31.--Rissotto (ITALIAN).

Boil 1 cup of rice in salted water until soft; drain. Then grate
Parmesan cheese and cover the rice with cheese. Let steam in the oven
a few minutes; then pour over some highly seasoned tomato-sauce, and
serve hot with fried veal chops.




_FEBRUARY._


1.--Oriental Canapes.

Take some lobster or crab-meat and pound in a mortar. Mix with 1
tablespoonful of butter; season with salt and pepper, a pinch each of
mustard, cayenne, nutmeg and curry-powder and moisten with
lemon-juice. Cut small rounds of toasted bread; scoop out some of the
centre; fill with the mixture and cover with a curry sauce. Sprinkle
with fine bread-crumbs and let bake in the oven a few minutes.
Serve hot.


2.--Haggis (SCOTCH).

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a