1915 Dinner Menu: Hungarian Goulash, Escalloped Corn, Riced Potatoes, Pimento Salad, Lemon Foam

Woman's World Cookbook (1922) 

1915 Dinner Menu

The Nature Cure Cook Book (1915)
ABC of Natural Dietetics
by Mrs. Anna Lindlahr and Henry Lindlahr, M. D.

New Beets

Celery

Pimento Salad

Hungarian Goulasch

Escalloped Corn

Riced Potatoes

Lemon Foam

Beet Salad (1)

Groups M. S. St.--F. P.

1 quart chopped beets

1 cup chopped cabbage

1 grated, raw horseradish

1 cup sugar

A little salt

Lemon juice to taste

Hard-boiled eggs for garnish

Lettuce leaves to serve

Cream dressing (see below)

Mix well and garnish with hard-boiled eggs; serve on lettuce leaves with cream dressing.

Cream Salad Dressing (2)

Juice of 2 lemons

½ cup olive oil

A pinch of salt

1 or 2 tbs sugar

1 large cup cream

Beat well together the juice of 2 lemons with ½ cup olive oil. Add a pinch of salt, and 1 or 2 tablespoons sugar, according to taste. Lastly, add slowly 1 large cup cream, a little at a time, stirring well.

Spanish Pepper Salad

6 pimentoes

2 cups celery, diced

1 cup pecans

Mayonnaise or Boiled dressing, slightly sweetened

Shredded lettuce to serve

Shred 6 pimentoes, add 2 cups celery, cut into dice, and 1 cup pecans. Mix well with slightly sweetened

mayonnaise and serve on shredded lettuce. Another way to prepare this salad is to add the ingredients to 1 quart of jelly made in the usual way from plain gelatine, to which has been added the juice

of 1 lemon, ½ cup sugar, and a pinch of salt. May be served in individual molds with mayonnaise or boiled dressing. This will serve from ten to twelve persons.

Hungarian Goulasch

2 large carrots

1 rutabaga

3 potatoes

6 medium-sized onions

6 tomatoes

6 bay leves

1 green pepper, sliced

2 large apples

A good-sized piece of butter

Flour

½ cup brown sugar

Juice of 2 lemons

Peel and cut into large pieces 2 large carrots, 1 rutabaga, 3 potatoes; add 6 medium-sized onions, let cook until nearly tender, then add 6 tomatoes, 6 bay leaves, 1 green pepper, sliced, and 2 large apples, peeled and sliced. Cook until tender, add good-sized piece of butter and thicken with browned flour, then add ½ cup brown sugar and juice of 2 lemons. 

Scalloped Corn

Groups St. S. F. M. P.

Cracker crumbs

Corn

Sugar

Salt

Butter

1 cup rich milk

Grease the bottom and sides of a baking dish; put in a layer of cracker crumbs, then a layer of corn cut from the cob; sprinkle with sugar, salt, and dot liberally with butter; alternate with cracker crumbs and corn until the dish is nearly filled, having the top layer of crumbs; pour over all 1 cup rich milk. Cover and bake in a moderate oven.

Delicious Potato Dumplings (1)

Groups St. F.—P. M.

12 cooked potatoes

2 tbs flour

1 cup bread crumbs

1 large onion, grated

A little minced parsley

2 eggs

Salt to taste

Additional bread crumbs

Butter

Parsley for garnish

Put about 12 cooked potatoes through a potato ricer, add 2 tablespoons flour, 1 cup bread crumbs, 1 large onion, grated, a little minced parsley, 2 eggs, and salt to taste. Mix well, form into balls, and drop into boiling salted water. (The water should not be allowed to stop boiling, or the dumplings will fall apart.) As they rise to the top, remove with a skimmer, place on a heated platter, cover thickly with bread crumbs fried in butter, and serve garnished with parsley. 

Lemon Foam

Yolks of 4 eggs

1 cup sugar

Juice and grated rind of 2 lemons

4 egg whites*

Beat the yolks of 4 eggs thoroughly, add 1 cup sugar and the juice and grated rind of 2 lemons; cook until it is creamy, then stir in gradually the stiffly beaten whites of the eggs*. Serve cold in tall glasses.

*Or if you prefer a little whipped cream.

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