FEBRUARY.

1.—­Oriental Canapes.

Take some lobster or crab-meat and pound in a mortar.  Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice.  Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce.  Sprinkle with fine bread-crumbs and let bake in the oven a few minutes.  Serve hot.

2.—­Haggis (scotch).

Chop a sheep’s tongue, liver and heart and 1 pound of bacon.  Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste.  Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon.  Then clean the pouch of the sheep and fill with the mixture.  Lay in boiling water and let boil three hours.  Serve with apple-sauce.

3.—­Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender.  Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream.  Let bake in a moderate oven.  Baste often with the sauce.  Serve hot, and pour over the sauce; garnish with parsley.

4.—­Russian Omelet.

Chop 2 shallots with a little parsley and cook in hot water.  Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to taste.  Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.  Put the mixture in the centre; turn in the ends and serve at once.

5.—­Madras Potato Curry.

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter.  Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste.  Let boil up.  Add the sliced potatoes and a sprig of parsley chopped.  Let simmer a few minutes and serve hot.

6.—­Swiss Baked Eggs.

Melt 1 ounce of butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese.  Break in 6 eggs; sprinkle with salt and pepper.  Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown.  Serve hot.

7.—­Jewish Stewed Shad.

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger.  Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar.  When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon.  Let boil until done and pour over the fish.  Garnish with sliced lemon and sprigs of parsley and serve cold.