Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of
water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded
almonds and 1 tablespoonful of chopped citron. Let cook and mash until
smooth; then thicken with a little cornstarch. Remove from the fire
and pour into a mold. When cold, serve with whipped cream.


8.--Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4
teaspoonful of salt, 1 tablespoonful of pulverized sugar. While
boiling, stir in sifted flour until stiff and smooth. Remove from the
stove and stir in the yolks of 4 eggs, one at a time, and the beaten
whites; then fry by the teaspoonful in boiling lard until browned.
Serve with a caramel sauce.


9.--Belgian Veal Scallop.

Chop cooked veal to a fine mince; butter a baking-dish and put
alternate layers of veal, rice and tomato-sauce until dish is full.
Cover over with fine bread-crumbs; pour over some melted butter and
let bake in the oven until brown. Serve with French peas.


10.--Parisian Chicken.

Clean and season 2 spring chickens. Put them in a saucepan with 3
tablespoonfuls of butter; cover and let simmer until brown. Add 1/2