This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Quaker Oats with Cream
Hamburg Steak with Onions
Peel and carefully detach all fibres adhering to four good-sized, sound, juicy, cold oranges. Then with a keen knife cut them crosswise into thin, equal slices. Lay them on a dish with all their juice; liberally dredge powdered sugar over them. Let stand in a cool place, and just before serving pour in a pony of curacao, Swiss kirsch, kummel or cognac. Dress them nicely on a dessert dish in crown shape. Thoroughly mix the liquor, sugar, etc., pour it over the oranges and serve.
Place in an enamelled saucepan three-quarters of a pint cold milk, half pint cold water and a teaspoon salt and let just come to a boil, then add two gills Quaker oats. Lightly mix and let boil rather slowly for fully one hour, lightly stirring at the bottom with the wooden spoon occasionally to prevent burning at the bottom. Pour into a bowl and serve with cold milk or cream.
No. 1. Have in quite a wide and rather low-edged pan on the fire (so that six eggs can easily float at the same time without jamming) three and a half quarts of water, seeing that the water is no less than four inches deep.
Have on a dinner plate one tablespoon cold water. When the water in the pan boils, pour in one tablespoon vinegar. Carefully crack six fresh eggs on the wetted plate, without breaking the yolks, and gently slide them into the boiling water and poach for three minutes. Lift them up with a skimmer, neatly trim the edges, if there be any adhering; lay them on freshly prepared buttered or unbuttered toasts, two eggs on each, and keep warm. Repeat the same with six more and serve. By not using salt in poaching the eggs they will turn out whiter and more brilliant looking.
No. 2 (12 eggs). Have a pan on the fire with same quantity of water as above, with a tablespoon salt and a tablespoon vinegar. Have another saucepan on the fire with two quarts boiling water. Carefully drop in six fresh eggs and let them just roll over for fourteen seconds; lift them up and gently drop in cold water; then repeat same process with six more. Lift them up from the cold water and lay on a plate.
When the first seasoned water thoroughly boils carefully and rapidly crack six of the eggs and drop them right in the centre - as near the surface of the water as the heat will permit. Poach for three minutes. Take them up with the skimmer, neatly trim off any adhering superfluous edges, lay them on freshly prepared toast, and proceed to prepare six more in this manner and serve.
When the eggs are absolutely fresh the mode of preparing them described in No. 1 is the best. When doubtful, or in winter months, No. 2 is the safest.
Cut away the fins and soak in fresh water for two hours a fine, good-sized salt mackerel. Drain well and then plunge it into a pan with two quarts boiling water and allow to boil for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin and serve with a little hot melted butter separately.
Pass through a Salisbury chopping machine two pounds lean, raw rump of beef, lay it on a plate, add one good-sized, finely chopped sound onion, first fried in a teaspoon butter for three minutes. Season with one teaspoon salt, half teaspoon white pepper, a saltspoon grated nutmeg, one tablespoon finely chopped parsley and one whole raw egg. Mix all well together, then divide the meat into six equal parts. Roll them in flour and give them a nice fish-cake form. Heat three-quarters of an ounce butter in a frying pan. Slide in the steaks and fry them for six minutes on each side. Remove, drain well, dress on a hot dish, pour over their own gravy. Arrange the fried onions around the steak and serve very hot.
Peel and slice round-shaped four medium-sized, sound white onions. Season with half teaspoon salt, detach them at the rings, gently roll them in two tablespoons flour, then plunge them in boiling fat and fry for eight minutes, or until they obtain a good golden colour. Lift them up with a skimmer, lay them on a cloth to dry and use as required.
Boil five good-sized, sound potatoes in a quart boiling water with a teaspoon salt for thirty-five minutes; peel and slice them rather thin. Heat half ounce butter in a saucepan, add one teaspoon flour, mixing well. Now add one and a half gills boiling milk and half gill hot cream. Mix well with wire whisk. Drop the potatoes into the pan. Season with half teaspoon salt, two saltspoons white pepper and one saltspoon grated nutmeg, also one-half teaspoon butter. Toss them well and let cook for ten minutes. Pour on a hot dish, sprinkle half teaspoon chopped parsley over and serve.
Half pound flour, three ounces butter, four ounces powdered sugar, two eggs, one gill milk, two tablespoons currants, half teaspoon baking powder and the juice of half a sound lemon.
Knead the butter with a wooden spoon to a cream in a bowl, dredge in the flour, add the sugar and currants. Mix the ingredients well together, then break in the eggs and beat the whole well together for five minutes. Add the baking powder; gently mix. Lightly butter a small tin; pour the preparation into the tin and set in the hot oven to bake for twenty minutes. Remove, cut the cake into six equal pieces and serve.