Gourmet Foods

• 1 can (8 ¼ oz.) crushed pineapple in syrup
• 1 large thin-skinned navel orange, unpeeled
• 1 package (12 oz.) fresh cranberries, washed
• 1 cup sugar

Drain syrup from pineapple into blender. Cut orange into about 1 inch pieces; add to the blender. Whir until pieces are coarse. Stop and stir as needed. Pour half of the mixture from blender into a bowl. Add half the cranberries to the blender; whir until coarsely chopped. Repeat with remaining cranberries and orange. Pour all into a bowl; add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in tightly covered jars in the refrigerator.

• 1/3 cup all purpose flour
• ½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. garlic powder
• ¼ tsp. pepper
• 1 can (5.3 oz.) evaporated milk
• 1 broiler-fryer (2 ½ to 3 lbs.), cut up
• ¼ cup oil

Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated milk. Add a few chicken pieces to food storage bag. Shake to coat. Remove the chicken from the bag. Repeat with remaining chicken.

Heat oil in a large skillet. Add chicken. Brown over medium high heat. Cook over moderate heat for about 25 minutes, or until meat near the bone is no longer pink and juices run clear, turning pieces over frequently.

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400 degrees.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 1 egg, beaten
• 1 ½ lbs. ground beef
• 1 8-oz. can pizza sauce
• ¾ cup Shredded pasteurized process cheese
• ¾ cup quick oats, uncooked
• ¼ cup cold water
• ½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375 degrees, for 15 to 20 minutes or until brown.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350 degrees, for 30 minutes or until lightly browned.

• 2 pounds whitefish
• 2 pounds pike
• 2 pounds winter carp
• 5 onions
• 2 quarts water
• 4 teaspoons salt
• 1 ½ teaspoons pepper
• 3 eggs
• ¾ cup ice water
• ½ teaspoon sugar
• 3 tablespoons matzo or cracker meal
• 3 carrots, sliced

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.

Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper.

Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls.

Carefully drop into the fish stock. Add the carrots. Cover loosely and cook for the last half hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days.

• ¼ cup salad oil
• 2 cups sliced onions
• 6 slices pike, whitefish, or salmon
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 tomatoes, diced
• 2 lemons, sliced thin
• ½ cup water
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar, and bay leaf. Cover and cook over low heat for 45 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

• 3 tablespoons butter
• 1 cup chopped onions
• 4 slices whitefish or pike
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup water
• ½ cup sour cream

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir in the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

• 1 ¼ lbs. lamb steak
• 2 cloves garlic
• 1 large onion, sliced
• 4 tbs. olive oil
• Pinch of rosemary
• ½ cup dry sauterne
• Salt and pepper to taste

Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.

Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center of each square; roll and fasten with toothpicks.

Heat olive oil in skillet; brown rolls quickly about 5 minutes or until golden in color. Sprinkle pinch of rosemary over all; cover; cook slowly about 15 minutes or until tender. Add sauterne; simmer 3 minutes.

Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.

Other Ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste
• Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.

Serve very hot. Serves 4.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.

Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.

Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.

While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.

Serve very hot. Serves 2.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 1 large can tomato puree
• 2 cloves garlic
• 4 tbs. olive oil
• 1 bay leaf
• 1 lb. spaghetti
• 2 ozs. Grated Romano cheese
• ½ tsp. sugar
• Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.

Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.

Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.

Serve very hot. Serves 4 to 6.

• 1 broiler (3-4 lbs.)
• 1lb. fresh mushrooms
• 2 cloves garlic
• 1 large onion, sliced
• 6 tbs. olive oil
• 1 tbs. butter
• ½ cup sherry
• Salt and pepper to taste

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste.

Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute.

Serve very hot. Serves 4.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• ½ cup peanut or olive oil
• 2 large onions, sliced
• 6 tbs. wine vinegar
• 1 ½ tsp. sugar
• Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped

Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.

Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.

Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.

Serves 4 to 6.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.
Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.
Other ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. lamb (from leg)
• 1 cup rice
• 1 large onion, sliced
• ¼ cup olive oil
• ½ can of tomato paste
• 1 cup warm water
• Salt and pepper to taste

Have lamb cut into small cubes as for stew.

Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is soft. Add salt and pepper.

Blend tomato paste in cup of warm water; add to lamb. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts of boiling water to which ½ teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in the center. Place lamb in hollow; pour sauce over lamb.

Serve very hot. Serves 4 to 6.

• 3 tablespoons cornstarch
• 2 cups pineapple juice
• 1 cup sugar
• 1/8 teaspoon salt
• 2 cups crushed pineapple
• 4 egg whites
• A baked pie shell

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.

• 8 slices stale white bread
• 3 ½ cups milk
• 4 tablespoons butter
• ½ cup sugar
• 2 eggs, beaten
• ½ cup sherry
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup seedless raisins

Cut the bread into small cubes (this should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 ½ quart buttered baking dish and place in a pan of hot water.

Bake in a 375 degree oven for 1 hour or until a knife inserted in the center comes out clean. Serves 6.

Stretched Strudel Dough

• 3 cups sifted flour
• ¼ teaspoon salt
• 2 eggs
• 3 tablespoons salad oil
• ¼ cup lukewarm water

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides or the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes. For the next step you will need a large working surface - one you can walk around. A kitchen table works best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until the dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the following fillings over half the surface; then raise the cloth and roll up the strudel from the filled side, guiding it with the other hand. Place on a heavily greased baking sheet. Brush with oil or melted butter.

Bake in a 400 degree oven for 35 minutes or until browned and crisp. Cut into 1 ½ inch slice immediately. Makes about 40 slices.

If you like smaller strudels, divide dough in two before rolling, and make 2 strudel.

Unstretched Strudel Dough

• 2 ½ cups sifted flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 2/3 cup ice water
• 4 tablespoons salad oil

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the egg, water and oil into it. Work into the flour and knead until smooth and elastic. Place a warm bowl over it for 30 minutes.

Roll out as thin as possible and spread with one of the fillings. Roll up like a jelly roll, brush with oil or melted butter. Bake in a 350 degree oven 45 minutes. Cut into 1 inch slices while hot. Makes about 36.

Fillings for Strudel

Cabbage:

• 6 cups finely shredded cabbage
• ½ cup minced onions
• 1/3 cup butter or chicken fat
• 1 ½ teaspoon pepper
• 2 teaspoons sugar

Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough. Serve with main courses.

Liver:

• 1 ½ pounds calf’s liver
• 1 cup diced onions
• ½ cup chicken fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough and roll up. Make 4 small strudels with this filling.

Sauerkraut:

• 2 pounds sauerkraut
• ¼ cup minced onion
• 4 tablespoons butter or chicken fat
• 2 teaspoons sugar
• ¼ teaspoon pepper

Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough and roll up. Serve with main courses.

Apple:

• 1 cup fine bread crumbs
• 1 ½ cups ground nuts
• 4 cups chopped apples
• 2 tablespoons grated lemon rind
• 2 tablespoons lemon juice
• 1 cup seedless raisins
• ½ cup sugar
• 2 teaspoons cinnamon

Sprinkle bread crumbs over half the oiled, stretched dough. Sprinkle the nuts over it and spread evenly with the hand. Mix the apples, lemon rind, lemon juice and raisins together. Spread over the nuts. Sprinkle with the sugar mixed with the cinnamon. Roll up.

Mixed Dried Fruit:

• 1 pound prunes, pitted
• 1 pound dates, pitted
• 1 cup candied mixed fruit
• 1 whole lemon
• 2 cups walnuts
• 4 tablespoons sugar
• 2 teaspoons cinnamon

Grind the prunes, dates, candied fruit, lemon and walnuts in a food chopper. Divide the strudel dough in two. Spread the rolled dough with oil and use half the fruit mixture for each. Roll up, brush with oil and sprinkle with a mixture of sugar and cinnamon.

Cherry:

• 1 ½ cups finely ground nuts (except peanuts)
• 4 cups canned sour red cherries, pitted and drained
• 1 cup sugar

Spread the nuts over half the oiled strudel dough and cover with the cherries. Sprinkle with the sugar. Roll up.

Poppy Seed:

• 1 pound ground poppy seeds
• ¾ cup honey
• ½ cup light cream
• ½ cup currants
• 1 tablespoon grated lemon rind
• 3 tablespoons melted butter

Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with the butter.

Walnut:

• 4 cups chopped walnuts
• 2 cups chopped apples
• 1 cup sugar
• 2 teaspoons cinnamon
• 3 tablespoons grated lemon rind

Spread the nuts on half the oiled dough and cover with the apples. Sprinkle with the sugar mixed with the cinnamon and lemon rind. Roll up.

This strudel is also good made in thin rolls, so divide the dough into four, if you like, and make 4 small strudel.

Coconut:

• 3 cups shredded coconut
• 2 cups ground nuts
• 2 cups fruit preserves

Mix the coconut, nuts and preserves together and spread ¼ amount on each piece of oiled dough. Roll up.

Cheese:

• 2 eggs
• ½ cup sugar
• ½ pound pot cheese
• ½ pound cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoons dry bread crumbs

Beat the eggs and sugar until thick. Add the pot cheese and vanilla. Continue to beat until smooth.

Sprinkle the bread crumbs over half the oiled strudel dough and spread the cheese mixture over it. Roll up.

• 1 lb. noodles (1/2 inch wide)
• 1 small mozzarella (3/4 lb.)
• ½ cup grated Parmesan cheese
• 4 tbs. olive oil
• 1 large chopped onion
• 1 large can tomato puree
• ½ tsp. sugar
• Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.

Cook noodles about 15 minutes or until tender (stirring constantly to prevent sticking) in 5 quarts of rapidly boiling salted water. Drain. Alternate in baking dish layers of noodles, sauce, thin slices of mozzarella, and a sprinkling of grated Parmesan cheese. Serves 4 to 6.

• 1 lb. any type cut macaroni
• 1 lb. ricotta
• ½ cup milk
• 2 ozs. Butter
• ½ cup grated Parmesan cheese
• Salt to taste

Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot; add butter.

Mix ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes over low heat in covered pot. Sprinkle with grated Parmesan cheese.

Serve very hot. Serves 4 to 6.

• 6 fillets of salt herring
• 3 tablespoons butter
• 4 boiled potatoes, peeled and sliced
• 2 onions, sliced
• 2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.

Bake in a 400 degree oven for 25 minutes. Serves 6 as an appetizer.

• ½ cup salad oil
• 6 slices carp, pike or whitefish
• 3 teaspoons salt
• ¾ teaspoons pepper
• 2 tomatoes, diced
• 1 package frozen mixed vegetables, defrosted
• 3 potatoes, peeled and diced
• 2 onions, sliced
• ¼ teaspoon garlic powder

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven for 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce heat to 350 degrees and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6 to 8.

• 3-4 pound fryer
• 1 cup bread crumbs
• ½ cup cracker meal
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• 1/3 cup chicken fat
• 2 onions, thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, and salt and pepper together. Dip the chicken pieces in the eggs and then in the bread crumb mixture.

Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.

Bake in a 350 degree oven for 45 minutes. Serves 4.

Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve.

• 1 ½ cups sifted flour
• 4 tablespoons grated onion
• ½ cups rendered goose fat
• 1 ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika

Lightly mix all the ingredients together.

• 1 pound dried apricots
• 4 cups water
• 2 onions, minced
• 3 pounds center cut chuck
• 2 tablespoons fat
• 1 ½ teaspoons salt
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Wash the apricots and soak in the water for 1 hour.

Brown the onions and meat in the fat. Add the salt, bay leaf, lemon juice, sugar, cinnamon and undrained apricots.

Cover and cook over low heat 2 ½ hours or until meat is tender. Remove bay leaf. Serves 6 to 8.

• 2 teaspoons salt
• ½ teaspoons pepper
• ½ teaspoon garlic powder
• 4 pounds chuck or brisket
• 2 tablespoons fat
• 3 onions, sliced
• 1 ½ cups boiling water
• 3 tomatoes, diced
• 3 carrots, quartered
• 2 green peppers
• 4 potatoes, peeled and cut in half

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 ½ hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 1 egg
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 2 tablespoons fat1 ½ cups beef stock
• 2 tablespoons lemon juice
• 1 lemon, thinly sliced
• ¼ cup seedless raisins
• 3 tablespoons sugar
• 6 gingersnaps, crushed

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1 inch balls; lightly roll them in the cornstarch.

Melt the fat in a deep skillet. Brown the meat balls in it. Add the stock, lemon juice, lemon, raisins and sugar. Cover and cook over low heat for 35 minutes. Stir in the gingersnaps and cook an additional 10 minutes. Serves 6.

• 1 onion, minced
• 1 green pepper, diced
• 3 stalks celery, sliced
• 3 tablespoons fat
• 6 slices bread
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon thyme
• 1 teaspoon paprika
• 1 egg

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika, and egg. Mix well and stuff the veal.

• 2 cups grated potato, drained
• ½ cup minced onion
• 4 tablespoons potato flour
• 1 egg
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Mix all the ingredients and stuff main meat if part of meal.

• 2 pounds veal
• 2 onions, diced
• 3 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• 2 green peppers, sliced
• ¾ cup canned tomato sauce

Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 6 to 8.

• ½ lb. chopped beef
• ¼ cup olive oil
• ½ can tomato paste
• 1/8 tsp. crushed red pepper seeds
• 1 cup boiled sliced mushrooms
• 1 clove garlic
• 1 large can plum tomatoes
• Salt and pepper to taste

Heat oil in saucepan; add mushrooms, garlic, pepper seeds, beef; simmer for 5 minutes; stir frequently. Add tomatoes; simmer over low flame for 45 minutes. Stir occasionally; add tomato paste and blend; stir; add salt.

Cover. Simmer for 30 minutes more; stir occasionally to prevent sticking. The longer this cooks, the better the flavour. Keep hot over very low flame until ready to use. This is enough sauce for 1 ½ pounds of spaghetti or any type of macaroni.

Serves 6 to 8.

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• 2 ½ cups flour
• 1/3 cup ice water
• 1 tsp. almond extract
• ¾ tsp. salt
• 1 cup butter or shortening

Sift together flour and salt. Gently blend in shortening; add flavouring; gradually add sufficient water to hold ingredients together. Gently form a smooth ball. Cut in half.

Roll out dough in circular piece about ½ inch thick on lightly floured board.

Sufficient for a 2 crusts 8 or 9 inch pie.

• 6 eggs
• 1 lb. flour
• 6 drops anise oil
• ½ lb. butter or shortening
• ½ cup sugar
• 1 tsp. baking powder
• ½ tsp. salt

Beat 5 eggs with salt; add sugar; blend thoroughly.

Sift flour and baking powder; add to eggs and sugar mixture. Add anise oil (which may be purchased at the drugstore), softened butter or shortening; mix well. Knead until dough is smooth and manageable. Then roll dough into oblong loaf 5 inches broad and about ¾ inch thick. Brush with 1 beaten egg; sprinkle with sugar; cut into 1 inch slices.

Place slices in greased baking pan; bake for 15 minutes in moderate oven, or until light brown.

Enough for 2 ½ dozen slices. An unusual flavour!

Chicken Hunter Style #1

• 1 frying chicken (4 lbs)
• 4 small onions
• 5 tbs. olive oil
• ½ cup flour
• 1 clove garlic, chopped
• 1 cup canned tomatoes
• 1 cup sliced mushrooms
• 1 large green pepper
• Salt and pepper to taste

Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for about 10 minutes.

Stem, seed, and slice green pepper lengthwise. Mix with onions, garlic, and tomatoes; add mixture to chicken.

Cover; simmer slowly for 40 minutes. Add mushrooms; simmer 15 minutes or until mushrooms and chicken are tender.

Serve very hot. Serves 4 to 6.

Chicken Hunter’s Style #2

• 1 roasting chicken (4 lbs.)
• 2 tbs. butter
• 3 tbs. olive oil
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 tsp. chopped parsley
• 1 tbs. tomato paste
• ¾ cup dry sherry
• Salt and pepper to taste

Have chicken clean and cleaned and cut into serving pieces.

Melt butter and olive oil in hot skillet. Brown chicken on each side for about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.

Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to tome.

Serve very hot. Serves 4 to 6.

• 3 eggs
• ½ cup salad oil
• 2 tablespoons sugar
• 1 cup sifted flour
• ¼ teaspoon salt
• 4 tablespoons poppy seeds (optional)

Beat the eggs until light, and then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.

Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff during baking.)

Bake in a 325 degree oven for 15 minutes or until brown on the edges. Makes approximately 36.

• 2 pounds halibut, ½ inch thick
• ¾ cup sifted flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 cup milk
• 6 tablespoons butter

Cut the halibut in ½ inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.

• 12 pound goose
• 4 tablespoons rendered goose fat
• 1 cup diced onions
• 5 cups grated drained potatoes
• 1 egg, beaten
• 4 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.

• 4 tablespoons chicken fat
• 1 cup sliced mushrooms
• 4 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups chicken stock
• 2 cups diced cooked chicken
• 1 pimento, chopped
• 2 tablespoons sherry

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento, and sherry. Heat and serve on toast or in patty shells. Serves 4.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 baby lamb (about 8 lbs.)
• 12 strips bacon
• 3 large tart apples
• 6 cloves garlic
• 2 whole cloves
• 1 large onion, sliced
• Salt and pepper to taste

Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small pieces of bacon and garlic. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves.

Sew or skewer to prevent stuffing from falling out.

Place lamb in Roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes.

Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 ½ hours or until tender.

Baste occasionally. If pan becomes dry, add a little water.

If preferred, lamb may be broiled over charcoal on a spit.

• 1 ½ lbs. top round steak
• 3 strips bacon
• 1 large onion, sliced
• 2 cloves garlic
• 2 tsp. chopped parsley
• Salt and pepper to taste

Have steak sliced very thin (about ¼ inch) and cut into 3 inch squares. Place small piece of garlic, slice of onion, pinch of parsley, and 1 inch piece of bacon in center of each square. Roll carefully so ingredients do not ooze out. Top with small piece of bacon. Fasten each roll together with toothpicks.

Place on broiler rack about 5 inches below flame and broil about 5 minutes on each side or until golden brown and tender. Sprinkle with salt and pepper.

Serve very hot. Serves 4 to 6.

• 1 large lobster (about 2 lbs.)
• 6 tbs. olive oil
• 1 clove garlic, chopped
• 1 tsp. chopped sweet basil
• 1 tbs chopped parsley
• 2 tbs. grated Parmesan cheese
• ½ tsp. oregano
• ½ cup bread crumbs
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.

Crack large claws.

Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.

Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 2.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 1 lb. spaghetti
• ¼ lb. butter
• 2 ozs. Grated Parmesan cheese
• Salt to taste

Cook spaghetti in 5 quarts of rapidly boiling salted water for 20 minutes. Drain. Melt butter in saucepan over low flame. Serve spaghetti in heated individual plates. Pour melted butter over steaming spaghetti; sprinkle with grated Parmesan cheese.

Serve immediately. Serves 4 to 6.

• 10 pound goose
• ½ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons rendered goose fat
• 1 cup diced onions
• 2 cups boiling water
• 1 small bay leaf

Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2 ½ hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 cloves of garlic, minced
• 3 cups diced apples
• 12 pitted prunes
• 1 egg
• 4 tablespoons dry bread crumbs
• 2 tablespoons brown sugar

Singe the duck to remove pin feathers; wash and dry. Make a paste of the salt, pepper, and minced garlic. Rub into the duck. Mix together the apples, prunes, egg, bread crumbs and sugar. Stuff the duck and close the opening. Place on a rack in a roasting pan.

Roast in a 400 oven for 20 minutes; reduce the temperature to 350 degrees and roast for 2 ½ hours longer or until browned and tender. Pour off the fat a few times during the roasting. Serves 4.

• 3 tablespoons butter
• ½ cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups sifted flour
• 1/8 teaspoon salt
• 1 ½ teaspoons baking powder
• 2 egg whites
• 1 cup brown sugar
• 1 cup ground poppy seeds

Cream the butter, gradually adding the sugar. Mix in the egg yolks and vanilla. Sift together flour, salt and baking powder and add to butter mixture. Pat into an 8 inch square buttered pan. (The mixture won’t hold together when you’re handling it, but will when baked.)

Beat the egg whites until they begin to stiffen, and then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough.

Bake in 350 degree oven for 25 minutes or until delicately browned and set. Cool and cut into squares.

• 1 pound poppy seeds
• 2 cups honey
• ½ cup sugar
• 2 cups chopped nuts
• ½ teaspoon powdered ginger

Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.

Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn’t run, it is thick enough.) Stir in the nuts and ginger.

Moisten hands; pat out mixture onto wet board to thickness of about ½ inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a specula.

• 4 lbs. top sirloin or eye round (in 1 piece)
• 2 large carrots, diced
• 1 tbs. chopped parsley
• 2 large onions, sliced
• 2 tbs. olive oil
• 1 clove
• 2 oz. butter
• 1 cup burgundy
• 3 tbs. tomato paste
• 2 cups hot water
• Salt and pepper to taste

Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.

Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.

Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.

Slice; serve very hot. Serves 6 to 8.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 whole dry cod (about 2 lbs.)
• 2 cloves garlic
• 3 tbs. tomato paste
• 2 sprigs fresh mint
• 1 tsp. washed capers
• ½ cup olive or peanut oil
• ½ cup flour
• 1 cup warm water
• Pinch of pepper to taste

Soak fish in cold water for 24 hours. Change water several times. Wash in cold water before cooking.

Cut fish in 4 inch serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; fry cod 3 or 4 minutes on each side until light brown. Sprinkle lightly with pepper to taste.

Blend tomato paste with warm water; pour over fish; add mint and capers; cover; simmer about 10 minutes or until tender and well done.

Serve very hot. Serves 4.

• 1 lb. mushrooms
• 1 large can plum tomatoes
• 4 tbs. olive oil
• 2 sweet basil leaves
• 1 large clove garlic
• Pinch of crushed red pepper seeds
• Salt to taste

Wash and slice mushrooms. Place olive oil in saucepan; brown garlic 2 minutes. Add mushrooms; simmer for 10 minutes. Mash tomatoes and add; stir; add pepper seeds, basil leaves, and salt. Cover. Simmer for 1 hour over low flame. Stir occasionally to prevent sticking. Pour over spaghetti when steaming hot. Enough sauce for 1 ½ pounds of any type pasta. Sprinkle with Pecorino cheese if desired.

• 1 lb. spaghetti
• ½ cup olive oil
• 1 clove garlic
• 12 filets of anchovy
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Fry garlic in hot oil about 3 minutes or until brown. Then remove garlic. Cut anchovies in ½ inch pieces and add to the hot oil; cook for 2 minutes; stir constantly. Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water. Drain; arrange on individual heated plates. Pour sauce over spaghetti. Top with grated Parmesan cheese. Use salt very sparingly since anchovies are very salty. Serves 4 to 6.

• 1 lb. rigatoni (pasta)
• 1 lb. Italian pork sausage
• 3 tbs. olive oil
• 1 chopped onion
• 1 lb. fresh mushrooms
• 1 bay leaf
• 1 large can tomato puree
• ½ cup grated Pecorino cheese
• 1 clove garlic
• Salt and pepper to taste

Cut sausage in 1 inch pieces; place in hot skillet with olive oil; brown slightly for about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt, and pepper; simmer for 15 minutes. Add tomato puree and bay leaf. Cover pan; cook slowly for 1 hour. Remove bay leaf.

Cook rigatoni about 20 minutes in 5 quarts of rapidly boiling salted water. When tender, drain and place in baking dish. Add sausage and sauce. Mix. Sprinkle with grated Pecorino cheese. Bake in a moderate oven for about 10 minutes.

Serve very hot. Serves 6.

Cook the rice in the salted water for 15 minutes. Drain, then add the milk.

Beat the eggs, and then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2 quart casserole; place in a pan of water.

Bake in a 325 degree oven for 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees and bake 1 hour longer or until a knife inserted in the center comes out clean. Serve warm or cold. Serves 6 to 8.

• 7 egg yolks
• 1 cup sugar
• ¼ teaspoon salt
• 1 cup mashed bananas
• ¾ cup sifted potato starch
• 1 cup coarsely chopped walnuts
• 7 egg whites, stiffly beaten

Beat the egg yolks until thick. Add the sugar and salt and beat until fluffy and lemon colored. Stir in the bananas and potato starch, then the walnuts. Fold in the egg whites. Pour into 2 greased 9 inch layer cake pans.

Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Cool on a cake rack. Spread whipped cream and sliced bananas on one layer and cover with the other. Serves 6 to 8.

• 6 egg whites
• 1 cup sugar
• ½ pound Passover almond paste
• ¼ cup matzo meal

Beat the egg whites until peaks begin to form; beat in the sugar and fold in the almond paste and matzo meal. Drop by the teaspoon onto a greased baking pan and flatten slightly with a wet knife.

Bake in a 350 degree oven for 20 minutes or until delicately browned. Makes about 6 dozen.

• ¾ cup matzo meal
• ¾ cup potato starch
• ½ teaspoon salt
• 6 egg yolks
• 1 ¾ cups sugar
• 1 cup orange juice
• 1 ½ cup ground walnuts
• 1 tablespoon grated lemon rind
• 6 egg whites, stiffly beaten

Mix the matzo meal, potato starch and salt together.

Beat the egg yolks until thick; gradually add the sugar, beating till lemon colored. Add the matzo meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Turn into a 9 inch tube pan.

Bake in a 325 degree oven for 1 hour or until brown and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6 to 8.

• 2 onions, thinly sliced
• 2 lemons, sliced
• 1/3 cup brown sugar
• ¼ cup seedless raisins
• 1 bay leaf
• 6 slices whitefish, pike or salmon
• 2 teaspoons salt
• 2 cups water
• 6 gingersnaps, crushed
• 1/3 cup cider vinegar
• ¼ cup sliced blanched almonds

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a sauce pan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 2 cups orange juice
• 2 tablespoons lemon juice
• ½ cup beef broth
• 2 tablespoons current jelly
• 2 oranges, segmented

Singe the duck to remove the pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in a 350 degree oven 3 hours, or until tender and browned.

Measure 2 tablespoons of the fat from the roasting pan and pour into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with sauce. Serves 6.

• 12 pound turkey
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 pound unsweetened pitted prunes
• 1 cup water
• 4 cups sliced apples
• 1 cup dry bread crumbs
• 2 teaspoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Season the turkey with the salt and pepper. Cook the prunes in the water for 10 minutes. Drain. Add the apples, bread crumbs, lemon juice, sugar, and cinnamon. Mix lightly and stuff the turkey. Sew the opening or fasten with skewers. Place in a roasting pan. Roast in a 350 degree oven for 3 to 4 hours or until the turkey is tender. Turn turkey to brown on all sides. Serves 10 to 12.

• 8- 10 pound goose
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 cup sliced onions
• 6 pounds cabbage, shredded
• 1 tart apple, grated

Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in a roasting pan and roast in a 350 degree oven for 2 hours or until almost tender.

Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or dutch oven and cook the onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8 to 10.

• 1 cup matzo or cracker meal
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 eggs
• 4 veal chops
• 4 tablespoons fat
• 2 onions, thinly sliced

Mix the meal, 1 ½ teaspoons salt and the pepper together. Beat the eggs and remaining salt. Dip the chops in the meal, the eggs and then the meal again.

Heat the fat in a baking pan. Arrange the chops in it and surround with the sliced onions. Bake in a 350 degree oven 45 minutes, turning the chops to brown evenly. Serves 4.

• 6 pounds brisket or fresh tongue
• 1 ¼ cups salt
• 2 tablespoons pickling spice
• 1 teaspoon saltpetre
• 1 teaspoon sugar
• 12 cloves garlic
• 1 quart water

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth; tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in a refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.

• 1 cup dried lima beans
• 4 pounds chuck or brisket
• 2 onions, sliced
• 2 tablespoons fat
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 5 cups boiling water
• 1 cup kasha

Soak the beans in water to cover for 12 hours. Drain.

Brown the meat and the onions in the fat. Add the salt, pepper, paprika, garlic powder, water and the beans.

Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.

Cook ½ hour longer or until meat is tender. Slice the meat and serve with the beans and kasha. Serves 8 to 10.

• 1 cans tomato paste
• 2 tbs. olive oil
• 1 clove chopped garlic
• 2 ½ cups warm water
• 1 chopped onion
• 1 bay leaf
• ½ lb. chopped lean beef or pork
• Salt and pepper to taste

Brown onion, garlic, and meat in olive oil in saucepan for about 10 minutes. Add paste; stir; cook 3 minutes longer. Add salt and pepper, water, bay leaf. Cover; simmer for 1 hour. Remove bay leaf; simmer 30 minutes longer.

• 2 jars strained prunes (baby food)
• ½ cup prune juice
• 1 cup boiling water
• ½ cup brown sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons cornstarch
• ¼ cup cold water
• 1 tablespoon lemon juice
• ½ cup chopped walnuts (optional)
• 2 egg whites, stiffly beaten
• ½ cup heavy cream, whipped

Combine the prunes, prune juice, boiling water, sugar, cinnamon and salt. Mix the cornstarch and cold water until smooth and stir into the prune mixture. Cook over low heat, stirring constantly until mixture reaches the boiling point. Cook 5 minutes longer, stirring occasionally. Cool and stir in the lemon juice and walnuts, if used. Fold in the egg whites and whipped cream. Pour into a mold or 8 individual serving dishes.Chill and garnish with a dab of whipped or sour cream. Serves 8.

• 1 cup sifted cake flour
• ½ cup sifted unsweetened cocoa
• ¼ pound butter
• 1 ¼ cups brown sugar, packed
• 2 eggs
• 1/8 teaspoon salt
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 cup pecans

Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk.

Stir in the vanilla and pecans. Pour into a greased 8 inch square pan.

Bake in a 350 degree oven for 30 minutes or until a cake tester comes out clean. Cut into 1 ½ inch squares before cooling. Makes about 25.

CHOCOLATE CHIP COOKIES

• ¼ pound butter
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg, beaten
• 1 1/8 cups sifted flour
• ½ teaspoon salt
• ½ teaspoon baking soda, in 1 tablespoon water
• 1 teaspoon hot water
• ½ teaspoon vanilla extract
• 1 package (6ounce) chocolate bits
• ½ cup chopped walnuts

Cream the butter and beat in the granulated and brown sugars until light and fluffy. Beat in the egg. Sift together the flour, salt and baking soda. Work into the butter mixture. Stir in the hot water, vanilla, chocolate bits and nuts. Drop by the teaspoon onto a greased cookie sheet.

Bake in a 375 degree oven 10 minutes or until brown. Makes about 40.

• 2 eggs
• ¾ cup sugar
• 2/3 cup honey
• ¾ cup sliced almonds
• 2 ½ cups sifted flour
• ½ teaspoon cinnamon
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ nutmeg
• ¼ teaspoon baking soda
• ½ cup chopped candied fruit peel

Beat the eggs and sugar together until fluffy. Beat in the honey and then the nuts. Sift together the flour, cinnamon, ginger, nutmeg and baking soda. Work into the honey mixture and add the candied fruit. Form into a ball and chill.

Roll out as thin as possible and cut into shapes. Place on a greased cookie sheet.

Bake in a350 degree oven for 15 minutes or until brown. Makes about 36 3-inch cookies.

• 1/2 pound butter
• 1 cup sugar
• ¾ cup sifted flour
• 1 cup ground almonds
• ¼ teaspoon salt
• 6 egg yolks
• 16 blanched almonds

Cream the butter; gradually add the sugar, beating until light and fluffy. Combine the flour, almonds and salt.

Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8 inch square pan. Mark off 16 squares and place an almond in the center of each square.

Bake in a 350 degree oven for 35 minutes or until browned. Cut into squares.

• 2 cups mashed potatoes
• 2 tablespoons melted chicken fat
• ½ cup browned minced onions
• 3 teaspoons salt
• ½ teaspoon pepper
• 5 pound pullet
• ½ teaspoon ginger
• ½ cup boiling water

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.

Roast in a 425 degree oven for 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1 ½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

• 3 pounds halibut or pike fillets
• 1 onion
• 2 slices white bread soaked in water
• ½ cup water
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 egg
• 2 tablespoons salad oil
• 2 onions, sliced
• 1 green pepper, diced
• 1 cup canned tomato sauce

Grind the fish and onion. Transfer to a chopping bowl and add the soaked bread squeezed dry, 1 ½ teaspoons salt, ¼ teaspoon pepper and the egg. Chop until fine and smooth. Shape into 12 balls.

Combine the oil, sliced onions, green pepper, tomato sauce and remaining salt and pepper in a baking dish.

Arrange the balls into it.

Bake in a 325 degree oven for 45 minutes. Baste frequently. Serves 6.

• 7 egg yolks
• 2 eggs
• 1 ¾ cups powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon rind
• 7 egg whites
• 7/8 cup sifted potato flour
• 1/8 teaspoon salt

Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff but not dry. Pile onto the sugar mixture. Sift the potato flour and salt over it and fold in gently. Turn into a 10 inch tube pan.

Bake in a 350 degree oven for 45 minutes, or until lightly browned and the sides shrunk from the pan. Invert and cool.

• 1 lb. filet of sole
• 1 tbs. oregano
• 1 tbs. chopped parsley
• Juice of 1 lemon
• ½ cup bread crumbs
• ½ cup canned plum tomatoes
• Salt and pepper to taste
• ¼ cup olive oil or melted butter

Blend thoroughly bread crumbs, oregano, parsley, salt and pepper to taste. Roll fish in this mixture.

Put half of oil or butter in baking dish; place breaded filet in dish. Spread tomatoes over fish: pour balance of oil or melted butter over this.

Bake in hot oven 10 minutes or until tender. Serve steaming hot with lemon juice. Serves 4.

• 2 1 ½ -pound broilers
• 2 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 ½ cups sifted flour
• 1 ½ teaspoons baking powder
• 1 egg
• ½ cup water
• Fat for deep frying
• 1 cup canned whole cranberries
• ½ cup applesauce

Have the broilers cut up. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons flour.

Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.

Heat the fat to 370 degrees and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350 degree oven for 30 minutes, removing the cover for the last 10 minutes.

Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6 to 8.

• 2 lbs. large fresh shrimp
• 1 cup flour
• 1 large green pepper
• ¾ cup dry sherry
• ½ cup olive oil
• Salt and pepper to taste

Clean and stem pepper; cut into ½ inch pieces.

Clean shrimp and remove shells. Dip in flour and fry in very hot oil for about 5 minutes or until brown on both sides. Add salt and pepper to taste. Remove from pan.

Fry pepper in same oil for about 10 minutes. When soft, cover; cook 3 minutes over high flame.

Serve with broccoli and buttered rice. Serves 4.

Insert sharp knife between body and tail of lobster to sever spinal cord. Do not remove from shell. Clean; cut into small serving pieces; crack claws.
Pour oil in saucepan; brown garlic about 3 minutes; remove from oil. Add lobster, salt and pepper, parsley. Cover; simmer over low flame for 20 minutes or until tender. Add marsala; simmer 2 minutes.
Serve very hot. Serves 4.

• 6 trout
• 6 tbs. olive oil
• 4 filets of anchovy
• 1 cup dry sherry
• Juice of 1 lemon
• 1 cup flour
• 3 tbs. butter
• 1 tsp. fresh mint, chopped
• 1 tsp. chopped parsley
• Salt and pepper to taste

Lean trout; dry with absorbent paper; salt and pepper to taste; roll in flour. Fry slowly in hot olive oil about 10 minutes or until brown.

Melt butter in saucepan over low flame. Add anchovy filets cut into small pieces; cook about 5 minutes. Add sherry; cover, simmer 1 minute. Add mint and parsley; simmer 3 minutes. Add lemon juice.

Place fish on hot platter; pour sauce over it. Serve very hot. Serves 4 to 6.

• 2 lbs. fresh sardines
• Clean each sardine carefully. Slit down center to form an open filet and remove bones.

Stuffing:

• 1 ½ cups bread crumbs
• 2 tbs. chopped parsley
• 4 tbs. olive oil
• ¼ cup grated Romano cheese
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix thoroughly all ingredients except olive oil; gradually add oil to make a firm mixture. If needed, add another teaspoon of oil.
Cover whole filet with stuffing; top with another filet to form a sandwich. Tie with white thread so stuffing does not fall out. Continue this until all are used.
Sauce:

Pour olive oil in large shallow pan; add garlic, parsley or basil; cook 3 minutes. Add tomato puree, salt and pepper to taste; simmer over slow fire 25 minutes. Stir frequently. Place fish carefully in sauce; cover pan; cook over low flame for 15 minutes or until fish is tender.
Prepare hot platter. Remove fish carefully and put on platter. Remove thread by cutting; pour sauce over fish.
Serve very hot. Serves 4 to 6.

• 1 sirloin steak (about 3 lbs.)
• 1 clove garlic
• 3 tbs. butter
• 2 tbs. olive oil
• Salt and pepper to taste

Sprinkle steak with pepper. Heat skillet. Melt butter; add oil. Brown garlic about 1 minute; remove garlic from pan. Brown steak on each side about 5 minutes over high flame if rare steak is desired, or 7 to 10 minutes for medium rare. Remove from fire. Sprinkle with salt to taste; pour pan gravy over steak while sizzling hot.

Serve immediately. Serves 4 to 6.

• 3 cups boiled rice
• 4 tbs. olive oil
• 2 sliced onions
• 1 tsp. chopped sweet basil
• 2 cups boiled shrimp
• 1 canned tomatoes
• 2 cups fresh cooked peas
• ½ cup diced celery
• Salt and pepper to taste

Pour oil in saucepan and heat. Add onion and celery; cook for about 10 minutes over medium flame, or until soft. Add tomatoes, basil, salt, and pepper. Cook slowly 20 minutes. Stir occasionally. Add peas, shrimp. Cover; cook 5 minutes longer or until shrimp is thoroughly heated.

Place about ½ cup hot rice on individual serving plates; top with shrimp mixture.

Serve very hot. Serves 4 to 6.

• 2 lobsters (about 1 ½ lbs. each)
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• 2 cups canned plum tomatoes
• ¼ cup olive oil
• ¼ tsp. crushed red pepper seeds
• 1 tsp. oregano
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.

Spread open. The green and coral parts are edible, but be sure to remove the small sac just back of the head.

Crack large claws.

Place lobster cut side up in large flat baking dish. Set aside.

Pour olive oil in saucepan; heat; brown garlic 2 minutes. Add tomatoes, parsley, oregano, pepper seeds, salt, and very little pepper. Simmer 10 minutes. Pour sauce evenly over top of lobster. Bake in moderately hot oven about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 4.

• 2 lbs. salmon
• 3 cups water
• 1 tbs. chopped parsley
• 1 sliced carrot
• 3 tbs. olive oil
• 1 sliced onion
• 2 cloves
• 1 sliced lemon
• ½ cup diced celery
• Salt and pepper to taste

Have salmon sliced about 2 inches thick.

Boil all ingredients except salmon and lemon about 20 minutes or until tender.

Serve very hot with own broth. Garnish with lemon slices. Serves 4.

• 1 whole dry cod (about 2 lbs.)
• 2 tbs. currants or seedless raisins
• 1 tbs. shelled pistachio nuts
• ½ cup olive or peanut oil
• 1 clove garlic
• ½ cup flour
• ½ cup vinegar
• 2/3 cup water
• 1 tbs. chopped fresh mint
• Pinch of pepper

Soak cod in cold water for 24 hours. Change water several times. Wash in cold water before using. Dry with absorbent paper; cut in serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; remove from oil. Fry cod in hot oil about 5 minutes on each side or until light brown and tender.

In separate saucepan blend vinegar, water, currants, mint, and pistachio nuts; boil slowly 5 minutes. Pour hot sauce over cod; cover; simmer slowly 3 minutes.

Serve very hot with green salad. Serves 4.

• 4 fillets of salt herring
• ½ cup milk
• 1/3 cup flour
• 4 tablespoons unsalted butter
• 3 onions, sliced

Soak the herring in water to cover overnight. Change the water once. Drain.

Dip the herring first in the milk and then in the flour (reserving the milk). Melt 2 tablespoons butter in a baking dish and arrange the herring in it. Cover with the sliced onions. Dot with remaining butter and add reserved milk.

Bake in a 375 degree oven for 30 minutes. Serves 4 to 6.

• 2 calf’s feet
• 2 onions
• 4 cloves garlic
• 3 quarts water
• 1 tablespoons salt
• ¾ teaspoon black pepper
• 4 hard-boiled eggs

Have the feet chopped up. Pour boiling water over them and scrape with a sharp knife.

Combine the feet, onions, 2 cloves garlic, the water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 3 ½ hours. Strain the soup. Cut the meat from the bones and divide among 2 or 3 pie plates. Put the remaining garlic through a press and mix it into the soup. Pour the soup into the pie plates. Let it stand for ½ hour, then slice the eggs and arrange in the pie plates. Sprinkle with black pepper and chill.

You may serve 12, but if you really like it there’s only enough for 6.

• 4 lbs. potatoes
• 5 cups flour
• Salt to taste

Boil and rice potatoes. Gradually add 5 cups of flour. Knead until smooth manageable dough is obtained. If necessary, add a little more flour.

Roll dough into long rope like strips about ¾ inches thick; cut into ¾ inch pieces; dip in flour. Use prong of fork to make dented design on each piece.

Boil in 8 quarts of rapidly boiling salted water for about 10 minutes. Drain. Place on a large platter or individual plates.

Serve with tomato sauce and sprinkle with Parmesan cheese. Serves 6 to 8.

• 1 cup sliced onion
• 3 tablespoons butter
• 2 hard-boiled eggs
• 2 California sardines (in tomato sauce)
• ½ cup walnuts
• 1 teaspoon salt
• ¼ teaspoon pepper

Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread.

Pasta: (Dough)

• 3 cups flour
• 2 eggs
• 2 tbs. butter
• 1 cup warm water
• ¼ tsp. salt

Filling:

• 1 cup minced cooked chicken
• 1 cup cooked chopped spinach
• ½ cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 eggs
• 2 tsp. chopped parsley
• ½ clove garlic, chopped
• Salt and pepper to taste

Pasta: Sift flour and salt together. Place on a board; drop the eggs in the center; add butter; mix. Gradually add enough water to make rather stiff dough. Knead until smooth; cover and let stand about 10 minutes. Cut in half; roll on lightly floured board until very thin.

Filling: Beat eggs lightly. Blend all other ingredients; gradually add enough beaten egg to hold firmly together.

Drop teaspoonfuls of filling about 2 inches apart on one sheet of dough until filling is used. Then cover with other sheet. With finger tips gently press around each mound of filling to form a little filled square. Cut squares apart with pastry cutter. Place 8 quarts of salted water in deep pot. When rapidly boiling, cook ravioli about 10 minutes or until dough is tender. Remove carefully with perforated soup skimmer; place serving portions on individual heated plates; top with plain tomato sauce; sprinkle with grated Parmesan cheese. Serve very hot. Serves 6.

• 1 tablespoon vinegar
• 2 cups water
• 2 teaspoons salt
• 2 calf’s brains
• ¾ cup chopped onions
• 3 tablespoons salad oil
• ¼ teaspoon pepper
• 3 tablespoons lemon juice

Bring the vinegar, water and salt to a boil. Add the brains. Cover and cook over low heat 25 minutes. Drain and cool. Remove the membrane.

Chop the brains, onions, oil, pepper and lemon juice together. Taste for seasoning. Chill. Serves 6.

• 1 pound calf’s beef or chicken livers
• 2 onions
• 2 hard-boiled eggs
• 3 tablespoons rendered chicken fat
• 1 teaspoon salt
• ¼ teaspoons freshly ground black pepper

Wash the liver and combine in a sauce pan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs, and remaining onion until smooth. Blend in the fat, salt, and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.

• ½ pint (1 cup) chilled heavy or whipping cream
• A chilled 3 quart bowl
• A large wire whip, chilled
• 2 tablespoons sifted confectioners’ sugar
• 1 to 2 tablespoons liqueur or 1 teaspoon vanilla extract
• 2 thickness of damp, washed cheesecloth set in a sieve over a bowl

Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. (In hot weather, it is best to beat over cracked ice.) Gently fold in the sifted sugar and the flavourings. If you are doing the cream in advance, turn it into cheesecloth-lined sieve and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for something else.

A heavy 2 ½ quart round bottomed mixing bowl and a large wire whip (or electric mixer)

• 3 egg yolks
• ½ teaspoon wine vinegar or lemon juice
• ½ teaspoon salt
• ¼ teaspoon dry mustard
• 1 ½ to 2 ¼ cups excellent olive oil or salad oil or a combination of both
• Drops of wine vinegar or lemon juice as needed
• Salt, white pepper and mustard

Warm the bowl in hot water, dry it, and add the egg yolks. If you are beating by hand, set a wet potholder under the bowl to keep it from jumping about. Beat the egg yolks for a minute or two until thick and sticky, then add the vinegar or lemon juice, the salt and mustard, and beat vigorously for 1 minute more. Beating the yolks at moderately fast speed, start adding the oil by droplets until about ½ cup has gone in and the mixture has thickened into a heavy cream. As soon as this has happened, you can relax, stop beating for a moment if you wish; then continue adding the oil in tablespoon droplets, beating thoroughly after each addition. When sauce thickens too much, thin out with droplets of vinegar or lemon juice. When you have added as much oil as you wish, up to 2 ¼ cups, season to taste. If sauce is not used immediately, scrape into a small bowl and cover tightly so a skin will not form on its surface.

• 3 tablespoons butter
• 1 cup diced onions
• 3 cups cubed potatoes
• 1 grated carrot
• 3 cups water
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons farina
• 3 cups milk
• 3 tablespoons parsley, minced
• ½ cup sour cream

Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seeds. Bring to a boil and stir in the farina. Cook over low heat for 20 minutes. Stir in the milk and parsley and bring to a boiling point. Garnish with the sour cream. Serves 6 to 8.

• 2 eggs
• ½ cup water
• ½ teaspoon salt
• ½ cup sifted flour
• 1 tablespoon oil

Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove browned side up, and stack while preparing the filling.

Filling:

• 1 cup sliced celery
• ½ cup sliced onions
• ¼ cup sliced scallions
• 1 cup Chinese or green cabbage
• 2 tablespoons oil
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ cup flaked tuna or julienne chicken

Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little of the beaten egg and chill. Fry in deep fat heated to 350 degrees until browned.

Serve with hot mustard and duck sauce. Makes about 5.

• 4 fillets of salt herring
• 1/3 cup dry bread crumbs
• ¼ cup flour
• 1 egg
• 2 tablespoons light cream
• 4 tablespoons unsalted butter

Soak the herring in water overnight. Change the water once and drain.

Mix the bread crumbs and flour on a piece of waxed paper. Beat the egg and crumb together in a shallow bowl.

Dip the herring in the bread crumb mixture. Then the egg mixture.

Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.

• 8 hard-boiled eggs
• ¾ cup chopped onions
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 3 tablespoons rendered chicken fat

Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread.

• 1 pound chicken livers
• 4 tablespoons rendered chicken fat
• 2 onions, diced
• 3 hard-boiled egg yolks
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Wash the livers and remove any discoloured spots. Drain.

Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth texture. Add the salt, and pepper and remaining fat. Mix and taste for seasoning.

Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread.

• 3 pounds veal
• 4 onions, thinly sliced
• 3 tablespoons fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• ¾ cup water

Cut the veal in inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water.

Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or farfel. Serves 6 to 8.

• 4-5 pound pickled tongue
• 1 onion
• 2 cloves garlic
• 2 bay leaves

Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 ½ hours or until tender. Add boiling water as it cooks out.

Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups of stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.

• 4 slices salami
• 2 eggs
• 1/8 teaspoon salt
• Dash of pepper
• Fat for frying

Cut the salami in strips. Lightly beat the eggs, salt and pepper.

Fry the salami until lightly browned in a skillet. Pour the eggs over it and cook on low heat until the eggs are set at the bottom. Turn over, pancake fashion, and cook until set. Serves 1.

• 12 frankfurters
• 4 boiled potatoes, peeled and diced
• 3 onions, sliced
• 2 tablespoons fat
• 3 green peppers, sliced
• 3 tomatoes, sliced
• 1 teaspoon salt
• ¼ teaspoon pepper

Cut the frankfurters into 1 inch slices.

Lightly brown the potatoes and onions in the fat. Add the green peppers and frankfurters. Cook over low heat 5 minutes. Add the tomatoes, salt and pepper. Cover and cook 10 minutes. Serves 6.

• 2 cups flour
• 2 eggs
• 1 tablespoon water
• ½ teaspoon salt

Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squares, strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling water or soup for about 10 minutes. Keep the balance in tightly closed jars.

• 6 dried mushrooms
• 3 tablespoons pearl barley
• 2 quarts water
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 onions, diced
• 2 tablespoons butter
• 2 tablespoons flour
• ¾ cup milk

Wash the mushrooms and soak in cold water for 10 minutes. Combine the mushrooms, barley, water, salt and pepper in a saucepan. Cook over low heat 1 hour. Brown the onions in the butter and add to the soup. Cook 30 minutes.

Mix the flour in the milk and add to the soup. Cook 15 minutes. Serves 8.

• 3 fillets of sole
• ¾ cups flour
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 eggs, beaten
• ¾ cup dry bread crumbs
• Fat for deep frying

Cut the sole into 1 inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the dry bread crumbs.

Heat the fat to 380 degrees F. and fry the sticks until browned. Drain on paper towel and serve with ketchup or tartar sauce. Makes 24 pieces.

• 2 pounds salmon
• 1 tablespoon salt
• ½ teaspoon pepper
• ¼ pound butter
• ¼ cup flour
• ¼ cup heavy cream
• ½ cup oil for frying

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1 inch balls.

Heat the oil in a skillet and fry the balls until browned on all sides. Serve with Hollandaise sauce. Serves 6.

• 1 medium eggplant
• 3 tablespoons minced onion
• 2 tablespoons salad or olive oil
• 4 tablespoons lemon juice
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sugar

Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in onion, oil, lemon juice, salt, pepper, and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.

Served hot, this chicken liver custard is delicious as a first course or as the mainstay for luncheon. It is attractive cold, as a light chicken liver pate for cocktails or the cold buffet table.

• 1 pound chicken livers (about 2 cups)
• 2 large eggs
• 2 egg yolks
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 cup thick white sauce (1 ½ tablespoons butter, 2 tablespoons flour, and 1 cup milk)
• Optional: 1/3 cup heavy cream
• 2 tablespoons cognac

Pick over chicken livers, cutting out any filaments and black or greenish spots. Place them in a jar of an electric blender with eggs, egg yolks, salt, and pepper, and blend for 1 minute. Add the white sauce and the cognac blend for 15 seconds more, and strain through a sieve into a bowl. (Or puree chicken livers through a food grinder into a bowl, beat in the rest of the ingredients, and push through a sieve.)

Baking and Serving:

• A 4 cup baking dish 2 ½ to 3 inches deep, or 8 half cup ramekins or custard cups
• 1 tablespoon softened butter

A pan of boiling water to hold baking dish or ramekins

2 cups cream sauce flavoured with 1 teaspoon tomato paste and tarragon or parsley

Preheat oven to 350 degrees.

Smear a light film of butter inside baking dish or ramekins and fill to within 1/8 inch of the top with the liver mixture. When ready to bake, set in pan of boiling water, then place in middle level of preheated oven. Regulate water in pan so it is almost but not quite simmering. The timbale is done when it shows a very faint line of shrinkage from dish, and when a knife plunged into the center comes out clean. Allow about 30 minutes in the oven for a timbale made in a baking dish; about 20, if you use ramekins. (If not served immediately, leave in a pan of water in turned off oven, with door ajar-or reheat if necessary.)

To unmold timbale made in baking dish, allow to settle for 5 minutes if you have just finished baking then run a knife around edge of timbale. Turn a lightly buttered hot serving dish upside down over mold, then reverse the two, giving a sharp downward jerk, and timbale will fall into place. To unmold ramekins, run a knife around the edge of each one, and unmold onto hot plates or a platter, giving a sharp downward jerk for each just at the end.

Pour sauce over and around the timbale or ramekins, and serve immediately, passing the rest of the sauce in a warmed bowl.

Timbales are best as a separate course, with hot French bread and a chilled white Burgundy, Graves, or Traminer.

• 2 tablespoons fat
• 1 onion, diced
• 2 tablespoons flour
• 2 cups tongue stock
• 1/3 cup vinegar
• 1/3 cup honey
• ½ teaspoon salt
• ½ teaspoon powdered ginger
• ¼ cup seedless raisins
• ¼ cup sliced blanched almonds
• 1 lemon, thinly sliced

Cooked tongue

Melt the fat in a saucepan and lightly brown the onion. Sprinkle the flour on the browned onion; stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger, and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the slice and serve with the sauce. Serves 6.

• 1 pound calf’s liver
• ½ cup flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons chicken fat
• 3 cups sliced onions
• 1 tablespoon cornstarch
• 1 cup beef broth

Have the liver sliced into 4 thin slices. Dip in the flour mixed with the salt and pepper.

Heat the fat in a skillet and brown the liver on both sides. Remove liver. Brown the onions in the fat remaining in the pan. Mix the cornstarch and broth together and add to the onions, stirring constantly until mixture reaches the boiling point. Scrape the bottom of the skillet and cook additional 2 minutes. Pour over the liver. Serves 4.

• 4-5 pound tongue
• 3 onions, sliced
• 2 teaspoons salt
• ½ teaspoon pepper
• ¾ teaspoon garlic powder
• 1 bay leaf
• 1 cup canned tomato sauce
• 2 tomatoes, diced
• 2 cups boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt and pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven for 3 hours or until the tongue is tender.

Baste frequently and remove the cover for the last 30 minutes. Discard bay leaf. Serves 6 to 8.

• 2 onions, sliced
• 3 tablespoons fat
• 1 pound calf’s liver, sliced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons flour
• 1 ½ cups boiling water
• 2 tablespoons lemon juice
• 2 teaspoons sugar

Lightly brown the onions in the fat. Add the liver and cook over medium heat 5 minutes. Sprinkle with the salt, pepper, paprika and flour. Add the water, lemon juice and sugar, stirring constantly until mixture reaches the boiling point. Cook over low heat 5 minutes. Taste to correct seasoning and serve with Spaetzel. Serves 4.

• 4 pair’s calf’s sweetbreads
• 1 tablespoon vinegar
• 3 cups water
• 3 teaspoons salt
• 4 tablespoons chicken fat
• 1 cup diced onions
• 1 pound mushrooms, sliced
• 2 tablespoons potato flour
• ¼ teaspoon pepper
• ½ teaspoon paprika
• 3 tablespoons minced parsley

Wash the sweetbreads and soak in cold water for 20 minutes and drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet.
Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley.

Heat and serve on toast or in patty shells. Serves 8 to 10 as a first course.

• 2 cups split peas
• 2 ½ quarts water
• 2 onions, diced
• 1 carrot, grated
• 2 stalks celery, sliced
• 2 sprigs parsley
• 2 sprigs dill
• 3 potatoes, peeled and diced
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 cup milk
• 1 tablespoon butter

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2 ½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to a boiling point and serve. Serves 8.

• 6 fillets of miltz herring
• 4 onions, sliced
• 1 cup white vinegar
• ¼ cup water
• 2 teaspoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves
• ¾ cup sour cream (optional)

Wash herring thoroughly and soak in cold water for 6 hours; drain.

Cut the herring into 2 inch pieces. In a glass jar or bowl, arrange alternate layers of herring and onions. Bring the vinegar, water, sugar, pickling spice and bay leaves to a boil. Cool slightly and pour over the herring. Cover tightly and shake. Place in the refrigerator for 48 hours before serving. For dairy meals, the liquid may be mixed with the sour cream before or after pickling. This may be kept in the refrigerator for up to a week. Serves 6 to 12.

• 1 pound chicken livers (about 2 cups)
• Salt and pepper
• ½ cup flour in a plate
• A large sieve
• 2 tablespoons butter
• 1 tablespoon cooking oil
• A heavy 10 inch non-stick skillet

Optional, 1 cup diced boiled ham, previously sautéed in butter, and/or 1 cup quartered fresh mushrooms, previously sautéed in butter.

• ½ cup beef stock or bouillon
• 1/3 cup dry Scrcial Madeira
• 1 tablespoon soft butter
• 1 tablespoon fresh minced parsley

Pick over the chicken livers; cut out any filaments and black or greenish spots (they are caused by the bile sack which rested on the liver just before cleaning). Dry on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove any excess flour.

Melt the butter and oil in the skillet over medium high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for 3 to 4 minutes until livers are slightly browned; if they are done when just springy to the touch of your fingers. Do not overcook. Add optional sautéed ham and mushrooms pour in the stock and the wine, and simmer for 1 minute.

Taste and correct seasoning. (Set aside until later if you are not ready to serve.) Reheat just before serving, then remove from heat and toss with the soft butter and parsley.

• 3 cups previously cooked green beans in a bowl
• 3 quartered tomatoes in a bowl
• ¾ to 1 cup vinaigrette
• 1 head Boston lettuce, separated, washed, and dried
• A large salad bowl or shallow dish
• 3 cups cold French salad
• ½ cup pitted black olives
• 3 hard boiled eggs, cold, peeled and quartered
• 12 canned anchovy fillets, drained, either flat or rolled with capers
• About 1 cup (8 ounces) canned tuna, drained

Just before serving, season beans and tomatoes with several spoonfuls of dressing. Toss the salad leaves in the salad bowl with ¼ cup of vinaigrette and place leaves about bowl. Arrange potatoes in bottom of bowl; decorate with the beans and tomatoes, interspersing them with a design of tuna, olives, eggs, and anchovies. Pour remaining dressing over salad, sprinkle with herbs, and serve.

• 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
• 1/8 teaspoon salt
• ¼ teaspoon dry mustard
• 6 to 8 tablespoons olive oil or salad oil
• Big pinch of fresh ground pepper

Optional: ½ tablespoon minced shallots or scallions and/or ¼ teaspoon dried herbs, such as tarragon or basil

Beat the vinegar, salt, and mustard in a bowl until dissolved, then beat in the oil and season with the pepper and herbs, or place all ingredients in a screw-top jar and shakes vigorously for 30 seconds to blend thoroughly. Taste carefully for seasoning.

• 3 pounds chuck
• 3 onions
• 2 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 ½ pounds sauerkraut
• 1 bay leaf
• 1 cup boiling water

Cut the beef in 2 inch cubes and brown with the onions in the fat. Sprinkle with the salt, pepper and paprika. Cover and cook over low heat 30 minutes. Stir in the sauerkraut. Cook 10 minutes. Add the bay leaf and water. Cover and cook an additional 1 ½ hours. Remove bay leaf. Serves 6 to 8.

• 2 pounds steak
• 4 tablespoons oil
• ½ cup scallions or onions
• 2 cloves garlic, minced
• 5 green peppers, thinly sliced
• 1 cup sliced celery
• 1 ½ cups beef broth
• 2 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons soy sauce
• Boiled white rice

Buy thin steak and cut it into narrow strips. Brown the steak in the oil, then add the scallions, garlic, green peppers and celery.

Cook 5 minutes. Add the beef broth. Cover and cook over low heat 10 minutes. Mix the cornstarch, water and soy sauce until smooth and add to the mixture, stirring steadily until it reaches the boiling point. Cook 2 minutes and serve on rice. Serves 6 to 8.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ¼ cup grated potato, drained
• 1 egg
• ¼ cup water
• 3 tablespoons fat
• 2 onions, sliced

Mix the beef, onion, garlic, salt, pepper, potato, egg and water together. Form into 8 hamburgers.

Melt the fat in a skillet and brown the hamburgers and onion for 15 minutes, turning the hamburgers after 10 minutes. Serves 4 to 8.

• Large head cabbage
• 2 tablespoons fat
• 2 onions, sliced
• 3 cups canned tomatoes
• 3 teaspoons salt
• ½ teaspoon pepper
• Beef bones
• 1 pound ground beef
• 3 tablespoons uncooked rice
• 4 tablespoons grated onion
• 1 egg
• 3 tablespoons cold water
• 3 tablespoons honey
• ¼ cup lemon juice
• ¼ cup seedless raisins

Pour boiling water over cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat 1 ½ hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer. Serves 6 as a main course, 12 as a first course.

• 1 ½ cups salt
• 4 quarts water
• 1 tablespoon sugar
• 2 tablespoons pickling spice
• ½ ounce saltpeter
• 8 bay leaves
• 5 pounds first cut brisket of beef
• 8 cloves garlic
• 2 onions
• 2 stalks celery

Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes.

Cool. Place beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.

To cook:

Rinse the meat; add the onions and celery cover with water. Bring to a boil and cook on low heat for 3 hours or until tender.

Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the
entire 5 pounds, it will serve 12-14.

Some people think cold corned beef is even better hot, and others think it’s best of all in a sandwich, made, of course, with tangy rye bread, hot English style mustard, and a pickle or some cold sauerkraut on the side.

• 3 cups grated carrots
• 2 cups cooked rice
• 2 eggs, beaten
• ½ cup light cream
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons grated onion
• 2 cups grated American cheese

Combine the carrots, rice, eggs, cream, salt, pepper, onion and 1 ½ cups cheese. Pour into a greased 1 ½ quart casserole.

Sprinkle with the remaining cheese.

Bake in a 350 degree oven 50 minutes. Serves 6.

• 3 pounds chuck
• 3 onions, diced
• 2 tablespoons fat
• 1 cup lentils
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 cups boiling water
• ½ cup uncooked rice

Cut the beef in 2 inch cubes and brown with the onions in the fat. Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1 ½ hours. Stir in the rice; recover and cook an additional 25 minutes. Serves 6 to 8.

• 3 pounds boneless lamb
• ¼ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons fat
• 1 cup diced onions
• 1 cup canned tomato sauce
• 1 cup sliced green peppers
• 1 bay leaf
• 3 potatoes, peeled and sliced
• 1 package frozen mixed vegetables

Cut the lamb into 2 inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1 ½ hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6 to 8.

• 4 tablespoons salad oil
• 1 cup thinly sliced onions
• ½ cup diced green pepper
• 1 pound ground chuck
• 1 ½ cups barley water
• 2 cups canned tomatoes
• 3 tablespoons chile powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 4 cups cooked or canned kidney beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook 30 minutes. Serves 8 to 10.

• 1 medium-sized eggplant
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 egg yolks, beaten
• 1 cup grated American cheese

Peel the eggplant and cut lengthwise in 1 inch slices. Soak in cold salted water for 1 hour. Drain and dry.

Place the eggplant slices side by side in a buttered baking pan. Sprinkle with the salt and pepper and brush with egg yolks.

Sprinkle with the grated cheese. Bake in a 350 degree oven for 30 minutes. Top with a fried egg for each serving. Serves 4 to 6.

• 3 pounds short ribs
• 2 teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• ½ cup water
• ¼ cup cider vinegar
• ½ cup minced onions
• 1 clove garlic, minced

You can use the top of the roast beef bones. Have them cut into 2 inch pieces.

Brown the ribs in a heated casserole or Dutch oven; pour off the fat. Combine all remaining ingredients and add to the ribs. Cover and Bake in a 350 degree oven for 2 hours. Remove the cover in the last half hour. Serves 8.

• 2 cups dried lima beans
• 2 lamb shanks
• 2 onions, sliced
• 3 tablespoons fat
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon ginger
• 3 cups water

Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain.

Brown the lamb and onions in the fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat for 2 ½ hours or until lamb and beans are tender. Add a little water if necessary. Serve 6 to 8.

• ¾ cup diced onion
• 4 tablespoons butter
• ½ pound mushrooms, sliced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 cup sour cream

Cook the onions and half the butter for 10 minutes. Remove the onion and reserve. Add the remaining butter and the mushrooms to the same pan over low heat 10 minutes. Return the onions to the pan and add the salt, pepper and paprika. Cook 5 minutes. Stir in the sour cream. Serve on toast or in patty shells. Serves 3 to 4.

• 1 cup chopped onion
• ½ cup chopped celery
• 1 cup grated carrots
• 2 tablespoons butter
• ½ cup cooked green beans, coarsely chopped
• ½ cup cooked green peas
• 3 eggs
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 tablespoons matzo meal
• Fat for frying

Cook the onion, celery and carrots in the butter for 10 minutes. Add the beans, peas, 2 beaten eggs, the salt, pepper and the matzo meal. Mix well and shape into 6 cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until browned on both sides. Serve with your favourite mushroom sauce. Serves 6.

• ¼ cup olive oil
• ¾ cup rice
• 1 cup thinly sliced onions
• ½ cup chopped green pepper
• 1 can of tomatoes
• 1 ½ cups water
• 1 ½ cups water
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf

Heat the oil in a casserole. Add the rice, onions and green pepper, stirring constantly, until browned. Add the tomatoes, water, salt, pepper and bay leaf. Cover.

Bake in a 350 degree oven for 1 hour, removing the cover for the last 20 minutes. Remove bay leaf. Serves 4 to 6.

• 2 tablespoons butter
• 4 slices salmon
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 onion, sliced
• 1 bay leaf
• 1 cup light cream

Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with onion slices and bay leaf.

Bake in a 350 degrees oven for 15 minutes. Pour the cream over the fish and bake for an additional 25 minutes, basting frequently. Serves 4 to 6.

Cut the herring into half-inch pieces. Slice the scallions and radishes, cut the tomatoes into quarters or eighths and dice the peppers. Toss these ingredients together with the lettuce, vinegar, oil, sugar, paprika and pepper. Chill and serve as an appetizer. Serves 6.

• 6 fillets of salt herring
• 3 tablespoons chopped onion
• ½ cup chopped apple
• 2 hard-boiled eggs
• 3 tablespoons cider vinegar
• 2 slices white bread, trimmed
• 1 teaspoon sugar
• 2 tablespoons salad oil

Soak the herring in water to cover overnight. Change the water twice. Drain. Chop the onion, apple, eggs, and herring together.

Pour the vinegar over the bread and add to the herring with the sugar and oil. Chop until very smooth. Taste for seasoning, adding more vinegar if needed. Chill. Serve 8 as an appetizer or as many as 24 as a spread.

• 8 to 10 medium “boiling” potatoes A 3 quart mixing bowl
• 2 tablespoons dry white wine
• 2 tablespoons chicken bouillon
• ½ cup vinaigrette
• 2 tablespoons minced shallots or scallions
• 3 tablespoons minced parsley

Boil or steam the potato’s in their jackets until just tender. Peel and slice while still warm. Toss gently in the mixing bowl with the wine and the bouillon, and after several minutes toss again. When liquid has been absorbed by the potatoes, toss with the vinaigrette, shallots or scallions, and parsley.

This salad is delicious served warm with hot sausages, or you can chill it and serve either as is, or with ½ cup mayonnaise folded in.

• A peeled hard boiled egg in a sieve
• 2 to 3 tablespoons fresh green herbs or parsley
• Salt and pepper
• A Mixture of greens, separated, washed, and dried
• A salad bowl
• 1/3 to ½ cup vinaigrette

Push the egg through the sieve with your fingers; toss with herbs, and salt and pepper to taste. Just before serving, toss salad greens in your salad bowl with the dressing, and sprinkle on the egg-and-herb mixture.

• 1 cup sifted flour
• 1/8 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 ½ cups sliced apples
• 2 tablespoons butter
• ¼ cup sugar
• 1 tablespoon cinnamon

Sift the flour and salt into a bowl. Beat the eggs and milk together and add to the flour, beating until smooth. Stir in the apples.

Melt the butter in a 9-inch skillet and pour the mixture into it.

Bake in a 350 degree oven 15 minutes or until set. Tear apart with 2 forks into small pieces. Sprinkle with the sugar and cinnamon. Serves 4.