uce.

7.--Irish Pancakes.

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a
pint of milk and 1/2 ounce of melted butter. Mix well to a smooth
pancake batter and fry in hot lard to a delicate brown. Sprinkle with
powdered sugar and serve hot.

8.--English Cream Pudding.

Line a well-buttered pudding-dish with a rich puff-paste and bake.
Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the
grated rind and juice of a lemon and beat well with the yolks of 6
eggs; add the whites beaten to a froth. Fill the pudding-dish with the
mixture and bake until done.

9.--Bavarian Roast Turkey.

Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and
1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs;
add 1 egg. Season with sage, thyme, salt and pepper; then put in a
dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake
in a hot oven until done.

10.--Jewish Stewed Cabbage.

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a
pan; add the cabbage; cover and let stew with 2 apples, and 1 onion
chopped fine. Then brown 1 tablespoonful of flour in hot butter; add
1/2 cup of water mixed with vinegar. Season with salt, pepper and
sugar to taste. Pour the sauce over the cabbage; let simmer ten
minutes. Add 1/2 cup of red wine; let boil up and serve hot.

11.--Venison a la Francaise.

Season venison steaks with salt, pepper and lemon-juice. Put in a
saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2
bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let
brown; then add 1/2 can of mushrooms, some thyme chopped fine and a
glass of claret. Cover and let simmer until tender. Serve with toasted
croutons and currant jelly.

12.--Italian Macaroni.

Boil macaroni in salted water until tender. Drain. Then heat 2
tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of
chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated
cheese. Cover, let get very hot. Then mix a highly seasoned
tomato-sauce with a small glass of wine; let boil up and pour over the
macaroni. Serve hot with roast veal.

13.--Russian Stuffed Tongue.

Take fresh beef-tongue; make an incision with a sharp knife and fill
with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt
and pepper. Sew up and let boil until nearly done. Remove the skin.
Then stick cloves all over the tongue, and