29.--Belgian Eggs.
Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful
of flour. Beat whites separate; add flour to the yolks and sugar; beat
until stiff. Beat the whites and scald in milk; strain from the milk,
and set aside. Take the yolk, and stir gently in the milk until thick.
Remove from the fire. Place in a dish to cool. Flavor with vanilla and
then put the whites on top and serve.
30.--Irish Cucumber Salad.
Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.
31.--German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to taste and flavor with a pinch
of cinnamon and nutmeg. Slice a lemon very thin and put in the beer.
Let get very cold on ice and serve with sponge-cake.
_SEPTEMBER._
1.--Dutch Biscuits.
Make a soft biscuit dough; then put on a well-floured baking-board and
roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated
lemon peel and pour over some melted butter. Then roll up the dough
and cut into inch thick slices; lay in a well-buttered baking-pan and
let bake in a hot oven until done.
2.--Hindoo Oyster Fritters.
Boil large oysters in their liquor; season with salt, pepper and
curry-powder. Let come to a boil; then drain, and spread the oysters
with highly seasoned minced chicken.
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