut into strips and a dash of minced lemon the top of the omelette with this and let it brown in the oven. 447. BAKED OMELETTE. otneletka. or six Mix a of cornstarch with half a teaspoon of flour and two tableof not quite a cupful. is better than milk. Add to the beaten eggs, mix, salt and pour into a buttered hot pan.

Bake in the oven fifteen minutes. 448. OMELETTE WITH HAM. OineUtl'a se šunkou.

the ham, onion, salt, pepper, minced parsley or chives, and cream, as in the 449. OMELETTE WITH BACON. Omeletl'a s uzeným špehem.

Cut the bacon parboil in then fry in a and off the fat.

a omelette and to the bacon over the top and Garnish with parsley. 450. OMELETTE WITH MEAT STUFFING. s masitou nádivkou.

a plain omelette, spreading the top minced ham, stewed and minced sweetbreads, kidneys, crabs or fish meat. of these must be minced and stewed in spreading. the omelette and

Page 150 See this page in the book

451. OMELETTE WITH VEGETABLES. se zeleninou.

Bake a plain omelette, spread with peas, minced or any suitable minced or diced. 452. OMELETTE WITH CHEESE. Otneletl'a se sýrem.

Proceeding as in the preceding stirring grated or diced cheese the omelet before 453. OMELETTE SOUFFLE. OmeletJca tená.

Mix fonr yolks with four tablespoons of sugar, a bit and cream minutes, then fold in carefully four whites beaten Pour the mixture into a deep buttered baking pan and bake about ten minutes in a slow oven. 454. SWEET OMELETTE. Mouná sladivá omeletka. Separate Add of to the yolks and beat five minutes or more. Beat the whites stiff, add them to the yolks, then add of The whites and flour should be folded in wise the omelette will not be li^ht.

Melt a teaspoon of butter in the skillet, pour in the mixture about an thick, and bake in a hot oven ten minutes. When or raspberry preserves or roll and serve sprinkled with powdered sugar. 455. SPONGE OMELETTE. Omeletka piškotová. Beat six yolks with six tablespoons of sugar; beat the whites and add them carefully to the yolks. a teaspoon of butter in a pan and pour into it about a third of the mixture. When baked, take it out and put in another third, all three are baked, butter

Page 151 See this page in the book

tlie pan again, place in it one omelette, spread or raspberry jam, on it the omelette spread with jam and add the third omelette, sprinklinglast with powdered sngar and juice, and bake fifteen minutes in a medium hot oven. 456. OMELETTE WITH MILK CHEESE. tvarolieiti.

Mix in a bowl five yolks with three of melted butter and three teaspoons of sugar, add enough flour to make a thin batter, as for pancakes. carefully the five beaten whites. Melt a piece of butter in a skillet, pour in a part of the batter and bake on it out, add more and the Spread each with milk cheese, roll and place in a buttered pan. Pour under half a cup or a cup of milk mixed a egg, ten oven, being careful that they do not get too dry.

457. POTATO OMELETTE. hmmborová.

of two two of of salt, and mix together, then fold in carefully the omelettes of on both sides, sprinkle with sugar, place one on top of another and 458. BUTTERMILK OMELETTE. s podmáslíui.

Mix together four eggs (whites and yolks beaten a cup of a ef three fourths of of finely cracker a scant of of pepper. Heat two tablespoons of butter in a frying pan, fry a in the ten firm,

Page 152 See this page in the book

Zeleniny.

Young green vegetables should be placed in ing salted water.

Medium sized potatoes be Green peas boil tender in half to three quarters of String beans require two hours or more, and the is poured off once, to take aAvay the bitter taste. Lima beans require three quarters of an liour from the time they begin to boil. Asparagus requires three quarters of an hour. Spinach requires fifteen minutes, after being placed in boiling water.

requires It is placed in boiling salted water. 459. BOILED POTATOES.

Peel the potatoes and let them lie in cold water an Then place them in boiling water and boil slowly, until done.

Drain, take off the cover, sprinkle with salt and shake the dish, so that all the moisture evaporates. Then cover and let them stand in a warm place a few Old are if placed in cold water and allowed to come to the boiling point.

460. POTATOES BOILED IN THEIR JACKETS. Brambory na loupacku.

the in a water over them, add until done.

drain, cover the kettle with a cloth, and allow them to steam a while.

Serve in the jackets, with fresh butter and

Page 153 See this page in the book

461. BOILED NEW POTATOES. Nové brambory vaené. the potatoes, wash in cold water, place in a kettle and cover with cold water. Add salt, a pinch of caraway seed, green parsley and take ont the parsley, shake the potatoes into a dish, allow to stand tluis a few moments in a tlien pour melted butter and You may add minced or to the 462. BAKED POTATOES. Bramborij peené. Wash medium-sized cut a thin off of each end, and bake in a medium oven. If baked in a very hot oven, they will be soggy. 463. POTATOES WITH se špekem.

Cut fresh bacon and a small onion into and fry, x)epper and fry a golden brown. 464. GERMAN FRIED POTATOES. osmažen é.

Boil small potatoes and cool, or use left-overs, peel and Heat a tablespoon of lard in a skillet, when hot add the potatoes, salt and pepper and turn with a in a chopped parsley and 465. FRENCH FRIED snuižené.

Cut rather large potatoes in eighths and soak one hour in salted cold water. Heat a liberal quantity of in a Dry the potatoes thoroughly with a napkin and place A frying basket facilitates this work.

They must be fried a deep

Page 154 See this page in the book

all over and be in the Drain thoroughly in a heated 466. FRIED POTATOES. Brambory smažené na in water, then dry with a napkin. in a kettle half lard and half butter, salt and pepper the potatoes, place them in the skillet and a so they fry a nice brown. 467. SARATOGA CHIPS. SaratogsTcé bramboi-y.

Cut the potatoes in very thin Soak half an in tlien dry napkin.

Thorough drying is very important.

a liberal of lard and fry the potatoes, which requires but a few moments. A frying' basket is very convenient for If necessary, sprinkle the fried potatoes with salt before 468. MASHED POTATOES. BramJ)orová haše.

drain and mash a masher, and light and creamy.

in a mound on a disli, i)our melted and onion over them, add pepper and 469. BAKED MASHED POTATOES. Brainboroud kaše Butter a baking dish, it with mashed potatoes prepared as described in the preceding recipe, dot with bits of butter, sprinkle with bread crumbs and bake a golden brown.

POTATO PUFF.

Míchané brambory peené. Mix one yolk with one and a half ciq)s of mashed "potatoes (left-overs may be used), a tablespoon of butter,

Page 155 See this page in the book

salt, pepper and the beaten white, and stir carefully. Fill a buttered baking dish and bake a golden brown. 471. SOUR POTATOES. Kyselé Place a heaping tablespoon of butter in a pan, add two of flour and when it bubbles, add a of add enough beef soup to make a gravy, then add vinegar to taste, minced lemon rind, pepper and let it simmer.

slice boiled potatoes, pour the over them and simmer moments 472. CREAMED POTATOES. bramhory.

Old potatoes are made palatable Fry a minced onion in a heaping of half a tablespoon of flour and wdien it bubbles a bit add a cup of milk. it begins to boil add a plateful of Add a bit of caraway seed, salt and pei)per, cover and put on the back of the When the potatoes have absorbed the milk, they are done.

473. STEWED POTATOES. Zadlané a tablespoon of butter with about half that of add minced wdien the mixture begins to brown, add a minced onion and fry a bit.

Then add beef soup, vinegar to rind, a sprig of thyme and pei)])er.

has simmered a while, add ])otatoes and about a cup of sour cream, but after this boil any more.

Page 156 See this page in the book

474. POTATOES WITH MARJORAM GRAVY. s marjánkovou omclckou.

Blend two tablespoons of butter with two of flour, add a clove of garlic maslied to a paste with a bit of butter, and when all begins to brown, add a few marjoram leaves, then beef soup or the liquor in which mutton has (this adds a very so it makes a gravy.

the salt, a pinch of ground white ginger, and let it simmer a bit.

POTATOES WITH MILK. Bi'ambory s mlékem.

Slice raw potatoes very thin, place in a skillet with a of the potatoes are about done, add a cup of milk. is eaten hot.

STUFFED POTATOES. Nadívané hramhory. peel medium-sized dig out a cavity in each, and the boiled or roast beef or pork, add minced salt, pepper and if necessary moisten with hot buttered water or beef soup. Butter a baking pan and it the potatoes stuffed with the mixture. The potatoes must stand firmly, so the stuffing does not out.

Cover and bake. uncover and let them get brown. 477. POTATO MUSH No.

Brarn h o ro vé šl'uh ánl -y. Boil about a quart of peeled teaspoon of salt, and when nearly done, add a small cup of five minutes the add a piece of and mash out by the spoonful, one next to the other, and pour over them melted or poppy

Page 157 See this page in the book

POTATO MUSH No. Bramborové šhuhánhy na jiný zjmsob. as many as are needed, cut pieces and place to drain off half the water and make wells in the potatoes the handle of a wooden or paddle.

these wells with flour (about two cups in all) and boil a while longer, being careful not to burn them. has salt and mash thoroughly until smooth, and add a tablespoon of butter. Then dip a large spoon in melted butter or lard, and take out the mixture with it, placing one piece next to Sprinkle with ground poppy seed and sugar, or grated milk cheese, and melted 479. POTATO NOODLES. Bramborové nudle.

Boil a plateful of potatoes, peel and while hot roll out on the molding board with a rolling pin, add two of and a dough, it thin and cut it into large the of a finger.

a shallow pan, the in a on both These noodles may be boiled in salted drained and served and grated milk cheese sprinkled over them. 480. POTATO PANCAKES. Bramborové placky neb Boil half a dozen potatoes, peel and cool, then grate, add two eggs, two cups salt and knead Make pancakes about half an inch thick. Fry in lard, spread with jam and serve. 481. BAKED SWEET POTATOES. Sladké brambory peené. Wash well and bake Small potatoes require half an liour to bake, large ones an hour. with butter,

Page 158 See this page in the book

482. FRIED SWEET POTATOES. ^Sladké hranihory Wasli and boil sweet peel and halve each. Place a liberal quantity of butter or lard in a skillet, salt the potatoes, dip them in flour, and fry quickly a nice brown. TURNIPS.

Vodnice.

and turnips and wash in Place a heaping of butter in a pan and a teasi)oon of sugar, and brown both together. Add the turnips and simmer, adding mutton broth from time to nearly butter and flour together, thin with mutton broth, pour over the turnips, add a pinch of grated ginger and all^ spice, and simmer 484. MASHED TURNIPS. Vodnice rozmíchaná. sliced or diced turnips until tender, changing the water once, lest it be bitter.

Add salt and a teaspoon of sugar, cover and simmer until tender. and mash, adding butter, salt and pepper to taste, two or three tablespoons of cream and serve hot.

SOUR TURNIPS.

Vodnice na l-yselo.

turnips, cut with boiling water, cover and let them stand a while. In the meantime a a tablespoon of lard or butter, add the turnips (drained), salt and caraway seed, simmer a while, then dust with flour, simmer a bit and then add wine to 486. RUTABAGA.

Bílá epa neh tiiHn.

Cut rutabaga into dice and boil one hour in beef Blend a heaping tablespoon of lard and a tea-

Page 159 See this page in the book

spoon of sugar in a saucepan, add the drained rutabaga, salt and simmer until tender. Brown flour and butter or lard togetlier, add the liquor, mix smooth, add the rutabaga and a pinch of ground ginger. is served with boiled pork. 487. STEWED KOHLRABI. kedluhny hruhve.

Peel and slice several kohl-rabi. Melt a tablespoon of butter with a teaspoon of sugar, add the a little beef soup, salt, and simmer tender, then butter browned and add a bit of ground ginger. The young leaves of kohlrabi may be boiled in salted water, then chopped, stewed in butter and soup, thickened with and butter, and served as a garnish to the kohl-rabi. STUFFED KOHLRABI.

Nadívané kedlubny.

Peel young kohl-rabi of even size, dig a cavity in each and Prepare a stuffing by chopping or grinding a piece of raw veal and pork or smoked meat, the part that you dug out of the of bread crumbs, a pinch of ground mace, a piece of butter and Mix together and stuff the kohl-rabi, covering each the top^ which you off digging out the cavity. Arrange in a buttered baking dish, add a little good soup, so that the liquor reaches halfway up, and stew in the oven. When done, thicken the liquor and serve as a gravy with the kohl-rabi. Karfiol.

This may be prepared in either of these two ways: apart, wash until tender.

drain, add a piece of good butter, sugar to taste and half a cup of cream.

Page 160 See this page in the book

Or it may be prepared thus: tliicken a small amount of it has and browned together and add sugar to adds a very good flavor to 490. CREAMED CAULIFLOWER. Karfiol se s7netanou.

Clean and take apart, leaving a bit of the stalk on each piece, wash in cold water and boil in salted water, not too tender, and then drain. Place in a bowl eight and two tablespoons of flour mixed smooth with two cups of cream, put the bowl in a pan of water, and beat until it thickens.

Then beat until cool. Arrange the boiled cauliflower on a buttered dish and pour the sauce over it.

Now place it in the oven on a tripod or other low foundation and bake an hour, dotting once with butter. 491. CAULIFLOWER WITH GRAVY. Karfiol s omáJvon.

Wash the cauliflower after separating it, and boil in drain and it the following gravy: brown butter and flour together, add as much beef soup as you wish to have gravy, add minced parsley and of nutmeg, simmer smooth, then add a few drops of lemon juice and a bit of the water in which the cauliflower has boiled and pour over same.

Or you may serve ordinary 492. FRIED CAULIFLOWER. harfiol.

the dip slice in egg and bread crumbs and fry in hot fat, half butter and half 493. ASPARAGUS.

Chest špargl.

Clean the asparagus and cut away the thick, pithy ends, making all the same length. Wash, arrange with

Page 161 See this page in the book

the tips tie with strong and in salted water, being careful not to overboil, as the tender tips would break.

off the arrange on a sprinkle with bread crumbs and melted butter.

494. ASPARAGUS WITH BUTTER GRAVY. Chest s omacl'ou máslovou. Boil as shown in the preceding recipe, arrange on a dish and serve with the following gravy: cream two tablespoons of butter, add four yolks and cream again, then add a tablespoon of flour, the juice of one lemon, a dash of salt, and cream again, then add two cups of good soup or hot it 495. ASPARAGUS WITH MUSHROOMS. direst se smrži.

Cut the asparagus pieces an inch discarding the pithy part, then boil in salted water. butter and flour together but do not brown, add soup to make a gravy, then add to it fresh sliced mushrooms and simmer a 1)11.

Arrange the asparagus on a dish, pour the gravy over it and serve.

496. SPINACH WITH MEAT GRAVY. Špenát masité omáce.

the spinach and parboil in and chop fine. Brown butter and flour, add the spinach, simmering slowly, adding from time to time a bit of also a pinch of mace, it should be rather thick. 497. SPINACH WITH NOODLES. špenát s flíliy.

Make thick noodles, boil in salted water and drain. Now place in a dish a layer of the noodles and then a of spinach prepared in the

Page 162 See this page in the book

recipe, the last layer being spinach. Sprinkle well with bread crumbs and melted butter and 498. SPINACH WITH EGGS. Špenát s Pick over and wash a fourth of a peck of young, spinach will be enough for six people).

Cover with boiling water, add boil about ten minutes, then drain. Then chop fine in a wooden bowl, put it back in the pan, add one and a half cups of beef You may use hot water, but soup is better. Add salt to taste and simmer about twenty minutes. a tablespoon of butter with a teaspoon of flour, thicken the spinach with this, add two eggs, pepper, stir and simmer a bit longer. Nutmeg may also be added. 499. SPINACH WITH SOUR CREAM. Špenát s kyselou omákou.

Pick over and wash the spinach, place in hot salted boil until tender, then drain, cut up with a knife, add half a cup of sour cream mixed with three or four tablespoons of vinegar and sugar to It may be garnished with sliced hard-boiled 500. SPINACH WITH CREAM. Špenát se sladkou omákou. Wash young crisp spinach, place in boiling water and boil about five minutes.

in a chopping bowl with the green tops of young and mince fine.

Then place in the pan, adding about a cup of beef soup or hot water. Cover and simmer until a heaping tablespoon of butter, two rolled crackers and (for each cupful of spinach). ENDIVE.

Štrhák.

eiglit or ten endives which be sound inside, pick off the outer green leaves, wash the yellow

Page 163 See this page in the book

leaves and cut them into small pieces, drain or dry and boil in salted water until tender. Drain again, cool and a of add the endive and simmer until then add two cups of salt, sugar to taste and a pinch of mace. Simmer fifteen minutes, add of fresh 502. FRIED EGGPLANT No.

Smažená granátová dýn. the eggplant, an and it an hour in salted water. Dry, dip each slice in Q^g, then in bread or cracker crumbs and fry in hot fat until crisp on the surface and tender 503. FRIED EGGPLANT No. Smažená granátová dýn na halve and out the pulp.

Season with salt and pepper, take up by spoonful, dip each in beaten egg and bread crumbs, and fry in hot fat.

504. BAKED EGGPLANT. granátová dýn. until tender, cut in take out the pulp, mash same and to cupful add a of cracker crumbs, of salt and pepper, mix well and in an egg, spread half of it over -the eggplant, thickly with cracker crumbs, spread these with the remaining half, dust again with crumbs, and bake a golden brown. STEWED TOMATOES. rajsl'a jablíka.

tomatoes in water for a moment or two, peel, cut in halves. in a saucepan a piece of good butter, add the tomatoes, pej)per and sugar to taste and sinnner about half an hour. Mix a tablespoon of flour with a cup of milk or cream,

Page 164 See this page in the book

acid t add to the tomatoes and when it begins to bubble, it is 506. FRIED TOMATOES. Smaženíi rajsl'a jablicha.

small tomatoes as in the foregoing cut in dip each in a thin batter of butter, flour, and fry You may add minced parsley to the eggs. Or you may dip the tomatoes in beaten eggs and bread crumbs and fry them. 507. STUFFED TOMATOES No.

rajshá jahlilca.

Cut off the tops to form a lid or cover. Take out the seeds and pulp, mix fried bread and stuff the this, then cover eacli with the lid and arrange in a pan or you sprinkled over with bread cover with thick paper and bake or 25 minutes in a medium 508. STUFFED TOMATOES No. Nadívaná rajsM jablíka na Prepare the tomatoes as directed in the foregoing left-over meat or poultry, add a minced fried onion, two tablespoons of bread crumbs, salt and pepper and simmer a moment or two, then add a beaten yolk, mix well and stuff the tomatoes with the in a baking pan sprinkle with bread crumbs, dot witli butter and bake. 509. TOMATOES ON TOAST. Bajshá jablíka na topinkách.

Scald, peel and stew four tomatoes (medium-sized) and two small onions minced, about forty-five minutes. Drain, add a small cup of sweet milk or cream, a piece of butter and stir thoroughly.

over toast and serve.

Page 165 See this page in the book

510. STRING BEANS. Fazolové luslxij.

Wasli the beans, cut off the ends and string them, cut each into three or four pieces and in and fried bread crumbs. 511. STRING BEANS WITH SOUR GRAVY. Fazolové lusky na kyselo. the beans as in the foregoingand in to you added a piece of baking soda, the size of a pea. When the are a of a teaspoon or sugar and a tablespoon add a tablespoon of and 512. STRING BEANS WITH SOUR CREAM Fazolové lusky s kyselou smetanou. Cook the beans as directed in the foregoing recipe and when they are cujd of sour thickened with a tablespoon of flour, two of chopped fresh dill, and simmer a while. 513. LIMA BEANS.

Velké máslové fazole-.

Shell a pint of lima beans and boil until tender in Drain, pour over them a cup or milk, add of simmer a bit and serve. 514. GREEN BEANS. Mladé fazole.

Shell are very young, so mash between the fingers. Melt a piece of fresh butter with half a teaspoon or more of sugar, add the beans, In about twenty minutes with flour, add hot cream and beef soup. Simmer until

Page 166 See this page in the book

the lias been absorbed, as beans prepared way must not be too To two cups of and one of souj) will be 515. GREEN PEAS. Zelený hrášeh.

Pour half a cup of water over a quart of shelled peas, add salt and sugar and boil until tender, or about if the peas are really young. If the water evaporates, add a little at the time. When tender, cream half a tablespoon of good butter with half a tablespoon of flour and add to the peas. it bubbles, add a small cup or good of pepper, and 516. DRIED PEAS. Hrách.

over, wash in cold water and in same over night.

Dried peas swell to once size while so if you put two cups of dried peas to you will need a quart pan. In the morning drain off the water the peas have been and cover with fresh water. Soft water is if you do not have this add a pinch of baking soda. as the water evaporates add hot water, and when the are nearly done add the in a or fat, garnish with boiled smoked meat and serve with sauerkraut or 517. PEAS WITH BARLEY. Hrách s I'roupami svarha.

Cook the peas as directed in the foregoing recipe and at the same time boil barley, seasoned with salt and caraway When both are the put a layer of each alternately in a baking dish, allow the mixture to simmer á while, then turn it into a dish, it melted or lard, and garnish with wienies or liver sausage.

Page 167 See this page in the book

LENTILS.

oka.

Lentils are prepared the same as peas. 519. LENTILS WITH SOUR GRAVY. Cochi s I'ljselou omákou. over and wash two of lentils, with soft water and boil forty-five minutes, then drain Brown a grated onion in lard, add it to the lentils, also a bit of powdered thyme, thicken with flonr and butter browned together, add vinegar and water to taste, and simmer until done. 520. MUSHROOMS WITH EGGS. Ilouhij s Clean, wash and salt and caraway has evaporated, add a of pepper and Scramble together, and 521. STEWED MUSHROOMS No.

Dušené houby.

Clean and peel fresh mushrooms, cut the stems off, not entirely, wash slice and place in a saucepan with the of one lemon, minced salt and several tablespoons of good beef Stew about You may add a bit of white wine and thicken with yolk and cream 522. STEWED MUSHROOMS No.

liouhy na jinii slice fresh mushrooms, place in a saucepan with a piece of fresh butter, minced parsley, a bit of caraway seed and salt, and stew about fortyfive minutes, stirring occasionally. You may add a bit of white wine and thicken with flour and butter blended Or you may add a bit

Page 168 See this page in the book

and sour cream, and simmer a If you wish, you may bake them when done, that is: place the stewed mushrooms in a buttered baking' with bread crumbs and grated cheese, dot with butter and bake until brown. 523. FRIED MUSHROOMS. houhy.

and thickly salt, pepper and dip in beaten egg, then in bread or cracker crumbs and fry brown in hot add a bit of minced parsley or powdered caraway seed egg, ' 524. STUFFED MUSHROOMS. Nadívané žampiony. Peel and stem large mushrooms, a cavity in each and place in water to which, you have the stems fine with parsley, add a pinch of caraway seed and simmer in butter, then add of fried bread crumbs, salt and mace to two mix and the scooped mushrooms with in a shallow pan and the browns.

525. MORELS (MUSHROOMS). Use only fresh morels, the dried mushrooms being indigestible and for in waters, no sand remains, slice, place in a saucepan with butter, minced onion, minced salt and nutmeg, and simmer until done.

Blend butter and flour together, thin with beef soup, add this to the mushrooms and simmer a bit Finally add lemon juice to taste and serve hot.

Page 169 See this page in the book

526. SWEET CORN ON COB. Kukuiné Masy.

Husk young sweet corn, clean off all the silk, but leave the inside husks.

in boiling salted water, to which you may add a bit of sugar. Boil until tender, off the remaining husks and 527. STEWED GREEN CORN. erstvá kul'tmce Corn that has lost its milkiness is prepared thus: cut or scrape the kernels of six ears, add a cup of milk and stew about ten Cream a tablespoon of butter with one of flour, add it to the corn, pepper and a júnch to bubble, Canned corn may be prepared this way. 528. FRIED GREEN CORN. erstvá huhuHce smažená. Scrape or cut off the kernels. Heat butter or lard and when smoking hot, add the kernels, salt and pepper, cover and fry Left-over boiled ears may be used erstvá kukuice s Cut or scrape off the kernels of six ears of add of milk, two beaten eggs, pepper and Bake half an hour in a medium oven. Mrkev.

Wash and scrape the carrots, cut into small in a saucepan, add the parsley, a bit of sugar, a pinch of salt, and simmer the in nearly done, add a little beef souj) and when entirely done, dust with flour and a pinch of paprika.

Page 170 See this page in the book

531. CARROTS WITH GREEN M7'l'ev se zeleným hráškem. Scrape and wash cut strips and wash in cold water. Melt a piece of butter in a saucepan, add a bit of sugar and simmer the carrots in salt when you put them in the pan, and then from time to time hot water or nearly done, dust with flour, add soup and cream, a pinch of and a in saucepan a piece of butter and a quart of young green peas, add a bit of sugar and simmer until tender, then add minced add soup and to the peas in the center of the dish *or platter and surround with the carrots. SALSIFY.

salsify.

Scrape the roots. and place in cold water, in order that they do not become discolored. When you have the desired quantity scraped, cut in slices half an inch cover with water and a butter blended and You may serve this on toast 533. BREADED SALSIFY. Obalované salsify.

the cut and Dry a napkin, dip each in the mix six of a and a two to it.

Fry fat.

534. FRIED SALSIFY. S^niažené salsify.

Scrape and wash the cut and fry in butter, adding salt and pepper of course.

Page 171 See this page in the book

PARSNIPS.

Dušeníj pašiinák.

Scrape and cut or slices and place in boiling water. When tender, place in a saucepan with a of pepper and with sauce thickened with a beaten Qgg or flour and butter blended together.

536. FRIED PARSNIPS. Smažen fi past in cil'. Scrape, wash and Cut lengthwise and fry in hot bacon fat.

PARSNIPS.

Bozmachaný pastin á k.

Scrape, wash and the parsnips, through a sieve,, add salt, pepper, a bit of cream, mix thoroughly, heat and cibule.

Dice bacon and fry it. When brown, take out the cracklings and in the hot fat put four medium-sized and minutes, stirring occasionally. Salt and pepper to taste. cibule.

Peel green onions and soak in cold water half an Drain and place in cold water, boil three minutes coming to the point, add fresh water and repeat, draining liot and AVIien drain and cover with milk, add salt and pepper, blend a tablesiiooii of butter with the same amount of flour and thicken with

Page 172 See this page in the book

540. PUMPKIN.

Turhj tyJcve.

out the cut cubes or salt, and allow to stand thus drain, dry with a napkin, dip in flour and fry in hot lard. Arrange on a hot dish, dust with salt and pepper and 541. SQUASH.

Díjné.

Peel and take out the seeds, cut into cubes and boil in Then drain, place in a stewpan with salt, pepper and simmer. the boiled squash through a add butter and cream, mix thoroughly, place in a buttered pan, sprinkle with bread crumbs, dot with butter and Or you may make oblong cakes of this mixture and fry them in hot fat.

542. BOILED CABBAGE No.

zelí z hlávek.

Pick off the outer leaves, cut the head into quarters, cut out the stalk, and mince the cabbage fine with a sharp press down in a pan, add salt, caraway seed and simmer. When nearly done, thicken with flour and butter blended together and simmer until done. If it should be too thick, add beef soup and vinegar to If too sour, add to Before serving add melted butter or the melted fat of pork roast, goose, duck, etc.

543. BOILED CABBAGE No.

^clí z lilável: na jiný zpsoh. Piek off the outer cut in quarters, cut out the stalk, and soak fifteen minutes in cold water, then drain and in l)oiling fi^'e minutes, fresh hot the cabbage is tender and the water evaporated, thicken

Page 173 See this page in the book

with a tablespoon of flour and a tablespoon of jjlended add a pinch of pejjper, and 544. STEWED CABBAGE. zelí z hlávlnj.

cut out the stalk and mince a of squeeze dry.

Place in a saucej)an a piece of butter or a minced the cabbage and nearly flour, and stew brown. add vinegar diluted with water or soup and sugar to pepper and caraway seed, and stew until done. 545. SOUR CABBAGE. llldvl'a na I'ljselo.

cut out the stalk and fine a head of cabbage, place it in boiling water and parboil.

Then drain, as the first water is bitter, especially if the cabbage is not strictly fresh. In the meantime mince and fry two large onions. Place the drained in a granite or enameled pan, add the salt, a pinch of caraway seed, two tablespoons of lard, and stew liquor evaporates, must be added from time to When the cabbage has been stewing about a raw potato, mix with a cup of water, add to the cabbage, it in thoroughly. Blend a tablespoon of lard with the same amount of flour, add to the cabbage with vinegar to taste. You may add the fat from roast goose or duck. 546. SOURKRAUT No.

Kysané zelí.

of in a pan, add a minced onion and a pinch of Cover and stew half an a of and onion minced in another pan and when the is

Page 174 See this page in the book

beginning to brown, add Mix a of flour with cold water, add to the kraut it begins to bubble, it is You may add a tablespoon fat from roast pork or duck.

547. SOURKRAUT No.

Kysané zeli na jiný in a pan a minced onion and of When the onion is beginning to brown, add the kraut and stew or twenty If it become too dry,- add hot flour, simmer a bit longer and 548. KALE. Kapusta.

off the outer quarter, wash in boiling water a few moments, drain. Place a piece of butter or lard in a stewpan, add the parboiled kale, salt and sugar to simmer and add hot water or souj), a pinch of pepper and a clove or two of garlic mashed to a paste, and thicken the kale with this. 549. HASHED KALE. Fašírovaná l:apusta.

off the in in for a moment, drain and mince. Place a piece in a saucepan, a minced onion, a tablespoon of flour and to brown, add beef soup or the liquor from a a bit of j^epper, add the minced kale and simmer a bit. 550. FRIED CUCUMBERS. Snmžené ol-urhy.

slice thick, cutting out the pulp containing to dry, dip in flour and fry in hot Or dip them in beaten egg and and fry.

Page 175 See this page in the book

Saláty.

551. LETTUCE SALAD. Hlávkový off the outer of a of wash thoroughly, cut in salt and arrange on Pour vinegar diluted with water and oil and seasoned with paprika or pepper on each portion. 552. LETTUCE SALAD WITH BOILED EGGS. Illavl'ovy s and wash Cream two liard-boiled yolks with three tablespoons of good fresh melted salt, pepper and a few vinegar, mix well, pour over the and surround cut in or 553. LETTUCE SALAD WITH SOUR CREAM. Hlávkový s kyselou smetanou. quarter and wash head Add to a of sour cream, a dash of salt, pepper, minced chives, mix thoroughly with an egg beater, pour over the and 554. LETTUCE SALAD WITH Hlávkový se špekem.

over, wash and the Dilute vinegar with water, add sugar to and pour over the In the meantime fry diced bacon and when done, pour over the lettuce and serve. 555. CUCUMBER SALAD. okurkový.

the cucumbers carefully and thin, add vinegar and good thick cream, stirring well and finally adding pepper. Some cooks think it necessary to salt the sliced cucumbers, allow them to stand thus

Page 176 See this page in the book

and tlien drain them, as they consider the indigestible.

^J^he contrary is tnie, tliey are indigesti))le l)y this method. 556. POTATO SALAD No.

Bramlorovfj Boil, peel and cool the potatoes. When quite cold, cut in slices, add finely minced stir together, pour over them fried diced bacon and vinegar diluted with water, adding salt and sugar to Stir with a knife, arrange in a with sliced hard-boiled eggs and serve. 557. POTATO SALAD No.

Bramhoivvij salát na jiný zpsob. Boil, peel and cool potatoes; when cold, cut in thin ii\ a add onion and minced celery, pour olive oil or melted butter and vinegar over all, and stir carefully. You may also add thinly sliced sour 558. POTATO SALAD WITH HERRING. Bramboroví] se slanekem.

skin and halve two herrings, bone and cut diced apples and minced salt, and pepper, and cover the diced herrings.

Add vinegar, oil, mixed to taste. 559. POTATO SALAD WITH SOUR CREAM. Bramhorovt) s hyselou smetanou. Boil, peel and cool potatoes, slice them.

into them minced onion, salt and pepper, and pour over all the following sauce: boil three tablespoons of vinegar, a tablespoon of water and a tablespoon of sugar. three yolks with two cups of thick sour cream and add to the foregoing while it is it begins to bubble, take off the stove and

Page 177 See this page in the book

560. COLD SLAW No.

' Ze zelné hlávky.

Eed cabbage is nice for this, when it may be had. cut out the stalk, boiling water, drain dry and add minced onion if yon and add to the and stew,in a covered pan season and Ordinary slaw is made mix salt and pepper with the raw 561. COLD SLAW No.

ze zelné hlávky na jiný zpsob. Piek cut out the stalk and mince a of cabbage. Fry of of diced bacon with a minced onion, add to it a i3Ínt vinegar, add the cabbage, and simmer about ten minutes, then dust with pepper and 562. COLD SLAW WITH CREAM SAUCE. ze zelné hlávky se sladkou omákou. Mince the cabbage, place it in a wooden bowl, add half a minced and pound with a wooden masher five minutes. i)lace in a dish and pour it the following heat two of good butter; wlien quite hot add a tablespoon of vinegar to boil add a small cup so it does not curdle, and a of pepper. 563. COLD SLAW WITH SOUR CREAM ze zelné lilávky s kyselou smetanou. ]\Iince the Heat a tablespoon of add the of Avater, cover and allow to stand on the edge of the stove fifteen minutes, Then beat one egg, add it to the slaw, half a tablespoon

Page 178 See this page in the book

salt and pepper and finally half a cup of sour cream. 564. ENDIVE SALAD. ze štrháku. Endive is in autumn.

off the leaves, wash the yellow ones in cold water and drain well, then place in a dish, dust with sugar. Mix several of vinegar with oil and over the endive, mix and put in a salad bowl. 565. CAULIFLOWER SALAD. z karfiolu. apart and the in water and a piece of butter, so that the pieces are tender but whole. When cold, drain thoroughly on a napkin, in a bowl.

Press through a mix spoons of olive oil, five tablespons of vinegar, pepper or paprika, stir well and pour over the cauliflower.

566. CELERY ROOT SALAD. celerový. Scrape, wash and the Toots in in in thoroughly and the tops in the of the bowl, the garnish these with cress; mix oil, and paprika or and pour over all.

567. CELERY SALAD WITH APPLES. Celerový s jahll'jj. in a wooden bowl equal amounts of celery and apples, each Mix together and pour mayonnaise ovei all.

Page 179 See this page in the book

568. CELERY SALAD. zc stonk naového celeru.

Choose the nice and stalks.

a bit in cold water, then cut into pieces one and a half inches long, and cut these into fine strips. Wash again, dry, dry mustard, them vinegar and oil, shake and arrange on use the regular mayonnaise in place of the French dressing. 569. ASPARAGUS Šparglový the asparagus, choosing the tips, boil in salted water, drain dry, arrange in a bowl, pour it vinegar, oil and paprika or pepper. You may garnish this with boiled 570. WATER CRESS SALAD. eichoví/ the cress over, wash and serve with French garnish with endive or cabbage. 571. BEET SALAD. z ervené epy.

Wash and boil red beets, peeland slice them. Wash and scrape horseradish roots, and slice them.

a stone jar a layer of beets, garnish the horseradish, sprinkle with a bit of anise seed or fennel and a bit of Continue until all is used, then pour wine vinegar all and let it twentyfour hours.

You may use in place of anise or fennel Serve with the 572. TOMATO SALAD No.

z rajshých jahlíel'.

Scald, in a bowl, add a minced and pour all vinegar and water, sweetened to

Page 180 See this page in the book

573. TOMATO SALAD No.

z rajshijch jahlieJc na jiný zpsoh.

Slice twelve tomatoes and arrange in a bowl. Mix smooth four hard-boiled yolks, add one raw a teaspoon of half a teaspoon of paprika, a spoon of a two of mustard and of Mix thoroughly, pour over the tomatoes and 574. CHICKEN SALAD No.

z kuat.

one small head of cabbage and an equal amount of celery stalks, each Hardboil twelve the whites fine and cream the yolks smooth with two of butter, two tablespoons of sugar and a tablespoon of mustard, add a cup of wine vinegar and mix Mix the first named ingredients, pour the sauce over all and 575. CHICKEN SALAD No.

z kuat na jiný zpsoh.

Dice the meat of one boiled chicken, mix with the same amount of chopped celery stalks and three of mayonnaise sauce, arrange on lettuce and pour over it mayonnaise, garnish with hard-boiled eggs cut in quarters, olives, or capers.

You may use finely chopped pickles in place or use in place of the mayonnaise.

of sweetbreads, liver and other meats may be prepared in manner.

576. LOBSTER, CRAB OR FISH z humriij, rah a ryb. are the as are prepared by mixing the diced meat with anchovies or capers, placing a layer of sliced

Page 181 See this page in the book

potatoes and sliced red beets over a layer of the meat, then pouring over all the desired 577. SALMON SALAD. z lososa.

Use the contents of a pound can of salmon, out the bones and an equal amount of cabbage. Mix smooth four hard-boiled eggs, add a teaspoon of sugar, a teaspoon of salt, a teaspoon of mustard, a of and two of Mix together and pour over the salmon mixed with the cabbage. 578. BOHEMIAN SALAD. eský Boil potatoes and peel while hot, then slice them.

Dice two peeled tart apples, one onion, a piece of boiled ham, a piece of cold a of smoked tongue, and a cleaned and boned herring.

hard-boiled whites and the yolks, each separately, and cut cleaned anchovies into Place in the bowl a of herring, meat and capers, and continue until the bowl is Garnish the top with anchovies in the form of a star, filling the spaces between with the minced yolks and whites alternately.

Garnish around the edge with potatoes and red beets^ alternately, and pour French dressing over the 579. DRIED BEAN SALAD. Fazolový Soak two cups of dried beans over night. in the morning and cover with fresh boiling water, add of a teaspoon and until tender.

If necessary, add water while boiling, as the beans must be covered all the time.

While boiling, stir in a tablespoon of butter. When done, drain well and place in a bowl, sprinkle with minced onion, and

Page 182 See this page in the book

all vinegar and water sweetened to are Add pepper and 580. RAW MEAT SALAD. ze syrového masa.

Mince very fine a pound of beef from the round, form four cones of this, sprinkle each with salt, pepper and minced onion, pour over them vinegar and oil, and to stand thus so the absorbs all the flavoring. You may garnish with anchovies, capers or hard-boiled Cold Sauces for Meats or Salads. Studené omáky k masu a na saláty. 581. MAYONNAISE Majonéza.

yolks, add of and while beating, add gradually, drop by drop, a cup of olive oil, or fresh melted butter. When all the oil has been added, thin with two tablespoons of lemon juice or vinegar, beating all the while. You may also add paprika and mustard, If the mixture should begin to separate, beat in another bowl one yolk with and add, bit by bit, the separated sauce. 582. BOILED SALAD DRESSING. Omáka na saláty.

Mix of mustard, two teaspoons of salt, half a tablespoon of paprika, two tableof sugar, two tablespoons butter or oil, and the three whites partly.

Mix in the order as named and boil in a double boiler over a fire, or in a dish that is placed in boiling water. it will keep two weeks in

Page 183 See this page in the book

COLD SAUCES FOR MEATS OR SALADS. a It can be thinned or cream before using.

583. REMOULADE Remuláda.

is prepared the same as mayonnaise, except that hard-boiled are used in place of raw being mixed smooth salt, pepper and oil the procedure begins. 584. AROMATIC aromatická.

Pound in a mortar several slices of bread (soaked in a bit of thyme, several bay a of capers, two of anchovies and Add and oil, then strain and thin with cold beef soup. is served with beef and cold veal. 585. COLD GAME SAUCE. Studená omáka k zvin.

in a mortar ten juniper berries with a bit of sugar and finely minced lemon rind, add three hardhalf a minced onion, and some Then add two tablespoons of olive oil or melted ten tablespoons of wine vinegar and the of two lemons, mix well and If necessary thin with vinegar. 586. COLD ANCHOVY SAUCE. Studená sardelová omáka. Wash and bone mix to a six yolks and minced Mix this with oil or melted vinegar and FISH SAUCE No.

Ryhi omáka.

in a saucepan a piece of or pike, carrot and Cook Book U

Page 184 See this page in the book

17tí pepper, mace, ginger and saffron to taste, and simmer, adding water now and so it does not burn and has enough at all the sauce with butter and flour blended together, add a little wine and four grated yolks, mix together and is served with pike or trout.

588. FISH SAUCE No.

liyhi omál-a na jiný zpsob.

to a paste a tablespoon of minced parsley, add three yolks, half a teaspoon of salt, a dash of red pepper, a tablespoon of vinegar and then slowly a cup of melted butter and a tablespoon of very finely minced pickle.

589. COLD MEAT h studenému masu.

Press through a sieve four hard-boiled eggs, add half a cup of olive oil and mix until smooth, then add cleaned and finely chopped a parsley, two of mustard, one of a cup of wine vinegar, a bit of water and a dash of Mix together thoroughly and serve with cold meat or keep or longer in a 590. RED PEPPER SAUCE. Peprnd omáka. of minutes, with three dozen red peppers, two heads of one horseradish of mustard and sugar to to stand three hours boiling, then strain and bottle.

591. BLACK PEPPER, Pepová omáka. Blend two tablespoons of butter with two until quite brown, add a minced onion, a tablespoon of a

Page 185 See this page in the book

COLD SAUCES FOR MEATS OR SALADS. of ginger, a clove of garlic, two cloves, two bay a sprig of tliyme, about two tablespoons vinegar, and as much as you to have about half an hour and strain. If too thick, add soup; if not sour enough, add vinegar. 592. EGG SAUCE. Vajená omacl'a.

Mix of butter with two of flour, add a jiinch of nutmeg, a of and beat a bit.

a of the lemon, strain through a fine or cloth, and eggs chopped 593. HOLLANDAISE Holandská omáka. Mix smooth a tablespoon of flour with water, add six yolks or three of fresh butter, a few whole black peppers and enough fish stock or parsley Avater to make the desired amount. Mix constantly and when to bubble, add the of a lemon and the is served with and must be If it be it a while, place the bowl in hot water. 594. PIQUANTE Pikantní omáka. a small cup vinegar with one bay leaf, a sprig of thyme, three shallots or one small onion, a dash of salt and pepper. When about half done, add beef soup and thicken with flour and butter browned together, sweeten to taste, simmer a bit more and serve.

Page 186 See this page in the book

Vinná omáka. in a mortar of add or four yolks, mix together and warm wine, but not much, so it would not be too Then strain through a fine sieve or cloth, season with mace, ginger, pepper and nutmeg, and simmer carefully, until the sauce becomes a nice Dumplings.—Knedlíky. No.

Obyejné mouné knedlíky. Beat two eggs in a bowl, add a cup and a half of of to make a thick dough, which can be thoroughly beaten a or more the is smooth, let In the meantime fry in butter two of cut dice, cool and add to the dough. Make dumplings the of a small apple, dust your hands with flour and roll each into a round ball.

in boiling ed water and boil 10 minutes. you place the dumplings in the water, they usually fall to the bottom and unless you pry loose a Then cover tightly and do not uncover for five minutes. They must boil constantly but not too rapidly. applies to the manner of in general although the time may vary. served with meat be torn apart with two forks, (cutting a impairs the lightness), and sprinkled or crumbs and melted butter. Dumplings are usually done in ten sometimes as shown in the Try one by tearing it in halves, if raw inside, boil a while

Page 187 See this page in the book

No.

hnedliliy na jiný zpsob. Cream half a tablespoon of butter, add three eggs, one at the time, adding with each eg.s: a heaping tableof and add six or cream (it may be a trifle and add with each of beat thoroughly and in butter two of bread cut into dice and when cool add to the dough. No.

hnedlihy ješié na Cream a heaping tablespoon of butter or lard, add two eggs, mix together, add half a pint of sweet cream or rich milk, a pound of flour, and beat well, until the dough does not stick, then add four slices of bread cut dice and broAvned in butter, and beat thoroughly. Boil half an hour. 599. DUMPLNGS No.

knedlíky ješt na Beat three eggs, add a cup of sweet milk, a spoon of salt, a teaspoon of baking powder sifted with of thoroughly and 600. RAISED DUMPLINGS No.

Kynuté knedlíky.

In the morning set half a cup of milk, three tableand of If you wish, you may set dry yeast over night. it rises, cream a tablespoon of butter with two eggs, add the batter, two of to make the dough as stiff as for then knead on the bread-board and when is smooth, place back in the bowl, to it has doubled its bulk place it on the board, cut into pieces the size of an apple, form each into a ball and let each rise once more on the board.

Page 188 See this page in the book

lialf an hour in boiling water, in a tightly covered pan. Wlien done, tear each in halves with forks, ponr over them melted butter or the fat from duck or geese and 601. RAISED DUMPLINGS No.

Kynuté liiedlihy na jiný zpsoh. Mix of of a of dissolved yeast, salt to taste and enough milk to make a Beat well and let it small dumplings, which should rise once more in a cool Then fry them in hot butter. Strouhánkové Imedlíky.

Sift half a cup of flour with a teaspoon of baking powder and mix this with a cup of fine bread crumbs, add half a cup of milk mixed with a beaten egg, to taste, mix and boil ten minutes. 603. DUMPLINGS WITH BACON No.

KnrdVd-y špové.

Cut into dice four slices of bread and half a pound of bacon, and fry both Cool, add two three whole beaten eggs and two Then add enough to form a thick batter, which is beaten thoroughly. Make dumplings the size of apples and boil in salted water. When tear in halves with two forks, with bread crumbs, pour over them melted butter and serve with smoked If in the in smoked has be especially good. 604. DUMPLINGS WITH BACON No.

Knedlil-y špehové na jiný zpsob. Heat a fourth of a pound of diced bacon, add half an onion minced, half a tablespoon of minced parsley

Page 189 See this page in the book

and of diced boiled smoked meat. Fry the turns yellow.

or ten of bread, add rest and mix until the bread absorbs the fat, then all on a well floured board, pour over it two or three eggs with half a cup of milk, and flouring your liands well form dumplings the size of a small apple. Boil fifteen 605. DUMPLINGS WITH SMOKED MEAT. Knedlík11 s uzeninou.

Mince fine a pound of lean smoked meat, add three of bread diced and in in two of a dough, and oughly. Make dumplings the size of an apple and boil 606. COTTAGE CHEESE DUMPLINGS No.

Tvarohové Tínedliky. of fresh eggs and cream a of cheese squeezed dry, salt and mix until smooth. add enough farina stiff enough to form dumplings. the hands well and dumpling in the and in Avhich must or the crumble.

begin to bob on the surface, take one out, tear in halves and see if it is If raw in the center, boil a bit longer. CHEESE DUMPLINGS No.

Tvarohové knedlíky na jiný zpsob. Cream a piece of butter, add three eggs and three of cottage then add enough bread crumbs and to form dumplings. Make small dumplings and boil them in salted water.

Page 190 See this page in the book

BOHEMIAN^AMEKICAN COOK BOOK. 608. FARINA DUMPLINGS No.

Krwpicne l-nedliky.

Cream two tablespoons of butter, add one yolk and two whole of it to one make small dumplings; that is, take the dough up on a drop it in half an hour. Take them out with a skimmer, arrange on a dish, sprinkle with bread crumbs and ]30ur melted butter over are pigeons, chickens or veal. 609. FARINA DUMPLINGS No.

knedlíky na jiný zpsoih.

Pour one cup of hot milk or hot water and butter over two cups of farina and it cools, add three eggs beaten with a of bread diced and fried, salt and mix together. dip your hands in cold water and make round Boil half an hour. 610. FARINA DUMPLINGS WITH SMOKED knedlíky s uzeninou.

add two cups of farina and half a pound of finely minced smoked meat, salt and mix Take up on a tablespoon and drop in out with a skimmer, on a and butter over them. 611. FARINA DUMPLINGS IN CUSTARD.

Krwpicne knedlíky v krému.

a porridge of two cups of farina and milk or milk and water, cool, beat into it two eggs, a piece of butter, a teaspoon of sugar, salt, mix together. Take up on a teaspoon and drop When done, take out with a skimmer and drain dry on

Page 191 See this page in the book

a napkin. Butter a i)an, dust it with bread crumbs and arrange the dumi:)lings in it. Beat five yolks with a cup of cream.and a tablesi30on of the dumplings and steam one hour. serving, place in a hot oven a few minutes, sprinkle with powdered 612. FRESH PRUNE DUMPLINGS No.

Švestkové hnedlilcij.

Mix of with two as much milk or cream as form a place on the board and roll out about half an inch thin. Cut into pieces about three inches square and roll each piece around a fresh (blue plum) encases it firmly, otherwise the water would get in boiling boil about ten minutes.

Drain, arrange on a platter or dish, sprinkle with fried breadcrumbs, gingerbread or poppy seed, and pour melted butter over all. You may add a piece of butter to the dough and stone the plums, if you wish, putting sugar in the cavity.

Fruit dumplings are torn in halves with two forks, and sprinkled liberally or ground poppy seed, and melted 613. FRESH PRUNE DUMPLINGS No.

SvesthovS knedlíky na of of cottage cheese, add three eggs, a pinch of salt, a pound of flour, and enough or cream to a Beat thoroughly, roll the dough out on a wellfloured board, cut it into small pieces, dust the hands well with flour and roll a blue plum in each piece of and as shown in the

Page 192 See this page in the book

18(3 614. FRESH PRUNE DUMPLINGS No.

Švestkové hnedlíl-j/ ješt na jiný zpsob. a of fresli add eggs, beat six of of add enough milk or cream to make a stiff dough, then beat thoroughly and let it it has doubled its bulk, out on a floured board, cut about two square, wrap a blue plum, place one next to the other on the board, and all rise again, then boil as shown above.

615. FRESH PRUNE DUMPLINGS No.

Švestkové hnedlihif ješt na jiný zpsob. Cream a tablespoon of fresh butter, add two eggs and cream well, then add a cup to sift two cups of flour with a teaspoon of baking powder and add to the If necessary, add enough to make dough about as stiff as for up on a spoon, dip each in flour and form into a ball, then out and wrap each around a plum. Boil about in boiling salted water. They must not overor they would You ma}^ use cut in quarters, or if small, in halves.

616. DRIED PRUNE DUMPLINGS. Knedlíky se suchými švestkami.

Prepare dough in the preceding nice dried prunes until tender with sugar and a bit California prunes are the for this purpose. When done, cool and stone, and put two or in dumpling.

bread crumbs and butter over them.

Page 193 See this page in the book

617. FRUIT DUMPLINGS, Ovocné hnedlíhy, vaené. Prepare dough as shown for prune dumplings, cut it flat and wrap a stoned If the peaches are large, you may put a half in each dumpling.

in the You may use diced apples, cherries, plum jam or cottage clieese instead of peaches. Ovocné l-nedlíkij, peené. Prepare a rich biscuit dough, cut it into pieces, roll each into a ball, roll out flat and wrap in each a peeled and stoned in a pan, sugar and cinnamon, pour hot water until it reaches one third the height of the pan, cover the pan and place in a hot oven. In ten minutes take the cover off, and bake the ten or or You may use apples or cherries of peaches.

619. CREAM DUMPLINGS. Smetanové JcnedUJcy.

six eggs with a quart of cream, add a quart of flour, a of and The pancake of bread, fry in hot butter, when cool mix with the foregoing. Take the dough up on a tablespoon dipped in cold water and drop into rapidly boiling salted water. Boil about half an hour. Then drain, cut in slices, arrange on a crumbs, and pour melted butter over them. 620. POTATO DUMPLINGS No.

Knedlíky z vavených hramhor.

Soak two slices of bread in milk, add salt and minced chives, eggs, minced and onion, and a of boiled grated oughly, form dumplings and boil them in salted water.

Page 194 See this page in the book

621. POTATO DUMPLINGS No.

Branihorové Vnedlthy na jini) zptisoh.

six medium-sized hot and roll on the board with a rolling pin. Then form into a heap, make a well in the middle, pour in two beaten eggs, a dash of salt and a cup of flour, knead together and so the mixture be • Cut six pieces, make dumplings and boil in boiling salted water. When done, halve, sprinkle with melted butter and fried minced onion. 622. RAW POTATO DUMPLINGS No.

Knedlil'y ze syrových hr-amhor.

Grate six raw peeled potatoes, drain (not too dry), add enough flour to make a stiff batter, and Boil them in rapidly add one or two eggs wish, they will be lighter. Or you may use equal parts of raw and boiled potatoes. 623. RAW POTATO DUMPLINGS No.

Knedlíky ze syrových hrainhor na jiný zpsob.

Place three tablespoons of lard in a saucepan with half a cup of farina and two tablespoons of sugar, the is a plateful of boiled potatoes, add one egg, salt, a fourth of a cup of half a tablespoon of butter and enough flour to make a rather but not too small oblong rolls, about the of half a finger, and drop them in boiling salted water. When they to the top, take them out, drain and place in hot fat and fry light brown.

Page 195 See this page in the book

624. WHEAT z pšeniné mouky.

Beat two yolks with two cups of sour milk, add salt, a cup of sifted flour and If too thin, add flour.

The batter thin enough to run.

two whites, add with a bit of dissolved in a teaspoon of hot water, and fold in carefully.

Bake on a hot greased griddle. 625. GRIDDLE z niouhy pipravené.

These are made with the prepared self-rising flour. Mix a cup of this flour with two cups of sweet milk, or two cups of water to which you have added a beaten Qgg.

Bake in the usual manner. • 626. RAISED GRIDDLE Icynuté.

Beat three eggs with two cups of milk, add a teaspoon of powdered, sugar, a piece of melted butter, two or three tablespoons of liquid yeast, or half a cake of dissolved compressed then add enough to form a batter of the consistency, and let it Bake in the usual manner, each pancake with jam, cottage cheese, or ground poppy seed and sugar mixed and it substitute sugar and cinnamon. 627. BAKING POWDER s práškem.

Beat two cups of milk with six yolks, add a teaspoon of butter, a cup of heaping teaspoon of baking powder, and mix together.

Page 196 See this page in the book

Beat the six whites and fold carefully into the then bake in the usual manner. z podmásU.

Beat two eggs, add a quart of a teasoda dissolved to taste and enougli flour to form a usual manner.

629. BUCKWHEAT CAKES. Pohanl'ove of lukewarm water and the same amount or use a cake of dry yeast, add enough buckwheat flour to make a thin batter, and let it rise over night. In the morning add a of salt, two of syrup and in warm water, beat together, and bake over a hot •If you do not have milk use water, adding two beaten eggs to a quart of water. If this is added to the batter before baking, it will take the place of milk. The syrupgives a of self-rising buckwheat flour are made in the same manner as shown in hranihorové.

six peeled raw drain dry through a cloth, add six tablespoons of sweet cream, two beaten eggs, four of a of Mix and fry on hot butter. Sprinkle with sugar before 631. CORNMEAL PANCAKES. K uJi' u rial é I iva nee.

Pour hot water over two cups of cornmeal, it to stand thus half an hour and when cool add a teaa teaspoon of sugar, of five tablesi)oons of sweet milk and three beaten yolks.

Page 197 See this page in the book

PORRIDGES.

Sift together a teaspoon of baking powder with a tablespoon of wheat flour, add to the batter and mix. Finally add three whites beaten stiff, and bake. 632. RAISED CORNMEAL PANCAKES. Kukuiné kijnuté.

qf cornmeal, but not more than it will absorb.

is done in the evening. When cool, add two cups of milk and two tablespoons of or of j^esist of brown sugar and let it over night.

In the morning add two beaten eggs, half a teaspoon of baking soda dissolved mix and bake.

633. CRUMB PANCAKES. Chlebové To a quart of milk add three beaten eggs, a tablespoon of melted butter and a teaspoon of is sweet, use a teaspoon of baking powder mixed with a tablespoon of flour. If sour, use a teaspoon of baking soda dissolved Add two cups of bread crumbs to the milk, mix and bake. Porridges.

Kaše.

634. FARINA PORRIDGE No.

ll^ hase.

Melt two tablespoons of good butter, add tw^o cups of farina and let is get a light brown, but scorch and it must be smooth. Then add gradually enough hot water to a thick mush, constantly.

Add a pinch of salt and pour melted butter it before serving. 635. FARINA PORRIDGE No.

Vaše na jinfj zpsob.

Bring a quart to the point, add gradually two cups of

Page 198 See this page in the book

Set aside and simmer ten or salt, place in a dish, sprinkle with sugar and cinnamon, pour over it melted 636. BARLEY GRITS PORRIDGE. Kaše z krupice.

Porridge made of barley grits, oatmeal, etc.

should be cooked in a double boiler.

of barley grits in several waters, the last being hot, add a qii^rt of milk and boil in the double boiler two hours. When done, add salt, and pour over it and sprinkle with cinnamon and sugar before serving. 637. OATMEAL PORRIDGE. Kaše ovesná.

together a quart or half water and half milk, a teaspoon of butter and salt to taste. When to boil, add the the oatmeal and or longer.

Serve with cream and 638. CORNMEAL PORRIDGE. Kaše kuhuiná.

Mix a cup of cornmeal with cold water, so it forms a thin batter. If boiled in a double boiler, use two quarts of milk or half milk and half water. If boiled in an ordinary kettle, use as the scorch.

When the milk or water begins to boil, pour the batter into it and boil two hours. 639. FRIED CORNMEAL MUSH. kaše kukuiná.

Mix a quart of cornmeal with cold water to form a into two quarts in a crock, add slowly two ring done, pour the mush a shallow pan, so that when set the mixture will be not more than two inches thick. The next morning cut this in slices, dip each in beaten egg and bread crumbs, or.

in flour only and fry in hot fat.

Serve with syrup.

Page 199 See this page in the book

PORRIDGES.

640. CORNMEAL PORRIDGE WITH CRACKLINGS. Ruslcé jídlo z kuhanné mouky se škvarky. Boil the cornmeal musli as shown in the preceding recipe, adding a generous quantity of cracklings and stirring them in.

the in the and bake one and a half hours. When done, pour into a shallow dish, cut in slices with a strong thread, sprinkle with grated cheese or cottage cheese and 641. BAKED RICE PORRIDGE No.

rýže.

Wash a small cup of rice, place in a deep baking dish and add three pints of milk, four tablespoons of of salt and bake in a slow oven As the milk evaporates, add hot milk. with sugar and cream. RICE PORRIDGE No.

Peená rýže na jiný zpsob. Pick over and wash half a cup of rice, pour over it a quart of milk, add three tablespoons of butter, two tablespoons of sugar and a pinch of salt. Pour it into a baking dish, and bake slowly until the milk evaporates. Serve with sugar, cinnamon and melted butter. 643. BOILED RICE PORRIDGE. Rýžová kaše.

Pick over and wash a cup of rice, add a quart of milk and done, add to in a sprinkle with cinnamon and sugar, and pour over it melted butter. Some cooks add boiled and stoned prunes to boiled 644. PEARL BARLEY PORRIDGE. kaše.

two of barley, add one and a half a large pinch of caraway and boil until tender and thick, stirring often. Then turn

Page 200 See this page in the book

a dish, pour over it melted butter and serve with smoked meat.

645. PEARL BARLEY PORRIDGE WITH erný kuba.

Boil two cups of barley above.

In the meantime stew a cup of sliced fresh or half a cup of dried mushrooms in butter with a bit of green parsley. Mix the mushrooms with the boiled barley, add a bit of creamed butter, a dash of pepper, marjoram and a clove of garlic rubbed to a paste with salt, mix and bake half an hour. If you use dried you must soak them in cold water several hours before using.

646. MILLET PORRIDGE. Jáhelná lease.

Pick over and wash three times in boiling water. cups of millet add one and a half quarts of water, salt and boil one and a half or two hours, stirring a and it minced onion fried in butter. You may also boil millet in milk, adding to serving with grated gingerbread and beat an egg with milk and add of mixing it smooth, and pour this over the mush while it will add very much to its 647. MILLET PORRIDGE WITH SMOKED MEAT. Jáhelná lease s uzeným masem.

Wash the millet in lukewarm water, in sweet milk until tender and thick, then Use a cup of millet to a quart of milk. Beat four eggs and add them to the mush with a dash of Slice smoked pork, the in the baking pan, pour the mush over them and bake until m

Page 201 See this page in the book

NOODLES, ETC. NoodleSy etc. Nudle, atd.

Noodles are always placed in boiling water, to 648. BUTTERED NOODLES. Nudle mast né. Sift four Clips of flour on the bread-board, make a well in the middle, break four eggs into it, and knead a smooth dough. Gut it pieces and allow to stand ten or out rather thick and after drying cut into coarse noodles. in a or crumbs, pour melted butter over them and 649. NOODLES IN MILK. Nudle ínléce.

coarse in the Boil them in nearly done add a pinch of a jjinch a bit of and simmer a bit 650. NOODLES WITH COTTAGE CHEESE. Nudle s tvarohem.

Cream two whole eggs, two yolks and a piece of butter, add four tablespoons of half a lemon, a pound of good cottage cheese, a tablespoon of blanched almonds pounded to a paste, and mix Then add carefully boiled noodles made of flour and one egg and one yolk, mix lightly, turn into dish, dot with with sugar and grated almonds, and bake light brown. Beat three a cup of hot add sugar and pour over the noodles before 651. NOODLES BAKED WITH Nudle peené s rajshmi jaMicky, cibulí a sýrem. Make coarse noodles and boil them. In the meantime fr>^ a of the drained

Page 202 See this page in the book

noodles into tlie onion, add a pinch of salt, tomatoes to taste, a clove of garlic pounded to a paste, mix together, turn into a buttered dish, cover with grated or thinly cheese, cover and bake about of Uncover ten minutes before it is done, so that the top browns nicely.

652. NOODLES WITH HAM. Flíky s uzeninoii.

You may use the left-over of a ham, or you may boil smoked meat.

Eoll out noodle dough rather thick, cut it into tiny squares instead of noodles and boil. If you use smoked meat, boil the noodles in its liquor.

Butter a pan thickly, place in it a layer of the noodles, a layer of the ham or meat minced, and so continue, the top layer being noodles. Beat four yolks with two of milk or cream, pour over the mixture, dot the top with butter and bake slowly until a light brown. Tvarohové tašky.

a thick batter egg, of and flour, let it stand a while.

In the meantime prepare the Add sugar to to three fourths of a pound of cottage cheese, two eggs, a handful of currants (washed), a few bitter almonds (blanched and grated), and mix together. Eoll out the as for noodles, spread the mixture evenly over it, roll up, and cut into pieces two or three inches long (like cinnamon rolls). Press together at both ends and boil in boiling salted done, sprinkle with bread crumbs and melted butter. 654. FRIED FARINA QUENNELLES. Smažené Iduzhy krupiné. two of two of farina, add to to make a Dip a in take the

Page 203 See this page in the book

STRUDELS.

batter up on it, dropping it into boiling salted water. When done, drain, fry in butter and serve. 655. CRUMB QUENNELLES IN CREAM.

Kluzký ve smetan.

six yolks with of add enough bread crumbs to make a rather thick. batter, salt to taste and mix together. Take this batter up on a teaspoon, and fry light brown in butter. Bring two cups of cream to the boiling point, add two tablespoons of sugar, the grated rind of one lemon, mix five beaten yolks wdth a bit of cold cream, add rest, beat the quennelles in a the cream over them, the dish on a tin dusted salt, and put it in a hot oven. When real hot (it must not bake) it out and 656. MACARONI.

MaJcaronJcy.

Break into small pieces a pound of macaroni and boil half an hour in salted adding two spoons of butter, and a dash of salt. Drain, put a layer of same into a buttered baking dish, sprinkle with grated Swiss dot and so continue, sprinkling over the top a layer of bread crumbs. Tli^ macaroni should not simply get oughly hot Or you may cover the boiled macaroni with four yolks beaten with a cup of cream, sprinkle with cheese and bake. Strudels.— Strudle. 657. APPLE STRUDEL No.

Tažená strudle s jablky.

Melt a piece of butter the size of a large walnut in a cup of lukew^arm water. Beat in one egg, a fourth of a cup of sugar and a pinch of Sift a quart of flour on the bread-board, make a in the

Page 204 See this page in the book

pour into it the foregoing, and knead the dough thoroughly, beating it with the rolling pin. Cover with a hot bowl and let it stand one hour. In the meantime peel and slice thin some Pick over and clean half a pound of raisins and fry bread crumbs in butter. Now spread a white cloth on the table, dust it thickly with stretch the dough over it, it is almost transparent, not tear or break).

Two can do this much better than one. Then spread apples over the or currants and sugar, cinnamon and melted Lift the cloth at one side and thus roll the strudel up like a jelly Butter a baking pan, turn the strudel into it carefully, rub it over with butter and bake slowly one hour.

Rub with butter after it begins to bake and it is it a cup of milk or cut in thickly with powdered sugar and 658. APPLE STRUDEL No.

Tažená štrudle s jaMky na jiný zpsoh. Beat three fourths of a cup of tepid water with one e^g and a tablespoon of butter. Sift a cup of flour on tlie bread-board, make a well in the center and pour into it the foregoing, then knead thoroughly, adding Pound the dough with a rolling pin, place it on a napkin and a warm bowl or pan, letting it lie thus In the meanapples, mince pick over and wash seedless raisins, and prepare cinnamon, sugar and melted butter. Then stretch the dough as directed in the foregoing recipe, cover with the sliced the and thin slices of fresh butter, roll and bake as directed in the preceding recipe.

Page 205 See this page in the book

STRUDELS.

RICE STRUDEL.

Tažená štrudle s rýii.

as in the foregoing Have ready a cup of rice boiled in a quart of milk, add to it two tablespoons of creamed butter, to taste, five beaten yolks, sugar and vanilla flavoring to in stretch the with the foregoing recipe. 660. CHOCOLATE STRUDEL. Tažená štrudle s okoládou.

six six of add a fourth of a pound of blanched almonds pounded to a paste, two squares of grated chocolate, three beaten whites, and mix together carefully. Prepare the dough as shown in the foregoing recipes, spread with butter and then with the chocolate roll and bake in a buttered pan, after having sprinkled the strudel with and poured it or so of 661. CREAM STRUDEL. Tažená smetanová štrudle.

Prepare the dough as shown in any of the foregoing a hot pan.

four yolks, add cream and fold in the four whites beaten Stretch the dough, spread with the filling, sprinkle with raisins, almonds and roll and bake Allow tw^o cups of cream to come to the boiling pointy add six yolks beaten with a bit of wine and fine sugar, beat until thick, and serve as a sauce with the strudel.

662. COTTAGE CHEESE STRUDEL. Tažená štrudle s tvarohem.

Prepare the dough as shown in any of the preceding recipes.

Cream four tablespoons of butter with one

Page 206 See this page in the book

pound of cottage cheese, add four yolks, one whole egg, sugar and vanilla to taste. The cheese should be quite Stretch the dough, rub with beaten egg, spread the prepared raisins and blanched almonds, 663. CHERRY STRUDEL. Tažená štrudle s višnmi.

Prepare the dough as shown for apple strudel. Pit two quarts of nice juicy cherries, stew them a bit, then drain and cool. Pound a fourth of a pound of blanched to a paste, add half a cup of sugar and the grated rind of half a lemon.

Grate two slices of stale bread and mix all Stretch the dough, rub with melted spread with the stewed sprinkle with the mixture, roll and bake.

664. RAISED DOUGH STRUDEL. Kynutá štrudle s mákem.

Cream four of six well, add a tablespoon of sugar, and enough flour to make the batter medium stiff, add a pinch of salt, and a piece of compressed yeast (dissolved in tepid milk or water), and let it rise. When light, place the dough on a thoroughly buttered board and roll very thin. Mix together two cups of poppy seed boiled in milk, half a cup of sugar and finely chopped rind of half a lemon, spread over the and Bake in a buttered pan, slowly. 665. FRENCH PANCAKE STRUDEL WITH Litá štrudle s tvarohem.

Mix smooth eight tablespoons of flour with a small of milk, add five and the grated rind of one lemon, a pinch of salt, mix then add enough milk as for pancakes.

Bake on both sides in a tin or griddle, pouring in a small amount of batter, so it bakes very

Page 207 See this page in the book

PUFF PASTE.

of cheese with a of of sugar, the grated rind of half a lemon and a handful of cleaned Mix the baked individual in pan, sugar, pour under a bit in a slow oven. When done, take out with a pancake turner, arrange on a dish, sprinkle with fine sugar and 666. FRENCH PANCAKE CHOCOLATE STRUDEL. Litá Hrudle s okoládou.

Grate a fourth of it in a pan with six of of milk, mix and thick over a slow stirring or beating Cool, add two tablespoons of butter, eight yolks, beating these in thoroughly, and fold in the eight whites, Bake pancakes as shown in the preceding recipe, spread with the chocolate roll each and proceed as shown in recipe No.

667. FRENCH PANCAKE CHERRY STRUDEL. Litá štrudle s višnmi.

Pit two of thick with four tablespoons and a bit Spread on baked pancakes, roll each and proceed in the two mentioned Puff Paste and Pies. Máselné tsto a páje. 668. PUFF PASTE No.

Máselné tsto.

is difficult to to a printed description, and the success is attained when one can watch an experienced cook work. The illustration shown Iierc will give some idea of the way puff paste must be handled. To two cups of flour use of firm unsalted.

Page 208 See this page in the book

you have salted butter, wash it in cold water and dry it thoroughly with a napkin. Work about a handful of flour into the then put it on ice.

of salt and enough water to the of the flour to make a it does not stick to the hands or board. Then put it on ice for five minutes. Now it (about half an inch) on a floured board. Place the butter in the center of the dough (see Fig.

1.) and fold over it one half of the rolled dough (Fig. 2.), then the other half (Fig. 3.), and then each end the (Fig.

4).

between two plates and put on ice for ten Now the dough very fold over (Fig.

5.), then fold each end, toward the center (Fig. 6) and finally fold over once more (Fig. 7). Or you may roll out into a long strip (Fig.

8) and fold as shown in Fig.

The and atmosphere in order that the butter does not melt into the dough. if this work is being done

Page 209 See this page in the book

in the summer, when the air is necessarily warm, you will have to put the dougli on ice for ten minutes after each folding, before making the next fold. When used for very fine pastry puff paste is and folded over nine and ten times; for six or eight It is best to do this the day before using, and put the paste on ice until the next day. It will remain in good condition (on ice) 669. PUFF PASTE No.

Máselné tsto na jiný zpsoh. in clear cold water a pound of butter, take off about two and the rest on ice, between two Place on the board four cups of flour, mix with it the two of of and enough cold to a thoroughly and place on ice, between two When the dough is cold and Roll out the butter, place it on the dough, fold over three times, roll again, and fold over three times, then place on ice for half an hour. roll, turn over, fold as before, and out very It is then ready for use. PIE Pájové tsto.

Add a cup of lard and a pinch of salt to a quart of it in add in one direction.

You may add of baking powder. will make two or without the upper crust. If you wish richer crust, you may mix a quart of flour with a cup of lard and a cup of butter, adding two of Pie may be made by sifting two of one of powder and moistening with milk. It is not as good as the other.

Page 210 See this page in the book

671. APPLE PIE No.

Jablkový páj.

Line a pie plate with thinly rolled pie thinly and or grated nutmeg, of moisten the edge with water, cover with the top crust, which you have pricked with a fork or knife, and bake forty-five minutes in a rather slow oven. Always use tart apples for pies. PIE No.

Jabll-ovi/ páj na jiný zpsob. Line a pie plate with crust, put in a layer of thinly sliced apples sprinkled with sugar and cinnamon, then a of in a of cover with the top crust and in a slow 673. APPLE CUSTARD PIE.

Páj s jablkovým custardem. of pressed through a sieve, one cup of six beaten eggs, a a bit nutmeg, mix and pour into a pie plate lined with pie spread with the beaten whites properly ened, brown and PIE No.

Broskvový páj.

or cut sprinkle with sugar, and, if you wish, with a bit of rum. Then proceed as with pie.

Apricot and are made the stoned and halved.

PIE No.

Broskvový páj na jiný zpsob. a pie plate with fill with peeled and halved dust with two of

Page 211 See this page in the book

or if it a cup of thick sweet cream, and bake. PIE.

Višový páj.

Pit the also with brandy like, dust with flour and fill a lined pie raspberry, blackberry blueberry and are made The amount of sugar is of course regulated by the acidity 677. PINEAPPLE PIE.

Ananasový páj.

Cream a cup of sugar with of add five beaten yolks, a cup of sweet cream, one pared and grated pineapple, mix together, then fold in carefully the five whites beaten fill a pie plate lined with crust.

This will make two pies without the upper 678. PIEPLANT OR RHUBARB PIE.

Bebarhorový páj.

Wash and peel the pieplant stalks, cut them pieces an inch long, sprinkle well with sugar, fill a pie plate lined with crust, dust with flour, cover with the upper crust, and bake. Dust the under crust with flour before putting in the pieplant. PIE.

Hroznový páj.

a pie plate with one ^gg, add half a cup of sugar and a large cup of stemmed grapes. Spread over the crust, dust with flour, dot with butter, put on the top crust and bake.

680. RAISIN PIE.

Hrozinl'ovy páj.

Seed a cup of large plump raisins, place them in a Í3'á' with a cup of water, four tablespoons of vinegar, half a cup of sugar and an even tablespoon of butter.

Page 212 See this page in the book

You may add a pinch of grated lemon rind, Stew about tlien add enough to the as as for lemon a pie plate with the crust and bake half done, then spread the and to and brown in PIE.

Vajení/ púj.

three eggs with of milk, add of a of mixed with a bit of milk, a dash of salt and vanilla to two pie lined with crust and bake rather slowly. You may use only the yolks if you wish, and spread the pies when wlutes as with lemon or pie.

PIE No.

i^ifronovfj páj.

Bring a cu]) to the point, add a teaspoon of cornstarch mixed smooth with a bit of cold milk, let it boil a moment, then cool. Then add two eggs beaten with four tablespoons of sugar, the grated rind and of one lemon, mix two pie lined with crust, and bake about If you wish, you may add a teaspoon of use the using l)eaten stiff and sweetened to spread over tlie pie when will make two 683. LEMON PIE No.

Citrónový páj na jiný one cup crackers.

Cream one teaspoon of butter with one yolk and one whole egg, the grated rind of one lemon and sugar to Mix the crackers and a pie jilate lined

Page 213 See this page in the book

Spread with the beateu white, to which you have added of let it in tiie oven, and PIE No.

páj ješt na jiný zimsoh.

Mix a of with as much cold water, add it to one cup of boiling let all boil a moment or tw^o.

Then add a of cool, add yolks, the grated rind of one lemon, the juice of half a lemon and half a cup of sugar. In the meantime line a pie plate w^th crust and bake same. When done, pour in the with sugar to taste and the juice of half a lemon, let it brown in the oven, and serve. PIE.

Tvaroliový ycij.

a pie of fresh cottage cheese, dot with of with half a cup of thoroughly cleaned currants. a custard of two beaten eggs, a cup of sweet milk, two tablespoons of sugar and lemon extract to the mixture and 686. PRESERVE PIE.

Páj se zavaeninou. Line a pie plate with fill with preserves or marmelád, of pie crust and bake. PIE.

Páj s jahlkoi'ymi 'povidlí/. Mix or chop smooth boiled prunes, spread over a pie plate lined with crust, half filling same and bake. spread with two whites beaten properly sweetened, brown in the over and 688. PUMPKIN PIE.

Tf/kvový páj.

A of pumpkin pressed a sie\'e, two of a

Page 214 See this page in the book

of syrup, a teaspoon of a teaspoon of cinnamon, half a teaspoon of grated nutmeg, half a cup of melted butter, three pints Mix fill two pie plates lined with crust and bake forty-five minutes. PIE No.

Smetanový páj.

a pie plate with crust and bake it.

the and a of sweet cream with of Mix smooth two tablespoons of starch with a cup of cream, add it to the boiling cream. When thick, pour into the baked will make two When done, spread with two whites beaten with sugar, sprinkle with cocoanut, and brown PIE No.

Smetanový páj na Line a pie plate with Mix a cup with a cup of sugar, fold in three whites beaten all the crust and Prick the before baking, so it will not blister.

691. SOUR CREAM PIE, Páj z hijselé smetany.

Mix a cup of sour cream with half a cup of sugar, two eggs, half a cup of currants, a pinch of cinnamon, cloves and nutmeg, a pie lined and is good, but it will not keep longer than one day. PIE.

Makový páj.

of lean chop and season salt. Add two pounds of two of currants, half a pound of citron, three nutmegs grated, a pound and a half of chopped suet, eighf large tart apples chopped fine, a pint of brandy, a cup

Page 215 See this page in the book

PUFFS.

a i)iiit of cider.

Mix all and thorongldy not partially cooled, i^lace in stone or glass jars for future use. Use or six tablespoons of this for one pie.

693. TYROLESE PIE.

Tyrolský páj.

Rub a piece of compressed yeast with three of cream and let it When foamy add it to the following batter: a cup of flour, one egg, a pinch and a pinch of salt. Beat thoroughly and let it rise in a place is not too wann.

Mix with half a cup of butter, knead it into a ball and place on ice for ten minutes. Then roll out each dough, place the the repeat out the dough very thin and cut in halves. Place one half in a pan. and six large apples, spread in the pan with a fourth of a cup of blanched and chopped almonds, sugar, cinnamon and seedless raisins. Cover with the other half, pinching the edges together. Bnish with a beaten egg, let it rise a bit, and bake slowly about an hour. Puffs.—Svítky. 694. FARINA PUFF No.

Ki'upicmj sviieh.

two add two a of salt, nutmeg and to Now add slowly and to form a as for pancakes. Butter a pie plate, pour the it, and bake quickly. When done, cut into squares, put these in boiling milk and boil a moment Serve with the milk.

Page 216 See this page in the book

695. FARINA PUFF No.

svitek na jiný zpsob. six eggs, add to taste, a cup of pour the batter into a buttered' pan and bake in a hot is also cut into squares and placed in boiling milk.

696. WHEAT FLOUR Cream four of add six of two of three tablespoons to taste and mix together.

a pan so it be slowly. When done, take the pan out, gash the puff in several places with a knife, pour cold milk it and when this has been absorbed, pour over it more milk, this time sweetened and flavored with vanilla.

When thoroughly soaked, drain off the surplus, cut squares, turn into a dish, pour over it warm wine sauce and serve. This should be eaten immedately, lest it falls.

697. WHEAT FLOUR PUFF WITH CALVES' svitek s mozekem.

of three heaping tablespoons of flour; when it bubbles, add slowly two cups of boiling milk, stirring constantly, and then boil until smooth and thick. Cool, add six yolks, beating them in thoroughly, to taste, and finally fold in three whites beaten Pour into a buttered pan three parts saving the fourth for later use, and bake. In the meantime parboil one and a half calves' brains in salted water, trim out the undesirable portions, slice, stew with a bit of butter, minced parsley, minced and pepper.

the baked in three parts or one piece with the it the second it the third

Page 217 See this page in the book

PUFFS.

the remaining fourth part of the raw batter over the top, the baking or pan pan containing and 698. BREAD PUFF. Svítek žemlikový. the crust off of half a loaf of and soak the rest in two cups of cream. Cream four tableadd the to taste, fold in carefully the three whites and the a pan or baking sprinkle with bread crumbs, pour in the mixture about an inch thick and bake. CALF'S LIVER z telecích jater.

Wash half a pound of calf's liver, grate and press a or four of beef marrow, press through a sieve and cream it, then add three yolks, one ten of bread moistened with milk, the liver, and mix together a bit of and add a crumbs, pour in the batter and bake slowly one hour. 700. VEAL PUFF. z telecího masa.

fine a pound of veal, a of a bit of lemon rind, and slice of bread soaked in milk and squeezed dry.

two of add four eggs, then the mixture, two of salt, pepper, two crumbs, and mix together thoroughly. in a buttered baking dish. 701. DRIED MUSHROOMS ze sušených hub.

Wash in cold water two cups of dried mushrooms, boil them in salted water until tender, then drain and

Page 218 See this page in the book

of butter, add four eggs, the minced mushrooms, two slices of bread grated and soaked in milk, a bit of grated lemon rind, a pinch of caraway seed, mace, salt and mix together. Put in a lined and Garnish with spinach, lentils or other vegetables. 702. EGG PUFF. z vajec.

Boil hard 'ten eggs and mince them three tablespoons of yolks, mix in and creamed with a piece of butter, a pinch of mace, several of the minced eggs, mix together in the beaten whites and pour all into a buttered baking s vanilkou.

Mix five beaten yolks, two of sugar, two of milk, a pinch of to form batter as for i^ancakes, in the five whites beaten Heat a piece of butter in a pan, pour the mixture into it and bake Boil a piece of vanilla bean in two cups of cream with to and cut in same.

Or you may make a custard, adding five yolks and a tablespoon of flour to the cream, letting it simmer Puffed Puddings. Nákypy.

Bohemian puddings are somewhat different American or Englisli ]juddings, is they are all lighter and may be called puffed puddings. tliese successfully, the cook must remember the following: the whites must be beaten very stiff and must be

Page 219 See this page in the book

PUFFED PUDDINGS. folded into the batter very carefully. The baking dish must be shallow, in order that the oven heat permeates evenly.

The dish should be well buttered and dusted with bread crumbs, and it must be only half filled with the cook must time herself so the pudding is eaten immediately taken out of the oven. 704. FARINA PUFFED PUDDING. Krupicnij nákyp. Make a thick porridge of one quart of milk and a cup and a quarter of farina of add graduall}^ six the boiled and porridge, six of sugar, the grated rind of half a lemon, mix together, add a pinch of salt and finally fold in carefully the six Pour into a buttered dish dusted with crumbs, Avith sugar, and bake in a fairly hot use crumbs, doughdrops or noodles boiled in milk, instead of farina.

705. FRENCH ROLL PUFFED Žemlový nal'ijp.

Pare the in milk, and mix until it forms a thick mush. of sugar, a fourth of blanched almonds pounded to a paste, a bit of grated lemon rind, eight yolks and of Mix thoroughly, eight whites beaten stiff, and bake as RICE PUFFED PUDDING No.

Bijžovij Boil a cup of carefully picked and washed in milk or cream thick, then cool, add two of cu]j of to lemon rind and a dash of all together fifteen minutes,

Page 220 See this page in the book

in the pour into a buttered baking dish, sprinkle with sugar, ÍDake Sago puffed pudding is prepared in way.

707. RICE PUFFED PUDDING No.

Rýžový nákyp na jiný zpsol).

^ Wash a cup of rice, put it in boiling ten drain, and let uncovered a Then add a heaping tablespoon of butter, ring it in with a fork, a dash of salt, and a cup of milk. Boil slowly half an hour, until the rice into a dish, add a bit of nutmeg, two spoons or more of sugar, four beaten yolks, and finally four whites beaten a in a hot 708. RICE PUFFED PUDDING No.

Rýžový nákyp ješt na jiný zpsoh.

Wash a cup of in hot water, then pour over it boiling milk and boil until half done, over a slow fire. cool, add five yolks beaten with sugar to a pinch of grated lemon rind and a dash of lemon juice. Finally add the five whites beaten and pour into pan, sprinkled with bread this in another dish containing hot water, cover, place over a for forty-five minutes. in the oven for fifteen minutes, in order that the top will brown.

709. RICE PUFFED PUDDING No.

Rýžový ješt na jiný zpsol).

Boil a cup of in a quart Fry in Butter a baking the in it about an inch of the sprea(^l with beaten eggs, raisins, sugar, cinnamon and bits of

Page 221 See this page in the book

PUFFED PUDDINGS.

butter, then a layer of rice and continue until you have three layers of Bake in a slow oven.

710. CORNSTARCH PUFFED z hukiiiné škrobové mouky.

Boil a cup Mix one and a half tablespoons of cornstarch with two tablespoons of water and a pinch of it to the When thick and smooth, take from the partially cool, fold in one beaten white, and fill individual cups with the mixture. Make a sauce as follows: a of milk, add one yolk beaten with three tablespoons of sugar and a tablespoon of cold milk, stir constantly and when thick add a few drops of vanilla and Turn each cup of pudding on a plate, pour the custard over it and serve.

711. FRENCH PUFFED Clilehový Peel apples and slice them thin, then steam until tender. Put a layer of bread crumbs in a buttered baking dish, then a layer of apples, seedless raisins and chopped blanched almonds, follow with a layer of crumbs and proceed thus until you have used all.

Beat three whole eggs and (leaving aside three whites), with two cups of cream, pour over the pudding and bake one hour in a slow oven.

When done, cover with the stiff and put back in the oven for a moment or two.

712. BREAD PUFFED PUDDING WITH WINE. Clilehový nákyp s vínem.

of butter, add four one at the time, adding a tablespoon of sugar to each bit a or two of grated blanched almonds and four tablespoons of bread crumbs.

in the four whites beaten very stiff, pour into a buttered dish and bake.

Page 222 See this page in the book

a pndding dish, ponr it a cnp of liot properl}^ sweetened and 713. CHOCOLATE PUFFED Coholádový Moisten milk, add two of butter, two of and all tlien cool. Then add four squares of grated chocolate, a bit of grated lemon rind, six yolks and mix together thoroughly, adding finally the six whites beaten a crumbs, bake slowl}^, out, and 714. STRAWBERRY PUFFED JaJiodový náhyp.

Mash and put through a of nice Melt a small cup of in a bit of the but do not let it a dish, add the strawberries, mix in ten until very Butter a baking put the mixture it, heaping it up, sugar and bake slowly. When it begins to crack, it is Raspberry pudding is prepared 715. POPPY SEED PUFFED Malcovy or grind of poppy seed, add two of two of almond of one lemon, seven cloves powdered, five yolks, and cream or beat fifteen five whites and pour into a dish that has been buttered and sprinkled with Steam one hour. Serve with chocolate sauce.

Page 223 See this page in the book

PUFFED PUDDINGS.

716. CHERRY PUFFED Tcšíiovíj nal'ijp.

six in havingcut away the in a pan with of melted butter and mix until smooth. it away from the fire, add a bit of grated lemon rind, three tablespoons of sugar, and when cool, add six yolks and mix together. Pit a pound of cherries, stew them a bit with sugar and wine, drain well and add to the rest, mixing together.

Finally fold in six whites beaten stiff. Butter a baking dish, sprinkle with bread crumbs, pour in the batter and steam forty-five minutes. Serve with 717. CREAM PUFFED PUDDING.

Smetanový nákyp.

of butter, add a fourth of a pound of blanched almonds pounded to a paste, half a cup of sugar, eight yolks, a cup of thick sour cream, the grated rind of half a lemon, and cream at least fifteen minutes, then fold in eight whites beaten Bake in a buttered dish. When done, turn out, sprinkle with powdered sugar and 718. PRUNE PUFFED PUDDING.

Švestkový nakyp.

six yolks with of add a few grated blanched almonds, the grated rind of half a lemon, and a bit of butter. ready half a pound of boiled and stoned prunes, saving the liquor or juice from these and pouring same over the crumbs of four slices of bread. Chop the prunes fine, mix with the bread crumbs and add to the first mentioned mixture.

Fold in six whites beaten Pour into dish and steam one hour, that is, place the pudding in containing hot well, and place in the oven.

When done, turn out, sprinkle with sugar and rum.

Page 224 See this page in the book

Ordinary Baked Puddings. Peené puddingy. Švestkový eggs, add two of a cup of of a of a cup of two teaof and stoned prunes, and add the remaining and an Serve with whipped fresh peaches are the pudding is even nicer.

720. APPLE PUDDING. Jablkový dish and then cover with with sugar and chopped blanched almonds, another layer of apples and proceed thus until the dish is half full. Beat four eggs with a cup of sugar half an in two and of flour, adding or lemon flavoring to pour over the Bake slowly one hour. 721. LEMON PUDDING. Ciironový Cream a tablespoon of butter, add a cup of sugar, a of two of the grated rind and lemon and a and bake half an hour. When done, spread the top with four whites beaten stiff with half a cup the juice of one lemon, let it brown and

Page 225 See this page in the book

BAKED PUDDINGS. 722. ORANGE PUDDING. Pomeranový pudding. slice four large oranges, sprinkle with a cup of sugar and let them stand a while. Mix smooth two of add to a of boiling milk, add of sugar, three beaten yolks and when cool. When cool, pour the oranges, be in a a spoon of sugar, spread them over the top, and brown in the Krupinij Stir four tablespoons of farina into two of boiling milk, boil about two minutes, stirring constantly, of add the mush, add two tablespoons of sugar and three whites beaten Butter a baking dish, cover with sliced apples, sprinkle with sugar and cinnamon, and cover with a layer of of mush.

Put a layer of apples on this and so continue, the top layer being mush. Bake half an hour. 724. TAPIOCA PUDDING. Tapiolvovij pudding. Soak over night half a cup of tapioca in two cups In the morning add a cup of boiling water and boil about an hour, until Sweeten with two tablespoons Df sugar. Butter a baking dish, place in it a layer of tapioca, then a layer of sliced apples or pineapple or peaches, a layer of tapioca, and continue until all is served with cream and Bram b o ro vfj pu dding or six medium-sized througli a In the

Page 226 See this page in the book

heat a cup of milk with a tablespoon of butter. Add two yolks to the the hot milk and butter, and two whites beaten stiff. Mix pour into a buttered dish and bake 20 minutes in a hot or it 726. MILLET Jcihelný pudding. millet in it in milk, add sugar and grated lemon rind to taste and turn into a buttered pan. Pour beaten eggs over the top, a bit of cream, dot with butter, and bake three quarters of an You may add sliced apples or boiled and stoned dried prunes to the pudding, 727. CHERRY PUDDING. Tešový pudding. (Buhlaniria s višnmi).

of add four yolks and two whole of and to Mix together, then add two cups of of salt, and beat Pour half the batter pan, juicy pitted cherries, sprinkle with sugar and then pour in the rest of the batter. Bake slowly one The oven should be hot at first, then slower. BETTY.

Žemlová háha.

Cut six slices of bread in thin w^afers. Beat three eggs with a quart of milk, adding a dash' of it over the bread. Butter a pan, place a layer of bread in it, then a layer of thinly sliced peeled apples, sprinkle with raisins, sugar and cinnamon, then a layer of bread and proceed until all Beat two eggs with a cup the betty, butter and bake.

Page 227 See this page in the book

BOILED PUDDINGS. Boiled Puddings.—Vaené puddingy. Puddings are boiled in a pudding cloth or steamed. steaming be sure all parts of the steamer fit well, and that you have enough water, adding boiling water in for a few moments, to set it.

If in a flour the place the batter in it, tie Avitli a strong string, but not too tight. You must allow room for the pudding to swell. Put the bag in a large kettle containing enough boiling water so that the pudding has plenty of room, adding more Hrozinkový Chop fine a cup of suet, add a cup of sugar, a cup of a cup of currants, of chopped citron, a cup of of bread crumbs, four four tablespoons of brandy, half a teaspoon of ground allspice and the same of cloves, a cup of milk to which has been added a pinch of Place in a floured pudding bag, tie loosely and boil one and a half to two hours. 730. ECONOMICAL PUDDING. Dohry a laciný of syrup, to which has been added a teaspoon of baking soda, half a cup of large seedless raisins minced fine, one beaten egg and a cup and a half of flour. Mix together well, in a floured bag, tie loosely and one hour.

Make a sauce of a cup of sugar, half a cup of and a of currant

Page 228 See this page in the book

Tvarohový pudding. of add four eggs, two tablespoons of butter, a cup of farina, a dash of salt, and cream together thirty minutes. butter a pudding cloth, sprinkle with crumbs, put in the tie loosely, and boil one hour. Serve sprinkled with bread crumbs and melted Fritters, Fritures, Etc.

Smaženky, smažence, topinky, atd. FRITTERS.

Jednoduché smaženky.

eggs, whites and yolks separately. Add a cup of milk, half a teaspoon of salt and enough flour to make a batter thinner than for pancakes. Beat the batter until smooth. Have a liberal supply of smoking fat in a kettle. Add two tablespoons of baking powder to the stir thoroughly, and drop by the teaspoonful the hot fat.

When brown on one turn and brown on the other, take out with a skimmer and hot.

Do not prick with a fork, the steam escapes and they become soggy. FRITTERS.

Jablkové smaženky. Peel several nice apples, slice them about a quarter of an inch thick, take out the the in a sprinkle with brandy and powdered let them stand thus half Or you may dip freshly in omitting the rum etc.

of butter, a dash of salt and enough flour to make a very Dip the in fry sjjrinkle with sugar and cinnamon, or sugar only and

Page 229 See this page in the book

TRITTERS, FRITURES, TOAST, ETC. 734. ORANGE AND OTHER FRITTERS. Pomeranové a jiné smažeiiky.

and oranges, out the sprinkle with sugar, dip in fritter batter and fry. Peel and cut bananas into small pieces, sprinkle with sugar and lemon juice, dip in batter and fry.

Apricots and are peeled, halved and sprinkled with Boiled pruned are stoned, the cavity filled with an or nut, dipped in batter and All fritters be served hot, sprinkled 735. PLAIN FRITURE. Jednoduchý smaženec. six yolks, two of four tablespoons of flour, a dash of salt and a cup of the whites the Heat two tablespoons of butter in a shallow pan, pour in the batter, when on one and stir somewhat as you would when making scrambled FRITURE.

Zemlikový smaženec.

Cut of bread, having trimmed off the Beat three eggs with two cups of milk, add a of salt and pour over the bread, allowing it to soak thoroughly. Melt one and a half tablespoons of in a pan, pour in the soaked bread and let it fry a light brown on the under side, then stir and fluff a and fry a bit sugar and cinnamon and 737. APPLE FRITURE. Jablkový smaženec. thin twelve Butter a baking dish, sprinkle with bread crumbs, place in it a layer of the sliced apples about an inch thick, sprinkle and then add a layer of crumbs

Page 230 See this page in the book

and so continue nntil all the last layer being l)read ernmbs, dotted with l)utter. Bake in a moderate oven, basting several times with white wine, a cup in all.

738. FARINA FRITURE. Krupiný smaženec. two of in one of milk, add a piece of good butter, a dash of salt and a cup of it Wlien partially in six whole a piece of l)utter. Melt three tablespoons of butter in a pan, pour in the farina mush, cover and fry until the under side is light brown, then turn, stir or scramble, let it a fry a bit longer, sprinkle with sugar and serve. FRITURE. Rýžový smaženec. in several waters (hot) of it in a quart of milk, adding two tablespoons of sugar and a dash of salt. When done and partially cool, beat in four eggs and of of l)utter in a pan, pour mixture, and as in the •^ CRUSTS.

Smažené žemliky s tešnmi. Pare the crust from buns, cut off the tops and dig out the inside, making a cavity in each. fr}^ in hot pitted cherries with sugar and a bit of orange the cavities with the tops, in red wine over them and bake in the with sugar and You may use or marmelád for the 741. FRIED APPLE Jablkové hiedlíhj erveném vin.

cut tart apples dice, enough to a Mix an equal of cracker or

Page 231 See this page in the book

the of two lemons, of sugar and a dash of cinnamon. Finally fold in carefully four whites beaten Form small the of a very dip in bread crumbs and fry in hot fat. Boil one quart of red wine with half a cup of sugar, a bit rind and a of whole cinnamon. Place the fried balls in this for two or three moments, arrange on a and sprinkle with powdered Jednoduché topMy. Use bread two or old, and dry brown in the oven, or on a toaster, on both sides. Butter while hot, or dip in hot buttered water for a moment, and place on each piece a fried or poached o^gg, minced ham, left-over minced or whatever you intend to serve on 743. MILK TOAST No.

Topinky mléce.

Prepare plain toast. Boil a quart of milk, thicken it with a tablespoon of flour mixed smooth with a bit of cold milk, add a dash of salt and a piece of butter and it bubbles, pour over toast arranged in a deep the becomes soggy.

is a breakfast or supper for children.

744. MILK TOAST No.

Topinlcy v mléce na jiný zpsob. of of Dip stale bread, one at the milk and when properly moistened, arrange on a plate, it the melted with poppy seed ground or pounded in a mortar and mixed with

Page 232 See this page in the book

745. MILK TOAST No.

Topinlvjj V mléce ješté na jiný zpsoh. Slice and cut into rolls or buns, place in a crock and moisten with hot milk. A cup of milk will do for a galon crockful. Cover and bake half an hour in a slow oven. a pour melted butter over it and sprinkle with po]3py seed mixed with 746. DIPPED Topinky máené. stale dip lightly in (one and in pan.

Mix sugar with cinnamon or grated orange or lemon sprinkle over the bread and toa"Sl in a slow oven. This is served with or tea.

747. PRESSBURG Sucluiry prešpurské.

Mix smooth a piece of compressed yeast with two of in enough a medium-thick batter and let it If dry is the batter must be prepared the evening When the batter is light, beat in, one at 41ie time, eight yolks, then add ten of the of half a lemon and of nutmeg.

the dough well, but do not add much more flour. Roll, in a baking pan about inches, and when the dough has so it fills the pan full, bake in a moderate oven. When cold, cut in slices an icing made of whites of eggs and sugar, sprinkle with chopped almonds or peanuts mixed with bread crumbs and sugar, arrange in a pan and toast a in a slow will keep a long if put away in a dry

Page 233 See this page in the book

748. FRENCH TOAST WITH Vinné ízky.

Mix together a liandful of blanched and chopped a cuj) of bread, crumbs, or orange rind grated, a dash of cinnamon, two yolks and finally two whites beaten this over fourteen or sixteen slices of bread, on one side. Fry in hot fat, the spread side down, turn and fry the other side a light brown, sprinkle with sugar, moisten with wine and Osmažený cldcl).

For or ten with half a cup of milk and a dash of Melt four of lard and when smoking hot, dip the bread in the eggs and fry a light brown on both sides. Serve with jam, honey or syrup. 750. SANDWICHES. Sandvlce obložený cJileha.

A sandwich consists of*two of a of or various chopped mixtures spread between them. If buttering of is difficult, slicing.

The daintiest and most appetizing sandwiches are containing a moist such as etc, moistened with but it must not be too moist, lest the bread become soggy. Yeast and Bread. Kvasnice a chleba. 751. DRY HOP YEAST No.

8 licit c domácí l-vasnice.

is best when made in warm weather, as it dries quicker.

Pour a quart of water over one fourth of a i)ackage of lio])s and simmer about fifteen minutes, tlien Strain and add to the water enough white a Then add dry yeast dis-

Page 234 See this page in the book

solved in tepid water or home made liquid yeast and If you add has fermented stir a bit and let it in enough cornmeal a and cut and lay on a board sprinkled meal.

Dry outside in the open, turning each day, and taking it in at night. When thoroughly dry, hang in a dry in bags.

This yeast lasts a long time and is very good. 752. DRY HOP YEAST No.

Suché domácí kvasnice na jiný zpsob. Dissolve a piece of yeast in tepid water and mix with flour to make a sponge as for bread. Do in the afternoon. In the morning peeled and in two of ten minutes, then add five cents ' worth of dry hops and a of and strain into cornmeal, add a cup of sugar, and stir into a cot)l, add the batter prepared the day let it rise one enough cormeal to make the dough stiff as for bread. Let this rise again, then roll, cut into squares and dry by the fire or in the sun.

One of this yeast is sufficient for six loaves 753. DRY HOP YEAST No.

Suché domácí kvasnice ješt na jiný zpsob. and in a quart of water with two of hops.

and Sift corn meal, add of sugar and the hop water, making a stiff dough. While the hops are one of yeast in tepid water, beat smooth with enough flour to make a thin batter, let it rise and then add it to the dough. Let this rise, then knead on the board with corn meal, until the dough is very stiff. Roll half an inch thick, cut into

Page 235 See this page in the book

squares and dry in a shady place, turning daily. When thoroughly dry hang in a dry place in clean bags. 754. BUTTERMILK YEAST. Kvasnice z podmásU.

Dissolve three cakes of dry yeast in a cup of tepid two of add enough cornmeal to form a stiff batter and cool and when cold, pour the the and let the rise over In the morning add enough cornmeal the dough very cut squares and dry.

755. HOME MADE Domácí Icvasnice. Add six large peeled and grated potatoes to three of boiling let it boil a moment or two, take away from the add a of sugar and when it has cooled so it is tepid, add a pint of liquid yeast, or two cakes of dry dissolved in Mix After standing all day in a warm kitchen the yeast is ready for use. One cup of this yeast will be enough for one large loaf or STARTER.

liidlic domácí kvasnice.

six peeled in a gallon in the evening. Strain, saving the water, mash the potatoes and press them through a When the potatoes are cool, pour over them the water in which they boiled, add one of dry yeast or one piece in or one cup of liquid yeast, a cup of sugar, half a cup of mix, and let until morning. In the morning off a pint of yeast for future use and use tlie remainder for making bread. This starter is used instead of the regular sponge, is, you may set the

Page 236 See this page in the book

dough with it in the morning when you want to bake. Put a pint of the starter in a Mason jar and keep in a cool place for future use. If will keep two weeks. When to bake bread the next potatoes and proceed as directed, adding the starter instead of yeast. If you do not make enough to use a gallon of water, use less potatoes, etc.

757. WHEAT BREAD No.

Pšeniný For loaves use of or one of dry be soaked half an hour in tepid water). Pour the liquid or a crock, add of tepid water to make a thin as for w^ell and put in a warm place to In the winter the or is made in the afternoon In warm weather set the in the evening and in very hot weather late in the evening. If- the sponge rises too it sours or ferments. occurs, it may be remedied by adding a pinch of baking soda moistened hot In the morning add a quart of tepid water of One will add to the of the medium Beat thoroughly with a wooden paddle, then knead on the board, adding flour, until the dough does not crock and let it rise double its bulk. The time for this varies from one and a to two depending upon the of yeast and the atmosphere. The quicker rises, the lighter the bread will be.

has five minutes and let it rise once more, fifteen or twenty Then form loaves and x>la<:*e them in buttered l^ans, letting them rise double their bulk. indi-

Page 237 See this page in the book

vidiial bread pans are not used, two or tliree loaves may be formed and put in one pan, buttering the sides of each so that they may be easily taken apart after they are done. Rub the top with lard and bake. The oven should not be too hot.

The proper test is when the heat is such that you can keep your hand in while quickly counting twenty. After the bread is the heat should be kept even for fortyfive minutes, then it may be lessened until the bread like cake, is done when it has shrunk from the sides of the pan and is a nice brown color. 758. WHEAT BREAD No.

Fšeninij cliJéb na jiný a sponge a of starter in recipe No. 756 and let is in a warm place. It in an Add to make the dough medium as described in the preceding 759. POTATO SPONGE Chleh s hramhorouým kvósl^eni.

and six mash and pints of and a colander.

Add sifted flour to make a thin batter and then add a cup of this has add sifted flour to make a medium and let it it has risen, add enough flour a' stiff dough and let it it has risen, make loaves and rise once more in the pans, then bake.

760. MILK SPONGE BREAD. Mléný cliléh.

Mix together two cups of boiling water, a teaspoon of sugar, a fourth of a teaspoon of salt and a fourth of a teaspoon to become tepid, then add enough flour a rather batter. Beat two minutes, then set the vessel in another

Page 238 See this page in the book

containing warm water, but not too hot, so the batter not be injured.

Keep at even the batter rises. set in the morning, it should be ready for mixing by eleven oclock.

Use milk instead of water when mixing, and proceed as shown in the preceding recipes, being careful not to let the dough too much.

761. BROWN BREAD. Hndý chleb.

Mix a quart of corn meal, two cups of rye (sifted), a cup of New Orleans molasses, a teaspoon of baking soda in hot water and enough the thicker for add salt, and beat well. Pour into pans and bake four 762. BOSTON BROWN BREAD. Bostonský Jmédý cliléh.

Mix two cups of corn meal, one cup of rye half a cup of syrup, a heaping teaspoon of baking soda dissolved in hot water and added to three cups of sour salt and beat thoroughly. in tin (a lard bucket, coffee can etc.) and steam four hours, then place for twenty minutes. 763. GRAHAM BREAD. GrahamsJcý Graham bread may be made with yeast, the same as white bread. With soda it is made as follows: mix together two cups of sweet milk with nearly two-thirds of a cup of molasses, a pinch of salt and a teaspoon of baking soda dissolved well, add a of Graham and forty-five minutes in a slow 764. RYE BREAD No.

Žitný making rye it is to leave a of dough from one to the next,

Page 239 See this page in the book

two The day two of, tepid on to properly moisten it.

it up in the evening, add enough to make batter as for pancakes, and let over night in a warm place to If you have not a piece of dough to begin with, dissolve a piece of dry or compressed in two cups of tepid water the evening or use of add enough rye flour to make batter somewhat thicker than for pancakes, beat smooth, add a pinch of fennel or caraway or both, and let the batter rise over in a warm place. morning add of tepid water in which you have of a teaspoon arid enough rye a a wooden paddle the dough does not flour, cover with a napkin and let it rise half an hour. Then knead the dough on the board, make a loaf and let it rise in the pan. Bake in a hot oven. One quart of water and four pounds of flour will make one but as flours vary, the cook must use her experience to guide her in this matter. You may use part milk, whey or sour milk, — the will be and' digestible.

765. RYE BREAD No.

Žitný chléb na jiný zpsob. three large peeled of water the evening before nearly a and water has boiled away, add enough cold water to make two quarts, of a cake of in beat and set in a warm place over night. In the morning add of enough rye flour as for pancakes, let it Then pour on a floured board, add

Page 240 See this page in the book

tlie dough does not tlie bowl and let it fifteen minntes. let it a short then form loaves, in pans and when risen once their bnlk, 766. CORN BREAD No.

KuhuHcnii Mix two cups of sour milk, two yolks, a pinch of salt, half a teaspoon of melted lard, two cups of cornmeal, a of in hot thoronghly a wooden paddle.

two whites and fold into the batter. Ponr into a buttered pan and bake a light brown. You may add two of 'cracklings of the 767. CORN BREAD No.

Kukuiný na jiný zpsob. Beat together one egg, two of of tw^o of or three fourths one and three fourths of a cup of corn meal, a liberal cup of sour milk to which you have added a teaspoon of baking soda. Pour into pan and at least half an hour. 768. CORN BREAD No.

Kukuiný cJiléb ješt na Mix together a quart of corn meal, of pints of sweet warm a of of hot water, the and the whites in last.

Bake one hour in a medium oven. 769. CORN BREAD No.

Kukuiný ješt na Mix together one beaten egg, a tablespoon of lard, a cup of corn meal, a pinch of salt, four tablespoons of sugar, beat smooth. Add a cup of sour milk or butteradd a fourth in

Page 241 See this page in the book

has been dissolved into a warm buttered pan and in a quick 770. STEAMED CORN BREAD. KuhuHný chJch v páe pipravený. Pour one cup of boiling water over three cups of corn meal, stir well and when it has add one cup of milk, a cup of molasses, two teaspoons of baking powder and to thoroughly and steam 771. TEA RUSKS. Zemliky.

In the evening before baking warm two of milk, add a tablespoon of sugar, a cake or dry yeast dissolved in tepid water, or half a cup of to a as for pancakes, sprinkle with flour and stand in a warm place over In the morning add of one beaten yolk and two salt and enough a it does not stick, and let it it has roll three fourths of an ýicli thick and cut with a biscuit cutter.

Eub each with one end over, place on a greased pan and rise. When in a hot oven twenty-five You may make rusks with bread dough also, adding to same a i)iece of butter or lard and sugar, 772. BAKING POWDER BisJcetij s prášivém.

Sift one of two of baking powder and a pinch of in a of lard, then add a cup of sweet milk, stir but do not beat, turn on a floured board and roll about an Cut with a biscuit cutter and ])ake in a buttered pan twenty minutes in a hot Handle as lightly as possible.

Page 242 See this page in the book

773. SODA BISCUITS No.

Biskety sodové.

Sift one quart of flour with a pinch of salt. Work in a tablespoon of lard, then add one and a half cups of sour milk or buttermilk, to which you have added a moistened Turn the dough out on a floured board and knead until smooth, but not Cut with a cutter and bake 774. SODA BISCUITS No.

BisJcety sodové na jiný zpsoh. Eub four cups of of solid lard and to Dissolve a teaspoon of baking soda in a tablespoon it into two cups of sour milk and pour this on the flour, If add quite a stiff dough, then cut.

twenty or twenty-five minutes Biskety hynuté.

Warm two of it is add two tablespoons of sugar, one cake and two of pour into a bowl, add salt and three cups or more of flour, enough to make dough as for bread. Beat well, turn on a floured board, knead fifteen minutes, adding flour, until the dough does not Then place.back in the bowl and let it in a spot.

risen double its bulk, knead two or three minutes, cut and in pan.

Rub with butter,- let them rise once more and bake in a hot 776. RAISED POTATO Kynuté hisl'ety hranihorové.and six medium-sized and mash.

two heaping

Page 243 See this page in the book

or of the same of sugar, half a cup of flour, beat and let it add a cup of liquid or one in to make a beat about five minutes until it does not in a warm place and let it rise three hours, then add enough flour to make a soft dough, knead lightly and quickly half an inch thick and cut.

Arrange in a buttered pan, cover and stand in a warm light, bake in a hot. oven. BISCUITS WITH JAM.

Vdolhy, Melt a piece of butter in two cups of tepid milk, or dry yeast in tepid milk and flour to make dough softer than for dumplings. until smooth, let it rise, turn on a floured board, and cut Let bake on both sides, or fry in lard. Spread with prune jam, sprinkle with cottage cheese or grated marzipan, and melted butter or thick sweet cream. _ STICKS.

Chlebové hliky. For these you must have the regular bread-stick form or pan, called "bread-stick pan". When making bread, take a piece of it a spoon of lard (to one pound of dough) and let it Then knead lightly, cut and slender or ''sticks".

in the bread-stick pan, minutes in a warm place, and bake in a very hot oven. The hot is because the bread-stick pan is iron and must heat quickly. Cover the top with paper.

twenty-five and

Page 244 See this page in the book

779. VIENNA ROLLS. Videtíshé rolilihy.

together two of tepid milk, two half a cup of butter, a cake of compressed or dry yeast dissolved in tepid milk, salt and enough flour to make dough as for dumplings. Let it rise, turn on a floured board, knead medium thick, cut into squares, cut off one corner of each and up, the cut-off part Place on a pan, shaping each a crescent, brush with beaten egg, with, poppy or caraway and salt, and bake.

780. BUTTER ROLLS. Máselné rohlidh/.

Dissolve a cake in of milk, add a and let it it is light, add one beaten egg and two yolks.

of butter with two tablespoons of sugar, add it to the batter, mix together with a fork and add a dash of Add enough flour knead and in a warm place to rise, then knead lightly and make the an cut oblongpieces, about four by six inches, roll each up, pinching the ends down well. in a buttered pan, shape in a crescent, brush with melted and let them rise. When light, brush witli beaten egg and bake ZclnU'y.

Pick over and wash a four-pound liead of cabbage, fine, press out the juice, season with stew in the oven, until tender. Blend a piece of butter the size of an egg witli enough flour to thicken it. Add half a cup of hot then the cabbage, a tablespoon of sugar and pepper to taste, and if necessary

Page 245 See this page in the book

Prepare dough as for tarts (see recipe 786). When the dough has roll half an inch thick, cut into squares, place a tablespoon of the cabbage in each and roll up, pressing the edges down all around so the cabbage does not run out.

in a buttered pan and bake about half an hour. ^ TWISTS.

Hously.

the as for divide into three parts. EoU out in long round pieces, and. braid in one Let brush with beaten egg, sprinkle with poppy seed and You may sprinkle with caraway seed and salt instead of the poppy 783. MUFFINS. Boclíánl-y.

Mix a of two yolks, a teaspoon of baking soda dissolved in a of hot water, salt, and enough flour to make a thicker than for pancakes; in the of two eggs beaten Pour the batter into heated buttered muffin rings and bake twenty minutes 784. CREAM MUFFINS. Bochdnl-y smetanové. two of of a of to to a batter somewhat thicker for as above.

785. HOE CAKES. Plachy.

Sift a pound of flour on the board, make a in the middle, pour six of salt, a pinch of mace, enough milk to form a

Page 246 See this page in the book

dough, mix with a knife and then knead smooth. Eoll half an inch thick, cut round or square, make dents in each with the dull edge of a in a pan and bake Raised Tarts and Cakes. Koláky, koláe a buchty. m In order to pastry, especially composed of the cook observe rules.

The be quality, dry and warm, the and be setting the the milk or water must be tepid, never hot. Compressed yeast seems to give more satisfactory results than dry an ounce of is to one of the richer the dough, the more yeast it will require. In order to be sure that the yeast is fresh, mix it with several tablespoons of tepid milk, add a teaspoon of sugar and two or three of flour, beat and set in a warm (not hot) If it begins to bubble and foam within a short time, the yeast is good. You may then mix the ingredients add the glistens and does not set again in a warm The dough must be right, the oven must be right, and the baking must be done Success depends on all things, not on any one of them. If bakes too quickly on the under set the pan on a tin or iron if too quickly on top, a paper.

786. BOHEMIAN TARTS No.

Koláky. of add to six one at the time, one cake of compressed yeast dissolved

Page 247 See this page in the book

RAISED TARTS. in one quart of sweet cream, a handful of sugar, the grated rind of a of one of beat imtil the dough does not stick, then set in a w^arm it has risen to double its bulk, take out by the tablespoonful on a floured board, roll each into a ball, then roll out a cooky, about half an thick, arrange in a pan, brush with melted butter, spread jam, or (see Jams, Fillings, etc.) in the pan and then bake in a hot oven. 787. BOHEMIAN TARTS No.

Koláky na jiný zpsob. one in a cup of tepid milk with of sugar and four of Beat well and place in a warm spot.

of in a crock, add two yolks, one at the time, the grated rind of half a lemon, and a dash of cinnamon. When the sponge has add it to this with a dash of beat, then add two of warm milk, four cups of or more if necessary, beat thorough^, let it it has doubled its bulk, 'flour the board, the dough out by tablespoonful, a ball, then roll out half an inch thick, or press out with the fingers, in the of a cooky, on a tin (not too close brush each with beaten yolk mixed with a bit of milk, spread with jam, poppy seed or cottage rise again and in a hot hot.

788. BOHEMIAN TARTS No.

Koláhy ješt na jiný zpilsoh.

the as shown in the recipe. When it is light, roll out very thin, cut in squares, place in the center of each a tablespoon of the desired

Page 248 See this page in the book

up the two cross-corners and the do the the other two corners, arrange on a bnttered tin, brush or sugar rubbed once more and bake in a hot oven. 789. PUFFDOUGH TARTS. Kolclcl'ij z máselného tsta.

leat of cream, when add one teaspoon of sugar and one and a half cakes of compressed yeast, mix smooth and set in a warm to Mix two and of a cup of a of the of a lemon and in a heaping sjDoon of cold butter, add four yolks and the fermented If add for this dough must be in a rather is, not very to of unsalted If salted, wash thoroughly in cold water, dry and place on ice.

When the dough has let it get cool and it out about half an inch thick. Then roll out the butter, making a smaller so that when you the on the rolled dough, will be an inch-wide edge of dough all around. Then fold over as in the for making (recipe 668). With a rolling pin beat the folded dough lightly, roll again, fold, beat and repeat this once more, is proceed this way three times altogether. Then the dough half an inch cut it into put a or of on to how large you wish to have the pinch the corners together over the center, arrange on tin, brush with beaten yolk, let them rise to double their bulk and bake with powdered sugar while hot.

Page 249 See this page in the book

RAISED TARTS. 790. BUTTER TARTS. Krelil'e holáhy.

Sift a quart of flour on the bread board, it of fresh firm butter, work the butter into the flour, gather into a heap, make a well in the middle, drop it six of a heaping spoon of sugar, a dash of salt, mix with a knife, knead, a napkin flour, wrap the folded in place on ice for half an hour. cut into round or square pieces, spread or fill with jam or other filling make them the corners arrange on a buttered tin and bake rather Or tlie dough out half an inch thick in one piece, enough to a pie quartered stoned plums, strawetc., 791. CARLSBAD KarlovarsJcé l^oláky.

six yolks, then add two cups of flour, four heaping table spoons of powdered sugar, the grated rind of half a lemon, a cup of milk, a cake of yeast dissolved in tepid milk with a teaspoon of sugar, a dash of salt, beat thoroughly and set in a warm place to a pan waxed or paper, dot of the of a walnut, flat with a a layer of whites beaten sprinkle with powdered in the of a candied cherry or other fruit, and bake in a hot oven. Do not any tarts than you can at one If you spread them with the beaten whites and the whites will become watery.

Page 250 See this page in the book

792. YOLK TARTS. Zloutkové 1'oláhj.

two of aud a teaspoon of sugar in eight tablespoons of tepid cream, of a batter and let it Cream together a cup of butter, two of the of a lemon, and a dash Then add four eggs, one time, beating them in thoroughly, then add, in the same manner, Now add the batter and two cups of and let it but not too light, roll and cut thin round cakes, place on a buttered pan, brush with beaten yolk, spread with jam^ rise once more and 795. LARGE FRUIT Ovocné holáe.

Prepare dough as given in the Roll about half an inch thick, line a pie plate or small pan with it, cover with quartered apples, halved peaclies or plums, pitted ciierries, etc., (you may mix with the sugar for apples), let the cake rise once more and 794. GERMAN LARGE NeniecJi'e Icoláe.

Prepare dough as for Bohemian fruit tarts 786), line a pie plate or pan with the dough half an inch thick, being careful to have the edge high, prick a fork, brush the edges with beaten yolks and the of the dough with melted butter, vspread with jam or cottage filling may be ornamented raisins; jam or poppy with blanched and halved almonds. Or you may cover a strip of dough with or otlier fruit, leave a strip bare and cover another strip, or in au}^ way to make a pretty design.

Page 251 See this page in the book

RAISED CAKES.

795. HANOVER LARGE Htmoversl'e koláe.

Cream half a cup three yolks, add sugar, Vanilla a cup of cream or rich milk, a dash of salt and two cups of flour, a cake of compressed yeast dissolved in tepid or dry yeast dissolved in warm water, and beat Butter a baking tin, it the dough, cover this with a layer of filling (jam, poppy seed or cottage cheese), then spread over this the rest of the dough, press the edgeá* together, and let it Tilen brush the top with a beaten yolk and bake. Bii cliiicl'ij nadi vane Sift a deep bowl two of a well in the middle, pour into it a cup of melted cool butter, a cup of sugar, four yolks or two whole a dash of mace, a bit of grated lemon rind, a dash of of compressed yeast in enough tepid cream or milk to make the batter medium Beat well until the dough does not let it in a warm out by the spoonful or cut into small roll each about half an inch thick, spread with cottage cheese, poppy seed or jam filling, or sugar and cinnamon mixed or peach or apple or marmelád, as for Vienna rolls but do not shape into a crescent, pinch the ends together, arrange on a buttered pan, rise once more and then bake. 797. RAISED CAKE No.

Buchta.

Cream four tablespoons of butter, add one at the of the rind of one lemon, a dash of mace and the same of salt, and beat, then add four cups of compressed yeast dissolved in tepid milk, four whites beaten stiff and enough cream to make the batter quite

Page 252 See this page in the book

24G lialf an a with bread crumbs, pour the dough it, brush the top and minutes. Turn out on a plate and sprinkle thickly with 798. RAISED CAKE No.

BucMa na jiný zpsob. of it half an hour, add twelve' eggs and three cups of flour, is, add one egg and one tablespoon of flour at the then add four tablespoons of teaspoon of vanilla extract, a dash of salt, a cake of compressed or dry properly and in pour the dough into a buttered form, so that it is half filled.

in a warm spot to and is nearly full, bake in a slow about forty out on a and thickly with powdered 799. RAISED CAKE No.

Buchta ješt na jiný zpsob.

of add of fine of one and of is one yolk and one tablespoon at the time, beating a while before adding the next, then add a dash of salt and a cake of dissolved compressed the add three whites beaten Butter a cake form, sprinkle witli bread crumbs, pour the dough it, let it double its bulk and about an in a slow oven. When done, turn out on a plate and dust thickly with powdered

Page 253 See this page in the book

RAISED CAKES. 800. RAISED CAKE WITH ALMONDS. Buchta s mandlemi.

Cream eight tablespoons of butter, add eight eggs, one at the time, three tablespoons of sugar, a small cup of mace and then add four cups of sifted flour, one and a half tableof blanched and finely chopped one and a citron, of compressed properly and an hour, then add five whites beaten Butter a form, fill half full with the let it rise once its bulk, then bake in a rather slow oven. Turn out on a plate and dust with powdered sugar. 801. RAISED CAKE WITH Buclita s višnmi.

Cream four tablespoons of butter, add seven yolks, one at the time, two of of mace and salt, two cups of tepid cream, beat thoroughly, add to the Now add of properly dissolved and beat until the dough does not Butter a form, sprinkle with chopped blanched almonds, dust with flour, pour in over half the dough, cover this with a layer of preserved cherries, pour in the rest of the dough, and let it rise in a warm place, then When done, turn out and dust thickly with powdered, Buchta lve káv.

of sugar, four yolks, a bit of mace and of two of then add a cake of compressed yeast dissolved in milk, and The be medium stiff. Beat half an hour and let it a pan, with bread the

Page 254 See this page in the book

BOHEMIAN-AMEKICAN COOK BOOK. doiigli iu it, rolled about half au inch thick, brush the surface with melted let it rise and then bake and 803. CROWN Báhovl-a.

The evening before baking prepare the batter by dissolving in adding a teaspoon of sugar and two or of In the morning cream a pound of butter, half a pound of lard, half a pound of sugar, then add six yolks, one at the time and two whole eggs, a dash of tw^o cups of milk, the yeast add to make a thick batter. Finally add a fourth of a pound of cleaned and seeded and let the cake Butter a form, sprinkle with bread crumbs, pour in the dough, let it rise again and bake in a rather slow oven. 804. CROWN CAKE WITH POPPY Bucliia maková.

Cream a cup of butter with eight two of compressed yeast of milk and eight tablespoons of cream, add to the butter and yolks, half a cup of blanched and chopped of one lemon, and Then add four whites beaten stiff, three cups of add two of poppy seed ground to a paste, half a cup of sugar and of a buttered form which you have sprinkled with halved blanched almonds and bread Let rise in this, then bake. 805. CHRISTMAS TWIST.

Yánoka.

Sift eight cups of flour into a crock or deep bowl, the flour half a pound of

Page 255 See this page in the book

DOUGHNUTS.

whole eggs or four yolks, of sugar dissolved in a bit salt, mace (or i)o\vdered anise seed), a cake of compressed yeast dissolved in cream or milk, and The should be rather the dough does not cover with a warm cloth and in a warm spot to rise. When it has risen, stir in a cup of raisins and a cup of chopped almonds, knead the dough on the board a while, then divide into four large portions and five smaller ones.

Eoll each into a long roll and let each piece rise, then braid the four large pieces together, forming a loaf. Place this on a pan lined with buttered paper, braid the three smaller pieces and place them on top loaf, and then the remaining two, putting them on top, shaping all nicely. Let it rise once more, then brush with beaten yolks and bake in a slow^ oven. If this cake rises very much, it must have a hotter fire. By using whole eggs, the cake will be more moist, but by using yolks it will be richer.

806. HOT CROSS BREAD. Velikononí hocltánelc.

Prei)are as in the recipe, make two or three loaves of it, rub each with egg, cut a cross on the top of let rise and in a slow" oven.

Doughnuts and Other Fried Cakes. Koblihy a jiné smaženice. 807. PLAIN DOUGHNUTS. Jednoduché koblihy.

Cream a cup of sugar, a tablespoon of butter and two eggs. Add a cup of sour milk to which you have added half a teaspoon of baking soda dissolved in hot water, or a cup of sweet milk, in which case you must use a teaspoon of baking powder instead of soda. Then

Page 256 See this page in the book

BOlEMIAN-AMERICAN COOK BOOK. add flour enough to make dough as for Koll half an inch thick, cut with a doughnut cutter and fry in hot fat.

808. FILLED DOUGHNUTS. hoh liJiy.

of two eggs well beaten, half an ounce of yeast dissolved in a bit of tepid milk, three tablespoons of sugar, a bit of grated of a of flour, a tablespoon of rum or wine (this is used so that the doughnuts will not absorb too much fat), a cup of or cream. Beat in one direction, then sprinkle with flour and place in a warm spot to rise. Turn the dough out on a floured board, roll about half an inch thick, cut like cookies, that is plain round a piece with apricot, or stiff jam or preserves, place over it another piece, cut a trifle smaller cutter, both pieces together tightly, so the jam inside will not run.

Let the once more, then fry them in deep fat, not crowding them too much.

and when fried on one side, turn over (do not prick) and finish frying.

Do not turning.

Drain in a strainer or on a blotter and sprinkle generously with powdered Do not pile them each other while hot.

809. FRIED CAKES. Šišky.

Cream together half a cup of butter, four yolks, a dash of salt, a dash of grated lemon rind, a dash of mace, add a quart of warm flour, then a cake of compressed yeast dissolved in tepid cream enough to make a thick the does not of let it it has

Page 257 See this page in the book

FRIED CAKES. risen, turn it out on a floured bread board, cut a small again, then fry in deep hot fat.

When done on both sides drain and dust with powdered 810. CELESTIAL CRUSTS No.

J^oží milosii i hrehotinky. of sugar, a tablespoon of butter and a fourth of a cup of sweet milk, add a of and to make a stiff dough, not as as for noodles. roll very cut prick each several times with a fork, then fry in deep fat.

811. CELESTIAL CRUSTS No.

Khliotinl'ii na jiný Sift on the bread board a cup of flour, pour into it of sweet cream, two beaten yolks, one whole egg, a dash of of smooth and as for noodles. cut squares, prick eacli with a fork and fry in hot lard. 812. WONDERS. Zloutl'Ove I'rehotinJi.y. Cream four yolks with a tablespoon of sugar, add a tablespoon of white sweet wine, three tablespoons of a few drops of and to a on a floured board, beat with the rolling pin.

as for cut or pieces, cut two slits in each and fry in hot lard. and dust with powdered 813. FRIED ROSETTES No.

Ežice.

Prepare dough as for celestial crusts, cut with any fancy-shaped cutter, brush each with the white of an egg, put three together, one on top of the in the middle with your finger, and

Page 258 See this page in the book

BOHEMIAN-AMEBICAN COOK BOOK. fry in deep hot lard. When done drain, phice a 1)it of preserves or jam in the center and sprinkle with ])owdered sngar.

814. FRIED ROSETTES No.

Ržice na jiný zpsoh. To fonr whole eggs (take ont one white for fnture nse) add eight tablespoons of sngar, six tablespoons of sweet cream and a dash of If yon wish, yon may add fonr tablespoons of sweet wine, it adds flavor. Stir then add enongh flonr the dongh not qnite as as for as as for noodles and cnt with different sized cntters, one a smaller than the the rub the of the largest the next on it, rub in the the and so continue until you have all five. In doing this, care must be taken not to rub more the the as the Merely rub the your finger dipped in the.wliite, making a dent to press the pieces together. When you have all done this w^ay, fry carefully in hot deep fat. When done, place a bit of jam or jelly in the center of each or a bit of beaten white sprinkled with red sugar. If these are made right, they are very pretty, as the edges rise up in frying, so that each rosette looks a real rose.

CRUSTS.

Kraple.

Weigh of a of firm Divide the in halves, to one add the butter, working it in thoroughly and to the other four and one egg, having a and a cup of so the is not too Add to out, on it the and worked together and the yellow

Page 259 See this page in the book

a Spread on the a tablecloth well floured, and roll the dough on it as thin as possible. is as you would a handkerchief and put it on a Let it stand over night. In the morning as as for cut wide, across, to form Fold each the corners in the center, bake on a tin and when done spread with jam and sprinkle with powdered • Dorty.

Layer Cakes. Skládané Dorty. In order to make good all the ingredients be and of quality, properly put together, and the oven must be heated so that no fuel need be added during the baking. If the oven is too hot for baking the crack on the surface; if not hot the shrinks and does not rise properly. When baking a laj^er cake, do not open the during the ten Measure the sifting, it may be sifted four or five To each cup add of baking powder. Use finely granulated sugar. The as stiffer way.

of to the helps to make them stiffer. the in a crock, using a wooden spoon or paddle. Grease the pans with cold or lard and dust evenly Let the applying or putting the ingredients do it the gradually, the two the and add the and alternately, a at the in carefully the whites beaten The cups used as measure in the are ordinary

Page 260 See this page in the book

^ cups, containing- one half pint each. Layer cakes require a hotter oven than loaf cakes. When the cake shrinks from the sides of the pan, it test is inserting a tooth-pick and if nothing adheres to it, the is baked.

816. CHOCOLATE LAYER CAKE No.

Sliádaný oholádový Cream together half a cup of butter with one and a half cups of add two thirds of a cup of water, three cups of flour with two of Ijaking powder, and the whites and tins and bake. half a cup of sugar, half a cup of syrup, or cream, a teaspoon of add of grated chocolate. thick, then add a few drops of and between the 817. CHOCOLATE LAYER CAKE No.

Sl-ládanij oholádový na jiný zpsob.

Cream a fourth of butter with a cup of sugar, add two beaten yolks, of milk and three tablespoons well, then add one and a half cups to which you added a teaspoon of cream of tartar, and after stirring well, add half a teaspoon of baking soda in hot water and of baking powder may be used instead of the cream of tartar and soda.

in layer cake the desired quantity of chocolate, add it to beaten whites, then add sugar until it thickens. 818. CHOCOLATE LAYER CAKE No.

Skládaný okoládový do7't ješt na jiný zpásoh.

Boil together half a cup of sweet milk, one beaten yolk and half a cup of grated chocolate, stirring constantly it Now add

Page 261 See this page in the book

of sugar, one heaping tablespoon of butter, half a cup of milk and two two teaspoons of baking powder, a teaspoon of vanilla flavoring, beat smooth and bake in four spread with the of fine sugar with two it spins a thread, pour it into a beaten 819. COCOANUT LAYER Skládanij kohosový of add three beaten yolks, a cup of sweet milk, two teapowder and enough the thicker than for pancakes. in the stiff, add and a few drops of spreading the sprinkle with cocoanut. 820. JELLY LAYER CAKE. Skládaný s ovocnými rosoly.

of butter with a cup of add three beaten yolks. Sift two cups of flour with two of baking powder. Add first named, then half of the flour, then add the other half cup of milk and the flour, beat smooth, add a of flavoring and in the three whites beaten in layer cake currant, or other jelly except the top layer. Sprinkle that with 821. LEMON LAYER CAKE No.

Skládaný a cup of two of sugar, add of and a teain

Page 262 See this page in the book

a of sugar, two beaten eggs, the grated rind of one lemon, the juice of two lemons, a teaspoon of butter and two of in a double boiler cool, spread between the layers, but not on top, thickly with powdered You may use orange juice and if you 822. LEMON LAYER CAKE No.

SJdádaíiý dort na six in carefully two sifted with two teasj^oons of baking powder. the with two of mix the yolks and whites together carefully, bake in six layer cake tins and when cool spread with any kind of jelly. is very good when. made three eggs with one cup of of the juice and rind of three lemons, and boil until thick. 823. SILVER LAYER CAKE. Skládaný stíbrný Cream a scant cup of butter with two and a half cups of sugar, add a teaspoon of vanilla extract, a cup of of teaof baking powder, then fold in carefully eight in four spread with ordinary frosting or 824. GOLD LAYER Skládaný zlatý Cream a cup of butter with two and a half cups of add a teaspoon extract, of one egg, seven beaten yolks and of sifted with powder. Spread with yellow frosting, as described under ''Frostings''.

Page 263 See this page in the book

825. RIBBON LAYER CAKE. SJvládaný pentlový to No.

(Silver Layer Cake) omittingthe the gold colored dough of butter with a cup of sugar, add a teaspoon of cinnamon extract, seven yolks and one whole Qgg, of milk, a cup and a half of flour sifted with a teaspoon and a of baking powder. Beat smooth, pour the usual choped or sliced figs, dust with a bit of flour, add the rest of the batter and bake. This will make two layers, and you will thus have four white layers and two gold colored.

two putting one gold colored layer between two white. Spread with cinnamon frosting.

You may use preserved raspberries or pineapple figs.

826. BLACK LAYER CAKE. Sl'ladanf) eniij Cream one and a half cups of butter with one and a half cups of sugar, add five beaten of black to make the batter thicker than for pancakes. Now add half a teaspoon of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice and two teaspoons of baking Beat smooth, fold in five whites beaten in a medium in dpne and cool spread with the following: boil a fourth of water with one and a half cups to a In the two whites the spins a it the beaten whites, Add a few drops of vanilla and beat

Page 264 See this page in the book

Loaf Cakes. Dorty v celku. 827. WEDDING CAKE. Svatehní Cream one two pounds of add a cup of two of flour previously sifted several a teasmootli. twentyfour whites fold them in a deep form with buttered paper, fill three and bake about an hour in a slow spread with frosting or icing and garnish with candied flowers, ornaments, etc.

828. COCOANUT LOAF CAKE No.

Kokosový Beat two eggs (except one^ of the reserve for future use), add a cup of sugar, a fourth of of all Add of two of two teabeat smooth. Now add a cup of shredded cocoanut and the add powdered sugar, spread over the cake and sprinkle 829. COCOANUT LOAF CAKE No.

Kokosový dort na jiný zpsob. the as in the of same in a bowl and add enough red to it it a pretty red color, then add a fourth of cocoanut. the white form, then add the red placing a tablespoonful an apart. When baked, the red batter falls to the bottom, forming red stripes in frosting and

Page 265 See this page in the book

830. CROWN CAKE. Óeshý of gradually Beat five yolks and separately, and carefully mix the two Add to the butter and sugar, the grated rind of half a lemon and two cups of flour, to which you have added a heaping poAvder.

add a cup of cut strips, a few drops of vanilla and a tablespoon of rum or sweet wine. Pour the dough into a buttered form, and bake about an hour 831. SNOW CAKE. ^nliový Creaní one cup of sugar with half a cup add half a cup of milk and a cup and a half sifted with one teaspoon of baking powder, and finally in four whites beaten in a form.

832. MARBLE CAKE No.

Mramorový Cream one cup of butter with two cups add of of sifted with two teaspoons of baking powder, one teaof vanilla flavoring and six whites beaten.Divide into two parts.

To one add two of Put the in the alternating one tablespoon of dark with one of white and bake about an hour 833. MARBLE CAKE No.

Mrámorou f/ dort na jinfi zpsob. of sugar, add three beaten of molasses, of sour milk to which you have added half a teaspoon of soda dissolved two of flour and one teaspoon of Now the batter by creaming of

Page 266 See this page in the book

butter with of sugar, add three beaten flavoring and two cups of flour sifted with a heaping teaspoon of baking alternate of and dark in a it bake slowly one hour. 834. PLAIN CAKE. Laciný a heaping of one cup of sugar, add two eggs and cream again, then add of milk, two and a half cups of flour mixed with two teaspoons of baking powder, vanilla or lemon flavoring, and bake either in layers or 835. MAY CAKE. Májový Beat two whites and one whole Q^g with a cup of sugar ten minutes, then add four tablespoons of melted butter and half a cup of flour to which you have added a of a tin 'and bake rather slowly or twenty on a cut squares, cover each with icing or frosting and place a halved English walnut or candied cherry in the of 836. ANGEL FOOD Andelsl'y Place an of tartar in a cup of flour and then sift same Sift of finely granulated eleven but not too It is to use a wire beater for not the revolving kind.

the the after which add the flour in the same manner, adding at last vanilla to into an ungreased and in a minutes. Do not open the oven during the first fifteen

Page 267 See this page in the book

2(Jl or tlie cake might For reason do not walk heavily on the floor etc.

on a plate, but do not take the form off until the cake is otherwise it might shrink or icing made by creaming as much powdered sugar with a or milk as the latter absorb, and a few drops of vanilla. 837. POUND CAKE. Liberhový add a pound (8 or 9) of of almond flavoring, two tablespoons of rum or cognac, beat half then add a pound of Butter a the slowly and then done spread with Ovocný Cream a cup with a cup of sugar, add seven beaten of molasses to which you have added of soda in add seven of and dry a of currants, a pound of raisins (seeded), slice fine half a pound of citron, mix all together and dust with a fourth of (The not sink to the bottom if covered with flour.) Add to the batter, also a pound of blanched almonds cut into fine a teaspoon of nutmeg, a teaspoon of cinnamon, half a of and a of a paper, pour the in three fourths full and bake in a slow two hours. If the oven is too hot, cover the cake with paper.

839. ALMOND CAKE. Blanch three fourths of a pound of sweet almonds and one ounce of bitter in a mortar

Page 268 See this page in the book

to a paste with three yolks. Now put them in a bowl, add three fourths ten yolks and a dash of mace, and beat one hour. add two slices of toast pounded to a powder in a mortar, and finally fold in ten whites beaten stiff. Butter a form and sprinkle it with bread crumbs. Pour the batter in one hour.

Try the by placing a of paper in it.

If it browns, is When done, cover with 840. HAZEL NUT CAKE. Oíškový Blanch and a of a of hazel nuts, add of eight beaten yolks and cream at least it thickens, then add carefully four whites beaten stiff and two of a sprinkle with bread crumbs, pour the batter in done, turn out and icing and embellish with nuts or candied You may use English walnuts of hazel nuts, choose.

841. SPONGE CAKE. Piškotový of sugar half an hour, then add eight whites beaten and cream half an hour longer, then add two cups of and a a sprinkle with bread crumbs, pour in the batter so that the form is not quite full and bake slowly. 842. MILFOIL CAKE. Lístkový as in Roll very thin, cut out five or six cakes; that is, with the aid of plates graduated as to size cut first one large round piece, then another smaller one, etc. Place each on waxed or buttered paper, brush with beaten egg and

Page 269 See this page in the book

bake. When done and cool, spread preserves or jam over eack, place one on top other, according to size, except the last one, which is spread and sprinkled with chopped blanched 843. FRENCH CAKE. Francouzský Sift one pound of flonr on the bread board, work it half a pound of fresh butter, add a fourth of a pound of sifted sugar, one egg, a dash of salt and half a cup of cold water. Knead thoroughly, then place on ice between two for at least one roll very a and Then spread with preserves and fill nearly or batter and bake slowly one hour. 844. CREAM CAKE. Dort se smetanovou pnou. as shown in the recipe, roll very thin, lay it on a piece of waxed paper, cut a round pie«e with the aid of a brush the edges with beaten egg. Roll a strip about an inch or wider of the remaining it the edges of the to make a rim, prick the round piece with a fork or sharp knife, so that it does not puff up in baking, lay it with the i^aper on a tin and whipped sweetened and flavored, and garnish with 845. JELLY ROLL. Piškotový závin.

Cream three eggs with a cup of sugar, add a cup and a half of to you two of baking powder, a dash of salt and then add of hot Pour into a square tin and bake. It must not be too not more an inch when wise it break.

TIjís a tin

Page 270 See this page in the book

dip a in and wring it, spread it on the table, turn the cake on it, spread Avitli jelly, and it np with the aid of the Let it stand covered ten unwrap and liberally with powdered 846. BOHEMIAN MOLASSES Cesl'y perník.

of of of molasses, of black two and a Then add two cups of flour, a teaspoon of of and of if desired.

Bake rather and as follows:

the two whites, pour them, beating by a cup of with a fourth of a cup of water. 847. STRAWBERRY SHORTCAKE. Jahodovfj Mix of two of baking powder, a dash of salt, then add half a cup of firm butter cut into small pieces. Work this into the flour, as for biscuits. Add as much milk as for biscuits, turn the dough out on a floured bread board, roll out an inch thick (or less, as desired) line a pie plate with half the dough, rub with butter, cover with the other half and bake in a hot oven about half an hour. When done, separate the halves and let the cake cover one half with a thick layer of mashed or chopped sweetened strawberries, place on it the other half and put a layer of berries on that, sprinkle Vith powdered Or you may cover the top with whipped dotted thickly straw-

Page 271 See this page in the book

COOKIES.

Bramborový Cream four tablespoons of butter, add eight yolks, th3 grated rind of one lemon, a dash of salt, a cup of three medium-sized potatoes boiled and grated, and a form and bake about one hour in a sIoav oven.

849. BOHEMIAN SPONGE Ceskfj jškotovfj Cream together a cup of sugar, the grated rind of a lemon or orange, six eggs and six two cups of flour, beat quite a while and pour a buttered form, which you have sprinkled with Cookies, Small Cakes, Confectionery, Etc. Kukesy, dortíky, cukrovinky, atd. GINGERSNAPS.

Zázvorky.

Heat a cup of butter, add a cup of molasses, a cup of of sour milk or buttermilk, a of ginger, of cinnamon and two to a teathin and bake in a medium 851. MOLASSES COOKIES.

Perníkové iacícky.

one cup of of sugar, one cup of molasses, one cup of sour cream, two one teaspoon fennel one teaspoon of ginger, half a teaspoon of caraway seed, half a teaspoon of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice, half a teaspoon of salt and one nutmeg Mix all together, add a of

Page 272 See this page in the book

26G baking' soda dissolved in hot water, mix well, then add enongli flour to roll. Bake in a medium oven. 852. SUGAR COOKIES. Cukrové Tcukesy.

Cream one cnp of butter with two cups add one cup of sweet milk or cream, three eggs, vanilla and two of in to 853. YOLK COOKIES. Žloutkové Iviihesy.

six eggs twenty minutes and then put them in By rapid cooling the retain a nice yellow While the eggs are cooling, cream one cup of butter with a cup of sugar, three yolks and one whole egg, adding a pinch of mace and grated lemon Now take out the hard-boiled yolks (the yolks only) mash them to a paste and stir into the rest, add to Cut, brush with beaten blanched almonds and bake rather slowly. 854. PEANUT COOKIES No.

Halušhové Imhesy.

Cream one cup of butter with one cup of add a cup of chopped or rolled peanuts, half a cup of milk, two eggs and enough flour of baking powder) to 855. PEANUT COOKIES No.

Halušhové Jciihesy na jiný one cup of one cup of sugar, add one half cup one egg and white beaten one of with two and a heaping cup of chopped peanuts, o other nuts. Add the flour in two or three parts, not too much at the time. Handle very lightly and do not roll too

Page 273 See this page in the book

SMALL CAKES.

PUFFS.

Smetanové mechuinJvy.

Boil together two cups of hot water and one cup it begins to stir in two cups of cold, add six eggs (not beaten) one at the time and beat five minutes, then take out by tablespoonful and place on a greased tin, being careful that they do not touch each other. Bake in a hot oven and do not open any The filling is made thus: mix smooth three of flour with a bit of cold milk, add one cup of milk, one beaten egg, a cup of sugar and a teaspoon of vanilla. Boil until thick, then cool. Slit each puff in one side with a sharp knife, and put the filling in with a teaspoon. FANCY ALMOND CAKES. Mandlové vnehj. Blanch and cut a cup of add a of and to cut.

Use the rest of a cup of sugar (after taking out the spoonful) and mix it with the almonds. Mix this with the beaten whites, add a bit of vanilla and carefully.

Rub a tin beeswax, dot it spoonsful of the mixture, spread each flat with a knife and bake very 858. NOUGATS. Stoleté l-oláctiij.

Cream one pound of butter, then add one of the grated rind yolks, one at the time, a fourth of a pound of blanched and and salt, mix one pound of fine dry Line a pan with waxed or greased paper, dot with tablespoonsful of the dough, rather far apart, in a candied brush

Page 274 See this page in the book

si^rinkle and powdered sugar and bake in a slow oven. KISSES.

Snhové hopechy.

Beat four whites, add two dups of powdered sugar and vanilla or lemon flavoring, then beat or twenty minutes, until very Butter thick white pajDer, line with it a tin or a hardwood plank is dot tablespoonsful an apart, and bake or rather dry in an open They must not brown. If you wish, you may press two kisses together, when by pasting the bottoms together with icing. Do not take off the tin until KISSES.

Kol-osové kopeky. Mix together one pound of shredded a three unbeaten ten tablespoons of water, and boil fifteen minutes, Butter a tin and dust one white stiff and stir it into the mixture. Form kisses the aid of two teaspoons, using one to slide off on the pan the mixture in the other, and dry in an open Do not take tin SPANISH KISSES.

Španlský sníh.

add one of powdered sugar and Drop on a buttered pan by teaspoonsful and bake very slowly, or rather dry in a slow oven. 862. LADY FINGERS. Fiskoly.

Cream eight yolks with half a pound of granulated sugar, then add eight whites beaten stiff and two cups of Add the flour a at the

Page 275 See this page in the book

SMALL CAKES.

into greased lady-finger pans dusted with in a slow 863. ALMOND LADY FINGERS.

piškoty.

Blanch and pound to a paste a fourth of a pound of almonds with two whites. Put in a bowl, add ten tablespoons of fine sugar, stir thoroughly, add fourteen yolks, and cream half an hour. Beat seven whites fold them in carefully with two Butter and dust lady-finger pans with pour the batter in not quite full and bake slowly. 864. CHOCOLATE ALMOND LADY FINGERS. Mandlové piškoty s okoládou.

Prepare as directed in the preceding recipe, adding two ounces of grated chocolate, and proceed as -directed. 865. VIENNA LADY FINGERS. Tvrdé piškoty vídeské.

five yolks with of slowly one unbeaten white. the four, add them and then add a tablespoon of cold syrup and sugar and two of in buttered lady-finger pans.

866. IMPERIAL LADY FINGERS. Císaské piškoty.

Beat four whites stiff, add carefully two cups of the beaten yolks and two of You may use extract of Pour the batter into greased lady-finger pans, sprinkle sugar, and bake 867. RAISED LADY FINGERS. Kynuté piškoty.

Cream four tablespoons of butter with four yolks, add two of four cups of a cup of a of

Page 276 See this page in the book

in and tlioronglily, finally add two whites beaten let the dough rise. When turn out on a floured bread board, roll and cut with a lady-finger cutter.

Put them on a buttered pan, rise once more, rub with beaten egg, sprinkle with fine sugar and bake. 868. CINNAMON STARS. Skoicové hvézdihj.

Pound to a paste half a pound of blanched almonds with the wliite of an egg, then cream with one pouud of powdered sugar and half an ounce of powdered cinnamon.

cut out in the of stars, arrange on a pan lined with greased paper slowly. When you take them out oven, spread with icing to which you have added a bit of cinnamon. Do not take off the paper until 869. VANILLA STARS. Vanilkové hvzdiky. Prepare as directed in the preceding recipe, using vanilla flavoring instead of cinnamon.

870. BAVARIAN Bavorské linlky.

Mix together three cups of flour, two and a teaspoons of baking powder^ one and a half teaspoons of cinnamon, one and a half teaspoons of one and a half teaspoons of one cup of Avliite sugar, one cup of brown (or two cups of white). Then add two, of two of brandy, three ounces of chocolate, four eggs, and mix Sift two cups of flour on the bread board, turn the dough out on it and knead thoroughly. Bake a little piece first, to try it.

If it rises quickly it will be good, but if it runs, more flour must be added. Now knead in a fourth of a pound of unblanched almonds, then form long strijis, the length of the pan, about two inches

Page 277 See this page in the book

SMALL CAKES. wide and two inches Arrange them half an incli apart, brush with tlie white of an egg in a Bake about half an hour and try a piece by cutting it.

If too heavy, they are not done. They should be of the consistency of rye bread when turn out and cool a few moments, then separate and cut each strip about an inch wide. last a long time in a dry place and are good in an emergency, in case of unexpected company, etc.

871. SUGAR ROLLS. Cukrové rolilíchy.

or grate in a hot saucepan in which you have melted of lard, add sugar to taste and simmer ocassionally, a bit citron minced a tiny dash of pepper and finely chopped blanched almonds the mixture quite Let it cool a bit, then turn out on a board thickly dusted with sugar, form in small and bake rather slowly. 872. ANISE PRETZELS. CuJcrové jaterníky. Rub two two of flour, add two eggs, half a cup of powdered sugar and two of anise mix a pretzels by rolling rolls, and then forming these pretzels, place on a tin rubbed with beeswax, brush with a beaten egg and a 873. CREAM ROLLS. Trubiky se smetanou.

Prei)are puff paste as directed in recipe very thin, cut into long strips, roll around tin rolls for purpose, arrange on a tin, brush with a beaten

Page 278 See this page in the book

egg and bake in a quick oven. or whipped cream to which you have added 874. CORNUCOPIAS. Kornoutktj.

Beat together until it bubbles two eggs, two tablespoons of sugar, two heaping tablespoons of flour and Butter a tin, heat it, teaspoonsful of the mixture, far apart so not run into a cornucopia while hot.

whites, add thick, and the cornucopias with DARIOLES.

taštiki/.

Prepare puff paste of (See 668).

Eoll very thin and cut together four the grated rind of one lemon, three ounces of blanched and almonds, and in Place a teaspoon of this mixture on each square, brush the rest of the surface with beaten egg, the corners together over the center, arrange on a tin and sugar while hot.

CARDS.

Karty.

of one whole egg, two yolks, two ounces teaspoon of vanilla extract, two ounces of flour, a dash of cinnamon, cloves, mace and grated lemon rind, mix' together and knead smooth on the board.

thin, cut into squares, brush with the white of an egg, halved fine sugar and bake You may

Page 279 See this page in the book

SMALL ("AKES. putting aiiytliiiig on tlieni, with icing and co\'er with bhmehed abnonds. 877. IMPERIAL BREAD. C isa rs hi'i clilcbicek. Cream ten \olks with half a cup of sugar forty-five minutes, then add a cup of flour, half a cup of seedless raisins, a fourth of blanched almonds cut a of of and of chopped citron.

Mix smooth, in ten whites stiff, pour a slowly and cut in BISHOP'S BREAD. BislupsJi'!/ cli Jehícl'. With a wire beater beat three eggs with a cup of sugar half an hour, until it thickens. Then add a cup of flour to which you have added a teaspoon of baking of whole unblanched and a cup of dusted Mix and pour into a buttered form dusted with flour. Bake slowly about cut in 879. MARCHPANE (MARZIPAN). Marcipcui. Boil a cup of sugar w^ith two tablespoons of water until thick, then add half a pound of blanched almonds pounded to a paste, mix and boil a while longer. Add the juice of one lemon, and wdien it has cooled a about two thick, brush with the white of an egg, cover with halved and in a on a tin.

with white or red 880. SUGAR CRESCENTS. Cukrové rolilicky. Beat two whites, add carefully six ounces of sugar pounded with a bit of bean and of

Page 280 See this page in the book

mix unblanched almonds, form crescents and arrange on a tin rubbed beeswax.

Take them off the tin while hot.881. ALMOND CRESCENTS. oblouky.

of butter with two of flour, add half a cup of of half a lemon, Do this on the bread board.

Now a well in the center, pour in four yolks and a wineglass of rum and If too stiff, add an egg.

fold as you would puff paste, roll again and fold once the third cut strips about one by six brush the sprinkle with finely chopped blanched almonds mixed with powdered sugar, a fourth of a pound of each, and arrange on a crescent tin.

is a tin made for the purpose.

Any tinsmith will make it acording to directions.

It is long enough to fit the oven, about six inches in diameter, and looks, as to shape, like a halved stove pipe.

The crescents are laid over the rounded tin, and when baked and retain shape.

in a rather quick oven. You may use milk instead of rum.

882. CINNAMON LOZENGES. Skoicové poh'outky.

of one whole egg and one yolk, half an hour, then add a teaspoon of cinnamon, the grated rind of half a lemon, a fourth of a pound of flour and mix Rub a tin with beeswax, dot teaspoonsful of the mixture, sprinkle chopped blanched almonds and sugar, and bake slowly.

Page 281 See this page in the book

CONFECTIONERY. 883. LEMON LOZENGES. jmh'outhij.

two add a of a pound of powdered sugar, the juice of one lemon and cream half an hour, then add the grated rind of a lemon and two tablespoons of chopped blanched almonds. Eub a tin with beeswax, dot with teaspoonsful of the mixture, If the is thin, add sugar and cream a You may use cocoanut and of almonds and lemon 884. SUGARED ALMONDS. Cukrované mandle.

Boil a cup of sugar with a cup of water until it spins a In the soak a pound of almonds in hot water, so that they become crisp. When the syrup is done, add the almonds to stir until.all are coated with it.

Mix together powdered sugar land cinnamon and a bit of stir the in this until they remain separated, then dry thoroughly on a covered 885. CHOCOLATE FUDGE. Col'oladove špalíky.

Boil together two cups of of cream or milk, a tablespoon of butter, and two ounces of chocolate, about ten minutes over a quick fire. add a teaspoon of vanilla flavoring, chopped nuts, peanuts or cocoanut, it is quite thick, pour on a buttered let it get then cut in 886. CHOCOLATE CANDY. okoládové culcrovinky Boil together a cup of brown sugar, a cup of syrup, of one and a half cups of butter, one and a half cups of water and half a cup of sweet cream.

Boil over a quick it spins a

Page 282 See this page in the book

27G BOHEMIAN-AMERICAN COOK ROOK. on a ])latter, mark in sijnares and 887. COCOANUT CANDY. Kokosové cukrovinky. ijjjl of sngar Avitli' half a cup cream and of or shredded cocoanut and a of pour on plate and when cold, cut in squares. 888. CHOCOLATE CARAMELS. okoládové karamelky a a of a of bitter of a pound of brown sugar, lialf a cup of syrup, half a cup of cream and a teasi)oon of vanilla it forms a ball in on a buttered platter and when cool, cut in squares. 889. MACAROONS. Makaronky. Dry in of almonds, then pound in a mortar with four wliites.

Place the paste in a bowl, add two cups of fine of one lemon, one and l)eat it smooth. Line a tin with buttered paper, dot with teaspoonsful of the mixture, nuiking very small cakes about the size of a fifty-cent piece, and bake in a slow The macaroons and crack top, be white inside and on the under use hazel nuts of almonds. 890. CHpCOLATE MACAROONS. okoládo vé makarón ky. as in the and add Or you may use i\\\ ounce of finely powdered cinnamon of

Page 283 See this page in the book

SWEET SAUCES. the chocolate. You may use instead of the lemon rind a bit of vanilla bean pounded fine with sugar. Sweet Sauces and Custards. Sladké omáky a krémy. 891. CUSTARD SAUCE. Krémová omáJca.

Put two cups to In the -meantime cream four yolks with half a cup it to the boiling milk and beat until it thickens. Add a few drops of vanilla and do not let it boil any longer, or it might curdle.

892. MOLASSES Syrohová omacl'a.

twenty a cup of of one of a of an of mixed smooth with a bit of water, a dash of lemon juice or vinegar to 893. BRANDY SAUCE. Omácl-a s rumem.

Cream a tablespoon of flour with a tablespoon of butter and two Add hot to it rather thick and let it a moment, add three tablespoons of rum or brandy and a bit of grated nutmeg. 894. HARD SAUCE No.

Tuhá omál-a. three fourths of powdered sugar with a cup of butter, then add a few drops of vahilla or lemon flavoring, and kee]) it cold served.

Page 284 See this page in the book

895. HARD SAUCE No.

Tuhá oniáhi na jiní/ zpsoh. Cream lialf a eiip of butter witli a ciip of sugar, add two whites, cream a bit longer and finally add a bit of nutmeg. 896. CREAM CHOCOLATE Smetanová onuika s oli-oládou. of in of hot milk, stir smooth, add two of cornstarch dissolved in cold milk, four of sugar, place on the stove, add slowly a cup and a half of hot cream, stirring constantly. Boil a few moments, pour through a sieve, and let the dish in warm 897. WINE SAUCE No.

Omáclia z erveného vina.

Boil about fifteen minutes a cup of red wine, half a handful of seeded a of whole a rind and sugar to Blend together of butter and the the and let it simmer about again and 898. WINE SAUCE No.

Omáka vinná na jiný zpsoh. Mix smooth of with white wine, then add four beaten a of whole cinnamon, the grated of a two cups of white wine, and let it it comes to a the and im7uediately.

Page 285 See this page in the book

SWEET SAUCES. 899. ORANGE OR LEMON Omáka pomeranová neb With a sharp knife pare off the yellow of half an orange, being careful not to leave any of the in a saucepan with two cups of cream, four tablespoons of sugar, cover and set away to In the meantime mix smooth a tablespoon of flour with a bit of cold milk and four beaten add it to the cooled cream, place on the fire and until it comes to a boil. Then take away from the stove, strain and You may use lemon of orange, 900. APRICOT OR PEACH SAUCE. Omáka meruková neb broskvová.

of apricot or preserves, add slowly a cup of whole cinnamon and the of a it comes to a boil, then take away and a fine sieve and add to and place in a warm spot until it.

901. CREAM ALMOND Omáka smetanová s mandlemi.

to a paste two ounces of blanched almonds with or bitter almonds. Mix beaten yolks with a teaspoon of water, sugar to add a bit of vanilla bean or lemon rind, then add the almonds and two cups of sweet cream. Place on the stove and it not Before serving take out the vanilla bean or 902. CREAM VANILLA Omáka smetanová s vanilkou.

Mix a of a bit of to a

Page 286 See this page in the book

BOHEMIAN-AMEKICAN COOK JiOOK. few drops of and a on the fire and it You may use a piece of lemon rind of the vanilla CHAUDEAU.

Vinné šodó.

of the grated of one lemon, add of cinnamon, a pint of white wine, and with a wire beater beat over a slow fire until it foams.

it 904. LEMON CUSTARD. Irém.

in a double boiler.

Slice two lemons, of and In the meantime cream six yolks with of this the lemon water and let it come to a boil. When it boils, add of mixed smooth with cold water, and a bit take from the stove and fold in six whites beaten 905. CHOCOLATE CUSTARD. Colioládový l-rcm.

a cuj) of sweet grated chocolate with four cups In the meantime cream six with a cup of sugar and a tablespoon of butter, add it to the milk and it comes to a tlien five tablespoons of cornstarch mixed smooth with bit, then take from the stove and in six whites beaten

Page 287 See this page in the book

FILLINGS FOR TARTS. Fillings for Tarts. Povidla a jiné nádivky do kolá. 906. PRUNE JAM. Svest JvO I'd over, wash and boil dried prunes, stone and chop fine or press through a sieve. Place in a saucepan, add a small piece of butter, a bit of grated lemon rind, a bit cloves and sugar to a while and cool, when the is ready for use.

If too thick, add a little of prune or water.

907. APPLE BUTTER. Jahlhovci core a bushel of using of course only good ones. Boil as many at the time as are covered, then put more in the all are tender press through a colander.

a cider down to half that Add the cider to the strained apples and boil over a slow About an hour the is done, add cinnamon, cloves and to The butter may simmer several hours, and it must be thick and light brown when 908. PEAR JAM.

Hrušková povidla. In the evening before making pare and the pears and using two pounds to ten pounds of The next day as they are, not adding anything, then pour cover with a cloth and «et aside in a cool place. 909. PEACH JAM. Broskvová and in a granite or enameled so the steam cannot escape, and place in a hot oven. soft, mash and add

Page 288 See this page in the book

BOHEMIAN-AMEIUCAN COOK BOOK. • (a cup and a to a gallon of in the occasionally, and bake a nice brown color. Then pour into glass or stone jars and set in a cool Jam prepared thus does not scorch easily and has a nicer Before using add a bit of grated cloves, lemon rind and nutmeg. Tvcu'oli vá nadivil a.

a of add of fresh cottage cheese, four beaten yolks, of sugar, the grated rind of half a lemon, a dash of salt and half a cup of seedless raisins, or blanched almonds cut into strips. 911. POPPY SEED No.

Maková nádívha.

Grind or pound fine the desired quantity of poppy Place it in a saucepan, add enough cream to so it can simmer. When it thickens, stir often so it does not scorch.

Then add sugar or honey to a bit of cloves, grated lemon rind, vanilla flavoring or chopped 912. POPPY SEED No.

Maková nádivka na jiný zpsoh. of sugar with add a cup of ground poppy seed boiled in cream, three tablespoons of melted butter, three or four tablespoons of cream, half a cup of seedless raisins, a dash of cinnamon and a few drops of vanilla flavoring. Mix smooth, stir in three whites beaten Nádivka ze strouhanýcli housek.

Grate four of bread and fry in then cool. Now add chopped blanched almonds, raisins, sugar and flavor with or cinnamon.

Page 289 See this page in the book

FILLINGS FOR TARTS. 914. APPLE SAUCE Jahle?iá nádivka.

tart apples in a saucepan, add water and vanilla, cinnamon or lemon rind, and simmer a sieve, add one or two whites beaten raisins or chopped blanched almonds. RAISIN Hrozmhová náMa. Wash, dry and seed a fourth of a pound of raisins, and in a add of the of a sugar to taste, a dash of cloves and cinnamon, simmer a while, then 916. HAZEL NUT Nádívl-a z lískových oech. Cream three tablespoons of butter with two yolks, add six of sugar with you pounded a bit of vanilla bean, of chopped hazel nuts and a bit 917. WALNUT Nádivka z vlašských oech. Boil half a cup of sugar with half a cup of water, pour into a bowl, add a cup of walnuts pounded to a paste, a bit of vanilla flavoring or grated lemon and stir smooth. 918. ALMOND FILLING. nádivka.

six of the grated rind of a lemon, and of blanched almonds pounded stiff, then fold in three whites beaten 919. SUGAR ROUX. Cukrová jiška.

of a of add two of

Page 290 See this page in the book

Or nib tablesiioons of a cup of and of Eitlier of tliese may be used to sprinkle jam 920. GINGERBREAD ROUX. Perniho vd nadivila. a of gingerbread, in a saucepan with and to and let all brown together. Frostings. Polevy.

WHITE FROSTING, NOT BOILED., Bild poleva, nevaená.

Beat two whites, stiff, add gradually three fourths of You may add or In the latter case, you must use a while, spread on the after same has The be very white and WHITE FROSTING, BOILED. Bild poleva, vaená. a cup and a of granulated two it spins a In the meantime then pour the syrup, beating constantly, and beat until cold and Tlien add or lemon flavoring. To be successful with the syrup must be CHOCOLATE FROSTING, NOT BOILED. CoJi-oládová poleva, nevaená. add of then add grated chocolate to

Page 291 See this page in the book

PRUIT JELLIES. CHOCOLATE FROSTING, BOILED. okoládová poleva, vaená. half a cake of bitter chocolate and it with half a cup of milk or cream and of until very 925. COLORED Barevná poleva.

as in either of the first two For yellow frosting tie up a bit of saffron in a cloth, soak it in hot water, then squeeze a few drops the For pink frosting use cochineal. For and sjiinach, using a few drops of its Skoico vá poleva.

a of extract or finely powdered Fruit Jellies. Ovocné rosoly. Jellies are made by boiling together the of is not too and The is soft and the juice strained through a jelly bag. If a and the bag, it be clearer.

Do not the through the jelly bag, it must drip of its own weight, and this is best done by letting it drip overnight. The is boiled with sugar be heated before adding it to the and it boil over a quick As the jelly bubbles up a bit, it is more convenient to make a small quantity Skim while Try it by pouring a bit on a cold If it coagulates sufficiently, you may pour it into glasses immediately. When cool place of white paper dipped in rum in each glass and Or you may hot ])a]*affin.

Page 292 See this page in the book

' Hroznový Stem and wash nice sound grapes and place in the preserving kettle. To each eight pounds of fruit add one cup of water and boil about an occasionally, then cool. Strain through a piece of cheeseletting it drip of its own accord.

Measure the juice, pour it back into the kettle, heat the sugar in the as many as are cups of juice. The juice must be boiling thirty minutes the ten skimming Set aside and when somewhat cool, pour into glasses. Wild grape jelly is very good, or half and PLUM' JELLY. Slívový stone wild or ordinary red plums and boil with a small quantity strain and proceed as with grape If the plums are very will not require as much 929. CHERRY JELLY. Tešový Wash and stem the cherries, mash together with the pits, let them stand overnight. strain, add one part of currant to parts of boil and as with grape 930. APPLE JELLY. Jablkový Use juicy, and placing them in as you proceed, in order they do not discolor.

the bag and proceed as with grape

Page 293 See this page in the book

JAMS.

931. CURRANT JELLY. Ryhízový as Blackberry, raspberry or strawberry jelly must contain a or currant juice, otherwise it would not jell, as this fruit is not acid enough. 932. ELDERBERRY JELLY. Bezinl'ovf/ Pick over and wash elderberries, and boil with a of At the quarter and apples. When the elderberries begin to burst and the water is highly colored, strain and strain the apples also. To one part of elderberry water use three parts of the apple water. Now add one part parts of the water and constantly, until of the proper consistency. Jams.

jellies are made with fruit not jams can be made with or overripe, but of course it be sound.

The is and stoned or pitted, and is then be boiled with sugar until JAM.

Hroznová povidla. Wash and stem the grapes, squeeze out the pulp, putting the skins in one pan and the in another.

the latter without adding any or about half an hour, or so long until the seeds can be pressed out.

or squeeze through a cheesecloth. Place the juice back in the kettle, add the skins, and to each cup of fruit add half a cup of sugar or more, to Simmer one and a half hours.

Page 294 See this page in the book

BOHEMIAN-AM lOKK^AN OOK 1U)0K.

934. CURRANT JAM. liyhízová Stem and wash currants, in a mash and When they have been boiling a short time, add sngar, fonrths of to each cup of Mash with a wooden masher and boil slowly Gooseberry jam is made 935. RASPBERRY JAM. Malinová Wash and pick over the berries, mash in a and when they have boiled a short while, add cup of sugar to a cup of fruit, then boil half to three of an hour. Blackberry and strawberry jam is prepared JAM.

Jahlkovd the put them 'in a with a small quantity to a of and twenty strain through a or cloth and place back When they boiled a short time, add to a cup of fruit) and a bit of grated lemon rind. Boil half or of an JAM.

Slívová Wash and stone ripe plums and boil with a small of If the stones cannot be taken out easily, boil the plums whole. When soft press through a sieve and place back in the the jam has been boiling a short time, add half a cup or more of to a cup, of a bit of and cloves and simmer to the desired thickness,

Page 295 See this page in the book

JAMS.

938. QUINCE JAM.

Kdoulová Peel and quarter ripe quinces, soft, drain and press through a sieve. To each cup of fruit add three fourths of a cup of sugar and the juice of one lemon. 939. PEACH JAM No.

Bi'oskvova a sieve, add half a cup of sugar to a cup of fruit and let it boil thick, skimming and stirring 940. PEACH JAM No.

Broskvová povidla na jiný zpsob. rub off the down, quarter and in a kettle with an equal amount of or six 941. TOMATO JAM. z rajských jablek.

boiling water over skin and put them in a kettle, mash and simmer about forty-five minutes. to cup of (one lemon to a of tomatoes) and a piece of whole ginger. Boil about an hour. 942. TOMATO AND APPLE JAM.

z rajských jablek a jablek.

of skinned and six of and quartered each mixture has down mix together, add six pounds of sugar, two tablespoons of cloves and three of cinnamon (both powdered) and simmer one hour.

Page 296 See this page in the book

Butters. Másla.

943. ANCHOVY BUTTER. Sardelové máslo.

Clean and bone two of bit of paprika, smooth with of fresh Put in a to season roasts or 944. PARSLSY BUTTER. Petrželové máslo.

Mix smooth of two of chopped the a of and to season roasts or 945. MUSTARD BUTTER. Hoiné máslo.

of fresh and of add and and in a spot.

use two of paprika and the juice of one lemon instead of the mustard. okoládové máslo.

of hard-boiled yolks and two ounces You may add and if you is served with fresh etc.

Fruit Sauces.—Kompoty. (compotes) are for immediate use, therefore they are not boiled as long as preserves etc., and do not need as much 947. CRANBERRY Mechykovf/ kompot. Pick over and wash a quart of cranberries, cover them with water, add of soda and let

Page 297 See this page in the book

FRUIT SAUCES. tliein lioil until they burst, tlien add two cups of sugar and simmer one 948. RHUBARB Reharborovif Jiompot.

and cut rhubarb stalks put in a pan, generously with cover and bake in the oven about twenty-five minutes, a bit of grated nutmeg. If necessary, add Broskvový kompot. Boil one cup of water about ten minutes. In the meantime and halve nice ripe peaches. Place them in the boiling syrup and simmer about ten JahlJvOvij kompot. In a kettle put half a cup of sugar, two of the of one and quartered apples, and but not mushy. the apples out on a the syrup down and pour over the You may, add a piece of whole cinnamon, or half water and half white wine, 951. PEAR SAUCE. Hruškoví) kompot.

Peel and halve the pears, take out the in as in the preceding a of and in a the syrup down and the You may use half red wine and half water, of water, and you may the pears Švestkový kompot.

Halve and prunes (the blue plums) then boil with sugar, a piece each of whole cinna-

Page 298 See this page in the book

mon and lemon rind. When done, take them out and bolí the syrup down. You may also peel the plums, leaving them whole and simmer them in red sweet 953. CHERRY SAUCE. Tešový kompot. Use a fourth of sugar, a cup of water and a piece each of whole cinnamon and lemon to each pound of Boil the syrup first, then add the letting them drain, and the syrup down. A bit of red adds 954. BLACKBERRY SAUCE. Ostružinový kompot.

Wash and drain the berries, place them in boiling as for sauce, adding a of the down, it over the fruit, sprinkle with sugar and garnish sliced oranges. You may use half water and half red wine and lemon rind instead of cinnamon, Preserves.

Zavaeniny.

General Directions. Všeobecná pravidla. Before beginning this work, look the See that none are cracked or injured in any way, and that each has the proper cover. Never use old rubber bands.

They do not cost much and it is far cheaper to buy a new supply each time than to waste the preserves.

for preserving be sound, and firm. Juicy such as is picked over and washed.

Larger firmer as quinces etc.

be and parboiled first. When the is preserved, the it, having scalded them well. It is best to have several jars standing in a large pan of hot water, and as these are filled, replace with a new supply. Have ready an ordinary

Page 299 See this page in the book

PRESERVES.

boiler for clothes, place laths or straw in the bottom, screw the covers loosely on the,iars and put same in the boiler, having filled the preserved in so it reaches an lower than the lower edge of the covers, and when it has come to a boil, boil ten minutes, then take out the jars, and when tighten the covers When entirely cold, dip the top of each jar in melted paraffin, to coat the space around the lower edge of the cover. Then put the preserves away in a cool, dry place. Examine them within a few days and thereafter, for if ferment and you discover it in time, you may remedy the matter by boiling the fruit over and resealing.

955. PRESERVED Zavaené jahody. ten or twelve of and drain Boil two pounds of white sugar with half a cup* of water ten minutes in an enameled kettle. Now add the to the and twenty-five skimming but not so as not to mash the the out a skimmer, put in the being careful not to break them, boil the syrup down, it over the fruit, filling each jar quite full. Place the jars in the boiler and proceed as 956. PRESERVED PEACHES. broskve.

Peel, halve and stone the peaches, place them in to a syrup a pound of one and a half cups of water. Fill the jars with putting a layer of sugar on each layer of fruit, fill the jar with hot syrup, cover, put them in the boiler and proceed as directed.

Page 300 See this page in the book

1U)HEMIAN-AMERICAN COOK BOOK. 957. PRESERVED PEARS. hrušhi/.

Use firm pears, the kind hoil mushy.

Peel, halve or quarter, take out the and Boil one quart of sugar with two of two of in the boiling syrup and simmer several hours. Then proceed as directed. 958. PRESERVED CRAB APPLES. pláata.

These are preserved in the same manner as pears, but more be used, a cup of water to a of Crab are preserved stems and all.

959. PRESERVED PLUMS. slívy.

Pour hot water over the plums, and proceed as with peaches. 960. PRESERVED APPLES. ' jablka.

Use juicy, rather sweet apples. Peel, quarter, take out the seeds and place immediately in cold water. Put as much water in a kettle as is and use a quart of to a gallon of water. to a skimming add the a few of whole cinnamon and the are tender. Fill the jars and proceed as directed. 961. PRESERVED CHERRIES. tesné.

pit the as with plums, using less as the are juicier.

962. PRESERVED PEARSHAPED TOMATOES. Zavaovaná malá rajská jablíka. At night pour hot water on yellow, pearshaped These must not be too

Page 301 See this page in the book

^ prick each with a large needle, and as much sugar as there are tomatoes, according to weight. In the morning drain off the juice and it to a Then add the tomatoes, and whole ginger, and simmer the tomatoes are transparent.

hot.

963. PRESERVED WATERMELON Zavaený vodní meloun. Pare off the and all the red leaving only the firm white part.

Cut into large about an inch or so Prepare a syrup of cups of sugar and one cup of water, place the rind in the boiling syrup and simmer add a ones), of raisins, and simmer one and a longer. When done, it should be yellow and Pickles. -Naloženiny. 964. PICKLED PEACHES. hrosl've.

Use clingstone Rub off the down with a dry cloth. To eight pounds of fruit use of two of cinnamon and a quart of vinegar. Boil this five minutes. Then stick two whole cloves into each peach, place them in the boiling syrup, and when tender (try them with a fork) take them out, put them in boil the syrup down, pour over the fruit and then finish in the boiler, as directed in Greneral Directions, page 292. 965. PICKLED GRAPES. vinné hrozny.

Wash and stem sound, hard grapes. Place them in a jar.

together vinegar, whole pepper, allspice, cinnamon and sugar to taste. When this has been hour, pour it over the grapes.

Page 302 See this page in the book

cool, tie a cloth over the jar and put it in a cool place. The grapes must be covered the and weighted down. Put a in the jar and a on top of it.

966. GREEN TOMATO PICKLE. zelená rajshá jablíka. ten one of sliced, two one of sugar, a fourth of two teaof one of one of Then put in a stone jar and 967. PICKLED TOMATOES No.

Naložená rajská jablíka. and dry medium-sized let them stand thus a sufficient vinegar and when cool, pour over the tomatoes. The next day drain off the and on the The third day boil a fresh quantity of vinegar and when cool pour it on the tomatoes, in glass filling them up to two the top.

these in a boiler with cold water and boil five minutes after the water has begun to Then take out the put a rubber band on tighten the covers, place the jars back in the boiler and let them stand in it the water cools.

Tomatoes pickled thus keep 968. PICKLED TOMATOES No.

Naložená rajská jablíka na jiný zpsob. Wash and dry tomatoes are not too a three-gallon jar and put the in it.

a sufficient and pour hot on the a so they cool Tie a cloth over the jar and put it in a They keep

Page 303 See this page in the book

969. PICKLED TOMATOES No.

rajská jahlívka ješt na jiný zpsob. Select ripe, firm tomatoes, wash and dry and place in glass or stone Boil vinegar with salt, whole allspice and to and the tomatoes, which must be covered with it. Now cover the top with melted butter or suet. You may use equal parts of water and vinegar, using more salt in this case.

Cover and put in a cool place. 970. PICKLED WATERMELON. Naložený vodní meloun. Pare the green rind away and cut off all the meat, leaving the firm Cut in a jar, vinegar and to let over night.

In the morning put it on to boil, adding three pounds of sugar to four pounds of melon, half a lemon, several pieces of whole cinnamon and slowly until it becomes a reddish color and the juS a thick syrup. Stir occasionally. put in stone jars, cover these and put them in a cool place. Naložené okurky. Wash the cucumbers and put them in a stone jar.

Boil water with a generous quantity of salt and pour hot on the cucumbers to cover them. You may add dill or the plant itself, plate and In three or four days glass with the boiled vinegar and put away.

Naložené oharky s koprem. Place the cucumbers in cold water in the evening. are soaking prepare a brine strong to float an egg.

the cucumbers well and put them brine.

In the morning wipe

Page 304 See this page in the book

tliem dry and put them in a keg, putting a layer of dill over each of cucumbers. Fasten the cover on tight.

Boil water and vinegar, one part to of and Cool and pour on the cucumbers through the bunghole in the top of the keg. Cork tight.

Two pails of cucumbers will be for a keg.

last a long time, if not exposed air.

973, DILL SUMMER Láené okurky.

Use medium-sized cucumbers. the bottom of a jar with dill and grapevine or cherry leaves. Now put in a layer of cucumbers, then a of dill and leaves and so with a generous quantity of salt and a small amount of (a tablespoonful to gallons).

cool, pour over the cucumbers. Place two or three crusts of rye bread in the vinegar, put a plate and stone on top, to keep the pickles submerged, and put away in a They can be eaten in a week and best when two weeks old, after that they get too sour. Naložené okriky na sladko.

Use the smallest kind of cucumbers. Pour water over them and let them stand four vinegar with sugar and spices, using a cup to a gallon of a of pulverized alum, an ounce of cinnamon a of all Put the cucumbers in glass the hot vinegar over them and fasten the tops tightly.

975. SWEET PICKLED CUCUMBERS. Zralé oJciirky íialožené na sladko.

Peel and halve large, ripe, yellow cucumbers, take out the seeds, cut into pieces and soak about an hour in Then pour boiling water over them

Page 305 See this page in the book

and let thorn stand over In the morning drain and in the a of a pint of liot water, two heaping cups of sugar, a teaspoon of cinnamon, a teaspoon of cloves, a teaspoon of black pepper, a teaspoon of mace or nutmeg, a handful of raisins. When tender add a pint of fresh vinegar and put in jars. 976. PICKLED ONIONS. cibulky.

onions and ten in half milk and half water, adding a dash of put in glass and hot spiced Do not use any as it would darken the onions. hot.

977, PICKLED CAULIFLOWER. kai'fiol.

Select young and cut one and a let it stand thus sixteen Then drain, pour on fresh water and drain and so continue the salty has washed away, draining at last.

In the boil the vinegar, adding to each cupful of same a cup of sugar and spices to taste (a tablespoon of each to four cups of vinegar). When it comes to a boil, pour over the cauliflower and boil fifteen minutes. Seal hot. 978. CAULIFLOWER PICKLED IN MUSTARD. Karfiol naložený v hoici.

Prepare as dii-ected in the preceding recipe, using less it has ten minutes, add the following: to one head of cauliflower mix smooth two of a of salt and two of dry mustard, and

Page 306 See this page in the book

BOHEMIAN-AMEEICAN COOK BOOK. 979. PICKLED MUSHROOMS. liouhy.

cut off the stems and put the in whole pepper, allspice and salt, and when to boil, add the mushrooms and put in glass over them the vinegar with which you boiled a few cloves and whole peppers and 980. PICKLED hopr.

the fresh leaves, put in a kettle, cover with wine whole peppers and and simmer a few minutes. put and tight.

The be submerged in the vinegar and if dries out, add 981. CHOW-CHOW. aii-au.

a peck of one of a dozen and a dozen peppers and a dozen onions, each separately, then mix, salt, put in a sack and let the contents In the morning squeeze dry, put in a cover with cold vinegar, let it stand six hours and then squeeze dry again. Then add a cup of whole and a cup of ground cinnamon, of a of of allspice and a quart of grated horseradish. Mix well, place in glass or stone jars and cover with hot vinegar boiled with a pound of sugar. * The chowchow must be covered with the vinegar. When cool put into jars and cover these. SOURKRAUT. Kyselé zelí.

off the outer the heads of cabbage, and cut out the stalks.

using a

Page 307 See this page in the book

sourkraut cutter. The cutter is placed over a tub and the kraut sliced into same. When the desired quantity has been sliced, work in salt, using a pound and a half to five dozen large heads, two tablespoons of caraway seed and the same amount of dill seed.

Mix well with the Line the bottom of a firm oak barrel, or keg, or large stone jar with nice whole cabbage leaves. Put in a layer of kraut, pound thoroughly with a heavy wooden masher, put in another layer and pound, and so proceed until the keg is Do not put in too large a as the kraut must be pounded it exudes moisture.

Cover with whole then with a clean white wet cloth, put on a lid that fits inside of the barrel and place on the top of this a heavy weight. Place the barrel in a warm spot and let it stand there eight days until the kraut ferments, then put it in a cool spot, where it will not freeze. Every time you take any kraut, level the top and put a clean white wet on it, washing the If you make a large quantity that lasts quite a while, you must wash the board and If the dries, you must add Some housewives add fennel or juniper and to give a good If you put the kraut in a barrel contained the will be Do not use too much in case the will not ferment. It is to use smaller kegs than one large barrel.

You may put the in large stone 983. STUFFED PICKLED MANGOES. Naložená nadívaná yaprika.

Select fine mangoes or green slit each in the side and take out the salted water and let them soak six days, renewing the water a few times. Chop fine onion, cabbage, tomatoes.

Page 308 See this page in the book

a02 kernels of and a of horseradish, mix add seed and curry powder to the mangoes, and the mixture and sew up the slits.

in a stone jar, cover with boiled and cooled spiced vinegar, cover and put away in a cool Beverages. Nápoje. Káva.

For five cups of coffee three heaping tablespoons of coarsely ground coffee are generally used. Add the to in the pot, let it boil up a few times, then take from the fire and let it settle. A bit of cold water added it is or a of the of an egg, or a bit of whole beaten Qgg mixed with stirred the grounds clears 985. FRENCH COFFEE. Káva po francouzsl'ii. For you use the coffeepot for the purpose, has a muslin bag, attached inside. This has to be washed each time after using it.

The coffee must be ground fine. Put it in the bag, pour requisite amount of let the pot stand on the back of the stove a few moments not boil) and it is ready to Pouring the coffee over the bag once more makes it stronger. 986. TURKISH Káva po turechu. Use the requisite amount of ground coffee, adding to cup a of pulverized coffee and a Boil two minutes and pour unstrained You may add a few drops of orange

Page 309 See this page in the book

BEVERAGES.

TEA.

Caj.

are different kinds of tea, the principal ones being black or green. On the continent tea is served with rum and lemon, but in England and America cream is used instead. Use a teaspoon of tea to three cups of water. Pour the boiling water on the tea let it steep a few moments and 988. TEA WITH EGGS. Caj s tea as in the strain, add sugar and cream, or rum and lemon Beat several yolks with a bit of cold water, pour them the tea, the it foams, boil)-, and COCOA.

Kahao.

It is to buy the whole cocoa them in the oven as coffee beans, and then grind them to a powder. The prepared cocoa is not as pure. Use one of ground cocoa to cup of the milk comes to a boil, add the cocoa which has been mixed smooth with hot or cold is the average proportion, it can be varied to suit the individual GohoUda.

Melt a pound of grated sweet chocolate in a quart of boiling water sugar and hot cream. Or you may of grated chocolate in a pint of milk or cream. When it has thoroughly dissolved, add a pint of cream, beat and You may in yolks. Some housewives boil a bit of vanilla bean with the Sen^e with whipped

Page 310 See this page in the book

991. ALMOND MILK. mléko.

a of a of almonds to a paste, adding a few drops of water while pounding, in order that they do not become oily. Place in a saucepan, add a quart let it stand a while, then through a and sweeten to taste. A few bitter add but these must be omitted when preparing the for people who are 992. HARVEST DRINK. Nápoj ženc.

Add a tablespoon of ground and sifted ginger to a quart of cold water, three tablespoons a cup of vinegar. Very pleasant and wholesome. 993. LEMONADE. Limonáda.

Add the juice of three lemons and six tablespoons to a quart Let the dissolves, stir thoroughly and The water should be very or contain ice.

Hot lemonade is in the same manner, using hot w^ter of course.

For orangeade use oranges. 994. CLARET CUP. Limonáda s vínem.

lemonade as in the recipe, using however, half water and half claret wine. The addition of a few raspberries or of pineapple adds a good flavor. 995. FRUIT LEMONADE. Ovocná limonáda. To a quart of cold water add a cup of raspberry, blackberry, currant or other the of two lemons, sweeten to mix

Page 311 See this page in the book

BEVERAGES. GROG.

Grog.

of in a quart of boiling water, add a pint of good rum or arac, let it heat thoroughly and hot.

You may add lemon juice to SPICED WINE. Koenné vino.

bottles of red sour wine add half a pound of the grated of one a of and on the back of stove, so it blends together, but it must not boil. Strain hot.

998. CHERRY LIQUOR. Yimovlca. Fill a large glass jar or bottle half full with ripe pitted cherries, add to of of is the average) pieces of cinnamon, a few cloves, an ounce and a half of flag and a few cracked pits.

the bottle rye whiskey or alcohol, cork tight and set in a place where the sun shines.

Shake occasionally. It is ready for use in three weeks. 999. DANDELION WINE. Pampeliškové víno.

To a market basket of dandelion leaves, add five gallons of cold water and boil one hour. Then let or over and add seven pounds of white sugar and five pounds of brown, the pulp of half a dozen oranges fine, and of five lemons, stir and when the sugar has in a jug to ferment.

it has fermented, cork tight.

Page 312 See this page in the book

:{0f) BOHEMIAN-AMERICAN COOK ÉOOK. 1000. ELDER BLOSSOM WINE. Bezinkové víno.

Pick over ten quarts of nice elder blossoms. Put gallons to it boils add the blossoms, stir thoroughly, take the kettle off the stove, let twenty-four The next day a sack a vessel.

Put gallons of to add twenty-five or thirty of seven or ten lemons, sliced and seeded, and, of you a quantity of raisins. Boil about fifteen minutes, then strain and cool and add it to the elder blossom water. The lemons must not too or impart a bitter flavor. When the mixture has become add of let it a few it begins to foam, strain into a keg but do not cork. As the wine ferments, the lessens somewhat, so reserve enough to add, keeping the keg do not have enough, boil water and sugar and use that. When the wine ferments but slightly, put the cork in the opening, but do not press it in.

As the fermenting grows weaker, tighten the cork.

When you see the wine does not ferment at all, cork tightly. Let it stand two months, then drain with the aid of a small hose into another keg, as the bottom first keg will be covered with a sediment. It can than be used, but the older it is, the

Page 313 See this page in the book

CONTENTS Meat Soups, Recipes 1—37 8—20 Lenten Soups, Recipes 38—67 20—28 for Beef, Recipes 68—95 28—35 Beef, Recipes 96—138 35-^9 Pork, Recipes 139—181 50—63 Veal, Recipes 182—225 63—76 Mutton, Recipes 226—247 77—83 Lamb, Recipes 248—260 84—87 Poultry, Recipes 261—305 88—102 Game, Recipes 306—332 102—110 Fish, Recipes 333—396:

111—129 Oysters, Shell Fish, Frogs, etc., Recipes 397^20 130—136 Eggs, Recipes 421—458 136—145 Vegetables, Recipes 459—550 146—168 Salads, Recipes 551—580 169—176 Cold Sauces for Meats or Salads, Recipes 581—595 176—180 Dumplings, Recipes 596—623 180—188 Pancakes, Recipes 624—633 189—191 Porridges, Recipes 634—647 191—194 etc.. Recipes 648—656 195—197 Strudels, Recipes 657—667 197—201 Puff Paste and Pies, Recipes 668—693 201—209 Puffs, Recipes 694—703 209—212 Puddings (puffed). Recipes 704—718 212—217 Puddings (baked). Recipes 719—728 218—220 Puddings (boiled). Recipes 729—731 221—222 Fritters, Fritures, Toast, etc., Recipes 732—750 222—227 Yeast, Bread, Biscuits, Rolls, etc., Recipes 751—785 227—240 Raised Tarts and Cakes, Recipes 786—806 240—249 Doughnuts and Cakes, Recipes 807—815 249—253 253—257 (loaf), Recipes 827—849 258—265 Cookies, Small Cakes, Confectionery, etc., Recipes 850—890 265—277 Sweet Sauces and Custards, Recipes 891—905 277—280 Fillings for Tarts, Recipes 906—920 281—284 Frostings, Recipes 921—926 284—285 Fruit Jellies, Recipes 927—932 285—287 Jams, Recipes 933—942 287—289 Butters, Recipes 943—946 Fruit Sauces, Recipes 947—954, 290—292 Preserves, Recipes 955—963 292—295 Pickles, Recipes 964—983 295—302 Beverages, Recipes 984—1000 302—306

Page 314 See this page in the book

INDEX Pao:e 2(57 "

Darioles "

Crescents Almonds, Sugared Anchovy Anise Pretzels Apple Balls, Fried '' Asparag-us, Boiled Butter Gravy ' ^ Bacon, Baked Bass, Boiled with Oysters Bavarian (Lima) (String) with Sour Gravy "

Sour Cream Gravy... 159 a la Mode a la Chipped, with Cream Corned, Corned, How to Corn 45—46 Hash "

Irish Stew Jellied Pickled Ril)S Rolls, of Boiled Beef Beef, Roasted, American Style 39 Roasted, Bohemian Style...

'' with Sour Cream. Stewed No. 1 "

No. 2 "

No. 3 ' ' Tenderloin No. "

No with Sour Gravy Kidneys "

with Cream Gravy 48 Tongue '' Polish Gravy. ^' '^ or Horseradish Udder, Fried Beef Sauces and Gravies (See for Beefsteak, with Sour Gravy Biscuits, Baking Powder 235"

Bohemian, with Jam Soda No.

'' No.

Bishop's Bread Bread, Bishop's Boston Brown No.

'' No.

No.

'' No. 4....Í "

Steamed

Page 315 See this page in the book

Pa^e Bread, Graham Hot Cross Imperial Milk Sponge Potato Sponge Rye No.

'' No.

Wheat No. No. 2 Sticks Batter, Anchovy '.281 Cabbage, Boiled No. 1G6 "

No.

Gen. Directions 253 ' Chocolate No. "

No.

'' No. 3 Gold No.

'' No. 2 Ribbon Silver (Loaf), Almond Angel Food Cocoanut No. 1 "

No. 2 Crown Hazel Nut Marble No. '' No.

May Milfoil Molasses Cake, Plain Snow Sponge (Bohemian) Wedding No.

No. 2 No. 3 with Almonds "

Crown "

with Poppy Seed...248 Cakes Bavarian Raised, General Directions 240 Calf's '' "

Feet, Fried Liver with Cream ' ^ and Bacon '' Tongue Candy, Chocolate Caramels, Cards Carp, Blued Jellied Marinated Stuffed and Baked with Brown Gravy ' ' Cream Sauce with Green Peas (^atfish Catsup No.

No.

Page 316 See this page in the book

Cauliflower, Fried with Gravy Celestial Crusts No. No.

Cherry Crusts.' Roasted, with Gravy BroAvn Gravy "

' ' ^ ' Herring'' ' ' ' ' Mayonnaise ' ' ' ' Mushroom Gravy "

Paprika "

' ' Sour Cream Gravy... '' '' Wine Gravy Pie Rissoles "

Christmas Twist Clam Chowder No. No.

Clam Stew Clams with Cream Claret Cup Codfish, Scalloped Balls No. Codfish, Balls No. Cocoa Turkish Coffee Cake; Cold Slaw No. "

No.

Avith Cream Sauce '^ Sour Cream Cookies, Molasses Peanut No. No.

Corn, on Cob Cornucopias Crabs, Shell Cream Puffs Crescents, Almond Crusts '' Celestial No. 1........251 "

No.

'' Cucumbers, Custard, Chocolate Dandelion Wine Darioles, Almond Doughnuts, Plain Filled Duck, Roasted with Mushrooms AVild, '' Dumplings No. No. 2

Page 317 See this page in the book

Dumplings, No. 3 No. 4 Calf's No.

'' '' No.

Farina No. "

No.

in '' with Smoked Meat 184 Fruit, Baked '' No.

No.

'' (Raw) No.

'' '' No.

No. 1 '' No.

'' "

No.

'' No. 4 (Dried) Raised No. 1 '' No. 2 with Bacon No.

'' No.

'' Smoked Meat Eel, Blued Marinated,...129 with Mayonnaise Eggplant, Baked No.

No.

Eggs, Baked '* in Sour Cream.. 139 '' with Maahed Potatoes "

Deviled Pickled Eggs, Poached "

and Fried Scrambled "

with Anchovies..137 "

'' '' Ham "

'' Stuffed and Baked '' and Fried "

with White with Potatoes '^ Elder Blossom Wine Endive Fillings for Tarts etc.

Hazel Nut Poppy Seed No. 1 "

No.

Raisin Roux, (Gingerbread) Roux (Sugar) Walnut '' with Black Sauce... 112 "

'' Cutlets, Fried Fried Cakes.' Fritters, Orange, etc Friture, Frog Legs, a la Poulette Avith Eggs

Page 318 See this page in the book

Pase Fro.stinjv, White, (not (not '' Colored (See Gingersnaps Goose, Roasted with Apple Giblets, with Cauliflower. '' '' "

'' '' Wild Goulash Hungarian Grog Ham, Boiled Deviled and Eggs in Dough with Scrambled Eggs Hamburger Harvest Drink Head Cheese Herring, Marinated Hoe Cakes Hot Cross Bread Imperial Bread Jams Currant No.

'' No. 2 Jams, Pear Quince Raspberry Tomato and Apple Jellies, General Directions. Currant Elderberry Kale Hashed Kohl-rabi, Stewed Lady Fingers, Almond Chocolate Almond Imperial Vienna Lamb, Brisket, No.

No.

Fricasseed Kidneys Leg, with Mint Pluck Saddle, Roasted "

Butter Gravy ' ^ Paprika Gravy Lemonade, Plain with Fruit Lentils with Sour Gravy Lobster Canned Lozenges, Cinnamon

Page 319 See this page in the book

Lozenges, Lemon Macaroni Macaroons Mackerel, Baked Marchpane Marzipan Mayonnaise Muffins with Eggs (Morels) Stewed No. '' No. 2 Mustard Butter Mutton, Brisket with Chops '' Breaded Hash, Poached Leg, Pickled, "

Pot Pie Saddle Shoulder, Stewed "

Green Peas '' ' ' Marjoram Gravy '' ' ^' §1 Kidneys No. '' No. 2 "

No.

Tongues, Stewed ' with Lemon Sauce 83 Baked with Onions in Milk Noodles, with "

Ham Nougats Omelette, Plain No. "

No.

No.

'' No. 4 with Apple Sauce "

'' '^ "

Ham "

'' ' ' Onion, Fried Oyster Stew Oysters, Baked Fricasseed Raw Pancakes, Baking Powder Buckwheat Cornmeal Cornmeal, Raised Self-Rising (Griddle Cakes) 189 (Wheat) Parsley Butter Parsnips, Fried Dried '' Barley

Page 320 See this page in the book

Perch, Pickles, Cauliflower Cauliflower in Mustard Chow-chow Cucumbers, Sweet Grapes Mangoes, "

Dill Summer "

No.

No.

'' No.

Watermelon Pie Crust Pie, No.

'' No.

Cream No. 1 "

No. 2 Lemon No. 1 '' No. 2 No.

No.

No.

Pineapple Pieplant Preserve Pumpkin Pie, Raisin Rhubarb Tyrolese Pig, Roasted Pigeons, Stewed Wild Pike, Baked Holland Style with Dumplings '' '^ Sour Cream Gravy... 118 Pork, Chops Cutlets No. '' No.

Feet, Pickled Horseradish Leg, Pickled Loin Polish Style Preserving., Rolls with Scrapple Smoked ' ' with Rice Spare-ribs with Sourkraut. Stuffed Cabbage No. 1.... No.

Tenderloin, "

Tongue, Roasted with Beans "

Porridge, Barley Grits Cornmeal "

Cracklings. 193 ''

Page 321 See this page in the book

Pa;?e Porridge, Farina No. "

No.

Millet "

Smoked Oatmeal Pearl Barley "

'' Mushrooms No.

'' '' No.

Potato Mush No. 1 '' No. 2 Potatoes, Baked "

in Jackets ^' New French Fried German Fried "

and Baked with Bacon ' Marjoram Gravy "

' Saratoga Chips Poultry, Preparing Same Prairie Chickens Preserving, General Directions 292 Crab Apples Pears Plums Tomatoes (Pearshaped) Watermelon Rind Pretzels, x\nise Puddings (Baked):

21S Brown Betty Millet Orange Tapioca Puddings (Boiled):

Economical Puddings (Puffed): Bread, with Wine.• French Roll Poppy Seed Rice No. "

No. 2 "

No. 3 "

No. 4 (See for Puddings). Puff, Bread Calf's Liver Egg Farina No. "

No. 2 Wheat Flour "

'' Calves'

Page 322 See this page in the book

Puff Paste No. 1 No. 2 Pumpkin Quail, Broiled on Toast Spiced Gravy Quenelles, Crumb, in Cream. Farina, Fried Rabbit, Fricassee Jugged with Cream Sauce '^ Sour Cream Gravy... 103 Raised Tarts and Cakes, General Directions Rolls, Butter Vienna Rosettes, Fried, No. 1 "

No. 2 Rusks Rutabaga Salad, Asparagus Beet ' "

with Apples '' Chicken No. 1 '' No. 2 Cold Slaw No. 1 '' '' No. 2 '* "

with Cream '* "

with Sour Cream Crab Cucumber Dried Bean Salad, Endive ' ' with Boiled Eggs '' '' Sour Cream.. 169 '' '' Lobster Potato No. 1 "

No. 2 IfO *' with Herring "

with Sour Cream Raw Meat Salad Dressing Tomato No. 1 No. 2 Water Cress ^ Salad Dressings (See Sauces for Meats or Salmi of Fowl Salmon, Baked, with Gravy '^ with Mayonnaise Sauce 119 No.

No.

Canned Jellied Salsify, Breaded Sandwiches Saratoga Chips Sauces for Beef: Anchovy Caper Catsup No. 1 "

No. 2 Chive Dill No.

No. 2 Drawn Butter

Page 323 See this page in the book

for Beef: Horseradish, Cold "

'' Mushroom, Dried "

Yellow Oyster Pickle Sauces (Cold) for Meats or Anchovy Aromatic Black Pepper EgoFish No. 1 "

No. 2; Hollandaise Mayonnaise Piquante Red Pepper Remoulade Sauces (Fruit):

Blackberry Cranberry..' Pear !

Rhubarb Sauces (Sweet) for Puddings etc.: Apricot Cream Almond Cream Vanilla Hard No. 1 "

No.

Orange Wine No. 1 "

No. 2 '' Chaudeau Sausage, Blood Bologna Pressed Blood -62 Sausage Meat with Sourkraut Scrapple Shad Shrimps Small Birds Smelts, Broiled General Directions Barley '^ with Mushrooms Bean Beer No. 1 '' No. 2 "

with Rye Bread 24 Bouillon Cabbage No. 1 No. 2 Crouton Dough Drops

Page 324 See this page in the book

Pa^e:5oap, Goose Giblet Grated Doug-h Milk, with Noodles '' with Rice '' Mock Pea '' Turtle Mushroom Noodle '' with Chicken Oyster ' ' Bisque Pea '' '' with Mushrooms Puree of Barley '' of Lentils '' of Meat '' of '' of Potatoes '' of ^' Spring Rye Bread Sago "

Tripe Turtle Wheat Bread with Beef Colombines '' Calf's Brain Colombines '' Colombines ' ' Colombines No.

IS ' ' Colombines No. 2 '^ Colombines.... "

Calf's Brain Quenelles Soup, with Calf's Liver Quenelles Egg Quenelles Marrow Veal Quenelles Sourkraut No.

No.

Making Same Spiced Wine Spinach, with Cream with Eggs '' '' '' Squabs, with Asparagus "

Brown Sauce '' Green Peas Squash Stars, Cinnamon Shortcake Strudel, Apple No. '' No.

French Pancake, with Cherries French Pancake, with Chocolate Pancake, with Cottage Cheese Raised Dough Sturgeon, Baked in Wine Sweetbreads, Fricasseed with Brown Gravy

Page 325 See this page in the book

Sweetbreads, with Mushrooms. Potatoes, Baked and General Directions Tarts, Bohemian No 1 No. 2 No. 3 Carlsbad Puffdough Laro-e Fruit Tarts Lar^e German Tarts Laro-e Hanover Tarts Tea Eoo-s Toast, Dipped Milk No. 1 '' No. 2 "

• No. 3 PressburgTomatoes, Fried on Stuffed No. 1 No.

Tripe, Sour Gravy Trout (Brook) Marinated in Wine Trout (Lake) Turnips, Mashed Turkey, '' Chestnut "

Oyster "

Sage FsLge Turtle Twist, Christmas Twists Udder, Fried Brisket, Stuffed Cutlets, Breaded '' with Mushrooms... "

Prague Style '' Fillet, Pickled and Roasted 66 '' Fricandeau Hash '' of Calf's Head Leg, "

' ' "

with Lemon Gravy... '' Rolls, Stuffed Vienna Schnitzel w4th Caraway Seed ' ' ' ' Cream Gravy ' ' Paprika "

Wine Gravy Haslet, Baked Kidneys, Sour Gravy '' ' Liver Dumplings Pluck, Baked Tongue Vegetables, General Directions 146 with Gravy Leg of Liver, Stewed Saddle of.

Page 326 See this page in the book

Pa<>'e ^'eiiison, Saddle of, with Horse^ ' or Leg', RoastedlOo Shoulder, Stewed ^hite Fish, Baked in Wine IVild Duck, Roasted ^Yild Goose ^Vild Pioeon Paííe Cliaudeau Dandelion Elder Blossom 30G Spiced Wonders Dry Hop No. 1 '' '' No. 2 '' '' No. 3 Homemade Starter

Page 327 See this page in the book

TELEPHONE DOUGLAS lOOS National Printing Co. Printers oi Anything In Any Tongue

Page 328 See this page in the book

^f-l sale by National Printing Co., Omalia, Nebr. ^ Bohemia under Hapsburg Misrule by Thomas apek Chapters by Profs. Bohumil Simek, H.

Miller, W.

Monroe, Leo.

Wiener, Emily G.

Balch. The story of Austria's oppression of Bohemia, the latter's in the creative arts, her share in the Slavic regeneration, her ideals and the reason why she attain national fredom—are here presented in keen chapters that make a most convincing' appeal. — The ideals and aspirations of the and Slovak peoples as affected by the European war.

Bindiiig^, $1.00 ppd.

Boiiemla and the echs. The History, People, Institutions and the Geograi)hy of the Kingdom, Accounts of Moravia and Silesia by Will S. IVfonroe, author of "Turkey and the Turks". "In Viking Land:

Norway", "Sicily", etc.

With numerous illustration and maps.

Beautifully houud In price $3.15 The Story of Bohemia the Earliest to the of National Independence in a Short Summary of Latter Events. By C. Edmund Maurice. illui^tratiou.s and map, clothbound, price $1.50 History of Bohemia. liy F'raucis Count Luetzo'»v. An authentic and extensive history of the Nation, in the neat Everyman's Library edition. bound, cts.

Guide to the Kingdom of Bohemia. Historical sketches of the po siton of the Bohemian Nation in Austria by Francis Count Luetzow. The Coutry of the Book and the Cup, — sketches of Prague, description of the trade of Bohemia, its home-industry, costumes, etc., statistics of the home-industries, an essay on the Bohemian Language and Literature, on the Music, etc.

numerous illvistrat ions, fac-similes, maps, etc.

In binding, $1.00.

Page 329 See this page in the book

^ The Life and Times of Mistr John Hus the great Reformer and Martyr, burned stake in at Constance. By the Count Luetzow.—398 6x9, clothbovind. price $4.25 The Hussite Wars by the Count Luetzow. The sequel to "Life and Times of M. John Hus" is mainly founded on documents written in the Bohemian language, most of whicli are unknown to Englisli readers. The Hussite movement has g^enerally viewed as an almost exclusively religious one.

Ct.

Luetzow proves though the religious motive was undoubtedly the most prominent one, two currents of thoug'ht contributed largely to the outbreak of the Hussite wars.

Ct.

Luetzow's accounts of the battles of the Hussite wars, founded on the narrative of the contemporary chroniclers, throw much on the Hussite system of warfare which belongs to a period of transition. The Count draws our attention to the protagonist of the Hussite wars, John Zizka of Trocnov, the most picturesque and the most interesting figure of period.—.384 6x9, elothboiind, Heroes of Bohemia: Hus, Jerome and Ziscaby the Rev.

J. W.

Mears, D.

D., author of "Martyrs of France", Beggars of Holland", etc.—With a map of the Crown Lands, olothbotiud, $1.10 For sale by NATIONAL PRINTING COMPANY, OMAHA, NEBR.

Page 330 See this page in the book

Juvenile Books about the Life of Slavonic Nations: BARBORA, OUR LITTLE BOHE31IAN COUSIX, by Clara Vostrovsky Winlow.

clothbound, cts OUR LITTLE POLISH COUSIJV, by Florence E.

Mendel, Illustrated, cts.

OUR LITTLE RUSSIAN COUSIN, by Mary Hazelton Wade.

cts.

OUR LITTLE BULGARIAN COUSIN, by Clara Vostrovsky Winlow.

cts.

OUR LITTLE SERVIAN COUSIN, by Clara Vostrovsky Winlow. cts.

Bohemian Made Easy. A' Manual of the Lang-uag-e for English speakingpeople.

By Charles Jonáš.

Clothbound, $1.60, Dictionaries. BOHEMIAN-ENGLISH, by prof.

Dr.

Mourek, $2.50.

ENGLISH-BOHEMIAN, by prof.

Dr.

Mourek, $2.50.

BOHEMIAN-ENGLISH, and ENGLISH-BOHEMIAN, abridged, by Mourek, $2.50.

BOHEMIAN-ENGLISH, pronunciation, by Chas..Jonáš, cloth, $1.85.

ENGLISH-BOHEMIAN, pronunciation, by Chas. Jonáš, cloth, $1.85.

BOHEMIAN-ENGLISH, pocket edition, by F.

B. Zdrbek, $1.00.

ENGLISH-BOHEMIAN, pocket edition, by P.

B. Zdrbek, $1.00.

BOHE3IIAN-ENGLISH and ENGLISH-BOHEMIAN, in one volume, by F.

Zdrbek, $1.75.

The Labyrinth of the World and the Paradise of the Heart by John Amos Komenský (Comenius) A classical of Bohemian literature by the renowned educator is presented here in the English, translated by Count Luetzow.—Beautifully bound in price postpaid, $1.«0.

For sale by National Printing Co., Omaha, Nehr. H if

Page 332 See this page in the book

.^'."

^--^ -•' *%' <-. °o \ ^^.<f '^siÁ-^ "^^ 0.^ -v a\ „ -, ^ ' • • ^^ O.

Page 333 See this page in the book

,í^-'.v.'^o^ *.i.*^-\/ %'-^%o'> \'% !• "^-Z •^'' "^W •*»'• \/ '^^'^'^•" ^^ ^ o.

'o • A <*^ "Trs *,0^ 5<($.

< o HECKMAN BINDERY INC.

^ OCT 88 ^^W N. MANCHESTER, ^*=í*^ INDIANA 46962