Around-the-world cook book

Roast the chicken without stuffing. When cold cut the meat into small pieces. Put the meat into a stewpan with 1 pint of cream, add the butter, flour, mustard, currant jelly, salt, and pepper. When boiling add the other pint of cream, and the hard-boiled eggs chopped fine. Just before serving add the lemon- juice, sherry, and parsley, and garnish with toast-points and pimolas. HUNGARIAN GOULASHE Flank steak, 2 pounds, Fresh, or canned tomatoes, 1 quart. Small potatoes, 1 quart. Onions, medium size, 4, Salt and pepper. Cut the steak into small cubes and arrange it on the bottom of a flat-bottomed kettle. Season with salt and pepper, and cover it with a layer of sliced onion, then more meat, and so on, until the dish is as full as desired. Add sufficient cold water to show just above the meat, and then put the kettle over the fire and let it come to a boil. Have at hand either canned or fresh tomatoes, allowing a pint of tomatoes to ever}' pound of meat. Pour the tomatoes on top of the kettle, but do not stir. Now push the kettle back on the stove, and let it simmer gently for 2 hours or longer, if necessary, to make the meat perfectly tender. The potatoes should be small, and peeled and put into the kettle, pushing the meat aside, if necessary, to make room for them. Cook 15 minutes longer after you put in the potatoes, and then serve. MEXICAN CHILLI CON CARNE Lean meat, 1% pounds. Kidney beans, 1 can, Red peppers, 3, cut fine, Olive oil, 4 tablespoons, Onions, cut fine, 3, Flour, 1 tablespoon, Worcestershire, 1 large tablespoon. Cut the onions fine. Put the oil in a spider, and when it is smoking hot put the onions into it, and also the peppers cut fine. The beef should have been already cut into dice. When the onions turn yellow add the meat gradually, so as to avoid cooking the oil too much. Stir occasionally, to sear the beef. In about 5 to 10 minutes add a cup of hot water, and cover. Let it stew for about 2 hours. Heat the beans in a separate kettle. Mix the flour with some water for thickening, and before adding it, pour 1 large tablespoon of Worcestershire over the meat. Keep plenty of water on the meat to prevent its scorching. Cook all for 10 minutes, and then drain the beans, and add to the beef. CHINESE CHILO Lamb, 2 pounds, Onions, 2 (sliced). Lettuce, 1 small head. Dried flageolets (black beans), 1 cup. Cold water, 1 pint, Salt and pepper. Soak the beans overnight. Cut the meat into small pieces, and put it, with the flageolets and the sliced onions, into a stewpan. Add a pint of cold water, cover closely and let it simmer for about 3 hours. About half an hour before it is done, add salt and pepper, and also the lettuce leaves. It may need a little more water from time to time when cooking. COLLOPS IN BATTER Cold roast beef or veal, Butter, 1 tablespoon, Stock, % pint. Flour, 1 teaspoon, Onion, 1, Salt and pepper. Batter Flour, 1 cup. Milk, 2/3 cup, Egg, 1, Baking-powder, 2 teaspoons, Salt.