hin, some
thyme and mace; pour over 1 cup of hot water. Cover and let cook
slowly until tender. Thicken with flour mixed with 1/2 cup of milk.
Add chopped parsley; season to taste and serve with baked potatoes.

23.--French Baked Apple Dumplings.

Peel and core apples; sprinkle well with sugar. Then mix some cold
boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour
enough to make a dough. Cover the apples with the dough; put in a
well-buttered baking-dish with 2 tablespoonfuls of butter and bake to
a delicate brown. Serve with whipped cream.

24.--Bavarian Fried Brains.

Clean and boil the brains in salted water; add 1 onion sliced; let
cook ten minutes. Remove the brains and mash up well with 1
tablespoonful of butter, some bread-crumbs and parsley chopped, salt
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
by the tablespoonful until brown. Serve with tomato-sauce.

25.--Polish Bread Pudding.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
pulverized sugar. Spread the pudding with jelly and cover with the
beaten whites; set in the oven to brown.

26.--Vienna Cherry Cake.

Make a rich biscuit dough; roll out; then put on a well-buttered
baking-tin. Stone black cherries. Sprinkle the dough with flour and
cover with the cherries. Sprinkle with sugar and let bake until done.
Then cover with a sweetened egg custard and bake until brown.
Serve cold.

27.--Belgian Poached Eggs.

Cut thin round slices of bread and toast them. Spread with chopped
anchovies and chopped ham. Cover the top with whipped whites of eggs
and place a raw yoke on each slice of bread. Set in the oven to bake
long enough to heat the egg, and serve at once.

28.--Bavarian Apple Pie.

Line a deep pie-dish with rich pie-paste. Let bake and fill with
chopped apples, raisins and chopped nuts, sugar and a pinch of
cinnamon and nutmeg. Then cover with cake-crumbs and let bake until
done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon
and spread over the pudding. Set in the oven a few minutes to brown
on top.

29.--Russian Fried Sweetbreads.

Clean and season the sweetbreads with salt and pepper and sprinkle
with lemon-juice and chopped parsley. Roll