Bavarian Apple Pie

Just 4 u

Line a deep pie−dish with rich pie−paste. Let bake and fill with chopped apples, raisins and chopped nuts,
sugar and a pinch of cinnamon and nutmeg. Then cover with cake−crumbs and let bake until done. Beat 3
whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few
minutes to brown on top.

Belgian Poached Eggs.

Just 4 u

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the
top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long
enough to heat the egg, and serve at once.

Vienna Cherry Cake.

Just 4 u

Make a rich biscuit dough; roll out; then put on a well−buttered baking−tin. Stone black cherries. Sprinkle the
dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a
sweetened egg custard and bake until brown. Serve cold.

Polish Bread Pudding.

Just 4 u

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted
butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat
the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover
with the beaten whites; set in the oven to brown.

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.