Category Archives: International Institute (Lawrence MA) Cookbook

food, International Foods, International Institute (Lawrence MA) Cookbook, Lithuanian, recipe

Jellied Pig’s Feet

 

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Jellied Pigs Feet

Cook Time4 hours
Cuisine: Lithuanian
Keyword: Pig, Pigs Feet
Author: Mrs. C.J. Mikolaitis

Ingredients

  • 2 pigs feet chopped in half
  • ½ onion
  • 2 bay leaves
  • ¾ tsp peppercorns
  • 8 whole allspice
  • salt
  • pepper
  • water to cover

Instructions

  • Boil till meat begins to fall from bones (about 4 hours)
  • Take feet out of broth and remove bones.
  • Put meat into loaf pan 5x8" and strain broth over it.
  • This will jelly.
  • Chill thoroughly in refrigerator.
  • Turn out on a platter.
  • Garnish with lemon and service sliced with hot boiled potatoes.

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baking, International Foods, International Institute (Lawrence MA) Cookbook, Poland, recipe, vintage

Makowy Rogale (Poppy Seed Roll)

Makowy Rogale (Poppy Seed Roll)

  • 2 yeast cakes dissolved in 3/4- 1 cup warm milk
  • 4 cups sifted flour
  • 2 eggs, well beaten
  • ½ cup sugar
  • ¼ pound melted butter
  • ¼ teaspoon salt
  • vanilla, orange and lemon rind

Mix ingredients together and let rise for an hour to an hour and a half. Roll out on a floured board ½” in thickness. Spread poppy seed mixture over the rolled out dough. Roll into two long rolls pressing ends together. Pat milk over top and bake for ½ hour at 350°

Poppy Seed Mixture

  • 1 pound poppy seeds
  • ½ cup honey
  • ¼ pound blanched almonds
  • ½ cup sugar
  • 2 tablespoons butter
  • 1 egg

Pour boiling water over 1 pound poppy seeds. Let stand for one hour. Strain through a cloth and grind as fine as possible through a meat grinder. Add ½ cup honey, ¼ pound blanched almonds, ½ cup sugar, 2 tablespoons butter, and 1 egg. Mix well and spread over dough. When rolls come out of over sprinkle with powdered sugar.

Mrs. Max Boemer, International Institute Cookbook

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International Institute Cook Book
International Institute Cook Book
food, International Foods, International Institute (Lawrence MA) Cookbook, Poland, recipe

Bigus (Bigos) recipe

Bigus (Bigos)

 

  • 1 qt. Canned sauerkraut
  • ½ lb pork
  • ½ lb veal
  • ½ lb beef
  • ½ lb lamb
  • 1 large onion
  • ½ lb fresh mushrooms
  • ¼ lb bacon
  • ½ lb Polish sausage

Wash sauerkraut before cooking. Cut meat into small pieces and fry in butter until brown with one onion chopped fine. Add potato, water and any other vegetable stock. Cook till meat is done. Then put in finely cute smoked sausage and sauerkraut and boil again. Add mushrooms which have been cooked separately. Put altogether and salt and pepper.

Mrs. Max Boemer International Institute Cook Book

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food, International Institute (Lawrence MA) Cookbook, Syria

Mjdara (lentil potage)

Mjdara
(lentil potage)

  • 2 cups lentils
  • 2/3 cup rice
  • ½ cup olive oil
  • 2 large onions
  • salt & pepper

Pick over carefully the lentils. Put on stove in 1½ quarts cold water. Boil until quite done. Add uncooked rice. Leave on stove until rice is done, stirring occasionally. Cut up finely the onion and cook until brown in oil. Add onions to lentils and boil for 5 minutes over a slow fire.
Serves 8
Note: Go to Syrian or Armenian store for real Biblical lentils. This is a Lenten dish.

International Institute Cook Book-– Mrs. Jibran Y. Skeirik

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International Foods, International Institute (Lawrence MA) Cookbook, Poland, recipe

Barszcz (Clear Soup/ Broth)

Barszcz (Clear Soup)

  • 1 lb Soup meat (shin bones)
  • Salt & pepper
  • Boiled in skin beets (1 bunch)
  • 2 tablespoons vinegar
  • Sour Cream

1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets into thin strips. Add to soup stock with 2 tablespoons vinegar. Boil 5 minutes. Serve with dab of sour cream.

Serves 6

International Institute Cook Book– Mrs. Max Boemer

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