Bavarian Fried Brains.

Just 4 u

Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and
mash up well with 1 tablespoonful of butter, some bread−crumbs and parsley chopped, salt and pepper to
taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with
tomato−sauce.

French Baked Apple Dumplings

Just 4 u

Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt,
sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well−buttered
baking−dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.

Dutch Veal Stew.

Just 4 u

Season 3 pounds of veal with salt, pepper and lemon−juice. Put a few slices of bacon in a stew−pan; when
hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme
and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed
with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.

German Baked Cabbage.

Just 4 u

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the
inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread−crumbs and 1/2
cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves;
cover the top with leaves. Put in a baking−pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let
bake until brown. Serve hot.

Scotch Stewed Onions.

Just 4 u

Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir
in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with
pepper, and salt to taste. Add the onions; let boil up and serve.