DRESSING FOR ITALIAN RAVIOLI—­Nine eggs beaten very light.  One quart of spinach boiled and drained until dry.  Chop very fine.  Add salt and pepper to taste, one cup grated American cream cheese, little nutmeg, one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil, three tablespoonfuls of cream.  Cracker meal enough to thicken.

NOODLE DOUGH FOR ITALIAN RAVIOLI—­Make noodle crust as you would for noodles.  Roll very fine and cover half the crust with ravioli dressing half-inch thick.  Turn over the other half to cover.  Mark in squares as shown in figure.

Cut with a pie cutter after marking.  Drop one by one in salted boiling water, cook about twenty minutes, drain and arrange on platter and sprinkle each layer with grated cheese and mushroom sauce.

BOLOGNA SAUSAGE—­Chop fine one pound each of beef, pork, veal and fat bacon.  Mix with three-fourths of a pound of fine chopped beef suet and season with sage, sweet herbs, salt and pepper.  Press into large skins thoroughly cleaned and soaked in cold salt water for several hours before being used, fasten tightly on both ends and prick in several places.  Place in a deep saucepan, cover with boiling water, simmer gently for an hour, lay on straw to dry and hang.

LEMON JELLY—­Grate two lemons and the juice of one.  The yolks of three eggs, two cups of sugar.  Butter, the size of an egg.  Boil until thick.

MARGARETTES—­One half-pound of peanuts, one pound of dates chopped fine.  One cup of milk in the dates and boil, add peanuts.  Make a boiled icing.  Take the long branch crackers, spread the filling between the crackers, put on the icing and put in the oven to brown.

VEGETABLES

BRUSSELS SPROUTS—­Wash well in salted water about two pounds of Brussels sprouts and pick them over well.  Place them on a fire in a saucepan filled with water, a little salt and bicarbonate of soda.  With the lid off boil fast till tender; about twenty to twenty-five minutes.  When done drain them and dry on a cloth.  Put in a large saucepan a good-sized lump of butter and a little salt and pepper.  Toss the sprouts in this until they become quite hot again, but do not fry them.  Serve on a quartered round of buttered toast.

BRUSSELS SPROUTS MAITRE D’HOTEL—­Boil the sprouts and then place them in a saucepan with a lump of butter and beat them well.  Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper and mix together well with a spatula, and when it boils stir quickly.  Place the sprouts on a dish and turn the sauce over them.

BRUSSELS SPROUTS SAUTED—­One pound of Brussels sprouts should be thoroughly washed and boiled and then put into a pan over the fire together with a good-sized lump of butter, a little salt, and toss for eight minutes.  Sprinkle over them a little chopped parsley, and serve when done.