APPLE KUGEL

Soak half a loaf of bread in water and squeeze dry, shave a cup of suet very fine and cut up some tart apples in thin slices. Add sugar, raisins, cinnamon, about one-quarter cup of pounded almonds and the yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff froth last. Bake one hour.

RICE KUGEL

Boil one cup of rice in water until done, then let it cool. In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup of powdered sugar, a little cinnamon, the grated peel of one lemon, the yolks of three eggs, adding one at a time; one-half cup of raisins seeded, one-half pound of stewed prunes pitted, then add the cold rice.
One-half cup of pounded almonds mixed with a few bitter ones improves this pudding. Serve with a pudding sauce, either wine or brandy. This pudding may be eaten hot or cold and may be either baked or boiled. If baked, one hour is required; if boiled, two hours; the water must be kept boiling steadily. Left-over rice may be used, butter instead of the fat, and the rice may be boiled in milk.

CARROT SCHALET

Boil one pound of carrots, let them get perfectly cold before grating them. In the meanwhile cream a heaping tablespoon of drippings or chicken fat and four tablespoons of sugar, add gradually the yolks of four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a little grated nutmeg, three tablespoons of flour, one teaspoon of baking-powder, pinch of salt, and the beaten whites last. Heat a few tablespoons of fat in a pudding dish, pour in the mixture and bake in a moderate oven one hour, then sprinkle sugar and cinnamon and return to oven for a few moments to brown. Serve hot.

APPLE SCHALET

Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work well into the sifted flour. Put it on a pie-board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll. Do not work over five minutes. Now take half of this dough, flour your pie-board slightly and
roll out as you would pie dough, about once as thick. Grease a deep pudding-dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding-dish, bottom and sides, clear to the top, fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and melted drippings here and there. Sprinkle thickly with
sugar, half brown and half white, and a little ground cinnamon. Moisten each layer with one-half wine-glass of wine. Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer. Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking. Roll the side dough over the top with a knife and pour a cup of water over the pudding
before setting it in the oven. Time for baking, two hours. If the top browns too quickly, cover.

This advantage of this pudding is, it may be baked the day previous to using, in fact, it is better the oftener it is warmed over--always adding a cup of water before setting it in the oven. Before serving the pudding turn it out carefully on a large platter, pour a wine-glass of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames. A novice had better try this pudding plain, omitting the wine, brandy, almonds and citron, moistening with
water instead of wine before baking. Almost as nice and very good for ordinary use. Some apples require more water than others, the cook having to use her own judgment regarding the amount required.

SPAETZLEN OR SPATZEN

Sift two cups of flour into a bowl, make a depression in the centre and break into it two eggs, add a saltspoon of salt and enough water or milk to form a smooth, stiff dough. Set on some water to boil, salt the water and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife. When the spaetzle are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter. Now heat two tablespoons of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter. Another way to prepare them is after having taken them out of the water, heat some butter in a spider
and put in the spaetzle, and then scramble a few eggs over all, stirring eggs and spaetzle together. Serve hot.

SAVORY MACARONI

After baking; some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles. Break half a pound of macaroni into short pieces, boil them in salted water until fairly tender, then drain.

In a little butter in a saucepan brown a level tablespoon of very finely chopped onion, then add three or four sliced tomatoes, a half teaspoon of powdered mixed herbs, a little nutmeg, salt and pepper. When the tomatoes are reduced to a pulp add one pint of milk and allow it to come to the boiling point before mixing with it two tablespoons of the browned flour moistened with water.

Stir and boil till smooth, press the whole through a strainer and return to the saucepan. When boiling, add the macaroni and a few minutes later stir in two tablespoons of grated or finely chopped cheese.

It may be served at once, but is vastly improved by keeping the pan for half an hour by the side of the fire in an outer vessel of water. Or the macaroni may be turned into a casserole and finished off in the oven.

For a meat meal the onions may be browned in sweet drippings or olive oil and soup stock substituted for the milk.

BAKED MACARONI WITH CHEESE

Cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the colander. Put the macaroni in a pudding-dish in layers, covering each layer with cream sauce and grated cheese, one cup will be sufficient, and on the top layers sprinkle one cup of buttered bread crumbs. Bake in oven until the crumbs are brown.

SCALLOPED NOODLES AND PRUNES

Make broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and cinnamon. In a well-greased baking-dish place one-quarter of the noodles, bits of butter or other fat, add one-half of the prunes, then another layer of the noodles, butter or fat, the remaining prunes, the rest of the noodles. Pour over the prune juice and spread crumbs over top and bake in a moderate oven until crumbs are brown.

SALMON SALAD

Either cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can. Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.

HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.

HERRING SALAD

Soak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine. Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
Herring can be left whole, dressing made and poured over whole herrings.

RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of Madeira, arrak or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve cold.

VEGETABLE HASH

Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash.

BELGIAN RED CABBAGE

Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
cloves, one onion sliced thin, one bay leaf, two cups of water, three
tablespoons of drippings in saucepan, then add five or six greening
apples, peeled and cut in quarters. Lastly, put in one medium-sized red
cabbage, cut in halves and then sliced very thin. Cook three hours and
then add two tablespoons each of sugar and vinegar; cook one minute
more.