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.