OLD TIME... ( Foreign Dishes ) Easy Recipes

1.--Austria Goulash

Boil 2 calves' heads in salted water until tender; then cut the meat from the
bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces;
stir in 1 tablespoonful of flour and the sauce in which the meat was cooked.
Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste;
let all cook together fifteen minutes then serve very hot.



2.--East India Fish.

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk;
let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of
paprica and salt to taste. Let cook a few minutes, then stir in 1 large
tablespoonful of boiled rice. Serve very hot with toast.



3.--English Gems.

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1
teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of
molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of
flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and
fill buttered gem pans 1/2 full and bake until done. Then cover with
chocolate icing.









*************************************************
*************************************************

Italian Easy ...CookBook

Delicious Italian dishes

(Collection of 185 Italian recipes)

by W. G. Water


SAMPLES:

Italian Sauces

As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.



No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.



No. 2. Velute Sauce

The same as above, but use white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.



Italian Soups


No. 1. Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.

santa maria style seasoning 27 oz. italian egg creamContents


Italian Sauces

1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto)
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce)
15. Roman Sauce (another)
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys)
18. White Villeroy.


Modern Italian Sauces

1. Fish Sauce.
2. Sauce Piquante (for Meat, Fowl, Game, Rabbit)
3. Sauce for Venison, Hare
4. Tomato Sauce Piquante.
5. Sauce for Roast Pork, Ham etc.
6. For masking Cutlets


Italian Soups

1. Clear Soup.
2. Zuppa Primaverile (Spring Soup)
3. Soup alla Lombarda.
4. Tuscan Soup.
5. Venetian Soup.
6. Roman Soup.
7. Soup alla Nazionale.
8. Soup alla Modanese.
9. Crotopo Soup.
10. Soup all'Imperatrice.
11. Neapolitan Soup.
12. Soup with Risotto.
13. Soup alla Canavese.
14. Soup alla Maria l'ia.
15. Zuppa d'Erbe (Lettuce Soup).
16. Zuppa Regina di Riso (Queen's soup).



Italian Minestre

1. A Condiment for Seasoning Minestre.
2. Minestra alla Casalinga.
3. Minestra of Rice and Turnips.
4. Minestra alla Capucina.
5. Minestra of Semolina.
6. Minestrone alla Milanese.
7. Minestra of Rice and Cabbage.
8. Minestra of Rice and Celery.
9. Anguilla alla Milanese (Eels)
10. Filletti di Pesce alla Villeroy (Fillets of Fish)
11. Astachi all'Italiana (Lobster).
12. Baccala alla Giardiniera (Cod)
13. Triglie alla Marinara (Mullet)
14. Mullet alla Tolosa.
15. Mullet alla Triestina.
16. Whiting alla Genovese.
17. Merluzzo in Bianco (Cod).
18. Merluzzo in Salamoia (Cod)
19. Baccala in Istufato (Haddock)
20. Naselli con Piselli (Whiting).
21. Ostriche alla Livornese (Oysters)
22. Ostriche alla Napolitana (Oysters).
23. Ostriche alla Neneziana (Oysters)
24. Pesci diversi alla Casalinga (Fish).
25. Pesce alla Genovese (Sole or Turbot)
26. Sogliole in Zimino (Sole)
27. Sogliole al tegame (Sole).
28. Sogliole alla Livornese (Sole)
29. Sogliole alla Veneziana (Sole).
30. Sogliole alla parmigiana (Sole)
31. Salmone alla Genovese (Salmon).
32. Salmone alla Perigo (Salmon)
33. Salmone alla giardiniera (Salmon).
34. Salmone alla Farnese (Salmon)
35. Salmone alla Santa Fiorentina (Salmon).
36. Salmone alla Francesca (Salmon)
37. Fillets of Salmon in Papiliotte.



Beef, Mutton, Veal and Lamb

1. Manzo alla Certosina (Fillet of Beef)
2. Stufato alla Fiorentina (Stewed Beef).
3. Coscia di Manzo al Forno (Rump Steak)
4. Polpettine alla Salsa Piccante (Beef Olives).
5. Stufato alla Milanese (Stewed Beef)
6. Manzo Marinato Arrosto (Marinated Beef).
7. Manzo con sugo di Barbabietole (Fillet of Beef)
8. Manzo in Insalata (Marinated Beef).
9. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).
10. Scalopini di Rizo (Beef with Risotto)
11. Tenerumi alla Piemontese (Tendons of Veal).
12. Bragiuole di Vitello (Veal Cutlets)
13. Costolette alla Monza (Veal Cutlets).
14. Vitello alla Pellegrina (Breast of Veal)
15. Frittura Piccata al Marsala (Fillet of Veal).
16. Polpettine Distese (Veal Olives)
17. Coste di Vitello Imboracciate (Ribs of Veal).
18. Costolette di Montone alla Nizzarda (Mutton Cutlets).
19. Petto di Castrato all'Italiana (Breast of Mutton).
20. Petto di Castrato alla Salsa piccante (Breast of Mutton).
21. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
22. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).
23. Costoletto d'Agnello alla Costanza (Lamb Cutlets).



Tongue, Sweetbread, Calf's Head and Liver

1. Timballo alla Romana.
2. Timballo alla Lombarda.
3. Lingua alla Visconti (Tongue).
4. Lingua di Manzo al Citriuoli (Tongue with Cucumber).
5. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
6. Lingue di Vitello all'Italiana (Calves' Tongues)
7. Ateletti alla Sarda.
8. Ateletti alla Genovese.
9. Testa di Vitello alla Sorrentina (Calf's Head).
10. Testa di Vitello con Salsa Napoletana (Calf's head).
11. Testa di Vitello alla Pompadour (Calf's Head)
12. Testa di Vitello alla Sanseverino (Calf's Head).
13. Testa di Vitello in Frittata (Calf's Head)
14. Zampetti (Calves' Feet)
15. Bodini Marinati.
16. Animelle alla Parmegiana (Sweetbread)
17. Animelle in Cartoccio (Sweetbread).
18. Animelle all'Italiana (Sweetbread)
19. Animelle Lardellate (Sweetbread).
20. Sweetbreads and Mushrooms
21. Cervello in Filiserbe (Calf's Brains).
22. Cervello alla Milanese (Calf's Brains)
23. Cervello alla Villeroy (Calf's Brains).
24. Frittuta of Cervello (Calf's Brains)
25. Cervello alla Frittata Montano (Calf's Brains).
26. Marinata di Cervello alla Villeroy (Calf's Brains)
27. Minuta alla Milanese (Lamb's Sweetbread).
28. Animelle al Sapor di Targone (Lamb's Fry)
29. Fritto Misto alla Villeroy.
30. Fritto Misto alla Piemontese.
31. Minuta di Fegatini (Ragout of Fowls' Livers).
32. Minuta alla Visconti (Chickens' Livers)
33. Croutons alla Principessa.
34. Croutons alla Romana.




Fowl, Duck, Game, Hare and Rabbit

1. Soffiato di Cappone (Fowl Souffle)
2. Pollo alla Fiorentina (Chicken).
3. Pollo ali'Oliva (Chicken)
4. Pollo alla Villereccia (Chicken).
5. Pollo alla Cacciatora (Chicken)
6. Pollastro alla Lorenese (Fowl).
7. Pollastro in Fricassea al Burro (Fowl)
8. Pollastro in istufa di Pomidoro (Braized Fowl).
9. Cappone con Riso (Capon with Rice)
10. Dindo Arrosto alla Milanese (Roast Turkey).
11. Tacchinotto all'Istriona (Turkey Poult)
12. Fagiano alla Napoletana (Pheasant).
13. Fagiano alla Perigo (Pheasant)
14. Anitra Selvatica (Wild Duck).
15. Perniciotti alla Gastalda (Partridges)
16. Piccioni alla Diplomatica (Snipe).
17. Piccioni alla minute (Pigeons)
18. Piccioni in Ripieno (Stuffed Pigeons).
19. Lepre in istufato (Stewed Hare)
20. Lepre Agro-dolce (Hare).
21. Coniglio alla Provenzale (Rabbit)
22. Coniglio arrostito alla Corradino (Roast Rabbit).
23. Coniglio in salsa Piccante (Rabbit).




Italian Vegetable Dishes

1. Asparagi alla salsa Suprema (Asparagus)
2. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
3. Barbabietola alla Parmigiana (Beetroot)
4. Fave alla Savoiarda (Beans).
5. Verze alla Capuccina (Cabbage)
6. Cavoli fiori alla Lionese (Cauliflower).
7. Cavoli fiori fritti (Cauliflower)
8. Cauliflower alla Parmigiana.
9. Cavoli Fiori Ripieni.
10. Sedani alla l'armigiana (Celery)
11. Sedani Fritti all'Italiana (Celery).
12. Cetriuoli alla Parmigiana (Cucumber)
13. Cetriuoli alla Borghese (Cucumber).
14. Carote al sughillo (Carrots)
15. Carote e piselli alla panna (Carrots and peas).
16. Verze alla Certosina (Cabbage)
17. Lattughe al sugo (Lettuce).
18. Lattughe farcite alla Genovese (Lettuce)
19. Funghi cappelle infarcite (Stuffed Mushrooms).
20. Verdure miste (Macedoine of Vegetables)
21. Patate alla crema (Potatoes in cream).
22. Cestelline cli patate alla giardiniera (Potatoes).
23. Patate al Pomidoro (Potatoes with Tomato Sauce)
24. Spinaci alla Milanese (Spinach).
25. Insalata di patate (Potato salad)
26. Insalata alla Navarino (Salad).
27. Insalata di pomidoro (Tomato Salad)
28. Tartufi alla Dino (Truffles).



Macaroni, Rice, Polenta, All Other Italian Pastes

1. Macaroni with Tomatoes
2. Macaroni alla Casalinga.
3. Macaroni al Sughillo.
4. Macaroni alla Livornese.
5. Tagliarelle and Lobster.
6. Polenta.
7. Polenta Pasticciata.
8. Battuffoli.
9. Risotto all'Italiana.
10. Risotto alla Genoxese.
11. Risotto alla Spagnuola.
12. Risotto alla Capuccina.
13. Risotto alla Parigina.
14. Ravioli. 15. Ravioli alla Fiorentina.
16. Gnoechi alla Romana.
17. Gnoechi alla Lombarda.
18. Frittata di Riso (Savoury Rice Pancake).
< Omelettes and Other Egg Dishes

1. Uova ai Tartufi (Eggs with Truffles)
2. Uova al Pomidoro (Eggs and Tomatoes).
3. Uova ripiene (Canapes of Egg)
4. Uova alla Fiorentina (Eggs).
5. Uova in fili (Egg Canapes)
6. Frittata di funghi (Mushroom Omelette).
7. Frittata eon Pomidoro (Tomato Omelette)
8. Frittata con Asparagi (Asparagus Omelette).
9. Frittata eon erbe (Omelette with Herbs)
10. Frittata Montata (Omelette Souffle').
11. Frittata di Proseiutto (Ham Omelette).



Italian Sweets and Cakes

1. Bodino off Semolina.
2. Crema rappresa (Coffee Cream).
3. Crema Montata alle Fragole (Strawberry Cream)
4. Croccante di Mandorle (Cream Nougat).
5. Crema tartara alla Caramella (Caramel Cream)
6. Cremona Cake.
7. Cake alla Tolentina.
8. Riso all'Imperatrice.
9. Amaretti leggier (Almond Cakes)
10.Cakes alla Livornese.
11. Genoese Pastry.
12. Zabajone.
13. Iced Zabajone.
14. Panforte di Siena (Sienese Hardbake

More at...Delicious Italian dishes






*********************************************
*********************************************

Chinese ''Easy'' CookBook

Chinese Recipes

Want to find out how to make your favourite Chinese dishes?

Printable Chinese Recipes Well now you can with this fantastic new eBook, each recipe is a genuine Chinese recipe just like you would find at your local Chinese Restaurant.

Every recipe can has a "Printable" option for hassle free printing. No longer do you have to keep your cookery books in a plastic sleeve so you dont spill food on them, if you spill food on these recipes, simply print them off again!

Can you really afford to pass this offer by.
At this amazing price what have you got to lose?

*****************************

Below are all of the 43 recipes included in this amazing eBook:

Almond Biscuits
Almond Cream
Almond lake with mandarin oranges
Boiled Rice
Braised Chicken with Peppers
Broccoli & Tofu in Spicy Almond Sauce
Broccoli with Pork
Chicken dice with Walnuts
Chinese garlic Chicken
Chinese Potato salad
Chinese Scallion cakes
Chinese Scallion pancakes
Chinese Noodles
Crisp fried tofu & greens
Crisp skin Chicken
Duck with Alomnds
Fried Celery Cabbage
Fried Lettuce
Fried Rice
Fried Shellfish
Fried Spinach
General Tso`s Chicken
Gingered Fruit
Lo Mein
Mixed Veg Soup
Pineapple Fish
Pork & Bambo shoots
Pork with Mushrooms
Pork Noodles
Pot Stickers
Raindrop Soup
Scallops & Peppers
Spiced Lamb
Steamed Dumplings
Steamed Rice
Stewed Lamb
Sweet & Sour Prawns
Sweet & Sour Tofu
Sweet & Sour Stir Fry
Szechuan style Stir Fry
Tomato Soup
Watermelon Soup
Won-Ton noodles

more at... Chinese Recipes