nds of sugar and 1/2 pound of butter to a cream; add 4
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,
4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten
stiff and bake in small well-buttered cake-tins until done; then cover
with a thin icing.

15.--Oriental Stewed Prawns.

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan;
add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of
curry-powder. Add 1 pint of stock and let simmer half an hour until
tender. Serve on a border of boiled rice; garnish with fried parsley.

16.--Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with
flour and let fry in hot lard on both sides until brown. Then add some
sliced onions and moisten well with tomato-sauce. Cover and let simmer
half an hour. Serve hot on a platter with mashed potatoes.

17.--Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine. Cut off
the head, skin and bone; chop the herring; add chopped apples,
pickles, potatoes, olives and capers. Put in the salad bowl; then add
the yolk of a hard-boiled egg to the mashed milch, mustard, 1
teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
lemon-juice, salt and pepper. Pour the sauce over the salad and
garnish with olives and sliced lemon.

18.--German Lentil Soup.

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until
lentils are soft, with 1 sliced onion. Then add some small sausages.
Let boil five minutes. Season to taste and serve the soup with the
sausages and croutons fried in butter.

19.--French Spiced Venison.

Rub the venison with salt, pepper, vinegar, cloves and allspice; then
put in a baking-pan. Pour over a cup of melted butter; add 1 onion
sliced, some thyme, parsley, the juice of a lemon, and a cup of hot
water. Let bake, covered, in a hot oven. Baste often with the sauce
when nearly done. Sprinkle with flour; add a glass of sherry and let
brown. Serve with celery and currant jelly.

20.--Spanish Mushrooms.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
shallots and 1 clove of garlic chopped fine, some parsley and thyme
and the mushrooms. Let all fry a few minutes; then add the mushroom
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
Let simmer five minutes and serve hot on s