Gourmet Foods

• 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.