365 foreign dishes

I.— Oriental Pudding. Heat I large cup of milk and stir in 3 taUespoonfiils of butter ; let boil up. Then stir in i small cup of flour sifted with i teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter. Then remove from the fire and stir in 4 well-beaten eggs, y^ cup of preserved ginger minced fine and 2 tablespoon fuls of the syrup ; mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. 3.— Swedish Batter Cakes. Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a. little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot griddle until done. Serve hot. October 3. — Chinese Chop Suey. Cut 3 pounds of fresh pork into thin strips and let fry ten minutes. Add i large onion sliced thin and let fry ; then add 1 cup of sliced mushrooms, 3 stalks of celery cut fine, }i cup of Chinese sauce and a pinch of pepper ; moisten with J^ cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot. 4. — Russian Nattonal Soup. Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth ; add the fried vegetables, 3 boiled beets chopped fine, some chopped ham, J^ teaspoonful of fennel seed, sprigs of parsley chopped. Let boil well j then add i cup of hot cream and serve at once, 5. — English Buns. Set a sponge over night with i cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to October make a thick batter. Then add yi cup of melted butter, i cup of sugar, a. salt-spocnifui of salt, % teaspoonful of soda, % nutmeg grated and flour enough to make a stiff dough. Let raise five hours ; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour ; then bake until a light brown. Brush the top with white of ^g beaten with pulverized sugar. 6.— Japanese Fish. Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and I clove of garlic mashed fine. When nearly done, add i tablespoonful of butter, 3 sprigs of parsley chopped fine, i tablespoonful of soy, I tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice. •J. — Swiss Creamed Potatoes. Boil potatoes until tender and slice them thin. Heat two ounces of butter ; add a dessert-spoonful of flour. Then stir in some October rich milk until it thickens ; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a litde hot cream and serve -at once. 8.— Belgian Chicken. Cut a cooked chicken into pieces; add some slices of cold veal. Heat i cup of stock; add ^ teaspoonful of mustard, ^ teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and I glass of sherry wine. Let all cook ten minutes. Add 3 tablespoon fuls of currant jelly. Serve hot with toasted croutons. 9. — Swiss Biscuits. Beat the yolks of 2 eggs with ^ pound of butter ; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese. Mix well with ^ pound of Aour or enough to make a stiff dough ; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve. 10. — French Fritters. Boil I quart of water ; add i teaspoonful October of salt, 3 tablespoonfuls of butter ; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce. II. — German Waffles.