8.--German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated
lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of
water. Serve ice-cold with macaroons.


9.--Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of
bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese,
the yolks of three eggs and the whites beaten stiff. Season with salt
and pepper and mix with 1 tablespoonful of flour to a smooth batter;
then fry in hot lard until brown. Serve hot.


10.--English Tarts.

Make a rich puff paste; roll out thin and cut into squares; then fill
with fruit jam; turn over and pinch in the edges. Drop in a kettle of
deep hot lard and fry until a delicate brown. Sprinkle with pulverized
sugar and serve hot.


11.--Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock.
Put on a platter; sprinkle with chopped chicken liver, scrambled eggs
and grated cheese and serve at once.