13.--Russian Stuffed Tongue.

Take fresh beef-tongue; make an incision with a sharp knife and fill
with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt
and pepper. Sew up and let boil until nearly done. Remove the skin.
Then stick cloves all over the tongue, and let cook until tender. Add
2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve,
garnished with sliced beets, olives and sprigs of parsley.


14.--Hungarian Dumplings.

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough
sifted flour to make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut into three-inch squares and fill
with the following mixture: 1 cup of cottage cheese; mix with 1
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some
milk, seasoned with a pinch of salt and sugar to taste. Lay in the
dumplings and boil until done. Serve with the sauce.


15.--German Stewed Fish.

Clean the fish. Cut into large slices; salt well and sprinkle with
black pepper and let stew with sliced onion, some celery and parsley.
Add a few slices of lemon; let cook fifteen minutes to the pound; then
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
the fish. Let cook five minutes more and serve hot or cold.