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Jewish Shallét. Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter.
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce.
Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing. Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board.
Fry some eggs and put on a platter with the sweetbreads and serve with tomato-sauce. Polish Apple Dumpling. Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done. Serve with wine sauce. Swiss Potato Dumpling.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well-buttered baking-dish and let bake in a hot oven. Serve at once. Italian Batter Cakes.
Thrush received their earnest congratulations with the quiet dignity of one who felt that they did not spring from exaggeration of sentiment. Like all great artists he knew when he had done well. But when Rosamund and Dion were about to retire, and to leave him with Robin and the nurse to the tea and well-buttered toast, he suddenly emerged into an emotion which did him credit. "Madame!"
Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. Dutch Sweet Potato Puff.
Cut up among the sugar a pound of the best fresh butter, and stir them to a cream. Beat twelve eggs till perfectly thick and smooth, and stir them gradually into the butter and sugar, alternately with the flour. Then add by degrees, the fruit, spice and liquor, and stir the whole very hard at the last. Then put the mixture into a well-buttered tin pan with straight or perpendicular sides.
Beat the whites of three eggs very stiff and add them last. Pour the dough to the depth of about half an inch into well-buttered tins and bake in a slow oven for one-half hour. One cup of sugar, one-third cup of boiling water, white of one egg beaten stiff.
Remove from the fire, and gradually add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to "set."
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