seeds, four
cloves of garlic, four onions with the hearts taken out, salt, and
one cup of beef stock. Rub through a sieve. Put in a saucepan four
tablespoonfuls of marrow. When very hot add the beans and then the
sauce.

* * * * *

To Boil Rice

Have plenty of salted water, with the juice of a lime in it. When
boiling add rice that has been washed in three waters. Boil fast for
sixteen minutes. Try a grain, and if done dash in a glass of cold
water. Drain at once through a colander. Cover with a cloth and let
stand by the fire for a few minutes, shaking up the colander once or
twice. This will make every grain separate.

* * * * *

Risotto

Fry two chopped onions in butter until light brown in color. Add one
cup of raw rice and cover with beef stock. As the rice absorbs the
stock add more until done. Then add two large tomatoes stewed with a
little sugar and highly seasoned. Place on the dish for serving and
grate Parmesan cheese over it.

SALADS

[Illustration]

Club Salad

Boil separately two carrots, two turnips, and four potatoes. When
cold, cut the vegetables into dice and mix them together, adding three
apples peeled and cut into small bits. Toss in a large salad bowl with
several olives for garnish. Bits of celery or cold cauliflower may be
added. Pour over all a mayonnaise, or if preferred, a French dressing.
Another dressing that is excellent with this salad is one made of the
yolks of four raw eggs beaten into half a glass of rich cream which
may be either sweet or sour. To this add one teaspoonful of salt, one
of mustard and a wineglassful of vinegar, blending carefully.

* * * * *

Winter Salad

Cut the white stalks of a head of celery into small bits. Mix with two
boiled potatoes cut in dice, two or three boiled beets cut in dice, a
large white onion boiled and cut up, some chopped truffles, anchovies
and stoned olives, a tablespoonful or more of each. Serve with
mayonnaise.

* * * * *

Cheese Straws to Serve with Salad

Make a paste of two ounces of grated Parmesan cheese, two ounces of
flour, two ounces of butter, the yolk of one egg, salt and cayenne.
Roll out the paste until about one-eighth of an inch thick. Cut into
very narrow strips and place on a buttered tin. Bake ten minutes in a
hot oven.

DESSERTS AND CAKES

[Illustration]

Min