r two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.

_DECEMBER._

1.--English Plum Pudding.

Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar,
1 pound of seeded raisins, and 1 pound of currants all dredged with
flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef
suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace
mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine
brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff
froth. Pour the mixture into a wet cloth dredged with flour; tie well
and let boil five hours. Serve with wine sauce.

2.--Swedish Rice Pudding.

Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of
salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits
of butter over the top and let bake in a moderate oven until done.
Serve cold.

3.--Portugal Soup.

Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season
with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head
of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of
garlic, all cut fine, and 1 herb bouquet. Let all cook until tender;
then add 1/2 can of peas. Remove the meat; cut into thin slices;
season, and serve with the soup.

4.--Chinese Salad.

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut
into shreds; season with salt and pepper. Add all kinds of chopped
herbs, and moisten with white wine. Line the salad bowl with crisp
lettuce leaves; fill with the mixture; sprinkle with finely chopped
parsley. Pour over a mayonnaise dressing and garnish with
anchovy fillets.

5.--Egyptian Salad.

Mix highly seasoned cold cooked rice with some grated onion, chopped
parsley and chives; add 2 dozen fine cut French sardines. Put on crisp
lettuce leaves in a salad bowl and cover with a mayonnaise dressing
Garnish with thin shreds of red beets, and serve.

6.--English Dumplings.

Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of
finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and
a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of
baking-powder; mix well with the beaten whites of the eggs. Make into
dumplings the size of an egg; let steam. Serve hot with lemon sa