[Kitchen Witch]

16.?Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as possible on toast.

17.?Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.

18.?English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

19.?Vienna Peach Torte.

Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

20.?Egyptian Meat-Pie.

Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.

21.?Russian Boiled Fish.

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.

22.?Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done.

23.?Vienna Stewed Carrots.

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

24.?Russian Fish-Roll.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie-paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine-sauce.

25.?India Curried Eggs.

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.

26.?Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

27.?Jewish Crebchen Soup.

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

28.?French Veal Soufflé.

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.

29.?Belgian Potato Salad.

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

30.?Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

31.?Rissotto (ITALIAN).

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.