18.--German Lentil Soup.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until
lentils are soft, with 1 sliced onion. Then add some small sausages.
Let boil five minutes. Season to taste and serve the soup with the
sausages and croutons fried in butter.
19.--French Spiced Venison.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then
put in a baking-pan. Pour over a cup of melted butter; add 1 onion
sliced, some thyme, parsley, the juice of a lemon, and a cup of hot
water. Let bake, covered, in a hot oven. Baste often with the sauce
when nearly done. Sprinkle with flour; add a glass of sherry and let
brown. Serve with celery and currant jelly.
20.--Spanish Mushrooms.
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
shallots and 1 clove of garlic chopped fine, some parsley and thyme
and the mushrooms. Let all fry a few minutes; then add the mushroom
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
Let simmer five minutes and serve hot on slices of toast.
21.--Vienna Noodle Pudding.
Boil some fine noodles in salted water for ten minutes; let drain.
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
a well-buttered pudding-dish and bake until brown. Serve hot with
lemon sauce.
22.--Dutch Sweet Potato Puff.
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