ed pepper,
1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
Garnish with sliced beets and bananas.

23.--Scotch Baked Potatoes.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1
tablespoonful of butter. Put the potatoes into a shallow baking-dish,
sprinkle well with salt and pepper. Add enough milk to cover the
potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over
all and let bake until done.

24.--German Apple Cake.

Make a biscuit dough; roll out very thin and put on a well-buttered
cake-pan. Have ready some apples. Cut in quarters; lay closely on the
cake; sprinkle thick with brown sugar; add some cinnamon and a handful
of currants. Pour some fresh melted butter over the cake; set in the
oven to bake until done. Serve with coffee.

25.--English Ham Sandwiches.

Cut thin slices of fresh bread. Chop ham with the yolks of 2
hard-boiled eggs; add some made mustard and fresh butter and a dash of
pepper. Mix all well and spread between the slices of bread. Serve on
a folded napkin and garnish with sprigs of parsley.

26.--Swiss Peach Custard.

Line a well-buttered pudding-dish with slices of sponge-cake and cover
with peach compote. Make an egg custard and cover with the custard;
set in the oven to bake. Beat the whites of 2 eggs with a little
lemon-juice and pulverized sugar spread on the top and let brown.
Serve cold.

27.--French Veal Hash.

Cut veal round-steak into small pieces. Then fry some chopped bacon, 1
onion and 2 cloves of garlic chopped; add the meat; stir well and let
all fry a few minutes. Add 1 cup of boiling water and let cook slowly
with some parsley and thyme, salt, pepper, until tender. Add a
tablespoonful of vinegar. Let boil up; remove from the fire and stir
in the yolks of 2 eggs well beaten. Serve hot with toast.

28.--Vienna Potato Salad.

Slice boiled potatoes thin; chop some onion very fine; slice 2
hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat
some vinegar. Add a teaspoonful of made mustard and stir with the
beaten yolk of an egg. Mix all together with 1 tablespoonful of hot
butter and chopped parsley. Serve with cold meats.

29.--French Baked Omelet.

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper,
1 teaspoonful of grated onion, 1 tab