with vanilla. Spread on the pudding and let brown slightly in a hot
oven. Serve with lemon sauce.


18.--Vienna Dumplings.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to
make a stiff batter. Then drop by the tablespoonful into boiling
salted water until they rise to the surface. Remove to a platter and
fry some onions in hot butter. Sprinkle with salt and pepper and pour
over the dumplings.


19.--Bavarian Sauerkraut.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
sugar. Let all cook until tender. Serve with potato dumplings.


20.--Chicken Croquettes a la Reine.

Chop cold cooked chicken with some mushrooms, parsley and thyme and
season with salt, black pepper and cayenne. Add a tablespoonful of
butter and 2 well-beaten eggs. Then form into croquettes. Dip in
beaten egg and fine bread-crumbs and fry in deep hot lard to a golden
brown. Make a cream sauce and serve with the croquettes. Garnish
with parsley.