ove from the fire; add the whites beaten to a
froth and a teaspoonful of vanilla. Pack in a mold and freeze until
hard and serve with whipped cream.

9.--Scotch Rarebit.

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh
butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of
prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix
well together to a smooth paste. Have ready some buttered toast; place
on a dish, spread with the mixture and set in the oven until melted.
Serve at once.

10.--Irish Ham Omelet.

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff
and mix with a tablespoonful of cream. Beat 2 ounces of butter in an
omelet pan; add the beaten eggs and shake the pan to spread evenly.
Have ready some finely minced ham. Spread on half of the omelet, fold
and serve at once on a hot dish.

11.--Jewish Stewed Tongue.

Boil a calf's tongue in salted water until tender; skin and slice
thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir
in 1 tablespoonful of flour until brown; add 2 cups of the water in
which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves,
1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let
all boil well; then add the sliced tongue. Let simmer ten minutes.
Serve hot or cold.

12.--French Prune Souffle.

Cook 1/2 pound of prunes until soft; remove the stones and cut the
prunes into small pieces. Mix with some chopped nuts and the yolks of
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
a pudding-dish and bake in a moderate oven for ten minutes and serve.

13.--Italian Cooked Eggs.

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
anchovies, some onion juice and 1 tablespoonful of finely chopped
parsley. Season with salt, white pepper and a little nutmeg, grated.
Then pour over all 1/2 pint of sour cream. Let boil up once and serve
hot with croutons.

14.--Spanish Broiled Steak.

Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides.
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
thicken the sauce with a little flour and some chopped parsley. Let
boil up and serve at once with the steak.