In foreign kitchens

Pancakes, with Minced Veal and Ham. — These were the German pancake, corresponding rather to our fritter or doughnut. Veal and ham were minced and highly seasoned, much as in the preparation for scallops, and a teaspoonful was allowed to each pancake. These were made of a cup of sour cream, two eggs, a little salt, and half a teaspoonful of soda, in a little water, with flour enough to roll into a dough. This was cut into small, thin rounds, a teaspoonful of the mixture laid on each, the edges wet, and another laid over it, the edges being closely pressed together. They are dropped like doughnuts into frying fat, and served very hot. Still another form, served like the first as an entrie with salad, is to roll this dough very thin, cut it in small squares, lay the mince on each, and wet the edges, laying another square as cover, and pinching both firmly together. They are then dropped into well-salted boiling water, and in two minutes are done. Any form of minced and highly seasoned meat was used for these, from beef to chicken. Noodles. — Having paused in the midst of this writing to watch a trained German cook making noodles, it is evident that the receipt will hold a sympathetic quality, which, in fact, is the characteristic of all given, since all have come from just such sources. Noodles, as made by the American cook, have generally been a failure, the reason being that salt was kneaded in. This, it seems, makes them sticky when cooked. For the true noodle, use from two to six, or more, eggs, according to the amount desired. Put a pile of sifted flour on the board, make a hole in the centre, break in one egg, and stir in flour till stiif enough to handle. It must then be kneaded till not a particle of moisture can be seen on cutting it, using plenty of flour. Roll it then into a sheet as thin as paper, and lay it to dry on a clean cloth, in the sun or near a fire. An hour is all that is necessary, and often the first sheet is dry before the last has been rolled out. It is then folded several times and cut in narrow strips a finger long, which can be kept some time. For the usual dish, served with meat, have a kettle of well-salted water, boiling fast, and drop in the noodles. Five minutes is sufficient to cook them, and they are served with browned butter poured over them, and sometimes a little grated cheese. A Mould of Noodles, with Ham. — For this the noodles made from one egg will suffice. Boil them as directed. Butter a quart mould thickly, sprinkle fine crumbs over it, and line it with the noodles, which should have been allowed to cool. Then put a layer of chopped ham, highly seasoned, a layer of noodles alternating till the mould is full. Beat two eggs light ; add a cupful of milk, and pour all into the mould. Cover it with a plate, and bake an hour. Then turn out in the centre of a platter, and make a circle of spinach, or of finely cut sour-krout about it, and serve hot. This mould is also particularly nice made with minced veal or chicken. White- Wine Cream. — German sweets of every order are innumerable, but eaten in small portions, meat in all forms being looked upon as the first necessity, and sweets considered unwholesome. But there are various delicious forms, and this light wine cream is especially so. One quart of white wine, half a pound of sugar, the juice and grated rind of two lemons, and a heaping spoonful of corn-starch dissolved in a little cold water. Bring wine and lemon, with the sugar, to boiling-point, add the corn-starch, and then the well-beaten yolks of seven eggs, which must not boil, but blend perfectly. Let it cool, and just before serving beat the seven whites to a stiff foam, stir into the cream, which should be ice-cold, and serve with macaroons.