365 FOREIGN DISHES

A Foreign Dish for every day in the year

1908

_JANUARY. _

1. --Austrian Goulasch. 

Boil 2 calves' heads in salted water until tender; then cut the meatfrom the bone. Fry 1 dozen small peeled onions and 3 potatoes, cutinto dice pieces; stir in 1 tablespoonful of flour and the sauce inwhich the meat was cooked. Let boil up, add the sliced meat, 1teaspoonful of paprica and salt to taste; let all cook togetherfifteen minutes then serve very hot. 

2. --East India Fish. 

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in astew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint ofmilk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1teaspoonful of paprica and salt to taste. Let cook a few minutes, thenstir in 1 large tablespoonful of boiled rice. Serve very hotwith toast. 

3. --English Gems. 

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cupof molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar siftedwith 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants andchopped citron. Mix well and fill buttered gem pans 1/2 full and bakeuntil done. Then cover with chocolate icing. 

4. --Turkish Pudding. 

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonfulof vanilla; then mix the gelatin with 1 pint of whipped cream. Mix allwell together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream. 

5. --Chinese Chicken. 

Cut a fat chicken into pieces at the joints; season with all kinds ofcondiments; then put in a deep saucepan. Add some chopped ham, a fewsliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Coverwith hot water and let stew slowly until tender. Add some Chinesesauce and parsley. Serve with shredded pineapple. 

6. --Scotch Scones. 

Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of sodamixed with 1 pint of sour milk. Mix to a soft dough. Lay on awell-floured baking-board and roll 1 inch thick. Cut with a roundcake-cutter and bake on a hot greased griddle until brown on bothsides. Serve hot with butter. 

7. --Egyptian Meat Balls. 

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonfulof curry-powder; add 2 stalks of chopped celery, 1 small onion andsome chopped parsley. Mix with 2 beaten eggs and 1/2 cup ofbread-crumbs, and make into small balls. Let cook in hot butter untiltender. Serve on a border of boiled rice and pour over all a highlyseasoned tomato-sauce. 

8. --Austrian Potato Dumplings. 

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce ofbutter; add salt to taste. Mix well; add flour enough to form intodumplings and fry in deep hot lard until brown. Serve hot withcooked fruit. 

9. --Belgian Rice Dessert. 

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants;stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls ofsugar. Remove from the fire. Add 1 teaspoonful of vanilla; then forminto cylinders. Dip in beaten egg and fine bread-crumbs and fry agolden brown. Sprinkle with pulverized sugar and put some red currantjelly on top and serve. 

10. --Bavarian Pear Pudding. 

Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of choppedsuet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the gratedpeel of a lemon, a pinch of cinnamon, cloves and allspice. Add somesifted flour; mix well, and form into a large ball. Then peel 1 quartof pears. Cut in half, and lay in a large saucepan a layer of pears;sprinkle with sugar, cinnamon and grated lemon peel. Lay in thepudding; cover with a layer of pears and pour over all 3tablespoonfuls of syrup. Fill with cold water and boil half an hour;then bake three hours and serve hot. 

11. --French Pineapple Bisque. 

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint ofcream; stir well until very light. Then add 1 small can of shreddedpineapple and crush a few macaroons. Mix well with a small glass ofbrandy. Let freeze and serve in small glasses. 

12. --Russian Pancakes. 

Make a pancake batter and fry in thin cakes. Then spread them with alayer of anchovies, butter and a layer of caviare. Sprinkle withminced shallots, cayenne pepper and lemon-juice. Roll up and serve hotas possible. 

13. --Egyptian Cabbage. 

Parboil a cabbage in salted water; drain and stuff with chopped cookedmutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley choppedfine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in abuttered baking-dish; sprinkle with bits of butter; add the juice of alemon, and let bake in a moderate oven until done. Baste often withbutter and serve hot. 

14. --Madras Baked Fish. 

Season a fish with salt, pepper, some grated green ginger andcurry-powder. Place in a baking-pan with 1 sliced onion, 2 choppedgreen peppers and 1 sprig of parsley. Pour over some water and hotmelted butter; sprinkle with flour and bake until done. Garnish withsliced lemon and parsley. 

15. --Norwegian Salad. 

Cut some pickled herring into pieces and mix with flaked lax, 2 peeledapples and 2 boiled potatoes. Cut into dice pieces; add some choppedshallots and gherkins; sprinkle with finely minced tarragon andchervil, salt and pepper. Cover with a plain salad dressing. 

16. --Dutch Eggs. 

Heat some butter in a pan; then break in as many eggs as needed andfry them; add some sliced onions. Remove the eggs to a platter;arrange the onions on the eggs; sprinkle with salt and red pepper andpour over some lemon-juice. Serve as hot as possible on toast. 

17. --Bavarian Wine Soup. 

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg andcinnamon to taste and the grated peel of half a lemon. Let come to aboil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits. 

18. --English Stuffed Goose. 

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Putin the baking-pan, sprinkle with flour; pour over 1 cup of hot water;add a lump of butter and bake until done. Baste often with the saucein the pan. Serve the goose with the whole apples. 

19. --Vienna Peach Torte. 

Make a rich pie-dough; then line a pie-dish with the dough. Pare andremove the stones from the peaches and cut into quarters. Lay closelyon the pie; sprinkle with brown sugar and moisten with wine. Bake in amoderate oven until done. Then spread with a meringue and let brown inthe oven a few minutes. 

20. --Egyptian Meat-Pie. 

Line a large baking-dish with pie-dough. Have ready 1/2 pound ofcalf's liver chopped, and 1/2 pound of fresh pork chopped fine. Seasonhighly and mix with 1/2 cup of butter, 2 green peppers, 1 onionchopped and 1/2 can of chopped mushrooms. Moisten with a glass ofsherry. Fill the dish with the mixture and cover with the dough. Letbake until done and serve hot. 

21. --Russian Boiled Fish. 

Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add atablespoonful of butter and let cook until tender. Remove the fish toa platter; mix the sauce with 1 tablespoonful of brown sugar, a pinchof ginger, cinnamon and nutmeg and the juice of a lemon. Let boilwell; then thicken with the yolks of 2 beaten eggs and pour over thefish. Serve cold. Garnish with lemon-slices and olives. 

22. --Spanish Cake. 

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolksof 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls ofbaking-powder and stir together with 1 cup of milk. Add the whites ofeggs, beaten to a stiff froth with a pinch of salt. Flavor withrose-water. Bake in a moderate oven until done. 

23. --Vienna Stewed Carrots. 

Peel some carrots and cut in small pieces. Boil in salted water untiltender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls ofbutter; add 1/2 cup of the water in which the carrots were cooked, 2tablespoonfuls of vinegar and a little sugar. Let all boil; then addthe carrots and 1 cup of cooked peas, some chopped parsley and a pinchof pepper. Simmer ten minutes and serve hot. 

24. --Russian Fish-Roll. 

Chop some cooked trout and white fish, and mix with 1/2 cup of boiledrice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie-paste and roll out very thin. Fill with themixture and make into a roll. Sprinkle with bits of butter and letbake until brown. Serve hot with wine-sauce. 

25. --India Curried Eggs. 

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pintof milk, mixed with 1/2 tablespoonful of cornstarch. Season with saltand a dessertspoonful of curry-powder. Let cook ten minutes; then addthe eggs. Let all get very hot. Serve with croutons; garnish withfried parsley. 

26. --Codfish a la Lyonnaise. 

Cut cold boiled codfish in pieces; then boil 8 small onions untilsoft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 smallcold sliced potatoes, the codfish and 1 cup of milk; sprinkle withpepper. Cover and simmer ten minutes and serve hot. 

27. --Jewish Crebchen Soup. 

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; thenadd enough flour to make a stiff dough. Work it well with flour androll out as thin as possible; fold it double and cut into squarepieces and fill with minced cooked chicken or veal. Sprinkle withchopped parsley and bits of butter; fold in the edges. Have ready somesoup stock; when boiling, add the crebchen and let boil until done. Serve with the soup. 

28. --French Veal Soufflé. 

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flouruntil smooth; add 1 cup of milk; let boil up. Then add 1 cup of mincedveal, some parsley, salt, pepper and nutmeg to taste. Stir in theyolks of 2 eggs. Remove from the fire; let cool. Beat the whites to astiff froth; add to the meat. Put in a buttered baking-dish and baketwenty minutes. Serve at once. 

29. --Belgian Potato Salad. 

Slice cold boiled potatoes very thin and mix with chopped celery andonion; season with salt and pepper. Then mix the yolks of 2hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the saladwith 2 tablespoonfuls of vinegar. Sprinkle with chopped parsleyand serve. 

30. --Polish Stewed Tongue. 

Cook a fresh tongue until tender; skin and slice thin. Put a largespoonful of butter in a saucepan; add a chopped onion; let brown. Thenstir in 1 tablespoonful of flour; add 2 cups of the water in which thetongue was cooked, a pinch of nutmeg and cinnamon. Let boil with thejuice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful ofsugar. Add the sliced tongue and simmer ten minutes. Serve hotor cold. 

31. --Rissotto (ITALIAN). 

Boil 1 cup of rice in salted water until soft; drain. Then grateParmesan cheese and cover the rice with cheese. Let steam in the ovena few minutes; then pour over some highly seasoned tomato-sauce, andserve hot with fried veal chops. 

_FEBRUARY. _

1. --Oriental Canapes. 

Take some lobster or crab-meat and pound in a mortar. Mix with 1tablespoonful of butter; season with salt and pepper, a pinch each ofmustard, cayenne, nutmeg and curry-powder and moisten withlemon-juice. Cut small rounds of toasted bread; scoop out some of thecentre; fill with the mixture and cover with a curry sauce. Sprinklewith fine bread-crumbs and let bake in the oven a few minutes. Serve hot. 

2. --Haggis (SCOTCH). 

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2large chopped onions; season with 1/4 teaspoonful of red pepper and 1teaspoonful of mixed herbs and salt to taste. Mix with 1 pint oftoasted oatmeal, 2 beaten eggs and the grated rind and juice of alemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce. 

3. --Austrian Braised Tongue. 

Boil a large fresh beef tongue in salted water until tender. Removethe tongue and lard it with thin strips of bacon; sprinkle withpaprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of thewater in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce; garnish with parsley. 

4. --Russian Omelet. 

Chop 2 shallots with a little parsley and cook in hot water. Add 2tablespoonfuls of caviare and a teaspoonful of lemon-juice; season totaste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, andfry in an omelet-pan with hot butter until done. Put the mixture inthe centre; turn in the ends and serve at once. 

5. --Madras Potato Curry. 

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepperto taste. Let boil up. Add the sliced potatoes and a sprig of parsleychopped. Let simmer a few minutes and serve hot. 

6. --Swiss Baked Eggs. 

Melt 1 ounce of butter in a baking-pan; then cover the bottom of thepan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle withsalt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle withgrated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot. 

7. --Jewish Stewed Shad. 

Clean and cut a shad into large slices; sprinkle with salt, pepper andginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fishto a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brownsugar and a pinch of cinnamon. Let boil until done and pour over thefish. Garnish with sliced lemon and sprigs of parsley and serve cold. 

8. --Bombay Spinach. 

Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the choppedspinach, a pinch of pepper and curry-powder. Cover and let simmer fiveminutes. Serve on a platter with stewed prawns and garnishwith croutons. 

9. --Spanish Fricasseed Shrimps. 

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups oftomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cupof water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove fromthe fire. Put some boiled rice on a platter; add the shrimps and pourover the sauce. Serve very hot. 

10. --Irish Baked Potatoes. 

Peel and boil potatoes in salted water until tender; drain and mashwith a lump of butter. Put in a well-buttered baking-dish a layer ofthe potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3tablespoonfuls of milk. Put in the oven to brown. Serve withboiled fish. 

11. --Russian Stewed Chicken. 

Cut a fat chicken into pieces at the joints and let stew, wellseasoned with salt and pepper. Then add some small whole onions, somecauliflower, mushrooms and 1 cup of French peas. Let all cook untiltender; then serve hot on a large platter. 

12. --Dutch Baked Mackerel. 

Place the mackerel in a baking-dish; sprinkle with pepper and choppedparsley. Cover with fried bread-crumbs and bits of butter, and moistenwith cream. Then bake until brown on top and serve hot withstewed potatoes. 

13. --Polish Roast Mutton. 

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay ina baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlicand 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a fewpeppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredgewith flour and let bake in a hot oven. Baste often with the sauce inthe pan until nearly done; then add 1 pint of sour cream and let bakeuntil done. Thicken with flour; boil up and pour over the roast. 

14. --Italian Sugar Cakes. 

Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful ofcitron and candied orange peel chopped fine. Add the whites beatenstiff and bake in small well-buttered cake-tins until done; then coverwith a thin icing. 

15. --Oriental Stewed Prawns. 

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan;add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful ofcurry-powder. Add 1 pint of stock and let simmer half an hour untiltender. Serve on a border of boiled rice; garnish with fried parsley. 

16. --Swiss Steak. 

Season a round steak with salt, black pepper and paprica; dredge withflour and let fry in hot lard on both sides until brown. Then add somesliced onions and moisten well with tomato-sauce. Cover and let simmerhalf an hour. Serve hot on a platter with mashed potatoes. 

17. --Berlin Herring Salad. 

Soak the herring over night; remove the milch and mash fine. Cut offthe head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then addthe yolk of a hard-boiled egg to the mashed milch, mustard, 1teaspoonful of sugar mixed with 1/4 cup of vinegar and a littlelemon-juice, salt and pepper. Pour the sauce over the salad andgarnish with olives and sliced lemon. 

18. --German Lentil Soup. 

To 1 gallon of soup stock, add 1 quart of lentils. Let boil untillentils are soft, with 1 sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with thesausages and croutons fried in butter. 

19. --French Spiced Venison. 

Rub the venison with salt, pepper, vinegar, cloves and allspice; thenput in a baking-pan. Pour over a cup of melted butter; add 1 onionsliced, some thyme, parsley, the juice of a lemon, and a cup of hotwater. Let bake, covered, in a hot oven. Baste often with the saucewhen nearly done. Sprinkle with flour; add a glass of sherry and letbrown. Serve with celery and currant jelly. 

20. --Spanish Mushrooms. 

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6shallots and 1 clove of garlic chopped fine, some parsley and thymeand the mushrooms. Let all fry a few minutes; then add the mushroomliquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast. 

21. --Vienna Noodle Pudding. 

Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix withthe noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, apinch of cinnamon and the whites of the eggs beaten to a froth. Put ina well-buttered pudding-dish and bake until brown. Serve hot withlemon sauce. 

22. --Dutch Sweet Potato Puff. 

Peel and boil 3 sweet potatoes in salted water until tender; then mashwell with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls ofbutter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to thepotatoes and put in a well buttered baking-dish and bake. Serve hot. 

23. --Spaghetti (ITALIAN). 

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonfulof butter, stir in 1/2 pound of grated cheese, salt and pepper. Thenadd 1 cup of milk; let boil and pour over the spaghetti. Sprinkle withsalt, pepper and grated cheese and let bake in the oven until done. Serve hot. 

24. --Russian Beet Soup. 

Boil 5 medium-sized beets until tender; then chop and add to a highlyseasoned chicken broth. Add the juice of 1 lemon, some cinnamon andnutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixedwith a teaspoonful of brown sugar. Let boil a few minutes longer andserve with fried croutons. 

25. --Boulettes. 

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs ofparsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls ofmelted butter. Season highly with salt, black pepper and a pinch ofcayenne. Mix with 1 egg and form into balls; roll in flour and fry indeep hot lard until brown. Serve hot with tomato-sauce. 

26. --Baden Stewed Lentils. 

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls ofbutter. Add 1 chopped onion and stir in 1 tablespoonful of flour untilbrown; add some cold water mixed with vinegar. Let boil and pour thesauce over the lentils. Season with salt and pepper, and serve withsmall boiled sausages. Sprinkle the top with bread-crumbs fried inbutter until brown. 

27. --Duck aux Champignons. 

Clean and season a pair of wild ducks and cut into pieces at thejoints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquetchopped. Cover and brown a few minutes; add 1 cup of water and stewuntil tender. Then add 1/2 can of mushrooms and 1 glass of claret andlet simmer until done. 

28. --Hungarian Beef Stew. 

Cut beef into small pieces. Heat some dripping in a saucepan; add themeat, salt and black pepper; cover and let stew half an hour. Then add3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hotwater, and 1/2 teaspoonful of paprica. Let all cook until tender. Thenadd some chopped parsley and thicken the sauce with flour, mixed in1/2 cup of milk. Let cook a few minutes and serve hot. 

_MARCH. _

1. --Chicken Chop Suey (CHINESE). 

Cut all the meat of a chicken into thin strips; season with blackpepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup ofstock. Add 1/4 cup of Chinese sauce; cover and let simmer untiltender. Thicken the sauce with flour; add 2 tablespoonfuls of creamand chopped parsley. Serve hot on a platter with boiled rice. 

2. --Jewish Shallét. 

Line a well-buttered pudding-dish with a rich pie-paste and cover witha layer of sliced apples. Sprinkle with cinnamon, grated lemon peeland small bits of butter, and moisten with white wine; then cover witha layer of the paste and fill with another layer of apples, nuts andraisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits ofbutter. Cover with the top crust; press in the edges with a beatenegg, and rub the top with butter. Let bake in a moderate ovenuntil done. 

3. --Russian Relish. 

Cut some slices of brown bread into fingers half an inch thick; spreadwith butter. Mix some Russian caviare with lemon-juice to taste and atablespoonful of finely chopped shallots. Spread the fingers with themixture and place an oyster in the centre of each. Sprinkle with saltand a pinch of paprica. Serve. Garnish with thin slices of lemonand parsley. 

4. --Dutch Stuffed Potatoes. 

Select fine smooth potatoes; cut off the end of each and scrape outthe inside. Mix this with chopped ham, onion and parsley, and atablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven untiltender and serve hot. 

5. --Fish a la Marseilles. 

Cut two kinds of fish into slices; season with salt. Mince 2 cloves ofgarlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves veryfine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2sliced onions in butter; add 1 cup of tomatoes, the juice of a lemonand 2 cups of water. Let boil up. Add the fish and let boil untildone. Remove the fish to a platter. Add a cup of white wine to thesauce and 1 tablespoonful of sugar. Boil up and pour over the fish. Serve with toast. 

6. --Jewish Stewed Brains. 

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup ofraisins. Let stew until tender. Remove the brains to a platter; add alump of butter and a tablespoonful of molasses to the sauce; boil upand pour over the brains. Serve cold; garnish with lemon slices. 

7. --Austrian Apple Strudel. 

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggsand a pinch of salt to a stiff dough; then roll out as thin aspossible. Pour over some melted butter; cover with chopped apples andraisins. Sprinkle with sugar and cinnamon. Make a large roll; bake ina buttered baking-pan with flakes of butter on top until brown. 

8. --Vienna Nut Torte. 

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggswith 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonfulof wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat alltogether with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce. 

9. --Bavarian Cabbage Salad. 

Chop a cabbage with 1 large onion and 2 stalks of celery and 2peppers; season well with salt and sprinkle with pepper. Heat somevinegar; add a teaspoonful of prepared mustard. Then beat the yolks of2 eggs with a tablespoonful of sugar; add the hot vinegar slowly tothe beaten eggs and mix with the cabbage. Serve cold. 

10. --Russian Stewed Duck. 

Clean and cut the duck into pieces and season with salt and pepper;then cut 1/2 pound of bacon into dice pieces and put in a largesaucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a fewcloves and a few peppercorns; add the duck. Let all cook slowly with 1cup of stock until tender; then add 1 cup of red wine. Thicken thesauce with flour, boil and serve hot. 

11. --Russian Chicken Patties. 

Chop the white meat of cooked chicken and turkey very fine and mixwith 3 chopped truffles and some chopped parsley. Season with thegrated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cutinto squares and fill with a tablespoonful of the mixture. Press theends together and fry in deep hot lard until a light brown. Drain andserve very hot with tomato-sauce. 

12. --Japanese Salad. 

Cut some celery, apples and truffles into fine shreds and mix withchrysanthemum flowers; season with salt and pepper. Put in a saladbowl and cover with a mayonnaise dressing. Garnish with choppedhard-boiled eggs and olives. 

13. --Polish Chops. 

Season veal chops with salt and pepper and let fry a few minutes inhot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bakein the oven with 1 cup of beef broth. Baste often and serve very hot. 

14. --Spanish Stewed Rabbit. 

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flourand fry in hot lard. Remove the rabbits. Add chopped tomato and onionto the sauce; mix with flour; let fry; add the sauce in which therabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit andsimmer five minutes. Serve hot with boiled rice. 

15. --Scotch Baked Mutton. 

Season a leg of mutton well with salt and pepper. Dredge with flourand let bake in a hot oven until nearly done. Then add some boiledturnips cut in quarters; sprinkle with pepper and flour; let bakeuntil browned. Serve the mutton on a platter with the turnips. 

16. --Belgian Stuffed Shad. 

Season and stuff the shad with chopped oysters and mushrooms wellseasoned. Place in a well-buttered baking-dish; sprinkle with finebread-crumbs, chopped onion and parsley. Put flakes of butter on topand pour in 1 cup of tomato-sauce. Let bake until done. Baste oftenwith the sauce. Serve with celery salad with French dressing. 

17. --Italian Roast Beef. 

Cut several deep incisions in the upper round of beef and press intothem lardoons of salt pork. Stick 2 cloves of sliced garlic and 1dozen cloves in the meat; season with salt and pepper and dredge withflour. Put in the dripping-pan with some hot water and let roast untiltender. Serve with boiled macaroni. 

18. --French Apple Soufflé. 

Cook apples and sweeten to taste. Mash well with 1 tablespoonful ofbutter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, thejuice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered pudding-dish and bake in a moderate oven until done. 

19. --German Sweet Pretzels. 

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 poundof sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream andsome grated lemon peel. Mix thoroughly and mold the dough into smallwreaths; brush the top with the yolk of an egg and sprinkle withpowdered sweet almonds. Lay in a well-buttered baking-tin and bakeuntil a deep yellow. 

20. --French Waffles. 

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful ofmelted butter and 2 cups of warm milk. Add the beaten whites and stirin the flour, making a light batter. Grease the waffle irons and fillwith the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top. 

21. --Swedish Stewed Mutton. 

Season the breast of mutton with salt, pepper, thyme and mace; letstew slowly with 1 onion and 2 cloves of garlic chopped. Add somechopped capers and mushrooms; cook until tender. Then thicken thesauce with flour mixed with a glass of wine and boil up. Serve hotwith baked turnips. 

22. --Swedish Pie. 

Make a rich pie-dough; line a deep pie-dish with the paste and letbake. Then fill with chopped boiled fish, oysters, shrimps and somechopped mushrooms. Sprinkle with salt and paprica and the grated peelof a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2lemon and a beaten egg. Then cover with the dough and let bake untildone. Serve hot. 

23. --Greek Stuffed Egg-Plant. 

Parboil the egg-plant and cut in half. Scrape out some of the insideand chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepperto taste. Fill the halves with the mixture; sprinkle with bread-crumbsand bits of butter. Put in a baking-dish with a little stock and bake. 

24. --Norwegian Fish Pudding. 

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful ofbutter, season with salt, black pepper and 1/4 teaspoonful of paprica. Beat well together with some bread-crumbs; fill a mold with thepudding and let steam one hour; then boil the sauce in which the fishwas cooked, add 1 tablespoonful of butter, chopped parsley and choppedonion. Season highly; boil and serve with the pudding. 

25. --Japanese Eggs. 

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggsand trim neatly; sprinkle with salt, black pepper, chopped parsley andlemon-juice. Put the eggs on the rice and pour a little hottomato-sauce over the base of the platter and serve. 

26. --Jewish Stewed Brisket. 

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfulsof butter; add 1 chopped onion. Stir in 1 tablespoonful of flour untilbrown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamonand 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Addthe brisket and simmer fifteen minutes. Serve hot or cold. 

27. --Hungarian Fruit Roll. 

Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well withbrown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well withmelted butter and let bake until brown. Serve with wine sauce. 

28. --Dutch Stewed Fish. 

Cook a large fish with 1 onion, 2 stalks of celery, parsley, atablespoonful of butter, salt and pepper until done. Remove fish to aplatter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cupof vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, ateaspoonful of prepared mustard and a tablespoonful of butter. Add tothe sauce and boil. Lay the fish in the boiling sauce ten minutes;then serve. 

29. --Belgian Lamb Chops. 

Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls ofbutter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2cup of water; let boil well; add parsley, a few cloves andpeppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce hot over the chops, andgarnish with French peas. 

30. --Austrian Apple Omelet. 

Peel, core and slice some apples very thin. Heat 1 large tablespoonfulof butter in a frying-pan; put in the apples and let them steam untiltender. Make an egg omelet batter; sweeten to taste and pour over theapples; let cook until set. Cover thickly with sugar and sprinkle withcinnamon. Serve hot with wine sauce. 

31. --Fish a la Normandie. 

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2sprigs of parsley and 1 bay-leaf, a few peppercorns and 1tablespoonful of butter. When done, beat the yolks of 2 eggs with alittle cream; add salt and a pinch of cayenne. Remove the fish to aplatter. Mix the egg sauce with the water in which the fish wascooked; add 1/2 cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot. 

_APRIL. _

1. --Italian Tongue. 

Boil a beef tongue until tender; skin and slice thin. Heat 2tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlicminced fine. Stir in 1 tablespoonful of flour until brown; add alittle water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the slicedtongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve withbaked macaroni. 

2. --German Prune Pudding. 

Cook 1 pound of prunes in a large saucepan with sliced lemon, a pieceof stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, clovesand allspice. Add flour sifted with a teaspoonful of baking-powder. Make into a large roll; place in the centre of the prunes; cover withbrown sugar and a tablespoonful of molasses and put in the oven tobake until done. Serve hot or cold. 

3. --Swiss Pot Roast. 

Season a breast of veal with salt, pepper and ginger. Heat a cupful ofdripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Coverand let stew slowly until nearly done; then add 1 cup of tomato-sauceand cook slowly until tender. Serve with baked potatoes. 

4. --Mushrooms a la Bordelaise. 

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1tablespoonful of butter. Add the chopped mushrooms; sprinkle withsalt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook tenminutes with 1/2 glass of sherry wine. Serve hot on slices ofFrench toast. 

5. --Turkish Soup. 

Season and fry some lamb chops; add 2 green peppers sliced thin, 1onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1quart of soup stock until tender. Pour all together and let cook untilmeat is very tender. Serve hot. 

6. --Scotch Omelet. 

Boil young tender leeks in salted water; let drain. Chop to a finemince and fry in hot butter. Add 6 well-beaten eggs, sprinkle withsalt and pepper and fold into an omelet and serve on a hot dish. 

7. --Jewish Egg Bread. 

Soak some matzoths in milk for a few minutes; then dip them intoseasoned beaten eggs. Add a pinch of sugar and let them fry in hotrendered butter until a golden brown. Sprinkle with pulverized sugarand cinnamon and serve hot with coffee. 

8. --Bombay Broiled Kidney. 

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and finebread-crumbs and broil on a hot greased gridiron. Serve on butteredtoast, spread with curry paste. 

9. --German Prune Kuchen. 

Boil some prunes until tender. Remove the kernels and mash the pruneswell. Mix with sugar, cinnamon and lemon-juice to taste. Make a richbiscuit dough, roll out and place on a well-buttered baking-pan. Fillwith the prunes and let bake until done. Serve cold. 

10. --French Roast with Carrots. 

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling waterto cover. Let cook slowly until tender; then scrape 6 carrots and cutthin; add 2 sliced onions, 2 cloves of garlic and let cook untiltender. Thicken with butter and flour. Season highly with salt, pepperand parsley; add to the meat, and let all cook together a half hourand serve hot. 

11. --Spanish Fried Chicken. 

Cut a fat hen into pieces at the joints and boil until tender; seasonand fry with 1 onion and 2 green peppers chopped fine. Add 1 cup oftomato-sauce, salt and pepper to taste. Serve the chicken on a platterwith boiled rice. 

12. --Hungarian Bread Pudding. 

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has beensoaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmegand grated lemon peel; then mix with the yolks of 4 eggs and thewhites beaten stiff. Put in a well-buttered pudding-dish, and let bakeuntil done. Serve hot with wine sauce. 

13. --Swedish Baked Turnips. 

Peel small tender turnips; heat 1 tablespoonful of butter in asaucepan. Place the turnips in whole, sprinkle with salt and pepper;add a tablespoonful of sugar. Pour over a cup of water; cover and letcook for one hour until tender but not broken. Thicken the sauce withflour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve. 

14. --Belgian Baked Bananas. 

Skin fine bananas and lay them whole in a baking-dish. Sprinkle withsugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas ina glass dish and pour over the sauce. Let get cold and serve. 

15. --Japanese Rice. 

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy andsalt to taste. Place on a platter, cover with chopped hard-boiledeggs, sprinkle with salt, paprica and chopped parsley. Garnish withsome thin slices of smoked salmon. 

16. --Scotch Loaf Cake. 

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of choppednuts and 1/2 cup of shredded citron; then work in 1 pound of siftedflour with 2 teaspoonfuls of baking-powder. Make a loaf a half inchthick and bake in a moderate oven until done. 

17. --English Meat Loaf. 

Chop cooked veal and boiled ham; place in a well-greased moldalternate layers of veal, ham and hard-boiled eggs. Sprinkle withpepper, mace and chopped parsley. Moisten with beef-stock and let bakein the oven. Serve cold, sliced very thin, garnished with watercress. 

18. --Jewish Purim Cakes. 

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beateneggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2lemon. Add enough sifted flour with 1 teaspoonful of baking-powder tomake a soft biscuit dough. Put on a well-floured baking-board. Rollout a half inch thick. Cut into triangles and drop in a kettle of hotrendered butter; fry until a golden brown. Then mix some powderedsugar with a little milk and flavor with vanilla. Spread on the top. 

19. --Swiss Pie. 

Make a rich pie-dough. Line a buttered pie-dish with the dough; thenslice three onions very thin and let cook in hot butter until tender;add a pinch of salt. Fill the pie with the onions, cover the top withcream and let bake in a moderate oven until done. Serve hot or cold. 

20. --French Apple Fritters. 

Peel and slice large apples; sprinkle with sugar and lemon-juice andmake a rich egg batter. Sweeten to taste and flavor with 2tablespoonfuls of orange-flower water. Lay the sliced apples in thebatter and fry in deep hot lard to a golden brown. Serve withwine sauce. 

21. --Jewish Purim Torte. 

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cupof fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add thewhites beaten stiff; then fill with the mixture and let bakeuntil done. 

22. --English Boiled Pudding. 

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and somechopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound ofsifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a buttered pudding-mold, and let boiluntil done. Serve with brandy sauce. 

23. --German Stewed Brains. 

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add thebrains, 1 sliced onion, some parsley, salt and pepper. Let stewfifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopped hard-boiled eggs. 

24. --Scotch Cream Muffins. 

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat threeyolks of eggs with a pinch of salt; add 1 pint of cream and 1tablespoonful of melted butter. Stir in the flour; add the whitesbeaten to a stiff froth. Beat all well together. Fill the muffin-rings1/2 full and bake in a quick oven for twenty minutes. 

25. --French Tart. 

Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls ofpulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonfulof cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonfulof rum. Add the beaten whites; fill the pie and bake in a moderateoven. Then make a glacé. Mix 1 ounce of granulated sugar with 1tablespoonful of cold water and let come to a boil. Put on the piewhen cool and serve. 

26. --Polish Stewed Beans. 

Break string-beans into pieces and let boil in salted water untiltender; then heat 1 tablespoonful of butter; stir in 1 tablespoonfulof flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon andcloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast. 

27. --Vienna Milk Rolls. 

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in alarge tablespoonful of butter; then stir in 1/2 cup of milk with apiece of yeast dissolved in the milk and a teaspoonful of sugar. Beatall up well with 1 pint of milk; let raise over night. Roll out aninch thick; cut with a biscuit-cutter; rub with melted butter; lay ina buttered baking-pan; let raise one hour; then bake in a hot oventwenty minutes. 

28. --Scotch Potato Stew. 

Cut the potatoes into small dice pieces and fry in hot lard. Then fry1 onion cut fine in hot butter, but do not brown; stir in some flour;then add milk, salt, pepper and parsley. Let boil up once and add thepotatoes to the sauce. Let all get very hot and serve. 

29. --Jewish Dumplings. 

Soak 6 crackers in water; then press dry. Fry 1 chopped onion inbutter and pour over the crackers. Add 3 eggs and chopped parsley;sprinkle with salt, pepper and nutmeg. Mix all with some cracker-mealuntil you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnishwith parsley. 

30. --Italian Soup. 

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned withsalt, white pepper and a little saffron to taste. Add 1/2 cup ofgrated Parmesan cheese; let all cook until done. Serve withtoasted croutons. 

_MAY. _

1. --Turkish Purée. 

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch ofsalt and pepper to taste; add some mace and cook until tender. Thenfry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentilsand 1 cup of cooked rice and 1 tablespoonful of butter. Stir welltogether and let get very hot. Put on a platter and pour over a highlyseasoned tomato-sauce and serve. Garnish with fried parsley. 

2. --Jewish Kugel. 

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup ofbutter and mix with the bread; add 2 chopped apples, 1/2 cup ofraisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mixwell together. Put in a buttered pudding-dish and pour over 1/2 cup ofmelted butter; let bake in a moderate oven until brown. Serve hot. 

3. --English Muffins. 

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt andflour enough to make a stiff batter; let stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved ina little water; add enough flour to make a very stiff batter and letraise half an hour. Then fill well-greased muffin-rings half full withthe batter and bake in a quick oven until done. Serve with butter. 

4. --Spanish Roast Veal. 

Season a 6-pound veal-roast with salt and pepper and rub well withbutter; put in the dripping-pan with one large sliced onion, 1bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hotwater and the juice of a lemon and dredge with flour; add atablespoonful of butter. Let bake until brown and tender. Baste oftenwith the sauce and serve. 

5. --Madras Stewed Chicken. 

Cut a spring chicken into pieces at the joints; season with salt andpepper and fry in hot lard with some tender mutton chops. Fry 1 slicedonion in hot butter with 2 ounces of rice, 1 teaspoonful ofcurry-powder and 1 chopped apple; add to the chicken. Moisten with 1quart of chicken broth, season to taste and let simmer until thechicken and mutton are very tender; then add 1 pint of hot oysters andthe juice of 1/2 lemon. Let all get very hot and serve on a platterwith fried egg-plant. 

6. --Irish Beef Rolls. 

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season withsalt, pepper, nutmeg and a little mace to taste and the grated rind of1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all welltogether and shape into rolls. Then heat some dripping in a saucepan;lay in the rolls; cover and let simmer until brown. Serve hot withthe sauce. 

7. --Norwegian Fruit Pudding. 

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups ofwater until soft; add 3 cups of sugar, some cinnamon, 1 cup of poundedalmonds and 1 tablespoonful of chopped citron. Let cook and mash untilsmooth; then thicken with a little cornstarch. Remove from the fireand pour into a mold. When cold, serve with whipped cream. 

8. --Spanish Puffs. 

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4teaspoonful of salt, 1 tablespoonful of pulverized sugar. Whileboiling, stir in sifted flour until stiff and smooth. Remove from thestove and stir in the yolks of 4 eggs, one at a time, and the beatenwhites; then fry by the teaspoonful in boiling lard until browned. Serve with a caramel sauce. 

9. --Belgian Veal Scallop. 

Chop cooked veal to a fine mince; butter a baking-dish and putalternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter andlet bake in the oven until brown. Serve with French peas. 

10. --Parisian Chicken. 

Clean and season 2 spring chickens. Put them in a saucepan with 3tablespoonfuls of butter; cover and let simmer until brown. Add 1/2can of mushrooms, chopped parsley, and 1 glass of wine; let all cookuntil done. Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons. 

11. --German Boiled Noodles. 

Make a stiff noodle-dough; roll out very thin and cut into ribbonshalf an inch wide. Let them dry and boil in salted water; drain in acolander. Fry some sliced onions in butter until soft; add thenoodles. Stir and serve hot with stewed chicken. 

12. --Dutch Baked Fish. 

Clean and split a fish open down the back; remove the backbone;sprinkle with salt and pepper; put in a baking-dish, flesh side up. Put flakes of butter on top; sprinkle with a little flour; moistenwith cream. Bake in a hot oven until brown. Pour over a Hollandaisesauce and serve hot. 

13. --Vienna Cheese Torte. 

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls ofsugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix alltogether with the whites beaten stiff; then line muffin-rings with arich pastry-dough; fill with the cheese and bake in a moderate ovenuntil brown. 

14. --Hungarian Fried Noodles. 

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt andenough flour to make a stiff dough work well. Then roll out as thin aspaper; fold the dough and cut into round pieces; fry in deep hot lardto a golden brown. Serve hot with stewed chicken. 

15. --Belgian Roast Lamb. 

Season 4 pounds of lamb with salt, pepper and lemon-juice; put in thedripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs ofparsley and thyme; then pour over 1/2 cup of butter and dredge withflour. Add a cup of hot water and the juice of a lemon. Let bake in ahot oven until done. Serve with French peas. 

16. --Russian Salad. 

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3sour pickles, 2 sour apples, 1 large onion, some beans and capers and3 hard-boiled eggs chopped fine. Add some chopped nuts. Season andpour over a mayonnaise dressing. Garnish with sliced beets and olives;serve cold. 

17. --French Rolls. 

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4pound of sugar. Add 4 beaten eggs; form into rolls; put in awell-buttered baking-pan; let them raise half an hour. Brush the topswith beaten egg and let bake until done. 

18. --German Herring Salad. 

Soak herrings over night in cold water; remove the milch; cut off thehead and skin and cut the herring into small pieces; add 2 apples, 2pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Putinto bowl; mash the milch with a little mustard, 1 teaspoonful ofsugar, pepper and salt. Add 1/4 cupful of vinegar and mix all welltogether. Garnish with sliced lemon, and serve with boiled potatoes. 

19. --Belgian Fried Calf's Feet. 

Clean and boil the calf's feet until tender; season with salt andpepper. Remove the large bones from the feet; beat 2 eggs with saltand pepper; dip the feet in the beaten eggs; then roll in finebread-crumbs and fry in deep hot lard until brown. Serve hot withtomato-sauce. 

20. --Italian Ice Cream. 

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in thefreezer until half frozen; then add the juice and grated peel of 2lemons, 2 tablespoonfuls of fine brandy, and a little pistachecoloring. Let freeze until hard and serve with cake. 

21. --French Chocolate Biscuits. 

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounceof powdered French chocolate. Mix well with 4 ounces of flour and thewhites beaten stiff with a pinch of salt; add 1 tablespoonful ofvanilla extract. Bake on wafer sheets in small cakes to a light brown. 

22. --India Canapes. 

Cut slices of bread into delicate circles and toast in butter; thentake 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spreadthe toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished withfried parsley. 

23. --Chicken a la Tartare. 

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove thechickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of mademustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice. 

24. --Jewish Pudding. 

Soak 6 matzoth crackers in water; press dry and mix with 1tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a smallcup of sugar, some cinnamon, 1/2 cup of raisins and a little gratedlemon peel. Add the beaten whites and bake until brown. Serve withwine sauce. 

25. --German Potato Pancakes. 

Peel 3 large potatoes and lay in salted water half an hour; then gratethe potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful untillight brown. Serve hot with a pot roast. 

26. --English Roast Veal. 

Season a veal loin roast with salt and pepper and rub with butter. Putin the dripping-pan with sliced onions, tomatoes and parsley and 2tablespoonfuls of dripping. Let roast; baste often until tender. Servehot or cold, cut into thin slices. 

27. --Russian Rice Pudding. 

Mix cold boiled rice with the juice and rind of a lemon, 1 cup ofsugar and 1/2 glass of fine rum; then press into a mold. Let get verycold and serve with cold cooked fruit. 

28. --Scotch Pudding. 

Take 2 quart of black cherries; remove the stones and mix with 1/2pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in awell-buttered pudding-dish and serve cold. 

29. --Italian Potato Balls. 

Peel and boil potatoes in salted water until soft; drain, and mashsmooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfulsof melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with gratedParmesan cheese and bake in a quick oven to a golden brown. Serve withstewed chicken. 

30. --Belgian Veal Cutlets. 

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove ofgarlic and fry in a tablespoonful of butter. Stir in 1 tablespoonfulof flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from thefire; stir in the yolks of 2 eggs, and let get very hot; pour over thechops. Serve with French peas. 

31. --French Lemon Cookies. 

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugarbeaten. Add the whites beaten stiff and a teaspoonful of lemonextract. Add enough flour with a teaspoonful of baking-powder to makea stiff dough. Roll out thin; cut into small cookies and bake in aquick oven to a light brown. 

_JUNE. _

1. --Italian Stuffed Tomatoes. 

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onionin butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs ofchopped parsley, salt and pepper. Remove from the fire; add a beatenegg and mix with bread-crumbs and a pinch of nutmeg. Then fill thetomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs. Garnish with croutons. 

2. --English Salad. 

Pick, wash and drain 2 heads of lettuce and break into pieces. Mixwith some watercress, shredded celery and a few leaves of mint. Put ina salad bowl, sprinkle with salt, pepper, sugar and lemon-juice andpour over a salad-dressing. Garnish with slices of hard-boiled eggsand pickled beet-root. 

3. --Scotch Stuffed Eggs. 

Boil eggs until hard; remove the shells. Cut out the centreslengthwise; then chop cooked chicken to a fine mince; add the yolk ofa raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread-crumbs andfry a light brown. Serve hot with cream sauce. Garnish with parsley. 

4. --Oriental Vegetable Curry. 

Peel and fry some small onions. Add 2 stalks of celery, cut into inchpieces; sprinkle with salt, pepper and curry-powder; add a fewtruffles and pour over all 1 cup of stock. Let stew until tender. Thenboil some potatoes; mash smooth with butter and season with currysauce. Place a border of mashed potatoes on a platter and put the stewin the centre; serve hot. Garnish with fried parsley. 

5. --Chinese Noodle Soup. 

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2tomatoes and Chinese chopped herbs. Let cook three hours and strain;then boil up; add fine noodles and let cook ten minutes. Add choppedparsley and serve at once. 

6. --Hindu Eggs. 

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenneand curry-powder, a few bits of butter rolled in bread-crumbs and somegrated cheese. Let bake in a moderate oven until done. 

7. --Portugal Veal Stew. 

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1tablespoonful of flour until brown; add 1/2 cup of stock; season withsalt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup ofwhite wine; let boil; then add cooked veal sliced thin. Let cook tenminutes in the sauce and serve very hot. 

8. --Italian Coffee Cream. 

Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a doubleboiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinchof salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugaruntil it thickens. Remove from the fire; add the whites beaten to afroth and a teaspoonful of vanilla. Pack in a mold and freeze untilhard and serve with whipped cream. 

9. --Scotch Rarebit. 

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of freshbutter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful ofprepared mustard, salt and pepper and a pinch of cayenne to taste. Mixwell together to a smooth paste. Have ready some buttered toast; placeon a dish, spread with the mixture and set in the oven until melted. Serve at once. 

10. --Irish Ham Omelet. 

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiffand mix with a tablespoonful of cream. Beat 2 ounces of butter in anomelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, foldand serve at once on a hot dish. 

11. --Jewish Stewed Tongue. 

Boil a calf's tongue in salted water until tender; skin and slicethin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stirin 1 tablespoonful of flour until brown; add 2 cups of the water inwhich the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Letall boil well; then add the sliced tongue. Let simmer ten minutes. Serve hot or cold. 

12. --French Prune Soufflé. 

Cook 1/2 pound of prunes until soft; remove the stones and cut theprunes into small pieces. Mix with some chopped nuts and the yolks of3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1teaspoonful of vanilla and the whites of the eggs beaten stiff. Put ina pudding-dish and bake in a moderate oven for ten minutes and serve. 

13. --Italian Cooked Eggs. 

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12anchovies, some onion juice and 1 tablespoonful of finely choppedparsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and servehot with croutons. 

14. --Spanish Broiled Steak. 

Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season andthicken the sauce with a little flour and some chopped parsley. Letboil up and serve at once with the steak. 

15. --Liver a la Bourgogne. 

Season a calf's liver with salt and pepper; put a few slices of baconin a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2bay-leaves and 2 sprigs of thyme minced fine; cover and let brown afew minutes. Then add 1 glass of sherry wine, salt and pepper andsprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. 

16. --Messina Macaroni. 

Boil some macaroni in salted water until tender. Then fry 1 onion and2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fryaltogether. Serve hot with baked chicken. 

17. --Dutch Prune Pudding. 

Boil prunes until very soft; remove the stones. Mash well; add theyolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup ofbread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, andthe whites of the eggs beaten stiff. Put in a well-butteredpudding-dish and bake in a moderate oven until done. Serve cold. 

18. --Irish Beef Stew. 

Season a piece of fat beef; put in a stew-pan with some hot water. Letcook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and1 cup of tomatoes; season with salt and pepper. Let all cook untildone. Serve hot. 

19. --English Creamed Asparagus. 

Cut tough ends from the asparagus; scrape and boil in salted wateruntil tender. Make a cream sauce. When done, stir in the yolk of anegg; season with a little white pepper. The sauce must be rather thickand poured hot over the asparagus. Serve with veal chops. 

20. --French Float. 

Line a glass dish with stale sponge-cake. Sprinkle with wine. Make aboiled custard. Use 4 yolks of eggs and flavor with rose-water. Beatthe whites with pulverized sugar and flavor to taste. Pour the custardover the cake and place the stiffly beaten whites on top. Put on theice and serve very cold. 

21. --Russian Pot Roast. 

Season a round of beef with salt, pepper, cloves and nutmeg. Put in asaucepan on hot dripping. Peel 6 small onions and slice 2 carrots and2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1cup of hot water and let cook slowly until tender; then add 1/2 can ofchopped mushrooms, 1 glass of claret, salt and pepper to taste. Servehot on a border of mashed potatoes. 

22. --Spanish Salad. 

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix in a saladbowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas. 

23. --Scotch Baked Potatoes. 

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1tablespoonful of butter. Put the potatoes into a shallow baking-dish, sprinkle well with salt and pepper. Add enough milk to cover thepotatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese overall and let bake until done. 

24. --German Apple Cake. 

Make a biscuit dough; roll out very thin and put on a well-butteredcake-pan. Have ready some apples. Cut in quarters; lay closely on thecake; sprinkle thick with brown sugar; add some cinnamon and a handfulof currants. Pour some fresh melted butter over the cake; set in theoven to bake until done. Serve with coffee. 

25. --English Ham Sandwiches. 

Cut thin slices of fresh bread. Chop ham with the yolks of 2hard-boiled eggs; add some made mustard and fresh butter and a dash ofpepper. Mix all well and spread between the slices of bread. Serve ona folded napkin and garnish with sprigs of parsley. 

26. --Swiss Peach Custard. 

Line a well-buttered pudding-dish with slices of sponge-cake and coverwith peach compote. Make an egg custard and cover with the custard;set in the oven to bake. Beat the whites of 2 eggs with a littlelemon-juice and pulverized sugar spread on the top and let brown. Serve cold. 

27. --French Veal Hash. 

Cut veal round-steak into small pieces. Then fry some chopped bacon, 1onion and 2 cloves of garlic chopped; add the meat; stir well and letall fry a few minutes. Add 1 cup of boiling water and let cook slowlywith some parsley and thyme, salt, pepper, until tender. Add atablespoonful of vinegar. Let boil up; remove from the fire and stirin the yolks of 2 eggs well beaten. Serve hot with toast. 

28. --Vienna Potato Salad. 

Slice boiled potatoes thin; chop some onion very fine; slice 2hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heatsome vinegar. Add a teaspoonful of made mustard and stir with thebeaten yolk of an egg. Mix all together with 1 tablespoonful of hotbutter and chopped parsley. Serve with cold meats. 

29. --French Baked Omelet. 

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup ofmilk. Beat up well; add the whites beaten stiff; put into awell-buttered baking-dish and let bake in a hot oven. Serve at once. 

30. --Italian Batter Cakes. 

Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit. 

_JULY. _

1. --Portugal Iced Pudding. 

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound ofMalaga grapes, 2 ounces of candied orange peel, chopped fine, and 1pint of whipped cream. Then place in the freezer to harden and serve. 

2. --English Chicken Salad. 

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cupof cooked chestnuts chopped and 2 green peppers cut fine. Season withsalt and pepper. Put on crisp lettuce leaves in the salad bowl; coverwith a mayonnaise dressing. Serve cold. 

3. --Turkish Stewed Lamb. 

Season a quarter of a young lamb and cut into pieces. Lay in a largestew-pan and cover with hot water. Add 1 sliced onion, 2 sliced greenpeppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stewslowly until tender. Then fry thin slices of egg-plant and add to thestew. Serve hot. 

4. --Irish Apple Pudding. 

Pare and slice apples and lay them in a buttered pie-dish. Sprinklewith brown sugar; add the juice and rind of 1/2 of a lemon, a pinch ofcinnamon and cloves. Then cover with a rich pie-paste and let bakeuntil done. 

5. --Indian Rice. 

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder andseason to taste with salt and pepper. Boil 1/2 teaspoonful of saffronin 1 cup of the stock; then let all cook slowly until the broth isentirely absorbed by the rice. Serve very hot. 

6. --Hungarian Chicken Soup. 

Boil a large chicken in 3 quarts of water; season with salt, sage andpepper; add 1 onion chopped and cook until tender. Remove the chickenand chop it fine; then add to the soup with the yolks of 3 well-beateneggs; let all get very hot. Sprinkle with chopped parsley and serveat once. 

7. --Yorkshire Pudding. 

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cupof flour. Stir until smooth. Then pour into a well-greased pan andbake until done. Serve with English roast-beef, and pour overthe gravy. 

8. --Portugal Salad. 

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Thensprinkle with 1 chopped clove of garlic, salt and pepper and coverwith some thin slices of bread. Pour over all a cup of vinegar and 1/4cup of olive-oil and serve. 

9. --English Chocolate Pudding. 

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces ofbutter mixed with 3 ounces of sugar and 3 ounces of chocolate; add theyolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;add the whites beaten to a stiff froth. Bake in a quick oven andserve at once. 

10. --Spanish Canapes. 

Prepare circular pieces of buttered toast. Then mix 1 cup of choppedfish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madraschutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spreadthis mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls ofgrated Parmesan cheese. Let bake for five minutes and serve. 

11. --French Strawberry Pudding. 

Dip enough macaroons in wine to line the pudding-dish; cover withsweetened strawberries. Beat the yolks of 4 eggs with sugar and flavorwith vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar; put ontop of the pudding and let brown. Serve cold. 

12. --Veal Croquettes a la Reine. 

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Seasonwith salt, pepper and lemon-juice. Add a sprig of parsley and a littleonion chopped fine. Mix with a beaten egg and bread-crumbs; sprinklewith nutmeg. Form into croquettes. Dip in beaten egg and finebread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. 

13. --German Cheese Pie. 

Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheesewith 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch ofsalt and a few currants. Mix well. Fill the pie. Sprinkle with sugarand cinnamon and bake until light brown. Serve hot or cold. 

14. --Italian Veal Patés. 

Chop cooked veal with some onion, parsley, thyme and 1 clove ofgarlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fillinto small pate shells; rub with butter and beaten egg. Place a paperover the top and let bake in a moderate oven. Serve with tomato-sauce. 

15. --Hungarian Noodle Pudding. 

Boil finely cut noodles in salted water drain and mix with the yolksof 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peelto taste. Add the beaten whites. Line the pudding-dish with a richpie-paste. Fill with the noodles and pour over some melted butter. Bake until brown. Serve hot with lemon sauce. 

16. --Polish Stewed Chicken. 

Clean a fat hen and cut into pieces at the joints; season and let stewwith 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces. When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorreland 1/2 cup of wine. Let cook until tender and serve on a platter withcooked rice. 

17. --Madras Curried Apples. 

Peel and core 4 sour apples and cut into rings; then sprinkle withcurry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled riceand pour over a curry sauce. 

18. --Irish Batter Cakes. 

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful ofmelted butter, 1 small cup of milk and sifted flour enough to make asmooth batter. Beat well. Add the whites of eggs, beaten stiff and letfry a golden color; then spread with jam and serve hot. 

19. --Spanish Baked Eggs. 

Poach eggs as soft as possible. Butter a baking-dish; add a layer ofbread-crumbs and grated cheese. Place the eggs on the crumbs; sprinklewith salt, pepper, grated cheese and chopped parsley. Cover withbread-crumbs and pour over some cream sauce. Let bake in a hot ovenuntil brown on top. Serve with toast. 

20. --Scotch Stewed Onions. 

Boil 1 dozen small onions and 4 leeks in salted water until tender;drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful offlour until smooth but not brown; then add 1/2 pint of rich milk;season highly with pepper, and salt to taste. Add the onions; let boilup and serve. 

21. --German Baked Cabbage. 

Take a large cabbage; remove the outer leaves and the inside, leavinga frame. Chop all the cabbage from the inside and fry in hot greasewith 1 sliced onion. Remove from the fire. Mix well with bread-crumbsand 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top withleaves. Put in a baking-pan; sprinkle with bits of butter and pour in1/2 cup of water. Let bake until brown. Serve hot. 

22. --Dutch Veal Stew. 

Season 3 pounds of veal with salt, pepper and lemon-juice. Put a fewslices of bacon in a stew-pan; when hot, add the veal. Cover and letbrown a few minutes; then add 2 carrots and 1 onion sliced thin, somethyme and mace; pour over 1 cup of hot water. Cover and let cookslowly until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes. 

23. --French Baked Apple Dumplings. 

Peel and core apples; sprinkle well with sugar. Then mix some coldboiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flourenough to make a dough. Cover the apples with the dough; put in awell-buttered baking-dish with 2 tablespoonfuls of butter and bake toa delicate brown. Serve with whipped cream. 

24. --Bavarian Fried Brains. 

Clean and boil the brains in salted water; add 1 onion sliced; letcook ten minutes. Remove the brains and mash up well with 1tablespoonful of butter, some bread-crumbs and parsley chopped, saltand pepper to taste; add 2 eggs. Mix together and fry in deep hot lardby the tablespoonful until brown. Serve with tomato-sauce. 

25. --Polish Bread Pudding. 

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake untilbrown; then beat the whites to a stiff froth with 3 tablespoonfuls ofpulverized sugar. Spread the pudding with jelly and cover with thebeaten whites; set in the oven to brown. 

26. --Vienna Cherry Cake. 

Make a rich biscuit dough; roll out; then put on a well-butteredbaking-tin. Stone black cherries. Sprinkle the dough with flour andcover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold. 

27. --Belgian Poached Eggs. 

Cut thin round slices of bread and toast them. Spread with choppedanchovies and chopped ham. Cover the top with whipped whites of eggsand place a raw yoke on each slice of bread. Set in the oven to bakelong enough to heat the egg, and serve at once. 

28. --Bavarian Apple Pie. 

Line a deep pie-dish with rich pie-paste. Let bake and fill withchopped apples, raisins and chopped nuts, sugar and a pinch ofcinnamon and nutmeg. Then cover with cake-crumbs and let bake untildone. Beat 3 whites of eggs with pulverized sugar; flavor with lemonand spread over the pudding. Set in the oven a few minutes to brownon top. 

29. --Russian Fried Sweetbreads. 

Clean and season the sweetbreads with salt and pepper and sprinklewith lemon-juice and chopped parsley. Roll in fine bread-crumbs andfry in hot lard. Fry some eggs and put on a platter with thesweetbreads and serve with tomato-sauce. 

30. --Polish Apple Dumpling. 

Peel and core the apples and fill the space with currants. Sprinklewith sugar, cinnamon and grated lemon peel, and cover each apple witha rich pie-paste. Lay on a well-buttered pie-dish and let bake untildone. Serve with wine sauce. 

31. --Swiss Potato Dumpling. 

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flourand 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough;roll out and then spread with fried bread-crumbs. Make into rounddumplings and let boil twenty minutes. Serve hot with melted butterpoured over. 

_AUGUST. _

1. --German Pot Roast. 

Take a 5-pound beef roast. Rub with salt and black pepper and paprica;pour over some boiling vinegar; add 2 bay-leaves, a few peppercornsand cloves. Let stand over night. Heat 2 tablespoonfuls of dripping ina saucepan; lay in the meat with 2 sliced onions. Let stew slowly withone cup of water and 1/2 cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes. 

2. --Scotch Soup. 

Cut a sheep's liver into pieces and stew with the sheep's head in 4quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook untiltender; then strain. Let stand until cool. Skim off the fat; heat andmix with flour until brown; let boil. Add a glass of white wine. Cookall together and serve hot. 

3. --Spanish Fried Potatoes. 

Peel some new potatoes and cook until tender. Mix some finebread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2eggs with salt and pepper; dip each potato in beaten egg and roll inthe bread-crumbs. Fry in deep hot lard until brown. Serve hot. 

4. --French Frozen Milk Punch. 

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2 nutmeg. When cool, freeze untilhalf frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze untilhard and serve. 

5. --Bavarian Fruit Compote. 

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and apinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish andpour over the syrup. Serve cold. 

6. --Vienna Rice Custard. 

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil untilvery soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar andstir in the rice. Flavor with rose-water and put in a well-butteredpudding-dish. Beat the whites with pulverized sugar to a stiff froth;spread on the custard and let bake in the oven until done. Serve cold. 

7. --French Fried Cucumbers. 

Peel the cucumbers and cut into inch slices. Sprinkle with salt andpepper and dip in beaten eggs and fine bread-crumbs. Season with saltand pepper and fry in hot lard until brown. Serve with tomato-sauceand veal chops. 

8. --German Cherry Soup. 

Boil 1 quart of cherries until soft; sweeten to taste. Add some gratedlemon peel, some cinnamon, 1 bottle of red wine and 2 bottles ofwater. Serve ice-cold with macaroons. 

9. --Swiss Pancakes. 

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce ofbread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with saltand pepper and mix with 1 tablespoonful of flour to a smooth batter;then fry in hot lard until brown. Serve hot. 

10. --English Tarts. 

Make a rich puff paste; roll out thin and cut into squares; then fillwith fruit jam; turn over and pinch in the edges. Drop in a kettle ofdeep hot lard and fry until a delicate brown. Sprinkle with pulverizedsugar and serve hot. 

11. --Norwegian Rice. 

Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggsand grated cheese and serve at once. 

12. --Spanish Broiled Kidney. 

Take a fresh kidney; clean and cut into thin slices; run a skewerthrough them to hold them together. Sprinkle with salt and pepper andbrush with butter; put on a broiler and cook for five minutes. Thenplace on a platter; pour over some lemon-juice and hot butter;sprinkle with parsley and serve at once. 

13. --Egyptian Stuffed Peppers. 

Cut off the tops and remove the seeds from large sweet peppers. Stuffwith chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put thestuffed peppers in a baking-pan with a little hot water; sprinkle withbits of butter and let bake three-quarters of an hour. Serve. Garnishwith cucumber salad. 

14. --English Tea Cakes. 

Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 eggand 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces ofsifted flour, a pinch of salt and milk enough to make a stiff dough;then roll out very thin. Cut into round cakes and bake in a quick ovenuntil done. 

15. --Bavarian Cheese Cake. 

Make a rich biscuit dough; roll out and place on a well-butteredpie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolksof eggs and 1/2 cup of currants; add the whites beaten stiff. Fill thepie with the cheese. Serve hot or cold with coffee. 

16. --Spanish Chicken. 

Cut a spring chicken into pieces at the joints; season with salt andpepper and fry until brown. Remove the chicken; add 1 onion, 2 clovesof garlic chopped and 1 cup of tomato-sauce. Cover and let simmer;then add the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice. 

17. --Polish Shrimp Salad. 

Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkinschopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Linethe salad bowl with the crisp lettuce leaves. Add the salad and pourover a mayonnaise dressing and serve. 

18. --Dutch Apple Pudding. 

Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice andrind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of4 eggs and the whites beaten to a stiff froth. Let bake in a moderateoven until done. Serve cold. 

19. --Bavarian Potatoes. 

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls ofbutter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. 

20. --Spanish Steak Roll. 

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard-boiled eggs and season with salt andpepper. Mix with butter and fine bread-crumbs; then spread the mixtureon the steak, and roll up. Sprinkle with flour; lay closely in a panof hot dripping; cover and let simmer until tender. Serve hot, garnished with olives and parsley. 

21. --Oriental Cabbage. 

Chop a small head of cabbage, then fry 1 onion and 2 sour applessliced thin. Add the chopped cabbage, 1/2 cup of stock and the juiceof 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice. 

22. --Dutch Salad. 

Soak 3 Dutch herrings in milk; then cut off the heads and tails andcut herrings into one-half inch pieces. Add 2 apples cut fine, 2hard-boiled eggs sliced thin, some cooked beets cut fine, some celeryand green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. 

23. --Greek Cucumbers. 

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinklewith salt. Then mix boiled rice with some chopped green onions andstuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cupof stock and the juice of a lemon; add 1 tablespoonful of butter, andlet cook until tender. Serve hot, and pour over a well-seasoned whitesauce. Garnish with parsley. 

24. --Russian Beef Roll. 

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2cloves of garlic and 3 sprigs of parsley chopped fine. Season withsalt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish; moisten with broth and letbake until done. Serve on a platter with a border of mashed potatoesand garnish with fried parsley. 

25. --Jewish Veal Stew. 

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cupof raisins, a pinch of cloves and cinnamon and a tablespoonful ofhorseradish. Thicken the sauce with buttered bread-crumbs; season withsalt and pepper to taste. Serve with boiled rice. 

26. --French Pop-overs. 

Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1pint of flour with 2 teaspoonfuls of baking powder; add 1/2teaspoonful of salt and the whites of the eggs beaten to a stifffroth. Flavor with rose-water. Mix well together and pour into hotwell-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. 

27. --German Egg Toast. 

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4cup of milk. Dip the slices of bread in the beaten eggs and fry untilbrown on both sides. Cover with pulverized sugar; sprinkle withcinnamon and some finely chopped nuts. Serve hot. 

28. --Irish Potato Puffs. 

Peel and boil potatoes well seasoned; then mash thoroughly with a lumpof butter. Add some milk and 2 eggs; beat well until very light. Thenfry in deep hot lard by the tablespoonful until a light brown. Servehot with broiled steak. 

29. --Belgian Eggs. 

Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonfulof flour. Beat whites separate; add flour to the yolks and sugar; beatuntil stiff. Beat the whites and scald in milk; strain from the milk, and set aside. Take the yolk, and stir gently in the milk until thick. Remove from the fire. Place in a dish to cool. Flavor with vanilla andthen put the whites on top and serve. 

30. --Irish Cucumber Salad. 

Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle wellwith salt; let stand half an hour on ice; press out all the water;sprinkle with white pepper and chopped parsley. Add vinegar mixed withsugar, to taste, and salad oil. Serve at once. 

31. --German Iced Beer Soup. 

Take one quart of fresh beer. Sweeten to taste and flavor with a pinchof cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake. 

_SEPTEMBER. _

1. --Dutch Biscuits. 

Make a soft biscuit dough; then put on a well-floured baking-board androll out one-half inch thick. Sprinkle with sugar, cinnamon and gratedlemon peel and pour over some melted butter. Then roll up the doughand cut into inch thick slices; lay in a well-buttered baking-pan andlet bake in a hot oven until done. 

2. --Hindoo Oyster Fritters. 

Boil large oysters in their liquor; season with salt, pepper andcurry-powder. Let come to a boil; then drain, and spread the oysterswith highly seasoned minced chicken. Dip them in a seasoned egg batterand fry in deep hot lard to a golden brown. Serve hot, garnished withfried parsley and lemon slices. 

3. --Jewish Chrimsel. 

Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup ofraisins, 1/2 cup of pounded nuts, the grated peel of a lemon and apinch of cinnamon. Then mix with the yolks of 4 eggs and the whitesbeaten stiff and fry by the tablespoonful in hot fat until brown. Serve hot with wine sauce. 

4. --Spanish Relish. 

Stone some large olives and fill the space with anchovy paste, mixedwith well-seasoned tomato-sauce. Then fry thin slices of bread andspread with some of the paste. Place a filled olive in the centre;sprinkle with chopped hard-boiled eggs and garnish with fillets ofanchovies and sprigs of parsley. 

5. --French Orange Compote. 

Make a syrup of sugar and water; add a little lemon-juice. Peel andremove seeds of oranges; cut into quarters and lay them in the boilingsyrup; let cook ten minutes. Remove the oranges to a glass dish; pourover the syrup and garnish with candied cherries. 

6. --Spanish Baked Chicken. 

Clean and season a chicken with salt and pepper and let boil untiltender. Put the chicken in a baking-dish; pour over some tomato-saucehighly seasoned; sprinkle with well-buttered bread-crumbs and let bakeuntil brown. Place on a large platter with a border of boiled rice andpour over the sauce. Serve hot. 

7. --Swiss Beet Salad. 

Boil red beets until tender; skin and cut into thin slices. Sprinklewith salt, whole pepper, whole cloves, 2 bay-leaves and mix with winevinegar. Let stand. Serve the next day. 

8. --Bombay Chicken Croquettes. 

Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2green peppers and 2 cloves of garlic. Remove the chicken and chop fineand mix with chopped parsley, the grated rind of 1/2 lemon, 1/2teaspoonful of paprica and a pinch of nutmeg. Add a little choppedtarragon and chervil and 2 beaten eggs. Mix with the sauce and forminto croquettes. Then dip into beaten eggs and fine bread-crumbs, andfry in deep hot lard a golden brown. Serve hot. Garnish with friedparsley and serve tomato-sauce in a separate dish, flavored withchopped mango chutney. 

9. --Swiss Veal Pie. 

Cut cooked veal into small pieces; season and moisten with a rich beefgravy. Pour into a deep pie-dish. Then make a cover with mashedpotatoes moistened with cream; sprinkle with bits of butter and letbake until brown. Serve hot. 

10. --Spanish Rice. 

Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add 2cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve. 

11. --Polish Chicken Soup. 

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrotsand 2 stalks of celery cut into small pieces and 1 cup of pearlbarley. Let all cook until tender. Remove the chicken; season the soupto taste with salt and pepper; add some chopped parsley and serve hotwith the chicken. 

12. --Norwegian Soup. 

Boil a large fish in 2 quarts of water; season with salt and paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful ofbutter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hotcream; season to taste and serve very hot. 

13. --Greek Cakes. 

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stirin 1/2 pound of flour and work into a smooth dough. Lay on awell-floured baking-board and roll out thin. Cut into fancy shapes andbake in a moderate oven until done. Cover with a white icing, flavoredwith vanilla. 

14. --Russian Sandwich. 

Spread thin slices of rye bread with butter and caviare; some slicesof white bread with butter and thin slices of ham; some slices ofpumpernickel bread with butter and a layer of cottage cheese; and someslices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut intoperpendicular slices and serve. 

15. --Spanish Dessert. 

Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix alltogether with the gelatin and the whites of eggs beaten to a stifffroth; add 1 teaspoonful of vanilla. Pour into a mold and place onice. Serve with whipped cream. 

16. --German Bread Tarte. 

Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful oflemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whitesto a stiff froth; add to the mixture. Put in a well-butteredpudding-dish and bake until brown. Serve with wine sauce. 

17. --Russian Stewed Fish. 

Cut a white fish into pieces and salt well; let stand. Then cut 1onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful ofbutter. Stir in 1 tablespoonful of flour until brown. Then fill thepan with water and let boil. Add 1 teaspoonful of celery seed, 1bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful ofpaprica and salt to taste. Let boil. Add the fish to the sauce;sprinkle with black pepper and ginger and let cook until done. Removethe fish to a platter. Beat the yolks of 2 eggs with a little waterand stir in the sauce with some chopped parsley. Let get very hot andpour over the fish. Garnish with lemon slices and sprigs of parsley. 

18. --German Liver Dumplings. 

Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonfulof butter. Add enough bread-crumbs to form into small balls and boilin soup-stock and serve with the soup. 

19. --Jewish Sour Fish. 

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Addcinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon-juice and choppedparsley to the sauce; let boil and pour over the fish. Serve cold. Garnish with parsley. 

20. --Compote de Bannanes. 

Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup ofwater with 1/2 pound of sugar; let boil ten minutes; then add thejuice of a lemon; let cook. Add the sliced bananas to the hot syrupand stew slowly until done. Remove the bananas to a dish and pour overthe syrup. Serve very cold for dessert. 

21. --English Peach Pie. 

Make a rich pie-crust and let bake until done. Peel and chop somepeaches and mix with sugar to taste. Fill the pie with the peaches;let bake. Whip 1 cup of rich cream with pulverized sugar and flavorwith vanilla. Spread the cream high over the pie; let get coldand serve. 

22. --Bean Polenta (ITALIAN). 

Cook 2 cups of white dried beans with salt and pepper until very soft;press through a colander. Fry 1 onion in 2 tablespoonfuls of butteruntil brown; mix with the beans. Add 1 tablespoonful of vinegar, 1teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls ofmolasses. Let all get very hot and serve with pork roast. 

23. --French Almond Pudding. 

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks ofeggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1tablespoonful of brandy, 3 slices of stale cake-crumbs and the whitesof the eggs beaten stiff. Put in a well-buttered pudding-dish and bakein a slow oven until done. 

24. --Italian Cutlets. 

Take tender veal cutlets; season highly with pepper and salt. Dip inbeaten egg and fine bread-crumbs and fry in boiling lard until a lightbrown. Have ready some boiled macaroni well seasoned. Put on a platterwith the cutlets and pour over all a highly seasoned tomato-sauce. 

25. --Jewish Gefuellte Fish. 

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inchslices. Remove the skin from one side of the slices. Chop 2 onions;add salt, pepper and mix with fine cracker-crumbs and 1 egg to apaste. Lay the paste on the fish and put back the skin. Boil the fishwith salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsleycut fine, a pinch of cloves and allspice. Let boil two hours. Add atablespoonful of rich cream. Serve cold. 

26. --Swedish Stewed Veal. 

Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let gethot; add the veal. Cover and let brown with 2 sliced onions, 2 carrotsand an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1pint of water and let simmer until tender. Add chopped mushrooms and asmall glass of wine. Let all get hot and serve. 

27. --French Apple Pie. 

Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fineand mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants. Then mix with the yolks of 2 eggs well beaten. Fill the pie and bakeuntil done. Beat the whites with pulverized sugar and spread on thepie. Let get light brown on top. 

28. --Vienna Filled Apples. 

Remove the core and scrape out the inside of the apples. Mix thescraped apple with chopped raisins, nuts, cinnamon, sugar and gratedlemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of winewith 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pourover the apples. Let cook slowly until the apples are tender. Removefrom the fire; put on a glass dish. Pour over the sauce andserve cold. 

29. --Scotch Stewed Tripe. 

Clean and boil tripe until tender; then fry 1 chopped carrot and 1onion until light brown. Stir in 1 tablespoonful of flour; add 1 cupof stock, 1 bay-leaf, some thyme and parsley; let boil. Season withsalt, pepper and lemon-juice. Cut the tripe into narrow strips; add tothe sauce. Let simmer one-half hour and serve. 

30. --Polish Stewed Calves' Feet. 

Boil the calves' feet in salted water until tender; then take out thebones. Fry 1 chopped onion in butter; stir in 1 tablespoonful offlour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsleychopped fine and 1/4 cup of vinegar, salt and pepper to taste. Thenadd the feet and let simmer ten minutes. Stir in the yolks of an eggand serve hot. 

_OCTOBER. _

1. --Oriental Pudding. 

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; letboil up. Then stir in 1 small cup of flour sifted with 1 teaspoonfulof baking-powder and a pinch of salt; stir until a smooth batter. Thenremove from the fire and stir in 4 well-beaten eggs, 1/2 cup ofpreserved ginger minced fine and 2 tablespoonfuls of the syrup; mixthoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. 

2. --Swedish Batter Cakes. 

Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful ofsoda dissolved in a little milk, the yolks of 6 eggs and the whitesbeaten to a stiff froth and enough milk to make a thin batter. Thenbake on a hot greased griddle until done. Serve hot. 

3. --Chinese Chop Suey. 

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry; then add 1 cup of slicedmushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and apinch of pepper; moisten with 1/2 cup of hot water. Cover and letsimmer until tender. Thicken the sauce with flour moistened with alittle milk and let boil. Put some well-seasoned cooked rice on aplatter, pour over the chop suey and serve very hot. 

4. --Russian National Soup. 

Chop and fry all kinds of vegetables until tender. Make ahighly-seasoned beef broth; add the fried vegetables, 2 boiled beetschopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2sprigs of parsley chopped. Let boil well; then add 1 cup of hot creamand serve at once. 

5. --English Buns. 

Set a sponge over night with 1 cake of compressed yeast dissolved in acup of warm water, 3 cups of milk and flour enough to make a thickbatter. Then add 1/2 cup of melted butter, 1 cup of sugar, asalt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated andflour enough to make a stiff dough. Let raise five hours; then rollout half an inch thick and cut into round cakes. Lay in awell-buttered baking-pan. Let stand half an hour; then bake until alight brown. Brush the top with white of egg beaten withpulverized sugar. 

6. --Japanese Fish. 

Clean and season a large white fish with salt and paprica and let boilwith 4 sliced shallots and 1 clove of garlic mashed fine. When nearlydone, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon andWorcestershire sauce. Let cook until done. Place on a platter. Garnishwith fried parsley and serve with boiled rice. 

7. --Swiss Creamed Potatoes. 

Boil potatoes until tender and slice them thin. Heat two ounces ofbutter; add a dessert-spoonful of flour. Then stir in some rich milkuntil it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once. 

8. --Belgian Chicken. 

Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful ofpaprica, a pinch of white pepper and salt to taste. Add the chickenand 1 glass of sherry wine. Let all cook ten minutes. Add 3tablespoonfuls of currant jelly. Serve hot with toasted croutons. 

9. --Swiss Biscuits. 

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of saltand pepper, a teaspoonful of mustard and 5 ounces of grated Swisscheese. Mix well with 1/4 pound of flour or enough to make a stiffdough; roll out and cut into round biscuits. Bake in a moderate ovenfor twenty minutes, and serve. 

10. --French Fritters. 

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls ofbutter; then stir in enough sifted flour until thick and smooth. Whencold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fryin deep hot lard to a golden brown. Serve with wine sauce. 

11. --German Waffles. 

Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolksof 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2teaspoonfuls of baking-powder, a pinch of salt and the grated peel ofa lemon. Mix well; add the whites beaten stiff and bake in a wellgreased waffle iron. Sprinkle with pulverized sugar and serve hot. 

12. --Dutch Rice Fritters. 

Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2cup of flour with 1 teaspoonful of baking-powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry aspoonful at a time in boiling lard. Sprinkle with pulverized sugar andserve hot with cooked fruit. 

13. --French Lettuce Salad. 

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix theyolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stirall together with 2 tablespoonfuls of white wine vinegar. Serve atonce with meats. 

14. --Austrian Baked Eggs. 

Poach fresh eggs one at a time; then put in a well-butteredbaking-dish; sprinkle with salt, pepper, bits of butter and gratedcheese. Pour over the top 1/2 cup of cream sauce and cover with finebread-crumbs. Set in the oven to brown and serve hot withtomato-sauce. 

15. --Swedish Stewed Chicken. 

Cut a spring chicken in pieces at the joints; season with salt andpepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup ofboiled rice, some chopped parsley and bits of butter. Let stew slowlyuntil the chicken is very tender. Serve hot. 

16. --Polish Filled Fish. 

Clean the fish; cut open along the backbone. Remove all the fish fromthe skin and bone from head to tail and chop fine. Fry 1 onion inbutter; add some soaked bread. Take from the fire and mix with thechopped fish. Add 2 eggs and chopped parsley; season highly with saltand pepper, a pinch of cloves and nutmeg. Fill the skin of the fishwith the mixture and boil with sliced onions, a few lemon slices, someparsley and a tablespoonful of butter, salt and pepper, until done. Serve hot or cold. 

17. --Eels a la Poulette. 

Clean and skin the eels; let boil with salt, pepper and vinegar. Thencut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cupof water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boilwell; add the eels and 1 glass of wine. Boil ten minutes longer;thicken the sauce with the yolks of 2 eggs well beaten and seasonedwith lemon-juice. Serve with fried croutons. 

18. --Italian Baked Fish. 

Clean and season a blue fish with salt, pepper and cloves. Lay thefish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls ofchopped carrot and parsley. Pour over 1 glass of wine; sprinkle withflour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni. 

19. --Dutch Stuffed Goose. 

Clean and season a goose and stuff with oysters well seasoned withsalt, pepper, parsley, thyme and bits of butter rolled in finebread-crumbs. Put in a baking-dish. Pour over the oyster liquor and alittle hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly. 

20. --Swiss Roast Turkey. 

Clean and season the turkey with salt and pepper. Then fill with 2cups of bread-crumbs mixed with a lump of butter, some chopped onionand thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2cup of nuts. Mix all well with 2 beaten eggs. Put turkey indripping-pan and let bake a rich brown. Baste often with the drippinguntil tender. Serve with dressing. 

21. --French Turkey Soup. 

Cut off all the meat from left-over turkey bones. Put the bones incold water and boil with 1 small onion, 1 carrot, 2 pieces of celeryand 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Letall cook well, seasoned with salt and pepper. Remove the bones; addboiled rice and the turkey meat cut into dice pieces. Let boil andserve hot with fried croutons. 

22. --Swedish Baked Fish. 

Clean and season a trout with salt, black pepper and cayenne. Lay in abaking-pan; dredge with flour; sprinkle with parsley and bits ofbutter; add a little water and vinegar. Let bake in a hot oven. Basteoften with butter until done. Garnish with parsley and serve hot withcream sauce. 

23. --Jewish Stewed Sweetbreads. 

Clean and parboil the sweetbreads; then fry 1 small sliced onion inhot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemonand chopped parsley. Season with salt and paprica to taste; add 1tablespoonful of brown sugar. Let boil; add the sweetbreads and simmeruntil done. Serve cold. 

24. --German Stuffed Turkey. 

Singe and clean a fat turkey. Season well with salt and pepper. Chopthe giblets; add some chopped veal and pork, 1 onion, 2 cloves ofgarlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuffthe turkey. Put in the dripping-pan with some hot water. Dredge withflour; let bake until done. Baste often with the sauce. Serve theturkey with the dressing. Garnish with boiled beets sliced thin. 

25. --Neapolitan Salad. 

Cut cold chicken or turkey in small dice pieces; add some coldpotatoes, beets and celery, cut fine; sprinkle with choppedhard-boiled eggs, salt and pepper. Line the salad bowl with lettuceleaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets. 

26. --Bavarian Stuffed Chicken. 

Clean and season a fat hen. Chop the giblets; add some truffles, achopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepperand paprica to taste. Then fill the chicken; heat some dripping in alarge saucepan; lay in the chicken, cover, and cook slowly with 1 cupof hot water until tender. 

27. --Hungarian Baked Herring. 

Bone the herring and cut into small pieces. Slice some cookedpotatoes; then butter a baking-dish; sprinkle with flour. Put a layerof potatoes, some chopped onion and herring and bits of butter untildish is full; sprinkle with pepper. Make the top layer of potatoes andbits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in amoderate oven until brown. Serve hot. 

28. --French Stewed Quail. 

Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan;add some thin slices of bacon. Let get very hot. Lay in the birds;sprinkle with salt and pepper; add 1 small onion and 1 carrot choppedfine. Cover and let brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed withmilk; add some chopped parsley; let boil up and serve hot. 

29. --India Beef Curry. 

Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepperand flour and fry until brown. Add 1 onion chopped fine and 1tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful ofcurry-powder and 1/2 cup of hot water until meat is tender. Thickenthe sauce with flour and butter. Serve on a platter with a border ofcooked rice sprinkled with chopped parsley and garnished with friedapple slices. 

30. --Bread Pudding a la Caramel. 

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake ina well-buttered pudding-dish until brown. Then boil 1-1/2 cups ofbrown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding. 

31. --Irish Flummery. 

Take 1 pint of oatmeal; pour on enough cold water to cover; let standover night; strain and boil with a pinch of salt until thickened. Thenadd 1 cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream. 

_NOVEMBER. _

1. --Swiss Fried Sweetbreads. 

Blanch the sweetbreads and sprinkle with salt and pepper; then cutinto thin slices. Dip in beaten egg and roll in grated Swiss cheeseand fine bread-crumbs and fry in a little hot butter to a goldenbrown. Serve hot, garnished with parsley. 

2. --Japanese Chicken. 

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil untilbrown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint ofJapanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped redpeppers, some bamboo sprouts shaved thin and 1/2 cup of water. Coverand let cook ten minutes. Add the chicken to the sauce with 1 cup ofcocoanut juice. Let all simmer until the chicken is tender. Serve on aplatter with a border of cooked rice and garnish with fried parsley. 

3. --Hindu Venison. 

Cook some venison, well seasoned, until tender and slice thin. Peeland slice 2 apples and 1 Spanish onion; season and fry until a lightbrown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cupof mutton broth; cover and let cook fifteen minutes. Then mix 1/2ounce of butter with 1/2 tablespoonful of curry-powder and 1tablespoonful of lemon-juice; add to the sauce with the slicedvenison; cover and let simmer ten minutes; then add 1 tablespoonful ofcurrant jelly. Let get very hot and serve, garnished with friedcroutons and sliced lemon. 

4. --Spanish Tongue. 

Boil a beef tongue until tender; take off the outer skin. Then rubwith butter and the beaten yolk of an egg; put in a baking-dish. Add1/2 cup of the water in which the tongue was cooked, 1/2 glass of wineand 1/2 can of mushrooms. Sprinkle with salt and pepper and let bakeuntil brown. Serve garnished with the mushrooms. 

5. --English Pigeon Pie. 

Clean and season some young pigeons. Stuff each with chopped oystersand bits of butter and let stew until tender with 1 onion, 2 sprigs ofparsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste;let bake and fill with the stuffed pigeons. Add the sauce; cover withthe paste and let bake until brown. Serve hot. 

6. --Hungarian Stuffed Goose Neck. 

Remove the skin from the neck of a fat goose and stuff with somesoaked bread, fried with 1 small chopped onion in a tablespoonful ofgoose-dripping. Add chopped parsley, salt, paprica and ginger and mixwith 1 egg. Lay in a baking-pan with a little hot water and bake untilbrown. Serve hot with red cabbage cooked with wine. 

7. --Swedish Cabbage. 

Shred a cabbage very thin; sprinkle with salt and cook in as littlewater as possible until tender. Then add some milk and let boil. Add atablespoonful of butter mixed with flour, some mace and white pepperto taste. Let boil up and serve hot. 

8. --Spanish Fried Fish. 

Season and slice red fish; roll in flour and fry until brown. Thenheat 1 tablespoonful of butter; add 1 chopped onion and 1 cup oftomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water;also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let allcook; then add the slices of fried fish. Let all get very hot andserve with boiled rice. 

9. --German Spiced Rabbit. 

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat 1tablespoonful of dripping; add the slices of rabbit and 1 slicedonion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme anda little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hotwith apple compote. 

10. --English Layer Cake. 

Bake 3 layers of sponge-cake; then mix some jelly with wine and spreadbetween the layers and over the top and sides. Cover with a richchocolate icing, flavored with vanilla. 

11. --Dutch Rice Pudding. 

Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmegto taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whitesof the eggs beaten to a stiff froth. Bake in a well-butteredpudding-dish until done. Serve cold. 

12. --Polish Poached Eggs. 

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggsone at a time and poach them. Remove to a platter; sprinkle with saltand pepper. Then add 1 tablespoonful of butter and 1 tablespoonful ofsugar to the sauce; let boil up and pour over the eggs. Serve onbuttered toast. 

13. --Belgian Sweet Potato Purée. 

Boil 4 sweet potatoes until soft. Mash until smooth with 1tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brownsugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Putin a buttered pudding-dish; pour over some melted butter; let bakeuntil brown. Serve hot with broiled steak. 

14. --Spanish Codfish. 

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter;add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmerone-half hour. Serve on buttered toast. 

15. --Halibut a la Toulonaise. 

Slice the fish; season highly with salt, pepper, cloves, lemon-juiceand parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad withFrench dressing. 

16. --Jewish Stewed Goose. 

Clean and cut a fat goose into pieces; season with salt, pepper andginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Coverwith hot water and let cook until tender. Thicken with flour and servehot with apple-sauce. 

17. --Polish Rice Pudding. 

Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seededraisins and 2 ounces of currants. Let cook ten minutes. Then add thegrated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggswell beaten with 1 cup of sugar. Mix thoroughly and pour into awell-buttered pudding-dish; let bake until done. Then beat the whitesto a stiff froth with 3 tablespoonfuls of pulverized sugar; flavorwith vanilla. Spread on the pudding and let brown slightly in a hotoven. Serve with lemon sauce. 

18. --Vienna Dumplings. 

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour tomake a stiff batter. Then drop by the tablespoonful into boilingsalted water until they rise to the surface. Remove to a platter andfry some onions in hot butter. Sprinkle with salt and pepper and pourover the dumplings. 

19. --Bavarian Sauerkraut. 

Cook 2 pounds of fresh pork; season with salt and pepper; add 2bay-leaves and a few cloves. When half done, add 1 quart of sauerkrautand let cook one hour. Add 1 cup of wine and 1 tablespoonful of brownsugar. Let all cook until tender. Serve with potato dumplings. 

20. --Chicken Croquettes a la Reine. 

Chop cold cooked chicken with some mushrooms, parsley and thyme andseason with salt, black pepper and cayenne. Add a tablespoonful ofbutter and 2 well-beaten eggs. Then form into croquettes. Dip inbeaten egg and fine bread-crumbs and fry in deep hot lard to a goldenbrown. Make a cream sauce and serve with the croquettes. Garnishwith parsley. 

21. --Jewish Goose Greeben. 

Cut all the fat from the goose into small pieces and cook in a skilletwith 1 cup of cold water. Let cook uncovered until the water hasevaporated; then fry until brown. Sprinkle with salt and serve hot. 

22. --French Venison Pie. 

Cut venison in very small pieces and stew, highly seasoned, untiltender. Line a deep pie-dish with a rich pie-paste and bake. Then fillwith the venison. Add a glass of port wine, a pinch of cloves and maceto the sauce and bits of butter rolled in flour. Pour the sauce overthe venison and cover with the paste. Rub the top with a beaten eggand let bake until done. 

23. --Belgian Broiled Quail. 

Select fat quails. Rub with salt, pepper and butter and tie a verythin strip of bacon around the body of each quail. Place on a broilerover a slow fire; let broil twenty minutes until done. Remove thebacon. Have ready buttered toast. Place the birds on the toast, pourover some melted butter, chopped parsley and lemon-juice. Serve hot. 

24. --Vienna Roast Beef. 

Season a rib-roast of beef with salt, pepper and ginger and rub withvinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves ofgarlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a fewcloves and peppercorns. Pour over 1 cup of stock and dredge withflour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings. 

25. --Oysters a la Toulonaise. 

Drain large oysters; sprinkle with salt and pepper. Try out a fewslices of bacon in a frying-pan; remove the bacon. Roll the oysters infine bread-crumbs and sauté until brown on both sides. Place on hotbuttered toast; sprinkle with lemon-juice and garnish with olives. 

26. --Chicken a la Bechamel. 

Clean and season a fat hen. Put a few slices of chopped bacon in asaucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a fewcloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1cup of hot water. Let all stew until tender; then add some choppedmushrooms and pour over all 1 cup of hot rich cream. 

27. --Milanese Vegetable Soup. 

Cut bacon and ham into small pieces; put in a saucepan with 1tablespoonful of hot butter. Add all kinds of vegetables, cut intovery small pieces and let fry a few minutes. Then fill the pan with 1quart of beef stock; let all cook slowly for half an hour; add someboiled rice and 1 cup of tomato-sauce and cook until done. Serve hot. 

28. --Swedish Salad. 

Cut cold cooked fish into small pieces and mix with choppedhard-boiled eggs, a few sliced olives, capers and gherkins. Sprinklewith salt and pepper. Line the salad bowl with crisp lettuce leaves;add the salad and cover with a mayonnaise dressing. Garnish withaspic, cut into dice pieces and serve cold. 

29. --Oriental Rabbit Pie. 

Clean and cut a rabbit into small pieces and let stew, well seasonedwith salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1chopped green pepper, 1 Spanish onion sliced thin and 2 slicedtomatoes, a pinch of cloves and allspice. Then line a pie-dish with apuff paste; let bake and fill with the rabbit; add 2 choppedhard-boiled eggs and sprinkle with curry-powder. Cover with the paste;brush the top with a beaten egg and let bake until brown. Serve hot. 

30. --Spanish Baked Fish. 

Season a pike; put in a baking-pan. Pour over two ounces of meltedbutter and 1 pint of sour cream; then let bake in a hot oven fortwenty minutes. Sprinkle with bread-crumbs and grated cheese and letbrown on top. Serve hot. Garnish with parsley. 

_DECEMBER. _

1. --English Plum Pudding. 

Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, 1 pound of seeded raisins, and 1 pound of currants all dredged withflour, 1/4 pound of chopped citron, 1 pound of finely chopped beefsuet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and macemixed together, a pinch of salt, 1 glass of wine and 1 glass of finebrandy. Mix with the yolks of 8 eggs and the whites beaten to a stifffroth. Pour the mixture into a wet cloth dredged with flour; tie welland let boil five hours. Serve with wine sauce. 

2. --Swedish Rice Pudding. 

Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch ofsalt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bitsof butter over the top and let bake in a moderate oven until done. Serve cold. 

3. --Portugal Soup. 

Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; seasonwith salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 headof cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove ofgarlic, all cut fine, and 1 herb bouquet. Let all cook until tender;then add 1/2 can of peas. Remove the meat; cut into thin slices;season, and serve with the soup. 

4. --Chinese Salad. 

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cutinto shreds; season with salt and pepper. Add all kinds of choppedherbs, and moisten with white wine. Line the salad bowl with crisplettuce leaves; fill with the mixture; sprinkle with finely choppedparsley. Pour over a mayonnaise dressing and garnish withanchovy fillets. 

5. --Egyptian Salad. 

Mix highly seasoned cold cooked rice with some grated onion, choppedparsley and chives; add 2 dozen fine cut French sardines. Put on crisplettuce leaves in a salad bowl and cover with a mayonnaise dressingGarnish with thin shreds of red beets, and serve. 

6. --English Dumplings. 

Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup offinely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt anda little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful ofbaking-powder; mix well with the beaten whites of the eggs. Make intodumplings the size of an egg; let steam. Serve hot with lemon sauce. 

7. --Irish Pancakes. 

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, apint of milk and 1/2 ounce of melted butter. Mix well to a smoothpancake batter and fry in hot lard to a delicate brown. Sprinkle withpowdered sugar and serve hot. 

8. --English Cream Pudding. 

Line a well-buttered pudding-dish with a rich puff-paste and bake. Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add thegrated rind and juice of a lemon and beat well with the yolks of 6eggs; add the whites beaten to a froth. Fill the pudding-dish with themixture and bake until done. 

9. --Bavarian Roast Turkey. 

Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs;add 1 egg. Season with sage, thyme, salt and pepper; then put in adripping-pan. Pour in 1 cup of water and dredge with flour. Let bakein a hot oven until done. 

10. --Jewish Stewed Cabbage. 

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in apan; add the cabbage; cover and let stew with 2 apples, and 1 onionchopped fine. Then brown 1 tablespoonful of flour in hot butter; add1/2 cup of water mixed with vinegar. Season with salt, pepper andsugar to taste. Pour the sauce over the cabbage; let simmer tenminutes. Add 1/2 cup of red wine; let boil up and serve hot. 

11. --Venison a la Francaise. 

Season venison steaks with salt, pepper and lemon-juice. Put in asaucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Letbrown; then add 1/2 can of mushrooms, some thyme chopped fine and aglass of claret. Cover and let simmer until tender. Serve with toastedcroutons and currant jelly. 

12. --Italian Macaroni. 

Boil macaroni in salted water until tender. Drain. Then heat 2tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup ofchopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of gratedcheese. Cover, let get very hot. Then mix a highly seasonedtomato-sauce with a small glass of wine; let boil up and pour over themacaroni. Serve hot with roast veal. 

13. --Russian Stuffed Tongue. 

Take fresh beef-tongue; make an incision with a sharp knife and fillwith chopped onions, bread-crumbs, a lump of butter, sage, thyme, saltand pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender. Add2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished with sliced beets, olives and sprigs of parsley. 

14. --Hungarian Dumplings. 

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enoughsifted flour to make a stiff dough. Roll out on a well-flouredbaking-board as thin as possible. Cut into three-inch squares and fillwith the following mixture: 1 cup of cottage cheese; mix with 1tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg totaste. Fill the dumplings, press the edges well together. Boil somemilk, seasoned with a pinch of salt and sugar to taste. Lay in thedumplings and boil until done. Serve with the sauce. 

15. --German Stewed Fish. 

Clean the fish. Cut into large slices; salt well and sprinkle withblack pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon; let cook fifteen minutes to the pound; thenmix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add tothe fish. Let cook five minutes more and serve hot or cold. 

16. --French Stuffed Partridge. 

Clean, singe and draw young partridges. Season and stuff each birdwith chopped oysters well seasoned, and sprinkle with parsley. Put asmall piece of butter in each bird; place the birds in a baking-pan;cover with thin slices of bacon; add a little hot water and bake in ahot oven until done. Serve with toast. 

17. --Russian Pickled Herring. 

Soak 1 dozen herring over night in water; then mash the milch and roesand mix with 4 tablespoonfuls of brown sugar. Put the herring in alarge dish with 2 large onions sliced; make alternate layers ofherring, onions and sliced lemon, 8 bay-leaves, a few cloves, wholepeppers and some mustard seed. Pour over all some vinegar. Ready toserve in five hours. Will keep for one week. Serve withboiled potatoes. 

18. --Hungarian Duck. 

Season and roast the duck; then cut into pieces for serving. Chop thegiblets; add to the gravy in which the duck was roasted, with 1 glassof red wine, 1/4 teaspoonful of paprica, a pinch of cloves and thejuice of a lemon. Let boil; add the sliced duck and let simmer untiltender. Serve hot; garnish with fried croutons. 

19. --Venison a la Parisienne. 

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Addthe venison, salt and pepper. Let all fry a few minutes; then add 1cup of consommé and let simmer until tender. Add 1/2 glass of sherryand 1/2 can of chopped mushrooms. Let all get very hot and serve withtoasted croutons. 

20. --Jewish Boiled Fish. 

Clean and season a large fish with salt and pepper and let cook with 1cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemonsliced and 1 teaspoonful of prepared mustard. Let cook until done. Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, andthicken with the yolks of 2 eggs well beaten. Serve hot or cold, garnished with parsley. 

21. --English Stuffed Duck. 

Clean and season the duck; then chop the giblets. Add 1 onion, somecelery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan withsome hot water, 1/2 glass of sherry and a lump of butter. Sprinklewith flour; bake until done. Serve with apple-sauce. 

22. --French Stewed Rabbits. 

Skin and clean the rabbits; cut into pieces at the joints; seasonwell. Heat 2 tablespoonfuls of drippings in a stew-pan; add therabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2sprigs of parsley and thyme. Let all brown a few minutes; then add 1cup of hot water and cook slowly until tender. Thicken the sauce withflour and butter; add a glass of claret; boil up and serve. 

23. --Italian Salad. 

Cut 1 pound of cooked veal in very small pieces; add 1 herring thathas been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaisedressing and garnish with sliced hard-boiled eggs, olives and capers. 

24. --Hungarian Stewed Pigeons. 

Season the pigeons and stuff with chopped chicken. Let stew slowlywith chopped onions, chives, celery and parsley; add salt and papricato taste. Cook until tender. Serve hot with beet salad. 

25. --Vienna Baked Goose Breast. 

Take the breast of the goose and cut the meat from the bone; chop finewith some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Putthe chopped breast mixture back on the bone. Place in a baking-dish;pour over some dripping; sprinkle with flour and bake until brown. Serve with sour apple compote. 

26. --Italian Veal and Macaroni. 

Season tender veal cutlets with salt and red pepper and sauté in hotolive-oil; then cover and simmer until tender. Boil macaroni untiltender; drain. Add the macaroni to the veal with 1 cup of stock, and 3tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on aplatter and cover with bread-crumbs fried in butter. Serve hot. 

27. --French Squirrel Fricassee. 

Cut the squirrels into pieces at the joints; sprinkle well with salt;let lay one hour; then sprinkle with pepper and lemon-juice. Put 2large tablespoonfuls of dripping in a pan; when hot, lay in a squirrelwith 1 sliced onion; cover and let brown. Then add 1 cup oftomato-sauce, some celery seed and chopped parsley and 1 cup of hotwater. Let simmer until tender. Add 1/2 glass of sherry wine. Let getvery hot and serve with French peas. 

28. --Irish Mutton Stew. 

Season mutton chops with salt and pepper; put a tablespoonful of hotdrippings in a saucepan; add the chops, some sliced turnips, potatoesand onions, salt and pepper. Then cover with water and cook slowlyuntil tender. Thicken the sauce with a little flour mixed with 1/2 cupof milk. Season to taste and serve very hot. 

29. --German Bread Pudding. 

Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart ofmilk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add thebread, a small cup of raisins and the grated peel of a lemon. Mix allwell. Put in a well-buttered pudding-dish and bake until brown. Beatthe whites with a pinch of salt, sugar and a little lemon-juice spreadon the top. Let get light brown in the oven. Serve with wine sauce. 

30. --Hungarian Spice Cakes. 

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar;add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful ofcloves, some grated lemon peel and a pinch of salt. Make all into adough and roll into small cakes about an inch in diameter. Put onwell-buttered baking-plates, sprinkled with flour, and bake in amoderate oven until a rich brown. Serve with wine. 

31. --French Braised Sweetbread. 

Parboil the sweetbreads; drain. Put in the baking-pan with a piece ofsalt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cutfine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done. Serve with mushrooms.