365 foreign dishes

5. — Indian Rice. Boil I cup of rice in chicken broth ; add a pinch of curry-powder and season to taste with salt and pepper. Boil J^ teaspoonful of saffron in i cup of the stock ; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot. 6. — Hungarian Chicken Soup. Boil a large chicken in 3 quarts of water ; with salt, sage and pepper ; add i onion chopped and cook until tender. Remove the chicken and chop it fine ; then add to the soup with the yolks of 3 well- July beaten eggs ; let all get very hot. Sprinkle with chopped parsley and serve at once. J. — Yorkshire Pudding. Beat 3 eggs with a pinch of salt ; add i pint of milk and 5^ of a cup of flour. Stir until smooth. Then pour into a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy. 8.— Portugal Salad. Slice 3 cucumbers, a tomatoes, i (mion and two green peppers. Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and % cup of olive-oil and serve. g. — English Chocolate Pudding. Soak 6 ounces of bread-crumbs in milk and press dry; add a ounces of butter mixed with 3 ounces of sugar and 3 ounces of chocolate ; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick oven and serve at once. My 10. — Spanish Canapes. Prepare circular pieces of buttered toast. Then mix i cup of chopped fish with 3 sweet pickles minced fioe, and 2 tablespoonfuls of Madras chutney ; moisten with 2 tablespoonfuls of HoUandaise sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve. It. — French Strawberry Pudding. Dip enough macaroons in wine to line the pudding-dish; cover with sweetened Strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla ; pour over the strawberries ; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar ; put on top of the pudding and let brown. Serve cold, la. — Veal Croquettes a la Reine. Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and brrad- Job crumbs ; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. 13. — German Cheese Pie. Line a pie-plate with a rich pie-dough. Mix I cup of cottage cheese with i table- ■poonful of butter, ^ cup of sugar, 3 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and bake until light brown. Serve hot or cold. 14. — Italian Veal Pattfs. Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season ' with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small patty shells; rub with butter and beaten ^g. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce. 15. — Hungarian Noodle Pudding. Boil finely cut noodles in salted water; drain and mix with the yolks of s eggs, ^ cup of raisins, sugar, cinnamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding-dish with a rich pie-paste. Fill with the noodles and pour over some melted butter. Bake until brown. Serve hot with lemon sauce. 16.— Polish Stewed Chicken. Clean a fat hen and cut into pieces at the joints; season and let Stew with 3 sliced onions, 3 carrots and i potato, cut into dice pieces. When nearly done, add I cup of sauerkraut, 3 tablespoon fuls of sorrel and ^ cup of wine. Let cook until tender and serve on a platter with cooked rice.