green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.

9.--English Chocolate Pudding.

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and
serve at once.

10.--Spanish Canapes.

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped
fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras
chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread
this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of
grated Parmesan cheese. Let bake for five minutes and serve.

11.--French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
with vanilla; pour over the strawberries; put in the oven to bake.
Beat the whites to a stiff froth with some pulverized sugar; put on
top of the pudding and let brown. Serve cold.

12.--Veal Croquettes a la Reine.

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season
with salt, pepper and lemon-juice. Add a sprig of parsley and a little
onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle
with nutmeg. Form into croquettes. Dip in beaten egg and fine
bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.

13.--German Cheese Pie.

Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese
with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of
salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar
and cinnamon and bake until light brown. Serve hot or cold.

14.--Italian Veal Pates.

Chop cooked veal with some onion, parsley, thyme and 1 clove of
garlic; season with salt, pepper and nutmeg. Add some chopped ham,
lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill
into small pate shells; rub with butter and beaten egg. Place a paper
over the top and let bake in a moderate oven. Serve with tomato-sauce.

15.--Hungarian Noodle Pudding.

Boil finely cut noodles in salted water drain and mix with the yolks
of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon