Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice.

15.--Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

16.--Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-b.u.t.tered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of b.u.t.ter on top and pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing.

17.--Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.

18.--French Apple Souffle.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of b.u.t.ter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth.

Put in a b.u.t.tered pudding-dish and bake in a moderate oven until done.

19.--German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh b.u.t.ter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-b.u.t.tered baking-tin and bake until a deep yellow.

20.--French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted b.u.t.ter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish.

Serve hot with powdered sugar on top.

21.--Swedish Stewed Mutton.

Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a gla.s.s of wine and boil up. Serve hot with baked turnips.

22.--Swedish Pie.

Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted b.u.t.ter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot.

23.--Greek Stuffed Egg-Plant.

Parboil the egg-plant and cut in half. Sc.r.a.pe out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.

Then mix with a beaten egg, 1 tablespoonful of b.u.t.ter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of b.u.t.ter. Put in a baking-dish with a little stock and bake.

24.--Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince.

Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of b.u.t.ter, season with salt, black pepper and 1/4 teaspoonful of paprica.

Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of b.u.t.ter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.

25.--j.a.panese Eggs.

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.

26.--Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of b.u.t.ter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

27.--Hungarian Fruit Roll.

Make a pie-dough. Roll out and spread with melted b.u.t.ter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon.

Roll up the dough. Lay in a b.u.t.tered baking-pan. Rub the top well with melted b.u.t.ter and let bake until brown. Serve with wine sauce.

28.--Dutch Stewed Fish.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of b.u.t.ter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of b.u.t.ter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

29.--Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot.

Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of b.u.t.ter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.

Add 1 gla.s.s of claret; then pour the sauce hot over the chops, and garnish with French peas.

30.--Austrian Apple Omelet.

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of b.u.t.ter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

31.--Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of b.u.t.ter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.

Garnish with parsley. Serve hot.

_APRIL._