365 foreign dishes

3— English Salad. Pick, wash and drain a heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing. Garnish with slices of bard-boiled eggs and pickled beet-root. JuM 3.— Scotch Stuffed Eggs. Boil eggs until hard ; remove the shells. Cut out the centres lengthwise ; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown. Serve hot with cream sauce. Garnish with parsley. 4. — Oriental Vegetable Curry. Feel and fry some small onions. Add 2 stalks of celery, cut into inch pieces ; sprinkle with salt, pepper and curry-powder ; add a few truffles and pour over all t cup of stock. Let stew until tender. Then boil some potatoes ; mash smooth with butter and season with curry sauce. Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley. 5. — Chinese Noodle Soup. Boil a large hen in 3 quarts of water. Add a few slices of ham, i onion sliced, sliced mushrooms, 2 stalks of celery cut June fine, 3 tomatoes and Chinese chopped herbs. Let cook three hours and strain ; then boil up; add fine noodles and let cook ten minutes. Add chopped parsley and serve at once. 6. — Hindu Eggs. Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs ; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter rolled in bread-crumbs and some grated cheese. Let bake in a moderate oven until done. 7. — Portugal Veal Stew. Heat 2 tablespoonfuls of olive-oil in a stew-pan ; add 3 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in i tablespoonful of Hour until brown ; add ^ cup of stock ; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add i cup of white wine ; let boil ; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot June 8. — Italian Coffee Cream. Mix i^ cups of strong coffee with ^ cup of rich milk in a double boiler; add ^ cup of sugar, I tablespoonful of gelatin and a pinch of salt. I'hen stir in the yolks of 3 eggs beaten with yi cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold and freeze until hard and serve with whipped cream. g. — Scotch Rarebit. Cut % pound of cheese in very small pieces and add i ounce of fresh butter, 2 tablespoon fuls of fine bread-crumbs, i teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix well together to a smooth paste. Have ready some buttered toast ; place on a dish, spread with the mixture and set in the oven until melted. Serve at once, 10. — Irish Ham Omelet. Beat 6 yolks of eggs with a pinch of salt ; add the whites beaten stiff and mix with a tablespoonful of cream. Beat a ounces of Jtme butter in an omelet pan ; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish. II.— Jewish Stewed Tongue. Boil a calf's tongue in salted water until tender ; skin and slice thin. Then heat 2 tablespoonfuls of butter ; add i chopped onion ; stir in i tablespoonful of flour until brown ; add 3 cups of the water in which the tongue was cooked, ^ cup of seeded raisins, a few cloves, I bay-leaf, ^ cup of vinegar, and % teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten niinutes. Serve hot or cold.