“ Scotch Soup Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain. Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine. Cook all together and serve hot. ”

“ Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the bread-crumbs. Fry in deep hot lard until brown. Serve hot.
French Frozen Milk Punch Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until hard and serve. ”

“ Bavarian Cheese Cake Make a rich biscuit dough; roll out and place on a well-buttered pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.
Spanish Chicken Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. ”