serve very hot with tomato-sauce.


12.--Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with
chrysanthemum flowers; season with salt and pepper. Put in a salad
bowl and cover with a mayonnaise dressing. Garnish with chopped
hard-boiled eggs and olives.


13.--Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in
hot dripping. Remove the chops and cover with a mixture of bacon,
liver, onions and parsley minced fine and well seasoned. Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.


14.--Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
parsley and salt to taste. Cook ten minutes; then add the rabbit and
simmer five minutes. Serve hot with boiled rice.


15.--Scotch Baked Mutton.