Take a 5-pound beef roast. Rub with salt and black pepper and paprica;
pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns
and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in
a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with
one cup of water and 1/2 cup of the spiced vinegar until tender.
Thicken the sauce with flour and serve hot with potato pancakes.


2.--Scotch Soup.

Cut a sheep's liver into pieces and stew with the sheep's head in 4
quarts of water. Add sliced onions, sliced leeks, carrots, turnips,
parsley and thyme, salt, pepper and a few cloves. Let all cook until
tender; then strain. Let stand until cool. Skim off the fat; heat and
mix with flour until brown; let boil. Add a glass of white wine. Cook
all together and serve hot.


3.--Spanish Fried Potatoes.

Peel some new potatoes and cook until tender. Mix some fine
bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2
eggs with salt and pepper; dip each potato in beaten egg and roll in
the bread-crumbs. Fry in deep hot lard until brown. Serve hot.


4.--French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.