20.--Scotch Stewed Onions.

Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of b.u.t.ter. Stir in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with pepper, and salt to taste. Add the onions; let boil up and serve.

21.--German Baked Cabbage.

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.

Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking-pan; sprinkle with bits of b.u.t.ter and pour in 1/2 cup of water. Let bake until brown. Serve hot.

22.--Dutch Veal Stew.

Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan; when hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with 1/2 cup of milk.

Add chopped parsley; season to taste and serve with baked potatoes.

23.--French Baked Apple Dumplings.

Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well-b.u.t.tered baking-dish with 2 tablespoonfuls of b.u.t.ter and bake to a delicate brown. Serve with whipped cream.

24.--Bavarian Fried Brains.

Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and mash up well with 1 tablespoonful of b.u.t.ter, some bread-crumbs and parsley chopped, salt and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce.

25.--Polish Bread Pudding.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted b.u.t.ter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.

26.--Vienna Cherry Cake.

Make a rich biscuit dough; roll out; then put on a well-b.u.t.tered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done.

Then cover with a sweetened egg custard and bake until brown.

Serve cold.

27.--Belgian Poached Eggs.

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

28.--Bavarian Apple Pie.

Line a deep pie-dish with rich pie-paste. 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 s.p.a.ce with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. Lay on a well-b.u.t.tered 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 b.u.t.ter 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 b.u.t.ter 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. Let stew slowly with one cup of water and 1/2 cup of the spiced vinegar until tender.

Thicken the sauce with flour and serve hot with potato pancakes.

2.--Scotch Soup.

Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain. Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a gla.s.s of white wine. Cook all together and serve hot.

3.--Spanish Fried Potatoes.

Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the bread-crumbs. Fry in deep hot lard until brown. Serve hot.

4.--French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.

Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again.

Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until hard and serve.

5.--Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries.

Let simmer in the juice until fruit is done. Put in a gla.s.s dish and pour over the syrup. Serve cold.

6.--Vienna Rice Custard.