Scotch Soup.

Just 4 u

Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced
leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain.
Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine.
Cook all together and serve hot.

German Pot Roast.

Just 4 u

Take a 5−pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add
2 bay−leaves, a few peppercorns and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a
saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the
spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes.

Swiss Potato Dumpling.

Just 4 u

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 eggs.
Make into a soft dough; roll out and then spread with fried bread−crumbs. Make into round dumplings and let
boil twenty minutes. Serve hot with melted butter poured over.

Polish Apple Dumpling.

Just 4 u

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.

Russian Fried Sweetbreads.

Just 4 u

Clean and season the sweetbreads with salt and pepper and sprinkle with lemon−juice and chopped parsley.
Roll in fine bread−crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and
serve with tomato−sauce.