12.--Norwegian Soup.
Boil a large fish in 2 quarts of water; season with salt and paprica.
Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1
bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of
butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot
cream; season to taste and serve very hot.
13.--Greek Cakes.
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4
well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir
in 1/2 pound of flour and work into a smooth dough. Lay on a
well-floured baking-board and roll out thin. Cut into fancy shapes and
bake in a moderate oven until done. Cover with a white icing, flavored
with vanilla.
14.--Russian Sandwich.
Spread thin slices of rye bread with butter and caviare; some slices
of white bread with butter and thin slices of ham; some slices of
pumpernickel bread with butter and a layer of cottage cheese; and some
slices of brown bread with butter and cold cooked chicken sliced thin.
Put all into a press under a heavy weight for one hour; then cut into
perpendicular slices and serve.
15.--Spanish Dessert.
Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6
tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all
together with the gelatin and the whites of eggs beaten to a stiff
froth; add 1 teaspoonful of vanilla. Pour into a mold and place on
ice. Serve with whipped cream.
16.--German Bread Tarte.
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