22.--Dutch Sweet Potato Puff.

Peel and boil 3 sweet potatoes in salted water until tender; then mash
well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of
butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
Beat the whites with a pinch of salt to a stiff froth; add to the
potatoes and put in a well buttered baking-dish and bake. Serve hot.


23.--Spaghetti (ITALIAN).

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful
of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then
add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with
salt, pepper and grated cheese and let bake in the oven until done.
Serve hot.


24.--Russian Beet Soup.

Boil 5 medium-sized beets until tender; then chop and add to a highly
seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and
nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed
with a teaspoonful of brown sugar. Let boil a few minutes longer and
serve with fried croutons.


25.--Boulettes.