Cook three cups of broad noodles in salted boiling water ten minutes. Drain and add three-fourths cup of chicken or goose fat and four eggs, well beaten. Place in a well-greased iron pot and bake until the top of the kugel is well browned. Serve hot with raspberry jelly or stewed fruit of any kind.
Pare, quarter, core and slice four medium-sized apples. Melt one-quarter cup of butter and pour it with the juice of half a lemon over one cup of bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one- half lemon and one-quarter cup of sugar together. Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs. Pour one-quarter cup of boiling water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs. Serve with cream or with soft custard or lemon sauce. If desired for a meat meal, substitute chicken-fat for butter and use lemon sauce.
Brown a small onion minced in one tablespoon of chicken fat, add a small liver chopped fine, chopped parsley, two tablespoons of flour. Season with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon in the boiling soup, let cook ten minutes--serve.
Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and lastly one well-beaten egg. Mix all on stove in skillet, remove from fire and stuff fowl.
Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mustard seed, one-half tablespoon of celery seed, and one-half tablespoon of sugar. Beat one egg until light, pour two tablespoons of goose or chicken fat, melted, over the eggs, stir well, add one-half cup of vinegar, pour over the seasoned potatoes: then add one-quarter cup of hot water and if necessary, add a little more vinegar, salt or pepper. One or two chopped hard-boiled eggs added improves the salad. Line a salad bowl with lettuce leaves, pour in the salad and decorate the top with grated hard-boiled eggs. Melted butter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat.
Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if desired you may add a little mustard); press the pieces gently together.
Take the carcass of a cold, cooked chicken and break into small pieces. Add one-half cup of chopped celery and one onion chopped fine. Cover with cold water; simmer slowly for two hours. Strain, add salt and pepper to taste.
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.
Cut chickens in pieces for serving; dredge in flour and sauté in hot fat. Cut one onion in thin pieces, add one tablespoon of curry powder, three-fourths of a tablespoon of salt and one tablespoon of wine vinegar. Add to chicken, cover with boiling water; simmer until chicken is tender. Thicken sauce and serve with steamed rice.
Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.
