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1

PRAGUE

CHAPTER

BOO

df

noire

PRAGUE

CHAPTER

BOOK

OF

RECIPES

1922

"We

may

live

without

poetry,

music

and

art;

We

may

live

without

conscience

and

live

without

heart;

We

may

live

without

friends;

we

may

live

without

books;

But

civilized

man

cannot

live

without

cooks."

THIRD

EDITION—

Enlarged

Compiled

by

and

revised.

MARIE

PAIDAR

and

BLANCHE

KAMMERER

For

the

recipes

published

in

this

book,

we

are

indebted

to

the

members

of

Prague

Chapter,

who

cheerfully

gave

us

the

very

cream

of

their

cooking

recipes,

and

to

whom

we

extend our

sincere

thanks.

Copies

of

this

book

postage

to

may

be

had

by

remitting

$1.25

and

MRS.

MARIE

PAIDAR,

5328

Secretary

West

Monroe

Street

CHICAGO

Price

$1.25

:

PRAGUE

CHAPTER

BOOK

OF

RECIPES

CONTRIBUTORS

The

following

members

have

made

book

by

furnishing

Cecelia

Barta

their

possible

the

publishing

of

this

most

valued

and

tried

recipes

Josephine

G.

Kleisner

Anna

Broz

Matilda

Cerveny

Mary

Klenha

Frances

Kolar

Milada

R.

Koren

Lena

Kracht

Mollie

L.

Laurence

Beryl

Cisler

Julia

Denk

M.

Fara

Friedl

Genevieve

Engelthaler

Julia

Marie

Foucek

May

Marie Lucas

Kate

Mlnarik

Marie

Paidar

Carrie

Glass

Mary

Poch

Jennie

Ratajik

Mary

Haisman

Rose

Havlatko

Josephine

Honsik

Anna

Roubik

Emilie

Sadilek

Mamie

Jindrich

Marie

E.

Jirsa

Mary

Jordan

Sophie

Smaha

Marie

Stary

Antonette

Stife

May

Jurena

Anna

Kadlec

Antonia

Straka

Kammerer

Blanche

Kammerer

Mary

Kec

Alice

Marie

E.

Turek

Lillian

Turek

Flora

V.

Vockel

Emily

Kerner

Rose

Kerner

Rose

Waska

Mary

Wesley

)

CI

A

676078

Copyright,

1922

JUN

151922

PRAGUE

CHAPTER

BOOK

OF

RECIPES

3

APPETIZERS

No.

1—

One

pint

small

oysters,

three

tablespoons

taragon

vinegar,

two

tablespoons

catsup,

spoons

white

vinegar,

cayenne

pepper

and

salt

to

taste,

juice

lemon.

Serve

very

cold

with

one-fourth

teaspoonful

grated

radish

on

top

of

each

portion.

OYSTER

COCKTAIL

twelve

table-

of

one

horse-

JULIA

M.

FARA.

No.

2—

Six

oysters,

one

tablespoon

cock-

tail

catsup,

one-half

teaspoon

grated

horseradish

root,

one-half

tea-

spoon

lemon

juice.

Place

five

or

six

small

oysters

in

each

glass,

cover

with

catsup

and

lemon

juice

and

place

the

fresh

grated

horseradish

root

on

top.

Serve

very

cold.

OYSTER

COCKTAIL

MARIE

PAIDAR.

SARDINE

COCKTAIL—

One

small

box

sardines,

one-fourth

cup

tomato

catsup,

one

tablespoon

grated

horseradish,

juice

of

one

lemon,

salt

to

taste,

one

teaspoon

Worcestershire

sauce.

Skin

and

bone

sardines

and

cut

into

small

pieces.

Mix

with

the

rest

of

the

ingre-

dients.

Serve

ice

cold

in

cocktail

glasses.

BERYL

CISLER.

Two

lobsters

boiled,

cut

into

pieces

one-half

inch

square.

Follow

recipe

for

oyster

cocktail,

substituting

the

lobster

in

place

of

the

oysters.

Shrimps

can

be

served

in

same

manner.

Serve

very

cold

in

cocktail

glasses.

This

serves

six

people.

JULIA

M.

FARA.

oranges,

three

bananas,

one-half

pound

Malaga

grapes,

one-half

cup

pineapple

diced,

sugar

to

taste,

juice of

one

lemon,

twelve

English

walnut

meats.

Cut

the

oranges

in

two

crosswise,

reserving

the

peels

as

cups.

Remove

the

pulp

sepa-

rately

from

each

section.

Remove

the

seeds

from

grapes.

Mix

orange

pulp,

grapes

and

pineapple,

sprinkle

with

sugar,

add

lemon

juice

and

let

stand

in

a

cool

place

for

several

hours.

Before

serving

add

the

bananas

and

nut

meats

place

into

orange

cups

and

serve.

;

LOBSTER

COCKTAIL—

FRUIT

COCKTAIL—

Three

MARIE

PAIDAR.

STRAWBERRY

COCKTAIL—

One

quart

strawberries,

juice

of

two

lemons,

one

quart

cold

water,

two

cups

sugar,

ice.

Mash

the

berries

well,

add

the

water

and

lemon

juice

and

let

stand

three

hours.

Strain,

add

the

sugar

and

stir

until

dissolved.

Let

stand

on

ice

one

hour.

Serve

at

the

beginning

of

a

luncheon

in

tall,

narrow

glasses,

reserving

three

or

four

whole

berries,

cut

in

two

for

each

glass.

BERYL

CISLER.

GRAPEFRUIT

COCKTAIL—

Remove

from

the

skin

the

cells

and

juice

add

a

little

sugar

and

if

desired

chopped

pineapple

and

a

few Maraschino

cherries.

Serve

very

cold

in

thin

glasses,

surrounded

with

crushed

ice

or

in

fruit

shells.

;

BERYL

CISLER.

4

PRAGUE

CHAPTER

BOOK

OF

RECIPES

SARDINE

CANAPES—

Two

tablespoons

butter,

three

sardines,

lemon

juice,

anchovy

paste,

three

olives,

one

tablespoon

chopped

pickle.

Spread

bread

with

butter

mixed

with

anchovy

paste.

Garnish

with

sardines

and

chopped

olives

and

pickles.

Serve

hot

or

cold.

MARIE

PAIDAR.

bread

in

quarter-inch

slices

and

shape

with

a

round

cutter

toast

on

one

side

and

spread untoasted

side

with

anchovy

butter

cover

each

slice

with

a

slice

of

tomato,

spread

tomato

with

mayonnaise

dressing,

sprinkle

with

yolk

of

hard

cooked

egg

put

through

a

sieve

and

white

of

egg

finely

chopped.

Garnish

with

a

ring

of

green

pepper

and

in

the

center

place

a

sprig

of

stale

;

;

DEXTER

CANAPES—

Cut

parsley.

MARIE

PAIDAR.

set

of

calf's

brains,

one

egg,

one

table-

spoon

cracker

crumbs,

thin

rounds

of

wheat

bread,

salt

and

pepper,

chopped

parsley.

Remove

red

membrane

and

soak

the

brains

in

cold

water

20

minutes.

Drain

and chop

fine,

add

egg,

crackers

and

season-

ing.

Spread

one

heaping

tablespoon

of

this

mixture

on

each

round

of

bread

and

fry

a

golden

brown

in

deep

hot

fat.

BRAIN

CANAPE

—

One

BERYL

CISLER.

or

saute

the

or

rice.

Chop

crisp

fried

bacon,

moisten

with

creamed

butter

or

other

fat

and

spread

on

circular

pieces

of

toasted

bread.

Sprinkle

with

bits

of

red

or

green

peppers

or

chopped

parsley

and

garnish

plate

with

a

red

radish

or

sprig

of

parsley.

livers,

CHICKEN

OR

GOOSE

LIVER

CANAPE—

Boil

mash

—

—

JULIA

M.

FAR

A.

SARDINE

CANAPES—

Equal

parts

of

yolks

of

hard

boiled

eggs

and

sardines

made

into

a

paste,

little

lemon

juice,

spread

on

toast.

Put

whites

through

ricer,

mix

with

chopped

parsley

and

sprinkle

on

top.

CECELIA

BART

A.

CHICKEN

LIVER

PASTE—

Cook

chicken

fat

a

few

minutes.

chicken

livers

slowly

in

hot

Drain

and

strain

through

sieve.

Saute

fresh

or

dried

mushrooms,

and

chop

very

fine.

Mix

with

the

liver,

add

lemon

and

onion

juice,

salt

and

pepper

to

taste.

Spread

on

pieces

of

buttered

toast

or

on

salted

crackers.

BERYL

CISLER.

livers,

a

dozen

chicken

saute

in

hot

fat

with

an

onion

till

tender.

Smooth

to

a

paste,

add

salt,

cayenne,

butter

and

anchovy

essence

to

taste.

Spread

on

toast.

Calves'

liver,

sliced,

may

be

used

in

place

of

the

chicken

livers.

CANAPES

OF

CHICKEN

LIVER—

Take

MARY

JORDAN.

Small

jar

cream

cheese.

Smooth

to

a

paste

with

one

teaspoon

butter

and

one

whole

egg.

Spread

on

pieces

of

toast,

put

under

broiler

four

or

five

minutes

and

serve

hot.

CHEESE

WITH

EGG

—

CECELIA

BART

A.

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