365 foreign dishes

28. — Bavarian Apple Pie. Line adeep pie-dish with rich pie-paste. Let bake and fill with chopped apples, raisins and chopped nuts, sugar and a pinch of cinnamon and nutmeg. Then cover with cake-crumbs and let bake until done. Beat 3 whites of eggs with pulverized sugar ; flavor with lemon and spread over the pudding. Set in the oven a few minutes to brown on top. My 29. — Russian Fried Sweetbreads. Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley. Roll in fine breadcrumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and serve with tomato-sauce. 30. — Polish Apple Dumpling. Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. lay on a well-buttered pie-dish and let bake until done. Serve with wine sauce. 31. — Swiss Potato Dumpling. Boil 6 potatoes, then grate them. Mix with 3 tablespoonfuls of flour and 3 tablespoonfuls of butter and 3 eggs. Make into a soft dough ; roll out and then spread with fried bread-crumbs. Make into round dumplings and let boil twenty minutes. Serve hot with melted butter poured over. AUGUST. I1. — German Pot Roast. Take a 5-pound beef roast.Rub with salt and black pepper and paprika; pour over some boiling vinegar ; add 2 bay-leaves, a few peppercorns and cloves. Let stand over night. Heat 3 tablespoonfuls of dripping in a saucepan ; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes. 2. — Scotch Soup. Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender ; then Let stand until cool. Skim off the Aagasi hx; heat and mix with flour until brown; let boil. Add a glass of white wine. Cook all together and serve hot. 3. — Spanish Fried Potatoes. Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper ; dip each potato iu beaten egg and roll in the breadcrumbs. Fry in deep hot lard until brown. Serve hot. 4. — French Frozen Milk Punch. Sweeten 1 quart of milk with 2 cupfuls of sugar ; let come to a boil. Remove from the fire and grate in 1/4 nutmeg. When cool, freeze until half frozen ; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2 cup of rum and i cupful of French brandy. I^ct freeze until hard and serve. 5. — Bavarian Fruit Compote. Cook 2 cups of water with 1 cup of wine. Add I cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit August is done. Put in a glass dish and pour over the syrup. Serve cold. 6. — Vienna Rice Custard. Boil 1/2 cup of rice in i quart of milk ; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish. Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done. Serve cold. 7. — French Fried Cucumbers. Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine bread-crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato-sauce and veal chops. 8. — German Cherry Soup. Boil 1 quart of cherries until soft; sweeten with sugar, add some grated lemon peel, some red wine and serve ice-cold Aagust