22.—­English Boiled Pudding.

Mix 1/2 pound of butter 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 buttered 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 butter and flour; let boil up.  Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

24.—­Scotch Cream Muffins.

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 butter.  Stir in the flour; add the whites beaten to a stiff froth.  Beat all well together.  Fill the muffin-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 butter, 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 butter; 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 butter; 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 butter; lay in a buttered 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 butter, 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 butter 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 balls and boil in salted water until done.  Serve hot with melted butter poured over them, and garnish with parsley.