25.—­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.

26.—­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.

27.—­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.

28.—­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.

29.—­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.

30.—­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.

31.—­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.

AUGUST.

1.—­German Pot Roast.

Take a 5-pound beef roast.  Rub with salt and black pepper and paprica; pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns and cloves.  Let stand over night.  Heat 2 tablespoonfuls of dripping in a saucepan; lay in the meat with 2 sliced onions.  Let stew slowly with one cup of water and 1/2 cup of the spiced vinegar until tender.  Thicken the sauce with flour and serve hot with potato pancakes.

2.—­Scotch Soup.

Cut a sheep’s liver into pieces and stew with the sheep’s head in 4 quarts of water.  Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves.  Let all cook until tender; then strain.  Let stand until cool.  Skim off the fat; heat and mix with flour until brown; let boil.  Add a glass of white wine.  Cook all together and serve hot.