ding.

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream.
Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some
chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of
sifted flour and 1/2 teaspoonful of baking-powder. Add the whites,
beaten to a stiff froth; put in a buttered pudding-mold, and let boil
until done. Serve with brandy sauce.

23.--German Stewed Brains.

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the
brains, 1 sliced onion, some parsley, salt and pepper. Let stew
fifteen minutes. Thicken the sauce with butter and flour; let boil up.
Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

24.--Scotch Cream Muffins.

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three
yolks of eggs with a pinch of salt; add 1 pint of cream and 1
tablespoonful of melted butter. Stir in the flour; add the whites
beaten to a stiff froth. Beat all well together. Fill the muffin-rings
1/2 full and bake in a quick oven for twenty minutes.

25.--French Tart.

Make a rich pie-dough. Line a large pie-dish with the paste and bake.
Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of
pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful
of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful
of rum. Add the beaten whites; fill the pie and bake in a moderate
oven. Then make a glace. Mix 1 ounce of granulated sugar with 1
tablespoonful of cold water and let come to a boil. Put on the pie
when cool and serve.

26.--Polish Stewed Beans.

Break string-beans into pieces and let boil in salted water until
tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful
of flour until brown. Add the water in which the beans were cooked,
1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and
cloves to taste. Let sauce boil. Add the beans and simmer ten minutes.
Serve hot with a beef pot roast.

27.--Vienna Milk Rolls.

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a
large tablespoonful of butter; then stir in 1/2 cup of milk with a
piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat
all up well with 1 pint of milk; let raise over night. Roll out an
inch thick; cut with a biscuit-cutter; rub with melted butter; lay in
a buttered baking-pan; let raise one hour; then bake in a hot oven
twenty minutes.

28.--Scotch Potato