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Updated: May 16, 2025
Add one cup of soup stock, one cup of strained tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper sauce. Wash and put on in boiling water. Boil ten minutes, fill a deep dish with hot water, put sausages in, cover, and serve in hot water. To be eaten with grated horseradish or French mustard.
Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, apollinaris, or milk. Drop a little whipped cream on top.
Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve. Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them.
Cream one-half cup of butter, add five yolks, two tablespoons of sugar, grated rind of a lemon, one cup of thick sour cream and one ounce or two cakes of yeast dissolved with a little sugar in two tablespoons of lukewarm milk. Stir all together and add three cups of flour; mix and drop from end of teaspoon on well-greased pans. Let rise until light in a warm place.
When cold add one cup of mustard seed, two tablespoons of grated horseradish, one nutmeg grated, one clove of garlic grated, a pinch of ground ginger, one dozen whole peppercorns, half a tablespoon of prepared mustard, one teaspoon of sugar and half a teaspoon of best salad oil.
Add six blanched almonds grated, enough sifted flour to make stiff batter, then add the stiffly-beaten whites of eggs and one-half teaspoon of baking powder. Drop by teaspoons in soup ten minutes before serving. Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth.
Melt three squares of chocolate over hot water, add three tablespoons of sugar and three tablespoons of hot water; stir until smooth, then add to cooked mixture. Beat the whites of three eggs until stiff, add three-fourths of a cup of powdered sugar; add the yolks and stir into cooked mixture; cool and add vanilla. Cream one-quarter cup of butter with one cup of powdered sugar, until very light.
Take two cups of flour, one tablespoon of sugar, add four eggs and two tablespoons of oil; knead all these together, roll out not very thin, cut in squares, close two sides, prick with a fork so they will not blister; put on tins and bake well. Then take one pound of honey, boil, and put the squares in this and let boil a bit; then drop in one-quarter pound of poppy seeds and put back on fire.
Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick. Spread at once on cake and set aside to harden. Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating.
Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread. 1 slice of pumpkin 2 tablespoons of butter 1/2 cup of water 1-1/2 cups of milk 1 tablespoon of sugar
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