Allied Cookery: British, French, Italian, Belgian, Russian

pickles, capers, and peppers, and 1/2 cup of water. When these are cooked, add 1 tablespoon of butter and cook a little while longer, then pour over the onions and serve. FRIED PUMPKIN OR SQUASH (Italian) Take a slice of pumpkin or squash, remove the rind and the seeds. Cut it into fine strips. Roll in flour and dip in egg, and fry in boiling lard or olive-oil. If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry. CUCUMBERS (Italian) Peel and boil 3 or 4 cucumbers in salted water for 5 minutes. Drain and cut them into pieces 1 inch thick and put them in a frying-pan with 1 ounce of butter, a little flour, and 1/2 pint of stock; stir well, and add some salt and pepper. Reduce for about 15 minutes, stirring until it boils; add 1 teaspoon of chopped parsley, 1/2 a teaspoon of grated nutmeg, 1/2 a cup of cream, and the beaten-up yolks of 2 eggs. Put on the fire again for 3 or 4 minutes. Do not let boil, and serve hot. SARMA (Serbian) Put a cabbage in boiling water. Let it stand while preparing the rest of the dish. Fry 4 onions in 1 tablespoon of lard. Mix 2 lbs. of chopped pork and 2 lbs. of chopped beef with the onions. Stir into this 4 raw eggs. Add 1/2 lb. of rice, salt and pepper. Remove the cabbage from the water, tear off the leaves and put into each leaf two tablespoonsful of the meat and rice mixture, wrapping it so that the contents should not come out. Put a little sauerkraut in a pot, then a layer of the filled cabbage leaves, continue doing this until the pot is filled. Cook slowly about 1 hour. Make a sauce putting 1 tablespoon of lard in a saucepan on the fire, and add a chopped onion. When a golden brown, add 1 tablespoonful of browned flour and paprika to taste. Add a cup of water. Pour this sauce into the pot and