{"product_id":"2940148111382","title":"365 Foreign Dishes","description":"1.—Austrian Goulasch.\u003cbr\u003e\u003cbr\u003eBoil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.\u003cbr\u003e\u003cbr\u003e2.—East India Fish.\u003cbr\u003e\u003cbr\u003eSlice 1\/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.\u003cbr\u003e\u003cbr\u003e3.—English Gems.\u003cbr\u003e\u003cbr\u003eCream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1\/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1\/2 cup of flour, 1 cup of raisins, 1\/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1\/2 full and bake until done. Then cover with chocolate icing.\u003cbr\u003e\u003cbr\u003e4.—Turkish Pudding.\u003cbr\u003e\u003cbr\u003eDissolve 1\/2 box of gelatin; chop 1\/4 pound of dates and mix with 2 ounces of boiled rice, 1\/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.\u003cbr\u003e\u003cbr\u003e5.—Chinese Chicken.\u003cbr\u003e\u003cbr\u003eCut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.\u003cbr\u003e\u003cbr\u003e6.—Scotch Scones.\u003cbr\u003e\u003cbr\u003eSift 1-1\/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.\u003cbr\u003e\u003cbr\u003e7.—Egyptian Meat Balls.\u003cbr\u003e\u003cbr\u003eChop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1\/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.\u003cbr\u003e\u003cbr\u003e8.—Austrian Potato Dumplings.\u003cbr\u003e\u003cbr\u003ePeel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.\u003cbr\u003e\u003cbr\u003e9.—Belgian Rice Dessert.\u003cbr\u003e\u003cbr\u003eCook 1 pint of milk; add 1\/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.\u003cbr\u003e\u003cbr\u003e10.—Bavarian Pear Pudding.\u003cbr\u003e\u003cbr\u003eSoak 1\/2 loaf of bread and press dry. Mix with 1\/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.\u003cbr\u003e\u003cbr\u003e11.—French Pineapple Bisque.\u003cbr\u003e\u003cbr\u003eBeat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.\u003cbr\u003e\u003cbr\u003e12.—Russian Pancakes.\u003cbr\u003e\u003cbr\u003eMake a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible.\u003cbr\u003e\u003cbr\u003e13.—Egyptian Cabbage.\u003cbr\u003e\u003cbr\u003eParboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine.","brand":"Lost Leaf Publications","offers":[{"title":"Default Title","offer_id":47075251683568,"sku":"2940148111382","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940148111382_p0.jpg?v=1763697194","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940148111382","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}