let cook until tender. Add
2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve,
garnished with sliced beets, olives and sprigs of parsley.

14.--Hungarian Dumplings.

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough
sifted flour to make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut into three-inch squares and fill
with the following mixture: 1 cup of cottage cheese; mix with 1
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some
milk, seasoned with a pinch of salt and sugar to taste. Lay in the
dumplings and boil until done. Serve with the sauce.

15.--German Stewed Fish.

Clean the fish. Cut into large slices; salt well and sprinkle with
black pepper and let stew with sliced onion, some celery and parsley.
Add a few slices of lemon; let cook fifteen minutes to the pound; then
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
the fish. Let cook five minutes more and serve hot or cold.

16.--French Stuffed Partridge.

Clean, singe and draw young partridges. Season and stuff each bird
with chopped oysters well seasoned, and sprinkle with parsley. Put a
small piece of butter in each bird; place the birds in a baking-pan;
cover with thin slices of bacon; add a little hot water and bake in a
hot oven until done. Serve with toast.

17.--Russian Pickled Herring.

Soak 1 dozen herring over night in water; then mash the milch and roes
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a
large dish with 2 large onions sliced; make alternate layers of
herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed. Pour over all some vinegar. Ready to
serve in five hours. Will keep for one week. Serve with
boiled potatoes.

18.--Hungarian Duck.

Season and roast the duck; then cut into pieces for serving. Chop the
giblets; add to the gravy in which the duck was roasted, with 1 glass
of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the
juice of a lemon. Let boil; add the sliced duck and let simmer until
tender. Serve hot; garnish with fried croutons.

19.--Venison a la Parisienne.

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion,
1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add
the venison, salt and pepper. Let all fry a few minute