nd 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast.
14.--Italian Sugar Cakes.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing.
15.--Oriental Stewed Prawns.
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled r
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