The herald., 1896-12-20

do nothing else, he will pawn his over
coat to realize enough to supply the frit-
ters, and then the family will be COM
paratively happy. These fritters are
really very fine, and are worthy place
of eminence 'on any Christmas table
Should any housewife be tempted 10
experiment with the national Swiss dish,
these directions may pave the way to a
great triumph in cookery: Put into a
saucepan a dozen pears cut into quar-
ters, with enough water to cover them.
Let them stew until they are tender,
when the water will have evaporated.
Put them into a collender and crush
them with spoon; add half their weight
of sugar. a little lemon and a pinch of
powdered cinnamon. Put the saucepan
on the fire for eight or ten minutes. and
then let it cool. Take two handfuls of
raisins. seed them, and put them to the
fire with enough water to soften them.
then add to the above with little glass
of rum or kirsch. Take thin flour paste
for dozen pears of moderate size, and
make it into roll about the circumfer-
ence of dollar. cover half the surface
of the paste with marmalade, and cut
the fritters into convenient size. Serve
with the yolks of eggs, after cooking
them before a hot fire and powdering
them with sugar.
These fritters. If served as a compan-
Swiss does, will increase their potency
tenfold.
THE HUNGARIAN GOULASH.
Pretty nearly every one has eaten the
American version of a Hungarian gou-
lash and found it both palatable and
filing. This will be the chief dish on the
Christmas table of the people from Hun
gary, and with it will be served fried
cabbage, cakes made from poppy seeds.
soup, and. if the host be prosperous, 4
roast pig, weighing less than ten pounds.
will occupy a prominent position. But
a goulash will be on every table. wheth-
er in the home of patrician or plebeian.
A very fair goulash can be made for 10
or IL cents. A pound of ordinary soup
meat, cut into fine pieces and boiled with
couple of onions and tomatoes, the
whole favored with Hungarian paprika,
a very powerful pepper, and the goulash
is complete.
1TALY'S PISCATORIAL FEAST.
The sons and daughters of sunny
Italy will not dine on turkey unless they
are well off in this worlds goods and
then the bird will be stuffed with cf~~t-
nuts. Stewed eels, scallops and maca-
roni will be the sum total of the Christ
| mas feast of large number of the in
habtants of Father Knickerbocker's
Little Italy"
The good Spaniards, who are not
troubled by the tribulations of the
mother country. will have a fine time
eating almond soup and besugo They
will eat many other things, but these
are the regulation Christmas dishes. Be-
sugo is roasted gold fish surrounded
with lemon, chopped garlic and bathed
in oil The soup is made by boiling FL
monds in milk, and it is prodigiously
rich dish
The hardy Danes will be sure to eat a
dish of grod, if nothing else, as it was the
food of their forefathers when Denmark
was much greater power in the wars of
Europe than she is today. Grod Is a
soup, or porridge. made of rice and oat-
meal. Butter, sugar and cinnamon are
| used to flavor it. and it is eaten with
wine or sweetened beer.
The Frenchman Is not bound down to
one DISH but if he comes from the south
of France he will eat Languedoc stew
made of beef, bacon, wine, cloves, cog
nae, garlic and onions.
The Germans are pretty sure to have
cabbage in some form on the Christmas
table just as certainly as they will have
beer. There is no one particular DISH
but the regulation dinner will include
boiled pork, turkey, cheese, cakes, sauer-
kraut and baked apples.
Jolly fat Hollanders eat well on Christ
mas. day. for they have more than the
average national interest in st. Nicholas,
who was certainly a Dutchman. "St.
Nicholas cakes species of small fruit