Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice.
12.--Hungarian Bread Pudding.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce.
13.--Swedish Baked Turnips.
Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.
14.--Belgian Baked Bananas.
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve.
15.--Japanese Rice.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.
16.--Scotch Loaf Cake.
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done.
17.--English Meat Loaf.
Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.
18.--Jewish Purim Cakes.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.
19.--Swiss Pie.
Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.
20.--French Apple Fritters.
Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2
tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.
21.--Jewish Purim Torte.
Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.
22.--English Boiled Pudding.
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.
