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

1 beaten egg, and enough milk to make a paste to roll out. Cut into squares or rounds and bake in a quick oven. BLINNI (Russian) Mix together 2-1/2 cups of tepid milk, 4 cups of flour with 1/2 a yeast cake and put in a warm place to rise 6 or 8 hours. One hour before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry like ordinary pan cakes. Serve very hot one on top of the other, well buttered. Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them. BAKED HOMINY (New England) A good way to prepare any cereal for children. Put a pint of milk with 2 teaspoons of sugar and one of salt in a saucepan on the fire--when at the boiling point add 6 oz. of hominy; let it cook about ten minutes. Remove the saucepan from the fire, add a tablespoonful of butter and three eggs. Pour this into a baking pan and bake about 20 minutes. Baked hominy may be served with meats or fish. MARRONS GLACÉS Put the chestnuts on the fire in cold water, boil 5 minutes, take them out, and while hot strip them of their outer and inner skins. Put them in a big saucepan containing a syrup of the proportion of 1/2 lb. of sugar to 1 quart water and 1 teaspoonful of butter, when they come to the boiling point remove to the back of the stove. Use a large quantity of the syrup to the quantity of chestnuts. This syrup should diminish very slowly. When it has become very thick take out the chestnuts and drain them, add a little vanilla to the syrup. Now pour boiling water over the chestnuts to remove the syrup which covers them. Dry them well. Beat the thick syrup until it is opaque, then roll the dry chestnuts in it; remove with a skimmer and let them dry on a sieve. Prunes may be treated in the same way. SMALL CUCUMBER PICKLES Put 1 pint of salt on 1/2