in fine bread-crumbs and
fry in hot lard. Fry some eggs and put on a platter with the
sweetbreads and serve with tomato-sauce.

30.--Polish Apple Dumpling.

Peel and core the apples and fill the space with currants. Sprinkle
with sugar, cinnamon and grated lemon peel, and cover each apple with
a rich pie-paste. Lay on a well-buttered pie-dish and let bake until
done. Serve with wine sauce.

31.--Swiss Potato Dumpling.

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour
and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough;
roll out and then spread with fried bread-crumbs. Make into round
dumplings and let boil twenty minutes. Serve hot with melted butter
poured over.

_AUGUST._

1.--German Pot Roast.

Take a 5-pound beef roast. Rub with salt and black pepper and paprica;
pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns
and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in
a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with
one cup of water and 1/2 cup of the spiced vinegar until tender.
Thicken the sauce with flour and serve hot with potato pancakes.

2.--Scotch Soup.

Cut a sheep's liver into pieces and stew with the sheep's head in 4
quarts of water. Add sliced onions, sliced leeks, carrots, turnips,
parsley and thyme, salt, pepper and a few cloves. Let all cook until
tender; then strain. Let stand until cool. Skim off the fat; heat and
mix with flour until brown; let boil. Add a glass of white wine. Cook
all together and serve hot.

3.--Spanish Fried Potatoes.

Peel some new potatoes and cook until tender. Mix some fine
bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2
eggs with salt and pepper; dip each potato in beaten egg and roll in
the bread-crumbs. Fry in deep hot lard until brown. Serve hot.

4.--French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.
Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until
half frozen; then stir in 3 cupfuls of whipped cream and freeze again.
Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until
hard and serve.

5.--Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a
pinch of cinnamon and some strawberries, cherries and blackberries.
Let simmer in the juice until fruit is done. Put in a glass dish and
pour over the syrup. Serve c