lices of toast.

21.--Vienna Noodle Pudding.

Boil some fine noodles in salted water for ten minutes; let drain.
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
a well-buttered pudding-dish and bake until brown. Serve hot with
lemon sauce.

22.--Dutch Sweet Potato Puff.

Peel and boil 3 sweet potatoes in salted water until tender; then mash
well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of
butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
Beat the whites with a pinch of salt to a stiff froth; add to the
potatoes and put in a well buttered baking-dish and bake. Serve hot.

23.--Spaghetti (ITALIAN).

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful
of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then
add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with
salt, pepper and grated cheese and let bake in the oven until done.
Serve hot.

24.--Russian Beet Soup.

Boil 5 medium-sized beets until tender; then chop and add to a highly
seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and
nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed
with a teaspoonful of brown sugar. Let boil a few minutes longer and
serve with fried croutons.

25.--Boulettes.

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of
parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
melted butter. Season highly with salt, black pepper and a pinch of
cayenne. Mix with 1 egg and form into balls; roll in flour and fry in
deep hot lard until brown. Serve hot with tomato-sauce.

26.--Baden Stewed Lentils.

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of
butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until
brown; add some cold water mixed with vinegar. Let boil and pour the
sauce over the lentils. Season with salt and pepper, and serve with
small boiled sausages. Sprinkle the top with bread-crumbs fried in
butter until brown.

27.--Duck aux Champignons.

Clean and season a pair of wild ducks and cut into pieces at the
joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks,
1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet
chopped. Cover and brown a few minutes; add