of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
and allspice. Add flour sifted with a teaspoonful of baking-powder.
Make into a large roll; place in the centre of the prunes; cover with
brown sugar and a tablespoonful of molasses and put in the oven to
bake until done. Serve hot or cold.


3.--Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion,
some celery seed, carroway seed, a few peppercorns and parsley. Cover
and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender. Serve with baked potatoes.


4.--Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1
tablespoonful of butter. Add the chopped mushrooms; sprinkle with
salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten
minutes with 1/2 glass of sherry wine. Serve hot on slices of
French toast.


5.--Turkish Soup.

Season and fry some lamb chops; add 2 green peppers sliced thin, 1
onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1