25.—­German Potato Pancakes.

Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour.  Beat well together and fry in hot lard by the tablespoonful until light brown.  Serve hot with a pot roast.

26.—­English Roast Veal.

Season a veal loin roast with salt and pepper and rub with butter.  Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping.  Let roast; baste often until tender.  Serve hot or cold, cut into thin slices.

27.—­Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold.  Let get very cold and serve with cold cooked fruit.

28.—­Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar.  Add the whites beaten stiff.  Bake in a well-buttered pudding-dish and serve cold.

29.—­Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash smooth.  Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls.  Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown.  Serve with stewed chicken.

30.—­Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.  Fry in deep hot lard; keep hot.  Chop a few onions with a clove of garlic and fry in a tablespoonful of butter.  Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste.  Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops.  Serve with French peas.

31.—­French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten.  Add the whites beaten stiff and a teaspoonful of lemon extract.  Add enough flour with a teaspoonful of baking-powder to make a stiff dough.  Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

JUNE.

1.—­Italian Stuffed Tomatoes.

Cut tomatoes in halves; take out some of the pulp.  Fry 1 large onion in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper.  Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg.  Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done.  Serve on a platter with poached eggs.  Garnish with croutons.

2.—­English Salad.

Pick, wash and drain 2 heads of lettuce and break into pieces.  Mix with some watercress, shredded celery and a few leaves of mint.  Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing.  Garnish with slices of hard-boiled eggs and pickled beet-root.