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.
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