_OCTOBER._

1.--Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of b.u.t.ter; 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 preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly. Put into a well-b.u.t.tered mold and let steam two hours.

Serve hot with wine sauce.

2.--Swedish Batter Cakes.

Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot.

3.--Chinese Chop Suey.

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes.

Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot.

4.--Russian National Soup.

Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream and serve at once.

5.--English Buns.

Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter. Then add 1/2 cup of melted b.u.t.ter, 1 cup of sugar, a salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and flour enough to make a stiff dough. Let raise five hours; then roll out half an inch thick and cut into round cakes. Lay in a well-b.u.t.tered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar.

6.--j.a.panese Fish.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly done, add 1 tablespoonful of b.u.t.ter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice.

7.--Swiss Creamed Potatoes.

Boil potatoes until tender and slice them thin. Heat two ounces of b.u.t.ter; add a dessert-spoonful of flour. Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley.

Let boil up; add a little hot cream and serve at once.

8.--Belgian Chicken.

Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1 cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and 1 gla.s.s of sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot with toasted croutons.

9.--Swiss Biscuits.

Beat the yolks of 2 eggs with 1/4 pound of b.u.t.ter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese. Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve.

10.--French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of b.u.t.ter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce.

11.--German Waffles.

Mix 1/4 pound of b.u.t.ter with 6 tablespoonfuls of sugar. Add the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 teaspoonfuls of baking-powder, a pinch of salt and the grated peel of a lemon. Mix well; add the whites beaten stiff and bake in a well greased waffle iron. Sprinkle with pulverized sugar and serve hot.

12.--Dutch Rice Fritters.

Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2 cup of flour with 1 teaspoonful of baking-powder and a pinch of salt.

Add some sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit.

13.--French Lettuce Salad.

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats.

14.--Austrian Baked Eggs.

Poach fresh eggs one at a time; then put in a well-b.u.t.tered baking-dish; sprinkle with salt, pepper, bits of b.u.t.ter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce.

15.--Swedish Stewed Chicken.

Cut a spring chicken in pieces at the joints; season with salt and pepper and saute in hot b.u.t.ter. Add 2 cups of cream sauce, 1/2 cup of boiled rice, some chopped parsley and bits of b.u.t.ter. Let stew slowly until the chicken is very tender. Serve hot.

16.--Polish Filled Fish.

Clean the fish; cut open along the backbone. Remove all the fish from the skin and bone from head to tail and chop fine. Fry 1 onion in b.u.t.ter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a tablespoonful of b.u.t.ter, salt and pepper, until done.

Serve hot or cold.

17.--Eels a la Poulette.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 2 tablespoonfuls of b.u.t.ter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil well; add the eels and 1 gla.s.s of wine. Boil ten minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons.

18.--Italian Baked Fish.

Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of chopped carrot and parsley. Pour over 1 gla.s.s of wine; sprinkle with flour. Put flakes of b.u.t.ter over the fish and let bake until brown.

Serve with macaroni.