Take 1/2 pound of almonds and pound in a mortar.  Mix with 6 yolks of eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1 tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites of the eggs beaten stiff.  Put in a well-buttered pudding-dish and bake in a slow oven until done.

24.—­Italian Cutlets.

Take tender veal cutlets; season highly with pepper and salt.  Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown.  Have ready some boiled macaroni well seasoned.  Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce.

25.—­Jewish Gefuellte Fish.

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch slices.  Remove the skin from one side of the slices.  Chop 2 onions; add salt, pepper and mix with fine cracker-crumbs and 1 egg to a paste.  Lay the paste on the fish and put back the skin.  Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley cut fine, a pinch of cloves and allspice.  Let boil two hours.  Add a tablespoonful of rich cream.  Serve cold.

26.—­Swedish Stewed Veal.

Season 3 pounds of veal.  Lay some sliced bacon in a saucepan; let get hot; add the veal.  Cover and let brown with 2 sliced onions, 2 carrots and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter.  Add 1 pint of water and let simmer until tender.  Add chopped mushrooms and a small glass of wine.  Let all get hot and serve.

27.—­French Apple Pie.

Line a deep pie-dish with a rich pie-crust.  Chop 4 apples very fine and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.  Then mix with the yolks of 2 eggs well beaten.  Fill the pie and bake until done.  Beat the whites with pulverized sugar and spread on the pie.  Let get light brown on top.

28.—­Vienna Filled Apples.

Remove the core and scrape out the inside of the apples.  Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel.  Fill the apples; place in a stew-pan.  Mix 1/2 cup of wine with 1/2 cup of water.  Sweeten with 3 tablespoonfuls of sugar and pour over the apples.  Let cook slowly until the apples are tender.  Remove from the fire; put on a glass dish.  Pour over the sauce and serve cold.

29.—­Scotch Stewed Tripe.

Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown.  Stir in 1 tablespoonful of flour; add 1 cup of stock, 1 bay-leaf, some thyme and parsley; let boil.  Season with salt, pepper and lemon-juice.  Cut the tripe into narrow strips; add to the sauce.  Let simmer one-half hour and serve.

30.—­Polish Stewed Calves’ Feet.

Boil the calves’ feet in salted water until tender; then take out the bones.  Fry 1 chopped onion in butter; stir in 1 tablespoonful of flour; add 1 cup of stock.  Let boil with 1 bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt and pepper to taste.  Then add the feet and let simmer ten minutes.  Stir in the yolks of an egg and serve hot.