The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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FOREIGN DISHES.                               393
north, salt beef, put in water and boiled with sweet potato, (yuca root), yen tillia (sweet pepper) (dolce pica) sweet pumpkin, two of ripe and three of green plantains to above quantity; let all stew till done, thicken with flour and water, and season to taste with sugar. This makes a wholesome and delightful dish,
Spanish Brown Beans.—Wash and boil the beans for four hours in a plenty of water. Put a tablespoonful of lard or butter into a pan, when boiling hot, pour off the liquor of the beans, leaving a small quantity, then put them into the pan of hot grease, with a small piece of red pepper, some black pepper and salt. Serve very hot. Note.—It is better when boiling the beans to add the red or green peppers, about 1-2 a pod, and let it cook with them, A nice dish.
Pisto Omelet (A favorite omelet in Spain.)—Mince together cold turkey or chicken and an equal quantity of cold ham or tongue, add­ing 1 chopped onion or 2 and sufficient sweet marjoram and sweet basil to season it well; also a little cayenne. No salt, as the ham will render it quite salt enough. Have ready sufficient well beaten eggs to make it into a good omelet mixture, stir the whole very hard at the last. Have ready over the fire a wide pan of boiling lard, put in the mixture with a ladle and fry it in flat cakes. Serve up hot.
Spanish Salad.—A Spanish proverb says that for compounding a good salad four persons are required. A spendthrift for oil, a miser for vinegar, a counsellor or a man of judgment for salt, and a madman for stirring up the whole, hard and furiously. Get a large salad bowl that there may be ample room for stirring well. Prepare in a separate vessel the lettuce and the seasoning. They should not be put together till a few minutes before the salad is to be eaten, otherwise it will be tough and sodden instead of crisp and fresh. Do not cut it with a knife, but tear or strip off the leaves of the let­tuce and throw all the stalk away, then wash the leaves through sev­eral waters and dry thetn in a clean napkin ; put them into a large bowl, and in a smaller bowl mix the seasoning, for which you must have equal quantities of mixed vinegar and water; an even tea-spoonful of mixed cayenne and salt, 4 times as much sweet oil as the mixed vinegar and water. Mix all the seasoning thoroughly, stirring it very hard. Have ready on a plate some taragon finely minced or powdered; just before the salad is to be eaten pour the dressing over the lettuce and strew the surface with taragon.
Note—You may decorate the top with nasturtium flowers ; they are nice to eat.
Cucumbers and Onions.—Pare and split the cucumbers, take out the seeds, and cut them into dice; a handful of chopped parsley