365 foreign dishes

29. — German Bread Pudding, Crumb a stale loaf of bread to make 3 cupfuls and soak iu i quart of milk. Beat the yolks of 4 eggs with i cup of powdered sugar ; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding-dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top. Let get light brown in the oven. Serve with wine sauce. 30. — Hungarian Spice Cakes. Sift I pound of flour; beat the yolks of 4 eggs with I pound of sugar; add )4 ounce ciimamon, ^ ounce of ginger, ^ teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diam- December eter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine. 31. — French Braised Sweetbread. Parboil the sweetbreads; drain. Put in the baking-pan with a piece of salt pork, i onion, I carrot, i h&y-leaS and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add j^ cup of stock. Let cook in the oven until done. Serve with mushrooms. INDEX Austrian Dishes Apple Omelet, 38. " Stnidel, aS. Baked Eggs, iij. Braiied Tongue, 15. Goulaich, I. Potato Dnmplingf, 4. Bavuisn Dishes Apple Ke, 84. Cabbage Salad, 39. Cheese Cake, 91. Fried BraiBs, 83. Fruit Compote, 87. Pear Pudding, 4. ' Potatoes, 93. Roast Turkey, I38. Sauerkraut, 130. Stuffed Chicken, lao. Wine Soup, 7. Belgian Dishes 1 Baked Bananas, 44. Broiled Quail, 1 31. Chicken, 113. Eggs, 06. Fried Calfi Feet, $8. ]Umb Chops, 37. FoMhed Eggs, 84. Potato Salad, 13. Rice Dessert, 4. Roast Lamb, 56. Stuffed Shad, 3X Sweet Potato Pur^e, 131 Veal CuUeu, 61. « Scallop, 54. Dutch Dishes Apple Pudding, 93. Baked Fish, 55. " Mackerel, 18. Prune Pudding, 69. Rice Fritters, 114. " Pudding, 137- Salad, 93. Stewed Fish, 37. Stuffed Goose, 117. <• Potatoes, 37. Sweet Fouto Puff, 33. Veal Slew, 83. BnElisb Dlihes Boiled Pudding, 46. Index Cream Pudding, 137. Dumplinga, 137. Gema, a. Ham Sandwiches, 7a. Layer Cake, 197. Meat Loaf, 44. Muffins, 53. Peach Pie, 106. Pifieon Pie, 135. Plum Pudding, tic. Roast Veal, 60. Salad, 63. Stnffed Duck, 143. Tans, 89. Tea Cakes, 9a Yorkshire Pudding, 77, French Dishea Almond Pndding, 106. Apple Fritters, *fi. " Pie, 108. " Souffli, 33. Baked Apple Dumplings, 82. " Omelet, 74, Braised Sweetbread,i47. Bread Pudding a k Caramel, 131. Boulettes, 33. Chicken a U Bechamel, 13*. " a la Tartarc, 59. " Croquettes a la Reinc, 130. Chocolate BUcuiis, cS Codfish a la Lyonuiise, Duck a' [ Cbampignoni, Eels a la PoDlette, 116. Fish a la MarsdUea, 38. " « la Nonnandie, Float, 70. Fried Cncumben, 88, Fritters, 113. Frozen Milk Punch, 87. Halibut a la Toulooaise, Lemon Cookies, 63. Lettuce Salad, 115. Mushrooms a U Bordelaise, 40. Orange Compote, 99, Ofslers a la Toulonaise, Parisian Chicken, 55, Pineapple Bisque, 5. Pop-oveia, 9 J. Prune Souffli, 67. Roast with Carrots, 43. Rolls, 57. Spiced Venison, 31. Squirrel Fricassee, 145. Stewed Quail, 1 30. " Rabbits, 143. Strawberry Pudding, 78. Stufied Partridge, 141. Tart, 47. Turkey Soup, 118. Veal Croquettes a U Reine, 78. Index Vcat Hwh, 73. Soafflt, 13. Venison a la FntnouM, " a U Psrisienae, Qermai) Disbes Apple Qtke, 71. Baden Stewed Lentils, 14 Baked Cabbage, gi. Boiled Noodles, 55. Berlin Herring SaUH, 30. Bread Pudding, 146. ■' Tarte, 103. Cheese Pie, 79, Cheny Soup, 88, Egg Toast, 95. Herring Salad, 57. Iced Beer Soup, 97. LeBtil Soup, II. Liver Dumplings, 104. Potato Pancakes, 60. Pot Roast, 86. Prune Kuchen, 43 " Pudding, 39. Spiced Rabbit, 136. StEwed Brains, 47.