15.--Liver a la Bourgogne.

Season a calf's liver with salt and pepper; put a few slices of bacon
in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a
few minutes. Then add 1 glass of sherry wine, salt and pepper and
sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.

16.--Messina Macaroni.

Boil some macaroni in salted water until tender. Then fry 1 onion and
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
salt and pepper to taste. Then add the macaroni, and let fry
altogether. Serve hot with baked chicken.

17.--Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the
yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of
bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and
the whites of the eggs beaten stiff. Put in a well-buttered
pudding-dish and bake in a moderate oven until done. Serve cold.

18.--Irish Beef Stew.

Season a piece of fat beef; put in a stew-pan with some hot water. Let
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
1 cup of tomatoes; season with salt and pepper. Let all cook until
done. Serve hot.

19.--English Creamed Asparagus.

Cut tough ends from the asparagus; scrape and boil in salted water
until tender. Make a cream sauce. When done, stir in the yolk of an
egg; season with a little white pepper. The sauce must be rather thick
and poured hot over the asparagus. Serve with veal chops.

20.--French Float.

Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat
the whites with pulverized sugar and flavor to taste. Pour the custard
over the cake and place the stiffly beaten whites on top. Put on the
ice and serve very cold.

21.--Russian Pot Roast.

Season a round of beef with salt, pepper, cloves and nutmeg. Put in a
saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and
2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1
cup of hot water and let cook slowly until tender; then add 1/2 can of
chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve
hot on a border of mashed potatoes.

22.--Spanish Salad.

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 r