23.--French Almond Pudding.

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake
in a slow oven until done.


24.--Italian Cutlets.

Take tender veal cutlets; season highly with pepper and salt. Dip in
beaten egg and fine bread-crumbs and fry in boiling lard until a light
brown. Have ready some boiled macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly seasoned tomato-sauce.


25.--Jewish Gefuellte Fish.

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
slices. Remove the skin from one side of the slices. Chop 2 onions;
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
paste. Lay the paste on the fish and put back the skin. Boil the fish
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
tablespoonful of rich cream. Serve cold.


26.--Swedish Stewed Veal.