OCTOBER 69 



Let onion atoms lurk within the bowl 



And, half -suspected, animate the whole. 



Of mordant mustard add a single spoon, 



Distrust the condiment that bites so soon ; 



But deem it not, thou man of herbs, a fault 



To add a double quantity of salt. 



Four times the spoon with oil from Lucca brown, 



And twice with vinegar procured from town ; 



And, lastly, o'er the flavoured compound toss 



A magic soupcon of anchovy sauce. 



Oh, green and glorious! Oh, herbaceous treat! 



'Twould tempt the dying anchorite to eat; 



Back to the world he'd turn his fleeting soul, 



And plunge his fingers in the salad bowl J 



Serenely full, the epicure would say, 



"Fate cannot harm me I have dined to-day." ' 



Fried (German) Pudding. To make the batter 

 put two pints of milk to boil, with a tiny pinch of salt 

 and two ounces of butter. When boiling, stir in very 

 smoothly eight ounces of finest Hungarian flour. (Use 

 no other flour than Hungarian or Austrian for all sweets 

 and sauces.) Stir till the batter recedes from the sides 

 of the stewpan, then pour it into a dish to get cold. 

 Add six eggs and two spoonfuls of rum ; mix gently. 

 Put a deep iron pan full of frying -fat on the fire, but 

 let it get only moderately hot. Fry the batter in round 

 balls in the following way : To make this very German 

 pudding properly, one should have a large tin syringe, 

 made specially for the purpose, but in its absence the 

 batter must be taken up by small teaspoonfuls and 

 dropped into the fry ing -fat. It will form round balls, 

 which should be constantly moved about with a spoon 

 to get them golden -coloured all over. When they show 

 little cracks they are sufficiently done. For this method 

 the batter should be made a little stiffer than for the 

 syringe by adding a little more flour. Serve with dis- 

 solved fruit syrup or custard. 



