11.—­Jewish Stewed Tongue.

Boil a calf’s tongue in salted water until tender; skin and slice thin.  Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica.  Let all boil well; then add the sliced tongue.  Let simmer ten minutes.  Serve hot or cold.

12.—­French Prune Souffle.

Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces.  Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar.  Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff.  Put in a pudding-dish and bake in a moderate oven for ten minutes and serve.

13.—­Italian Cooked Eggs.

Take 6 hard-boiled eggs and cut lengthwise.  Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley.  Season with salt, white pepper and a little nutmeg, grated.  Then pour over all 1/2 pint of sour cream.  Let boil up once and serve hot with croutons.

14.—­Spanish Broiled Steak.

Season a porter-house steak with salt and pepper and rub with butter.  Place on a hot gridiron and let broil on a quick fire on both sides.  Make this sauce:  Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well.  Season and thicken the sauce with a little flour and some chopped parsley.  Let boil up and serve at once with the steak.

15.—­Liver a la Bourgogne.

Season a calf’s liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot.  Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.  Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour.  Let simmer ten minutes.  Serve hot with potatoes.

16.—­Messina Macaroni.

Boil some macaroni in salted water until tender.  Then fry 1 onion and 2 cloves of garlic chopped in olive-oil.  Add 1 cup of tomato-sauce, salt and pepper to taste.  Then add the macaroni, and let fry altogether.  Serve hot with baked chicken.

17.—­Dutch Prune Pudding.

Boil prunes until very soft; remove the stones.  Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff.  Put in a well-buttered pudding-dish and bake in a moderate oven until done.  Serve cold.

18.—­Irish Beef Stew.

Season a piece of fat beef; put in a stew-pan with some hot water.  Let cook slowly a half hour.  Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced.  Let cook slowly until tender.  Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper.  Let all cook until done.  Serve hot.