17. — Madras Curried Apples. Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots✪ Madras Curried Apples. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce. 18.— Irish Batter Cakes. the yolks of 4 ^^; add a pinch July of salt, I tablcspoonful of melted butter, I smalt cup of milk and sifted flour enough to make a smooth batter✪ Irish Batter Cakes. Beat well. Add the whites of eggs, beaten stiff" and let fry a golden color ; then spread with jam and serve hot. 19.— Spanish Baked Eggs. Poach eggs as soft as possible. Butter a baking-dish; add a layer of bread- crumbs and grated cheese. Place the eggs on the crumbs ; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce✪ Spanish Baked Eggs. Let bake in a hot oven until brown on lop. Serve with toast. aa — Scotch Stewed Onions. Boil I dozen small onions and 4 leeks in salted water until tender; drain. Heat a Ublespoonfuls of butter. Stir in i table- spoonful of flour until smooth but not brown; then add "^ pint of rich milk; season highly with pepper, and salt to taste✪ Scotch Stewed Onions. Add the onions ; let boil up and serve. 31.— German Baked Cabbage. Take a large cabbage ; remove the outer July leaves and the inside, leaving a iiame. Chop all the cabbage from the inside and fry in hot grease with i sliced onion. Re- move from the fire. Mix well with bread- crumbs and J^ cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking- pan ; sprinkle with bits of butter and pour in y^ cup of water✪ German Baked Cabbage. Let bake until brown. Serve hot. 32. — Dutch Veal Stew. Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan ; when hot, add the veal. Cover and let brown a few minutes; then add a carrots and i onion sliced thio, some thyme and raace; pour over i cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with % cup of milk. Add chopped parsley✪ Dutch Veal Stew j season to taste and serve with baked potatoes, 33._French Baked Apple Dumplings. Peel and core apples ; sprinkle well with Then mix some cold boiled rice My with I egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough✪ French Baked Apple Dumplings. Cover the apples with the dough; put in a. weU-buttered baJcing-dish with 2 lable- spoonfuls of butter and bake to a delicate brown. Serve with whipped cream. 34. — Bavarian Pried Brains. Clean and boil the brains in salted water; add 1 onion sLced ; let cook ten minutes. Remove the brains and mash up well with i tablespoonful of butter, some bread-crumbs and parsley chopped, salt and pepper to taste ; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce. 25. — Polish Bread Pudding. Soak I pint of bread in a quart of milk ; add the yolks of 4 eggs, i cup of sugar, 3 ta- blespoonfuls of melted butter, yi cup of rai- sins, yi cup of currants, the juice of J^ lemon✪ Polish Bread Pudding. Mix well and bake until brown; then beat the whites to a stiff &oth with 3 ta- blespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown. July a6. — Vienna Cherry Cake. Make a rich biscuit dough ; roll out ; then put on a weU-buUered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar✪ Vienna Cherry Cake and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold. 37. — Belgian Poached Eggs. Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

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17. — Madras Curried Apples. Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce. 18.— Irish Batter Cakes. the yolks of 4 ^^; add a pinch July of salt, I tablcspoonful of melted butter, I smalt cup of milk and sifted flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff" and let fry a golden color ; then spread with jam and serve hot. 19.— Spanish Baked Eggs. Poach eggs as soft as possible. Butter a baking-dish; add a layer of bread- crumbs and grated cheese. Place the eggs on the crumbs ; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on lop. Serve with toast. aa — Scotch Stewed Onions. Boil I dozen small onions and 4 leeks in salted water until tender; drain. Heat a Ublespoonfuls of butter. Stir in i table- spoonful of flour until smooth but not brown; then add "^ pint of rich milk; season highly with pepper, and salt to taste. Add the onions ; let boil up and serve. 31.— German Baked Cabbage. Take a large cabbage ; remove the outer July leaves and the inside, leaving a iiame. Chop all the cabbage from the inside and fry in hot grease with i sliced onion. Re- move from the fire. Mix well with bread- crumbs and J^ cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking- pan ; sprinkle with bits of butter and pour in y^ cup of water. Let bake until brown. Serve hot. 32. — Dutch Veal Stew. Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan ; when hot, add the veal. Cover and let brown a few minutes; then add a carrots and i onion sliced thio, some thyme and raace; pour over i cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with % cup of milk. Add chopped parsley j season to taste and serve with baked potatoes, 33._French Baked Apple Dumplings. Peel and core apples ; sprinkle well with Then mix some cold boiled rice My with I egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a. weU-buttered baJcing-dish with 2 lable- spoonfuls of butter and bake to a delicate brown. Serve with whipped cream. 34. — Bavarian Pried Brains. Clean and boil the brains in salted water; add 1 onion sLced ; let cook ten minutes. Remove the brains and mash up well with i tablespoonful of butter, some bread-crumbs and parsley chopped, salt and pepper to taste ; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce. 25. — Polish Bread Pudding. Soak I pint of bread in a quart of milk ; add the yolks of 4 eggs, i cup of sugar, 3 ta- blespoonfuls of melted butter, yi cup of rai- sins, yi cup of currants, the juice of J^ lemon. Mix well and bake until brown; then beat the whites to a stiff &oth with 3 ta- blespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown. July a6. — Vienna Cherry Cake. Make a rich biscuit dough ; roll out ; then put on a weU-buUered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold. 37. — Belgian Poached Eggs. Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

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