Peel the cucumbers and slice thin; add 1 onion sliced.  Sprinkle well with salt; let stand half an hour on ice; press out all the water; sprinkle with white pepper and chopped parsley.  Add vinegar mixed with sugar, to taste, and salad oil.  Serve at once.

31.—­German Iced Beer Soup.

Take one quart of fresh beer.  Sweeten to taste and flavor with a pinch of cinnamon and nutmeg.  Slice a lemon very thin and put in the beer.  Let get very cold on ice and serve with sponge-cake.

SEPTEMBER.

1.—­Dutch Biscuits.

Make a soft biscuit dough; then put on a well-floured baking-board and roll out one-half inch thick.  Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter.  Then roll up the dough and cut into inch thick slices; lay in a well-buttered baking-pan and let bake in a hot oven until done.

2.—­Hindoo Oyster Fritters.

Boil large oysters in their liquor; season with salt, pepper and curry-powder.  Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken.  Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown.  Serve hot, garnished with fried parsley and lemon slices.

3.—­Jewish Chrimsel.

Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon.  Then mix with the yolks of 4 eggs and the whites beaten stiff and fry by the tablespoonful in hot fat until brown.  Serve hot with wine sauce.

4.—­Spanish Relish.

Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce.  Then fry thin slices of bread and spread with some of the paste.  Place a filled olive in the centre; sprinkle with chopped hard-boiled eggs and garnish with fillets of anchovies and sprigs of parsley.

5.—­French Orange Compote.

Make a syrup of sugar and water; add a little lemon-juice.  Peel and remove seeds of oranges; cut into quarters and lay them in the boiling syrup; let cook ten minutes.  Remove the oranges to a glass dish; pour over the syrup and garnish with candied cherries.

6.—­Spanish Baked Chicken.

Clean and season a chicken with salt and pepper and let boil until tender.  Put the chicken in a baking-dish; pour over some tomato-sauce highly seasoned; sprinkle with well-buttered bread-crumbs and let bake until brown.  Place on a large platter with a border of boiled rice and pour over the sauce.  Serve hot.

7.—­Swiss Beet Salad.

Boil red beets until tender; skin and cut into thin slices.  Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine vinegar.  Let stand.  Serve the next day.

8.—­Bombay Chicken Croquettes.