28.--Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2
pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4
eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
well-buttered pudding-dish and serve cold.


29.--Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
of melted butter and 1 egg; add a little flour, and form into balls.
Put them into a well-buttered baking-pan; sprinkle with grated
Parmesan cheese and bake in a quick oven to a golden brown. Serve with
stewed chicken.


30.--Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
Fry in deep hot lard; keep hot. Chop a few onions with a clove of
garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful
of flour until brown; add a little water and the juice of a lemon,
salt, pepper and nutmeg to taste. Let boil well; then remove from the
fire; stir in the yolks of 2 eggs, and let get very hot; pour over the
chops. Serve with French peas.