India Curried Eggs: Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded...
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Codfish a la Lyonnaise.
Codfish a la Lyonnaise: Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled...
Polish Stewed Tongue.
Polish Stewed Tongue: Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let...
French Veal Souffle.
French Veal Souffle: Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let almost to a boil....
Oriental Canapes.
Oriental Canapes: Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch...
Haggis (SCOTCH).
Haggis (SCOTCH): Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper...
Madras Potato Curry.
Madras Potato Curry: Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut,...
Swiss Baked Eggs.
Swiss Baked Eggs: Melt 1 ounce of butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs;...
Jewish Stewed Shad.
Jewish Stewed Shad: Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf,...
Bombay Spinach.
Bombay Spinach: Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the...