sugar and water; add a little lemon-juice. Peel and
remove seeds of oranges; cut into quarters and lay them in the boiling
syrup; let cook ten minutes. Remove the oranges to a glass dish; pour
over the syrup and garnish with candied cherries.

6.--Spanish Baked Chicken.

Clean and season a chicken with salt and pepper and let boil until
tender. Put the chicken in a baking-dish; pour over some tomato-sauce
highly seasoned; sprinkle with well-buttered bread-crumbs and let bake
until brown. Place on a large platter with a border of boiled rice and
pour over the sauce. Serve hot.

7.--Swiss Beet Salad.

Boil red beets until tender; skin and cut into thin slices. Sprinkle
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
vinegar. Let stand. Serve the next day.

8.--Bombay Chicken Croquettes.

Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2
green peppers and 2 cloves of garlic. Remove the chicken and chop fine
and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2
teaspoonful of paprica and a pinch of nutmeg. Add a little chopped
tarragon and chervil and 2 beaten eggs. Mix with the sauce and form
into croquettes. Then dip into beaten eggs and fine bread-crumbs, and
fry in deep hot lard a golden brown. Serve hot. Garnish with fried
parsley and serve tomato-sauce in a separate dish, flavored with
chopped mango chutney.

9.--Swiss Veal Pie.

Cut cooked veal into small pieces; season and moisten with a rich beef
gravy. Pour into a deep pie-dish. Then make a cover with mashed
potatoes moistened with cream; sprinkle with bits of butter and let
bake until brown. Serve hot.

10.--Spanish Rice.

Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock,
salt and pepper to taste. Cover and let simmer ten minutes; then add 2
cups of boiled rice. Mix well together with 1 tablespoonful of butter.
Let get very hot and serve.

11.--Polish Chicken Soup.

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots
and 2 stalks of celery cut into small pieces and 1 cup of pearl
barley. Let all cook until tender. Remove the chicken; season the soup
to taste with salt and pepper; add some chopped parsley and serve hot
with the chicken.

12.--Norwegian Soup.

Boil a large fish in 2 quarts of water; season with salt and paprica.
Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1
bay-leaf. Let cook well; then remove the fish. Add 1 ta