Russian National Soup.

Just 4 u

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.

Chinese Chop Suey.

Just 4 u

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.

Swedish Batter Cakes.

Just 4 u

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.

Oriental Pudding.

Just 4 u

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.

Polish Stewed Calves' Feet.

Just 4 u

Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in
1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay−leaf, some parsley chopped fine and 1/4 cup
of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.