of rabbit and 1 sliced
onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and
a little mace. Cover with hot water and let stew slowly until tender.
Thicken the sauce with butter mixed with flour. Let cook and serve hot
with apple compote.

10.--English Layer Cake.

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread
between the layers and over the top and sides. Cover with a rich
chocolate 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 nutmeg
to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites
of the eggs beaten to a stiff froth. Bake in a well-buttered
pudding-dish until done. Serve cold.

12.--Polish Poached Eggs.

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

13.--Belgian Sweet Potato Puree.

Boil 4 sweet potatoes until soft. Mash until smooth with 1
tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown
sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put
in a buttered pudding-dish; pour over some melted butter; let bake
until 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 1
tablespoonful of flour; stir until thickened. Then add 1 cup of water,
pepper and chopped parsley; let boil well; add the codfish. Let simmer
one-half hour. Serve on buttered toast.

15.--Halibut a la Toulonaise.

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

16.--Jewish Stewed Goose.

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

17.--Polish Rice Pudding.

Heat 1 quart of milk; a