Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
pound of sugar. Add 4 beaten eggs; form into rolls; put in a
well-buttered baking-pan; let them raise half an hour. Brush the tops
with beaten egg and let bake until done.


18.--German Herring Salad.

Soak herrings over night in cold water; remove the milch; cut off the
head and skin and cut the herring into small pieces; add 2 apples, 2
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
into bowl; mash the milch with a little mustard, 1 teaspoonful of
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
together. Garnish with sliced lemon, and serve with boiled potatoes.


19.--Belgian Fried Calf's Feet.

Clean and boil the calf's feet until tender; season with salt and
pepper. Remove the large bones from the feet; beat 2 eggs with salt
and pepper; dip the feet in the beaten eggs; then roll in fine
bread-crumbs and fry in deep hot lard until brown. Serve hot with
tomato-sauce.


20.--Italian Ice Cream.

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the
freezer until half frozen; then add the juice and grated peel of 2
lemons, 2 tablespoonfuls of fine brandy, and a little pistache