25.--Jewish Veal Stew.

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup
of raisins, a pinch of cloves and cinnamon and a tablespoonful of
horseradish. Thicken the sauce with buttered bread-crumbs; season with
salt and pepper to taste. Serve with boiled rice.


26.--French Pop-overs.

Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
pint of flour with 2 teaspoonfuls of baking powder; add 1/2
teaspoonful of salt and the whites of the eggs beaten to a stiff
froth. Flavor with rose-water. Mix well together and pour into hot
well-buttered cake-tins. Bake in a quick oven until a light brown.
Serve hot with French coffee.


27.--German Egg Toast.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.


28.--Irish Potato Puffs.