17.—­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.

18.—­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.

19.—­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.

20.—­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.

21.—­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.

22.—­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.

23.—­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.

24.—­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.