Kabobs (Turkish)

Cut a large onion and a large apple in thin slices. Lay on a platter or large plate with four thin strips of bacon and as many slices of cold lamb; sprinkle all lightly with pepper, salt, and ginger. String on an iron skewer, bacon, onion, meat, apple, and so on; when the skewer is full enough, cook before the open fire or wrap in buttered paper and bake in the oven till done. Eat the kabob from the skewer.

Italian Sauce For Beef

Heat together in a frying-pan a tablespoonful of butter, half an onion chopped fine, and a few mushrooms. When heated add half a cup of vinegar, salt and pepper, and a little mixed mustard; boil half an hour, strain, and add a teaspoonful of oil.

Frijoles (Mexican)

The frijole is a red bean, very much like the kidney bean, in great favor in Mexico and California. The red beans and black beans found in markets usually may be prepared in the same way as frijoles. Soak the beans overnight in cold water, then add salt and cook slowly in the same water all day, until the beans are very soft and the liquor thick as chocolate. Drain the beans in a strainer, and save the liquor to use as a sauce. Cook one sliced onion and one Chili pepper in hot oil till crisp and brown, being very careful not to burn. Put a spoonful at a time of the beans into the hot fat, and fry till brown, and dry; then serve in the liquor in which they were boiled. Instead of making little cakes, the beans can be fried all at once in one big flat cake with a crust like browned hash. Here are the same ingredients which New Englanders have in baked beans, but by cooking in this manner it makes a quite different dish.

Frijole Soup

After cooking the beans as directed in the preceding rule, do not fry, but add one tomato to each quart of the bean pulp, rub through a strainer, add water to reduce to the proper consistency, and serve hot with slices of lemon and croutons.

Yorkshire Pudding (English)

When roasting a piece of beef, lay it on sticks so that the juice will drop into the bottom of the pan. Three quarters of an hour before the beef is done, mix the following pudding and pour into the pan under the meat: One pint milk, four eggs well beaten, two cups of flour, one teaspoonful of salt. Cut in squares and serve on the platter around the meat.

Stewed Chicken (Spanish)

Have a large fowl or chicken jointed as for fricassee. Put in a deep frying-pan a quarter of a cup of butter; in this brown the joints of chicken, which have been washed, wiped dry, and rolled in flour. When done, take from the fire and put into a kettle, turn over it a tomato sauce, and cover well with water. Simmer, but do not boil hard, till the chicken is very tender, keeping the kettle covered so that the steam will help cook the chicken; then add a can each of peas and mushrooms. Cook slowly fifteen minutes more, and thicken if necessary with brown flour.

Tomato sauce for above is made by cooking, in the butter left from frying the chicken, two small onions and a can of tomatoes; strain, and thicken if necessary.