29.--Jewish Dumplings.

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in
butter and pour over the crackers. Add 3 eggs and chopped parsley;
sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal
until you can form into balls and boil in salted water until done.
Serve hot with melted butter poured over them, and garnish
with parsley.


30.--Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2
cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion.
Let fry a few minutes; then add 2 quarts of soup-stock seasoned with
salt, white pepper and a little saffron to taste. Add 1/2 cup of
grated Parmesan cheese; let all cook until done. Serve with
toasted croutons.




_MAY._


1.--Turkish Purée.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of
salt and pepper to taste; add some mace and cook until tender. Then