Cook 1/2 pound of prunes until soft; remove the stones and cut the
prunes into small pieces. Mix with some chopped nuts and the yolks of
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
a pudding-dish and bake in a moderate oven for ten minutes and serve.


13.--Italian Cooked Eggs.

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
anchovies, some onion juice and 1 tablespoonful of finely chopped
parsley. Season with salt, white pepper and a little nutmeg, grated.
Then pour over all 1/2 pint of sour cream. Let boil up once and serve
hot with croutons.


14.--Spanish Broiled Steak.

Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides.
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
thicken the sauce with a little flour and some chopped parsley. Let
boil up and serve at once with the steak.


15.--Liver a la Bourgogne.

Season a calf's liver with salt and pepper; put a few slices of bacon