Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan.  Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar.  Pour over a cup of water; cover and let cook for one hour until tender but not broken.  Thicken the sauce with flour and milk.  Add a little water and set in the oven a half hour, covered with paper; then serve.

14.—­Belgian Baked Bananas.

Skin fine bananas and lay them whole in a baking-dish.  Sprinkle with sugar and grated lemon peel.  Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine.  Let bake in a quick oven.  Put the bananas in a glass dish and pour over the sauce.  Let get cold and serve.

15.—­Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste.  Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley.  Garnish with some thin slices of smoked salmon.

16.—­Scotch Loaf Cake.

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder.  Make a loaf a half inch thick and bake in a moderate oven until done.

17.—­English Meat Loaf.

Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs.  Sprinkle with pepper, mace and chopped parsley.  Moisten with beef-stock and let bake in the oven.  Serve cold, sliced very thin, garnished with watercress.

18.—­Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon.  Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough.  Put on a well-floured baking-board.  Roll out a half inch thick.  Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown.  Then mix some powdered sugar with a little milk and flavor with vanilla.  Spread on the top.

19.—­Swiss Pie.

Make a rich pie-dough.  Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt.  Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done.  Serve hot or cold.

20.—­French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter.  Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water.  Lay the sliced apples in the batter and fry in deep hot lard to a golden brown.  Serve with wine sauce.

21.—­Jewish Purim Torte.

Line a well-buttered baking-dish with a rich pie-paste.  Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon.  Add the whites beaten stiff; then fill with the mixture and let bake until done.