served ginger minced fine and 2 tablespoonfuls of the syrup; mix
thoroughly. 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 of
soda dissolved in a little milk, the yolks of 6 eggs and the whites
beaten to a stiff froth and enough milk to make a thin batter. Then
bake 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 sliced
mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a
pinch of pepper; moisten with 1/2 cup of hot water. Cover and let
simmer until tender. Thicken the sauce with flour moistened with a
little milk and let boil. Put some well-seasoned cooked rice on a
platter, pour over the chop suey and serve very hot.

4.--Russian National Soup.

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

5.--English Buns.

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

6.--Japanese Fish.

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

7.--Swiss Creamed Potatoes.

Boil potatoes until tender and slice them thin. Heat two ounces of
butter; add a dessert-spoonful of flour. Then stir in some rich milk
until it thickens; add the potatoes, salt, pepper and chop