slowly until tender. Thicken with flour mixed with 1/2 cup of milk.
Add chopped parsley; season to taste and serve with baked potatoes.


23.--French Baked Apple Dumplings.

Peel and core apples; sprinkle well with sugar. Then mix some cold
boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour
enough to make a dough. Cover the apples with the dough; put in a
well-buttered baking-dish with 2 tablespoonfuls of butter and bake to
a delicate brown. Serve with whipped cream.


24.--Bavarian Fried Brains.

Clean and boil the brains in salted water; add 1 onion sliced; let
cook ten minutes. Remove the brains and mash up well with 1
tablespoonful of butter, some bread-crumbs and parsley chopped, salt
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
by the tablespoonful until brown. Serve with tomato-sauce.


25.--Polish Bread Pudding.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
pulverized sugar. Spread the pudding with jelly and cover with the
beaten whites; set in the oven to brown.