365 foreign dishes

brown sugar with ^ cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding. 31. — Irish Flummery. Take i pint of oatmeal ; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add i cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream. NOVEMBER. I. — Swiss Fried Sweetbreads. Blanch the sweetbreads and sprinkle with salt and pepper ; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley. 3.— Japanese Chicken. Cut 3 spring chickens into pieces at the joints ; season with salt, ginger, pepper and curry-powder and let fry in hot oliveoil until brown. Remove the chicken ; add ^ cup of chopped leeks, }4 pint of Japanese sauce, ^ cup of chrysanthemum flowers, 3 chopped red peppers, some bamboo sprouts shaved thin and }4 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with i cup of cocoanut juice. Let all simmer until the chicken November is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley. 3. — Hindu Venison. Cook some venison, well seasoned, until tender and slice thin. Peel and slice 4 apples and 1 Spanish onion ; season and fry until a light brown. Add i cooked carrot sliced thin, some savory herbs, and I cup of mutton broth ; cover and let cook fifteen minutes. Then mix J^ ounce of butter with J^ tablespoonful of curry-powder and I tablespoonful of lemon-juice ; add to the sauce with the sliced venison ; cover and let simmer ten minutes ; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon. 4. — Spanish Tongue. Boil a beef tongue until tender ; take off the outer skin. Then rub with butter and the beaten yolk of an egg ; put in a bakingdish. Add J^ cup of the water In which the tongue was cooked, }4 glass of wine and ^ can of mushrooms. Sprinkle with November salt and pepper and let bake until brown. Serve garnished with the mushrooms. 5.— English Pigeon Pie. Clean aud season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with i onion, 2 sprigs of paisley and i bay-leaf. Then line a deep pie-dish with a rich paste ; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot. 6. — Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with i small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with I egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. ^. — Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible November until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot. 8. — Spanish Fried Fish. Season and slice red fish; roll in flour and fry until brown. Then heat i tablespoonful of butter; add I chopped onion and I cup of tomatoes; let fry; add i tablespoonful of flour and i cup of water; also some parsley, salt, pepper and i bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice.