#cfe ,,foreign ,,dishes      ,a ,foreign
 ,dish for every day in the year        
#aijh          ,,january4               
#a4--;,austrian ,goulasch4    ,boil #b  
calves' heads in salted water until     
tender2 then cut the meat  from the     
bone4 ,fry #a dozen small peeled onions 
and #c potatoes1 cut  into dice pieces2 
stir in #a tablespoonful of flour and   
the sauce in  which the meat was cooked4
 ,let boil up1 add the sliced meat1 #a  
teaspoonful of paprica and salt to      
taste2 let all cook together  fifteen   
minutes then serve very hot4            
#b4--;,east ,india ,fish4    ,slice     
#a_/b pound of cooked salmon2 then heat 
#a ounce of butter in a  stew-pan2 add  
#b small onions chopped fine1 #a ounce  
of cocoanut1 #b  hard-boiled eggs       
chopped4 ,let cook a few minutes1 then  
add #a pint of  milk2 let boil up once4 
,add the fish1 #a teaspoonful of curry  
paste1 #a  teaspoonful of paprica and   
salt to taste4 ,let cook a few minutes1 
then  stir in #a large tablespoonful of 

boiled rice4 ,serve very hot  with      
toast4      #c4--;,english ,gems4       
,cream #a cup of butter with #b cups of 
brown sugar2 add #d beaten eggs1 #a     
teaspoonful of soda dissolved in #a     
large cup of strong coffee1 #a cup  of  
molasses1 #d cups of sifted flour1 #a_/b
 teaspoonful each of nutmeg1  allspice1 
cloves and mace1 #b teaspoonfuls of     
cream of tartar sifted  with #a_/b cup  
of flour1 #a cup of raisins1 #a_/b cup  
of currants and  chopped citron4 ,mix   
well and fill buttered gem pans #a_/b   
full and bake  until done4 ,then cover  
with chocolate icing4      #d4--,turkish
 ,pudding4    ,dissolve #a_/b box of    
gelatin2 chop #a_/d pound of dates and  
mix with #b  ounces of boiled rice1     
#a_/b cup of pulverized sugar and #a    
teaspoonful  of vanilla2 then mix the   
gelatin with #a pint of whipped cream4  
,mix all  well together and turn into a 
mold and stand on ice until cold4       
,sprinkle with chopped nuts4 ,serve with
 whipped cream4      #e4--;,chinese     

,chicken4    ,cut a fat chicken into    
pieces at the joints2 season with all   
kinds of  condiments2 then put in a deep
 saucepan4 ,add some chopped ham1 a few 
sliced bamboo sprouts1 #a chopped onion 
and a handful of walnuts4 ,cover  with  
hot water and let stew slowly until     
tender4 ,add some ,chinese  sauce and   
parsley4 ,serve with shredded pineapple4
      #f4--,scotch ,scones4    ,sift    
#a-a_/b pints of flour2 add a pinch of  
salt1 #a teaspoonful of soda  mixed with
 #a pint of sour milk4 ,mix to a soft   
dough4 ,lay on a  well-floured          
baking-board and roll #a inch thick4    
,cut with a round  cake-cutter and bake 
on a hot greased griddle until brown on 
both  sides4 ,serve hot with butter4    
#g4--;,egyptian ,meat ,balls4    ,chop  
#a pound of raw beef2 season with salt1 
pepper and #a teaspoonful  of           
curry-powder2 add #b stalks of chopped  
celery1 #a small onion and  some chopped
 parsley4 ,mix with #b beaten eggs and  
#a_/b cup of  bread-crumbs1 and make    

into small balls4 ,let cook in hot      
butter until  tender4 ,serve on a border
 of boiled rice and pour over all a     
highly  seasoned tomato-sauce4          
#h4--;,austrian ,potato ,dumplings4     
,peel #e potatoes and boil whole in     
salted water until tender4 ,drain1  let 
get cold1 then grate them and mix with  
#d eggs and #a ounce of  butter2 add    
salt to taste4 ,mix well2 add flour     
enough to form into  dumplings and fry  
in deep hot lard until brown4 ,serve hot
 with  cooked fruit4      #i4--;,belgian
 ,rice ,dessert4    ,cook #a pint of    
milk2 add #a_/b cup of boiled rice and  
some currants2  stir in the yolks of #b 
eggs well beaten with #b tablespoonfuls 
of  sugar4 ,remove from the fire4 ,add  
#a teaspoonful of vanilla2 then form    
into cylinders4 ,dip in beaten egg and  
fine bread-crumbs and fry a  golden     
brown4 ,sprinkle with pulverized sugar  
and put some red currant  jelly on top  
and serve4      #aj4--;,bavarian ,pear  
,pudding4    ,soak #a_/b loaf of bread  

and press dry4 ,mix with #a_/b pound of 
chopped  suet2 add a teaspoonful of     
salt1 #a cup of sugar1 #b eggs and the  
grated  peel of a lemon1 a pinch of     
cinnamon1 cloves and allspice4 ,add some
  sifted flour2 mix well1 and form into 
a large ball4 ,then peel #a quart  of   
pears4 ,cut in half1 and lay in a large 
saucepan a layer of pears2  sprinkle    
with sugar1 cinnamon and grated lemon   
peel4 ,lay in the  pudding2 cover with a
 layer of pears and pour over all #c    
tablespoonfuls of syrup4 ,fill with cold
 water and boil half an hour2  then bake
 three hours and serve hot4             
#aa4--;,french ,pineapple ,bisque4      
,beat the yolks of #d eggs with #a cup  
of pulverized sugar2 add #a pint of     
cream2 stir well until very light4 ,then
 add #a small can of shredded  pineapple
 and crush a few macaroons4 ,mix well   
with a small glass of  brandy4 ,let     
freeze and serve in small glasses4      
#ab4--,russian ,pancakes4    ,make a    
pancake batter and fry in thin cakes4   

,then spread them with a  layer of      
anchovies1 butter and a layer of        
caviare4 ,sprinkle with  minced         
shallots1 cayenne pepper and            
lemon-juice4 ,roll up and serve hot  as 
possible4      #ac4--;,egyptian         
,cabbage4    ,parboil a cabbage in      
salted water2 drain and stuff with      
chopped cooked  mutton4 ,mix with       
chopped ham1 #a onion and #b sprigs of  
parsley chopped  fine4 ,add #a_/b cup of
 cooked rice1 salt and pepper to taste4 
,place in a  buttered baking-dish2      
sprinkle with bits of butter2 add the   
juice of a  lemon1 and let bake in a    
moderate oven until done4 ,baste often  
with  butter and serve hot4             
#ad4--,madras ,baked ,fish4    ,season a
 fish with salt1 pepper1 some grated    
green ginger and  curry-powder4 ,place  
in a baking-pan with #a sliced onion1 #b
 chopped  green peppers and #a sprig of 
parsley4 ,pour over some water and hot  
melted butter2 sprinkle with flour and  
bake until done4 ,garnish with  sliced  

lemon and parsley4      #ae4--,norwegian
 ,salad4    ,cut some pickled herring   
into pieces and mix with flaked lax1 #b 
peeled  apples and #b boiled potatoes4  
,cut into dice pieces2 add some chopped 
shallots and gherkins2 sprinkle with    
finely minced tarragon and  chervil1    
salt and pepper4 ,cover with a plain    
salad dressing4      #af4--;,dutch      
,eggs4    ,heat some butter in a pan2   
then break in as many eggs as needed and
  fry them2 add some sliced onions4     
,remove the eggs to a platter2  arrange 
the onions on the eggs2 sprinkle with   
salt and red pepper and  pour over some 
lemon-juice4 ,serve as hot as possible  
on toast4      #ag4--;,bavarian ,wine   
,soup4    ,mix #c pints of red wine with
 #a pint of water4 ,add sugar1 nutmeg   
and  cinnamon to taste and the grated   
peel of half a lemon4 ,let come to a    
boil2 then stir in the yolks of #b      
well-beaten eggs4 ,do not boil again4   
,serve hot with biscuits4               
#ah4--;,english ,stuffed ,goose4        

,season a fat goose with salt and       
pepper1 and rub well with vinegar4      
,then core small apples and fill the    
goose with the whole apples4 ,put  in   
the baking-pan1 sprinkle with flour2    
pour over #a cup of hot water2  add a   
lump of butter and bake until done4     
,baste often with the sauce  in the pan4
 ,serve the goose with the whole apples4
      #ai4--,vienna ,peach ,torte4      
,make a rich pie-dough2 then line a     
pie-dish with the dough4 ,pare and      
remove the stones from the peaches and  
cut into quarters4 ,lay closely  on the 
pie2 sprinkle with brown sugar and      
moisten with wine4 ,bake in a  moderate 
oven until done4 ,then spread with a    
meringue and let brown in  the oven a   
few minutes4      #bj4--;,egyptian      
,meat-,pie4    ,line a large baking-dish
 with pie-dough4 ,have ready #a_/b pound
 of  calf's liver chopped1 and #a_/b    
pound of fresh pork chopped fine4       
,season  highly and mix with #a_/b cup  
of butter1 #b green peppers1 #a onion   

chopped and #a_/b can of chopped        
mushrooms4 ,moisten with a glass of     
sherry4 ,fill the dish with the mixture 
and cover with the dough4 ,let  bake    
until done and serve hot4               
#ba4--,russian ,boiled ,fish4    ,clean 
and season a whole fish and let boil    
with #a sliced onion1 #a_/b  cup of     
vinegar1 a few slices of lemon and #b   
sprigs of parsley4 ,add a  tablespoonful
 of butter and let cook until tender4   
,remove the fish to  a platter2 mix the 
sauce with #a tablespoonful of brown    
sugar1 a pinch  of ginger1 cinnamon and 
nutmeg and the juice of a lemon4 ,let   
boil  well2 then thicken with the yolks 
of #b beaten eggs and pour over the     
fish4 ,serve cold4 ,garnish with        
lemon-slices and olives4                
#bb4--,spanish ,cake4    ,beat #a pound 
of butter with #a pound of sugar to a   
cream4 ,add the yolks  of #h eggs well  
beaten4 ,sift #a pound of flour with #b 
teaspoonfuls of  baking-powder and stir 
together with #a cup of milk4 ,add the  

whites of  eggs1 beaten to a stiff froth
 with a pinch of salt4 ,flavor with     
rose-water4 ,bake in a moderate oven    
until done4      #bc4--,vienna ,stewed  
,carrots4    ,peel some carrots and cut 
in small pieces4 ,boil in salted water  
until  tender2 drain4 ,brown #a         
tablespoonful of flour in #b            
tablespoonfuls of  butter2 add #a_/b cup
 of the water in which the carrots were 
cooked1 #b  tablespoonfuls of vinegar   
and a little sugar4 ,let all boil2 then 
add  the carrots and #a cup of cooked   
peas1 some chopped parsley and a pinch  
of pepper4 ,simmer ten minutes and serve
 hot4      #bd4--,russian ,fish-,roll4  
,chop some cooked trout and white fish1 
and mix with #a_/b cup of boiled  rice4 
,season with salt1 pepper and all kinds 
of herbs minced fine4  ,then make a rich
 pie-paste and roll out very thin4 ,fill
 with the  mixture and make into a roll4
 ,sprinkle with bits of butter and let  
bake until brown4 ,serve hot with       
wine-sauce4      #be4--;,india ,curried 

,eggs4    ,cut hard-boiled eggs in      
halves2 then fry #a small chopped onion 
and #a  chopped apple in hot butter2 add
 #a_/d cup of pounded almonds and #a    
pint  of milk1 mixed with #a_/b         
tablespoonful of cornstarch4 ,season    
with salt  and a dessertspoonful of     
curry-powder4 ,let cook ten minutes2    
then add  the eggs4 ,let all get very   
hot4 ,serve with croutons2 garnish with 
fried parsley4      #bf4--;,codfish a la
 ,lyonnaise4    ,cut cold boiled codfish
 in pieces2 then boil #h small onions   
until  soft2 heat #b tablespoonfuls of  
butter4 ,add the boiled onions1 #b small
  cold sliced potatoes1 the codfish and 
#a cup of milk2 sprinkle with  pepper4  
,cover and simmer ten minutes and serve 
hot4      #bg4--;,jewish ,crebchen      
,soup4    ,beat #c eggs with #b         
tablespoonfuls of water and a pinch of  
salt2 then  add enough flour to make a  
stiff dough4 ,work it well with flour   
and  roll out as thin as possible2 fold 
it double and cut into square  pieces   

and fill with minced cooked chicken or  
veal4 ,sprinkle with  chopped parsley   
and bits of butter2 fold in the edges4  
,have ready some  soup stock2 when      
boiling1 add the crebchen and let boil  
until done4  ,serve with the soup4      
#bh4--;,french ,veal ,souffl4    ,heat  
#b tablespoonfuls of butter4 ,mix with  
#b tablespoonfuls of flour  until       
smooth2 add #a cup of milk2 let boil up4
 ,then add #a cup of minced  veal1 some 
parsley1 salt1 pepper and nutmeg to     
taste4 ,stir in the  yolks of #b eggs4  
,remove from the fire2 let cool4 ,beat  
the whites to a  stiff froth2 add to the
 meat4 ,put in a buttered baking-dish   
and bake  twenty minutes4 ,serve at     
once4      #bi4--;,belgian ,potato      
,salad4    ,slice cold boiled potatoes  
very thin and mix with chopped celery   
and  onion2 season with salt and pepper4
 ,then mix the yolks of #b  hard-boiled 
eggs with #a tablespoonful of olive-oil4
 ,add to the salad  with #b             
tablespoonfuls of vinegar4 ,sprinkle    

with chopped parsley  and serve4        
#cj4--,polish ,stewed ,tongue4    ,cook 
a fresh tongue until tender2 skin and   
slice thin4 ,put a large  spoonful of   
butter in a saucepan2 add a chopped     
onion2 let brown4 ,then  stir in #a     
tablespoonful of flour2 add #b cups of  
the water in which the  tongue was      
cooked1 a pinch of nutmeg and cinnamon4 
,let boil with the  juice of #a lemon1  
#b tablespoonfuls of vinegar and #a     
tablespoonful of  sugar4 ,add the sliced
 tongue and simmer ten minutes4 ,serve  
hot  or cold4      #ca4--,rissotto      
7,,italian74    ,boil #a cup of rice in 
salted water until soft2 drain4 ,then   
grate  ,parmesan cheese and cover the   
rice with cheese4 ,let steam in the oven
  a few minutes2 then pour over some    
highly seasoned tomato-sauce1 and  serve
 hot with fried veal chops4             
,,february4      #a4--,oriental         
,canapes4    ,take some lobster or      
crab-meat and pound in a mortar4 ,mix   
with #a  tablespoonful of butter2 season

 with salt and pepper1 a pinch each of  
mustard1 cayenne1 nutmeg and            
curry-powder and moisten with           
lemon-juice4 ,cut small rounds of       
toasted bread2 scoop out some of the    
centre2 fill with the mixture and cover 
with a curry sauce4 ,sprinkle  with fine
 bread-crumbs and let bake in the oven a
 few minutes4  ,serve hot4              
#b4--;,haggis 7,,scotch74    ,chop a    
sheep's tongue1 liver and heart and #a  
pound of bacon4 ,add #b  large chopped  
onions2 season with #a_/d teaspoonful of
 red pepper and #a  teaspoonful of mixed
 herbs and salt to taste4 ,mix with #a  
pint of  toasted oatmeal1 #b beaten eggs
 and the grated rind and juice of a     
lemon4 ,then clean the pouch of the     
sheep and fill with the mixture4  ,lay  
in boiling water and let boil three     
hours4 ,serve with apple-sauce4         
#c4--;,austrian ,braised ,tongue4       
,boil a large fresh beef tongue in      
salted water until tender4 ,remove  the 
tongue and lard it with thin strips of  

bacon2 sprinkle with  paprica2 lay in a 
baking-pan2 add #a onion sliced thin and
 #a cup of the  water in which the      
tongue was cooked and pour over #a pint 
of cream4  ,let bake in a moderate oven4
 ,baste often with the sauce4 ,serve    
hot1  and pour over the sauce2 garnish  
with parsley4      #d4--,russian        
,omelet4    ,chop #b shallots with a    
little parsley and cook in hot water4   
,add #b  tablespoonfuls of caviare and a
 teaspoonful of lemon-juice2 season to  
taste4 ,beat #d eggs with #a            
tablespoonful of cream1 salt and pepper1
 and  fry in an omelet-pan with hot     
butter until done4 ,put the mixture in  
the centre2 turn in the ends and serve  
at once4      #e4--,madras ,potato      
,curry4    ,cut boiled potatoes into    
thin slices2 then fry #a chopped onion  
in #b  tablespoonfuls of butter4 ,add #c
 ounces of grated cocoanut1 #a          
teaspoonful of curry-powder and #a cup  
of milk1 salt and cayenne pepper  to    
taste4 ,let boil up4 ,add the sliced    

potatoes and a sprig of parsley         
chopped4 ,let simmer a few minutes and  
serve hot4      #f4--,swiss ,baked      
,eggs4    ,melt #a ounce of butter in a 
baking-pan2 then cover the bottom of the
  pan with thin slices of ,swiss cheese4
 ,break in #f eggs2 sprinkle with  salt 
and pepper4 ,pour over #d tablespoonfuls
 of cream2 sprinkle with  grated ,swiss 
cheese1 and let bake in the oven to a   
delicate brown4  ,serve hot4            
#g4--;,jewish ,stewed ,shad4    ,clean  
and cut a shad into large slices2       
sprinkle with salt1 pepper and  ginger4 
,put on to boil with #a sliced onion1 #a
 bay-leaf1 a few cloves1  #b sprigs of  
parsley and #a_/b cup of vinegar4 ,when 
done1 remove the fish  to a platter2 add
 #a_/b cup of raisins1 #a tablespoonful 
of butter1 #a_/b  cup of pounded        
almonds1 #a glass of wine1 #a           
tablespoonful of brown  sugar and a     
pinch of cinnamon4 ,let boil until done 
and pour over the  fish4 ,garnish with  
sliced lemon and sprigs of parsley and  

serve cold4      #h4--;,bombay ,spinach4
    ,boil the spinach in salted water   
until tender2 drain and chop fine4  ,fry
 #a chopped onion in #b tablespoonfuls  
of butter2 add the chopped  spinach1 a  
pinch of pepper and curry-powder4 ,cover
 and let simmer five  minutes4 ,serve on
 a platter with stewed prawns and       
garnish  with croutons4                 
#i4--,spanish ,fricasseed ,shrimps4     
,heat #b tablespoonfuls of butter2 add  
#a onion chopped and #b cups of         
tomatoes4 ,let fry2 then stir in #a     
tablespoonful of flour2 add #a_/b cup   
of water2 let boil2 add #a quart of     
shrimps1 salt1 pepper and parsley4  ,let
 all cook twenty minutes4 ,stir in the  
yolk of an egg4 ,remove from  the fire4 
,put some boiled rice on a platter2 add 
the shrimps and pour  over the sauce4   
,serve very hot4      #aj4--;,irish     
,baked ,potatoes4    ,peel and boil     
potatoes in salted water until tender2  
drain and mash  with a lump of butter4  
,put in a well-buttered baking-dish a   

layer of  the potatoes and a layer of   
fried bread-crumbs until dish is full4  
,moisten with beaten eggs1 well seasoned
 with salt and pepper1 and #c           
tablespoonfuls of milk4 ,put in the oven
 to brown4 ,serve with  boiled fish4    
#aa4--,russian ,stewed ,chicken4    ,cut
 a fat chicken into pieces at the joints
 and let stew1 well  seasoned with salt 
and pepper4 ,then add some small whole  
onions1 some  cauliflower1 mushrooms and
 #a cup of ,french peas4 ,let all cook  
until  tender2 then serve hot on a large
 platter4      #ab4--;,dutch ,baked     
,mackerel4    ,place the mackerel in a  
baking-dish2 sprinkle with pepper and   
chopped  parsley4 ,cover with fried     
bread-crumbs and bits of butter1 and    
moisten  with cream4 ,then bake until   
brown on top and serve hot with  stewed 
potatoes4      #ac4--,polish ,roast     
,mutton4    ,season a leg of mutton with
 salt1 pepper and a pinch of cloves4    
,lay in  a baking-pan with #a sliced    
onion1 #b celery roots1 #c cloves of    

garlic  and #b carrots cut fine1 #a     
bay-leaf1 a sprig of thyme and a few    
peppercorns4 ,pour over #a cup of       
vinegar and #a cup of hot water4 ,dredge
  with flour and let bake in a hot oven4
 ,baste often with the sauce in  the pan
 until nearly done2 then add #a pint of 
sour cream and let bake  until done4    
,thicken with flour2 boil up and pour   
over the roast4      #ad4--;,italian    
,sugar ,cakes4    ,beat #a-a_/b pounds  
of sugar and #a_/b pound of butter to a 
cream2 add #d  yolks of eggs1 a pinch of
 salt and nutmeg4 ,stir in #a_/b pound  
of flour1  #d ounces of currants1 #b    
ounces of chopped almonds1 #a           
tablespoonful of  citron and candied    
orange peel chopped fine4 ,add the      
whites beaten  stiff and bake in small  
well-buttered cake-tins until done2 then
 cover  with a thin icing4              
#ae4--,oriental ,stewed ,prawns4        
,clean and pick #c dozen prawns4 ,heat  
some dripping in a large saucepan2  add 
the prawns1 #a chopped onion1 salt1     

pepper and #a teaspoonful of            
curry-powder4 ,add #a pint of stock and 
let simmer half an hour until  tender4  
,serve on a border of boiled rice2      
garnish with fried parsley4             
#af4--,swiss ,steak4    ,season a round 
steak with salt1 black pepper and       
paprica2 dredge with  flour and let fry 
in hot lard on both sides until brown4  
,then add some  sliced onions and       
moisten well with tomato-sauce4 ,cover  
and let simmer  half an hour4 ,serve hot
 on a platter with mashed potatoes4     
#ag4--;,berlin ,herring ,salad4    ,soak
 the herring over night2 remove the     
milch and mash fine4 ,cut off  the head1
 skin and bone2 chop the herring2 add   
chopped apples1  pickles1 potatoes1     
olives and capers4 ,put in the salad    
bowl2 then add  the yolk of a           
hard-boiled egg to the mashed milch1    
mustard1 #a  teaspoonful of sugar mixed 
with #a_/d cup of vinegar and a little  
lemon-juice1 salt and pepper4 ,pour the 
sauce over the salad and  garnish with  

olives and sliced lemon4                
#ah4--;,german ,lentil ,soup4    ,to #a 
gallon of soup stock1 add #a quart of   
lentils4 ,let boil until  lentils are   
soft1 with #a sliced onion4 ,then add   
some small sausages4  ,let boil five    
minutes4 ,season to taste and serve the 
soup with the  sausages and croutons    
fried in butter4      #ai4--;,french    
,spiced ,venison4    ,rub the venison   
with salt1 pepper1 vinegar1 cloves and  
allspice2 then  put in a baking-pan4    
,pour over a cup of melted butter2 add  
#a onion  sliced1 some thyme1 parsley1  
the juice of a lemon1 and a cup of hot  
water4 ,let bake1 covered1 in a hot     
oven4 ,baste often with the sauce  when 
nearly done4 ,sprinkle with flour2 add a
 glass of sherry and let  brown4 ,serve 
with celery and currant jelly4          
#bj4--,spanish ,mushrooms4    ,drain #a 
can of mushrooms and heat #b            
tablespoonfuls of butter4 ,add #f       
shallots and #a clove of garlic chopped 
fine1 some parsley and thyme  and the   

mushrooms4 ,let all fry a few minutes2  
then add the mushroom  liquor and #b    
tablespoonfuls of white wine1 salt and  
pepper to taste4  ,let simmer five      
minutes and serve hot on slices of      
toast4      #ba4--,vienna ,noodle       
,pudding4    ,boil some fine noodles in 
salted water for ten minutes2 let drain4
  ,beat the yolks of #e eggs with #a cup
 of pulverized sugar and mix with  the  
noodles4 ,add #a_/b cup of raisins1     
#a_/b cup of pounded almonds1 a  pinch  
of cinnamon and the whites of the eggs  
beaten to a froth4 ,put in  a           
well-buttered pudding-dish and bake     
until brown4 ,serve hot with  lemon     
sauce4      #bb4--;,dutch ,sweet ,potato
 ,puff4    ,peel and boil #c sweet      
potatoes in salted water until tender2  
then mash  well with #c beaten yolks of 
eggs1 #a cup of milk1 #c tablespoonfuls 
of  butter1 #b tablespoonfuls of sugar1 
a pinch of nutmeg and lemon-juice4      
,beat the whites with a pinch of salt to
 a stiff froth2 add to the  potatoes and

 put in a well buttered baking-dish and 
bake4 ,serve hot4      #bc4--,spaghetti 
7,,italian74    ,boil #a_/b pound of    
spaghetti until tender4 ,drain4 ,heat #a
 tablespoonful  of butter1 stir in #a_/b
 pound of grated cheese1 salt and       
pepper4 ,then  add #a cup of milk2 let  
boil and pour over the spaghetti4       
,sprinkle with  salt1 pepper and grated 
cheese and let bake in the oven until   
done4  ,serve hot4      #bd4--,russian  
,beet ,soup4    ,boil #e medium-sized   
beets until tender2 then chop and add to
 a highly  seasoned chicken broth4 ,add 
the juice of #a lemon1 some cinnamon and
  nutmeg2 let boil fifteen minutes4     
,then add #a glass of red wine1 mixed   
with a teaspoonful of brown sugar4 ,let 
boil a few minutes longer and  serve    
with fried croutons4                    
#be4--;,boulettes4    ,chop and mince #a
 pound of round steak1 #a onion and #b  
sprigs of  parsley4 ,add #a             
tablespoonful of lemon-juice1 #b        
tablespoonfuls of  melted butter4       

,season highly with salt1 black pepper  
and a pinch of  cayenne4 ,mix with #a   
egg and form into balls2 roll in flour  
and fry in  deep hot lard until brown4  
,serve hot with tomato-sauce4           
#bf4--;,baden ,stewed ,lentils4    ,boil
 #a quart of lentils until tender2 then 
heat #b tablespoonfuls of  butter4 ,add 
#a chopped onion and stir in #a         
tablespoonful of flour until  brown2 add
 some cold water mixed with vinegar4    
,let boil and pour the  sauce over the  
lentils4 ,season with salt and pepper1  
and serve with  small boiled sausages4  
,sprinkle the top with bread-crumbs     
fried in  butter until brown4           
#bg4--;,duck aux ,champignons4    ,clean
 and season a pair of wild ducks and cut
 into pieces at the  joints4 ,heat #b   
tablespoonfuls of butter in a saucepan2 
add the ducks1  #a large onion chopped  
fine1 #b cloves of garlic and #a herb   
bouquet  chopped4 ,cover and brown a few
 minutes2 add #a cup of water and stew  
until tender4 ,then add #a_/b can of    

mushrooms and #a glass of claret and    
let simmer until done4                  
#bh4--;,hungarian ,beef ,stew4    ,cut  
beef into small pieces4 ,heat some      
dripping in a saucepan2 add the  meat1  
salt and black pepper2 cover and let    
stew half an hour4 ,then add  #c        
potatoes cut into dice pieces1 #a onion 
sliced thin1 #a cup of hot  water1 and  
#a_/b teaspoonful of paprica4 ,let all  
cook until tender4 ,then  add some      
chopped parsley and thicken the sauce   
with flour1 mixed in  #a_/b cup of milk4
 ,let cook a few minutes and serve hot4 
,,march4      #a4--;,chicken ,chop ,suey
 7,,chinese74    ,cut all the meat of a 
chicken into thin strips2 season with   
black  pepper1 and cayenne1 and fry in  
hot lard4 ,add some ham1 onion1 celery1 
green bean sprouts and mushrooms cut    
fine4 ,moisten with #a_/b cup of  stock4
 ,add #a_/d cup of ,chinese sauce2 cover
 and let simmer until  tender4 ,thicken 
the sauce with flour2 add #b            
tablespoonfuls of cream  and chopped    

parsley4 ,serve hot on a platter with   
boiled rice4      #b4--;,jewish ,shallt4
    ,line a well-buttered pudding-dish  
with a rich pie-paste and cover with  a 
layer of sliced apples4 ,sprinkle with  
cinnamon1 grated lemon peel  and small  
bits of butter1 and moisten with white  
wine2 then cover with  a layer of the   
paste and fill with another layer of    
apples1 nuts and  raisins1 a            
tablespoonful of syrup1 the juice of    
#a_/b lemon and bits of  butter4 ,cover 
with the top crust2 press in the edges  
with a beaten  egg1 and rub the top with
 butter4 ,let bake in a moderate oven   
until done4      #c4--,russian ,relish4 
,cut some slices of brown bread into    
fingers half an inch thick2 spread  with
 butter4 ,mix some ,russian caviare with
 lemon-juice to taste and a             
tablespoonful of finely chopped         
shallots4 ,spread the fingers with the  
mixture and place an oyster in the      
centre of each4 ,sprinkle with salt  and
 a pinch of paprica4 ,serve4 ,garnish   

with thin slices of lemon  and parsley4 
#d4--;,dutch ,stuffed ,potatoes4        
,select fine smooth potatoes2 cut off   
the end of each and scrape out  the     
inside4 ,mix this with chopped ham1     
onion and parsley1 and a  tablespoonful 
of butter4 ,season with salt1 pepper and
 lemon-juice4  ,fill the potato with the
 mixture and let bake in a moderate oven
 until  tender and serve hot4           
#e4--;,fish a la ,marseilles4    ,cut   
two kinds of fish into slices2 season   
with salt4 ,mince #b cloves of  garlic1 
#b sprigs of parsley1 #b sprigs of thyme
 and #b bay-leaves very  fine4 ,add a   
pinch of pepper4 ,roll the fish in the  
spice4 ,then fry #b  sliced onions in   
butter2 add #a cup of tomatoes1 the     
juice of a lemon  and #b cups of water4 
,let boil up4 ,add the fish and let boil
 until  done4 ,remove the fish to a     
platter4 ,add a cup of white wine to the
  sauce and #a tablespoonful of sugar4  
,boil up and pour over the fish4  ,serve
 with toast4      #f4--;,jewish ,stewed 

,brains4    ,clean and stew the brains  
with #a_/b cup of vinegar1 #a sliced    
onion1  salt and pepper4 ,add a         
tablespoonful of brown sugar1 #a_/b cup 
of  raisins4 ,let stew until tender4    
,remove the brains to a platter2 add a  
lump of butter and a tablespoonful of   
molasses to the sauce2 boil up  and pour
 over the brains4 ,serve cold2 garnish  
with lemon slices4      #g4--;,austrian 
,apple ,strudel4    ,mix #a pint of     
flour with #a_/b cup of water1 #d ounces
 of butter1 #c eggs  and a pinch of salt
 to a stiff dough2 then roll out as thin
 as  possible4 ,pour over some melted   
butter2 cover with chopped apples and   
raisins4 ,sprinkle with sugar and       
cinnamon4 ,make a large roll2 bake in  a
 buttered baking-pan with flakes of     
butter on top until brown4              
#h4--,vienna ,nut ,torte4    ,blanch    
#a_/d pound of almonds and pound in a   
mortar4 ,then beat #d eggs  with #a_/b  
cup of sugar4 ,add #a teaspoonful of    
brandy and a teaspoonful  of wine and   

lemon-juice2 add #d lady fingers        
crumbled up fine4 ,beat all  together   
with the nuts2 put in a well-buttered   
pudding-dish and bake4  ,serve with wine
 sauce4      #i4--;,bavarian ,cabbage   
,salad4    ,chop a cabbage with #a large
 onion and #b stalks of celery and #b   
peppers2 season well with salt and      
sprinkle with pepper4 ,heat some        
vinegar2 add a teaspoonful of prepared  
mustard4 ,then beat the yolks of  #b    
eggs with a tablespoonful of sugar2 add 
the hot vinegar slowly to  the beaten   
eggs and mix with the cabbage4 ,serve   
cold4      #aj4--,russian ,stewed ,duck4
    ,clean and cut the duck into pieces 
and season with salt and pepper2  then  
cut #a_/b pound of bacon into dice      
pieces and put in a large  saucepan with
 #a onion and #b carrots4 ,cut fine #a  
herb bouquet1 a few  cloves and a few   
peppercorns2 add the duck4 ,let all cook
 slowly with #a  cup of stock until     
tender2 then add #a cup of red wine4    
,thicken the  sauce with flour1 boil and

 serve hot4      #aa4--,russian ,chicken
 ,patties4    ,chop the white meat of   
cooked chicken and turkey very fine and 
mix  with #c chopped truffles and some  
chopped parsley4 ,season with the       
grated peel of #a_/b lemon1 a pinch of  
nutmeg1 salt and pepper to taste1  and  
moisten with cream4 ,make a puff-paste  
and roll out very thin4 ,cut  into      
squares and fill with a tablespoonful of
 the mixture4 ,press the  ends together 
and fry in deep hot lard until a light  
brown4 ,drain and  serve very hot with  
tomato-sauce4      #ab4--;,japanese     
,salad4    ,cut some celery1 apples and 
truffles into fine shreds and mix with  
chrysanthemum flowers2 season with salt 
and pepper4 ,put in a salad  bowl and   
cover with a mayonnaise dressing4       
,garnish with chopped  hard-boiled eggs 
and olives4      #ac4--,polish ,chops4  
,season veal chops with salt and pepper 
and let fry a few minutes in  hot       
dripping4 ,remove the chops and cover   
with a mixture of bacon1  liver1 onions 

and parsley minced fine and well        
seasoned4 ,then let bake  in the oven   
with #a cup of beef broth4 ,baste often 
and serve very hot4      #ad4--,spanish 
,stewed ,rabbit4    ,clean and parboil  
#b rabbits2 then cut into pieces4       
,sprinkle with flour  and fry in hot    
lard4 ,remove the rabbits4 ,add chopped 
tomato and onion  to the sauce2 mix with
 flour2 let fry2 add the sauce in which 
the  rabbit was cooked1 some            
lemon-juice1 #a_/b teaspoonful of red   
pepper1  parsley and salt to taste4     
,cook ten minutes2 then add the rabbit  
and  simmer five minutes4 ,serve hot    
with boiled rice4      #ae4--,scotch    
,baked ,mutton4    ,season a leg of     
mutton well with salt and pepper4       
,dredge with flour  and let bake in a   
hot oven until nearly done4 ,then add   
some boiled  turnips cut in quarters2   
sprinkle with pepper and flour2 let bake
  until browned4 ,serve the mutton on a 
platter with the turnips4               
#af4--;,belgian ,stuffed ,shad4         

,season and stuff the shad with chopped 
oysters and mushrooms well  seasoned4   
,place in a well-buttered baking-dish2  
sprinkle with fine  bread-crumbs1       
chopped onion and parsley4 ,put flakes  
of butter on top  and pour in #a cup of 
tomato-sauce4 ,let bake until done4     
,baste often  with the sauce4 ,serve    
with celery salad with ,french dressing4
      #ag4--;,italian ,roast ,beef4     
,cut several deep incisions in the upper
 round of beef and press into  them     
lardoons of salt pork4 ,stick #b cloves 
of sliced garlic and #a  dozen cloves in
 the meat2 season with salt and pepper  
and dredge with  flour4 ,put in the     
dripping-pan with some hot water and let
 roast until  tender4 ,serve with boiled
 macaroni4      #ah4--;,french ,apple   
,souffl4    ,cook apples and sweeten to 
taste4 ,mash well with #a tablespoonful 
of  butter4 ,beat the yolks of #c eggs  
with #b tablespoonfuls of sugar1 the    
juice and rind of #a_/b lemon2 add the  
whites beaten to a stiff froth4  ,put in

 a buttered pudding-dish and bake in a  
moderate oven until done4               
#ai4--;,german ,sweet ,pretzels4    ,mix
 #a_/b pound of flour with #a_/b pound  
of fresh butter2 add #a_/d pound  of    
sugar1 #a egg and #a beaten yolk1 #a    
tablespoonful of sweet cream and  some  
grated lemon peel4 ,mix thoroughly and  
mold the dough into small  wreaths2     
brush the top with the yolk of an egg   
and sprinkle with  powdered sweet       
almonds4 ,lay in a well-buttered        
baking-tin and bake  until a deep       
yellow4      #bj4--;,french ,waffles4   
,sift #c cups of flour with #a-a_/b     
teaspoonfuls of baking-powder and #a_/b 
teaspoonful of salt4 ,beat the yolks of 
#c eggs2 add a tablespoonful of  melted 
butter and #b cups of warm milk4 ,add   
the beaten whites and stir  in the      
flour1 making a light batter4 ,grease   
the waffle irons and fill  with the     
batter4 ,bake until a delicate brown4   
,remove to a hot dish4  ,serve hot with 
powdered sugar on top4                  

#ba4--,swedish ,stewed ,mutton4         
,season the breast of mutton with salt1 
pepper1 thyme and mace2 let  stew slowly
 with #a onion and #b cloves of garlic  
chopped4 ,add some  chopped capers and  
mushrooms2 cook until tender4 ,then     
thicken the  sauce with flour mixed with
 a glass of wine and boil up4 ,serve hot
  with baked turnips4                   
#bb4--,swedish ,pie4    ,make a rich    
pie-dough2 line a deep pie-dish with the
 paste and let  bake4 ,then fill with   
chopped boiled fish1 oysters1 shrimps   
and some  chopped mushrooms4 ,sprinkle  
with salt and paprica and the grated    
peel  of a lemon4 ,pour over #a_/d cup  
of melted butter and the juice of #a_/b 
lemon and a beaten egg4 ,then cover with
 the dough and let bake until  done4    
,serve hot4      #bc4--;,greek ,stuffed 
,egg-,plant4    ,parboil the egg-plant  
and cut in half4 ,scrape out some of the
 inside  and chop some cooked lamb1 #b  
green peppers1 #a onion1 and #b         
tomatoes4  ,then mix with a beaten egg1 

#a tablespoonful of butter1 salt and    
pepper  to taste4 ,fill the halves with 
the mixture2 sprinkle with bread-crumbs 
and bits of butter4 ,put in a           
baking-dish with a little stock and     
bake4      #bd4--,norwegian ,fish       
,pudding4    ,remove the bones from a   
large cooked fish and chop to a fine    
mince4  ,mix with #b beaten eggs1 #b    
tablespoonfuls of cream1 #a             
tablespoonful of  butter1 season with   
salt1 black pepper and #a_/d teaspoonful
 of paprica4  ,beat well together with  
some bread-crumbs2 fill a mold with the 
pudding and let steam one hour2 then    
boil the sauce in which the fish  was   
cooked1 add #a tablespoonful of butter1 
chopped parsley and chopped  onion4     
,season highly2 boil and serve with the 
pudding4      #be4--;,japanese ,eggs4   
,cook some rice in a rich chicken stock2
 place on a platter4 ,fry #f eggs  and  
trim neatly2 sprinkle with salt1 black  
pepper1 chopped parsley and             
lemon-juice4 ,put the eggs on the rice  

and pour a little hot  tomato-sauce over
 the base of the platter and serve4     
#bf4--;,jewish ,stewed ,brisket4        
,boil beef brisket until tender1 and    
slice thin4 ,heat #b tablespoonfuls  of 
butter2 add #a chopped onion4 ,stir in  
#a tablespoonful of flour until  brown4 
,add the water in which the meat was    
cooked1 #a_/b cup of raisins1  #a_/b cup
 of vinegar1 #a tablespoonful of brown  
sugar and some cinnamon  and #a carrot  
sliced thin1 salt1 pepper and a few     
cloves4 ,let boil4 ,add  the brisket and
 simmer fifteen minutes4 ,serve hot or  
cold4      #bg4--;,hungarian ,fruit     
,roll4    ,make a pie-dough4 ,roll out  
and spread with melted butter1 raisins1 
currants1 chopped apples1 nuts and      
shredded citron4 ,cover well with  brown
 sugar and sprinkle with cinnamon and   
the grated peel of a lemon4  ,roll up   
the dough4 ,lay in a buttered           
baking-pan4 ,rub the top well with      
melted butter and let bake until brown4 
,serve with wine sauce4                 

#bh4--;,dutch ,stewed ,fish4    ,cook a 
large fish with #a onion1 #b stalks of  
celery1 parsley1 a  tablespoonful of    
butter1 salt and pepper until done4     
,remove fish to a  platter4 ,add #b     
chopped pickles1 the juice and rind of a
 lemon1 #a_/b cup  of vinegar4 ,mash the
 yolks of #b boiled eggs with #a raw    
egg1 a  teaspoonful of prepared mustard 
and a tablespoonful of butter4 ,add to  
the sauce and boil4 ,lay the fish in the
 boiling sauce ten minutes2  then serve4
      #bi4--;,belgian ,lamb ,chops4     
,season lamb chops2 dredge with flour   
and fry until brown2 keep hot4  ,fry #a 
chopped onion and #a small carrot in two
 tablespoonfuls of  butter4 ,add #a     
tablespoonful of flour2 stir until light
 brown4 ,add #a_/b  cup of water2 let   
boil well2 add parsley1 a few cloves and
  peppercorns1 salt and pepper and #a   
bay-leaf minced fine4 ,boil well4  ,add 
#a glass of claret2 then pour the sauce 
hot over the chops1 and  garnish with   
,french peas4      #cj4--;,austrian     

,apple ,omelet4    ,peel1 core and slice
 some apples very thin4 ,heat #a large  
tablespoonful  of butter in a           
frying-pan2 put in the apples and let   
them steam until  tender4 ,make an egg  
omelet batter2 sweeten to taste and pour
 over the  apples2 let cook until set4  
,cover thickly with sugar and sprinkle  
with  cinnamon4 ,serve hot with wine    
sauce4      #ca4--;,fish a la           
,normandie4    ,boil a trout well       
seasoned2 add #a sliced onion1 #a carrot
 chopped1 #b  sprigs of parsley and #a  
bay-leaf1 a few peppercorns and #a      
tablespoonful of butter4 ,when done1    
beat the yolks of #b eggs with a  little
 cream2 add salt and a pinch of cayenne4
 ,remove the fish to a  platter4 ,mix   
the egg sauce with the water in which   
the fish was  cooked2 add #a_/b cup of  
cream4 ,let get very hot and pour over  
the fish4  ,garnish with parsley4 ,serve
 hot4          ,,april4                 
#a4--;,italian ,tongue4    ,boil a beef 
tongue until tender2 skin and slice     

thin4 ,heat #b  tablespoonfuls of       
butter4 ,add #a chopped onion and #b    
cloves of garlic  minced fine4 ,stir in 
#a tablespoonful of flour until brown2  
add a  little water1 #a cup of          
tomato-sauce1 #a_/b cup chopped         
mushrooms1  lemon-juice1 salt and pepper
 to taste4 ,let boil4 ,add the sliced   
tongue1 and #a_/b glass of sherry wine4 
,simmer ten minutes4 ,serve with  baked 
macaroni4      #b4--;,german ,prune     
,pudding4    ,cook #a pound of prunes in
 a large saucepan with sliced lemon1 a  
piece  of stick cinnamon and brown      
sugar4 ,soak #a_/b loaf of bread in     
water2  press out dry4 ,add #c eggs1    
#a_/d teaspoonful each of cinnamon1     
cloves  and allspice4 ,add flour sifted 
with a teaspoonful of baking-powder4    
,make into a large roll2 place in the   
centre of the prunes2 cover with  brown 
sugar and a tablespoonful of molasses   
and put in the oven to  bake until done4
 ,serve hot or cold4      #c4--,swiss   
,pot ,roast4    ,season a breast of veal

 with salt1 pepper and ginger4 ,heat a  
cupful of  dripping2 lay the meat in the
 stew-pan with the dripping1 #a onion1  
some celery seed1 carroway seed1 a few  
peppercorns and parsley4 ,cover  and let
 stew slowly until nearly done2 then add
 #a cup of tomato-sauce  and cook slowly
 until tender4 ,serve with baked        
potatoes4      #d4--,mushrooms a la     
,bordelaise4    ,drain #a can of        
mushrooms2 chop #f shallots very fine   
and saut in #a  tablespoonful of butter4
 ,add the chopped mushrooms2 sprinkle   
with  salt1 pepper1 some chopped parsley
 and #a minced bay-leaf4 ,let cook ten  
minutes with #a_/b glass of sherry wine4
 ,serve hot on slices of  ,french toast4
      #e4--,turkish ,soup4    ,season   
and fry some lamb chops2 add #b green   
peppers sliced thin1 #a  onion chopped  
and an herb bouquet4 ,then cook #a_/b   
cup of barley in #a  quart of soup stock
 until tender4 ,pour all together and   
let cook until  meat is very tender4    
,serve hot4      #f4--,scotch ,omelet4  

,boil young tender leeks in salted      
water2 let drain4 ,chop to a fine  mince
 and fry in hot butter4 ,add #f         
well-beaten eggs1 sprinkle with  salt   
and pepper and fold into an omelet and  
serve on a hot dish4      #g4--;,jewish 
,egg ,bread4    ,soak some matzoths in  
milk for a few minutes2 then dip them   
into  seasoned beaten eggs4 ,add a pinch
 of sugar and let them fry in hot       
rendered butter until a golden brown4   
,sprinkle with pulverized sugar  and    
cinnamon and serve hot with coffee4     
#h4--;,bombay ,broiled ,kidney4         
,clean sheep's kidneys and cut into thin
 slices4 ,sprinkle with salt1  cayenne  
pepper and grated lemon peel4 ,then dip 
in beaten egg and fine  bread-crumbs and
 broil on a hot greased gridiron4 ,serve
 on buttered  toast1 spread with curry  
paste4      #i4--;,german ,prune        
,kuchen4    ,boil some prunes until     
tender4 ,remove the kernels and mash the
 prunes  well4 ,mix with sugar1 cinnamon
 and lemon-juice to taste4 ,make a rich 

biscuit dough1 roll out and place on a  
well-buttered baking-pan4 ,fill  with   
the prunes and let bake until done4     
,serve cold4      #aj4--;,french ,roast 
with ,carrots4    ,lard a round of beef 
with slices of bacon and put in a large 
saucepan4  ,cover and let brown a few   
minutes4 ,add sliced onion and boiling  
water  to cover4 ,let cook slowly until 
tender2 then scrape #f carrots and cut  
thin2 add #b sliced onions1 #b cloves of
 garlic and let cook until  tender4     
,thicken with butter and flour4 ,season 
highly with salt1 pepper  and parsley2  
add to the meat1 and let all cook       
together a half hour  and serve hot4    
#aa4--,spanish ,fried ,chicken4    ,cut 
a fat hen into pieces at the joints and 
boil until tender2 season  and fry with 
#a onion and #b green peppers chopped   
fine4 ,add #a cup of  tomato-sauce1 salt
 and pepper to taste4 ,serve the chicken
 on a platter  with boiled rice4        
#ab4--;,hungarian ,bread ,pudding4      
,chop #a_/b cup of suet4 ,mix with #a_/b

 loaf of stale bread that has been      
soaked and pressed dry4 ,add #a cup of  
chopped apples1 #a cup of sugar1  #a_/b 
cup of chopped raisins and nuts4        
,sprinkle with cinnamon1 nutmeg  and    
grated lemon peel2 then mix with the    
yolks of #d eggs and the  whites beaten 
stiff4 ,put in a well-buttered          
pudding-dish1 and let bake  until done4 
,serve hot with wine sauce4             
#ac4--,swedish ,baked ,turnips4    ,peel
 small tender turnips2 heat #a          
tablespoonful of butter in a  saucepan4 
,place the turnips in whole1 sprinkle   
with salt and pepper2  add a            
tablespoonful of sugar4 ,pour over a cup
 of water2 cover and let  cook for one  
hour until tender but not broken4       
,thicken the sauce with  flour and milk4
 ,add a little water and set in the oven
 a half hour1  covered with paper2 then 
serve4      #ad4--;,belgian ,baked      
,bananas4    ,skin fine bananas and lay 
them whole in a baking-dish4 ,sprinkle  
with  sugar and grated lemon peel4 ,add 

the juice of #a orange1 #a_/b lemon and 
#a_/b glass of sherry wine4 ,let bake in
 a quick oven4 ,put the bananas in  a   
glass dish and pour over the sauce4 ,let
 get cold and serve4                    
#ae4--;,japanese ,rice4    ,boil #a cup 
of rice2 add #c chopped shallots1 #a    
teaspoonful of soy and  salt to taste4  
,place on a platter1 cover with chopped 
hard-boiled  eggs1 sprinkle with salt1  
paprica and chopped parsley4 ,garnish   
with  some thin slices of smoked salmon4
      #af4--,scotch ,loaf ,cake4    ,mix
 #a_/b pound of butter with #a_/d pound 
of sugar1 #a_/b cup of chopped  nuts and
 #a_/b cup of shredded citron2 then work
 in #a pound of sifted  flour with #b   
teaspoonfuls of baking-powder4 ,make a  
loaf a half inch  thick and bake in a   
moderate oven until done4               
#ag4--;,english ,meat ,loaf4    ,chop   
cooked veal and boiled ham2 place in a  
well-greased mold  alternate layers of  
veal1 ham and hard-boiled eggs4         
,sprinkle with  pepper1 mace and chopped

 parsley4 ,moisten with beef-stock and  
let bake  in the oven4 ,serve cold1     
sliced very thin1 garnished with        
watercress4      #ah4--;,jewish ,purim  
,cakes4    ,beat #a cup of sugar with   
#a_/b cup of butter to a cream2 add #b  
beaten  eggs1 a pinch of salt1 #a_/b cup
 of milk and the grated peel of #a_/b   
lemon4 ,add enough sifted flour with #a 
teaspoonful of baking-powder to  make a 
soft biscuit dough4 ,put on a           
well-floured baking-board4 ,roll  out a 
half inch thick4 ,cut into triangles and
 drop in a kettle of hot  rendered      
butter2 fry until a golden brown4 ,then 
mix some powdered  sugar with a little  
milk and flavor with vanilla4 ,spread on
 the top4      #ai4--,swiss ,pie4       
,make a rich pie-dough4 ,line a buttered
 pie-dish with the dough2 then  slice   
three onions very thin and let cook in  
hot butter until tender2  add a pinch of
 salt4 ,fill the pie with the onions1   
cover the top with  cream and let bake  
in a moderate oven until done4 ,serve   

hot or cold4      #bj4--;,french ,apple 
,fritters4    ,peel and slice large     
apples2 sprinkle with sugar and         
lemon-juice and  make a rich egg batter4
 ,sweeten to taste and flavor with #b   
tablespoonfuls of orange-flower water4  
,lay the sliced apples in the  batter   
and fry in deep hot lard to a golden    
brown4 ,serve with  wine sauce4         
#ba4--;,jewish ,purim ,torte4    ,line a
 well-buttered baking-dish with a rich  
pie-paste4 ,then mix #a cup  of fine    
poppy-seeds with the yolks of #e eggs   
and #a_/b cup of sugar1  some chopped   
raisins and nuts and the juice of #a_/b 
lemon4 ,add the  whites beaten stiff2   
then fill with the mixture and let bake 
until done4      #bb4--;,english ,boiled
 ,pudding4    ,mix #a_/b pound of butter
 with #a_/b pound of powdered sugar to a
 cream4  ,add the yolks of #f eggs      
beaten1 #a_/b cup of seeded raisins and 
some  chopped citron1 a pinch of nutmeg 
and cinnamon4 ,mix in #a_/b pound of    
sifted flour and #a_/b teaspoonful of   

baking-powder4 ,add the whites1  beaten 
to a stiff froth2 put in a buttered     
pudding-mold1 and let boil  until done4 
,serve with brandy sauce4               
#bc4--;,german ,stewed ,brains4         
,clean the brains4 ,heat #a             
tablespoonful of drippings in a pan2 add
 the  brains1 #a sliced onion1 some     
parsley1 salt and pepper4 ,let stew     
fifteen minutes4 ,thicken the sauce with
 butter and flour2 let boil up4  ,serve 
hot with spinach and sprinkle all with  
chopped hard-boiled eggs4               
#bd4--,scotch ,cream ,muffins4    ,sift 
#a pint of flour with #a teaspoonful of 
baking-powder2 beat three  yolks of eggs
 with a pinch of salt2 add #a pint of   
cream and #a  tablespoonful of melted   
butter4 ,stir in the flour2 add the     
whites  beaten to a stiff froth4 ,beat  
all well together4 ,fill the            
muffin-rings  #a_/b full and bake in a  
quick oven for twenty minutes4          
#be4--;,french ,tart4    ,make a rich   
pie-dough4 ,line a large pie-dish with  

the paste and bake4  ,take #c ounces of 
almonds and pound to a paste2 add #c    
tablespoonfuls of  pulverized sugar1 #b 
tablespoonfuls of melted butter1 #a_/b  
teaspoonful  of cinnamon and the yolks  
of #b eggs well beaten with #a          
tablespoonful  of rum4 ,add the beaten  
whites2 fill the pie and bake in a      
moderate  oven4 ,then make a glac4 ,mix 
#a ounce of granulated sugar with #a    
tablespoonful of cold water and let come
 to a boil4 ,put on the pie  when cool  
and serve4      #bf4--,polish ,stewed   
,beans4    ,break string-beans into     
pieces and let boil in salted water     
until  tender2 then heat #a             
tablespoonful of butter2 stir in #a     
tablespoonful  of flour until brown4    
,add the water in which the beans were  
cooked1  #a_/b cup of vinegar1 #a       
tablespoonful of brown sugar1 some      
cinnamon and  cloves to taste4 ,let     
sauce boil4 ,add the beans and simmer   
ten minutes4  ,serve hot with a beef pot
 roast4      #bg4--,vienna ,milk ,rolls4

    ,sift #a-a_/b quarts of flour2 add  
#a_/b teaspoonful of salt2 work in a    
large tablespoonful of butter2 then stir
 in #a_/b cup of milk with a  piece of  
yeast dissolved in the milk and a       
teaspoonful of sugar4 ,beat  all up well
 with #a pint of milk2 let raise over   
night4 ,roll out an  inch thick2 cut    
with a biscuit-cutter2 rub with melted  
butter2 lay in  a buttered baking-pan2  
let raise one hour2 then bake in a hot  
oven  twenty minutes4      #bh4--,scotch
 ,potato ,stew4    ,cut the potatoes    
into small dice pieces and fry in hot   
lard4 ,then fry  #a onion cut fine in   
hot butter1 but do not brown2 stir in   
some flour2  then add milk1 salt1 pepper
 and parsley4 ,let boil up once and add 
the  potatoes to the sauce4 ,let all get
 very hot and serve4      #bi4--;,jewish
 ,dumplings4    ,soak #f crackers in    
water2 then press dry4 ,fry #a chopped  
onion in  butter and pour over the      
crackers4 ,add #c eggs and chopped      
parsley2  sprinkle with salt1 pepper and

 nutmeg4 ,mix all with some cracker-meal
  until you can form into balls and boil
 in salted water until done4  ,serve hot
 with melted butter poured over them1   
and garnish  with parsley4              
#cj4--;,italian ,soup4    ,chop some    
cabbage and let fry in #b tablespoonfuls
 of butter2 add #a_/b  cup of rice 7dry7
 and #a clove of garlic chopped with    
#a_/b small onion4  ,let fry a few      
minutes2 then add #b quarts of          
soup-stock seasoned with  salt1 white   
pepper and a little saffron to taste4   
,add #a_/b cup of  grated ,parmesan     
cheese2 let all cook until done4 ,serve 
with  toasted croutons4          ,,may4 
#a4--,turkish ,pure4    ,boil #a cup of 
lentils with #a bay-leaf1 #b sprigs of  
parsley1 a pinch of  salt and pepper to 
taste2 add some mace and cook until     
tender4 ,then  fry #a chopped onion in  
#b tablespoonfuls of olive-oil2 add the 
lentils  and #a cup of cooked rice and  
#a tablespoonful of butter4 ,stir well  
together and let get very hot4 ,put on a

 platter and pour over a highly         
seasoned tomato-sauce and serve4        
,garnish with fried parsley4            
#b4--;,jewish ,kugel4    ,soak #a_/b    
loaf of bread in water2 then press it   
dry4 ,heat #a_/b cup of  butter and mix 
with the bread2 add #b chopped apples1  
#a_/b cup of  raisins1 #a_/b cup of     
pounded almonds and the grated peel of a
 lemon4  ,add the yolks of #d eggs and  
the whites beaten to a stiff froth2 mix 
well together4 ,put in a buttered       
pudding-dish and pour over #a_/b cup of 
melted butter2 let bake in a moderate   
oven until brown4 ,serve hot4           
#c4--;,english ,muffins4    ,take #a    
quart of warm milk1 #a_/b cup of yeast1 
#a teaspoonful of salt and  flour enough
 to make a stiff batter2 let stand to   
raise until light4  ,then add #a_/b cup 
of melted butter1 #a teaspoonful of soda
 dissolved in  a little water2 add      
enough flour to make a very stiff batter
 and let  raise half an hour4 ,then fill
 well-greased muffin-rings half full    

with  the batter and bake in a quick    
oven until done4 ,serve with butter4    
#d4--,spanish ,roast ,veal4    ,season a
 #f-pound veal-roast with salt and      
pepper and rub well with  butter2 put in
 the dripping-pan with one large sliced 
onion1 #a  bay-leaf1 #b sprigs of       
parsley and #b of thyme and sage4 ,add  
#a_/b  teaspoonful each of cloves1      
allspice and mace4 ,pour in #a cup of   
hot  water and the juice of a lemon and 
dredge with flour2 add a  tablespoonful 
of butter4 ,let bake until brown and    
tender4 ,baste often  with the sauce and
 serve4      #e4--,madras ,stewed       
,chicken4    ,cut a spring chicken into 
pieces at the joints2 season with salt  
and  pepper and fry in hot lard with    
some tender mutton chops4 ,fry #a sliced
  onion in hot butter with #b ounces of 
rice1 #a teaspoonful of  curry-powder   
and #a chopped apple2 add to the        
chicken4 ,moisten with #a  quart of     
chicken broth1 season to taste and let  
simmer until the  chicken and mutton are

 very tender2 then add #a pint of hot   
oysters and  the juice of #a_/b lemon4  
,let all get very hot and serve on a    
platter  with fried egg-plant4          
#f4--;,irish ,beef ,rolls4    ,chop some
 fat beef with #a onion and #b sprigs of
 parsley4 ,season with  salt1 pepper1   
nutmeg and a little mace to taste and   
the grated rind of  #a_/b lemon1 #a     
beaten egg and #a_/b cup of fine        
bread-crumbs4 ,mix all well  together   
and shape into rolls4 ,then heat some   
dripping in a saucepan2  lay in the     
rolls2 cover and let simmer until brown4
 ,serve hot with  the sauce4            
#g4--,norwegian ,fruit ,pudding4        
,boil #a pint of raspberries and #a pint
 of red currants in #b cups of  water   
until soft2 add #c cups of sugar1 some  
cinnamon1 #a cup of pounded  almonds and
 #a tablespoonful of chopped citron4    
,let cook and mash until  smooth2 then  
thicken with a little cornstarch4       
,remove from the fire  and pour into a  
mold4 ,when cold1 serve with whipped    

cream4      #h4--,spanish ,puffs4       
,put a large cupful of water in a       
saucepan2 add #b ounces of butter1 #a_/d
  teaspoonful of salt1 #a tablespoonful 
of pulverized sugar4 ,while  boiling1   
stir in sifted flour until stiff and    
smooth4 ,remove from the  stove and stir
 in the yolks of #d eggs1 one at a time1
 and the beaten  whites2 then fry by the
 teaspoonful in boiling lard until      
browned4  ,serve with a caramel sauce4  
#i4--;,belgian ,veal ,scallop4    ,chop 
cooked veal to a fine mince2 butter a   
baking-dish and put  alternate layers of
 veal1 rice and tomato-sauce until dish 
is full4  ,cover over with fine         
bread-crumbs2 pour over some melted     
butter and  let bake in the oven until  
brown4 ,serve with ,french peas4        
#aj4--,parisian ,chicken4    ,clean and 
season #b spring chickens4 ,put them in 
a saucepan with #c  tablespoonfuls of   
butter2 cover and let simmer until      
brown4 ,add #a_/b  can of mushrooms1    
chopped parsley1 and #a glass of wine2  

let all cook  until done4 ,put on a     
platter and pour over #a cup of hot     
cream4 ,serve1  garnished with croutons4
      #aa4--;,german ,boiled ,noodles4  
,make a stiff noodle-dough2 roll out    
very thin and cut into ribbons  half an 
inch wide4 ,let them dry and boil in    
salted water2 drain in a  colander4 ,fry
 some sliced onions in butter until     
soft2 add the  noodles4 ,stir and serve 
hot with stewed chicken4                
#ab4--;,dutch ,baked ,fish4    ,clean   
and split a fish open down the back2    
remove the backbone2  sprinkle with salt
 and pepper2 put in a baking-dish1 flesh
 side up4  ,put flakes of butter on top2
 sprinkle with a little flour2 moisten  
with cream4 ,bake in a hot oven until   
brown4 ,pour over a ,hollandaise  sauce 
and serve hot4      #ac4--,vienna       
,cheese ,torte4    ,mix #a cup of       
cottage cheese with #a tablespoonful of 
cream1 #a  tablespoonful of flour1 #a   
tablespoonful of butter1 #c             
tablespoonfuls of  sugar1 the yolks of  

#c eggs1 and a pinch of salt and        
cinnamon4 ,mix all  together with the   
whites beaten stiff2 then line          
muffin-rings with a  rich pastry-dough2 
fill with the cheese and bake in a      
moderate oven  until brown4             
#ad4--;,hungarian ,fried ,noodles4      
,beat #c eggs with #b tablespoonfuls of 
water2 add a pinch of salt and  enough  
flour to make a stiff dough work well4  
,then roll out as thin as  paper2 fold  
the dough and cut into round pieces2 fry
 in deep hot lard  to a golden brown4   
,serve hot with stewed chicken4         
#ae4--;,belgian ,roast ,lamb4    ,season
 #d pounds of lamb with salt1 pepper and
 lemon-juice2 put in the  dripping-pan  
with #b small chopped onions1 #a        
bay-leaf1 #b sprigs of  parsley and     
thyme2 then pour over #a_/b cup of      
butter and dredge with  flour4 ,add a   
cup of hot water and the juice of a     
lemon4 ,let bake in a  hot oven until   
done4 ,serve with ,french peas4         
#af4--,russian ,salad4    ,chop #a_/b   

pound of cold roast veal with #a_/d     
pound of smoked salmon1 #c  sour        
pickles1 #b sour apples1 #a large onion1
 some beans and capers and  #c          
hard-boiled eggs chopped fine4 ,add some
 chopped nuts4 ,season and  pour over a 
mayonnaise dressing4 ,garnish with      
sliced beets and olives2  serve cold4   
#ag4--;,french ,rolls4    ,prepare the  
dough as for bread4 ,work in #a_/d pound
 of butter and #a_/d  pound of sugar4   
,add #d beaten eggs2 form into rolls2   
put in a  well-buttered baking-pan2 let 
them raise half an hour4 ,brush the tops
  with beaten egg and let bake until    
done4      #ah4--;,german ,herring      
,salad4    ,soak herrings over night in 
cold water2 remove the milch2 cut off   
the  head and skin and cut the herring  
into small pieces2 add #b apples1 #b    
pickles1 #c hard-boiled eggs1 #a onion1 
a few olives1 all cut fine4 ,put  into  
bowl2 mash the milch with a little      
mustard1 #a teaspoonful of  sugar1      
pepper and salt4 ,add #a_/d cupful of   

vinegar and mix all well  together4     
,garnish with sliced lemon1 and serve   
with boiled potatoes4                   
#ai4--;,belgian ,fried ,calf's ,feet4   
,clean and boil the calf's feet until   
tender2 season with salt and  pepper4   
,remove the large bones from the feet2  
beat #b eggs with salt  and pepper2 dip 
the feet in the beaten eggs2 then roll  
in fine  bread-crumbs and fry in deep   
hot lard until brown4 ,serve hot with   
tomato-sauce4      #bj4--;,italian ,ice 
,cream4    ,whip #a quart of cream with 
#b cupfuls of sugar until stiff4 ,put in
 the  freezer until half frozen2 then   
add the juice and grated peel of #b     
lemons1 #b tablespoonfuls of fine       
brandy1 and a little pistache  coloring4
 ,let freeze until hard and serve with  
cake4      #ba4--;,french ,chocolate    
,biscuits4    ,beat the yolks of #f eggs
 with #aj ounces of powered sugar2 add  
#a ounce  of powdered ,french chocolate4
 ,mix well with #d ounces of flour and  
the  whites beaten stiff with a pinch of

 salt2 add #a tablespoonful of  vanilla 
extract4 ,bake on wafer sheets in small 
cakes to a light brown4                 
#bb4--;,india ,canapes4    ,cut slices  
of bread into delicate circles and toast
 in butter2 then  take #a ounce of      
chutney and #b ounces of grated         
,parmesan cheese2 spread  the toast with
 ham and the chutney and sprinkle with  
grated cheese4  ,set in the oven a few  
minutes and serve hot1 garnished with   
fried parsley4      #bc4--;,chicken a la
 ,tartare4    ,season and stew #b spring
 chickens with #a onion1 some capers1   
parsley1  #a bay-leaf and #b sprigs of  
thyme chopped fine until tender4 ,remove
 the  chickens2 add #a tablespoonful of 
minced pickles1 #a teaspoonful of made  
mustard1 #a teaspoonful of tarragon and 
#a_/b cup of mayonnaise sauce4  ,let    
boil up and pour over the chickens4     
,serve with boiled rice4                
#bd4--;,jewish ,pudding4    ,soak #f    
matzoth crackers in water2 press dry and
 mix with #a  tablespoonful of butter1 a

 pinch of salt1 the yolks of #e eggs1 a 
small  cup of sugar1 some cinnamon1     
#a_/b cup of raisins and a little grated
  lemon peel4 ,add the beaten whites and
 bake until brown4 ,serve with  wine    
sauce4      #be4--;,german ,potato      
,pancakes4    ,peel #c large potatoes   
and lay in salted water half an hour2   
then grate  the potatoes2 add pepper1   
salt1 #c eggs and a large spoonful of   
flour4  ,beat well together and fry in  
hot lard by the tablespoonful until     
light brown4 ,serve hot with a pot      
roast4      #bf4--;,english ,roast      
,veal4    ,season a veal loin roast with
 salt and pepper and rub with butter4   
,put  in the dripping-pan with sliced   
onions1 tomatoes and parsley and #b     
tablespoonfuls of dripping4 ,let roast2 
baste often until tender4 ,serve  hot or
 cold1 cut into thin slices4            
#bg4--,russian ,rice ,pudding4    ,mix  
cold boiled rice with the juice and rind
 of a lemon1 #a cup of  sugar and #a_/b 
glass of fine rum2 then press into a    

mold4 ,let get very  cold and serve with
 cold cooked fruit4      #bh4--,scotch  
,pudding4    ,take #b quart of black    
cherries2 remove the stones and mix with
 #a_/b  pound of fine bread-crumbs1 some
 chopped nuts1 the beaten yolks of #d   
eggs and #a_/b cup of sugar4 ,add the   
whites beaten stiff4 ,bake in a         
well-buttered pudding-dish and serve    
cold4      #bi4--;,italian ,potato      
,balls4    ,peel and boil potatoes in   
salted water until soft2 drain1 and mash
  smooth4 ,take a pint of the mashed    
potatoes2 mix with #b tablespoonfuls  of
 melted butter and #a egg2 add a little 
flour1 and form into balls4  ,put them  
into a well-buttered baking-pan2        
sprinkle with grated  ,parmesan cheese  
and bake in a quick oven to a golden    
brown4 ,serve with  stewed chicken4     
#cj4--;,belgian ,veal ,cutlets4         
,season veal cutlets2 dip in beaten egg 
and roll in fine bread-crumbs4  ,fry in 
deep hot lard2 keep hot4 ,chop a few    
onions with a clove of  garlic and fry  

in a tablespoonful of butter4 ,stir in  
#a tablespoonful  of flour until brown2 
add a little water and the juice of a   
lemon1  salt1 pepper and nutmeg to      
taste4 ,let boil well2 then remove from 
the  fire2 stir in the yolks of #b eggs1
 and let get very hot2 pour over the    
chops4 ,serve with ,french peas4        
#ca4--;,french ,lemon ,cookies4    ,beat
 the yolks of #d eggs2 add #a cup of    
butter and #c cups of sugar  beaten4    
,add the whites beaten stiff and a      
teaspoonful of lemon  extract4 ,add     
enough flour with a teaspoonful of      
baking-powder to make  a stiff dough4   
,roll out thin2 cut into small cookies  
and bake in a  quick oven to a light    
brown4          ,,june4                 
#a4--;,italian ,stuffed ,tomatoes4      
,cut tomatoes in halves2 take out some  
of the pulp4 ,fry #a large onion  in    
butter1 add the tomato pulp1 a piece of 
beef-marrow1 #b sprigs of  chopped      
parsley1 salt and pepper4 ,remove from  
the fire2 add a beaten  egg and mix with

 bread-crumbs and a pinch of nutmeg4    
,then fill the  tomatoes1 sprinkle with 
buttered bread-crumbs and bake until    
done4  ,serve on a platter with poached 
eggs4 ,garnish with croutons4           
#b4--;,english ,salad4    ,pick1 wash   
and drain #b heads of lettuce and break 
into pieces4 ,mix  with some watercress1
 shredded celery and a few leaves of    
mint4 ,put in  a salad bowl1 sprinkle   
with salt1 pepper1 sugar and lemon-juice
 and  pour over a salad-dressing4       
,garnish with slices of hard-boiled eggs
  and pickled beet-root4                
#c4--,scotch ,stuffed ,eggs4    ,boil   
eggs until hard2 remove the shells4 ,cut
 out the centres  lengthwise2 then chop 
cooked chicken to a fine mince2 add the 
yolk of  a raw egg and mix with cream4  
,season to taste with salt and pepper4  
,fill the eggs and dip them in beaten   
eggs and fine bread-crumbs and  fry a   
light brown4 ,serve hot with cream      
sauce4 ,garnish with parsley4           
#d4--,oriental ,vegetable ,curry4       

,peel and fry some small onions4 ,add #b
 stalks of celery1 cut into inch        
pieces2 sprinkle with salt1 pepper and  
curry-powder2 add a few  truffles and   
pour over all #a cup of stock4 ,let stew
 until tender4 ,then  boil some         
potatoes2 mash smooth with butter and   
season with curry  sauce4 ,place a      
border of mashed potatoes on a platter  
and put the stew  in the centre2 serve  
hot4 ,garnish with fried parsley4       
#e4--;,chinese ,noodle ,soup4    ,boil a
 large hen in #c quarts of water4 ,add a
 few slices of ham1 #a  onion sliced1   
some sliced mushrooms1 #b stalks of     
celery cut fine1 #b  tomatoes and       
,chinese chopped herbs4 ,let cook three 
hours and strain2  then boil up2 add    
fine noodles and let cook ten minutes4  
,add chopped  parsley and serve at once4
      #f4--;,hindu ,eggs4    ,slice some
 hard-boiled eggs and place in a        
well-buttered baking-dish4  ,cover with 
well-beaten raw eggs2 sprinkle with     
salt1 pepper1 cayenne  and curry-powder1

 a few bits of butter rolled in         
bread-crumbs and some  grated cheese4   
,let bake in a moderate oven until done4
      #g4--,portugal ,veal ,stew4       
,heat #b tablespoonfuls of olive-oil in 
a stew-pan2 add #b sliced onions1  a    
clove of garlic and a few capers4 ,let  
fry a few minutes4 ,stir in #a          
tablespoonful of flour until brown2 add 
#a_/b cup of stock2 season with  salt1  
pepper1 cinnamon1 cloves and a pinch of 
saffron4 ,add #a cup of  white wine2 let
 boil2 then add cooked veal sliced thin4
 ,let cook ten  minutes in the sauce and
 serve very hot4      #h4--;,italian    
,coffee ,cream4    ,mix #a-a_/b cups of 
strong coffee with #a_/b cup of rich    
milk in a double  boiler2 add #a_/b cup 
of sugar1 #a tablespoonful of gelatin   
and a pinch  of salt4 ,then stir in the 
yolks of #c eggs beaten with #a_/b cup  
of sugar  until it thickens4 ,remove    
from the fire2 add the whites beaten to 
a  froth and a teaspoonful of vanilla4  
,pack in a mold and freeze until  hard  

and serve with whipped cream4           
#i4--,scotch ,rarebit4    ,cut #a_/b    
pound of cheese in very small pieces and
 add #a ounce of fresh  butter1 #b      
tablespoonfuls of fine bread-crumbs1 #a 
teaspoonful of  prepared mustard1 salt  
and pepper and a pinch of cayenne to    
taste4 ,mix  well together to a smooth  
paste4 ,have ready some buttered toast2 
place  on a dish1 spread with the       
mixture and set in the oven until       
melted4  ,serve at once4                
#aj4--;,irish ,ham ,omelet4    ,beat #f 
yolks of eggs with a pinch of salt2 add 
the whites beaten stiff  and mix with a 
tablespoonful of cream4 ,beat #b ounces 
of butter in an  omelet pan2 add the    
beaten eggs and shake the pan to spread 
evenly4  ,have ready some finely minced 
ham4 ,spread on half of the omelet1 fold
  and serve at once on a hot dish4      
#aa4--;,jewish ,stewed ,tongue4    ,boil
 a calf's tongue in salted water until  
tender2 skin and slice  thin4 ,then heat
 #b tablespoonfuls of butter2 add #a    

chopped onion2 stir  in #a tablespoonful
 of flour until brown2 add #b cups of   
the water in  which the tongue was      
cooked1 #a_/d cup of seeded raisins1 a  
few cloves1  #a bay-leaf1 #a_/d cup of  
vinegar1 and #a_/b teaspoonful of       
paprica4 ,let  all boil well2 then add  
the sliced tongue4 ,let simmer ten      
minutes4  ,serve hot or cold4           
#ab4--;,french ,prune ,souffl4    ,cook 
#a_/b pound of prunes until soft2 remove
 the stones and cut the  prunes into    
small pieces4 ,mix with some chopped    
nuts and the yolks of  #c eggs well     
beaten with #c tablespoonfuls of        
pulverized sugar4 ,add #a  teaspoonful  
of vanilla and the whites of the eggs   
beaten stiff4 ,put in  a pudding-dish   
and bake in a moderate oven for ten     
minutes and serve4      #ac4--;,italian 
,cooked ,eggs4    ,take #f hard-boiled  
eggs and cut lengthwise4 ,put in a pan  
with #ab  anchovies1 some onion juice   
and #a tablespoonful of finely chopped  
parsley4 ,season with salt1 white pepper

 and a little nutmeg1 grated4  ,then    
pour over all #a_/b pint of sour cream4 
,let boil up once and serve  hot with   
croutons4      #ad4--,spanish ,broiled  
,steak4    ,season a porter-house steak 
with salt and pepper and rub with       
butter4  ,place on a hot gridiron and   
let broil on a quick fire on both sides4
  ,make this sauce3 ,chop #a onion and  
brown in #a tablespoonful of butter2    
add #a_/b cup of stock and #a_/b cup of 
claret2 let boil well4 ,season and      
thicken the sauce with a little flour   
and some chopped parsley4 ,let  boil up 
and serve at once with the steak4       
#ae4--,liver a la ,bourgogne4    ,season
 a calf's liver with salt and pepper2   
put a few slices of bacon  in a         
saucepan2 let get very hot4 ,add the    
liver1 #a onion1 #a carrot1 #b          
bay-leaves and #b sprigs of thyme minced
 fine2 cover and let brown a  few       
minutes4 ,then add #a glass of sherry   
wine1 salt and pepper and  sprinkle with
 flour4 ,let simmer ten minutes4 ,serve 

hot with potatoes4      #af4--,messina  
,macaroni4    ,boil some macaroni in    
salted water until tender4 ,then fry #a 
onion and  #b cloves of garlic chopped  
in olive-oil4 ,add #a cup of            
tomato-sauce1  salt and pepper to taste4
 ,then add the macaroni1 and let fry    
altogether4 ,serve hot with baked       
chicken4      #ag4--;,dutch ,prune      
,pudding4    ,boil prunes until very    
soft2 remove the stones4 ,mash well2 add
 the  yolks of #d beaten eggs1 #c       
tablespoonfuls of sugar1 #a cup of      
bread-crumbs1 #a teaspoonful of vanilla1
 #a_/b cup of chopped nuts1 and  the    
whites of the eggs beaten stiff4 ,put in
 a well-buttered  pudding-dish and bake 
in a moderate oven until done4 ,serve   
cold4      #ah4--;,irish ,beef ,stew4   
,season a piece of fat beef2 put in a   
stew-pan with some hot water4 ,let  cook
 slowly a half hour4 ,then add #c       
potatoes1 cut in dice pieces1 and  #a   
onion1 sliced4 ,let cook slowly until   
tender4 ,add #a_/b cup of corn and  #a  

cup of tomatoes2 season with salt and   
pepper4 ,let all cook until  done4      
,serve hot4      #ai4--;,english        
,creamed ,asparagus4    ,cut tough ends 
from the asparagus2 scrape and boil in  
salted water  until tender4 ,make a     
cream sauce4 ,when done1 stir in the    
yolk of an  egg2 season with a little   
white pepper4 ,the sauce must be rather 
thick  and poured hot over the          
asparagus4 ,serve with veal chops4      
#bj4--;,french ,float4    ,line a glass 
dish with stale sponge-cake4 ,sprinkle  
with wine4 ,make a  boiled custard4 ,use
 #d yolks of eggs and flavor with       
rose-water4 ,beat  the whites with      
pulverized sugar and flavor to taste4   
,pour the custard  over the cake and    
place the stiffly beaten whites on top4 
,put on the  ice and serve very cold4   
#ba4--,russian ,pot ,roast4    ,season a
 round of beef with salt1 pepper1 cloves
 and nutmeg4 ,put in a  saucepan on hot 
dripping4 ,peel #f small onions and     
slice #b carrots and  #b cloves of      

garlic4 ,add to the meat with #a herb   
bouquet4 ,cover with #a  cup of hot     
water and let cook slowly until tender2 
then add #a_/b can of  chopped          
mushrooms1 #a glass of claret1 salt and 
pepper to taste4 ,serve  hot on a border
 of mashed potatoes4      #bb4--,spanish
 ,salad4    ,take #a_/b pound of chopped
 chicken1 #a_/d pound of almonds1 #a red
 pepper1  #a ,spanish onion and #a head 
of chicory chopped fine4 ,mix in a salad
  bowl with #a_/d teaspoonful of salt1  
#a teaspoonful of curry-powder1 #b      
tablespoonfuls of tarragon vinegar1 #d  
tablespoonfuls of olive-oil4  ,garnish  
with sliced beets and bananas4          
#bc4--,scotch ,baked ,potatoes4    ,peel
 and slice #f raw potatoes very thin2   
then beat #a egg with #a  tablespoonful 
of butter4 ,put the potatoes into a     
shallow baking-dish1  sprinkle well with
 salt and pepper4 ,add enough milk to   
cover the  potatoes2 add the beaten egg4
 ,sprinkle #a_/b cup of grated cheese   
over  all and let bake until done4      

#bd4--;,german ,apple ,cake4    ,make a 
biscuit dough2 roll out very thin and   
put on a well-buttered  cake-pan4 ,have 
ready some apples4 ,cut in quarters2 lay
 closely on the  cake2 sprinkle thick   
with brown sugar2 add some cinnamon and 
a handful  of currants4 ,pour some fresh
 melted butter over the cake2 set in the
  oven to bake until done4 ,serve with  
coffee4      #be4--;,english ,ham       
,sandwiches4    ,cut thin slices of     
fresh bread4 ,chop ham with the yolks of
 #b  hard-boiled eggs2 add some made    
mustard and fresh butter and a dash of  
pepper4 ,mix all well and spread between
 the slices of bread4 ,serve on  a      
folded napkin and garnish with sprigs of
 parsley4      #bf4--,swiss ,peach      
,custard4    ,line a well-buttered      
pudding-dish with slices of sponge-cake 
and cover  with peach compote4 ,make an 
egg custard and cover with the custard2 
set in the oven to bake4 ,beat the      
whites of #b eggs with a little         
lemon-juice and pulverized sugar spread 

on the top and let brown4  ,serve cold4 
#bg4--;,french ,veal ,hash4    ,cut veal
 round-steak into small pieces4 ,then   
fry some chopped bacon1 #a  onion and #b
 cloves of garlic chopped2 add the meat2
 stir well and let  all fry a few       
minutes4 ,add #a cup of boiling water   
and let cook slowly  with some parsley  
and thyme1 salt1 pepper1 until tender4  
,add a  tablespoonful of vinegar4 ,let  
boil up2 remove from the fire and stir  
in the yolks of #b eggs well beaten4    
,serve hot with toast4                  
#bh4--,vienna ,potato ,salad4    ,slice 
boiled potatoes thin2 chop some onion   
very fine2 slice #b  hard-boiled eggs   
and mix4 ,sprinkle all with salt and    
pepper4 ,then heat  some vinegar4 ,add a
 teaspoonful of made mustard and stir   
with the  beaten yolk of an egg4 ,mix   
all together with #a tablespoonful of   
hot  butter and chopped parsley4 ,serve 
with cold meats4      #bi4--;,french    
,baked ,omelet4    ,beat #d yolks of    
eggs2 add #f soda crackers crushed fine1

 salt1 pepper1  #a teaspoonful of grated
 onion1 #a tablespoonful of butter and  
#a cup of  milk4 ,beat up well2 add the 
whites beaten stiff2 put into a         
well-buttered baking-dish and let bake  
in a hot oven4 ,serve at once4          
#cj4--;,italian ,batter ,cakes4    ,beat
 #c yolks of eggs with #a cup of milk1 a
 ,salt-spoonful of salt1 #a             
tablespoonful of olive-oil and #a       
tablespoonful of sugar4 ,mix with #a_/b 
cup of flour and the beaten whites of   
the eggs4 ,fry until light brown4       
,serve with cooked fruit4               
,,july4      #a4--,portugal ,iced       
,pudding4    ,mix #a quart of vanilla   
ice-cream with #a gill of wine1 #a_/d   
pound of  ,malaga grapes1 #b ounces of  
candied orange peel1 chopped fine1 and  
#a  pint of whipped cream4 ,then place  
in the freezer to harden and serve4     
#b4--;,english ,chicken ,salad4    ,mix 
#a cup of cold chicken cut fine with #a 
cup of chopped celery1 #a cup  of cooked
 chestnuts chopped and #b green peppers 

cut fine4 ,season with  salt and pepper4
 ,put on crisp lettuce leaves in the    
salad bowl2 cover  with a mayonnaise    
dressing4 ,serve cold4                  
#c4--,turkish ,stewed ,lamb4    ,season 
a quarter of a young lamb and cut into  
pieces4 ,lay in a large  stew-pan and   
cover with hot water4 ,add #a sliced    
onion1 #b sliced green  peppers and #b  
tomatoes1 #a red pepper and #b sprigs of
 parsley4 ,let stew  slowly until       
tender4 ,then fry thin slices of        
egg-plant and add to the  stew4 ,serve  
hot4      #d4--;,irish ,apple ,pudding4 
,pare and slice apples and lay them in a
 buttered pie-dish4 ,sprinkle  with     
brown sugar2 add the juice and rind of  
#a_/b of a lemon1 a pinch of  cinnamon  
and cloves4 ,then cover with a rich     
pie-paste and let bake  until done4     
#e4--;,indian ,rice4    ,boil #a cup of 
rice in chicken broth2 add a pinch of   
curry-powder and  season to taste with  
salt and pepper4 ,boil #a_/b teaspoonful
 of saffron  in #a cup of the stock2    

then let all cook slowly until the broth
 is  entirely absorbed by the rice4     
,serve very hot4      #f4--;,hungarian  
,chicken ,soup4    ,boil a large chicken
 in #c quarts of water2 season with     
salt1 sage and  pepper2 add #a onion    
chopped and cook until tender4 ,remove  
the chicken  and chop it fine2 then add 
to the soup with the yolks of #c        
well-beaten  eggs2 let all get very hot4
 ,sprinkle with chopped parsley and     
serve  at once4      #g4--,yorkshire    
,pudding4    ,beat #c eggs with a pinch 
of salt2 add #a pint of milk and #b_/c  
of a cup  of flour4 ,stir until smooth4 
,then pour into a well-greased pan and  
bake until done4 ,serve with ,english   
roast-beef1 and pour over  the gravy4   
#h4--,portugal ,salad4    ,slice #b     
cucumbers1 #b tomatoes1 #a onion and two
 green peppers4 ,then  sprinkle with #a 
chopped clove of garlic1 salt and pepper
 and cover  with some thin slices of    
bread4 ,pour over all a cup of vinegar  
and #a_/d  cup of olive-oil and serve4  

#i4--;,english ,chocolate ,pudding4     
,soak #f ounces of bread-crumbs in milk 
and press dry2 add #b ounces of  butter 
mixed with #c ounces of sugar and #c    
ounces of chocolate2 add the  yolks of  
#f eggs well beaten1 and flavor with a  
teaspoonful of vanilla2  add the whites 
beaten to a stiff froth4 ,bake in a     
quick oven and  serve at once4          
#aj4--,spanish ,canapes4    ,prepare    
circular pieces of buttered toast4 ,then
 mix #a cup of chopped  fish with #c    
sweet pickles minced fine1 and #b       
tablespoonfuls of ,madras  chutney2     
moisten with #b tablespoonfuls of       
,hollandaise sauce4 ,spread  this       
mixture over #h pieces of toast2        
sprinkle with #c tablespoonfuls of      
grated ,parmesan cheese4 ,let bake for  
five minutes and serve4                 
#aa4--;,french ,strawberry ,pudding4    
,dip enough macaroons in wine to line   
the pudding-dish2 cover with  sweetened 
strawberries4 ,beat the yolks of #d eggs
 with sugar and flavor  with vanilla2   

pour over the strawberries2 put in the  
oven to bake4  ,beat the whites to a    
stiff froth with some pulverized sugar2 
put on  top of the pudding and let      
brown4 ,serve cold4      #ab4--,veal    
,croquettes a la ,reine4    ,chop cold  
veal4 ,mix with some sweetbread and     
mushrooms chopped4 ,season  with salt1  
pepper and lemon-juice4 ,add a sprig of 
parsley and a little  onion chopped     
fine4 ,mix with a beaten egg and        
bread-crumbs2 sprinkle  with nutmeg4    
,form into croquettes4 ,dip in beaten   
egg and fine  bread-crumbs and fry in   
deep hot lard4 ,serve hot with a cream  
sauce4      #ac4--;,german ,cheese ,pie4
    ,line a pie-plate with a rich       
pie-dough4 ,mix #a cup of cottage cheese
  with #a tablespoonful of butter1 #a_/d
 cup of sugar1 #b eggs1 a pinch of  salt
 and a few currants4 ,mix well4 ,fill   
the pie4 ,sprinkle with sugar  and      
cinnamon and bake until light brown4    
,serve hot or cold4      #ad4--;,italian
 ,veal ,pats4    ,chop cooked veal with 

some onion1 parsley1 thyme and #a clove 
of  garlic2 season with salt1 pepper and
 nutmeg4 ,add some chopped ham1         
lemon-juice and #b eggs4 ,mix with      
bread-crumbs and melted butter4 ,fill   
into small pate shells2 rub with butter 
and beaten egg4 ,place a paper  over the
 top and let bake in a moderate oven4   
,serve with tomato-sauce4               
#ae4--;,hungarian ,noodle ,pudding4     
,boil finely cut noodles in salted water
 drain and mix with the yolks  of #e    
eggs1 #a_/b cup of raisins1 sugar1      
cinnamon1 and grated lemon peel  to     
taste4 ,add the beaten whites4 ,line the
 pudding-dish with a rich  pie-paste4   
,fill with the noodles and pour over    
some melted butter4  ,bake until brown4 
,serve hot with lemon sauce4            
#af4--,polish ,stewed ,chicken4         
,clean a fat hen and cut into pieces at 
the joints2 season and let stew  with #b
 sliced onions1 #b carrots and #a       
potato1 cut into dice pieces4  ,when    
nearly done1 add #a cup of sauerkraut1  

#b tablespoonfuls of sorrel  and #a_/b  
cup of wine4 ,let cook until tender and 
serve on a platter with  cooked rice4   
#ag4--,madras ,curried ,apples4    ,peel
 and core #d sour apples and cut into   
rings2 then sprinkle with  curry-powder 
and let fry until tender4 ,add a few    
thinly cut shallots4  ,cover and let    
simmer until done4 ,serve on a platter  
with boiled rice  and pour over a curry 
sauce4      #ah4--;,irish ,batter       
,cakes4    ,beat the yolks of #d eggs2  
add a pinch of salt1 #a tablespoonful of
  melted butter1 #a small cup of milk   
and sifted flour enough to make a       
smooth batter4 ,beat well4 ,add the     
whites of eggs1 beaten stiff and let    
fry a golden color2 then spread with jam
 and serve hot4      #ai4--,spanish     
,baked ,eggs4    ,poach eggs as soft as 
possible4 ,butter a baking-dish2 add a  
layer of  bread-crumbs and grated       
cheese4 ,place the eggs on the crumbs2  
sprinkle  with salt1 pepper1 grated     
cheese and chopped parsley4 ,cover with 

bread-crumbs and pour over some cream   
sauce4 ,let bake in a hot oven  until   
brown on top4 ,serve with toast4        
#bj4--,scotch ,stewed ,onions4    ,boil 
#a dozen small onions and #d leeks in   
salted water until tender2  drain4 ,heat
 #b tablespoonfuls of butter4 ,stir in  
#a tablespoonful of  flour until smooth 
but not brown2 then add #a_/b pint of   
rich milk2  season highly with pepper1  
and salt to taste4 ,add the onions2 let 
boil  up and serve4      #ba4--;,german 
,baked ,cabbage4    ,take a large       
cabbage2 remove the outer leaves and the
 inside1 leaving  a frame4 ,chop all the
 cabbage from the inside and fry in hot 
grease  with #a sliced onion4 ,remove   
from the fire4 ,mix well with           
bread-crumbs  and #a_/b cup of chopped  
ham1 #b eggs1 salt1 black pepper and    
cayenne4  ,refill the cabbage2 put on   
the outside leaves2 cover the top with  
leaves4 ,put in a baking-pan2 sprinkle  
with bits of butter and pour in  #a_/b  
cup of water4 ,let bake until brown4    

,serve hot4      #bb4--;,dutch ,veal    
,stew4    ,season #c pounds of veal with
 salt1 pepper and lemon-juice4 ,put a   
few  slices of bacon in a stew-pan2 when
 hot1 add the veal4 ,cover and let      
brown a few minutes2 then add #b carrots
 and #a onion sliced thin1 some  thyme  
and mace2 pour over #a cup of hot water4
 ,cover and let cook  slowly until      
tender4 ,thicken with flour mixed with  
#a_/b cup of milk4  ,add chopped        
parsley2 season to taste and serve with 
baked potatoes4      #bc4--;,french     
,baked ,apple ,dumplings4    ,peel and  
core apples2 sprinkle well with sugar4  
,then mix some cold  boiled rice with #a
 egg1 a pinch of salt1 sugar and        
cinnamon1 flour  enough to make a dough4
 ,cover the apples with the dough2 put  
in a  well-buttered baking-dish with #b 
tablespoonfuls of butter and bake to  a 
delicate brown4 ,serve with whipped     
cream4      #bd4--;,bavarian ,fried     
,brains4    ,clean and boil the brains  
in salted water2 add #a onion sliced2   

let  cook ten minutes4 ,remove the      
brains and mash up well with #a         
tablespoonful of butter1 some           
bread-crumbs and parsley chopped1 salt  
and pepper to taste2 add #b eggs4 ,mix  
together and fry in deep hot lard  by   
the tablespoonful until brown4 ,serve   
with tomato-sauce4      #be4--,polish   
,bread ,pudding4    ,soak #a pint of    
bread in a quart of milk2 add the yolks 
of #d eggs1 #a  cup of sugar1 #b        
tablespoonfuls of melted butter1 #a_/b  
cup of raisins1  #a_/b cup of currants1 
the juice of #a_/b lemon4 ,mix well and 
bake until  brown2 then beat the whites 
to a stiff froth with #c tablespoonfuls 
of  pulverized sugar4 ,spread the       
pudding with jelly and cover with the   
beaten whites2 set in the oven to brown4
      #bf4--,vienna ,cherry ,cake4      
,make a rich biscuit dough2 roll out2   
then put on a well-buttered  baking-tin4
 ,stone black cherries4 ,sprinkle the   
dough with flour and  cover with the    
cherries4 ,sprinkle with sugar and let  

bake until done4  ,then cover with a    
sweetened egg custard and bake until    
brown4  ,serve cold4                    
#bg4--;,belgian ,poached ,eggs4    ,cut 
thin round slices of bread and toast    
them4 ,spread with chopped  anchovies   
and chopped ham4 ,cover the top with    
whipped whites of eggs  and place a raw 
yoke on each slice of bread4 ,set in the
 oven to bake  long enough to heat the  
egg1 and serve at once4                 
#bh4--;,bavarian ,apple ,pie4    ,line a
 deep pie-dish with rich pie-paste4 ,let
 bake and fill with  chopped apples1    
raisins and chopped nuts1 sugar and a   
pinch of  cinnamon and nutmeg4 ,then    
cover with cake-crumbs and let bake     
until  done4 ,beat #c whites of eggs    
with pulverized sugar2 flavor with lemon
  and spread over the pudding4 ,set in  
the oven a few minutes to brown  on top4
      #bi4--,russian ,fried             
,sweetbreads4    ,clean and season the  
sweetbreads with salt and pepper and    
sprinkle  with lemon-juice and chopped  

parsley4 ,roll in fine bread-crumbs and 
fry in hot lard4 ,fry some eggs and put 
on a platter with the  sweetbreads and  
serve with tomato-sauce4                
#cj4--,polish ,apple ,dumpling4    ,peel
 and core the apples and fill the space 
with currants4 ,sprinkle  with sugar1   
cinnamon and grated lemon peel1 and     
cover each apple with  a rich pie-paste4
 ,lay on a well-buttered pie-dish and   
let bake until  done4 ,serve with wine  
sauce4      #ca4--,swiss ,potato        
,dumpling4    ,boil #f potatoes1 then   
grate them4 ,mix with #b tablespoonfuls 
of flour  and #b tablespoonfuls of      
butter and #c eggs4 ,make into a soft   
dough2  roll out and then spread with   
fried bread-crumbs4 ,make into round    
dumplings and let boil twenty minutes4  
,serve hot with melted butter  poured   
over4          ,,august4                
#a4--;,german ,pot ,roast4    ,take a   
#e-pound beef roast4 ,rub with salt and 
black pepper and paprica2  pour over    
some boiling vinegar2 add #b bay-leaves1

 a few peppercorns  and cloves4 ,let    
stand over night4 ,heat #b              
tablespoonfuls of dripping in  a        
saucepan2 lay in the meat with #b sliced
 onions4 ,let stew slowly with  one cup 
of water and #a_/b cup of the spiced    
vinegar until tender4  ,thicken the     
sauce with flour and serve hot with     
potato pancakes4      #b4--,scotch      
,soup4    ,cut a sheep's liver into     
pieces and stew with the sheep's head in
 #d  quarts of water4 ,add sliced       
onions1 sliced leeks1 carrots1 turnips1 
parsley and thyme1 salt1 pepper and a   
few cloves4 ,let all cook until  tender2
 then strain4 ,let stand until cool4    
,skim off the fat2 heat and  mix with   
flour until brown2 let boil4 ,add a     
glass of white wine4 ,cook  all together
 and serve hot4      #c4--,spanish      
,fried ,potatoes4    ,peel some new     
potatoes and cook until tender4 ,mix    
some fine  bread-crumbs with grated     
,parmesan cheese and chopped parsley4   
,beat #b  eggs with salt and pepper2 dip

 each potato in beaten egg and roll in  
the bread-crumbs4 ,fry in deep hot lard 
until brown4 ,serve hot4                
#d4--;,french ,frozen ,milk ,punch4     
,sweeten #a quart of milk with #b       
cupfuls of sugar2 let come to a boil4   
,remove from the fire and grate in #a_/b
 nutmeg4 ,when cool1 freeze until  half 
frozen2 then stir in #c cupfuls of      
whipped cream and freeze again4  ,add   
#a_/b cup of rum and #a cupful of       
,french brandy4 ,let freeze until  hard 
and serve4      #e4--;,bavarian ,fruit  
,compote4    ,cook #b cups of water with
 #a cup of wine4 ,add #a cup of sugar   
and a  pinch of cinnamon and some       
strawberries1 cherries and blackberries4
  ,let simmer in the juice until fruit  
is done4 ,put in a glass dish and  pour 
over the syrup4 ,serve cold4            
#f4--,vienna ,rice ,custard4    ,boil   
#a_/b cup of rice in #a quart of milk2  
add salt to taste2 boil until  very     
soft4 ,beat the yolks of #c eggs with #d
 tablespoonfuls of sugar and  stir in   

the rice4 ,flavor with rose-water and   
put in a well-buttered  pudding-dish4   
,beat the whites with pulverized sugar  
to a stiff froth2  spread on the custard
 and let bake in the oven until done4   
,serve cold4      #g4--;,french ,fried  
,cucumbers4    ,peel the cucumbers and  
cut into inch slices4 ,sprinkle with    
salt and  pepper and dip in beaten eggs 
and fine bread-crumbs4 ,season with salt
  and pepper and fry in hot lard until  
brown4 ,serve with tomato-sauce  and    
veal chops4      #h4--;,german ,cherry  
,soup4    ,boil #a quart of cherries    
until soft2 sweeten to taste4 ,add some 
grated  lemon peel1 some cinnamon1 #a   
bottle of red wine and #b bottles of    
water4 ,serve ice-cold with macaroons4  
#i4--,swiss ,pancakes4    ,peel and     
grate #d raw potatoes2 mix with #a ounce
 of butter1 #a ounce of  bread-crumbs1  
#a_/d pint of milk1 #a large            
tablespoonful of ,swiss cheese1  the    
yolks of three eggs and the whites      
beaten stiff4 ,season with salt  and    

pepper and mix with #a tablespoonful of 
flour to a smooth batter2  then fry in  
hot lard until brown4 ,serve hot4       
#aj4--;,english ,tarts4    ,make a rich 
puff paste2 roll out thin and cut into  
squares2 then fill  with fruit jam2 turn
 over and pinch in the edges4 ,drop in a
 kettle of  deep hot lard and fry until 
a delicate brown4 ,sprinkle with        
pulverized  sugar and serve hot4        
#aa4--,norwegian ,rice4    ,cook rice   
until tender2 then reheat in a          
well-seasoned chicken stock4  ,put on a 
platter2 sprinkle with chopped chicken  
liver1 scrambled eggs  and grated cheese
 and serve at once4      #ab4--,spanish 
,broiled ,kidney4    ,take a fresh      
kidney2 clean and cut into thin slices2 
run a skewer  through them to hold them 
together4 ,sprinkle with salt and pepper
 and  brush with butter2 put on a       
broiler and cook for five minutes4 ,then
  place on a platter2 pour over some    
lemon-juice and hot butter2  sprinkle   
with parsley and serve at once4         

#ac4--;,egyptian ,stuffed ,peppers4     
,cut off the tops and remove the seeds  
from large sweet peppers4 ,stuff  with  
chopped raw beef highly seasoned1 and   
mix with chopped onion1  parsley1       
tomato1 a beaten egg and #b             
tablespoonfuls of chutney4 ,put the     
stuffed peppers in a baking-pan with a  
little hot water2 sprinkle with  bits of
 butter and let bake three-quarters of  
an hour4 ,serve4 ,garnish  with cucumber
 salad4      #ad4--;,english ,tea       
,cakes4    ,beat #a_/d pound of butter  
with #a_/d pound of sugar to a cream4   
,add #a egg  and #a teaspoonful each of 
cinnamon and mace4 ,mix with #f ounces  
of  sifted flour1 a pinch of salt and   
milk enough to make a stiff dough2  then
 roll out very thin4 ,cut into round    
cakes and bake in a quick oven  until   
done4      #ae4--;,bavarian ,cheese     
,cake4    ,make a rich biscuit dough2   
roll out and place on a well-buttered   
pie-dish4 ,then mix #a_/b pound of      
cottage cheese with a pinch of salt1    

#a_/d cup of melted butter1 #a_/b cup of
 sugar1 #a_/b lemon grated1 #b yolks  of
 eggs and #a_/b cup of currants2 add the
 whites beaten stiff4 ,fill the  pie    
with the cheese4 ,serve hot or cold with
 coffee4      #af4--,spanish ,chicken4  
,cut a spring chicken into pieces at the
 joints2 season with salt and  pepper   
and fry until brown4 ,remove the        
chicken2 add #a onion1 #b cloves  of    
garlic chopped and #a cup of            
tomato-sauce4 ,cover and let simmer2    
then add the chicken with #a glass of   
sherry wine4 ,cook ten minutes4  ,serve 
hot with boiled rice4      #ag4--,polish
 ,shrimp ,salad4    ,drain #a cup of    
shrimps and #a can of sardines2 cut into
 small pieces4  ,add #b hard-boiled     
eggs1 #a small onion1 a few capers and  
gherkins  chopped fine and chopped      
parsley4 ,mix with #a_/d cup of vinegar4
 ,line  the salad bowl with the crisp   
lettuce leaves4 ,add the salad and pour 
over a mayonnaise dressing and serve4   
#ah4--;,dutch ,apple ,pudding4    ,peel 

and chop apples2 mix with #a_/b cup of  
nuts1 raisins1 the juice and  rind of   
#a_/b lemon and #a tablespoonful of     
brandy4 ,then add the yolks of  #d eggs 
and the whites beaten to a stiff froth4 
,let bake in a moderate  oven until     
done4 ,serve cold4      #ai4--;,bavarian
 ,potatoes4    ,peel and cook some new  
potatoes with #a sliced onion1 salt and 
pepper1  until tender4 ,then brown #a   
tablespoonful of flour in #b            
teaspoonfuls of  butter2 add #a_/b cup  
of water2 let boil well with some       
chopped parsley1  salt and pepper2 then 
add the potatoes and let simmer five    
minutes4  ,serve hot4                   
#bj4--,spanish ,steak ,roll4    ,cut    
thin slices from the round steak2 then  
chop #a onion1 #b tomatoes1  some       
celery1 parsley and #b hard-boiled eggs 
and season with salt and  pepper4 ,mix  
with butter and fine bread-crumbs2 then 
spread the mixture  on the steak1 and   
roll up4 ,sprinkle with flour2 lay      
closely in a pan  of hot dripping2 cover

 and let simmer until tender4 ,serve    
hot1  garnished with olives and parsley4
      #ba4--,oriental ,cabbage4    ,chop
 a small head of cabbage1 then fry #a   
onion and #b sour apples  sliced thin4  
,add the chopped cabbage1 #a_/b cup of  
stock and the juice  of #a_/b lemon2    
sprinkle with salt and cayenne pepper2  
add #a_/b  teaspoonful of curry-powder4 
,cover and let all simmer until tender4 
,serve very hot on a border of boiled   
rice4      #bb4--;,dutch ,salad4        
,soak #c ,dutch herrings in milk2 then  
cut off the heads and tails and  cut    
herrings into one-half inch pieces4 ,add
 #b apples cut fine1 #b  hard-boiled    
eggs sliced thin1 some cooked beets cut 
fine1 some celery  and green onions cut 
into very small pieces4 ,season and mix 
together4  ,pour over some vinaigrette  
sauce1 and sprinkle with chopped        
gherkins4      #bc4--;,greek ,cucumbers4
    ,peel large cucumbers2 cut off the  
ends2 scoop out the seeds2 sprinkle     
with salt4 ,then mix boiled rice with   

some chopped green onions and  stuff the
 cucumbers4 ,lay the cucumbers in a     
stew-pan2 pour over #a cup  of stock and
 the juice of a lemon2 add #a           
tablespoonful of butter1 and  let cook  
until tender4 ,serve hot1 and pour over 
a well-seasoned white  sauce4 ,garnish  
with parsley4      #bd4--,russian ,beef 
,roll4    ,chop #b pounds of beef with  
#a_/d pound of suet2 add #d small       
onions1 #b  cloves of garlic and #c     
sprigs of parsley chopped fine4 ,season 
with  salt1 pepper and nutmeg4 ,mix with
 some bread-crumbs and a beaten egg4    
,shape into a roll and lay in a         
baking-dish2 moisten with broth and let 
bake until done4 ,serve on a platter    
with a border of mashed potatoes  and   
garnish with fried parsley4             
#be4--;,jewish ,veal ,stew4    ,cook #c 
pounds of veal2 when nearly done1 add #b
 cup of vinegar1 #a_/b cup  of raisins1 
a pinch of cloves and cinnamon and a    
tablespoonful of  horseradish4 ,thicken 
the sauce with buttered bread-crumbs2   

season with  salt and pepper to taste4  
,serve with boiled rice4                
#bf4--;,french ,pop-overs4    ,beat the 
yolks of #c eggs until very light2 add  
#a pint of milk4 ,sift #a  pint of flour
 with #b teaspoonfuls of baking powder2 
add #a_/b  teaspoonful of salt and the  
whites of the eggs beaten to a stiff    
froth4 ,flavor with rose-water4 ,mix    
well together and pour into hot         
well-buttered cake-tins4 ,bake in a     
quick oven until a light brown4  ,serve 
hot with ,french coffee4                
#bg4--;,german ,egg ,toast4    ,cut     
slices of stale bread2 beat #c eggs with
 a pinch of salt and #a_/d  cup of milk4
 ,dip the slices of bread in the beaten 
eggs and fry until  brown on both sides4
 ,cover with pulverized sugar2 sprinkle 
with  cinnamon and some finely chopped  
nuts4 ,serve hot4      #bh4--;,irish    
,potato ,puffs4    ,peel and boil       
potatoes well seasoned2 then mash       
thoroughly with a lump  of butter4 ,add 
some milk and #b eggs2 beat well until  

very light4 ,then  fry in deep hot lard 
by the tablespoonful until a light      
brown4 ,serve  hot with broiled steak4  
#bi4--;,belgian ,eggs4    ,take #d eggs1
 #b cups of milk1 #d tablespoonfuls of  
sugar1 #a teaspoonful  of flour4 ,beat  
whites separate2 add flour to the yolks 
and sugar2 beat  until stiff4 ,beat the 
whites and scald in milk2 strain from   
the milk1  and set aside4 ,take the     
yolk1 and stir gently in the milk until 
thick4  ,remove from the fire4 ,place in
 a dish to cool4 ,flavor with vanilla   
and  then put the whites on top and     
serve4      #cj4--;,irish ,cucumber     
,salad4    ,peel the cucumbers and slice
 thin2 add #a onion sliced4 ,sprinkle   
well  with salt2 let stand half an hour 
on ice2 press out all the water2        
sprinkle with white pepper and chopped  
parsley4 ,add vinegar mixed with  sugar1
 to taste1 and salad oil4 ,serve at     
once4      #ca4--;,german ,iced ,beer   
,soup4    ,take one quart of fresh beer4
 ,sweeten to taste and flavor with a    

pinch  of cinnamon and nutmeg4 ,slice a 
lemon very thin and put in the beer4    
,let get very cold on ice and serve with
 sponge-cake4          ,,september4     
#a4--;,dutch ,biscuits4    ,make a soft 
biscuit dough2 then put on a            
well-floured baking-board and  roll out 
one-half inch thick4 ,sprinkle with     
sugar1 cinnamon and grated  lemon peel  
and pour over some melted butter4 ,then 
roll up the dough  and cut into inch    
thick slices2 lay in a well-buttered    
baking-pan and  let bake in a hot oven  
until done4      #b4--;,hindoo ,oyster  
,fritters4    ,boil large oysters in    
their liquor2 season with salt1 pepper  
and  curry-powder4 ,let come to a boil2 
then drain1 and spread the oysters  with
 highly seasoned minced chicken4 ,dip   
them in a seasoned egg batter  and fry  
in deep hot lard to a golden brown4     
,serve hot1 garnished with  fried       
parsley and lemon slices4               
#c4--;,jewish ,chrimsel4    ,soak #a_/b 
loaf of bread in milk2 add #a cup of    

sugar1 #a_/b cup of  raisins1 #a_/b cup 
of pounded nuts1 the grated peel of a   
lemon and a  pinch of cinnamon4 ,then   
mix with the yolks of #d eggs and the   
whites  beaten stiff and fry by the     
tablespoonful in hot fat until brown4   
,serve hot with wine sauce4             
#d4--,spanish ,relish4    ,stone some   
large olives and fill the space with    
anchovy paste1 mixed  with well-seasoned
 tomato-sauce4 ,then fry thin slices of 
bread and  spread with some of the      
paste4 ,place a filled olive in the     
centre2  sprinkle with chopped          
hard-boiled eggs and garnish with       
fillets of  anchovies and sprigs of     
parsley4      #e4--;,french ,orange     
,compote4    ,make a syrup of sugar and 
water2 add a little lemon-juice4 ,peel  
and  remove seeds of oranges2 cut into  
quarters and lay them in the boiling    
syrup2 let cook ten minutes4 ,remove the
 oranges to a glass dish2 pour  over the
 syrup and garnish with candied         
cherries4      #f4--,spanish ,baked     

,chicken4    ,clean and season a chicken
 with salt and pepper and let boil until
  tender4 ,put the chicken in a         
baking-dish2 pour over some tomato-sauce
  highly seasoned2 sprinkle with        
well-buttered bread-crumbs and let bake 
until brown4 ,place on a large platter  
with a border of boiled rice and  pour  
over the sauce4 ,serve hot4             
#g4--,swiss ,beet ,salad4    ,boil red  
beets until tender2 skin and cut into   
thin slices4 ,sprinkle  with salt1 whole
 pepper1 whole cloves1 #b bay-leaves and
 mix with wine  vinegar4 ,let stand4    
,serve the next day4      #h4--;,bombay 
,chicken ,croquettes4    ,boil a fat hen
 well seasoned with salt1 pepper1 #a    
sliced onion1 #b  green peppers and #b  
cloves of garlic4 ,remove the chicken   
and chop fine  and mix with chopped     
parsley1 the grated rind of #a_/b lemon1
 #a_/b  teaspoonful of paprica and a    
pinch of nutmeg4 ,add a little chopped  
tarragon and chervil and #b beaten eggs4
 ,mix with the sauce and form  into     

croquettes4 ,then dip into beaten eggs  
and fine bread-crumbs1 and  fry in deep 
hot lard a golden brown4 ,serve hot4    
,garnish with fried  parsley and serve  
tomato-sauce in a separate dish1        
flavored with  chopped mango chutney4   
#i4--,swiss ,veal ,pie4    ,cut cooked  
veal into small pieces2 season and      
moisten with a rich beef  gravy4 ,pour  
into a deep pie-dish4 ,then make a cover
 with mashed  potatoes moistened with   
cream2 sprinkle with bits of butter and 
let  bake until brown4 ,serve hot4      
#aj4--,spanish ,rice4    ,fry #a large  
chopped onion with #b cups of tomatoes2 
add #a cup of stock1  salt and pepper to
 taste4 ,cover and let simmer ten       
minutes2 then add #b  cups of boiled    
rice4 ,mix well together with #a        
tablespoonful of butter4  ,let get very 
hot and serve4      #aa4--,polish       
,chicken ,soup4    ,cook a large fat    
chicken in #c quarts of water2 add #a   
onion1 #b carrots  and #b stalks of     
celery cut into small pieces and #a cup 

of pearl  barley4 ,let all cook until   
tender4 ,remove the chicken2 season the 
soup  to taste with salt and pepper2 add
 some chopped parsley and serve hot     
with the chicken4      #ab4--,norwegian 
,soup4    ,boil a large fish in #b      
quarts of water2 season with salt and   
paprica4  ,add #a sliced onion1 #b leeks
 cut fine1 #b sprigs of parsley and #a  
bay-leaf4 ,let cook well2 then remove   
the fish4 ,add #a tablespoonful of      
butter and #a quart of oysters4 ,let    
boil ten minutes4 ,add #a cup of hot    
cream2 season to taste and serve very   
hot4      #ac4--;,greek ,cakes4    ,mix 
#a_/b pound of butter and #a cup of     
sugar to a cream2 add #d  well-beaten   
eggs and the grated rind and juice of   
#a_/b lemon4 ,then stir  in #a_/b pound 
of flour and work into a smooth dough4  
,lay on a  well-floured baking-board and
 roll out thin4 ,cut into fancy shapes  
and  bake in a moderate oven until done4
 ,cover with a white icing1 flavored    
with vanilla4      #ad4--,russian       

,sandwich4    ,spread thin slices of rye
 bread with butter and caviare2 some    
slices  of white bread with butter and  
thin slices of ham2 some slices of      
pumpernickel bread with butter and a    
layer of cottage cheese2 and some       
slices of brown bread with butter and   
cold cooked chicken sliced thin4  ,put  
all into a press under a heavy weight   
for one hour2 then cut into             
perpendicular slices and serve4         
#ae4--,spanish ,dessert4    ,dissolve   
#a_/b box of gelatin4 ,then cook #a pint
 of milk2 add #f  tablespoonfuls of     
sugar and stir in the yolks of #c eggs4 
,mix all  together with the gelatin and 
the whites of eggs beaten to a stiff    
froth2 add #a teaspoonful of vanilla4   
,pour into a mold and place on  ice4    
,serve with whipped cream4              
#af4--;,german ,bread ,tarte4    ,take  
#a cup of rye bread-crumbs and mix with 
the beaten yolks of #d  eggs1 #a_/b cup 
of sugar1 some pounded almonds1 a pinch 
of cinnamon1  nutmeg and a piece of     

chocolate grated4 ,add #a teaspoonful of
  lemon-juice1 #a tablespoonful of      
brandy and #a of wine4 ,beat the whites 
to a stiff froth2 add to the mixture4   
,put in a well-buttered  pudding-dish   
and bake until brown4 ,serve with wine  
sauce4      #ag4--,russian ,stewed      
,fish4    ,cut a white fish into pieces 
and salt well2 let stand4 ,then cut #a  
onion and #a clove of garlic in thin    
slices2 fry in #a tablespoonful of      
butter4 ,stir in #a tablespoonful of    
flour until brown4 ,then fill the  pan  
with water and let boil4 ,add #a        
teaspoonful of celery seed1 #a          
bay-leaf1 a few cloves1 a pinch of thyme
 and mace1 #a_/b teaspoonful of  paprica
 and salt to taste4 ,let boil4 ,add the 
fish to the sauce2  sprinkle with black 
pepper and ginger and let cook until    
done4 ,remove  the fish to a platter4   
,beat the yolks of #b eggs with a little
 water  and stir in the sauce with some 
chopped parsley4 ,let get very hot and  
pour over the fish4 ,garnish with lemon 

slices and sprigs of parsley4           
#ah4--;,german ,liver ,dumplings4       
,chop #a_/b pound of liver2 add #a      
chopped onion1 some parsley1 salt1      
pepper and a little nutmeg4 ,mix with #b
 beaten eggs and #a tablespoonful  of   
butter4 ,add enough bread-crumbs to form
 into small balls and boil  in          
soup-stock and serve with the soup4     
#ai4--;,jewish ,sour ,fish4    ,season a
 trout and let cook with #a sliced      
onion1 #a sliced lemon1 #b              
tablespoonfuls of vinegar1 a few cloves 
and a pinch of pepper4 ,add  cinnamon1  
#a_/d cup of raisins and #a             
tablespoonful of butter4 ,when done1    
remove to a platter4 ,add some brown    
sugar1 lemon-juice and chopped  parsley 
to the sauce2 let boil and pour over the
 fish4 ,serve cold4  ,garnish with      
parsley4      #bj4--;,compote de        
,bannanes4    ,peel #a dozen bananas and
 cut them in halves4 ,then cook #a_/b   
cup of  water with #a_/b pound of sugar2
 let boil ten minutes2 then add the     

juice of a lemon2 let cook4 ,add the    
sliced bananas to the hot syrup  and    
stew slowly until done4 ,remove the     
bananas to a dish and pour over  the    
syrup4 ,serve very cold for dessert4    
#ba4--;,english ,peach ,pie4    ,make a 
rich pie-crust and let bake until done4 
,peel and chop some  peaches and mix    
with sugar to taste4 ,fill the pie with 
the peaches2  let bake4 ,whip #a cup of 
rich cream with pulverized sugar and    
flavor  with vanilla4 ,spread the cream 
high over the pie2 let get cold  and    
serve4      #bb4--;,bean ,polenta       
7,,italian74    ,cook #b cups of white  
dried beans with salt and pepper until  
very soft2  press through a colander4   
,fry #a onion in #b tablespoonfuls of   
butter  until brown2 mix with the beans4
 ,add #a tablespoonful of vinegar1 #a   
teaspoonful of made mustard1 some       
lemon-juice and #b tablespoonfuls of    
molasses4 ,let all get very hot and     
serve with pork roast4                  
#bc4--;,french ,almond ,pudding4        

,take #a_/b pound of almonds and pound  
in a mortar4 ,mix with #f yolks of  eggs
 and a cup of sugar1 #a tablespoonful of
 lemon-juice1 #a  tablespoonful of      
brandy1 #c slices of stale cake-crumbs  
and the whites  of the eggs beaten      
stiff4 ,put in a well-buttered          
pudding-dish and bake  in a slow oven   
until done4      #bd4--;,italian        
,cutlets4    ,take tender veal cutlets2 
season highly with pepper and salt4 ,dip
 in  beaten egg and fine bread-crumbs   
and fry in boiling lard until a light   
brown4 ,have ready some boiled macaroni 
well seasoned4 ,put on a platter  with  
the cutlets and pour over all a highly  
seasoned tomato-sauce4                  
#be4--;,jewish ,gefuellte ,fish4        
,take #b pounds of trout and #b pounds  
of red fish2 cut in two-inch  slices4   
,remove the skin from one side of the   
slices4 ,chop #b onions2  add salt1     
pepper and mix with fine cracker-crumbs 
and #a egg to a  paste4 ,lay the paste  
on the fish and put back the skin4 ,boil

 the fish  with salt1 pepper and sliced 
onion1 #a carrot and #b sprigs of       
parsley  cut fine1 a pinch of cloves and
 allspice4 ,let boil two hours4 ,add a  
tablespoonful of rich cream4 ,serve     
cold4      #bf4--,swedish ,stewed ,veal4
    ,season #c pounds of veal4 ,lay some
 sliced bacon in a saucepan2 let get    
hot2 add the veal4 ,cover and let brown 
with #b sliced onions1 #b carrots  and  
an herb bouquet1 #a bay-leaf and #a     
tablespoonful of butter4 ,add #a  pint  
of water and let simmer until tender4   
,add chopped mushrooms and a  small     
glass of wine4 ,let all get hot and     
serve4      #bg4--;,french ,apple ,pie4 
,line a deep pie-dish with a rich       
pie-crust4 ,chop #d apples very fine    
and mix with sugar1 cinnamon1           
lemon-juice and #a_/b cup of currants4  
,then mix with the yolks of #b eggs well
 beaten4 ,fill the pie and bake  until  
done4 ,beat the whites with pulverized  
sugar and spread on the  pie4 ,let get  
light brown on top4      #bh4--,vienna  

,filled ,apples4    ,remove the core and
 scrape out the inside of the apples4   
,mix the  scraped apple with chopped    
raisins1 nuts1 cinnamon1 sugar and      
grated  lemon peel4 ,fill the apples2   
place in a stew-pan4 ,mix #a_/b cup of  
wine  with #a_/b cup of water4 ,sweeten 
with #c tablespoonfuls of sugar and pour
  over the apples4 ,let cook slowly     
until the apples are tender4 ,remove    
from the fire2 put on a glass dish4     
,pour over the sauce and  serve cold4   
#bi4--,scotch ,stewed ,tripe4    ,clean 
and boil tripe until tender2 then fry #a
 chopped carrot and #a  onion until     
light brown4 ,stir in #a tablespoonful  
of flour2 add #a cup  of stock1 #a      
bay-leaf1 some thyme and parsley2 let   
boil4 ,season with  salt1 pepper and    
lemon-juice4 ,cut the tripe into narrow 
strips2 add to  the sauce4 ,let simmer  
one-half hour and serve4                
#cj4--,polish ,stewed ,calves' ,feet4   
,boil the calves' feet in salted water  
until tender2 then take out the  bones4 

,fry #a chopped onion in butter2 stir in
 #a tablespoonful of  flour2 add #a cup 
of stock4 ,let boil with #a bay-leaf1   
some parsley  chopped fine and #a_/d cup
 of vinegar1 salt and pepper to taste4  
,then  add the feet and let simmer ten  
minutes4 ,stir in the yolks of an egg   
and serve hot4          ,,october4      
#a4--,oriental ,pudding4    ,heat #a    
large cup of milk and stir in #c        
tablespoonfuls of butter2 let  boil up4 
,then stir in #a small cup of flour     
sifted with #a teaspoonful  of          
baking-powder and a pinch of salt2 stir 
until a smooth batter4 ,then  remove    
from the fire and stir in #d well-beaten
 eggs1 #a_/b cup of  preserved ginger   
minced fine and #b tablespoonfuls of the
 syrup2 mix  thoroughly4 ,put into a    
well-buttered mold and let steam two    
hours4  ,serve hot with wine sauce4     
#b4--,swedish ,batter ,cakes4    ,sift  
#a pint of flour4 ,add a salt-spoonful  
of salt1 #a teaspoonful of  soda        
dissolved in a little milk1 the yolks of

 #f eggs and the whites  beaten to a    
stiff froth and enough milk to make a   
thin batter4 ,then  bake on a hot       
greased griddle until done4 ,serve hot4 
#c4--;,chinese ,chop ,suey4    ,cut #b  
pounds of fresh pork into thin strips   
and let fry ten minutes4  ,add #a large 
onion sliced thin and let fry2 then add 
#a cup of sliced  mushrooms1 #b stalks  
of celery cut fine1 #a_/d cup of        
,chinese sauce and a  pinch of pepper2  
moisten with #a_/b cup of hot water4    
,cover and let  simmer until tender4    
,thicken the sauce with flour moistened 
with a  little milk and let boil4 ,put  
some well-seasoned cooked rice on a     
platter1 pour over the chop suey and    
serve very hot4      #d4--,russian      
,national ,soup4    ,chop and fry all   
kinds of vegetables until tender4 ,make 
a  highly-seasoned beef broth2 add the  
fried vegetables1 #b boiled beets       
chopped fine1 some chopped ham1 #a_/d   
teaspoonful of fennel seed1 #b  sprigs  
of parsley chopped4 ,let boil well2 then

 add #a cup of hot cream  and serve at  
once4      #e4--;,english ,buns4    ,set
 a sponge over night with #a cake of    
compressed yeast dissolved in a  cup of 
warm water1 #c cups of milk and flour   
enough to make a thick  batter4 ,then   
add #a_/b cup of melted butter1 #a cup  
of sugar1 a  salt-spoonful of salt1     
#a_/b teaspoonful of soda1 #a_/b nutmeg 
grated and  flour enough to make a stiff
 dough4 ,let raise five hours2 then roll
  out half an inch thick and cut into   
round cakes4 ,lay in a  well-buttered   
baking-pan4 ,let stand half an hour2    
then bake until a  light brown4 ,brush  
the top with white of egg beaten with   
pulverized sugar4      #f4--;,japanese  
,fish4    ,clean and season a large     
white fish with salt and paprica and let
 boil  with #d sliced shallots and #a   
clove of garlic mashed fine4 ,when      
nearly  done1 add #a tablespoonful of   
butter1 #b sprigs of parsley chopped    
fine1  #a tablespoonful of soy1 #a      
tablespoonful each of tarragon and      

,worcestershire sauce4 ,let cook until  
done4 ,place on a platter4 ,garnish     
with fried parsley and serve with boiled
 rice4      #g4--,swiss ,creamed        
,potatoes4    ,boil potatoes until      
tender and slice them thin4 ,heat two   
ounces of  butter2 add a                
dessert-spoonful of flour4 ,then stir in
 some rich milk  until it thickens2 add 
the potatoes1 salt1 pepper and chopped  
parsley4  ,let boil up2 add a little hot
 cream and serve at once4               
#h4--;,belgian ,chicken4    ,cut a      
cooked chicken into pieces2 add some    
slices of cold veal4 ,heat #a  cup of   
stock2 add #a_/d teaspoonful of mustard1
 #a_/b teaspoonful of  paprica1 a pinch 
of white pepper and salt to taste4 ,add 
the chicken  and #a glass of sherry     
wine4 ,let all cook ten minutes4 ,add #c
  tablespoonfuls of currant jelly4      
,serve hot with toasted croutons4       
#i4--,swiss ,biscuits4    ,beat the     
yolks of #b eggs with #a_/d pound of    
butter2 add a pinch of salt  and pepper1

 a teaspoonful of mustard and #e ounces 
of grated ,swiss  cheese4 ,mix well with
 #a_/d pound of flour or enough to make 
a stiff  dough2 roll out and cut into   
round biscuits4 ,bake in a moderate oven
  for twenty minutes1 and serve4        
#aj4--;,french ,fritters4    ,boil #a   
quart of water2 add #a teaspoonful of   
salt1 #b tablespoonfuls of  butter2 then
 stir in enough sifted flour until thick
 and smooth4 ,when  cold1 stir in #e    
beaten eggs1 sugar and a little nutmeg  
to taste4 ,fry  in deep hot lard to a   
golden brown4 ,serve with wine sauce4   
#aa4--;,german ,waffles4    ,mix #a_/d  
pound of butter with #f tablespoonfuls  
of sugar4 ,add the yolks  of #e eggs1   
#a_/b cup of milk1 #a_/b pound of sifted
 flour with #b  teaspoonfuls of         
baking-powder1 a pinch of salt and the  
grated peel of  a lemon4 ,mix well2 add 
the whites beaten stiff and bake in a   
well  greased waffle iron4 ,sprinkle    
with pulverized sugar and serve hot4    
#ab4--;,dutch ,rice ,fritters4    ,take 

#a cup of boiled rice and mix with #c   
beaten eggs4 ,then sift #a_/b  cup of   
flour with #a teaspoonful of            
baking-powder and a pinch of salt4  ,add
 some sugar to taste4 ,beat to a light  
thick batter and fry a  spoonful at a   
time in boiling lard4 ,sprinkle with    
pulverized sugar and  serve hot with    
cooked fruit4      #ac4--;,french       
,lettuce ,salad4    ,take the inner     
lettuce leaves2 sprinkle with salt and  
pepper4 ,mix the  yolks of #b           
hard-boiled eggs with #a tablespoonful  
of olive-oil and stir  all together with
 #b tablespoonfuls of white wine        
vinegar4 ,serve at  once with meats4    
#ad4--;,austrian ,baked ,eggs4    ,poach
 fresh eggs one at a time2 then put in a
 well-buttered  baking-dish2 sprinkle   
with salt1 pepper1 bits of butter and   
grated  cheese4 ,pour over the top #a_/b
 cup of cream sauce and cover with fine 
bread-crumbs4 ,set in the oven to brown 
and serve hot with  tomato-sauce4       
#ae4--,swedish ,stewed ,chicken4    ,cut

 a spring chicken in pieces at the      
joints2 season with salt and  pepper and
 saut in hot butter4 ,add #b cups of    
cream sauce1 #a_/b cup of  boiled rice1 
some chopped parsley and bits of butter4
 ,let stew slowly  until the chicken is 
very tender4 ,serve hot4                
#af4--,polish ,filled ,fish4    ,clean  
the fish2 cut open along the backbone4  
,remove all the fish from  the skin and 
bone from head to tail and chop fine4   
,fry #a onion in  butter2 add some      
soaked bread4 ,take from the fire and   
mix with the  chopped fish4 ,add #b eggs
 and chopped parsley2 season highly with
 salt  and pepper1 a pinch of cloves and
 nutmeg4 ,fill the skin of the fish     
with the mixture and boil with sliced   
onions1 a few lemon slices1 some        
parsley and a tablespoonful of butter1  
salt and pepper1 until done4  ,serve hot
 or cold4      #ag4--;,eels a la        
,poulette4    ,clean and skin the eels2 
let boil with salt1 pepper and vinegar4 
,then  cut into three-inch pieces4 ,heat

 #b tablespoonfuls of butter2 add #a    
onion chopped2 stir in #a tablespoonful 
of flour until brown2 add #a cup  of    
water1 salt1 pepper1 #a bay-leaf1 some  
parsley and thyme4 ,let boil  well2 add 
the eels and #a glass of wine4 ,boil ten
 minutes longer2  thicken the sauce with
 the yolks of #b eggs well beaten and   
seasoned  with lemon-juice4 ,serve with 
fried croutons4      #ah4--;,italian    
,baked ,fish4    ,clean and season a    
blue fish with salt1 pepper and cloves4 
,lay the  fish in a baking-pan with #a  
onion chopped fine and #b tablespoonfuls
 of  chopped carrot and parsley4 ,pour  
over #a glass of wine2 sprinkle with    
flour4 ,put flakes of butter over the   
fish and let bake until brown4  ,serve  
with macaroni4      #ai4--;,dutch       
,stuffed ,goose4    ,clean and season a 
goose and stuff with oysters well       
seasoned with  salt1 pepper1 parsley1   
thyme and bits of butter rolled in fine 
bread-crumbs4 ,put in a baking-dish4    
,pour over the oyster liquor and a      

little hot water2 let bake until done4  
,baste as often as necessary4  ,serve   
with red currant jelly4                 
#bj4--,swiss ,roast ,turkey4    ,clean  
and season the turkey with salt and     
pepper4 ,then fill with #b  cups of     
bread-crumbs mixed with a lump of       
butter1 some chopped onion  and thyme1  
salt and pepper to taste1 #a_/b cup of  
seeded raisins and #a_/b  cup of nuts4  
,mix all well with #b beaten eggs4 ,put 
turkey in  dripping-pan and let bake a  
rich brown4 ,baste often with the       
dripping  until tender4 ,serve with     
dressing4      #ba4--;,french ,turkey   
,soup4    ,cut off all the meat from    
left-over turkey bones4 ,put the bones  
in  cold water and boil with #a small   
onion1 #a carrot1 #b pieces of celery   
and #b sprigs of parsley1 all cut fine4 
,add #a cup of tomato-sauce4 ,let  all  
cook well1 seasoned with salt and       
pepper4 ,remove the bones2 add  boiled  
rice and the turkey meat cut into dice  
pieces4 ,let boil and  serve hot with   

fried croutons4      #bb4--,swedish     
,baked ,fish4    ,clean and season a    
trout with salt1 black pepper and       
cayenne4 ,lay in a  baking-pan2 dredge  
with flour2 sprinkle with parsley and   
bits of  butter2 add a little water and 
vinegar4 ,let bake in a hot oven4 ,baste
  often with butter until done4 ,garnish
 with parsley and serve hot with  cream 
sauce4      #bc4--;,jewish ,stewed      
,sweetbreads4    ,clean and parboil the 
sweetbreads2 then fry #a small sliced   
onion in  hot fat until light brown4    
,stir in #a tablespoonful of flour2 add 
#a_/b  cup of water and #a_/b cup of    
wine vinegar2 let boil up4 ,add #a      
bay-leaf1  a few cloves1 #a_/d cup of   
seeded raisins1 a few thin slices of    
lemon  and chopped parsley4 ,season with
 salt and paprica to taste2 add #a      
tablespoonful of brown sugar4 ,let boil2
 add the sweetbreads and simmer  until  
done4 ,serve cold4      #bd4--;,german  
,stuffed ,turkey4    ,singe and clean a 
fat turkey4 ,season well with salt and  

pepper4 ,chop  the giblets2 add some    
chopped veal and pork1 #a onion1 #b     
cloves of  garlic and parsley chopped1  
salt and pepper4 ,mix with #b eggs and  
stuff  the turkey4 ,put in the          
dripping-pan with some hot water4       
,dredge with  flour2 let bake until     
done4 ,baste often with the sauce4      
,serve the  turkey with the dressing4   
,garnish with boiled beets sliced thin4 
#be4--,neapolitan ,salad4    ,cut cold  
chicken or turkey in small dice pieces2 
add some cold  potatoes1 beets and      
celery1 cut fine2 sprinkle with chopped 
hard-boiled eggs1 salt and pepper4 ,line
 the salad bowl with lettuce  leaves2   
add the salad4 ,cover with a ,french    
mayonnaise dressing4  ,garnish with     
capers and beets4      #bf4--;,bavarian 
,stuffed ,chicken4    ,clean and season 
a fat hen4 ,chop the giblets2 add some  
truffles1 a  chopped onion1 parsley1    
bread-crumbs1 a beaten egg1 salt1 black 
pepper  and paprica to taste4 ,then fill
 the chicken2 heat some dripping in a   

large saucepan2 lay in the chicken1     
cover1 and cook slowly with #a cup  of  
hot water until tender4                 
#bg4--;,hungarian ,baked ,herring4      
,bone the herring and cut into small    
pieces4 ,slice some cooked  potatoes2   
then butter a baking-dish2 sprinkle with
 flour4 ,put a layer  of potatoes1 some 
chopped onion and herring and bits of   
butter until  dish is full2 sprinkle    
with pepper4 ,make the top layer of     
potatoes and  bits of butter4 ,moisten  
with #c tablespoonfuls of sour cream4   
,bake in a  moderate oven until brown4  
,serve hot4      #bh4--;,french ,stewed 
,quail4    ,stuff the quail4 ,put #a    
tablespoonful of butter in a large      
stew-pan2  add some thin slices of      
bacon4 ,let get very hot4 ,lay in the   
birds2  sprinkle with salt and pepper2  
add #a small onion and #a carrot chopped
  fine4 ,cover and let brown a few      
minutes1 then add #a cup of hot water4  
,let stew slowly until tender4 ,thicken 
the sauce with flour mixed with  milk2  

add some chopped parsley2 let boil up   
and serve hot4      #bi4--;,india ,beef 
,curry4    ,cut #b pounds of beefsteak  
into inch pieces4 ,sprinkle with salt1  
pepper  and flour and fry until brown4  
,add #a onion chopped fine and #a       
tablespoonful of vinegar4 ,cover and let
 simmer with #a tablespoonful of        
curry-powder and #a_/b cup of hot water 
until meat is tender4 ,thicken  the     
sauce with flour and butter4 ,serve on a
 platter with a border of  cooked rice  
sprinkled with chopped parsley and      
garnished with fried  apple slices4     
#cj4--;,bread ,pudding a la ,caramel4   
,mix #a pint of soft bread-crumbs with  
#a_/b cup of seeded raisins1 #b         
tablespoonfuls of sugar and #b eggs4    
,stir in #a cup of milk and bake in  a  
well-buttered pudding-dish until brown4 
,then boil #a-a_/b cups of  brown sugar 
with #a_/b cup of milk and #d           
tablespoonfuls of chocolate4  ,stir     
until smooth and spread hot over the    
pudding4      #ca4--;,irish ,flummery4  

,take #a pint of oatmeal2 pour on enough
 cold water to cover2 let stand  over   
night2 strain and boil with a pinch of  
salt until thickened4 ,then  add #a cup 
of cooked small fruit1 a lump of butter 
and sugar to taste4  ,let get cold and  
serve with cream4          ,,november4  
#a4--,swiss ,fried ,sweetbreads4        
,blanch the sweetbreads and sprinkle    
with salt and pepper2 then cut  into    
thin slices4 ,dip in beaten egg and roll
 in grated ,swiss cheese  and fine      
bread-crumbs and fry in a little hot    
butter to a golden  brown4 ,serve hot1  
garnished with parsley4                 
#b4--;,japanese ,chicken4    ,cut #b    
spring chickens into pieces at the      
joints2 season with salt1  ginger1      
pepper and curry-powder and let fry in  
hot olive-oil until  brown4 ,remove the 
chicken2 add #a_/d cup of chopped leeks1
 #a_/b pint of  ,japanese sauce1 #a_/b  
cup of chrysanthemum flowers1 #b chopped
 red  peppers1 some bamboo sprouts      
shaved thin and #a_/b cup of water4     

,cover  and let cook ten minutes4 ,add  
the chicken to the sauce with #a cup of 
cocoanut juice4 ,let all simmer until   
the chicken is tender4 ,serve on a      
platter with a border of cooked rice and
 garnish with fried parsley4            
#c4--;,hindu ,venison4    ,cook some    
venison1 well seasoned1 until tender and
 slice thin4 ,peel  and slice #b apples 
and #a ,spanish onion2 season and fry   
until a light  brown4 ,add #a cooked    
carrot sliced thin1 some savory herbs1  
and #a cup  of mutton broth2 cover and  
let cook fifteen minutes4 ,then mix     
#a_/b  ounce of butter with #a_/b       
tablespoonful of curry-powder and #a    
tablespoonful of lemon-juice2 add to the
 sauce with the sliced  venison2 cover  
and let simmer ten minutes2 then add #a 
tablespoonful of  currant jelly4 ,let   
get very hot and serve1 garnished with  
fried  croutons and sliced lemon4       
#d4--,spanish ,tongue4    ,boil a beef  
tongue until tender2 take off the outer 
skin4 ,then rub  with butter and the    

beaten yolk of an egg2 put in a         
baking-dish4 ,add  #a_/b cup of the     
water in which the tongue was cooked1   
#a_/b glass of wine  and #a_/b can of   
mushrooms4 ,sprinkle with salt and      
pepper and let bake  until brown4 ,serve
 garnished with the mushrooms4          
#e4--;,english ,pigeon ,pie4    ,clean  
and season some young pigeons4 ,stuff   
each with chopped oysters  and bits of  
butter and let stew until tender with #a
 onion1 #b sprigs of  parsley and #a    
bay-leaf4 ,then line a deep pie-dish    
with a rich paste2  let bake and fill   
with the stuffed pigeons4 ,add the      
sauce2 cover with  the paste and let    
bake until brown4 ,serve hot4           
#f4--;,hungarian ,stuffed ,goose ,neck4 
,remove the skin from the neck of a fat 
goose and stuff with some  soaked bread1
 fried with #a small chopped onion in a 
tablespoonful of  goose-dripping4 ,add  
chopped parsley1 salt1 paprica and      
ginger and mix  with #a egg4 ,lay in a  
baking-pan with a little hot water and  

bake until  brown4 ,serve hot with red  
cabbage cooked with wine4               
#g4--,swedish ,cabbage4    ,shred a     
cabbage very thin2 sprinkle with salt   
and cook in as little  water as possible
 until tender4 ,then add some milk and  
let boil4 ,add a  tablespoonful of      
butter mixed with flour1 some mace and  
white pepper  to taste4 ,let boil up and
 serve hot4      #h4--,spanish ,fried   
,fish4    ,season and slice red fish2   
roll in flour and fry until brown4 ,then
  heat #a tablespoonful of butter2 add  
#a chopped onion and #a cup of          
tomatoes2 let fry2 add #a tablespoonful 
of flour and #a cup of water2  also some
 parsley1 salt1 pepper and #a bay-leaf  
chopped fine4 ,let all  cook2 then add  
the slices of fried fish4 ,let all get  
very hot and  serve with boiled rice4   
#i4--;,german ,spiced ,rabbit4    ,clean
 and cut the rabbit into pieces2        
sprinkle with salt1 ginger1  black      
pepper and paprica and pour over some   
vinegar4 ,heat #a  tablespoonful of     

dripping2 add the slices of rabbit and  
#a sliced  onion1 #b bay-leaves1 a few  
peppercorns1 #b sprigs of parsley1 thyme
 and  a little mace4 ,cover with hot    
water and let stew slowly until tender4 
,thicken the sauce with butter mixed    
with flour4 ,let cook and serve hot     
with apple compote4      #aj4--;,english
 ,layer ,cake4    ,bake #c layers of    
sponge-cake2 then mix some jelly with   
wine and spread  between the layers and 
over the top and sides4 ,cover with a   
rich  chocolate icing1 flavored with    
vanilla4      #aa4--;,dutch ,rice       
,pudding4    ,mix #a cup of rice in #b  
cups of milk2 add #a tablespoonful of   
butter1  the yolks of #d eggs1 the juice
 of #a_/b lemon1 #a cup of sugar and    
nutmeg  to taste1 #a_/b cup of chopped  
raisins1 #a_/b cup of nuts and the      
whites  of the eggs beaten to a stiff   
froth4 ,bake in a well-buttered         
pudding-dish until done4 ,serve cold4   
#ab4--,polish ,poached ,eggs4    ,boil  
#a_/b cup of vinegar with one cup of    

water and break in fresh eggs  one at a 
time and poach them4 ,remove to a       
platter2 sprinkle with salt  and pepper4
 ,then add #a tablespoonful of butter   
and #a tablespoonful of  sugar to the   
sauce2 let boil up and pour over the    
eggs4 ,serve on  buttered toast4        
#ac4--;,belgian ,sweet ,potato ,pure4   
,boil #d sweet potatoes until soft4     
,mash until smooth with #a              
tablespoonful of butter1 #b beaten eggs1
 #a tablespoonful of brown  sugar1 #a_/d
 teaspoonful of cinnamon and #a_/d cup  
of milk4 ,beat well4 ,put  in a buttered
 pudding-dish2 pour over some melted    
butter2 let bake  until brown4 ,serve   
hot with broiled steak4                 
#ad4--,spanish ,codfish4    ,parboil #a 
cup of shredded codfish2 heat #b        
tablespoonfuls of butter2  add #a       
chopped onion and #b cups of tomatoes2  
let fry4 ,add #a  tablespoonful of      
flour2 stir until thickened4 ,then add  
#a cup of water1  pepper and chopped    
parsley2 let boil well2 add the codfish4

 ,let simmer  one-half hour4 ,serve on  
buttered toast4      #ae4--;,halibut a  
la ,toulonaise4    ,slice the fish2     
season highly with salt1 pepper1 cloves1
 lemon-juice  and parsley4 ,then roll in
 flour and fry in hot olive-oil until   
brown4  ,garnish with lemon slices and  
parsley4 ,serve with a lettuce salad    
with  ,french dressing4                 
#af4--;,jewish ,stewed ,goose4    ,clean
 and cut a fat goose into pieces2 season
 with salt1 pepper and  ginger4 ,put in 
a stew-pan with #a sliced onion1 #b     
cloves of garlic1 #a  bay-leaf1 thyme   
and a few peppercorns2 add the juice of 
a lemon4 ,cover  with hot water and let 
cook until tender4 ,thicken with flour  
and serve  hot with apple-sauce4        
#ag4--,polish ,rice ,pudding4    ,heat  
#a quart of milk2 add #a cup of boiled  
rice1 #c ounces of seeded  raisins and  
#b ounces of currants4 ,let cook ten    
minutes4 ,then add the  grated peel of a
 lemon1 #a_/d of a grated nutmeg and the
 yolks of #f eggs  well beaten with #a  

cup of sugar4 ,mix thoroughly and pour  
into a  well-buttered pudding-dish2 let 
bake until done4 ,then beat the whites  
to a stiff froth with #c tablespoonfuls 
of pulverized sugar2 flavor  with       
vanilla4 ,spread on the pudding and let 
brown slightly in a hot  oven4 ,serve   
with lemon sauce4      #ah4--,vienna    
,dumplings4    ,mix #b eggs and #a_/b   
cup of water1 a pinch of salt and enough
 flour to  make a stiff batter4 ,then   
drop by the tablespoonful into boiling  
salted water until they rise to the     
surface4 ,remove to a platter and  fry  
some onions in hot butter4 ,sprinkle    
with salt and pepper and pour  over the 
dumplings4      #ai4--;,bavarian        
,sauerkraut4    ,cook #b pounds of fresh
 pork2 season with salt and pepper2 add 
#b  bay-leaves and a few cloves4 ,when  
half done1 add #a quart of sauerkraut   
and let cook one hour4 ,add #a cup of   
wine and #a tablespoonful of brown      
sugar4 ,let all cook until tender4      
,serve with potato dumplings4           

#bj4--;,chicken ,croquettes a la ,reine4
    ,chop cold cooked chicken with some 
mushrooms1 parsley and thyme and  season
 with salt1 black pepper and cayenne4   
,add a tablespoonful of  butter and #b  
well-beaten eggs4 ,then form into       
croquettes4 ,dip in  beaten egg and fine
 bread-crumbs and fry in deep hot lard  
to a golden  brown4 ,make a cream sauce 
and serve with the croquettes4 ,garnish 
with parsley4      #ba4--;,jewish ,goose
 ,greeben4    ,cut all the fat from the 
goose into small pieces and cook in a   
skillet  with #a cup of cold water4 ,let
 cook uncovered until the water has     
evaporated2 then fry until brown4       
,sprinkle with salt and serve hot4      
#bb4--;,french ,venison ,pie4    ,cut   
venison in very small pieces and stew1  
highly seasoned1 until  tender4 ,line a 
deep pie-dish with a rich pie-paste and 
bake4 ,then fill  with the venison4 ,add
 a glass of port wine1 a pinch of cloves
 and mace  to the sauce and bits of     
butter rolled in flour4 ,pour the sauce 

over  the venison and cover with the    
paste4 ,rub the top with a beaten egg   
and let bake until done4                
#bc4--;,belgian ,broiled ,quail4        
,select fat quails4 ,rub with salt1     
pepper and butter and tie a very  thin  
strip of bacon around the body of each  
quail4 ,place on a broiler  over a slow 
fire2 let broil twenty minutes until    
done4 ,remove the  bacon4 ,have ready   
buttered toast4 ,place the birds on the 
toast1 pour  over some melted butter1   
chopped parsley and lemon-juice4 ,serve 
hot4      #bd4--,vienna ,roast ,beef4   
,season a rib-roast of beef with salt1  
pepper and ginger and rub with  vinegar4
 ,put in the dripping-pan with #a sliced
 onion1 #b cloves of  garlic1 #b        
carrots1 #b stalks of celery cut fine1  
#a bay-leaf and a few  cloves and       
peppercorns4 ,pour over #a cup of stock 
and dredge with  flour4 ,let bake in a  
quick oven2 allow fifteen minutes to the
 pound4  ,serve with potato dumplings4  
#be4--,oysters a la ,toulonaise4        

,drain large oysters2 sprinkle with salt
 and pepper4 ,try out a few  slices of  
bacon in a frying-pan2 remove the bacon4
 ,roll the oysters in  fine bread-crumbs
 and saut until brown on both sides4    
,place on hot  buttered toast2 sprinkle 
with lemon-juice and garnish with       
olives4      #bf4--;,chicken a la       
,bechamel4    ,clean and season a fat   
hen4 ,put a few slices of chopped bacon 
in a  saucepan2 let get hot4 ,add the   
chicken with #a carrot1 #a onion1 #b    
stalks of celery chopped fine1 #a herb  
bouquet1 #a bay leaf1 a few  cloves and 
allspice and #b blades of mace1 #b      
sprigs of parsley and #a  cup of hot    
water4 ,let all stew until tender2 then 
add some chopped  mushrooms and pour    
over all #a cup of hot rich cream4      
#bg4--,milanese ,vegetable ,soup4       
,cut bacon and ham into small pieces2   
put in a saucepan with #a  tablespoonful
 of hot butter4 ,add all kinds of       
vegetables1 cut into  very small pieces 
and let fry a few minutes4 ,then fill   

the pan with #a  quart of beef stock2   
let all cook slowly for half an hour2   
add some  boiled rice and #a cup of     
tomato-sauce and cook until done4 ,serve
 hot4      #bh4--,swedish ,salad4       
,cut cold cooked fish into small pieces 
and mix with chopped  hard-boiled eggs1 
a few sliced olives1 capers and         
gherkins4 ,sprinkle  with salt and      
pepper4 ,line the salad bowl with crisp 
lettuce leaves2  add the salad and cover
 with a mayonnaise dressing4 ,garnish   
with  aspic1 cut into dice pieces and   
serve cold4      #bi4--,oriental ,rabbit
 ,pie4    ,clean and cut a rabbit into  
small pieces and let stew1 well seasoned
  with salt and pepper and cayenne4 ,add
 #b chopped cloves of garlic1 #a        
chopped green pepper1 #a ,spanish onion 
sliced thin and #b sliced  tomatoes1 a  
pinch of cloves and allspice4 ,then line
 a pie-dish with a  puff paste2 let bake
 and fill with the rabbit2 add #b       
chopped  hard-boiled eggs and sprinkle  
with curry-powder4 ,cover with the      

paste2  brush the top with a beaten egg 
and let bake until brown4 ,serve hot4   
#cj4--,spanish ,baked ,fish4    ,season 
a pike2 put in a baking-pan4 ,pour over 
two ounces of melted  butter and #a pint
 of sour cream2 then let bake in a hot  
oven for  twenty minutes4 ,sprinkle with
 bread-crumbs and grated cheese and let 
brown on top4 ,serve hot4 ,garnish with 
parsley4          ,,december4           
#a4--;,english ,plum ,pudding4    ,soak 
#a pound of stale bread in hot milk2    
then add #a_/b pound of sugar1  #a pound
 of seeded raisins1 and #a pound of     
currants all dredged with  flour1 #a_/d 
pound of chopped citron1 #a pound of    
finely chopped beef  suet1 #a nutmeg    
grated1 #a tablespoonful of cinnamon1   
cloves and mace  mixed together1 a pinch
 of salt1 #a glass of wine and #a glass 
of fine  brandy4 ,mix with the yolks of 
#h eggs and the whites beaten to a stiff
  froth4 ,pour the mixture into a wet   
cloth dredged with flour2 tie well  and 
let boil five hours4 ,serve with wine   

sauce4      #b4--,swedish ,rice         
,pudding4    ,mix #c_/d cup of rice in  
#a quart of milk2 add #a cup of sugar1 a
 pinch of  salt and #a teaspoonful of   
vanilla4 ,pour into a pudding-dish4 ,put
 bits  of butter over the top and let   
bake in a moderate oven until done4     
,serve cold4      #c4--,portugal ,soup4 
,boil #b pounds of beef and #b pig's    
feet in #d quarts of water2 season  with
 salt and pepper4 ,let boil well4 ,add  
#a head of lettuce1 #a_/b head  of      
cabbage1 a few thin slices of pumpkin1  
#b carrots and #a clove of  garlic1 all 
cut fine1 and #a herb bouquet4 ,let all 
cook until tender2  then add #a_/b can  
of peas4 ,remove the meat2 cut into thin
 slices2  season1 and serve with the    
soup4      #d4--;,chinese ,salad4       
,mix #b dozen cooked oysters with #c    
truffles1 and #b cooked potatoes cut    
into shreds2 season with salt and       
pepper4 ,add all kinds of chopped       
herbs1 and moisten with white wine4     
,line the salad bowl with crisp  lettuce

 leaves2 fill with the mixture2 sprinkle
 with finely chopped  parsley4 ,pour    
over a mayonnaise dressing and garnish  
with  anchovy fillets4                  
#e4--;,egyptian ,salad4    ,mix highly  
seasoned cold cooked rice with some     
grated onion1 chopped  parsley and      
chives2 add #b dozen fine cut ,french   
sardines4 ,put on crisp  lettuce leaves 
in a salad bowl and cover with a        
mayonnaise dressing  ,garnish with thin 
shreds of red beets1 and serve4         
#f4--;,english ,dumplings4    ,beat #c  
yolks of eggs with #a tablespoonful of  
sugar2 add #a_/b cup of  finely chopped 
suet1 #a_/b cup of currants1 #a_/b      
teaspoonful of salt and  a little       
nutmeg4 ,sift #a cup of flour with #a   
heaping teaspoonful of  baking-powder2  
mix well with the beaten whites of the  
eggs4 ,make into  dumplings the size of 
an egg2 let steam4 ,serve hot with lemon
 sauce4      #g4--;,irish ,pancakes4    
,mix #a_/b pound of sifted flour with #b
 beaten eggs1 a pinch of salt1 a  pint  

of milk and #a_/b ounce of melted       
butter4 ,mix well to a smooth  pancake  
batter and fry in hot lard to a delicate
 brown4 ,sprinkle with  powdered sugar  
and serve hot4      #h4--;,english      
,cream ,pudding4    ,line a             
well-buttered pudding-dish with a rich  
puff-paste and bake4  ,then beat #a cup 
of butter with #a_/b pound of pulverized
 sugar4 ,add the  grated rind and juice 
of a lemon and beat well with the yolks 
of #f  eggs2 add the whites beaten to a 
froth4 ,fill the pudding-dish with the  
mixture and bake until done4            
#i4--;,bavarian ,roast ,turkey4         
,clean and season a fat turkey4 ,stuff  
with #c raw potatoes1 #b apples and  #a 
onion grated4 ,mix with a lump of butter
 and #a cup of bread-crumbs2  add #a    
egg4 ,season with sage1 thyme1 salt and 
pepper2 then put in a  dripping-pan4    
,pour in #a cup of water and dredge with
 flour4 ,let bake  in a hot oven until  
done4      #aj4--;,jewish ,stewed       
,cabbage4    ,shred a red cabbage very  

fine4 ,heat #b tablespoonfuls of        
drippings in a  pan2 add the cabbage2   
cover and let stew with #b apples1 and  
#a onion  chopped fine4 ,then brown #a  
tablespoonful of flour in hot butter2   
add  #a_/b cup of water mixed with      
vinegar4 ,season with salt1 pepper and  
sugar to taste4 ,pour the sauce over the
 cabbage2 let simmer ten  minutes4 ,add 
#a_/b cup of red wine2 let boil up and  
serve hot4      #aa4--,venison a la     
,francaise4    ,season venison steaks   
with salt1 pepper and lemon-juice4 ,put 
in a  saucepan with #b tablespoonfuls of
 hot butter4 ,add #a onion1 #b          
bay-leaves1 #a clove of garlic and a    
sprig of parsley minced fine4 ,let      
brown2 then add #a_/b can of mushrooms1 
some thyme chopped fine and a  glass of 
claret4 ,cover and let simmer until     
tender4 ,serve with toasted  croutons   
and currant jelly4      #ab4--;,italian 
,macaroni4      ,boil macaroni in salted
 water until tender4 ,drain4 ,then heat 
#b  tablespoonfuls of butter in a       

saucepan2 add the macaroni1 #a_/b cup of
  chopped boiled tongue1 #a_/b cup of   
chopped mushrooms1 #a_/b cup of grated  
cheese4 ,cover1 let get very hot4 ,then 
mix a highly seasoned  tomato-sauce with
 a small glass of wine2 let boil up and 
pour over the  macaroni4 ,serve hot with
 roast veal4      #ac4--,russian        
,stuffed ,tongue4    ,take fresh        
beef-tongue2 make an incision with a    
sharp knife and fill  with chopped      
onions1 bread-crumbs1 a lump of butter1 
sage1 thyme1 salt  and pepper4 ,sew up  
and let boil until nearly done4 ,remove 
the skin4  ,then stick cloves all over  
the tongue1 and let cook until tender4  
,add  #b tablespoonfuls of vinegar and  
#a tablespoonful of butter4 ,serve1     
garnished with sliced beets1 olives and 
sprigs of parsley4                      
#ad4--;,hungarian ,dumplings4    ,mix #b
 eggs with #a tablespoonful of water1 a 
pinch of salt and enough  sifted flour  
to make a stiff dough4 ,roll out on a   
well-floured  baking-board as thin as   

possible4 ,cut into three-inch squares  
and fill  with the following mixture3 #a
 cup of cottage cheese2 mix with #a     
tablespoonful of butter1 #b beaten eggs1
 sugar1 cinnamon and nutmeg to  taste4  
,fill the dumplings1 press the edges    
well together4 ,boil some  milk1        
seasoned with a pinch of salt and sugar 
to taste4 ,lay in the  dumplings and    
boil until done4 ,serve with the sauce4 
#ae4--;,german ,stewed ,fish4    ,clean 
the fish4 ,cut into large slices2 salt  
well and sprinkle with  black pepper and
 let stew with sliced onion1 some celery
 and parsley4  ,add a few slices of     
lemon2 let cook fifteen minutes to the  
pound2 then  mix #a tablespoonful of    
flour with #b tablespoonfuls of butter2 
add to  the fish4 ,let cook five minutes
 more and serve hot or cold4            
#af4--;,french ,stuffed ,partridge4     
,clean1 singe and draw young partridges4
 ,season and stuff each bird  with      
chopped oysters well seasoned1 and      
sprinkle with parsley4 ,put a  small    

piece of butter in each bird2 place the 
birds in a baking-pan2  cover with thin 
slices of bacon2 add a little hot water 
and bake in a  hot oven until done4     
,serve with toast4      #ag4--,russian  
,pickled ,herring4    ,soak #a dozen    
herring over night in water2 then mash  
the milch and roes  and mix with #d     
tablespoonfuls of brown sugar4 ,put the 
herring in a  large dish with #b large  
onions sliced2 make alternate layers of 
herring1 onions and sliced lemon1 #h    
bay-leaves1 a few cloves1 whole  peppers
 and some mustard seed4 ,pour over all  
some vinegar4 ,ready to  serve in five  
hours4 ,will keep for one week4 ,serve  
with  boiled potatoes4                  
#ah4--;,hungarian ,duck4    ,season and 
roast the duck2 then cut into pieces for
 serving4 ,chop the  giblets2 add to the
 gravy in which the duck was roasted1   
with #a glass  of red wine1 #a_/d       
teaspoonful of paprica1 a pinch of      
cloves and the  juice of a lemon4 ,let  
boil2 add the sliced duck and let simmer

 until  tender4 ,serve hot2 garnish with
 fried croutons4      #ai4--,venison a  
la ,parisienne4    ,cut venison into    
pieces4 ,heat #b tablespoonfuls of      
butter2 add #a onion1  #a bay-leaf1 #b  
sprigs of parsley1 and #b of thyme1 all 
chopped fine4 ,add  the venison1 salt   
and pepper4 ,let all fry a few minutes2 
then add #a  cup of consomm and let     
simmer until tender4 ,add #a_/b glass of
 sherry  and #a_/b can of chopped       
mushrooms4 ,let all get very hot and    
serve with  toasted croutons4           
#bj4--;,jewish ,boiled ,fish4    ,clean 
and season a large fish with salt and   
pepper and let cook with #a  cup of     
vinegar1 #a large onion1 #b sprigs of   
parsley and #b of thyme1 #a             
tablespoonful of butter1 #a_/b cup of   
raisins1 a few cloves1 #a lemon  sliced 
and #a teaspoonful of prepared mustard4 
,let cook until done4  ,remove the fish2
 add #b large pickles chopped and #a_/d 
cup of sugar1 and  thicken with the     
yolks of #b eggs well beaten4 ,serve hot

 or cold1  garnished with parsley4      
#ba4--;,english ,stuffed ,duck4         
,clean and season the duck2 then chop   
the giblets4 ,add #a onion1 some  celery
 and parsley4 ,mix with #a cup of       
bread-crumbs and a beaten egg4  ,season 
this highly and fill the duck4 ,put in  
the dripping-pan with  some hot water1  
#a_/b glass of sherry and a lump of     
butter4 ,sprinkle  with flour2 bake     
until done4 ,serve with apple-sauce4    
#bb4--;,french ,stewed ,rabbits4        
,skin and clean the rabbits2 cut into   
pieces at the joints2 season  well4     
,heat #b tablespoonfuls of drippings in 
a stew-pan2 add the  rabbits1 #a onion  
and #b cloves of garlic sliced fine1 #a 
bay-leaf1 #b  sprigs of parsley and     
thyme4 ,let all brown a few minutes2    
then add #a  cup of hot water and cook  
slowly until tender4 ,thicken the sauce 
with  flour and butter2 add a glass of  
claret2 boil up and serve4              
#bc4--;,italian ,salad4    ,cut #a pound
 of cooked veal in very small pieces2   

add #a herring that  has been soaked in 
milk1 #c cooked potatoes1 #b pickles1 #c
 boiled beets1  #c apples1 #b stalks of 
celery1 #a cooked carrot4 ,pour over a  
mayonnaise  dressing and garnish with   
sliced hard-boiled eggs1 olives and     
capers4      #bd4--;,hungarian ,stewed  
,pigeons4    ,season the pigeons and    
stuff with chopped chicken4 ,let stew   
slowly  with chopped onions1 chives1    
celery and parsley2 add salt and paprica
  to taste4 ,cook until tender4 ,serve  
hot with beet salad4      #be4--,vienna 
,baked ,goose ,breast4    ,take the     
breast of the goose and cut the meat    
from the bone2 chop fine  with some     
onion1 #a clove of garlic1 parsley and a
 little thyme1 salt1  black pepper and  
paprica4 ,mix with #b eggs and fine     
bread-crumbs4 ,put  the chopped breast  
mixture back on the bone4 ,place in a   
baking-dish2  pour over some dripping2  
sprinkle with flour and bake until      
brown4  ,serve with sour apple compote4 
#bf4--;,italian ,veal and ,macaroni4    

,season tender veal cutlets with salt   
and red pepper and saut in hot          
olive-oil2 then cover and simmer until  
tender4 ,boil macaroni until  tender2   
drain4 ,add the macaroni to the veal    
with #a cup of stock1 and #c            
tablespoonfuls of chopped cheese4 ,let  
all simmer ten minutes4 ,put on a       
platter and cover with bread-crumbs     
fried in butter4 ,serve hot4            
#bg4--;,french ,squirrel ,fricassee4    
,cut the squirrels into pieces at the   
joints2 sprinkle well with salt2  let   
lay one hour2 then sprinkle with pepper 
and lemon-juice4 ,put #b  large         
tablespoonfuls of dripping in a pan2    
when hot1 lay in a squirrel  with #a    
sliced onion2 cover and let brown4 ,then
 add #a cup of  tomato-sauce1 some      
celery seed and chopped parsley and #a  
cup of hot  water4 ,let simmer until    
tender4 ,add #a_/b glass of sherry wine4
 ,let get  very hot and serve with      
,french peas4      #bh4--;,irish ,mutton
 ,stew4    ,season mutton chops with    

salt and pepper2 put a tablespoonful of 
hot  drippings in a saucepan2 add the   
chops1 some sliced turnips1 potatoes    
and onions1 salt and pepper4 ,then cover
 with water and cook slowly  until      
tender4 ,thicken the sauce with a little
 flour mixed with #a_/b cup  of milk4   
,season to taste and serve very hot4    
#bi4--;,german ,bread ,pudding4         
,crumb a stale loaf of bread to make #b 
cupfuls and soak in #a quart of  milk4  
,beat the yolks of #d eggs with #a cup  
of powdered sugar2 add the  bread1 a    
small cup of raisins and the grated peel
 of a lemon4 ,mix all  well4 ,put in a  
well-buttered pudding-dish and bake     
until brown4 ,beat  the whites with a   
pinch of salt1 sugar and a little       
lemon-juice spread  on the top4 ,let get
 light brown in the oven4 ,serve with   
wine sauce4      #cj4--;,hungarian      
,spice ,cakes4    ,sift #a pound of     
flour2 beat the yolks of #d eggs with #a
 pound of sugar2  add #a_/b ounce       
cinnamon1 #a_/b ounce of ginger1 #a_/d  

teaspoonful of  cloves1 some grated     
lemon peel and a pinch of salt4 ,make   
all into a  dough and roll into small   
cakes about an inch in diameter4 ,put on
  well-buttered baking-plates1 sprinkled
 with flour1 and bake in a  moderate    
oven until a rich brown4 ,serve with    
wine4      #ca4--;,french ,braised      
,sweetbread4    ,parboil the            
sweetbreads2 drain4 ,put in the         
baking-pan with a piece of  salt pork1  
#a onion1 #a carrot1 #a bay-leaf and a  
sprig of thyme1 all cut  fine4 ,sprinkle
 with pepper1 dredge with flour2 add    
#a_/b cup of stock4  ,let cook in the   
oven until done4 ,serve with mushrooms4