The international cook book

Fifteen fresh mushrooms, clean and cut in fine pieces. Put in a pan one finely chopped onion, three tablespoons butter, and the mushrooms and fry them to a light yellow. Add one-quarter cup of sweet cream, salt, pepper, the juice of one lemon, and a little meat extract. BoU up and pour over the fish. Serves five or six persons. Chef Karl Vetter, Hotel Tyrol, Innsbruck, Austria Fried Duck Fry slices of duck in butter. Add sauce with green peppers, chopped. Garnish with mushrooms and cucumbers. Chef S. Weil, New Grand Hotel, Yokohama, Japan Timbales of Lobster Cut the lobsters in pieces, parboil in butter, and add sliced mushrooms. Mix with sauce, fill timbales with the lobster, cover with bread crumbs, and bake. Chef S. Weil, New Grand Hotel, Yokohama, Japan 354 THE INTERNATIONAL COOK BOOK Supreme Salmon Immerse the salmon in cooking wine, cover with sauce, and boU. Serve on rice, steamed and garnished with truffles. Sur- round with meat jelly. Chef S. Weil, New Graf id Hotel, Yokohama, Japan Fowl Saute Chop two onions fine. Fry in two tablespoons fat until nicely browned. Add garlic, pinch of red pepper. Cut a fowl into pieces and simmer it in the onion and garlic mLxture. Add two tomatoes cut in pieces. Add one-half pint cream, to the strained gravy, and serve with boUed potatoes. Chef John Z.^ppa, Hotel Excelsior, Belgrade, Jugoslavia Eggplant Saute Cut five eggplants in pieces. Brush them in pancake paste and fry in hot oil. Chop an onion and let it take color in three table- spoons fat. Add one pound minced pork and one-quarter pound minced mutton, and season ^\•ith salt and pepper. Put in a pan first a row of eggplant and then a row of meat. Pour over it one quart milk and six egg yolks. Bake in the oven until it turns golden brown. Chef John Zappa, Hotel Excelsior, Belgrade, Jugoslavia Roast Goose Roast a middle-sized fat goose. Cut in pieces and put in kraut. Let it sinuner slowly for an hour. Kraut: Fry three onions in the fat of the goose and add three cabbages chopped fine. Season. Instead of goose meat, that of turkey, a duck, or pork may be used. Chef John Zappa, Hotel Excelsior, Belgrade, Jugoslavia SECTION IV Cookery Technique Containing Information On How TO Buy Food Food Equivalents Methods of Cookery Temperatures Weights and ^Measures Calories ^0 T SECTION IV Cookery Technique y^\^0 buy food well is a real achievement. The woman who knows how to buy economically, getting quality for her money, has solved more than half of her problem of feeding the family. Today we find that the buying of food is diWded into two classes : the canned food in one and the perish- able in the other. A well-nm home should have a storeroom or call it stock room if you like, in which there are foods on hand at all times. This storeroom should be so arranged that the vegetables are in one place, fruit in another, and jams and jellies in a third. The jams and jeUies should be labeled as to product and year made. They should be arranged so that all of one kind are together. It is well to separate the jams from the jeUies.