lespoonful of butter and 1 cup of
milk. Beat up well; add the whites beaten stiff; put into a
well-buttered baking-dish and let bake in a hot oven. Serve at once.

30.--Italian Batter Cakes.

Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1
tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2
cup of flour and the beaten whites of the eggs. Fry until light brown.
Serve with cooked fruit.

_JULY._

1.--Portugal Iced Pudding.

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of
Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1
pint of whipped cream. Then place in the freezer to harden and serve.

2.--English Chicken Salad.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup
of cooked chestnuts chopped and 2 green peppers cut fine. Season with
salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover
with a mayonnaise dressing. Serve cold.

3.--Turkish Stewed Lamb.

Season a quarter of a young lamb and cut into pieces. Lay in a large
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
slowly until tender. Then fry thin slices of egg-plant and add to the
stew. Serve hot.

4.--Irish Apple Pudding.

Pare and slice apples and lay them in a buttered pie-dish. Sprinkle
with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of
cinnamon and cloves. Then cover with a rich pie-paste and let bake
until done.

5.--Indian Rice.

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and
season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron
in 1 cup of the stock; then let all cook slowly until the broth is
entirely absorbed by the rice. Serve very hot.

6.--Hungarian Chicken Soup.

Boil a large chicken in 3 quarts of water; season with salt, sage and
pepper; add 1 onion chopped and cook until tender. Remove the chicken
and chop it fine; then add to the soup with the yolks of 3 well-beaten
eggs; let all get very hot. Sprinkle with chopped parsley and serve
at once.

7.--Yorkshire Pudding.

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup
of flour. Stir until smooth. Then pour into a well-greased pan and
bake until done. Serve with English roast-beef, and pour over
the gravy.

8.--Portugal Salad.

Slice 2 cucumbers, 2 tomatoes, 1 onion and two