e the milch; cut off the
head and skin and cut the herring into small pieces; add 2 apples, 2
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
into bowl; mash the milch with a little mustard, 1 teaspoonful of
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
together. Garnish with sliced lemon, and serve with boiled potatoes.

19.--Belgian Fried Calf's Feet.

Clean and boil the calf's feet until tender; season with salt and
pepper. Remove the large bones from the feet; beat 2 eggs with salt
and pepper; dip the feet in the beaten eggs; then roll in fine
bread-crumbs and fry in deep hot lard until brown. Serve hot with
tomato-sauce.

20.--Italian Ice Cream.

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the
freezer until half frozen; then add the juice and grated peel of 2
lemons, 2 tablespoonfuls of fine brandy, and a little pistache
coloring. Let freeze until hard and serve with cake.

21.--French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of
vanilla extract. Bake on wafer sheets in small cakes to a light brown.

22.--India Canapes.

Cut slices of bread into delicate circles and toast in butter; then
take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread
the toast with ham and the chutney and sprinkle with grated cheese.
Set in the oven a few minutes and serve hot, garnished with
fried parsley.

23.--Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley,
1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the
chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.
Let boil up and pour over the chickens. Serve with boiled rice.

24.--Jewish Pudding.

Soak 6 matzoth crackers in water; press dry and mix with 1
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small
cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated
lemon peel. Add the beaten whites and bake until brown. Serve with
wine sauce.

25.--German Potato Pancakes.

Peel 3 large potatoes and lay in salted water half an hour; then grate
the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour.
Beat well toge