enough flour to make a stiff dough work well. Then roll out as thin as
paper; fold the dough and cut into round pieces; fry in deep hot lard
to a golden brown. Serve hot with stewed chicken.
15.--Belgian Roast Lamb.
Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the
dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of
parsley and thyme; then pour over 1/2 cup of butter and dredge with
flour. Add a cup of hot water and the juice of a lemon. Let bake in a
hot oven until done. Serve with French peas.
16.--Russian Salad.
Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
sour pickles, 2 sour apples, 1 large onion, some beans and capers and
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish with sliced beets and olives;
serve cold.
17.--French Rolls.
Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
pound of sugar. Add 4 beaten eggs; form into rolls; put in a
well-buttered baking-pan; let them raise half an hour. Brush the tops
with beaten egg and let bake until done.
18.--German Herring Salad.
Soak herrings over night in cold water; remove the milch; cut off the
head and skin and cut the herring into small pieces; add 2 apples, 2
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
into bowl; mash the milch with a little mustard, 1 teaspoonful of
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
together. Garnish with sliced lemon, and serve with boiled potatoes.
19.--Belgian Fried Calf's Feet.
Clean and boil the calf's feet until tender; season with salt and
pepper. Remove the large bones from the feet; beat 2 eggs with salt
and pepper; dip the feet in the beaten eggs; then roll in fine
bread-crumbs and fry in deep hot lard until brown. Serve hot with
tomato-sauce.
20.--Italian Ice Cream.
Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the
freezer until half frozen; then add the juice and grated peel of 2
lemons, 2 tablespoonfuls of fine brandy, and a little pistache
coloring. Let freeze until hard and serve with cake.
21.--French Chocolate Biscuits.
Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of
vanilla extract. Bake on wafer sheets in small cakes to a light brown.
22.--India Canapes.
Cut slices of bread into delicate circles and toast in butter; then
take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread
the toast with ham and the chutney and sprinkle with grated cheese.
Set in the oven a few minutes and serve hot, garnished with
fried parsley.
23.--Chicken a la Tartare.
Season and stew 2 spring chickens with 1 onion, some capers, parsley,
1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the
chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.
Let boil up and pour over the chickens. Serve with boiled rice.
24.--Jewish Pudding.
Soak 6 matzoth crackers in water; press dry and mix with 1
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small
cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated
lemon peel. Add the beaten whites and bake until brown. Serve with
wine sauce.
25.--German Potato Pancakes.
Peel 3 large potatoes and lay in salted water half an hour; then grate
the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour.
Beat well together and fry in hot lard by the tablespoonful until
light brown. Serve hot with a pot roast.
26.--English Roast Veal.
Season a veal loin roast with salt and pepper and rub with butter. Put
in the dripping-pan with sliced onions, tomatoes and parsley and 2
tablespoonfuls of dripping. Let roast; baste often until tender. Serve
hot or cold, cut into thin slices.
27.--Russian Rice Pudding.
Mix cold boiled rice with the juice and rind of a lemon, 1 cup of
sugar and 1/2 glass of fine rum; then press into a mold. Let get very
cold and serve with cold cooked fruit.
28.--Scotch Pudding.
Take 2 quart of black cherries; remove the stones and mix with 1/2
pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4
eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
well-buttered pudding-dish and serve cold.
29.--Italian Potato Balls.
Peel and boil potatoes in salted water until soft; drain, and mash
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
of melted butter and 1 egg; add a little flour, and form into balls.
Put them into a well-buttered baking-pan; sprinkle with grated
Parmesan cheese and bake in a quick oven to a golden brown. Serve with
stewed chicken.
30.--Belgian Veal Cutlets.
Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
Fry in deep hot lard; keep hot. Chop a few onions with a clove of
garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful
of flour until brown; add a little water and the juice of a lemon,
salt, pepper and nutmeg to taste. Let boil well; then remove from the
fire; stir in the yolks of 2 eggs, and let get very hot; pour over the
chops. Serve with French peas.
31.--French Lemon Cookies.
Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
beaten. Add the whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a teaspoonful of baking-powder to make
a stiff dough. Roll out thin; cut into small cookies and bake in a
quick oven to a light brown.
_JUNE._
1.--Italian Stuffed Tomatoes.
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion
in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of
chopped parsley, salt and pepper. Remove from the fire; add a beaten
egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the
tomatoes, sprinkle with buttered bread-crumbs and bake until done.
Serve on a platter with poached eggs. Garnish with croutons.
2.--English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs
and pickled beet-root.
3.--Scotch Stuffed Eggs.
Boil eggs until hard; remove the shells. Cut out the centres
lengthwise; then chop cooked chicken to a fine mince; add the yolk of
a raw egg and mix with cream. Season to taste with salt and pepper.
Fill the eggs and dip them in beaten eggs and fine bread-crumbs and
fry a light brown. Serve hot with cream sauce. Garnish with parsley.
4.--Oriental Vegetable Curry.
Peel and fry some small onions. Add 2 stalks of celery, cut into inch
pieces; sprinkle with salt, pepper and curry-powder; add a few
truffles and pour over all 1 cup of stock. Let stew until tender. Then
boil some potatoes; mash smooth with butter and season with curry
sauce. Place a border of mashed potatoes on a platter and put the stew
in the centre; serve hot. Garnish with fried parsley.
5.--Chinese Noodle Soup.
Boil a large hen in 3 quarts of water. Add a few slices of ham, 1
onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2
tomatoes and Chinese chopped herbs. Let cook three hours and strain;
then boil up; add fine noodles and let cook ten minutes. Add chopped
parsley and serve at once.
6.--Hindu Eggs.
Slice some hard-boiled eggs and place in a well-buttered baking-dish.
Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne
and curry-powder, a few bits of butter rolled in bread-crumbs and some
grated cheese. Let bake in a moderate oven until done.
7.--Portugal Veal Stew.
Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions,
a clove of garlic and a few capers. Let fry a few minutes. Stir in 1
tablespoonful of flour until brown; add 1/2 cup of stock; season with
salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of
white wine; let boil; then add cooked veal sliced thin. Let cook ten
minutes in the sauce and serve very hot.
8.--Italian Coffee Cream.
Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double
boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch
of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar
until it thickens. Remove from the fire; add the whites beaten to a
froth and a teaspoonful of vanilla. Pack in a mold and freeze until
hard and serve with whipped cream.
9.--Scotch Rarebit.
Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh
butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of
prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix
well together to a smooth paste. Have ready some buttered toast; place
on a dish, spread with the mixture and set in the oven until melted.
Serve at once.
10.--Irish Ham Omelet.
Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff
and mix with a tablespoonful of cream. Beat 2 ounces of butter in an
omelet pan; add the beaten eggs and shake the pan to spread evenly.
Have ready some finely minced ham. Spread on half of the omelet, fold
and serve at once on a hot dish.
11.--Jewish Stewed Tongue.
Boil a calf's tongue in salted water until tender; skin and slice
thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir
in 1 tablespoonful of flour until brown; add 2 cups of the water in
which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves,
1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let
all boil well; then add the sliced tongue. Let simmer ten minutes.
Serve hot or cold.
12.--French Prune Soufflé.
Cook 1/2 pound of prunes until soft; remove the stones and cut the
prunes into small pieces. Mix with some chopped nuts and the yolks of
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
a pudding-dish and bake in a moderate oven for ten minutes and serve.
13.--Italian Cooked Eggs.
Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
anchovies, some onion juice and 1 tablespoonful of finely chopped
parsley. Season with salt, white pepper and a little nutmeg, grated.
Then pour over all 1/2 pint of sour cream. Let boil up once and serve
hot with croutons.
14.--Spanish Broiled Steak.
Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides.
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
thicken the sauce with a little flour and some chopped parsley. Let
boil up and serve at once with the steak.
15.--Liver a la Bourgogne.
Season a calf's liver with salt and pepper; put a few slices of bacon
in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a
few minutes. Then add 1 glass of sherry wine, salt and pepper and
sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.
16.--Messina Macaroni.
Boil some macaroni in salted water until tender. Then fry 1 onion and
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
salt and pepper to taste. Then add the macaroni, and let fry
altogether. Serve hot with baked chicken.
17.--Dutch Prune Pudding.
Boil prunes until very soft; remove the stones. Mash well; add the
yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of
bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and
the whites of the eggs beaten stiff. Put in a well-buttered
pudding-dish and bake in a moderate oven until done. Serve cold.
18.--Irish Beef Stew.
Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
1 cup of tomatoes; season with salt and pepper. Let all cook until
done. Serve hot.
19.--English Creamed Asparagus.
Cut tough ends from the asparagus; scrape and boil in salted water
until tender. Make a cream sauce. When done, stir in the yolk of an
egg; season with a little white pepper. The sauce must be rather thick
and poured hot over the asparagus. Serve with veal chops.
20.--French Float.
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat
the whites with pulverized sugar and flavor to taste. Pour the custard
over the cake and place the stiffly beaten whites on top. Put on the
ice and serve very cold.
21.--Russian Pot Roast.
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a
saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and
2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1
cup of hot water and let cook slowly until tender; then add 1/2 can of
chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve
hot on a border of mashed potatoes.
22.--Spanish Salad.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
Garnish with sliced beets and bananas.
23.--Scotch Baked Potatoes.
Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1
tablespoonful of butter. Put the potatoes into a shallow baking-dish,
sprinkle well with salt and pepper. Add enough milk to cover the
potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over
all and let bake until done.
24.--German Apple Cake.
Make a biscuit dough; roll out very thin and put on a well-buttered
cake-pan. Have ready some apples. Cut in quarters; lay closely on the
cake; sprinkle thick with brown sugar; add some cinnamon and a handful
of currants. Pour some fresh melted butter over the cake; set in the
oven to bake until done. Serve with coffee.
25.--English Ham Sandwiches.
Cut thin slices of fresh bread. Chop ham with the yolks of 2
hard-boiled eggs; add some made mustard and fresh butter and a dash of
pepper. Mix all well and spread between the slices of bread. Serve on
a folded napkin and garnish with sprigs of parsley.
26.--Swiss Peach Custard.
Line a well-buttered pudding-dish with slices of sponge-cake and cover
with peach compote. Make an egg custard and cover with the custard;
set in the oven to bake. Beat the whites of 2 eggs with a little
lemon-juice and pulverized sugar spread on the top and let brown.
Serve cold.
27.--French Veal Hash.
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1
onion and 2 cloves of garlic chopped; add the meat; stir well and let
all fry a few minutes. Add 1 cup of boiling water and let cook slowly
with some parsley and thyme, salt, pepper, until tender. Add a
tablespoonful of vinegar. Let boil up; remove from the fire and stir
in the yolks of 2 eggs well beaten. Serve hot with toast.
28.--Vienna Potato Salad.
Slice boiled potatoes thin; chop some onion very fine; slice 2
hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat
some vinegar. Add a teaspoonful of made mustard and stir with the
beaten yolk of an egg. Mix all together with 1 tablespoonful of hot
butter and chopped parsley. Serve with cold meats.
29.--French Baked Omelet.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper,
1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of
milk. Beat up well; add the whites beaten stiff; put into a
well-buttered baking-dish and let bake in a hot oven. Serve at once.
30.--Italian Batter Cakes.
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1
tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2
cup of flour and the beaten whites of the eggs. Fry until light brown.
Serve with cooked fruit.
_JULY._
1.--Portugal Iced Pudding.
Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of
Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1
pint of whipped cream. Then place in the freezer to harden and serve.
2.--English Chicken Salad.
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup
of cooked chestnuts chopped and 2 green peppers cut fine. Season with
salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover
with a mayonnaise dressing. Serve cold.
3.--Turkish Stewed Lamb.
Season a quarter of a young lamb and cut into pieces. Lay in a large
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
slowly until tender. Then fry thin slices of egg-plant and add to the
stew. Serve hot.
4.--Irish Apple Pudding.
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle
with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of
cinnamon and cloves. Then cover with a rich pie-paste and let bake
until done.
5.--Indian Rice.
Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and
season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron
in 1 cup of the stock; then let all cook slowly until the broth is
entirely absorbed by the rice. Serve very hot.
6.--Hungarian Chicken Soup.
Boil a large chicken in 3 quarts of water; season with salt, sage and
pepper; add 1 onion chopped and cook until tender. Remove the chicken
and chop it fine; then add to the soup with the yolks of 3 well-beaten
eggs; let all get very hot. Sprinkle with chopped parsley and serve
at once.
7.--Yorkshire Pudding.
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup
of flour. Stir until smooth. Then pour into a well-greased pan and
bake until done. Serve with English roast-beef, and pour over
the gravy.
8.--Portugal Salad.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.
9.--English Chocolate Pudding.
Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and
serve at once.
10.--Spanish Canapes.
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped
fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras
chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread
this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of
grated Parmesan cheese. Let bake for five minutes and serve.
11.--French Strawberry Pudding.
Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
with vanilla; pour over the strawberries; put in the oven to bake.
Beat the whites to a stiff froth with some pulverized sugar; put on
top of the pudding and let brown. Serve cold.
12.--Veal Croquettes a la Reine.
Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season
with salt, pepper and lemon-juice. Add a sprig of parsley and a little
onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle
with nutmeg. Form into croquettes. Dip in beaten egg and fine
bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.
13.--German Cheese Pie.
Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese
with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of
salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar
and cinnamon and bake until light brown. Serve hot or cold.
14.--Italian Veal Patés.
Chop cooked veal with some onion, parsley, thyme and 1 clove of
garlic; season with salt, pepper and nutmeg. Add some chopped ham,
lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill
into small pate shells; rub with butter and beaten egg. Place a paper
over the top and let bake in a moderate oven. Serve with tomato-sauce.
15.--Hungarian Noodle Pudding.
Boil finely cut noodles in salted water drain and mix with the yolks
of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel
to taste. Add the beaten whites. Line the pudding-dish with a rich
pie-paste. Fill with the noodles and pour over some melted butter.
Bake until brown. Serve hot with lemon sauce.
16.--Polish Stewed Chicken.
Clean a fat hen and cut into pieces at the joints; season and let stew
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.
When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel
and 1/2 cup of wine. Let cook until tender and serve on a platter with
cooked rice.
17.--Madras Curried Apples.
Peel and core 4 sour apples and cut into rings; then sprinkle with
curry-powder and let fry until tender. Add a few thinly cut shallots.
Cover and let simmer until done. Serve on a platter with boiled rice
and pour over a curry sauce.
18.--Irish Batter Cakes.
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of
melted butter, 1 small cup of milk and sifted flour enough to make a
smooth batter. Beat well. Add the whites of eggs, beaten stiff and let
fry a golden color; then spread with jam and serve hot.
19.--Spanish Baked Eggs.
Poach eggs as soft as possible. Butter a baking-dish; add a layer of
bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle
with salt, pepper, grated cheese and chopped parsley. Cover with
bread-crumbs and pour over some cream sauce. Let bake in a hot oven
until brown on top. Serve with toast.
20.--Scotch Stewed Onions.
Boil 1 dozen small onions and 4 leeks in salted water until tender;
drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of
flour until smooth but not brown; then add 1/2 pint of rich milk;
season highly with pepper, and salt to taste. Add the onions; let boil
up and serve.
21.--German Baked Cabbage.
Take a large cabbage; remove the outer leaves and the inside, leaving
a frame. Chop all the cabbage from the inside and fry in hot grease
with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs
and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.
Refill the cabbage; put on the outside leaves; cover the top with
leaves. Put in a baking-pan; sprinkle with bits of butter and pour in
1/2 cup of water. Let bake until brown. Serve hot.
22.--Dutch Veal Stew.
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
slices of bacon in a stew-pan; when hot, add the veal. Cover and let
brown a few minutes; then add 2 carrots and 1 onion sliced thin, some
thyme and mace; pour over 1 cup of hot water. Cover and let cook
slowly until tender. Thicken with flour mixed with 1/2 cup of milk.
Add chopped parsley; season to taste and serve with baked potatoes.
23.--French Baked Apple Dumplings.
Peel and core apples; sprinkle well with sugar. Then mix some cold
boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour
enough to make a dough. Cover the apples with the dough; put in a
well-buttered baking-dish with 2 tablespoonfuls of butter and bake to
a delicate brown. Serve with whipped cream.
24.--Bavarian Fried Brains.
Clean and boil the brains in salted water; add 1 onion sliced; let
cook ten minutes. Remove the brains and mash up well with 1
tablespoonful of butter, some bread-crumbs and parsley chopped, salt
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
by the tablespoonful until brown. Serve with tomato-sauce.
25.--Polish Bread Pudding.
Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
pulverized sugar. Spread the pudding with jelly and cover with the
beaten whites; set in the oven to brown.
26.--Vienna Cherry Cake.