OCTOBER.

1.—­Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up.  Then stir in 1 small cup of flour sifted with 1 teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter.  Then remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly.  Put into a well-buttered mold and let steam two hours.  Serve hot with wine sauce.

2.—­Swedish Batter Cakes.

Sift 1 pint of flour.  Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter.  Then bake on a hot greased griddle until done.  Serve hot.

3.—­Chinese Chop Suey.

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes.  Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot water.  Cover and let simmer until tender.  Thicken the sauce with flour moistened with a little milk and let boil.  Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot.

4.—­Russian National Soup.

Chop and fry all kinds of vegetables until tender.  Make a highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped.  Let boil well; then add 1 cup of hot cream and serve at once.

5.—­English Buns.

Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter.  Then add 1/2 cup of melted butter, 1 cup of sugar, a salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and flour enough to make a stiff dough.  Let raise five hours; then roll out half an inch thick and cut into round cakes.  Lay in a well-buttered baking-pan.  Let stand half an hour; then bake until a light brown.  Brush the top with white of egg beaten with pulverized sugar.

6.—­Japanese Fish.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.  When nearly done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce.  Let cook until done.  Place on a platter.  Garnish with fried parsley and serve with boiled rice.

7.—­Swiss Creamed Potatoes.

Boil potatoes until tender and slice them thin.  Heat two ounces of butter; add a dessert-spoonful of flour.  Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley.  Let boil up; add a little hot cream and serve at once.