28.—­Irish Mutton Stew.

Season mutton chops with salt and pepper; put a tablespoonful of hot drippings in a saucepan; add the chops, some sliced turnips, potatoes and onions, salt and pepper.  Then cover with water and cook slowly until tender.  Thicken the sauce with a little flour mixed with 1/2 cup of milk.  Season to taste and serve very hot.

29.—­German Bread Pudding.

Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk.  Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon.  Mix all well.  Put in a well-buttered pudding-dish and bake until brown.  Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top.  Let get light brown in the oven.  Serve with wine sauce.

30.—­Hungarian Spice Cakes.

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt.  Make all into a dough and roll into small cakes about an inch in diameter.  Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown.  Serve with wine.

31.—­French Braised Sweetbread.

Parboil the sweetbreads; drain.  Put in the baking-pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut fine.  Sprinkle with pepper, dredge with flour; add 1/2 cup of stock.  Let cook in the oven until done.  Serve with mushrooms.