Greek

Clean & wash fish; season with salt & pepper.

Wet the bread with cold water and squeeze out the excess; mix well with the chopped meat.

Cut lamb into serving-size strips. Place in pot with the butter.

Cut meat into 1 1/2" cubes (approx.). Wash and drain.

Drop tomatoes into boiling water for 2 min., then carefully peel off the skins.

Cut ea. egg into 8 pcs. Lightly salt & pepper them.

Wash and dry meat. Brown 2/3 of the butter in lge. pot.

Wash lamb, wipe dry, and sprinkle with salt & pepper.

Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper.

Cut cod into small pcs. Skin it, and soak overnight in enough water to cover, changing 2 or 3 times.

Select fresh tender beets and cut off the tops and roots.

Sift flour with baking pwdr. into a bowl; make well in middle of it.

Sift the flour with baking powder. Cream butter in a bowl until very light.

Blanch almonds. Dry in oven, mash with mortar and pestle, or pulverize in blender or food processor or grinder.

Wash beans and break them in half or slice them lengthwise.

Wash the beans, place in water, and soak them overnight.

Chop almonds except 6 or 8. Put the water, butter and sugar into a wide pot, mix well to dissolve sugar.

Sift flour into ceramic bowl and mix the baking powder; scoop out a well in center.

Carefully wash and dry each egg. Set a large pot of water to boil.

Clean and wash the squash. Boil in lightly salted water until soft; drain well.

Clean chicken and put into a pot with enough water to cover.

Wash the chickens. (If they are whole, cut into serving pcs.).

Wash & wipe chicken. Brown butter in lge. pot; add chicken.

Thoroughly clean and wash chickens. Truss them, and allow to drain.

Wash the eggplants and pierce in several places with a fork.

Wash the eggplants and put into a pan (or wrap in foil) and bake until soft.

Beat the oil with the sugar for about 1/2 hr.; add cognac.

Put meat into lge. pot and cover with water.

Cut the meat into cubes, wash, and drain well.

Clean and peel potatoes; cut into thin round slices.

Clean and peel potatoes. Cut into thin slices and fry in butter.

If you are using canned peas and carrots, drain them and rinse with fresh water.

Clean and wash fish; season with salt & pepper, squeeze the juice of the lemon over it, and let it stand for 1 hour.

Clean and peel potates; leave them whole.

Sift flour, then mix it with the farina, baking soda and baking powder.

Boil broth w/2 tb. of the butter. Add rice, stirring it so it doesn't stick. Add salt & pepper.

Clean and cut tomatoes into bite-sized pcs.

Clean the cabbage. Cut it in half. Shred.

Shred cabbage. Place in strainer and wash under running water for several minutes; drain well.

Wash and dry lettuce. Save hearts and tear reamining leaves into pcs.

Sif the flour. Beat the egg yolks in bowl with sugar and vanilla until thick and light.

Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter.

Have meat ground twice. Soak bread in cold water and squeeze out the excess well.

Clean and wash spinach. Select only the tender leaves and chop these to measure 1 cup.

Melt butter. Slowly add flour, and blend it in with a wooden spoon.

Put half of the vegetable shortening into a lge. pot, heat; saute onions until light golden color.

Wash the beans and soak them overnight in cold water.

Select the white leaves from the cabbage and shred them finer than for salad.

Clean, scrape, and wash the tripe and feet.

Wash chicken livers and cut into small pcs.