19.—­English Creamed Asparagus.

Cut tough ends from the asparagus; scrape and boil in salted water until tender.  Make a cream sauce.  When done, stir in the yolk of an egg; season with a little white pepper.  The sauce must be rather thick and poured hot over the asparagus.  Serve with veal chops.

20.—­French Float.

Line a glass dish with stale sponge-cake.  Sprinkle with wine.  Make a boiled custard.  Use 4 yolks of eggs and flavor with rose-water.  Beat the whites with pulverized sugar and flavor to taste.  Pour the custard over the cake and place the stiffly beaten whites on top.  Put on the ice and serve very cold.

21.—­Russian Pot Roast.

Season a round of beef with salt, pepper, cloves and nutmeg.  Put in a saucepan on hot dripping.  Peel 6 small onions and slice 2 carrots and 2 cloves of garlic.  Add to the meat with 1 herb bouquet.  Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and pepper to taste.  Serve hot on a border of mashed potatoes.

22.—­Spanish Salad.

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine.  Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.  Garnish with sliced beets and bananas.

23.—­Scotch Baked Potatoes.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter.  Put the potatoes into a shallow baking-dish, sprinkle well with salt and pepper.  Add enough milk to cover the potatoes; add the beaten egg.  Sprinkle 1/2 cup of grated cheese over all and let bake until done.

24.—­German Apple Cake.

Make a biscuit dough; roll out very thin and put on a well-buttered cake-pan.  Have ready some apples.  Cut in quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of currants.  Pour some fresh melted butter over the cake; set in the oven to bake until done.  Serve with coffee.

25.—­English Ham Sandwiches.

Cut thin slices of fresh bread.  Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper.  Mix all well and spread between the slices of bread.  Serve on a folded napkin and garnish with sprigs of parsley.

26.—­Swiss Peach Custard.

Line a well-buttered pudding-dish with slices of sponge-cake and cover with peach compote.  Make an egg custard and cover with the custard; set in the oven to bake.  Beat the whites of 2 eggs with a little lemon-juice and pulverized sugar spread on the top and let brown.  Serve cold.

27.—­French Veal Hash.

Cut veal round-steak into small pieces.  Then fry some chopped bacon, 1 onion and 2 cloves of garlic chopped; add the meat; stir well and let all fry a few minutes.  Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender.  Add a tablespoonful of vinegar.  Let boil up; remove from the fire and stir in the yolks of 2 eggs well beaten.  Serve hot with toast.