coloring. Let freeze until hard and serve with cake.


21.--French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of
vanilla extract. Bake on wafer sheets in small cakes to a light brown.


22.--India Canapes.

Cut slices of bread into delicate circles and toast in butter; then
take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread
the toast with ham and the chutney and sprinkle with grated cheese.
Set in the oven a few minutes and serve hot, garnished with
fried parsley.


23.--Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley,
1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the
chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.
Let boil up and pour over the chickens. Serve with boiled rice.


24.--Jewish Pudding.