French Lemon Cookies.

Just 4 u

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a
teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking−powder to make a stiff dough.
Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

Belgian Veal Cutlets.

Just 4 u

Season veal cutlets; dip in beaten egg and roll in fine bread−crumbs. Fry in deep hot lard; keep hot. Chop a
few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until
brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove
from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

Italian Potato Balls.

Just 4 u

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes;
mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a
well−buttered baking−pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown.
Serve with stewed chicken.

Scotch Pudding.

Just 4 u

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread−crumbs, some
chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
well−buttered pudding−dish and serve cold.

Russian Rice Pudding.

Just 4 u

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press
into a mold. Let get very cold and serve with cold cooked fruit.