365 Foreign Dishes | Page 9

sliced thin, 1
onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1
quart of soup stock until tender. Pour all together and let cook until
meat is very tender. Serve hot.
6.--Scotch Omelet.
Boil young tender leeks in salted water; let drain. Chop to a fine mince
and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and
pepper and fold into an omelet and serve on a hot dish.

7.--Jewish Egg Bread.
Soak some matzoths in milk for a few minutes; then dip them into
seasoned beaten eggs. Add a pinch of sugar and let them fry in hot
rendered butter until a golden brown. Sprinkle with pulverized sugar
and cinnamon and serve hot with coffee.
8.--Bombay Broiled Kidney.
Clean sheep's kidneys and cut into thin slices. Sprinkle with salt,
cayenne pepper and grated lemon peel. Then dip in beaten egg and fine
bread-crumbs and broil on a hot greased gridiron. Serve on buttered
toast, spread with curry paste.
9.--German Prune Kuchen.
Boil some prunes until tender. Remove the kernels and mash the prunes
well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich
biscuit dough, roll out and place on a well-buttered baking-pan. Fill
with the prunes and let bake until done. Serve cold.
10.--French Roast with Carrots.
Lard a round of beef with slices of bacon and put in a large saucepan.
Cover and let brown a few minutes. Add sliced onion and boiling water
to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin;
add 2 sliced onions, 2 cloves of garlic and let cook until tender.
Thicken with butter and flour. Season highly with salt, pepper and
parsley; add to the meat, and let all cook together a half hour and serve
hot.
11.--Spanish Fried Chicken.
Cut a fat hen into pieces at the joints and boil until tender; season and
fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of
tomato-sauce, salt and pepper to taste. Serve the chicken on a platter
with boiled rice.

12.--Hungarian Bread Pudding.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar,
1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg
and grated lemon peel; then mix with the yolks of 4 eggs and the whites
beaten stiff. Put in a well-buttered pudding-dish, and let bake until done.
Serve hot with wine sauce.
13.--Swedish Baked Turnips.
Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan.
Place the turnips in whole, sprinkle with salt and pepper; add a
tablespoonful of sugar. Pour over a cup of water; cover and let cook for
one hour until tender but not broken. Thicken the sauce with flour and
milk. Add a little water and set in the oven a half hour, covered with
paper; then serve.
14.--Belgian Baked Bananas.
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a
glass dish and pour over the sauce. Let get cold and serve.
15.--Japanese Rice.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt
to taste. Place on a platter, cover with chopped hard-boiled eggs,
sprinkle with salt, paprica and chopped parsley. Garnish with some thin
slices of smoked salmon.
16.--Scotch Loaf Cake.
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped
nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted
flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch
thick and bake in a moderate oven until done.

17.--English Meat Loaf.
Chop cooked veal and boiled ham; place in a well-greased mold
alternate layers of veal, ham and hard-boiled eggs. Sprinkle with
pepper, mace and chopped parsley. Moisten with beef-stock and let
bake in the oven. Serve cold, sliced very thin, garnished with
watercress.
18.--Jewish Purim Cakes.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs,
a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add
enough sifted flour with 1 teaspoonful of baking-powder to make a soft
biscuit dough. Put on a well-floured baking-board. Roll out a half inch
thick. Cut into triangles and drop in a kettle of hot rendered butter; fry
until a golden brown. Then mix some powdered sugar with a little milk
and flavor with vanilla. Spread on the top.
19.--Swiss Pie.
Make a rich pie-dough. Line a buttered pie-dish with the dough; then
slice