365 foreign dishes

10.— French Roast with Carrots. Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender ; then scrape 6 carrots and cut thin ; add 3 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley ; add to the meat, and let all cook together a half hour and serve hot. II. — Spanish Fried Chicken. Cut a fat hen into pieces at the joints and boil until tender ; season and fry with i onion April and 3 green peppers chopped fine. Add i cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled 12. — Hungarian Bread Pudding. Chop yi cup of suet. Mix with J^ loaf of stale bread that has been soaked and pressed dry. Add i cup of chopped apples, i cup of sugar, ^ cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel ; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce, 13. — Swedish Baked Turnips. Peel small tender turnips; heat i tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper ; add a tablespoonful of sugar. Pour over a cup of water ; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper ; then serve. April 14.— Belgian Baked Bananas. Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, yi lemon and ^ glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve. 15.— Japanese Rice. Boil I cup of rice ; add 3 chopped shallots, I teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hardboiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon. 16 — Scotch Loaf Cake. Mix yi pound of butter with ^ pound of sugar, ^ cup of chopped nuts and ^ cup of shredded citron ; then work in i pound of sifted flour with a teaspoonfuls of bakingpowder. Make a loaf a half inch thick and bake in a moderate oven until done. 17.— English Meat Loaf. Chop cooked veal and boiled ham ; place a well-greased mold alternate layers of AfM veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress. 18. — Jewish Purim Cakes. Beat I cup of sugar with ^ cup of butter to a deam ; add a beateu eggs, a pinch of salt, ^ cup of milk and the grated peel of ^ lemon. Add enough sifted flour with i teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured bakingboard. Roll out a half inch thick. Cut triangles and drop in a kettle of hot rendered butter ; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top. ig. — Swiss Pie. Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender ; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold. ApHl 20. — French Apple Fritters. Feel and slice large apples ; sprinkle with sugar and lemon-juice and loake a rich egg batter. Sweeten to taste and flavor with a tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine