ce. Then fry 2
sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon
and 2 cups of water. Let boil up. Add the fish and let boil until
done. Remove the fish to a platter. Add a cup of white wine to the
sauce and 1 tablespoonful of sugar. Boil up and pour over the fish.
Serve with toast.

6.--Jewish Stewed Brains.

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion,
salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of
raisins. Let stew until tender. Remove the brains to a platter; add a
lump of butter and a tablespoonful of molasses to the sauce; boil up
and pour over the brains. Serve cold; garnish with lemon slices.

7.--Austrian Apple Strudel.

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs
and a pinch of salt to a stiff dough; then roll out as thin as
possible. Pour over some melted butter; cover with chopped apples and
raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in
a buttered baking-pan with flakes of butter on top until brown.

8.--Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs
with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful
of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all
together with the nuts; put in a well-buttered pudding-dish and bake.
Serve with wine sauce.

9.--Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2
peppers; season well with salt and sprinkle with pepper. Heat some
vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
the beaten eggs and mix with the cabbage. Serve cold.

10.--Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper;
then cut 1/2 pound of bacon into dice pieces and put in a large
saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few
cloves and a few peppercorns; add the duck. Let all cook slowly with 1
cup of stock until tender; then add 1 cup of red wine. Thicken the
sauce with flour, boil and serve hot.

11.--Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix
with 3 chopped truffles and some chopped parsley. Season with the
grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,
and moisten with cream. Make a puff-paste and roll out very thin. Cut
into squares