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Aubergine and Lamb Stew

Aubergines and lamb are an excellent com-bination. In this stew, the addition of coriander seed, mint and garlic enhances their flavour. A bowl of chilled yogurt, to which ( half a diced cucumber has been added, makes an excellent accompanying salad. 2 aubergines 1 tablespoon plus 1 teaspoon salt 5 tablespoons olive oil 2 lb….

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Aubergine Salad

This Greek dish is usually served as a mezc, or appetizer, as an accompaniment to an aperitif. Traditionally, flat Greek bread is dipped into the aubergine puree. It can also be served as a salad. If you find the natural greyish colour of the puree unattractive, add 2 or 3 drops of red food colouring….

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Asynpoeding

A South African pudding, Asynpoeding (ah-sane-poo-ding) is an unusual ginger flavoured dessert baked with a vinegar flavoured syrup. Serve hot with custard. 6 oz. butter 6 oz. sugar 3 eggs ½ teaspoon salt 14 oz. sifted flour 2 teaspoons ground ginger 2 teaspoons bicarbonate of soda a little milk 6 oz. pineapple jam 1 pint…

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Aubergine

The fruit of a plant native to Southern Asia, the aubergine is now widely grown in tropical, subtropical and warm temperate regions of the world. A member of the potato family, it is also known as eggplant, brinjal, meianzana, garden egg and patlican. There are many varieties of aubergines, which range from dark purple to…

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Aspic

Aspic is a jelly (the French term is gelee) made from strong chicken, veal, beef or fish stock. This stock is so strong in gelatinous matter that it is not necessary to add any gelatine. There are occasions, however, when to save time or money it is advisable to use gelatine. The quantity of gelatine…

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Aspic-I

This is an elaborate recipe for making aspic. The setting depends upon the gelatinous matter in the ingredients. Both the preparation and the cooking take a long time. ABOUT 31/2-4 PINTS 1 calf’s foot, skinned and cleaned 5 lb. veal or beef bones and meat, chopped into 3-inch pieces, poultry carcasses and giblets 4 oz….

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Aspic-II

This is a recipe for a very quick, easy and inexpensive aspic jelly. Although the result lacks the flavour of aspic made from bone stock, it is quite acceptable. APPROXIMATELY § PINT chicken stock cube pint boiling water 1 oz. gelatine 1 fl. oz. dry white wine Put the stock cube in a mixing bowl….

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Aspic de Pommes

A dessert with a pleasing texture, Aspic de Pommes water 1 lb. sugar 1 tablespoons lemon juice 4 oz. mixed glace fruit, cherries, angelica, pineapple or orange 1 teaspoon grated lemon rind 1 fl. oz. sweet sherry 8 fl. oz. double cream beaten Grease a 14 -pint mould with 1 teaspoon oil. Reserving a few…

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Assiette Anglaise

The French culinary term for an assort-ment of cold meats served on one plate, Assiette Anglaise (AH-see-YET on-glaze) always includes a slice of York ham, a slice of beef tongue, a slice of roast beef and, sometimes, slices of galantine and brawn. It is garnished with chopped aspic and cress and is usually served at…

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Asti Spumante

One of Italy’s best known sparkling white wines, Asti Spumante (ah-stee spoo-MAHN-teh) is made from Muscat grapes, which are grown in the vineyards of Asti and other Piedmontese vineyards. Always sweet and sometimes very sweet, it is preferable to drink this wine well chilled with the dessert or fruit course at the end of a…

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Asparagus au Beurre

As well as making a simple but elegant hors d’oeuvre, asparagus is a delicious vegetable accompaniment to meat and fish dishes. The season for fresh asparagus is a short one so frozen asparagus may be used in any other asparagus recipe. 1 lb. frozen asparagus pints water 1 tablespoon plus -J. teaspoon salt 6 tablespoons…

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Asparagus Cream Soup

This delicious soup is made with fresh asparagus, cream and eggs. The base is a home-made vegetable stock zohich should cook for at least 2 hours. 2 lb. asparagus 1 small onion, finely sliced 10 fl. oz. ½ cups water 1 teaspoon salt 4 grindings fresh black pepper 4 tablespoons flour 2 tablespoons butter 2…

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Asparagus au Gratin

Asparagus au Gratin (oh GRAH-tanJ may be served as a first course or as a vegetable dish with the main course for lunch or dinner. It goes well served with chicken breasts, veal escalopes, brains, sweetbreads and egg dishes. 4 SERVINGS 3 lb. fresh asparagus 1 blade of mace or ½ teaspoon ground mace 1…

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Asparagus aux Oeufs

A delicately-flavoured dish, Asparagus aux oeufs (pz-erf) is an elegant way to serve this vegetable. It makes a good first course or light lunch or supper dish. This sauce is quick and easily prepared. 3 lb. fresh asparagus 3 hard-boiled eggs, shells removed and chopped 2 tablespoons finely chopped parsley 4; teaspoon salt 4 grindings…

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Asparagus Polonaise

Vegetables Polonaise are sprinkled with buttered breadcrumbs and sieved eggs. Asparagus is most delicious served with this classic garnish. 3 oz. butter 1 oz. cup fine breadcrumbs, made from stale bread 1 lb. asparagus, cooked and drained hard-boiled egg, sieved 1 tablespoons chopped parsley Melt the butter in a small saucepan. Add the breadcrumbs and…

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Asparagus Timbale

This savoury asparagus custard, accompanied by Hollandaise sauce, makes an excellent light lunch or supper dish, or may be served as an accompaniment to grilled chicken or fish. It can be prepared in advance and reheated before serving. 1 lb. fresh, boiled asparagus, or 1 lb. frozen asparagus eggs 1 teaspoon salt 1 teaspoon grated…

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Asparagus Pea

Also called Winged Pea and Goa Bean, the asparagus pea is the seed of a vine of which one variety is native to India and one to Southern Europe. The green-winged pods are eaten when they are between 1 and 3 inches in length. Although this vegetable is not related to the asparagus, it does…

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Asafoetida

Asafoetida is a gum resin usually obtained from the plant ferula foetida which is native to Iran and Afghanistan. The resin is dried and in India and Iran it is used as a condiment. Asafoetida has an acrid taste and a strong garlic-like odour.

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Asbestos Mat

Mats made of asbestos, a grey fibrous mineral, are noncombustible, reflect heat and are good insulators. For these reasons, the mats can be placed under a saucepan when an extremely low heat is required, or to prevent burning. They can also be used on the stove under a utensil which is not fireproof, to prevent…

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Ashe Reshte

Ashe Reshte (ah-sh RESH-teh)ersian recipe, is a tasty, unusual and filling soup. It is ideal to serve on cold winter evenings. 4 lb. minced beef 1 medium-sized onion, chopped finely -½ teaspoon ground cinnamon grated rind of ½ lemon freshly ground black pepper I2 teaspoons salt 2 pints water 2 oz. dried peas 2 oz….

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Asparagus

Asparagus is a member of the lily family of which there are more than a hundred species. The best known species is garden asparagus, which is now grown in most temperate and subtropical regions of the world. Wild asparagus was known to the early Greeks and to this day it grows on the Mediterranean coast….

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Artichoke Hearts

Artichoke hearts are the tender, fleshy bases of artichokes. They make a delicious but rather expensive hors cVoeuvre. They may be stuffed with mushrooms, spinach, pate or sausage meat mixed with chopped onions. As a vegetable course for a dinner or lunch party, they may be braised with butter or served with a Mornay or…

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Arrack

Derived from the Arabic araq, meaning sweat and juice, arrack is the name for a wide range of strong, rough spirits which are distilled from whatever in- gredients are widely and cheaply available. In Asia these ingredients include fermented rice, dates, palm sap, molasses, grapes or grain. In the Middle East and the Balkans, arrack…

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Arrosto Perugina

This roast loin of pork, flavoured with fennel, cloves and garlic and basted with dry white wine, can be served hot or cold. An Italian dish, Arrosto Perugina (ah-ROH-sto per-roo-jEE-neh) is roasted in a slow oven so that the meat remains moist and juicy. Serve it with a green salad and white wine. 4 TO…

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Arrowroot

Arrowroot is a pure starch which is obtained from the root of a tropical plant. Dried in the sun, the root is ground to a fine, white powder. Very nutritious, arrowroot is easily digested and was once a popular ingredient in foods for children and invalids. Used for thickening sauces, soups and puddings in place…

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Arroz con Polio

A chicken and rice dish from Spain, Arroz con Polio (ah-ROHS kohn poh-loh) is flavoured with garlic and spices. Cooked in a casserole it makes a delicious main course. 3 tablespoons vegetable oil 6 slices streaky bacon, chopped x 51b. chicken, cut into serving pieces. 1 tablespoons seasoned flour 2 onions, chopped 1 garlic clove,…

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Artichoke

This is the name given to three quite different vegetables, the globe artichoke, the JERUSALEM ARTICHOKE, and the JAPANESE, or Chinese ARTICHOKE. The globe, or leafy artichoke, which looks like a large thistle, is indigenous to Europe and North Africa, but is now grown in almost every part of the world. There are many varieties…

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Artichokes, Boiled

Boiled artichokes may be served hot with melted butter, Hollandaise sauce, or various cream sauces. They may also be chilled and served with vinaigrette sauce or mayonnaise. They make a delicious first course, but they can also be served instead of a salad or as the vegetable accompaniment to a meat dish. The dechoking of…

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Aromatic Bitters

Aromatic bitters are alcoholic drinks flavoured with roots, barks, herbs or fruits. They are drunk either as aperitifs to whet the appetite, as liqueurs after a meal, or are used in small quantities in mixed drinks. Some aromatic bitters, for example Orange Bitters, are sold under the name which gives them their predominant flavour. But,…

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Ardei cu Untdelemn

A Romajiian sweet pepper salad, Ardei cu Untdelemn (ahr-DAY koo oon-deh-LEM) can be served as an hors d’oeuvre, as a salad course as accompaniment to a meat dish. The peppers in the marmade, withoui the cheese and olives, can be kept in a jar with a tight fitting lid and stored in the refrigerator for…

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Ardei Umplutzi cu Orez

An unusual way of cooking peppers which comes from Romania, Ardei Umplutzi cu Orez (ar-DAY- oom-plootz koo oh-rayz) makes an excellent accompaniment to any braised meat. large green peppers ft. oz. yogurt chopped parsley 2 tablespoons oil 2 onions, finely chopped 2 stalks celery, finely chopped 6 oz. cooked long grain rice 2 tablespoons chopped…

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Areca Nut

The areca nut, or betel nut, is the fruit of the arcca palm tree, which is indigenous to Malaysia but is also grown in Sri Lanka, India, Thailand and the Philli-pines. The betel nut has a red or orange outer skin and the actual nut is a light brown colour with white flesh. The people…

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Arlesienne

A French cooking term, a l’Arlcsicnne (ah lahr-LAYZ-ycn) is used to indicate dishes garnished in three different ways. One consists of sautecd aubergines, tomatoes, onion rings, and A Romanian dish, Ardei Umplutzi cu Orez is stuffed peppers in a tomato sauce topped with yogurt. another is applied to a garnish of small, whole tomatoes fried…

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Armagnac

Famous brandies distilled in the Gers Department of France, armagnacs are considered to be equal to the best cognacs. The sandy soil of the vineyards produces a special wine from which the brandies are distilled in one operation. The resulting liquid is aged in barrels made of black Gascony oak which imparts a distinctive flavour…