25.—­Neapolitan Salad.

Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt and pepper.  Line the salad bowl with lettuce leaves; add the salad.  Cover with a French mayonnaise dressing.  Garnish with capers and beets.

26.—­Bavarian Stuffed Chicken.

Clean and season a fat hen.  Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste.  Then fill the chicken; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.

27.—­Hungarian Baked Herring.

Bone the herring and cut into small pieces.  Slice some cooked potatoes; then butter a baking-dish; sprinkle with flour.  Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full; sprinkle with pepper.  Make the top layer of potatoes and bits of butter.  Moisten with 3 tablespoonfuls of sour cream.  Bake in a moderate oven until brown.  Serve hot.

28.—­French Stewed Quail.

Stuff the quail.  Put 1 tablespoonful of butter in a large stew-pan; add some thin slices of bacon.  Let get very hot.  Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine.  Cover and let brown a few minutes, then add 1 cup of hot water.  Let stew slowly until tender.  Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.

29.—­India Beef Curry.

Cut 2 pounds of beefsteak into inch pieces.  Sprinkle with salt, pepper and flour and fry until brown.  Add 1 onion chopped fine and 1 tablespoonful of vinegar.  Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender.  Thicken the sauce with flour and butter.  Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

30.—­Bread Pudding a la Caramel.

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2 tablespoonfuls of sugar and 2 eggs.  Stir in 1 cup of milk and bake in a well-buttered pudding-dish until brown.  Then boil 1-1/2 cups of brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate.  Stir until smooth and spread hot over the pudding.

31.—­Irish Flummery.

Take 1 pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened.  Then add 1 cup of cooked small fruit, a lump of butter and sugar to taste.  Let get cold and serve with cream.

NOVEMBER.

1.—­Swiss Fried Sweetbreads.

Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices.  Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown.  Serve hot, garnished with parsley.