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Bohemian-American Cook Book

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Bohemian-American Cook Book (1915)
by Mary Rosicky, translated by Rose Rosicky

Translation of the Czech original Národní domácí kuchařka česko-americká published in 1904

Marie Rosická4799666Bohemian-American Cook Book1915Rose Rosicky

MARIE ROSICKÝ

Bohemian-American

COOK BOOK

TESTED AND PRACTICAL RECIPES
FOR AMERICAN AND BOHEMIAN DISHES

AN ENGLISH TRANSLATION
OF THE COOK BOOK PUBLISHED IN THE
BOHEMIAN LANGUAGE AND COMPILED

by

MARY ROSICKÝ


1915
Printed and Published by the National Printing Co.
Omaha, Nebr.


COPYRIGHTED BY

ROSE ROSICKÝ


CONTENTS


Pages

 (not listed in original)

5—8

INDEX


Page
Almond Cakes
Almond Darioles
Almond Crescents
Almond Milk
Almonds, Sugared
Anchovy Butter
Anise Pretzels
Apple Balls, Fried
Apple Butter
Asparagus, Boiled
with Butter Gravy
with Mushrooms
Bacon, Baked
Fried
Bass, Boiled
Stewed
with Oysters
Bavarian Cakes
Beans (Green)
(Lima)
(String)
with Sour Gravy
with Sour Cream Gravy
Beef, a la Mode
a la Venison
Boiled
Chipped, with Cream
Corned, Boiled
Corned, with Cabbage
How to Corn
Hash
Hash Baked
Irish Stew
Jellied
Loaf
Pickled
Ribs
Rolled
Rolls
Rolls, of Boiled Beef
Beef, Roasted, American Style
Roasted, Bohemian Style
Roasted with Sour Cream
Stewed No. 1
Stewed No. 2
Stewed No. 3
Stewed with Bread
Tenderloin No. 1
Tenderloin No 2
with Sour Gravy
Kidneys
Kidneys with Cream Gravy
Tongue
Tongue with Polish Gravy
Tongue with Sauce or Horseradish
Udder, Fried
Beef Sauces and Gravies (See Sauces for Beef).
Beefsteak,
Baked
Broiled
Fried
Stewed
with Sour Gravy
Biscuits, Baking Powder
Bohemian, with Jam
Potato (Raised)
Raised
Soda No. 1
Soda No. 2
Bishop’s Bread
Bread, Bishop’s
Boston Brown
Brown
Corn No. 1
Corn No. 2
Corn No. 3
Corn No. 4
Corn Steamed
Bread, Graham
Hot Cross
Imperial
Milk Sponge
Potato Sponge
Rye No. 1
Rye No. 2
Wheat No. 1
Wheat No. 2
Bread Sticks
Butter, Anchovy
Apple
Chocolate
Mustard
Parsley
Cabbage, Boiled No. 1
Cabbage, Boiled No. 2.
Sour
Stewed
Cake (Layer) Gen. Directions
Black
Chocolate No. 1
Chocolate No. 2
Chocolate No. 3.
Cocoanut
Gold
Jelly
Lemon No. 1
Lemon No. 2
Ribbon
Silver
Cake (Loaf), Almond
Angel Food
Cocoanut No. 1
Cocoanut No. 2
Cream
Crown
French
Fruit
Hazel Nut
Marble No. 1
Marble No. 2
May
Milfoil
Molasses (Bohemian)
Cake, Plain
Potato
Pound
Snow
Sponge
Sponge (Bohemian)
Wedding
Cake (Raised) No. 1
No. 2
No. 3
with Almonds
with Cherries
Crown
Crown with Poppy Seed
Cakes Bavarian
Fried
Raised, General Directions
(Raised) Stuffed
Calf’s Brains, with Eggs
Calf’s Brains Fried
Calf’s Brains Toast
Feet, Fried
Liver with Cream
Liver and Bacon
Liver Stewed
Tongue
Candy, Chocolate
Cocoanut
Caramels, Chocolate
Cards
Carp, Blued
Fried
Jellied
Marinated
Stuffed and Baked
with Brown Gravy
with Cream Sauce
Carrots
with Green Peas
Catfish
Catsup No. 1
Catsup No. 2
Cauliflower
Creamed
Cauliflower, Fried
with Gravy
Celestial Crusts No. 1
Celestial Crusts No. 2
Cherry Liquor
Cherry Crusts
Chicken, Broiled
Fried
Roasted
Roasted, with Gravy
Stewed
Stuffed
with Brown Gravy
with Cauliflower
with Dumplings
with Herring
with Kohl-rabi
with Lemon Sauce
with Mayonnaise
with Mushrooms
with Mushroom Gravy
with Paprika
with Rice
with Root Celery
with Sour Cream Gravy
with Tomatoes
with Wine Gravy
Croquettes
Pie
Rissoles
Chocolate
Chocolate Butter
Chocolate Custard
Christmas Twist
Clam Chowder No. 1
Clam Chowder No. 2
Clam Stew
Clams
Baked
Fried
with Cream
Claret Cup
Codfish, Creamed
Scalloped
Balls No. 1
Codfish, Balls No. 2
Cocoa
Coffee
French
Turkish
Coffee Cake
Cold Slaw No. 1
Cold Slaw No. 2
with Cream Sauce
with Sour Cream Sauce
Cookies, Molasses
Peanut No. 1
Peanut No. 2
Sugar
Yolk
Corn, on Cob
Fried
Stewed
Custard
Cornucopias
Crabs, Boiled
Fried
Stewed
Hard Shell
Cream Puffs
Crescents, Almond
Sugar
Crusts
Crusts Celestial No. 1
Crusts Celestial No. 2
Crusts Cherry
Cucumbers, Fried
Custard, Chocolate
Lemon
Dandelion Wine
Darioles, Almond
Doughnuts, Plain
Filled
Duck, Roasted
with Mushrooms
Wild, Roasted
Wild, Stewed
Dumplings No. 1
No. 2
Dumplings, No. 3
No. 4
Calf’s Liver
Cottage Cheese No. 1
Cottage Cheese No. 2
Cream
Crumb
Farina No. 1
Farina No. 2
Farina in Custard
Farina with Smoked Meat
Fruit, Baked
Fruit Boiled
Potato No. 1
Potato No. 2
Potato (Raw) No. 1
Potato (Raw) No. 2
Prune (Fresh) No. 1
Prune (Fresh) No. 2
Prune (Fresh) No. 3
Prune (Fresh) No. 4
Prune (Dried)
Raised No. 1
Raised No. 2
with Bacon No. 1
with Bacon No. 2
with Smoked Meat
Eel, Blued
Broiled
Fried
Marinated
Roasted
with Mayonnaise Sauce
Eggplant, Baked
Fried No. 1
Fried No. 2
Eggs, Baked
Eggs, Baked in Sour Cream
Eggs, Baked with Mashed Potatoes
Eggs, Baked with Toast
Boiled
Deviled
Fried
Pickled
Eggs, Poached
Eggs, Poachand Fried
Scrambled
Scrambledwith Anchovies
Scrambledwith Cheese
Scrambledwith Ham
Scrambledwith Mushrooms
Sour
Stuffed and Baked
Stuffed and Fried
Stuffed with White Sauce
with Potatoes
with Sour Cream
Elder Blossom Wine
Endive
Fillings for Tarts etc.
Almond
Apple Sauce
Cottage Cheese
Crumb
Hazel Nut
Poppy Seed No. 1
Poppy Seed No. 2
Raisin
Roux, (Gingerbread)
Roux (Sugar)
Walnut
Fish
Boiled
Boiled with Black Sauce
Boiled with Gravy
Cutlets, Fried
Fried Cakes
Fritters, Plain
Apple
Orange, etc.
Friture, Plain
Apple
Crumb
Farina
Rice
Frog Legs, a la Poulette
Fried
with Eggs
Frosting, White, (not boiled)
Frosting, White (boiled)
Chocolate, (not boiled)
Chocolate (boiled)
Cinnamon
Colored
Fruit Sauces (See Sauces (Fruit).
Gingersnaps
Goose, Roasted
Stewed
with Apple Stuffing
Giblets, with Cauliflower
Giblets, with Noodles
Giblets, with Quenelles
Giblets, with Rice
Wild
Goulash
Hungarian
Grog
Ham, Boiled
Broiled
Cold
Croquettes
Deviled
and Eggs
Roasted in Dough
with Scrambled Eggs
Hamburger Steak
Harvest Drink
Head Cheese
Herring, Broiled
Fried
Marinated
Hoe Cakes
Hot Cross Bread
Imperial Bread
Jams
Apple
Currant
Grape
Peach No. 1
Peach No. 2
Peach
Jams, Pear
Plum
Prune
Quince
Raspberry
Tomato
Tomato and Apple
Jelly Roll
Jellies, General Directions
Apple
Cherry
Currant
Elderberry
Grape
Plum
Kale
Hashed
Kohl-rabi, Stewed
Stuffed
Lady Fingers, Almond
Chocolate Almond
Imperial
Raised
Vienna
Lamb, Brisket, Stuffed
Cutlets No. 1
Cutlets No. 2
Fricasseed
Fried
Kidneys
Leg, with Mint Sauce
Pluck
Saddle, Roasted
Steak
with Anchovies
with Butter Gravy
with Paprika Gravy
Lemon Custard
Lemonade, Plain
with Fruit
Lentils
with Sour Gravy
Lobster
Canned
Lozenges, Cinnamon
Lozenges, Lemon
Macaroni
Macaroons
Chocolate
Mackerel, Baked
Boiled
Marchpane
Marzipan
Mayonnaise Dressing
Muffins
Cream
Mushrooms, with Eggs
Fried
(Morels)
Stewed No. 1
Stewed No. 2.
Stuffed
Mustard Butter
Mutton, Brisket with Rice
Chops
Chops Breaded
Cutlets
Hash, with Poached Eggs
Leg, Pickled, with Cream Gravy
Leg Roasted
Leg Stuffed
Pot Pie
Saddle Roasted
Shoulder, Stewed
with Carrots
with Green Peas
with Kobl-rabi
with Marjoram Gravy
with Rice
with Vegetable Gravy
Kidneys No. 1
Kidneys No. 2
Kidneys No. 3
Tongues, Stewed
Tongues, with Lemon Sauce
Noodles
Baked with Onions
Buttered
in Milk
Noodles, with Cottage Cheese
Noodles Ham
Nougats
Omelette, Plain No. 1
Omelette, Plain No. 2
Omelette, Plain No. 3
Omelette, Plain No. 4
Baked
Sponge
Sweet
with Apple Sauce
with Bacon
with Buttermilk
with Cheese
with Ham
with Meat Stuffing
with Milk Cheese
with Potatoes
with Vegetables
Onion, Fried
Stewed
Oyster Stew
Oysters, Baked
Broiled
Creamed
Fricasseed
Fried
Raw
Pancakes, Baking Powder
Buckwheat
Buttermilk
Cornmeal
Cornmeal, Raised
Crumb
Potato
Raised
Self-Rising (Griddle Cakes)
Soda (Wheat)
Parsley Butter
Parsnips, Fried
Mashed
Stewed
Peas, Green
Dried
Dried with Barley
Perch, Boiled
Blued
Broiled
Fried
Pickles, Cauliflower
Cauliflower in Mustard
Chow-chow
Cucumbers, Sweet
Dill
Grapes
Mangoes, Stuffed
Mushrooms
Onions
Peaches
Pickles
Pickles Dill
Pickles Dill Summer
Pickles Sweet
Tomatoes (Green)
Tomatoes No. 1
Tomatoes No. 2
Tomatoes No. 3
Watermelon
Pie Crust
Pie, Apple No. 1
Pie, Apple No. 2
Apple Custard
Cherry
Cottage Cheese
Cream No. 1
Cream No. 2
Cream (Sour)
Custard
Grape
Lemon No. 1
Lemon No. 2
Lemon No. 3
Mince
Peach No. 1
Peach No. 2
Pineapple
Pieplant
Preserve
Prune
Pumpkin
Pie, Raisin
Rhubarb
Tyrolese
Pig, Roasted
Pigeons, Stewed
Stuffed
Wild
Pike, Baked
Blued
Boiled
Fried
Holland Style
with Dumplings
with Oysters
with Sour Cream Gravy
Pork, Chops
Croquettes
Cutlets No. 1
Cutlets No. 2
Feet, Pickled
Head, Boiled, with Horseradish
Leg, Pickled
Loaf
Loin Roasted
Polish Style
Preserving
Rolls with Rice
Scrapple
Smoked
Smoked with Rice
Spare-ribs with Sourkraut
Stuffed Cabbage No. 1
Stuffed Cabbage No. 2
Tenderloin, Fried
Tenderloin Roasted
Tongue, Roasted
with Beans
with Kobl-rabi
Porridge, Barley Grits
Cornmeal
Cornmeal with Cracklings
Cornmeal Fried
Porridge, Farina No. 1
Porridge, No. 2.
Millet
Millet with Smoked Meat
Oatmeal
Pearl Barley
Pearl Barley with Mushrooms
Rice (Baked) No. 1
Rice (Baked) No. 2
Rice (Boiled)
Potato Mush No. 1
Potatoe Mush No. 2
Noodles
Pancakes
Puff
Potatoes, Baked
Boiled
Boiled in Jackets
Boiled New Potatoes
Creamed
French Fried
Fried
German Fried
Mashed
Mashed and Baked
Sour
Stewed
Stuffed
with Bacon
with Marjoram Gravy
with Milk
Saratoga Chips
Poultry, Preparing Same
Prairie Chickens
Preserving, General Directions
Apples
Cherries
Crab Apples
Peaches
Pears
Plums
Strawberries
Tomatoes (Pearshaped)
Watermelon Rind
Pretzels, Anise
Puddings (Baked):
Apple
Brown Betty
Cherry
Farina
Lemon
Millet
Orange
Potato
Prune
Tapioca
Puddings (Boiled):
Cottage Cheese
Economical
Plum
Puddings (Puffed):
Bread, with Wine
Cherry
Chocolate
Cornstarch
Cream
Farina
French
French Roll
Poppy Seed
Prune
Rice No. 1
Rice No. 2
Rice No. 3
Rice No. 4
Strawberry
Pudding Sauces (See Sauces for Puddings).
Puff, Bread
Calf’s Liver
Egg
Farina No. 1
Farina No. 2
Vanilla
Veal
Wheat Flour
Wheat Flour with Calves’ Brains
Puff Paste No. 1
Puff Paste No. 2
Pumpkin
Quail, Broiled on Toast
Roasted
Stewed
with Spiced Gravy
Quenelles, Crumb, in Cream
Farina, Fried
Rabbit, Fricassee
Fried
Jugged
Roasted
with Cream Sauce
with Sour Cream Gravy
Raised Tarts and Cakes, General Directions
Rolls, Butter
Cabbage
Cottage Cheese
Cream
Sugar
Vienna
Rosettes, Fried, No. 1
Rosettes, Fried, No. 2
Rusks
Rutabaga
Salad, Asparagus
Beet
Bohemian
Cauliflower
Celery
Celery with Apples
Celery Root
Chicken No. 1
Chicken No. 2
Cold Slaw No. 1
Cold Slaw No. 2
Cold Slaw with Cream Sauce
Cold Slaw with Sour Cream Sauce
Crab
Cucumber
Dried Bean
Salad, Endive
Fish
Lettuce
Lettuce with Boiled Eggs
Lettuce with Sour Cream
Lettuce with Bacon
Lobster
Potato No. 1
Potato No. 2
Potato with Herring
Potato with Sour Cream
Raw Meat
Salad Dressing (Boiled)
Tomato No. 1
Tomato No. 2
Water Cress
Salad Dressings (See Sauces for Meats or Salads).
Salmi of Fowl
Salmon, Baked, with Gravy
Salmon, Baked, with Mayonnaise Sauce
Boiled No. 1
Boiled No. 2
Canned
Croquettes
Fried
Jellied
Salsify, Breaded
Fried
Stewed
Sandwiches
Saratoga Chips
Sauces for Beef:
Anchovy
Bread
Brown
Caper
Catsup No. 1
Catsup No. 2
Celery
Chive
Dill No. 1
Dill No. 2
Drawn Butter
Garlic
Horseradish, Cold
Horseradish, Plain
Horseradish, White
Lemon
Mushroom, Mushroom, Dried
Fresh
Mustard
French
Onion
Yellow
Oyster
Parsley
Pickle
Potato
Tomato
Wine
Sauces (Cold) for Meats or Salads:
Anchovy
Aromatic
Black Pepper
Egg
Fish No. 1
Fish No. 2
Game
Hollandaise
Mayonnaise
Meat
Piquante
Red Pepper
Remoulade
Salad Dressing (Boiled)
Wine
Sauces (Fruit):
Apple
Blackberry
Cherry
Cranberry
Peach
Pear
Prune
Rhubarb
Sauces (Sweet) for Puddings etc.:
Apricot
Cream Almond
Cream Chocolate
Cream Vanilla
Custard
Hard No. 1
Hard No. 2
Lemon
Orange
Peach
Wine No. 1
Wine No. 2
Wine Chaudeau
Sausage, Blood
Sausage, Bologna
Sausage, Liver
Sausage, Pressed Blood
Sausage, Wine
Sausage Meat
Sausage Fried
Sausage with Sourkraut
Scrapple
Shad
Shrimps
Small Birds
Smelts, Broiled
Smelts, Fried
Soup, General Directions
Barley
Barley with Mushrooms
Beef
Bean
Beer No. 1
Beer No. 2
Beer with Rye Bread
Bouillon
Brown
Cabbage No. 1
Cabbage No. 2
Cauliflower
Crouton
Dough Drops
Farina
Garlic
Soup, Goose Giblet
Grated Dough
Milk, with Noodles
Milk with Rice
Milk Sweet
Mock Pea
Mock Turtle
Mushroom
Noodle
Noodle with Chicken
Oyster
Oyster Bisque
Pea
Potato
Potato 
Potato with Mushrooms
Purée of Barley
Purée of Lentils
Purée of Meat
Purée of Peas
Purée of Potatoes
Rice
Rice Cream of
Rice with Spring Chicken
Rye Bread
Sago
Sago with Yolks
Tomato
Tripe
Turtle
Vegetable
Vegetable Stock
Wheat Bread
Wine
with Beef Colombines
with Calf’s Brain Colombines
with Bread Colombines
with Farina Colombines No. 1
with Farina Colombines No. 2
with Flour Colombines
with Calf’s Brain Quenelles
Soup, with Calf’s Liver Quenelles
Soup, wi Egg Quenelles
Soup, wi Farina Quenelles
Soup, wi Fish Quenelles
Soup, wi Marrow Quenelles
Soup, wi Potato Quenelles
Soup, wi Veal Quenelles
Sourkraut No. 1
No. 2
Making Same
Spiced Wine
Spinach, with Cream
with Eggs
with Meat Gravy
with Noodles
with Sour Cream
Squabs, Stuffed
with Asparagus
with Brown Sauce
with Green Peas
Squash
Stars, Cinnamon
Vanilla
Strawberry Shortcake
Strudel, Apple No. 1
Strudel, Apple No. 2
Cherry
Chocolate
Cottage Cheese
Cream
French Pancake, with Cherries
French Pancake, with Chocolate
French Pancake, with Cottage Cheese
Raised Dough
Sturgeon, Baked
Fried
in Wine
Sweetbreads, Fricasseed
Fried
with Brown Gravy
Sweetbreads, with Mushrooms
Sweet Potatoes, Baked
Fried
Tarts (Raised) and Cakes, General Directions
Tarts, Bohemian No 1
Tarts, Bohemian No. 2
Tarts, Bohemian No. 3
Butter
Carlshad
Puffdough
Yolk
Large Fruit Tarta
Large German Tarts
Large Hanover Tarts
Tea
with Eggs
Toast, Dipped
French
French, with Wine
Milk No. 1
Milk No. 2
Milk No. 3
Plain
Pressburg
Tomatoes, Fried
on Toast
Stewed
Stuffed No. 1
Stuffed No. 2
Tripe, with Sour Gravy
Trout (Brook) Blued
Fried
Marinated
in Wine
with Sauce
Trout (Lake}
Turnips, Mashed
Sour
Stewed
Turkey, Roasted
with Almond Stuffing
with Chestnut Stuffing
with Oyster Stuffing
with Sage Stuffing
Turtle
Twist, Christmas
Twists
Udder, Fried
Veal, Brisket, Stuffed
Croquettes
Cutlets, Breaded
Cutlets, with Mushrooms
Cutlets, Prague Style
Cutlets, Stewed
Fillet, Pickled and Roasted
Fillet Roasted
Fricandeau
Hash
Hash of Calf’s Head
Leg, with Anchovies
Leg, Roasted
Leg, Stewed
Leg, with Lemon Gravy
Leg, with Wine Gravy
Loaf
Rolls, Stuffed
Vienna Schnitzel
with Caraway Seed
with Cauliflower
with Cream Gravy
with Paprika
with Tomatoes
with Wine Gravy
Haslet, Baked
Kidneys, with Sour Gravy
Kidneys Stewed
Liver Dumplings
Pluck, Baked
Pluck Stewed
Tongue Cutlets, Fried
Vegetables, General Directions
Venison
with Gravy
Cutlets
Leg of
Liver, Stewed
Saddle of, With Pepper Sauce
Venison, Saddle of, with Horse-
Venison, Saddle or Leg, Roasted
Shoulder, Stewed
Sliced
White Fish, Baked
Boiled
in Wine
Wild Duck, Roasted
Stewed
Wild Goose
Wild Pigeon
Wine Chaudeau
Wine, Dandelion
Elder Blossom
Spiced
Wonders
Yeast
Buttermilk
Dry Hop No. 1
Dry Hop No. 2
Dry Hop No. 3
Homemade
Starter

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the great Bohemian Reformer and Martyr, burned at the stake in 1415 at Constance. By the Count Luetzow.—398 pages size 6x9, clothbound, price $4.25 postpaid.


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 This work is a translation and has a separate copyright status to the applicable copyright protections of the original content.

Original:

This work was published before January 1, 1930, and is in the public domain worldwide because the author died at least 100 years ago.

Public domainPublic domainfalsefalse

Translation:

This work is in the public domain in the United States because it was published in 1915, before the cutoff of January 1, 1930.


The longest-living author of this work died in 1954, so this work is in the public domain in countries and areas where the copyright term is the author's life plus 70 years or less. This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Public domainPublic domainfalsefalse