pper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful
of butter. Add enough bread-crumbs to form into small balls and boil
in soup-stock and serve with the soup.

19.--Jewish Sour Fish.

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2
tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add
cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done,
remove to a platter. Add some brown sugar, lemon-juice and chopped
parsley to the sauce; let boil and pour over the fish. Serve cold.
Garnish with parsley.

20.--Compote de Bannanes.

Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of
water with 1/2 pound of sugar; let boil ten minutes; then add the
juice of a lemon; let cook. Add the sliced bananas to the hot syrup
and stew slowly until done. Remove the bananas to a dish and pour over
the syrup. Serve very cold for dessert.

21.--English Peach Pie.

Make a rich pie-crust and let bake until done. Peel and chop some
peaches and mix with sugar to taste. Fill the pie with the peaches;
let bake. Whip 1 cup of rich cream with pulverized sugar and flavor
with vanilla. Spread the cream high over the pie; let get cold
and serve.

22.--Bean Polenta (ITALIAN).

Cook 2 cups of white dried beans with salt and pepper until very soft;
press through a colander. Fry 1 onion in 2 tablespoonfuls of butter
until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1
teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of
molasses. Let all get very hot and serve with pork roast.

23.--French Almond Pudding.

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake
in a slow oven until done.

24.--Italian Cutlets.

Take tender veal cutlets; season highly with pepper and salt. Dip in
beaten egg and fine bread-crumbs and fry in boiling lard until a light
brown. Have ready some boiled macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly seasoned tomato-sauce.

25.--Jewish Gefuellte Fish.

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
slices. Remove the skin from one side of the slices. Chop 2 onions;
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
past