ped 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 1
cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of
paprica, a pinch of white pepper and salt to taste. Add the chicken
and 1 glass of sherry wine. Let all cook ten minutes. Add 3
tablespoonfuls 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 salt
and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss
cheese. Mix well with 1/4 pound of flour or enough to make a stiff
dough; roll out and cut into round biscuits. Bake in a moderate oven
for twenty minutes, and serve.

10.--French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
butter; then stir in enough sifted flour until thick and smooth. When
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry
in 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 yolks
of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2
teaspoonfuls of baking-powder, a pinch of salt and the grated peel of
a lemon. Mix well; add the whites beaten stiff and bake in a well
greased 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 1/2
cup 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 a
spoonful at a time in boiling lard. Sprinkle with pulverized sugar and
serve hot with cooked fruit.

13.--French Lettuce Salad.

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar. Serve at
once with meats.

14.--Austrian Baked Eggs.

Poach fresh eggs one at a time; then put in a well-buttered
baking-dish; sprinkle with salt, pepper, bits of butter and grated
cheese. Pour over the top 1/2 cup of cream sauce and cover with fine
bread-crumbs. Set in the oven to brown and serve hot with
tomato-sauce.

15.--Swedish Stewed Chicken.

Cut a spring chicken in pieces at the joints; season with salt and
pepper and saute in hot butter. Add 2 cups of crea