8.--Belgian Chicken.

Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1
cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of
paprica, a pinch of white pepper and salt to taste. Add the chicken
and 1 glass of sherry wine. Let all cook ten minutes. Add 3
tablespoonfuls of currant jelly. Serve hot with toasted croutons.


9.--Swiss Biscuits.

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt
and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss
cheese. Mix well with 1/4 pound of flour or enough to make a stiff
dough; roll out and cut into round biscuits. Bake in a moderate oven
for twenty minutes, and serve.


10.--French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
butter; then stir in enough sifted flour until thick and smooth. When
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry
in deep hot lard to a golden brown. Serve with wine sauce.


11.--German Waffles.