e juice of 1 orange, 1/2 lemon and
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in
a glass dish and pour over the sauce. Let get cold and serve.

15.--Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and
salt to taste. Place on a platter, cover with chopped hard-boiled
eggs, sprinkle with salt, paprica and chopped parsley. Garnish with
some thin slices of smoked salmon.

16.--Scotch Loaf Cake.

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped
nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted
flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch
thick and bake in a moderate oven until done.

17.--English Meat Loaf.

Chop cooked veal and boiled ham; place in a well-greased mold
alternate layers of veal, ham and hard-boiled eggs. Sprinkle with
pepper, mace and chopped parsley. Moisten with beef-stock and let bake
in the oven. Serve cold, sliced very thin, garnished with watercress.

18.--Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten
eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2
lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to
make a soft biscuit dough. Put on a well-floured baking-board. Roll
out a half inch thick. Cut into triangles and drop in a kettle of hot
rendered butter; fry until a golden brown. Then mix some powdered
sugar with a little milk and flavor with vanilla. Spread on the top.

19.--Swiss Pie.

Make a rich pie-dough. Line a buttered pie-dish with the dough; then
slice three onions very thin and let cook in hot butter until tender;
add a pinch of salt. Fill the pie with the onions, cover the top with
cream and let bake in a moderate oven until done. Serve hot or cold.

20.--French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon-juice and
make a rich egg batter. Sweeten to taste and flavor with 2
tablespoonfuls of orange-flower water. Lay the sliced apples in the
batter and fry in deep hot lard to a golden brown. Serve with
wine sauce.

21.--Jewish Purim Torte.

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup
of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar,
some chopped raisins and nuts and the juice of 1/2 lemon. Add the
whites beaten stiff; then fill with the mixture and let bake
until done.

22.--English Boiled Pud