National viands à la mode

four eggs, and stir to a froth, flavoured with a little salt (or anything else, according to fancy), and work into the grated potato some flour and little square pieces of bread which have been fried beforehand in butter to a yellow colour. Now form the dumplings with floured hands ; put them into boiling salt water a quarter of an hour before serving, and slowly boil ; strew over them fried breadcrumbs or onions and serve. These are very good the next day cut in slices and fried. Kirschen-Kaltschale Cherry Fruit Salad Remove the stones and stalks of two pounds of small sour cherries which are quite ripe and mash a handful of the ripest ones, crack the stones and pound the kernels in a mortar, and put all the cherries with the mashed ones in a pint of water and half a pound of sugar ; cover, and set the jar in a saucepan of water ; boil till the cherries are quite soft, then set the jar in a cool place till next day. Rub through a strainer ; add equal quantities of wine and water, with sugar to taste, so as to form a smooth syrup ; make some light paste, cut into fingers, sift sugar over them, glaze them with a salamander, and when they and the fruit are cold serve together. German Kouglauffe Beat a pound and a quarter of butter to a thick cream for ten minutes ; then throw in half an ounce of pounded cinnamon and grated lemon peel, four ounces sifted sugar, half a pound of flour, and three eggs ; work all quickly together without stopping whilst adding the different ingredients. After a few minutes sprinkle in one and a half pound of flour, add four more eggs and the yolks of six. When the paste is ready spread it at the bottom of the pan, so as to form a well in the middle ; pour into this half an ounce of German yeast previously dissolved with half an ounce of salt in half a pint of warm cream. Fold the paste over quickly, knead it till it becomes of the consistency of thick batter, put it into a large buttered mould. Have ready six ounces of Jordan almonds split lengthwise, and stick them in close order just round the inside of the mould. Bake till of a light reddish-yellow colour. Imperiale Krebsklosse Crayfish Butter Pick out the meat of freshly-boiled crayfish, pound the shells and claws in a marble mortar, add butter, and pound all into a paste. Put the meat, &c., into a stewpan and stir it over a slow fire till the butter boils and looks red. Then pour in a cupful of boiling water and let it simmer a few minutes ; strain it through a hair sieve. When cold take the red butter off the top and press it into a jar for use. Two dozen good-sized crayfish will be found enough for half a pound of butter. Langues de Mouton aux Concombres Hammelzungen mit Gurken Peel several large ghe^l^ins, quarter them lengthways ; take away the insfde kernels, and cut the other part into squares ; blanch these and cool them in cold water. Then pour off, add four ounces of butter, and steam them over a brisk fire, frequently shaking the pan. Let them steam till the superfluous liquor is reduced, and in the meantime prepare a bechamel sauce ; then cut up, cover with a warm glaze, and serve on the gherkins. Macaroni- Pastete