sh and put in alternate layers of the
mixture and pears that have been boiled with water, sugar and claret.
Bake slowly three hours.

KRAUT KUGEL

Chop up cabbage and let stew in fat slowly until quite brown. Do this
the day previous to using. Next day mix in with the stewed cabbage
one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
some finely chopped citron, one-fourth pound of almonds (mixed with a
few bitter almonds), one-half teaspoon of salt, some cinnamon and
allspice, about a teaspoon, juice and peel of one lemon and four eggs.
Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
slowly.

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.

APPLE SCHALET, No. 1

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 bot