MARCH

1.−−Chicken Chop Suey (CHINESE).

Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.

2.−−Jewish Shallét.

Line a well−buttered pudding−dish with a rich pie−paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done.

3.−−Russian Relish.

Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon−juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley.

4.−−Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon−juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

5.−−Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay−leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar. Boil up and pour over the fish. Serve with toast.

6.−−Jewish Stewed Brains.

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices.

7.−−Austrian Apple Strudel.

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Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until brown.

8.−−Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon−juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well−buttered pudding−dish and bake. Serve with wine sauce.

9.−−Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.

10.−−Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine. Thicken the sauce with flour, boil and serve hot.

11.−−Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff−paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato−sauce.

12.−−Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard−boiled eggs and olives.

13.−−Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.

14.−−Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon−juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice.

15.−−Scotch Baked Mutton.

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Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

16.−−Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well−buttered baking−dish; sprinkle with fine bread−crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato−sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing.

17.−−Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping−pan with some hot water and let roast until tender. Serve with boiled macaroni.

18.−−French Apple Soufflé.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered pudding−dish and bake in a moderate oven until done.

19.−−German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well−buttered baking−tin and bake until a deep yellow.

20.−−French Waffles.

Sift 3 cups of flour with 1−1/2 teaspoonfuls of baking−powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top.

21.−−Swedish Stewed Mutton.

Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.

22.−−Swedish Pie.

Make a rich pie−dough; line a deep pie−dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot.

23.−−Greek Stuffed Egg−Plant.

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Parboil the egg−plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread−crumbs and bits of butter. Put in a baking−dish with a little stock and bake.

24.−−Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica. Beat well together with some bread−crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.

25.−−Japanese Eggs.

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon−juice. Put the eggs on the rice and pour a little hot tomato−sauce over the base of the platter and serve.

26.−−Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

27.−−Hungarian Fruit Roll.

Make a pie−dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking−pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce.

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;

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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.