Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.
18.--Vienna Dumplings.
Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings.
19.--Bavarian Sauerkraut.
Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.
20.--Chicken Croquettes a la Reine.
Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley.
21.--Jewish Goose Greeben.
Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot.
22.--French Venison Pie.
Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.
23.--Belgian Broiled Quail.
Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot.
24.--Vienna Roast Beef.
Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings.
25.--Oysters a la Toulonaise.
Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and sauté until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.
26.--Chicken a la Bechamel.
Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich cream.
27.--Milanese Vegetable Soup.
Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.
28.--Swedish Salad.
Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.
29.--Oriental Rabbit Pie.
