 CHAPTER X October 1 Oriental Pudding Heat one large cup of milk and stir in three tablespoons of butter. Let boil up. Then stir in one small cup of flour, sifted with one teaspoonful of baking powder, and a pinch of salt. Stir until a smooth batter. Then remove from the fire and stir in four well-beaten eggs, half cup of preserved ginger, minced fine, and two tablespoons of the syrup. Mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. Two. Swedish batter cakes. Sift one pint of flour. Add a salt spoonful of salt, one teaspoonful of soda dissolved in a little milk, the yolks of six eggs, and the whites beaten to a stiff froth, and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot. Three. Chinese chopped suey. Cut two pounds of fresh pork into thin strips and let fry ten minutes. Add one large onion sliced thin and let fry. Then add one cup of sliced mushrooms, two stalks of celery cut fine, one fourth cup of Chinese sauce and a pinch of pepper. Moisten with half cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter. Pour over the chopped suey and serve very hot. Four. Russian national soup. Chop and fry all kinds of vegetables until tender. Make a highly seasoned beef broth. Add the fried vegetables, two boiled beets chopped fine, some chopped ham, one fourth teaspoonful of fennel seed, two sprigs of parsley chopped. Let boil well, then add one cup of hot cream and serve it once. Five. English buns. Set a sponge overnight with one cake of compressed yeast dissolved in a cup of warm water, three cups of milk and flour enough to make a thick batter. Then add half cup of melted butter, one cup of sugar, a salt spoonful of salt, one half teaspoonful of soda, one half nutmeg grated and flour enough to make a stiff dough. Let raise five hours. Then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking pan. Let stand half an hour, then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar. Six. Japanese fish. Clean and season a large white fish with salt and paprika, and let boil with four sliced shallots and one clove of garlic mashed fine. When nearly done, add one tablespoonful of butter, two sprigs of parsley chopped fine, one tablespoonful of soy, one tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice. Seven. Swiss creamed potatoes. Boil potatoes until tender and slice them thin. Heat two ounces of butter, add a dessert spoonful of flour, then stir in some rich milk until it thickens. Add the potatoes, salt, pepper and chopped parsley. Let boil up. Add a little hot cream and serve it once. Eight. Belgian chicken. Cut a cooked chicken into pieces. Add some slices of cold veal. Heat one cup of stock. Add one fourth teaspoonful of mustard, half teaspoonful of paprika, a pinch of white pepper and salt to taste. Add the chicken and one glass of sherry wine. Let all cook ten minutes. Add three tablespoonfuls of current jelly. Serve hot with toasted croutons. Nine. Swiss biscuits. Beat the yolks of two eggs with one fourth pound of butter, add a pinch of salt and pepper, a teaspoonful of mustard and five ounces of grated Swiss cheese. Mix well with one fourth pound of flour or enough to make a stiff dough. Roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes and serve. Ten. French fritters. Boil one quart of water, add one teaspoonful of salt, two tablespoonsful of butter, then stir in enough sifted flour until thick and smooth. When cold, stir in five beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce. Eleven. German waffles. Mix one fourth pound of butter with six tablespoonsfuls of sugar. Add the yolks of five eggs, one half cup of milk, one half pound of sifted flour with two teaspoonsfuls of baking powder, a pinch of salt and the grated peel of a lemon. Mix well. Add the whites beaten stiff and bake in a well greased waffle iron. Sprinkle with pulverized sugar and serve hot. Twelve. Dutch rice fritters. Take one cup of boiled rice and mix with three beaten eggs, then sift one half cup of flour with one teaspoonful of baking powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit. Thirteen. French lettuce salad. Take the inner lettuce leaves, sprinkle with salt and pepper. Mix the yolks of two hard-boiled eggs with one tablespoonful of olive oil and stir all together with two tablespoonsfuls of white wine vinegar. Serve it once with meats. Fourteen. Austrian baked eggs. Poach fresh eggs one at a time, then put in a well-buttered baking dish. Sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top half cup of cream sauce and cover with fine breadcrumbs. Set in the oven to brown and serve hot with tomato sauce. Fifteen. Swedish stewed chicken. Cut a spring chicken in pieces at the joints. Season with salt and pepper and saute in hot butter. Add two cups of cream sauce, half cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot. Sixteen. Polish-filled fish. Clean the fish. Cut open along the backbone. Remove all the fish from the skin and bone from head to tail and chop fine. Fry one onion in butter. Add some soaked bread. Take from the fire and mix with the chopped fish. Add two eggs and chopped parsley. Season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a tablespoon full of butter, salt and pepper, until done. Serve hot or cold. Seventeen. Eels a la poulette. Clean and skin the eels. Let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat two tablespoons of butter. Add one onion chopped. Stir in one tablespoon full of flour until brown. Add one cup of water, salt, pepper, one bay leaf, some parsley and thyme. Let boil well. Add the eels and one glass of wine. Boil ten minutes longer. Thicken the sauce with the yolks of two eggs, well beaten and seasoned with lemon juice. Serve with fried croutons. Eighteen. Italian-baked fish. Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking pan with one onion chopped fine and two tablespoon fulls of chopped carrot and parsley. Pour over one glass of wine. Sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni. Nineteen. Dutch-stuffed goose. Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine breadcrumbs. Put in a baking dish. Pour over the oyster liquor and a little hot water. Let bake until done. Baste as often as necessary. Serve with red current jelly. Twenty. Swiss Roast Turkey. Clean and season the turkey with salt and pepper. Then fill with two cups of breadcrumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, one half cup of seeded raisins and one half cup of nuts. Mix all well with two beaten eggs. Put turkey in dripping pan and let bake a rich brown. Baste often with the dripping until tender. Serve with dressing. Twenty-one. French turkey soup. Cut off all the meat from leftover turkey bones. Put the bones in cold water and boil with one small onion, one carrot, two pieces of celery and two sprigs of parsley all cut fine. Add one cup of tomato sauce. Let all cook well seasoned with salt and pepper. Remove the bones. Add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. Twenty-two. Swedish Baked Fish. Clean and season a trout with salt, black pepper and cayenne. Lay in a baking pan. Dredge with flour. Sprinkle with parsley and bits of butter. Add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. Twenty-three. Jewish Stewed Sweet Breads. Clean and parboil the sweet breads. Then fry one small sliced onion in hot fat until light brown. Stir in one tablespoon full of flour. Add one half cup of water and one half cup of wine vinegar. Let boil up. Add one bay leaf, a few cloves, one fourth cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprika to taste. Add one tablespoon full of brown sugar. Let boil. Add the sweet breads and simmer until done. Serve cold. Twenty-four. German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets. Add some chopped veal and pork, one onion, two cloves of garlic and parsley, chopped, salt and pepper. Mix with two eggs and stuff the turkey. Put in the dripping pan with some hot water. Dredge with flour. Let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin. Twenty-five. Neapolitan salad. Cut cold chicken or turkey in small dice pieces. Add some cold potatoes, beets and celery. Cut fine. Sprinkle with chopped hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves. Add the salad. Cover with the French mayonnaise dressing. Garnish with capers and beets. Twenty-six. Bavarian stuffed chicken. Clean and season a fat hen. Chop the giblets. Add some truffles, a chopped onion, parsley, breadcrumbs, a beaten egg, salt, black pepper, and paprika to taste. Then fill the chicken. Heat some dripping in a large saucepan. Lay in the chicken. Cover and cook slowly with one cup of hot water until tender. Twenty-seven. Hungarian baked herring. Bone the herring and cut into small pieces. Slice some cooked potatoes. Then butter a baking dish. Sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of butter until the dish is full. Sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with three tablespoons of sour cream. Bake in a moderate oven until brown. Serve hot. Twenty-eight. French stewed quail. Stuff the quail. Put one tablespoon full of butter in a large stew pan. Add some thin slices of bacon. Let get very hot. Lay in the birds. Sprinkle with salt and pepper. Add one small onion and one carrot chopped fine. Cover and let brown a few minutes. Then add one cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk. Add some chopped parsley. Let boil up and serve hot. Twenty-nine. India beef curry. Cut two pounds of beef steak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add one onion chopped fine and one tablespoon full of vinegar. Cover and let simmer with one tablespoon full of curry powder and half cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices. Thirty. Bread pudding a la caramel. Mix one pint of soft breadcrumbs with half cup of seeded raisins, two tablespoons full of sugar and two eggs. Stir in one cup of milk and bake in a well-buttered pudding dish until brown. Then boil one and one-half cups of brown sugar with half cup of milk and four tablespoons full of chocolate. Stir until smooth and spread hot over the pudding. Thirty-one. Irish Flemmery. Take one pint of oatmeal. Pour on enough cold water to cover. Let stand overnight. Strain and boil with a pinch of salt until thickened. Then add one cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream. End of Chapter 10 Chapter 11 of 365 Foreign Dishes. This LibriVox recording is in the public domain. 365 Foreign Dishes by Unknown. Chapter 11, November. One. Swiss-fried sweetbreads. Blanch the sweetbreads and sprinkle with salt and pepper, then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine breadcrumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley. Two. Japanese Chicken. Cut two spring chickens into pieces at the joints. Season with salt, ginger, pepper and curry powder and let fry in hot olive oil until brown. Remove the chicken. Add one fourth cup of chopped leeks, one half pint of Japanese sauce, one half cup of chrysanthemum flowers, two chopped red peppers, some bamboo sprouts shaved thin and one half cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with one cup of coconut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley. Three. Hindu Venison. Cook some venison well seasoned until tender and slice thin. Peel and slice two apples and one Spanish onion. Season and fry until a light brown. Add one cooked carrot sliced thin, some savory herbs and one cup of mutton broth. Cover and let cook fifteen minutes. Then mix half ounce of butter with half tablespoon full of curry powder and one tablespoon full of lemon juice. Add to the sauce with the sliced venison. Cover and let simmer ten minutes. Then add one tablespoon full of current jelly. Let get very hot and serve garnished with fried croutons and sliced lemon. Four. Spanish tongue. Boil a beef tongue until tender. Take off the outer skin. Then rub with butter and the beaten yolk of an egg. Put in a baking dish. Add one half cup of the water in which the tongue was cooked, one half glass of wine and one half can of mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms. Five. English pigeon pie. Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with one onion, two sprigs of parsley and one bay leaf. Then line a deep pie dish with a rich paste. Let bake and fill with the stuffed pigeons. Add the sauce. Cover with the paste and let bake until brown. Serve hot. Six. Hungarian stuffed goose neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with one small chopped onion in a tablespoon full of goose dripping. Add chopped parsley, salt, paprika and ginger and mix with one egg. Lay in a baking pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. Seven. Swedish cabbage. Shred a cabbage very thin. Sprinkle with salt and cook in as little water as possible until tender. Then add some milk and let boil. Add a tablespoon full of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot. Eight. Spanish fried fish. Season and slice red fish. Roll in flour and fry until brown. Then heat one tablespoon full of butter. Add one chopped onion and one cup of tomatoes. Let fry. Add one tablespoon full of flour and one cup of water. Also some parsley, salt, pepper and one bay leaf chopped fine. Let all cook. Then add the slices of fried fish. Let all get very hot and serve with boiled rice. Nine. German spiced rabbit. Clean and cut the rabbit into pieces. Sprinkle with salt, ginger, black pepper and paprika and pour over some vinegar. Heat one tablespoon full of dripping. Add the slices of rabbit and one sliced onion, two bay leaves, a few peppercorns, two sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. Ten. English layer cake. Bake three layers of sponge cake, then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing flavored with vanilla. Eleven. Dutch rice pudding. Mix one cup of rice in two cups of milk. Add one tablespoon full of butter, the yolks of four eggs, the juice of half lemon, one cup of sugar and nutmeg to taste, one half cup of chopped raisins, one half cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding dish until done. Serve cold. Twelve. Polish poached eggs. Boil one half cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter. Sprinkle with salt and pepper. Then add one tablespoon full of butter and one tablespoon full of sugar to the sauce. Let boil up and pour over the eggs. Serve on buttered toast. Thirteen. Belgian sweet potato puree. Boil four sweet potatoes until soft. Mash until smooth with one tablespoon full of butter, two beaten eggs, one tablespoon full of brown sugar, half teaspoon full of cinnamon and one fourth cup of milk. Beat well. Put in a buttered pudding dish. Pour over some melted butter. Let bake until brown. Serve hot with broiled steak. Fourteen. Spanish codfish. Par boil one cup of shredded codfish. Heat two tablespoons of butter. Add one chopped onion and two cups of tomatoes. Let fry. Add one tablespoon full of flour. Stir until thickened. Then add one cup of water, pepper and chopped parsley. Let boil well. Add the codfish. Let simmer one half hour. Serve on buttered toast. Fifteen. Halibut à la toulonnette. Slice the fish. Season highly with salt, pepper, cloves, lemon juice and parsley. Then roll in flour and fry in hot olive oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. Sixteen. Jewish stewed goose. Cut and clean a fat goose into pieces. Season with salt, pepper and ginger. Put in a stew pan with one sliced onion, two cloves of garlic, one bay leaf, thyme and a few peppercorns. Add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with applesauce. Seventeen. Polish rice pudding. Heat one quart of milk. Add one cup of boiled rice, three ounces of seeded raisins and two ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, one fourth of a grated nutmeg and the yolks of six eggs well beaten with one cup of sugar. Mix thoroughly and pour into a well buttered pudding dish. Let bake until done. Then beat the whites to a stiff froth with three tablespoonfuls of pulverized sugar, flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce. Eighteen. Vienna dumplings. Mix two eggs and half cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings. Nineteen. Bavarian sauerkraut. Cook two pounds of fresh pork, season with salt and pepper. Add two bay leaves and a few cloves. When half done, add one quart of sauerkraut and let cook one hour. Add one cup of wine and one tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings. Twenty. Chicken croquettes a la reine. Chop cold cooked chicken with some mushrooms, parsley and thyme, and season with salt, black pepper and cayenne. Add a tablespoonful of butter and two well beaten eggs. Then form into croquettes. Dip in beaten egg and fine breadcrumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley. Twenty one. Jewish goose grieben. Cut all the fat from the goose into small pieces and cook in a skillet with one cup of cold water. Let cook uncovered until the water has evaporated. Then fry until brown. Sprinkle with salt and serve hot. Twenty two. French venison pie. Cut venison in very small pieces and stew, highly seasoned until tender. Line a deep pie dish with a rich pie paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done. Twenty three. Belgian broiled quail. Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire. Let broil 20 minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast. Pour over some melted butter, chopped parsley and lemon juice. Serve hot. Twenty four. Vienna roast beef. Season a rib roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping pan with one sliced onion, two cloves of garlic, two carrots, two stalks of celery cut fine, one bay leaf and a few cloves and peppercorns. Pour over one cup of stock and dredge with flour. Let bake in a quick oven. Allow 15 minutes to the pound. Serve with potato dumplings. Twenty five. Oysters a la toulonnes. Drain large oysters. Sprinkle with salt and pepper. Try out a few slices of bacon in a frying pan. Remove the bacon. Roll the oysters in fine breadcrumbs and saute until brown on both sides. Place on hot buttered toast. Sprinkle with lemon juice and garnish with olives. Twenty six. Chicken a la bechamel. Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan. Let get hot. Add the chicken with one carrot, one onion, two stalks of celery chopped fine, one herb bouquet, one bay leaf, a few cloves and allspice and two blades of mace, two sprigs of parsley and one cup of hot water. Let all stew until tender. Then add some chopped mushrooms and pour over all one cup of hot rich cream. Twenty seven. Milanese vegetable soup. Cut bacon and ham into small pieces. Put in a saucepan with one tablespoon full of hot butter. Add all kinds of vegetables cut into very small pieces and let fry a few minutes. Then fill the pan with one quart of beef stock. Let all cook slowly for half an hour. Add some boiled rice and one cup of tomato sauce and cook until done. Serve hot. Twenty eight. Swedish salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves. Add the salad and cover with a mayonnaise dressing. Garnish with aspic. Cut into dice pieces and serve cold. Twenty nine. Oriental rabbit pie. Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add two chopped cloves of garlic, one chopped green pepper, one Spanish onion sliced thin and two sliced tomatoes, a pinch of cloves and allspice. Then line a pie dish with a puff paste. Let bake and fill with the rabbit. Add two chopped hard-boiled eggs and sprinkle with curry powder. Cover with the paste. Brush the top with a beaten egg and let bake until brown. Serve hot. Thirty. Spanish baked fish. Season a pike. Put in a baking pan. Pour over two ounces of melted butter and one pint of sour cream. Then let bake in a hot oven for twenty minutes. Sprinkle with breadcrumbs and grated cheese and let brown on top. Serve hot. Garnish with parsley. End of CHAPTER XI. CHAPTER XII. December. ONE. English plum pudding. Soak one pound of stale bread in hot milk. Then add one half pound of sugar, one pound of seeded raisins and one pound of currants all dredged with flour, one fourth pound of chopped citron, one pound of finely chopped beef suet, one nutmeg, grated, one tablespoon full of cinnamon, cloves and mace mixed together, a pinch of salt, one glass of wine and one glass of fine brandy. Mix with the yolks of eight eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour. Tie well and let boil five hours. Serve with wine sauce. II. Swedish rice pudding. Mix three fourth cup of rice in one quart of milk. Add one cup of sugar, a pinch of salt and one teaspoonful of vanilla. Pour into a pudding dish. Put bits of butter over the top and let bake in a moderate oven until done. Serve cold. III. Portugal soup. Boil two pounds of beef and two pigs feet in four quarts of water. Season with salt and pepper. Let boil well. Add one head of lettuce, one half head of cabbage, a few thin slices of pumpkin, two carrots and one clove of garlic, all cut fine and one herb bouquet. Let all cook until tender, then add one half can of peas. Remove the meat, cut into thin slices, season and serve with the soup. IV. Chinese salad. Mix two dozen cooked oysters with three truffles and two cooked potatoes cut into shreds. Season with salt and pepper. Add all kinds of chopped herbs and moisten with white wine. Line the salad bowl with crisp lettuce leaves, fill with the mixture, sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and garnish with anchovy fillets. V. Egyptian salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives. Add two dozen fine cut French sardines. Put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing. Garnish with thin shreds of red beets and serve. VI. English dumplings. Beat three yolks of eggs with one tablespoon full of sugar. Add one half cup of finely chopped suet, one half cup of currants, one half teaspoon full of salt and a little nutmeg. Sift one cup of flour with one heaping teaspoon full of baking powder. Mix well with the beaten whites of the eggs. Make into dumplings the size of an egg. Let's steam. Serve hot with lemon sauce. VII. Irish pancakes. Mix one half pound of sifted flour with two beaten eggs, a pinch of salt, a pint of milk and one half ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot. VIII. English cream pudding. Line a well-buttered pudding dish with a rich puff paste and bake. Then beat one cup of butter with one half pound of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of six eggs. Add the whites beaten to a froth. Fill the pudding dish with the mixture and bake until done. IX. Bavarian roast turkey. Clean and season a fat turkey. Stuff with three raw potatoes, two apples, and one onion grated. Mix with the lump of butter and one cup of breadcrumbs. Add one egg. Season with sage, thyme, salt and pepper, then put in a dripping pan. Pour in one cup of water and dredge with flour. Let bake in a hot oven until done. X. Jewish stewed cabbage. Shred a red cabbage very fine. Heat two tablespoonfuls of drippings in a pan. Add the cabbage. Cover and let stew with two apples and one onion chopped fine. Then brown one tablespoonful of flour in hot butter. Add one half cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage. Let simmer ten minutes. Add one half cup of red wine. Let boil up and serve hot. XI. Venison à la Francaise. Season venison steaks with salt, pepper and lemon juice. Put in a saucepan with two tablespoonfuls of hot butter. Add one onion, two bay leaves, one clove of garlic and a sprig of parsley minced fine. Let brown. Then add one half can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted croutons and current jelly. XII. Italian macaroni. Boil macaroni in salted water until tender. Drain. Then heat two tablespoonfuls of butter in a saucepan. Add the macaroni. One half cup of chopped boiled tongue. One half cup of chopped mushrooms. One half cup of grated cheese. Cover. Let get very hot. Then mix a highly seasoned tomato sauce with a small glass of wine. Let boil up and pour over the macaroni. Serve hot with roast veal. XIII. Russian stuffed tongue. Take fresh beef tongue. Make an incision with a sharp knife and fill with chopped onions, breadcrumbs, a lump of butter, sage, thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue and let cook until tender. Add two tablespoonfuls of vinegar and one tablespoonful of butter. Serve garnished with sliced beets, olives and sprigs of parsley. XIV. Hungarian dumplings. Mix two eggs with one tablespoonful of water, a pinch of salt, and enough sifted flour to make a stiff dough. Roll out on a well-floured baking board as thin as possible. Cut into three inch squares and fill with the following mixture. One cup of cottage cheese. Mix with one tablespoonful of butter, two beaten eggs, sugar, cinnamon and nutmeg to taste. Fill the dumplings. Press the edges well together. Boil some milk. Season with a pinch of salt and sugar to taste. Lay in the dumplings and boil until done. Serve with the sauce. XV. German stewed fish. Clean the fish. Cut into large slices. Salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon. Let cook 15 minutes to the pound. Then mix one tablespoonful of flour with two tablespoonfuls of butter. Add the fish. Let cook five minutes more and serve hot or cold. XVI. French stuffed partridge. Clean, singe, and draw young partridges. Season and stuff each bird with chopped oysters well seasoned and sprinkle with parsley. Put a small piece of butter in each bird. Place the birds in a baking pan. Cover with thin slices of bacon. Add a little hot water and bake in a hot oven until done. Serve with toast. XV. Russian pickled herring. Soak one dozen herring overnight in water. Then mash the milk and rose and mix with four tablespoonfuls of brown sugar. Put the herring in a large dish with two large onions sliced. Make alternate layers of herring, onions, and sliced lemon. Eight bay leaves, a few cloves, whole peppers, and some mustard seed. Pour over all some vinegar. Ready to serve in five hours. We'll keep for one week. Serve with boiled potatoes. XVIII. Hungarian duck. Season and roast the duck. Then cut into pieces for serving. Chop the giblets. Add to the gravy in which the duck was roasted with one glass of red wine, one fourth teaspoonful of paprika, a pinch of cloves, and the juice of a lemon. Let boil. Add the sliced duck and let simmer until tender. Serve hot. Garnish with fried croutons. XVIII. Venison a la Parisienne. Cut venison into pieces. Heat two tablespoonfuls of butter. Add one onion, one bay leaf, two sprigs of parsley, and two of thyme, all chopped fine. Add the venison, salt, and pepper. Let all fry a few minutes. Then add one cup of consomme and let simmer until tender. Add one half glass of sherry and one half can of chopped mushrooms. Let all get very hot and serve with toasted croutons. XVIII. Jewish boiled fish. Clean and season a large fish with salt and pepper, and let cook with one cup of vinegar, one large onion, two sprigs of parsley, and two of thyme, one tablespoonful of butter, one half cup of raisins, a few cloves, one lemon, sliced, and one teaspoonful of prepared mustard. Let cook until done. Remove the fish. Add two large pickles chopped and one fourth cup of sugar and thicken with the yolks of two eggs well beaten. Serve hot or cold, garnished with parsley. English stuffed duck. Clean and season the duck. Then chop the giblets. Add one onion, some celery, and parsley. Mix with one cup of breadcrumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping pan with some hot water, one half glass of sherry and a lump of butter. Sprinkle with flour, bake until done. Serve with applesauce. XXII. French stewed rabbits. Skin and clean the rabbits. Cut into pieces at the joints. Season well. Heat two tablespoonfuls of drippings in a stew pan. Add the rabbits, one onion, and two cloves of garlic sliced fine, one bay leaf, two sprigs of parsley, and thyme. Let all brown a few minutes. Then add one cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter. Add a glass of claret. Boil up and serve. XXIII. Italian salad. Cut one pound of cooked veal in very small pieces. Add one herring that has been soaked in milk, three cooked potatoes, two pickles, three boiled beets, three apples, two stalks of celery, one cooked carrot. Pour over a manet's dressing and garnish with sliced hard-boiled eggs, olives, and capers. XXIV. Hungarian stewed pigeons. Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery, and parsley. Add salt and paprika to taste. Cook until tender. Serve hot with beet salad. XXV. Vienna baked goose breast. Take the breast of the goose and cut the meat from the bone. Chop fine with some onion, one clove of garlic, parsley, and a little thyme, salt, black pepper, and paprika. Mix with two eggs and fine breadcrumbs. Put the chopped breast mixture back on the bone. Place in a baking dish. Pour over some dripping. Sprinkle with flour and bake until brown. Serve with sour apple compote. XXVI. Italian veal and macaroni. Season tender veal cutlets with salt and red pepper and saute in hot olive oil. Then cover and simmer until tender. Boil macaroni until tender. Drain. Add the macaroni to the veal with one cup of stock and three tablespoons of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with breadcrumbs fried in butter. Serve hot. XXVII. French squirrel fricassee. Cut the squirrels into pieces at the joints. Sprinkle well with salt. Let lay one hour. Then sprinkle with pepper and lemon juice. Put two large tablespoons of dripping in a pan. When hot, lay in a squirrel with one sliced onion. Cover and let brown. Then add one cup of tomato sauce, some celery seed and chopped parsley, and one cup of hot water. Let simmer until tender. Add one half glass of sherry wine. Let get very hot and serve with French peas. XXVIII. Irish mutton stew. Season mutton chops with salt and pepper. Put a tablespoon full of hot drippings in a sauce pan. Add the chops, some sliced turnips, potatoes and onions, salt and pepper. Then cover with water and cook slowly until tender. Thicken the sauce with a little flour mixed with half cup of milk. Season to taste and serve very hot. XXIX. German bread pudding. Crumb a stale loaf of bread to make two cupfuls and soak in one quart of milk. Beat the yolks of four eggs with one cup of powdered sugar. Add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon juice spread on the top. Let get light brown in the oven. Serve with wine sauce. XXXX. Hungarian spice cakes. Sift one pound of flour. Beat the yolks of four eggs with one pound of sugar. Add half ounce cinnamon, half ounce of ginger, one fourth teaspoon full of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking plates sprinkled with flour and bake in a moderate oven until a rich brown. Serve with wine. XXXX. French braised sweet bread. Parboil the sweet breads. Drain. Put in the baking pan with a piece of salt pork, one onion, one carrot, one bay leaf and a sprig of thyme. All cut fine. Sprinkle with pepper, dredge with flour. Add one half cup of stock. Let cook in the oven until done. Serve with mushrooms. End of Chapter 12. End of 365 Foreign Dishes by Unknown