ther and fry in hot lard by the tablespoonful until
light brown. Serve hot with a pot roast.

26.--English Roast Veal.

Season a veal loin roast with salt and pepper and rub with butter. Put
in the dripping-pan with sliced onions, tomatoes and parsley and 2
tablespoonfuls of dripping. Let roast; baste often until tender. Serve
hot or cold, cut into thin slices.

27.--Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of
sugar and 1/2 glass of fine rum; then press into a mold. Let get very
cold and serve with cold cooked fruit.

28.--Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2
pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4
eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
well-buttered pudding-dish and serve cold.

29.--Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
of melted butter and 1 egg; add a little flour, and form into balls.
Put them into a well-buttered baking-pan; sprinkle with grated
Parmesan cheese and bake in a quick oven to a golden brown. Serve with
stewed chicken.

30.--Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
Fry in deep hot lard; keep hot. Chop a few onions with a clove of
garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful
of flour until brown; add a little water and the juice of a lemon,
salt, pepper and nutmeg to taste. Let boil well; then remove from the
fire; stir in the yolks of 2 eggs, and let get very hot; pour over the
chops. Serve with French peas.

31.--French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
beaten. Add the whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a teaspoonful of baking-powder to make
a stiff dough. Roll out thin; cut into small cookies and bake in a
quick oven to a light brown.

_JUNE._

1.--Italian Stuffed Tomatoes.

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion
in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of
chopped parsley, salt and pepper. Remove from the fire; add a beaten
egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the
tomatoes, sprinkle with buttered bread-crumbs and bake until done.
Serve on a platter wit