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Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato-sauce. Japanese Salad. Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives. Polish Chops.
Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce. Jewish Gefuellte Fish. Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch slices. Remove the skin from one side of the slices.
Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. German Prune Pudding. Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce. Austrian Potato Dumplings.
Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney. Swiss Veal Pie.
Cortelyou." Mary Lou briskly served potatoes and creamed carrots and summer squash; Susan went down a pyramid of saucers as she emptied a large bowl of rather watery tomato-sauce. "Well, they tell us meat isn't good for us anyway!" piped Mrs. Kinney, who was rheumatic, and always had scrambled eggs for dinner.
Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot. Swedish Salad.
Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce. Hungarian Noodle Pudding. Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to taste. Add the beaten whites.
"'You will return to your old camping-ground, Colonel, said the General, placidly. 'Now, he added with serene satisfaction, 'we will have some brigade drills! "Brigade drills! Since Mr. Pickwick, with his heartless tomato-sauce and warming-pans, there had been nothing so aggravating as to try to solace us, who were as good as on board ship and under way, nay, in imagination as far up the St.
Season highly with salt, black pepper and a pinch of cayenne. Mix with 1 egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. Baden Stewed Lentils. Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with vinegar.
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