In foreign kitchens

Bogrbd. This is a favorite dish in both* Norway and Sweden, and can be made of any acid fruit juice. Take three pints of currant juice, three pints of water, one pound of sugar, and half an ounce of stick-cinnamon, and bring to a boil. Take out the cinnamon, which can be used many times, and had better be in a little bag. Add to the boiling juice one and a half pounds of arrowroot or one pound of soaked sago, adding it slowly and carefully that it may not lump, and stirring steadily. Boil for fifteen minutes; then turn into teacups or small moulds, and serve when cold and firm. Eat with * cream and sugar. Swedish Salad. Cut enough cold chicken in small bits to fill a teacup. Take the same amount of beef-tongue, of smoked salmon, and of filets of cooked sole. Cut two boiled carrots in bits, four cold boiled potatoes, a cupful of string-beans cut in bits. Pour over these vegetables a spoonful of oil and two of vinegar mixed, with a teaspoonful of salt and a pinch of cayenne pepper. Let them lie in this for an hour; mix with the meat; add four spoonfuls of mayonnaise dressing, and pile in the salad bowl, garnishing with slips of pickled beet. Watroskis. Grate a cupful of any delicate cheese, and add a spoonful of butter, a pinch of mace, and a salt-spoonful of salt. Add to this one whole egg and two yolks, with one spoonful of flour. Beat till smooth. Roll puff-paste thin, and cut in small rounds. Wet the edges and lay round them a strip of thicker paste. Fill them with the mixture, and bake in a moderate oven for about twenty minutes, or till a golden brown. Vaxenikis (Sweden and Poland). Prepare cheese as in the above rule. Roll a thin sheet of puff-paste; lay on the mixture in teaspoonfuls. Moisten the paste between them in regular lines, lay on another sheet. NORWAY, SWEDEN, AND THE NORTH. II5 and press down on the lines. Cut them in squares ; see that the edges are well pressed together, and drop into boiling salted water, cooking for ten minutes. Serve very hot, pouring a little browned butter over them. Nalenikis. These are precisely the same thing, but instead of boiling they are dropped in boiling fat, >after having been. dipped in a fritter batter, and fried brown. Dry for a few moments in the oven and serve hot, on a napkin. Swedish Charlotte. Cut a small spongecake in thin slices, and cover each with whipped cream flavored with rum. Put them together again in the shape. of the loaf; cover with a meringue made of three whites of eggs beaten stiff, a cup of powdered sugar added, and a few drops of vanilla. Brown in a slow oven, and serve cold. Norwegian Charlotte. For this elaborate and most delicious charlotte will be needed a stale, round loaf of sponge-cake ; quarter of a pound of almonds blanched and pounded, with a tablespoonful of rose-water, to a smooth paste ; quarter of a coconut grated fine ; two whites of eggs beaten stiff, and two tablespoonfuls of sugar added ; one cup of rich boiled custard, and one cup of sweet cream, whipped to a froth. Mix the almonds with half the prepared white of egg, and the coconut with the other half. Cut the cake in horizontal slices, half an inch thick, right across the loaf On the bottom slice put some almond cream, on the next the cocoanut, and coat all but the top slice, pressing all together firmly. Now with a large biscuit-cutter or sharp knife cut out the centre of the cake down to the bottom slice, which must not be cut. Leave the sides about an inch thick. Put the cake cut out in a bowl with the custard, and rub smooth. Then add the whipped cream, with a spoonful of orangeflower water, and fill the centre of the cake. Ice it with three whites of eggs beaten stiff, one cup of powdered sugar, and the juice of a lemon, and set it on ice till wanted. THE END.