e 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 chopped
fine. 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 with
milk; 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, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry-powder and 1/2 cup of hot water until meat is tender. Thicken
the sauce with flour and butter. Serve on a platter with a border of
cooked rice sprinkled with chopped parsley and garnished with fried
apple slices.

30.--Bread Pudding a la Caramel.

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2
tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in
a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of
brown 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 stand
over night; strain and boil with a pinch of salt until thickened. Then
add 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 cut
into thin slices. Dip in beaten egg and roll in grated Swiss cheese
and fine bread-crumbs and fry in a little hot butter to a golden
brown. 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 until
brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of
Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red
peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover
and let cook ten minutes. Add the chicken to the sauce with 1 cup of
cocoanut juice. Let all simmer until the chicken is tender. Serve on a
platter with a border of cooked rice and garnish with fried parsley.

3.--Hindu Venison.

Cook some venison, well seasoned,