3a — Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and i pint of sour cream ; then let bake in a hot oven for twenty minutes. Sprinkle with bread- crumbs and grated cheese✪ Spanish Baked Fish and let brown on top. Serve hoL Garnish with parsley. DECEMBER I. — English Plum Pudding. Soak I pound of stale bread in hot milk; then add ^ pound of sugar, i pound of seeded raisins, and i pound of currants all dredged with flour, ^ pound of chopped cit- ron, I pound of finely chopped beef suet, i nutmeg grated, i tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, I glass of wine and i glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour ; tie well and let boil five hours. Serve with wine sauce. 3.— Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a pudding- dish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, yi head of cabbage, a few thin slices of putnp- kin, 3 carrots and i clove of garlic, all cut fine, and i herb bouqu^ Let all cook until tender ; then add ^ can of peas. Remove the meat ; cut into thin slices ; season, and serve with the soup. 4. — Chinese Salad. Mix 3 dozen cooked oysters with 3 truffles, and 3 cooked potatoes cut into shreds; n with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves ; fill with the mixture ; sprinkle with finel]' chopped parsley. Pour over a mayon- naise dressing and garnish with anchovy 5. — Egyptian Salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add a dozen fine cut French sardines. Put on crisp lettuce leaves in a December Bakd bowl and cover with a mayoanuK dressing- Garnish with thin shreds of red beets, and serve. & — English Dumplings. Beat 3 yolks of eggs with i tablespoonful <^ sugar; add ^ cup of finely chopped fluet, ^ cup of currants, )4 tcaspoonful of salt and a little nutmeg. Sift i cup of flour with I heaping teaspoon ful of baking- powder ; mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with lemon sauce. 7. — Irish Pancakes. Mix ^ pound of sifted flour with a beaten e^s, a pinch of salt✪ Swedish Rice Pudding, a pint of milk and ^ ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot, 8. — Englteh Cream Pudding. line a well-buttered pudding-dish with a rich puff-paste and bake. Then beat i cup of butter with ^ pound of pulverized sugar. December Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs ; add the whites beaten to a froth✪ English Cream Pudding. Fill the pud- ding-dish with the mixture and bake until done. g Bavarian Roast Turkey. Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and i onion grated. Mix with a lump of butter and i cup of bread- cmimbs ; add i egg. Season with sage, thyme, salt and pepper✪ Bavarian Roast Turkey ; then put in a drip- ping-pan. Four in i cup of water and dredge with flour. Let bake in a hot oven until done. la— Jewish Stewed Cabbage. Shied a red cabbage very fine. Heat a tablespoonfuls of drippings in a pan ; add the cabbage ; cover and let stew with 2 apples, and I onion chopped fine. Then brown I tablespoonful of flour in hot butter; add J4 cup of water mixed with vinegar. Season with salt, pepper and sugar✪ Jewish Stewed Cabbage to taste. Pour the sauce over the cabbage ; let simmer ten minutes. Add j4 cup of red wine ; let boil up and serve hot.

AI-modernized reading of the original text

3a — Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and i pint of sour cream ; then let bake in a hot oven for twenty minutes. Sprinkle with breadcrumbs and grated cheese and let brown on top. Serve hot. Garnish with parsley. DECEMBER I. — English Plum Pudding. Soak I pound of stale bread in hot milk; then add ^ pound of sugar, i pound of seeded raisins, and i pound of currants all dredged with flour, ^ pound of chopped citron, I pound of finely chopped beef suet, i nutmeg grated, i tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, I glass of wine and i glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour ; tie well and let boil five hours. Serve with wine sauce. 3.— Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a puddingdish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, 1/2 head of cabbage, a few thin slices of putnpkin, 3 carrots and i clove of garlic, all cut fine, and 1 herb bouquet Let all cook until tender ; then add 1/2 can of peas. Remove the meat ; cut into thin slices ; season, and serve with the soup. 4. — Chinese Salad. Mix 3 dozen cooked oysters with 3 truffles, and 3 cooked potatoes cut into shreds; mix with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves ; fill with the mixture ; sprinkle with finel]' chopped parsley. Pour over a mayonnaise dressing and garnish with anchovy 5. — Egyptian Salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add a dozen fine cut French sardines. Put on crisp lettuce leaves in a December Salad bowl and cover with a mayonnaise dressing- Garnish with thin shreds of red beets, and serve. & — English Dumplings. Beat 3 yolks of eggs with i tablespoonful of sugar; add ^ cup of finely chopped fluet, ^ cup of currants, )4 tcaspoonful of salt and a little nutmeg. Sift i cup of flour with I heaping teaspoon ful of bakingpowder ; mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with lemon sauce. 7. — Irish Pancakes. Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and ^ ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot, 8. — Englteh Cream Pudding. line a well-buttered pudding-dish with a rich puff-paste and bake. Then beat i cup of butter with ^ pound of pulverized sugar. December Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs ; add the whites beaten to a froth. Fill the pudding-dish with the mixture and bake until done. g Bavarian Roast Turkey. Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and i onion grated. Mix with a lump of butter and i cup of breadcrumbs ; add i egg. Season with sage, thyme, salt and pepper ; then put in a dripping-pan. Pour in i cup of water and dredge with flour. Let bake in a hot oven until done. la— Jewish Stewed Cabbage. Shied a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan ; add the cabbage ; cover and let stew with 2 apples, and I onion chopped fine. Then brown I tablespoonful of flour in hot butter; add J4 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage ; let simmer ten minutes. Add 1/2 cup of red wine ; let boil up and serve hot.

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Spanish Baked FishEnglish Plum PuddingIrish PancakesBelgian Broiled QuailVienna Roast BeefPortugal SoupChinese SaladEgyptian SaladSwedish Rice PuddingEnglish DumplingsEnglish Cream PuddingBavarian Roast TurkeyJewish Stewed CabbageJewish Stewed CabbageFrench Stewed Rabbits

365 foreign dishes