28.—­Dutch Stewed Fish.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done.  Remove fish to a platter.  Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar.  Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter.  Add to the sauce and boil.  Lay the fish in the boiling sauce ten minutes; then serve.

29.—­Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot.  Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.  Add 1 tablespoonful of flour; stir until light brown.  Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.  Boil well.  Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

30.—­Austrian Apple Omelet.

Peel, core and slice some apples very thin.  Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender.  Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set.  Cover thickly with sugar and sprinkle with cinnamon.  Serve hot with wine sauce.

31.—­Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter.  When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne.  Remove the fish to a platter.  Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.  Let get very hot and pour over the fish.  Garnish with parsley.  Serve hot.

APRIL.

1.—­Italian Tongue.

Boil a beef tongue until tender; skin and slice thin.  Heat 2 tablespoonfuls of butter.  Add 1 chopped onion and 2 cloves of garlic minced fine.  Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste.  Let boil.  Add the sliced tongue, and 1/2 glass of sherry wine.  Simmer ten minutes.  Serve with baked macaroni.

2.—­German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar.  Soak 1/2 loaf of bread in water; press out dry.  Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice.  Add flour sifted with a teaspoonful of baking-powder.  Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done.  Serve hot or cold.

3.—­Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger.  Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley.  Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender.  Serve with baked potatoes.