National viands à la mode

Thickly butter hot or cold toast, spreading the slices with caviare, sprinkling with Cayenne pepper and lemon juice, and cutting into fingers. Serve piled up in stacks, garnished with slices of lemon. Crumpets are used sometimes instead of the toast. Red Smitane Salad Mix together two tablespoonfuls of red cabbage, a beetroot, two or three sliced tomatoes, some chopped carrots, some gherkins, some pickled peaches, a few peppercorns, a chilli shredded ; add a little salt, and make the dressing for it with smitane or sour cream, the yolks of some sliced red tomatoes, one cupful of cold boiled carrots, one cupful of pickled peaches shredded fine, four peppercorns, half a red pepper pod shredded to fill a teaspoon, and some vinegar in which beetroot has been pickled. Mix all together, salt to taste, put in the peppercorns; mix the dressing, which should be of smitane or sour cream rubbed smooth with yolks of six hard-boiled eggs, a pinch of sugar and of salt ; then work the vinegar gradually into the cream and with it dress the salad. Russian Waffles Melt a quarter of a pound of butter, and when it is quite soft but not running stir into the beaten yolks of eight eggs, also some sifted flour very gradually — ^a little at a time. Have ready some yeast melted in about half a pint of vv^ater and pour it into the mixture, and leave it to rise for half an hour in a warm place. Afterwards stir in the whisked whites of six eggs and a tablespoonful of whipped cream, and when all is quite smooth pour it into waffle irons to bake. Serve hot with caster sugar and apricot preserve. Take six ounces of fresh butter, the yolks of ten eggs whipped light, eight whites ditto, as much whipped cream as white of egg, two ounces of hard yeast melted in half a tumbler of warm porter. RUSSIAN, POLISH, AND SIBERIAN 65 When the butter is melted in a warm earthenware saucepan and is as soft as pomatum, stir in the beaten yolks, a spoonful at a time, then very gradually the sifted flour. Then pour in the yeast, cover, and leave for half an hour in a warm place ; then stir in the whipped white of egg, the cream, a pinch of salt, and when the batter is smooth bake in waffle irons. Serve hot with butter, powdered sugar, and cinnamon, or with preserves, Srazis Cut pieces of meat without bone into half-inch squares, pepper and salt them, and let them stand for an hour. Make a forcemeat with three minced onions, some grated breadcrumbs, some cooked minced mushrooms, one egg, with salt and pepper to taste. Spread this mince over the pieces of meat, and roll them up, tie them with thread, and dip them in egg and flour ; put them in a stewpan in which some butter has been melted, put the cover on, and simmer over a gentle fire, stirring well ; then let them brown on all sides, add two tumblerfuls of bouillon, and let them boil up at once. Serve and dish up with gravy poured over them in which is a little white wine, and sprinkle with a little finely chopped parsley. Veal Kidneys Polish Fashion (Dubois) Trim the fat from a couple of kidneys, slice them lengthwise, and season with salt and pepper ; flour them, and then egg and breadcrumb them, and fry them on both sides in butter. Have ready some