With a saucepan over the sea

Chop }{ pound of veal very fine, add 2 ounces of sausage meat, 2 ounces butter, i ounce beef marrow, i teaspoonful of mixed herbs, salt, pepper, I cup of spinach, cooked, drained, and chopped fine, with ^ pound of grated cheese, 2 eggs well beaten. Stir well, form into balls, lay them on a dish, dust thickly with grated cheese, and bake until brown. Serve with a sauce. U7 With a Saucepan over the Sea BADEN NOODLES. (Germany.) Melt 6 ounces butter, and mix with it slowly the yolks of 2 eggs and i white. Stir until frothy, add salt and pepper, 5 ounces of flour, very slowly, then the yolks of 2 more eggs, well beaten. Drop in spoonfuls in boiling water, drain, when puffy, — about 10 minutes, — arrange neatly on a dish, dust with grated cheese, and bake till brown. Serve with a good sauce, or with some vegetable, artistically garnished. FRENCH POTATO CAKES. Mash 3 boiled potatoes with 2 ounces of butter, some grated cheese, — a heaping tablespoonful, — salt, pepper, and 5 beaten eggs. Form this into flat cakes, and fry in boiling fat. Serve as a border^ or in a mound, with some parsley along the edge. POTATO SOUFFL6. (Germany.) Boil and mash 8 potatoes, press through a sieve, add 2 onions, and 2 tablespoonfuls of ham, chopped fine, and both cooked in butter, salt, pepper, and the yolks of 3 eggs, and parsley. Add finally ^ cup of stock, and the beaten whites of eggs. Bake in a dish, with bread-crumbs over. MUSHROOMS AND CREAM. (Northern France.) Clean and trim i pound of fresh mushrooms, fry them in i ounce of butter, adding pepper and With a Saucepan over the Sea salt, cooking 6 minutes. Add 2 tablespoonfuls of white stock, some parsley, and ^ cup of cream. Cook 4 minutes longer, and pour over slices of toast. CARROTS AND ASPARAGUS. (Alsace-Lorraine.) Peel, and slice the carrots into small squares, add as much asparagus ; also cooked, cut into the same-sized pieces, using only the best part. Cover with white stock or milk, and heat well together. If milk is used, add flour, butter, yolk of an egg, and parsley. HARICOT BEANS (as cooked in Burgundy). Burgundy being the province where wine is plentiful because of the vineyards, everything there is cooked in it. Soak ^ pound of red beans overnight. Drain them, add i ounce of butter, an onion, cut fine, i clove, some parsley and thyme, and enough consomme to cover. Boil slowly until tender but dry. Take out the herbs, add salt and pepper, and J^ cup of red wine. Serve hot, as a separate course. SAUBR KRAUT. (Germany.) Shred finely 3 white cabbages, add i ounce of salt, I cup of water, and ^ spoonful of cream of tartar. Cover and mash, keep it under a weight, J49 With a Saucepan over the Sea in a warm place. In 3 weeks it will be ready for use. It must be cooked several hours before serving, and eaten with bacon, or small sausages. LETTUCE SALAD. (Normandy.) Wash and pick 2 heads of salad lettuce. Dry the leaves, and tear them apart. Make a dressing of salt, pepper, yolk of 2 eggs, }4 cup of cteam, I dozen capers, and 4 teaspoonfuls of tarragon vinegar. Beat well, and pour over the leaves, toss and stir until every leaf is coated. GASCONY SALAD. (France.) Trim, wash, and cut up a head of endive, dry it, and cover it with a dressing of 2 parts of olive oil to I of tarragon vinegar, salt, pepper, a teaspoonful of anchovy paste, and a pinch of celery seed. Have in the bowl a crust of bread rubbed with garlic, and toss salad and dressing together for 10 minutes, then remove the crust and serve. FISH AND ONION SALAD. (Nantes.) Peel and core 6 small white onions, put a bit of butter in the centre of each, and bake them, in a covered pan, i hour, until tender. When cool, slice them, add 6 large sardines, free from bones and oil and skin, cut up, and 6 sliced hard-boiled eggs, some chopped parsley, and salt, and pepper,