to let the filling escape from its hollow and fasten the edges
securely together with the fingers, keeping the rounded shape uninjured.
Fry them in boiling fat, turning them from one side to the other until a
dark brown. Serve hot with sugar syrup.

STRAWBERRY DESSERT

Line a dish with macaroons, wet them with wine, put over this a box or
quart of strawberries, and sugar them well. Beat the yolks of four eggs
with one small cup of sugar, grated rind of lemon and half its juice.
Beat the whites to a stiff froth, and half the yolks; pour over all in
your pudding dish. When baked spread the other half of the whites on
top, having previously sweetened the remaining whites with sugar. Bake a
light brown. Eat cold with whipped or plain cream.

*INDEX*

APPETIZERS

Ambrosia
Anchovy Canapes
Anchovy Canapes with Tomatoes
Black Olives
Brain (Appetizer)
Canapes--How to Make
Caviar Canapes
Celery Relish
Cheese Balls
Chicken Liver Paste, No. 1
Chicken Liver Paste, No. 2
Chopped Herring
Chopped Onion and Chicken Fat
Delicious Appetizer, A
Deviled Eggs with Hot Sauce
Egg Appetizer
Filled Lemons
Grapefruit Cocktail
Imitation Pate de Foi Gras
Musk Melons
Nut and Cheese Relish
Peach Cocktail
Pineapple and Banana Cocktail
Raspberry Cocktail
Red Pepper Canapes
Salted Almonds
Salted Peanuts
Sardellen
Sardine Canapes
Strawberry Cocktail
Stuffed Eggs
Stuffed Yellow Tomatoes
White Caviar

SANDWICHES

Anchovy
Brown Bread
Celery
Cheese and Nut
Chestnut
Chicken
Chicken with Mayonnaise
Date and Fig
Deviled Tongue
Egg
Egg and Olive
Fig
Fish
Lettuce
Minced Goose
Mustard Sardine Paste
Nut and Raisin
Olive
Poached Egg
Ribbon
Russian
Salmon and Caviar
Salmon and Brown Bread
Sandwiches, How to make
Sardine
Surprise
Toasted Cheese
Tongue
Veal
White and Brown Bread

SOUPS

Artichoke
Barley
Barley and Vegetable
Beer
Beer (Parve)
Beet--Russian Style
Beet--Russian Style (Fleischig)
Black Bean
Borsht
Bouillon
Brown Flour
Brown Stock
Cherry
Chicken, No. 1
Chicken, No. 2
Chicken Broth
Cold Sour
Consomme
Cream Soup
Cream Soup--How to Make
Cream of Almond
Cream of Asparagus
Cream of Cauliflower
Cream of Celery
Cream of Corn
Cream of Herring (Russian Style)
Cream of Lettuce
Cream of Lentil
Cream of Tomato
Cream Wine
Dried Pea
Farina
Fish Chowder
Fruit
Green Kern
Green Pea
Green Pea Puree
Julienne
Leek
Lentil (Linzen) No. 1
Lentil (Linzen) No. 2
Milk
Milk and