365 foreign dishes

31.— Jewish Purim Torte. Line a well-buttered baking-dish with a rich pie-paste. Thenmix i cup of fine poppyseeds with the yolks of 5 eggs and ^ cup of sugar, some chopped raisins and nuts and the juice of % lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done. 23.— English Boiled Pudding. Mix 1/4 pound of butter with 1/4 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, % cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in ^ pound of sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth ; put in a April buttered pudding-mold, and let boil until done. Serve with brandy sauce. 33.— German Stewed Brains. Clean the brains. Heat I tablespoonful of drippings in a pan; add the brains, i sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour ; let boil up. Serve hot with spinach and sprinkle all with chopped hardboiled eggs. 24.— Scotch Cream Muffins. Sift I pint of flour with i teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add i pint of cream and i tablespoonful of melted butter. Stir in the flour; Add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings ^ full and bake in a quick oven for twenty 35.— French Tart. Make a rich pie-dough. Line a large piedish with the paste and bake. Take 3 ounces of almonds and pound to a paste ; add 3 ta- ApM blespoonfulls of pulverized sugar, a tablespoonfuls of melted butter, ^ teaspoonful of cinnamon and the yolks of eggs well beaten with i tablespoonful of rum. Add the beaten whites ; fill the pie and bake in a moderate oven. Then make a glac6. Mix i ounce of granulated sugar with i tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve. 26.— Polish Stewed Beans. Break string-beans into pieces and let boil in salted water until tender ; then heat i tablespoonful of butter ; stir in i tablespoonful of flour until brown. Add the water in which the beans were cooked, ^ cup of vinegar, i tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast 37.— Vienna Milk Rolls. Sift \yi quarts of flour; add % teaspoonful of salt; work in a large tablespoonful of butter; then stir in % cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with April I pint of milk ; let raise over night. Roll out an inch thick ; cut with a biscuit-cutter ; rub with melted butter ; lay in a buttered bakingpan ; let raise one hour ; then bake in a hot oven twenty minutes. 28.— Scotch Potato Stew. Cut the potatoes into small dice pieces and fry in hot lard. Then fry i onion cut fine in hot butter, but do not brown ; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve. 39.— Jewish Dumplings. Soak 6 crackers in water; then press dry. Fry I chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley ; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnish with parsley. 30.— Italian Soup. Chop some cabbage and let fry in a tablespoonfuls of butter ; add ^ cup of rice (dry) ApHl and 1 clove of garlic chopped with % small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add J^ sjarrn^ cup of grated Parmesan cheese ; let ail cook ^— ^ until done. Serve with toasted a MAY,