Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.

21.--Jewish Purim Torte.

Line a well-b.u.t.tered baking-dish with a rich pie-paste. Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.

22.--English Boiled Pudding.

Mix 1/2 pound of b.u.t.ter with 1/2 pound of powdered sugar to a cream.

Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a b.u.t.tered pudding-mold, and let boil until done. Serve with brandy sauce.

23.--German Stewed Brains.

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with b.u.t.ter and flour; let boil up.

Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

24.--Scotch Cream m.u.f.fins.

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted b.u.t.ter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the m.u.f.fin-rings 1/2 full and bake in a quick oven for twenty minutes.

25.--French Tart.

Make a rich pie-dough. Line a large pie-dish with the paste and bake.

Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted b.u.t.ter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glace. Mix 1 ounce of granulated sugar with 1 tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.

26.--Polish Stewed Beans.

Break string-beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of b.u.t.ter; stir in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes.

Serve hot with a beef pot roast.

27.--Vienna Milk Rolls.

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of b.u.t.ter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit-cutter; rub with melted b.u.t.ter; lay in a b.u.t.tered baking-pan; let raise one hour; then bake in a hot oven twenty minutes.

28.--Scotch Potato Stew.

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot b.u.t.ter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve.

29.--Jewish Dumplings.

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in b.u.t.ter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into b.a.l.l.s and boil in salted water until done.

Serve hot with melted b.u.t.ter poured over them, and garnish with parsley.

30.--Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of b.u.t.ter; add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion.

Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.

_MAY._

1.--Turkish Puree.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of b.u.t.ter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley.

2.--Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of b.u.t.ter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon.

Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a b.u.t.tered pudding-dish and pour over 1/2 cup of melted b.u.t.ter; let bake in a moderate oven until brown. Serve hot.

3.--English m.u.f.fins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light.

Then add 1/2 cup of melted b.u.t.ter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well-greased m.u.f.fin-rings half full with the batter and bake in a quick oven until done. Serve with b.u.t.ter.

4.--Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with b.u.t.ter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of b.u.t.ter. Let bake until brown and tender. Baste often with the sauce and serve.

5.--Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot b.u.t.ter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.

6.--Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the sauce.

7.--Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream.