IN F OR EIGN K ITC HEN S W i th about m am F R OM AN D F R AN C E E R MAN E N GL , , G Y, ITALY, AN D TH E N OR TH . E C AMP L BY H EL N BE L, ' ” AU H R or r un usms r WAY m uousxx xxp m c T O AN D cooxuto, ” " " PR ISON BRS op r ovn n w T ux W H AT- TO- O um , D c , " ’ " " ’ m as. un an n ous m c on s . m ss muuuDA s " " ’ OPPORTU N IT Y. R OGE R n xn xs w v s " m our xou. I3 C> SCF C) I¢ R O BE R T S B R O T H E R " 1 893 . TH E A WOR D TO R EADER . WH I LE foreign c ook - b ooks are acc essible o al l o f f t readers oreign languages , and American ones h ave b orrowed from th em " ” fo r w kn w hat we o as French cookery, it is di ffic ul t often to judge the real value o f s i f x m a di h , or decide e peri ent in new i directions i s worth while . The recipes n f l l wi n h the o o g c apters , prepared originally fo r TH E EPIC U E o f B s w R , o ton , ere gathered sl o wl u f u e use y, as the a thor o nd th m in , and are mo st o f them taken from fam ily recipe S o s as al u as m . book , v ed abroad at ho e a many requests have c om e fo r th e m i n so m e m ore convenient form than that offered i n m z a s the aga ine , th t their p resent hape has ii A WOR D TO TH E R E AD E R . been determined upon, and it is hoped they m ay be a wel c o m e addition to the house ’ keeper s private store o f rules fo r varying of the monotony the ordinary menu . BOSTON ovemb e r 1 8 2. , N , 9 TABLE OF C N TE N TS O . C HAPTE R F IR ST . E N GLAN D . Beefstea Puddi 8 I . Ch esh r e Ch ee se 8. C h o s k ng, , 4 i , p , - 1 0 . D e vo n sh r Cre am 1 1 . Yor sh r e Te a c a e s i e , k i k an d H am s 1 1 . E l i h astr I I . A r i c o , ng s P y, p t ' Pufls 1 2 . E l i h S tor e r oo m s I . E l i h , ng s , 4 ng s - Lod i h oue 1 . E l i h K c h e n s 1 6 g ng s s , 5 ng s it , . C HA TE R E N D P S C O . F R AN C E . Bri l l at S avar i n 2 . Am ri an Be f e a d sc r i b ed , 5 e c e st k e b M ar Twai 2 6. Fr n h Ec n om 2 . Par i y k n , e c o y, 7 s i t h n s 1 8. Ft en F uro an Di n K c e c h ue 2 . E e , l, 9 p n er s 0 . F re n c h C oo e r 1 . C ar vi wi th a , 3 k y, 3 ng H atc h e 2 . C h ar c uter i e s . Gar n i sh t, 3 , 3 3 , 3 4, F r e n c h H ouse ee i n . k p g, 3 5 CH A TE R TH IR P D. GE R MAN Y. r . Am H ote Coo e 8 Tr ave i n er an s 0 . l k y, 4 ll g ic , 5 C on u ti n e n tal H o se ee e rs 0 . Fami R e c e s 0 . k p , 5 ly ip , 5 r T iv TABLE a GON TE N S . ’ r u r s G ossm tte Tr ai i 1 . Th e F r a uR a m 2 . n ng, 5 , 5 ’ Goe th e s R oom . Con t n e n ta Br e a fasts . , 53 i l k , 54 G e r m an C o w . Ger m an Di r e 6 . r s, 55 nn s, 5 Ge m an Desse r ts 8 . Frut n d F d G a oo 8 . n , 5 i , 5 er ma C ook . A Ge r m an S or eroom 60 . , 59 t , C H APTE R F OU R TH . I TALY . I a an Ab s n en c e . I ta an F re l ac es 8 . An t li ti , 77 li i p , 7 t n H us e r s . so . e o 8 . I a a o e e e 88 R i o 8 g l , 7 li k p , tt , 9 I ta an S orer oom s 0 . li t , 9 C H APTE R F IF TH . N OR WAY, SWE DE N , AN D TH E N OR TH . Fea s on th e F i ord 8. A N or we i an D n n er t , 9 g i r . N or i an ud ar t . Tab e Se vi c e 1 0 0 we P P y, 99 l , g di 1 0 1 . A Ch r stm as ar t 1 0 2 . Br et 1 0 . ngs, i P y, , 3 u Su r s 1 0 . Bon der s 1 0 . Bon de r H o e p pe , 4 , 5 s s, 1 . r we n K tc h e n s 1 0 . Bon der D n n er s 0 6 N o gia i , 7 i , ’ 1 0 8. d an d Vel l z 1 0 . Gr b gg, 9 IN DE" OF R EC IPES . Be ef E n r ee of w th Mac ar on , t , i i Beef T on gue auGrati n Bi r ds i n a F orm Ca es Ban bur k , y — Yor ksh ir e Tea c ake s N or m an dy Spic e Br ead ’ "ueen Ch ar lotte s Cake C aul i flowe r i n a F or m Ch ar lotte Ap p l e N or wegi an Swedl S h Ch ar tr euse of Par tr i dges Ch eese L tt e Soufii és of , i l Ch e stn ut S ouffle Cr e am Devon sh r , i e M oul d of w th Wood S , i tr awb err ies Wh ite Wi n e Croc an te Fr tte r s Cr eam i , un e ts D evon sh i r J k , e M ac e dom e of F rui ts N al e n ski s N oodl e s Moul d of w , i th H am N or m an dy Spic e Br ead Pan c akes with Ve al or H am Pan - for te of Sie n a Patés o f Lam b Burgun dian 0 vi I N DE " OF R E 011 155 . ast es Game P i , of Grouse ar r d es E n tr ee of P t i g , Pot- au- te u Polen ta with Gr avy Potti n g of Beef Ch ic ke n an d Pigeon s udd n Bee fs ea P i g, t k R abb t u ed i , J gg Je llied R agout of Ox- tail R aviol i R isotto ' R 6g1 6d . S a ads S our e for l , J lly H e rrin g e ed of o utr or Gam e J lli , P l y Wh i te Mayon n ai se S wedish Sauc e 1 l a Di ab le Sou Bou ab a sse ps, ill i Cabb a e N or wa g , y C onsom mé with Cr eam of Egg Cr eam of Barley Lam b Broth with R avioli with Sum m er Squash with Par m esan Paste Pur ee of Ch estn uts S wedish Fi sh Soup Srasi s (R ussi an ) . with fin e h erb s (Polish ) Var e n i ki s Swede n an d ol an d , P Veal sc alloped with H er ri n g Germ an Cur ryof Watr ouski s IN F OR E IGN K ITC H E N S . EN GLAN D. H E Am erican wh o seeks to gath er from modern English l iterature som e theory as to how an Englishman really lives is sadly d n ivided in his conclusions . O one side he ” " o f s f o f reads the roa t bee old England , its a - d - va pl rn pud ings and mince pies, and the n d of C s - e h rio s ishes hri tmas time.