Let boil up. Add the fish and let boil until
done. Remove the fish to a platter. Add a cup of white wine to the
sauce and 1 tablespoonful of sugar. Boil up and pour over the fish.
Serve with toast.
6.--Jewish Stewed Brains.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion,
salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of
raisins. Let stew until tender. Remove the brains to a platter; add a
lump of butter and a tablespoonful of molasses to the sauce; boil up
and pour over the brains. Serve cold; garnish with lemon slices.
7.--Austrian Apple Strudel.
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs
and a pinch of salt to a stiff dough; then roll out as thin as
possible. Pour over some melted butter; cover with chopped apples and
raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in
a buttered baking-pan with flakes of butter on top until brown.
8.--Vienna Nut Torte.
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs
with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful
of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all
together with the nuts; put in a well-buttered pudding-dish and bake.
Serve with wine sauce.
9.--Bavarian Cabbage Salad.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2
peppers; season well with salt and sprinkle with pepper. Heat some
vinegar; add a teaspoonful of prepared mustard.
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