e. Lay the paste on the fish and put back the skin. Boil the fish
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
tablespoonful of rich cream. Serve cold.

26.--Swedish Stewed Veal.

Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get
hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots
and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1
pint of water and let simmer until tender. Add chopped mushrooms and a
small glass of wine. Let all get hot and serve.

27.--French Apple Pie.

Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
until done. Beat the whites with pulverized sugar and spread on the
pie. Let get light brown on top.

28.--Vienna Filled Apples.

Remove the core and scrape out the inside of the apples. Mix the
scraped apple with chopped raisins, nuts, cinnamon, sugar and grated
lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine
with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour
over the apples. Let cook slowly until the apples are tender. Remove
from the fire; put on a glass dish. Pour over the sauce and
serve cold.

29.--Scotch Stewed Tripe.

Clean and boil tripe until tender; then fry 1 chopped carrot and 1
onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup
of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with
salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to
the sauce. Let simmer one-half hour and serve.

30.--Polish Stewed Calves' Feet.

Boil the calves' feet in salted water until tender; then take out the
bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of
flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley
chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then
add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.

_OCTOBER._

1.--Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let
boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful
of baking-powder and a pinch of salt; stir until a smooth batter. Then
remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of
pre