dripping-pan with one large sliced onion, 1
bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2
teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot
water and the juice of a lemon and dredge with flour; add a
tablespoonful of butter. Let bake until brown and tender. Baste often
with the sauce and serve.

5.--Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and
pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced
onion in hot butter with 2 ounces of rice, 1 teaspoonful of
curry-powder and 1 chopped apple; add to the chicken. Moisten with 1
quart of chicken broth, season to taste and let simmer until the
chicken and mutton are very tender; then add 1 pint of hot oysters and
the juice of 1/2 lemon. Let all get very hot and serve on a platter
with fried egg-plant.

6.--Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with
salt, pepper, nutmeg and a little mace to taste and the grated rind of
1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well
together and shape into rolls. Then heat some dripping in a saucepan;
lay in the rolls; cover and let simmer until brown. Serve hot with
the sauce.

7.--Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of
water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded
almonds and 1 tablespoonful of chopped citron. Let cook and mash until
smooth; then thicken with a little cornstarch. Remove from the fire
and pour into a mold. When cold, serve with whipped cream.

8.--Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4
teaspoonful of salt, 1 tablespoonful of pulverized sugar. While
boiling, stir in sifted flour until stiff and smooth. Remove from the
stove and stir in the yolks of 4 eggs, one at a time, and the beaten
whites; then fry by the teaspoonful in boiling lard until browned.
Serve with a caramel sauce.

9.--Belgian Veal Scallop.

Chop cooked veal to a fine mince; butter a baking-dish and put
alternate layers of veal, rice and tomato-sauce until dish is full.
Cover over with fine bread-crumbs; pour over some melted butter and
let bake in the oven until brown. Serve with French peas.

10.--Parisian Chicken.

Clean and season 2 spring chickens. Put them in a saucepan with 3
tablespoonfuls of butter; cover and let simmer until brown. Add