# 365 foreign dishes/July
## Portugal Iced Pudding

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.

## English Chicken Salad

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2 green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.

## Turkish Stewed Lamb

Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot.

## Irish Apple Pudding

Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.

## Indian Rice

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

## Hungarian Chicken Soup

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once.

## Yorkshire Pudding

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy.

## Portugal Salad

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of olive-oil and serve.

## English Chocolate Pudding

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick oven and serve at once.

## Spanish Canapes

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve.

## French Strawberry Pudding

Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.

## Veal Croquettes a la Reine

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.

## German Cheese Pie

Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and bake until light brown. Serve hot or cold.

## Italian Veal Patés

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce.

## Hungarian Noodle Pudding

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon 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.

## 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.

## 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.

## 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.

## 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.

## 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.

## 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.

## 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 thin, 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.

## 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.

## 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.

## 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.

## 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.

## 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.

## 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.

## Russian Fried Sweetbreads

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

## 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.

## 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.