Radishes (58) Olives

Tschi, Russian Style

Sheepshead, Clam Sauce (2173) Potatoes, Italienne (1074)

Noix of Ham, Piquante Sauce (860)

Brussels Sprouts (618)

Roast Chicken with Cress (290) Sliced Tomatoes (461)

Biscuits, Portugal

2747. Tscm, Russian Style

Place in a soup pot a two-pound piece lean beef, half pound smoked bacon, two smoked sausages, one carrot, one onion, two leeks, two branches each celery and parsley. Season with a level tablespoon salt and teaspoon crushed whole black pepper, moisten with four quarts water, and let gently simmer for two and a half hours, being careful to skim off fat once in a while and to keep it at same simmering point from beginning to end.

Thoroughly wash, drain and chop a quarter pound of sauerkraut. Heat two tablespoons melted butter in a sautoire, add one finely chopped onion, gently brown for five minutes, then add the sauerkraut and cook for ten minutes, stirring meanwhile. Add three tablespoons flour, stir well while heating for one minute, strain broth through cheesecloth into pan, mix well, pour in one and a half pints water and gently boil for one hour. Cut a piece each of the beef and bacon and the two sausages into very small square pieces, add them to soup with a half teaspoon freshly chopped parsley, boil for five minutes, pour soup into tureen and serve.

2748. Biscuits, Portugal

Place in a copper basin four ounces sugar, four egg yolks, a tablespoon rum, and beat up with whisk for ten minutes. Scald two ounces almonds in boiling water for two minutes, drain, peel, pound in mortar with white of an egg to a smooth pulp, rub through sieve into a bowl, add the juice of two sound oranges, the grated rind of one, and mix thoroughly. Beat up whites of the four eggs to a stiff froth and add to preparation, mix well with the skimmer, then pour in almonds and oranges and again mix well.

Line the bottom of a small, square, buttered tin with sheet of buttered paper, then drop in the preparation, sprinkle a little powdered sugar over, set in oven for twenty-five minutes, remove to a table, let rest for ten minutes, turn cake on the table, lift up paper, cut cake in twelve equal parts, dredge a little powdered sugar over, dress on dish with folded napkin and serve.