30.—­Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion.  Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste.  Add 1/2 cup of grated Parmesan cheese; let all cook until done.  Serve with toasted croutons.

MAY.

1.—­Turkish Puree.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender.  Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter.  Stir well together and let get very hot.  Put on a platter and pour over a highly seasoned tomato-sauce and serve.  Garnish with fried parsley.

2.—­Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry.  Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon.  Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together.  Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown.  Serve hot.

3.—­English Muffins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light.  Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour.  Then fill well-greased muffin-rings half full with the batter and bake in a quick oven until done.  Serve with butter.

4.—­Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage.  Add 1/2 teaspoonful each of cloves, allspice and mace.  Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter.  Let bake until brown and tender.  Baste often with the sauce and serve.

5.—­Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops.  Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken.  Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon.  Let all get very hot and serve on a platter with fried egg-plant.

6.—­Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley.  Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs.  Mix all well together and shape into rolls.  Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown.  Serve hot with the sauce.