Bohemian-American Cook Book

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

From Bohemian-American Cook Book, 1915, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 take away from the fire immediately. If the yolks were to boil, they would curdle. 5. BARLEY SOUP.

From Bohemian-American Cook Book, 1915, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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 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

From Bohemian-American Cook Book, 1915, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Bohemian-American Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Bohemian-American Cook Book, 1915, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, 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.

From Bohemian-American Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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 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, turningthem 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, 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.

From Bohemian-American Cook Book, 1915, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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. 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.

From Bohemian-American Cook Book, 1915, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Bohemian-American Cook Book, 1915, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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žehí?'Jca se zelím. Take two pounds of spare-ribs and cut them up, so will be two or three in one ' 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.

From Bohemian-American Cook Book, 1915, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, add it to the boiling liquor, stirring constantly.

From Bohemian-American Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Bohemian-American Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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 to a paste with six of salt and mix.

From Bohemian-American Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. »

From Bohemian-American Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 cup of sour cream, two tablespoons of and allow the liver to stew slowly, basting frequently. Add salt before serving.

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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.

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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 seasoned 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.

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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.:Skopové maso. 226. MUTTON CHOPS.

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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

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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 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

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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. 233. MUTTON WITH CARROTS.

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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 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.

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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. 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, 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

From Bohemian-American Cook Book, 1915, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, 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

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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.

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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

From Bohemian-American Cook Book, 1915, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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 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

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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.

From Bohemian-American Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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saucepan a piece of butter, a sliced onion, minced partwo of thin with the strained liquor and mix smooth. 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 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.

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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. PIE. Paštika z kuat. Cut into pieces a four or five pound chicken.

From Bohemian-American Cook Book, 1915, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. • 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.

From Bohemian-American Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

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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.

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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.

From Bohemian-American Cook Book, 1915, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

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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

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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

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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. 322. BEAR STEAK.

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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

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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.

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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.

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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.) 339. MARINATED CARP.

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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

From Bohemian-American Cook Book, 1915, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 347. PIKE WITH

From Bohemian-American Cook Book, 1915, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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 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.

From Bohemian-American Cook Book, 1915, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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).

From Bohemian-American Cook Book, 1915, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 365. BASS WITH OYSTERS.

From Bohemian-American Cook Book, 1915, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 369. LAKE TROUT.

From Bohemian-American Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, ' 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.

From Bohemian-American Cook Book, 1915, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 389. CODFISH BALLS No.

From Bohemian-American Cook Book, 1915, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Bohemian-American Cook Book, 1915, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 420. FRIED FROG

From Bohemian-American Cook Book, 1915, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^^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. ' 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.

From Bohemian-American Cook Book, 1915, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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se šunkou. the ham, onion, salt, pepper, minced parsley or chives, and cream, as in the 449. OMELETTE WITH BACON.

From Bohemian-American Cook Book, 1915, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Bohemian-American Cook Book, 1915, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, salt, pepper and the beaten white, and stir carefully. Fill a buttered baking dish and bake a golden brown. 471. SOUR POTATOES.

From Bohemian-American Cook Book, 1915, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 teaspoon 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.

From Bohemian-American Cook Book, 1915, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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).

From Bohemian-American Cook Book, 1915, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, 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. 510. STRING BEANS.

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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.

From Bohemian-American Cook Book, 1915, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

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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.

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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 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.

From Bohemian-American Cook Book, 1915, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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572. TOMATO SALAD No. z rajshých jahlíel'. Scald, in a bowl, add a minced and pour all vinegar and water, sweetened to 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 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

From Bohemian-American Cook Book, 1915, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Bohemian-American Cook Book, 1915, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Bohemian-American Cook Book, 1915, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Bohemian-American Cook Book, 1915, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

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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.

From Bohemian-American Cook Book, 1915, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. If 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 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. 671. APPLE PIE No.

From Bohemian-American Cook Book, 1915, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

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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. 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.

From Bohemian-American Cook Book, 1915, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pie plate with Mix a cup with a cup of sugar, fold in three whites beaten all the crust and

From Bohemian-American Cook Book, 1915, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Bohemian-American Cook Book, 1915, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Bohemian-American Cook Book, 1915, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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,

From Bohemian-American Cook Book, 1915, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, in the pour into a buttered baking dish, sprinkle with sugar,

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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

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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

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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.

From Bohemian-American Cook Book, 1915, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

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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

From Bohemian-American Cook Book, 1915, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Bohemian-American Cook Book, 1915, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 dissolved 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 squares and dry in a shady place, turning daily. When thoroughly dry hang in a dry place in clean bags. 754. BUTTERMILK YEAST.

From Bohemian-American Cook Book, 1915, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. _

From Bohemian-American Cook Book, 1915, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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. ^

From Bohemian-American Cook Book, 1915, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Bohemian-American Cook Book, 1915, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

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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 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

From Bohemian-American Cook Book, 1915, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 26G baking' soda dissolved in hot water, mix well, then add enongli flour to roll. Bake in a medium oven. 852. SUGAR COOKIES.

From Bohemian-American Cook Book, 1915, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 27G

From Bohemian-American Cook Book, 1915, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Bohemian-American Cook Book, 1915, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ^ 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.

From Bohemian-American Cook Book, 1915, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Bohemian-American Cook Book, 1915, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Bohemian-American Cook Book, 1915, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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