365 foreign dishes

I. — Tiirkish Purie. Boil I cup of lentils with i bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste ; add some mace and cook until tender. Then fry I chopped onion in 3 tablespoonfuls of olive-oil ; add the lentils and i cup of cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomatosauce and serve. Garnish with fried parsley. a.— Jewish Kugel. Soak J^ loaf of bread in water ; then press it dry. Heat ^ cup of butter and mix with the bread ; add a chopped apples, J^ cup of raisins, ^ cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth ; mix well together. Put in a buttered pud- ding-dish and pour over ^ cup of melted I butter ; let bake in a moderate oven until brown. Serve hoL 3. — English Muffins. Take i quart of warm milk, ^ cup of yeast, i teaspoonful of salt and flour enough to make a stiff batter ; let stand to raise until light. Then add ^ cup of melted butler, i teaspoonful of soda dissolved in a little water ; add enough flour to make a very stiff batter and let raise half an hour. Then fill wellgreased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butler. 4. — Spanish Roast Veal. Season a <S-pound veal-roast with salt and pepper and rub well with batter; put m the dripping-pan with one large sliced onion, i bay-leaf, 2 sprigs of parsley and 3 of thyme and sage. Add ^ teaspoonful each of cloves, allspice and mace. Pour in i cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve. May S— Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and frjr in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 3 ounces of rice, i teaspoonful of curry-powder and I chopped apple ; add to the chicken. Moisten with i quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender ; then add i pint of hot oysters and the juice of ^ lemon. Let all get very hot and serve on a platter with fried egg-plant. 6.— Irish Beef Rolls. Chqp some fat beef with i onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of ^ lemon, i beaten egg and yi cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan ; lay in the rolls ; cover and let simmer until brown. Serve hot with the sauce. y. — Norwegian Fruit Pudding. Boil I pint of raspberries and i pint of ted ctmants in a cups of water until soft; add 5 cups of sugar, some cinnamon, i cup of pounded almonds and i tablespoonful of chopped citron. Let coolc and mash until smooth \ then thicken with a Uttle cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream. 8. — Spanish Pufis. Put a large cupfiil of water in a saucepan ; add 3 ounces of butter, ^ teaspoonful of salt, I tablespoonful of pulverized sugar. While boiling, stir in sifled flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites ; then fry by the teaspoonful in boiling lard until browned. Serve with a caramel sauce. 9.— Belgian Veal Scallop. Chop cooked veal to a fine mince ; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peaa.