ry light. Then add 1 small can of shredded
pineapple and crush a few macaroons. Mix well with a small glass of
brandy. Let freeze and serve in small glasses.

12.--Russian Pancakes.

Make a pancake batter and fry in thin cakes. Then spread them with a
layer of anchovies, butter and a layer of caviare. Sprinkle with
minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot
as possible.

13.--Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked
mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped
fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking-dish; sprinkle with bits of butter; add the juice of a
lemon, and let bake in a moderate oven until done. Baste often with
butter and serve hot.

14.--Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and
curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped
green peppers and 1 sprig of parsley. Pour over some water and hot
melted butter; sprinkle with flour and bake until done. Garnish with
sliced lemon and parsley.

15.--Norwegian Salad.

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
shallots and gherkins; sprinkle with finely minced tarragon and
chervil, salt and pepper. Cover with a plain salad dressing.

16.--Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and
fry them; add some sliced onions. Remove the eggs to a platter;
arrange the onions on the eggs; sprinkle with salt and red pepper and
pour over some lemon-juice. Serve as hot as possible on toast.

17.--Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.

18.--English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar.
Then core small apples and fill the goose with the whole apples. Put
in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
add a lump of butter and bake until done. Baste often with the sauce
in the pan. Serve the goose with the whole apples.

19.--Vienna Peach Torte.

Make a rich pie-dough; then line a pie-dish with the dough. Pare and
remove the stones from