Swiss Biscuits.

Just 4 u

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and
5 ounces of grated Swiss cheese. Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out
and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve.

Belgian Chicken.

Just 4 u

Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1 cup of stock; add 1/4 teaspoonful of
mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and 1 glass of
sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot with toasted croutons

Swiss Creamed Potatoes.

Just 4 u

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.

Japanese Fish.

Just 4 u

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.

English Buns.

Just 4 u

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.