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.
Baked Apples (44) Cream of Wheat
Buckwheat Cakes (330)
Place in a saucepan a half pint each water and milk with three saltspoons salt, and as soon as it comes to a boil add a half cup cream of wheat; lightly mix with a wooden spoon and let gently boil for thirty minutes, stirring at the bottom occasionally, pour into a hot deep dish and serve with cream and powdered sugar separately.
Plunge four ounces raw rice into a pint boiling water and boil for thirty-five minutes, thoroughly drain on a sieve, then place in a large baking dish, adding one and a half gills cream or rich milk, half ounce good butter, half teaspoon curry powder, half teaspoon salt, one saltspoon each cayenne and grated nutmeg; mix well and let come to a boil, then carefully crack in twelve fresh eggs, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for six minutes, remove and serve.
Radish Broth (2164)
Frogs' Legs, Saute Meuniere
Macaroni, Suisse Gateaux Religieuses (837)
Clip off with scissors the claws of one and a half pounds fresh frogs' legs, thoroughly wipe them, place on a plate, season with half teaspoon salt and two saltspoons white pepper, lightly baste with milk, then roll in flour and briskly shake them on a sieve to remove all superfluous flour.
Thoroughly heat two tablespoons melted butter in a frying pan, add the legs and brown for fifteen minutes, gently tossing meanwhile. Dress on a dish, sprinkle over half teaspoon freshly chopped parsley and the juice of half a lemon. Place half ounce butter in pan, toss on fire until a light brown, pour over the legs and serve.
Boil three-quarters of a pound of best macaroni in three quarts water with a teaspoon salt for forty minutes. Drain on a sieve, return to the saucepan, season with half teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one ounce good butter and two ounces grated Swiss cheese; carefully mix with a fork until well amalgamated, transfer to a deep dish. Nicely brown a very finely chopped white onion in a frying pan with a tablespoon butter for eight minutes, frequently mixing meanwhile, then pour over macaroni and serve.