365 Foreign Dishes, page 49 by Unknown
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juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one-half hour and serve.
30.--Polish Stewed Calves' Feet.
Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot.
OCTOBER.
1.--Oriental Pudding.
Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter. Then remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce.
2.--Swedish Batter Cakes.
Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot.
3.--Chinese Chop Suey.
Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot.
4.--Russian National Soup.
Chop and fry all kinds of vegetables until tender. Make a
highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs o