Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and
serve at once.


10.--Spanish Canapes.

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped
fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras
chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread
this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of
grated Parmesan cheese. Let bake for five minutes and serve.


11.--French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
with vanilla; pour over the strawberries; put in the oven to bake.
Beat the whites to a stiff froth with some pulverized sugar; put on
top of the pudding and let brown. Serve cold.


12.--Veal Croquettes a la Reine.

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season
with salt, pepper and lemon-juice. Add a sprig of parsley and a little
onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle