brandy. Let freeze and serve in small glasses.


12.--Russian Pancakes.

Make a pancake batter and fry in thin cakes. Then spread them with a
layer of anchovies, butter and a layer of caviare. Sprinkle with
minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot
as possible.


13.--Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked
mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped
fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking-dish; sprinkle with bits of butter; add the juice of a
lemon, and let bake in a moderate oven until done. Baste often with
butter and serve hot.


14.--Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and
curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped
green peppers and 1 sprig of parsley. Pour over some water and hot
melted butter; sprinkle with flour and bake until done. Garnish with
sliced lemon and parsley.