1 cup of water and stew
until tender. Then add 1/2 can of mushrooms and 1 glass of claret and
let simmer until done.

28.--Hungarian Beef Stew.

Cut beef into small pieces. Heat some dripping in a saucepan; add the
meat, salt and black pepper; cover and let stew half an hour. Then add
3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot
water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then
add some chopped parsley and thicken the sauce with flour, mixed in
1/2 cup of milk. Let cook a few minutes and serve hot.

_MARCH._

1.--Chicken Chop Suey (CHINESE).

Cut all the meat of a chicken into thin strips; season with black
pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery,
green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of
stock. Add 1/4 cup of Chinese sauce; cover and let simmer until
tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream
and chopped parsley. Serve hot on a platter with boiled rice.

2.--Jewish Shallet.

Line a well-buttered pudding-dish with a rich pie-paste and cover with
a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel
and small bits of butter, and moisten with white wine; then cover with
a layer of the paste and fill with another layer of apples, nuts and
raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of
butter. Cover with the top crust; press in the edges with a beaten
egg, and rub the top with butter. Let bake in a moderate oven
until done.

3.--Russian Relish.

Cut some slices of brown bread into fingers half an inch thick; spread
with butter. Mix some Russian caviare with lemon-juice to taste and a
tablespoonful of finely chopped shallots. Spread the fingers with the
mixture and place an oyster in the centre of each. Sprinkle with salt
and a pinch of paprica. Serve. Garnish with thin slices of lemon
and parsley.

4.--Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out
the inside. Mix this with chopped ham, onion and parsley, and a
tablespoonful of butter. Season with salt, pepper and lemon-juice.
Fill the potato with the mixture and let bake in a moderate oven until
tender and serve hot.

5.--Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of
garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very
fine. Add a pinch of pepper. Roll the fish in the spi