Good Recipes around the World (WIDF, 1958)

=== [PDF page 1] === \ large onion, How to prepare vegetables The first thing is to wash the vegetables thoroughly to ‘free them of dirt which is a carrier of microbes. When they have been cleaned and cut, the vegetables must be washed again, but without leaving them to soak too long in water, since this means a loss of some of their vitamins and mineral salts. This loss can be very great if the vegetables are badly prepared. For example, if cabbage is cooked too long it loses 81% of its sugar content and 62% of its mineral salts. The best way to cook vegetables is to steam them, then they retain their mineral salts and the greater part of their Vitamin C content, Vegetables cooked under these conditions also keep their fresh flavour. Vegetables can also be cooked in the following way: wash once, then peal and cut into pieces, add sugar in the proportion of 3 grammes of sugar to every 200 grammes of vegetables, steep in boiling water, see that it does not go off the boil, and boil until cooked. It is best to keep the water in which the vegetables have been cooked to use for stock or to make a sauce or gravy, as this contains the mineral salts lost from the vegetables in the cooking. Remember that Vitamin C dissolves: —if the cut vegetables are not cooked immediately, —if they are soaked in water for too long, —if they are not served immediately they are cooked, —if the food is warmed up a number of times, —if the vegetables are cooked in a pot without a lid. BRAISED AUBERGINES Ingredients: 1 lb. of aubergines, | To prepare: cut the onion finely and fry in a large | frying pan adding the sugar. 2 apples or pears, When fried golden brown 2 tomatoes, | add the boiled aubergines a little juice of a lemon, as well as the diced fruit 1 teaspoonful of sugar, and tomatoes. Add the lemon pinch of salt. juice and a little water. ——_ Simmer for half an hour. === [PDF page 2] === It doesn’t matter a. country a woman lives in—she always wants to prepare good meals for her family and to entertain her guests. For International Women’s Day on March 8th, we asked our correspondents in various countries to send us some good recipes which could be used by any housewife. In spite of the differences in cooking and in spite of the variety of dishes eaten in different In every country suitable ingredients can be found to prepare the recipes which we are publishing below We hope that these specialities will please you. They do not cost much and are very simple to prepare. We would like to ask our friends to send us their opinions on any of the recipes and on any other practical subject to do with the home. The more we get to know each other and help each other, the stronger our friendship and understanding for each other will be. ATJAR (cucumber salad) Ingredients: ‘0 prepare: Peal the cucum- 1 large cucumber, er and cut into slices. Place 1 egg, he cucumber on a plate, teaspoon of vinegar, prinkle a little onion and salt, imendo over the cucumber. sugar. “Add two teaspoons of vinegar diluted with water, salt “and sugar to taste, pour this mixture over the cucumber, onion and pimento. Cut the hardboiled egg into thin slices and garnish the salad with it. CHINA To prepare: Dice the meat, mince the onions and mix with the eggs and salt, heat the oil until it is smoking, FRIED RICE Ingredients: 2 cups of cooked rice, 1 cup of cooked ham, 2 onions 2 eggs,; add the rice and let it fry, 1 teaspoon salt Stirring all] the time. Add 1/4 cup of oil.: the eggs to the rice slowly, aso that the. eggs blend smoothly with the rice. Add the meat, fry for three minutes continuing to stir. countries, the basic ingredients are the same. - RICE RISSOLES (Dushanka Dube) Ingredients: To prepare: Chop the small knob of butter, onions and brown them in 2 onions, the butter, Add the tomato 2 teaspoons of tomato(puree),| Puree and stir, Cook the 1/2 Ib. rice, rice in water separately and 1/4 litre, (1/8 pint) water, when it is cooked, mix with 3 eggs, the onions and tomatoes. Add the three eggs without - Zz beating. Chop the coriander leaves (fi! ae) yadd to the mixture. Mix again thorough en place on a dish which has been sprinkled with iow to get cold and then roll into small balls @ yin boiling oil. x t ni eitess coriander, pepper, salt, oil. INDONESIA | To prepare: Boil the meat until it is tender, and cut salt, into slices about '% centi- 5 cloves, metre thick. Crush the oil (coconut or other vege-| Cloves with a pestle togettable oil): her with the salt, add three a teaspoons of stock or broth. Place the slices of meat in the liquid, salt to taste and then fry the meat in oil until brown. 2 lbs. of tender beef, FRAPPE, SFRAPPOLE, CENCI, GALONI, DONZELLINE... So many names for one and the same ‘culinary work of art’ from Italy. It is a typical Italian dish, eaten at Carnival time. Ingredients: Enough for six people. 700 grammes of flour (not quite a pound and a half), 1 Ib. lard, yolks of two eggs, 3 tablespoons of sugar, To prepare: Knead all the ingredients together and roll out the dough thus obtained as thinly as possible, Cut into strips about 2 centimetres wide. Form these strips into bows or other shapes 3 as wished and fry in very pinch of salt, hot oil or lard.- Drain off 1 glass of wine. fat well, and arrapge tastefully on a plate. Sprinkle with castor sugar flavoured with vanilla.