ith salt
and a dessertspoonful of curry-powder. Let cook ten minutes; then add
the eggs. Let all get very hot. Serve with croutons; garnish with
fried parsley.

26.--Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until
soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small
cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with
pepper. 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; then
add enough flour to make a stiff dough. Work it well with flour and
roll out as thin as possible; fold it double and cut into square
pieces and fill with minced cooked chicken or veal. Sprinkle with
chopped parsley and bits of butter; fold in the edges. Have ready some
soup stock; when boiling, add the crebchen and let boil until done.
Serve with the soup.

28.--French Veal Souffle.

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour
until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced
veal, some parsley, salt, pepper and nutmeg to taste. Stir in the
yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a
stiff froth; add to the meat. Put in a buttered baking-dish and bake
twenty minutes. Serve at once.

29.--Belgian Potato Salad.

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

30.--Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin. Put a large
spoonful of butter in a saucepan; add a chopped onion; let brown. Then
stir in 1 tablespoonful of flour; add 2 cups of the water in which the
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot
or cold.

31.--Rissotto (ITALIAN).

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

_FEBRUARY._

1.--Oriental Canapes.

Take some lobster or crab-meat and pound in a mortar. Mix with