365 foreign dishes

23.— Scotch Baked Potatoes. Peel and slice 6 raw potatoes very thin ; then beat i egg with i tablespoonful of butter. Put the potatoes into a shallow bakingdish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes ; add the June beaten egg. Sprinkle ^ cup of grated cheese over all and let bake until done. 24. — German Apple Cake. Make a biscuit dough ; roll out very thin and put on a well-buttered cake-pan. Have ready sorae apples. Cut in quarters ; lay closely on the cake ; sprinkle thick with brown sugar; add some cinnamon and a handful of currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee. 25. — English Ham Sandwiches. Cut thiu slices of fresh bread. Chop ham with the yolks of z hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley. 26. — Svriss Peach Custard. Line a well.buttered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg custard and cover with the custard ; set in the oven to bake. Beat the whites of % eggs with a little lemonjuice and pulverized sugar spread on the top and let brown. Serve cold. 37. — French Veal Hash. Cut veal round-steak into small pieces. Then fry some chopped bacon, i onion and a clove of garlic chopped ; add the meat ; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up ; remove from the fire and stir in the yolks of a eggs well beaten. Serve hot with toast. a8 Vienna Potato Salad. Slice boiled potatoes thin ; chop some onion very fine ; slice a hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with i tablespoonful of hot butter and chopped parsley. Serve with cold meats. June ag.— French Baked Omelet. Beat 4 yolks of eggs ; add 6 soda crackers crushed fine, salt, pepper, i teaspoonful of grated onion, i tablespoonful of butter aod i cup of milk. Beat up well ; add the whites beaten stifi'; put into a well-buttered bakingdish and let bake in a hot oven. Serve at once. 30. — Italian Batter Cains. Beat 3 yolks of eggs with i cup of milk, a salt-spoonful of salt, i tablespoonful of oliveoil and I tablespoonful of sugar. Mix with ^ cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit. JULY. X. — Portugal Iced Pudding. Mix I quart of vanilla ice-cream with t gilt of wine, ^ pound of Malaga grapes, 3 ounces of candied orange peel, chopped fine, and I pint of whipped cream. Then place in the freezer to harden and serve. 2. — English Chicken Salad. Mix I cup of cold chicken cut fine with i cup of chopped celery, i cup of cooked chestnuts chopped and 2 green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl ; cover with a mayonnaise dressing. Serve cold. 3.— Turkish Stewed Lamb. Season a quarter of a young Iamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, • ^ced green peppers and 2 tomatoes, i red Jfty pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot. 4. — Irish Apple Pudding. Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar ; add the juice and rind of ^ of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.