blespoonful of
butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot
cream; season to taste and serve very hot.

13.--Greek Cakes.

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4
well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir
in 1/2 pound of flour and work into a smooth dough. Lay on a
well-floured baking-board and roll out thin. Cut into fancy shapes and
bake in a moderate oven until done. Cover with a white icing, flavored
with vanilla.

14.--Russian Sandwich.

Spread thin slices of rye bread with butter and caviare; some slices
of white bread with butter and thin slices of ham; some slices of
pumpernickel bread with butter and a layer of cottage cheese; and some
slices of brown bread with butter and cold cooked chicken sliced thin.
Put all into a press under a heavy weight for one hour; then cut into
perpendicular slices and serve.

15.--Spanish Dessert.

Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6
tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all
together with the gelatin and the whites of eggs beaten to a stiff
froth; add 1 teaspoonful of vanilla. Pour into a mold and place on
ice. Serve with whipped cream.

16.--German Bread Tarte.

Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4
eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon,
nutmeg and a piece of chocolate grated. Add 1 teaspoonful of
lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites
to a stiff froth; add to the mixture. Put in a well-buttered
pudding-dish and bake until brown. Serve with wine sauce.

17.--Russian Stewed Fish.

Cut a white fish into pieces and salt well; let stand. Then cut 1
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
butter. Stir in 1 tablespoonful of flour until brown. Then fill the
pan with water and let boil. Add 1 teaspoonful of celery seed, 1
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce;
sprinkle with black pepper and ginger and let cook until done. Remove
the fish to a platter. Beat the yolks of 2 eggs with a little water
and stir in the sauce with some chopped parsley. Let get very hot and
pour over the fish. Garnish with lemon slices and sprigs of parsley.

18.--German Liver Dumplings.

Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt,
pe