19.--Dutch Stuffed Goose.

Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of b.u.t.ter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary.

Serve with red currant jelly.

20.--Swiss Roast Turkey.

Clean and season the turkey with salt and pepper. Then fill with 2 cups of bread-crumbs mixed with a lump of b.u.t.ter, some chopped onion and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of nuts. Mix all well with 2 beaten eggs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Serve with dressing.

21.--French Turkey Soup.

Cut off all the meat from left-over turkey bones. Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons.

22.--Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of b.u.t.ter; add a little water and vinegar. Let bake in a hot oven. Baste often with b.u.t.ter until done. Garnish with parsley and serve hot with cream sauce.

23.--Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add 1 tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer until done. Serve cold.

24.--German Stuffed Turkey.

Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin.

25.--Neapolitan Salad.

Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing.

Garnish with capers and beets.

26.--Bavarian Stuffed Chicken.

Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.

27.--Hungarian Baked Herring.

Bone the herring and cut into small pieces. Slice some cooked potatoes; then b.u.t.ter a baking-dish; sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of b.u.t.ter until dish is full; sprinkle with pepper. Make the top layer of potatoes and bits of b.u.t.ter. Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven until brown. Serve hot.

28.--French Stewed Quail.

Stuff the quail. Put 1 tablespoonful of b.u.t.ter in a large stew-pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let brown a few minutes, then add 1 cup of hot water.

Let stew slowly until tender. Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.

29.--India Beef Curry.

Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender. Thicken the sauce with flour and b.u.t.ter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

30.--Bread Pudding a la Caramel.

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2 tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in a well-b.u.t.tered pudding-dish until brown. Then boil 1-1/2 cups of brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate.

Stir until smooth and spread hot over the pudding.

31.--Irish Flummery.

Take 1 pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add 1 cup of cooked small fruit, a lump of b.u.t.ter and sugar to taste.

Let get cold and serve with cream.

_NOVEMBER._

1.--Swiss Fried Sweetbreads.

Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot b.u.t.ter to a golden brown. Serve hot, garnished with parsley.

2.--j.a.panese Chicken.

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of j.a.panese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.

3.--Hindu Venison.

Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of b.u.t.ter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon.

4.--Spanish Tongue.

Boil a beef tongue until tender; take off the outer skin. Then rub with b.u.t.ter and the beaten yolk of an egg; put in a baking-dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 gla.s.s of wine and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms.

5.--English Pigeon Pie.

Clean and season some young pigeons. Stuff each with chopped oysters and bits of b.u.t.ter and let stew until tender with 1 onion, 2 sprigs of parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.