and fill with a tablespoonful of the mixture. Press the
ends together and fry in deep hot lard until a light brown. Drain and
serve very hot with tomato-sauce.

12.--Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with
chrysanthemum flowers; season with salt and pepper. Put in a salad
bowl and cover with a mayonnaise dressing. Garnish with chopped
hard-boiled eggs and olives.

13.--Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in
hot dripping. Remove the chops and cover with a mixture of bacon,
liver, onions and parsley minced fine and well seasoned. Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.

14.--Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
parsley and salt to taste. Cook ten minutes; then add the rabbit and
simmer five minutes. Serve hot with boiled rice.

15.--Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour
and let bake in a hot oven until nearly done. Then add some boiled
turnips cut in quarters; sprinkle with pepper and flour; let bake
until browned. Serve the mutton on a platter with the turnips.

16.--Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well
seasoned. Place in a well-buttered baking-dish; sprinkle with fine
bread-crumbs, chopped onion and parsley. Put flakes of butter on top
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
with the sauce. Serve with celery salad with French dressing.

17.--Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1
dozen cloves in the meat; season with salt and pepper and dredge with
flour. Put in the dripping-pan with some hot water and let roast until
tender. Serve with boiled macaroni.

18.--French Apple Souffle.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of
butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the
juice and rind of 1/2 lemon; add the whites beaten to a stiff froth.
Put in a buttered pudding-dish and bake in a moderate oven until done.