Chinese Salad.

Just 4 u

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and
pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce
leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and
garnish with
anchovy fillets.

Portugal Soup.

Just 4 u

Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season with salt and pepper. Let boil well. Add 1
head of lettuce, 1/2 head of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic, all cut fine,
and 1 herb bouquet. Let all cook until tender; then add 1/2 can of peas. Remove the meat; cut into thin slices;
season, and serve with the soup.

Swedish Rice Pudding.

Just 4 u

Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of salt and 1 teaspoonful of vanilla. Pour
into a pudding−dish. Put bits of butter over the top and let bake in a moderate oven until done. Serve cold.

English Plum Pudding.

Just 4 u

Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, 1 pound of seeded raisins, and 1 pound
of currants all dredged with flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef suet, 1 nutmeg
grated, 1 tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, 1 glass of wine and 1
glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into
a wet cloth dredged with flour; tie well and let boil five hours. Serve with wine sauce.

Spanish Baked Fish.

Just 4 u

Season a pike; put in a baking−pan. Pour over two ounces of melted butter and 1 pint of sour cream; then let
bake in a hot oven for twenty minutes. Sprinkle with bread−crumbs and grated cheese and let brown on top.
Serve hot. Garnish with parsley.