peel
to taste. Add the beaten whites. Line the pudding-dish with a rich
pie-paste. Fill with the noodles and pour over some melted butter.
Bake until brown. Serve hot with lemon sauce.
16.--Polish Stewed Chicken.
Clean a fat hen and cut into pieces at the joints; season and let stew
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.
When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel
and 1/2 cup of wine. Let cook until tender and serve on a platter with
cooked rice.
17.--Madras Curried Apples.
Peel and core 4 sour apples and cut into rings; then sprinkle with
curry-powder and let fry until tender. Add a few thinly cut shallots.
Cover and let simmer until done. Serve on a platter with boiled rice
and pour over a curry sauce.
18.--Irish Batter Cakes.
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of
melted butter, 1 small cup of milk and sifted flour enough to make a
smooth batter. Beat well. Add the whites of eggs, beaten stiff and let
fry a golden color; then spread with jam and serve hot.
19.--Spanish Baked Eggs.
Poach eggs as soft as possible. Butter a baking-dish; add a layer of
bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle
with salt, pepper, grated cheese and chopped parsley. Cover with
bread-crumbs and pour over some cream sauce. Let bake in a hot oven
until brown on top. Serve with toast.
20.--Scotch Stewed Onions.
Boil 1 dozen small onions and 4 leeks in salted water until tender;
drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of
flour until smooth but not brown; then add 1/2 pint of rich milk;
season highly with pepper, and salt to taste. Add the onions; let boil
up and serve.
21.--German Baked Cabbage.
Take a large cabbage; remove the outer leaves and the inside, leaving
a frame. Chop all the cabbage from the inside and fry in hot grease
with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs
and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.
Refill the cabbage; put on the outside leaves; cover the top with
leaves. Put in a baking-pan; sprinkle with bits of butter and pour in
1/2 cup of water. Let bake until brown. Serve hot.
22.--Dutch Veal Stew.
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
slices of bacon in a stew-pan; when hot, add the veal. Cover and let
brown a few minutes; then add 2 carrots and 1 onion sliced t
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