365 foreign dishes

of celery cut into small pieces and i cup of pearl barley. Let all cook until tender. Remove the chicken ; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken. 13. — Norwegian Soup. Boil a large fish in i quarts of water; season with salt and paprika. Add i sliced onion, a leeks cut fine, a sprigs of parsley and I bay-leaf. Let cook well ; then remove the fish. Add t tablespoon ful of butter and I quart of oysters. Let boil ten minutes. Add I cup of hot cream ; season to taste and serve very hot. 13.— Greek Cakes. Mix J4 pound of butter and i cup of sugar to a cream ; add 4 well-beaten eggs and the grated rind and juice of ^ lemon. Then stir in }4 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla. September 14. — Russian Sandwich. Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese ; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve. 15. — Spanish Desaert. Dissolve J^ box of gelatin. Then cook I pint of milk; add 6 tablespoon fuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of 3 eggs beaten to a stiff froth ; add i teaspoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream. 16. — German Bread Tarte. Take i cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, }i cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add i teaspoonful of lemon-juice, September 1 tablespoonful of brandy and i of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered puddingdish and bake until brown. Serve with wine 17. — Russian Stewed Pish. Cut a white fish into pieces and salt well ; let stand. Then cut i onion and i clove of garlic in thin slices ; fry in i tablespoonful of butter. Stir in i tablespoonful of flour until brown. Then fill the pan with water and let boil. Add 1 tablespoonful of celery seed, i bay-leaf, a few cloves, a pinch of thyme and mace, ^ teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black pepper and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 3 eggs with a little water and stir in the sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley. 18. — German Liver Dumplings. Chop }i pound of liver; add 1 chopped September onion, some parsley, salt, pepper and a little nutmeg. Mix with 3 beaten eggs and i tablespoonful of butter. Add enough breadcrumbs to form into small balls and boil in soup-stoclc and serve with the soup. 19. — Jewish Sour Fish. Season a trout and let cook with i sliced onion, i sliced lemon, 3 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, ^ cup of raisins and i tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon juice and chopped parsley to the sauce ; let boil and pour over the fish. Serve cold. Garnish with parsley. 20. — Compote de Bananes. Peel I dozen bananas and cut them in halves. Then cook J^ cup of water with J^ pound of sugar ; let boil ten minutes ; then . add the juice of a lemon ; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas to a dish and pour over the syrup. Serve very cold for dessert. September