Melon	Cheese
Strawberries	Crackers
Vermouth

Cut melons in chunks or balls, sprinkle strawberries over and pour a bit of vermouth on top. Serve with cheese and crackers.

(Sour Pickled Herring)

Skin and bone three large herrings and soak in equal proportions of milk and water for six hours. Dry thoroughly and cut in slices slightly on the cross, working from the tail end. Put alternate layers of herring and thinly sliced onions in a glass jar, sprinkle in between 1 tsp. peppercorns, 2-3 bay leaves and/or a few sprigs of dill. Cover with cold uncooked vinegar to which sugar has been added (3-4 tbsp. to 1 pint). The herring is ready to eat in 24 hours.

For each person --- generous serving:

1/2 cup dry white wine		Pinch of pepper
41/2 oz. (4 for females) Gruyere cheese (or just strong)		Pinch of nutmeg
		1/2 tsp. of cornflour mixed with a little water

Heat wine and garlic to boiling point in a heavy pot. When mixture is boiling, put cheese, grated, in and stir while boiling. Put cornflour, pepper and nutmeg in at very last minute and serve immediately. Place in casserole on table over hot-plate.

Prepare basket of thick squares toasted bread. Spear squares of toast with a fork and dip into fondue and eat.

(Raw Beef and Egg)

Cover well buttered bread with 1/4-inch layer of raw beef. The beef should naturally be tender, and is best scraped with a sharp knife instead of being put through a mincer. Arrange a ring of finely chopped onions on the beef and a whole raw yolk in the middle of it. Salt and pepper to individual taste.

3 eggs beaten
2 tbsp. all-purpose flour
1 tbsp. water
1 tbsp. milk
A pinch of salt

Some cooks then recommend keeping this batter overnight.

Place in a small skillet:

Butter "as one joint of your thumb."

When this bubbles, pour in enough paste to cover the bottom of the pan with a thin coating, "almost like the white of an egg." Keep the pan moving for this is a delicate substance. A minute cooking and the job is three-quarters done. Turn the cake. Now again and again and again until the cake is well browned. Now fold the cake twice. It will be triangular in shape "like a lady's handkerchief."

The crepes may be stacked and reheated much later in sauce.

(Berlin Dish or Form Cake)

1 lb. (4 c.) flour	1 oz. almonds, chopped
1 cake yeast	1 cup melted butter
2 whole eggs	1/2 cup warm milk
1/2 cup sugar	1/4 lb. seeded raisins
1 tsp. salt	1/2 lemon, finely cut
Grated rind of 1 lemon	6 grated bitter almonds
2 egg yolks	1/8 lb. currants

Prepare a sweet yeast dough and let rise. Prepare a ring form or pan with butter, sprinkled with flour, or bread crumbs, or chopped almonds. Fill pan to half with the dough. Bake in hot oven (375°-400°) for 45-60 minutes.

Sift before measuring:

2 cups all-purpose flour
1/2 teaspoon salt

Add:

4 dessertspoons butter
Water

Knead it into a dough. Divide the dough into small balls about the size of a small egg. Roll out each ball and apply a thin layer of butter and sprinkle a little sifted flour. Roll this up into a strip, and roll the strip into a ball. Then roll it out again into a very thin circle. Bake till light brown. Apply a thin layer of butter after they are cooked. Serve hot.

(Baked Rolls in Pudding-Form)

1 lb. (4 cups) plus 1 tbsp. flour	Dash salt
1 pkg. yeast dissolved in 1/4 cup warm milk	Lemon rind, grated
	1 egg
3 tbsp. sugar	1/4 lb. butter, softened

Have all ingredients room temperature. Mix all ingredients, adding softened butter lastly, and work into a smooth dough. Set in warm place and let rise to double in bulk, approximately 11/2 hours.

Now form small rounds and put them in rows in baking-dish, generously buttered. Let rise again for about an hour. Before baking in moderate oven (375°) for approximately 1 hour, pour over rolls a lightly beaten mixture of:

Ca.	2 tbsp. sugar
	2 tbsp. melted butter
	1 cup warm milk

Serve warm with vanilla --- or wine-foamy-sauce.

(Fried Cake Sticks)

3 eggs
65 gr. (4 1/4 tbsp.) butter, melted and cooled
1 lemon rind, grated
150 gr. (scant 3/4 cup) sugar
350 gr. (3-1/3 cup) flour
1 tsp. baking powder

Beat the eggs and the sugar for 15 minutes, add the lemon rind and flour mixed with baking powder, add the melted butter. Roll dough into pieces the length and width of a finger and fry in boiling oil.

(Coffee Bread)

1 egg	3/4 cup sugar
1 tsp. salt	1 tbsp. yeast
4 oz. butter	2 cups lukewarm milk
2 lbs. flour (8 c.)

For glazing: egg. For decoration: chopped blanched almonds or sugar.

Beat up the egg and sugar. Add the lukewarm milk, the yeast (stirred in a coffee cup with the salt), and then sufficient flour to make a stiff, gruel-like mixture. This is worked until it becomes smooth and elastic, and only then is the rest of the flour added together with the butter --- either melted or beaten to a foam. Knead the mixture into a pliable dough, cover with a baking cloth, and leave in a warm, not hot, place to rise. When the dough has doubled in bulk, knead it on a table and shape it into small rounds or into long plaits made from ropes of even thickness. Lay these on a baking sheet and leave to rise again. Now brush the bread with egg and sprinkle either with chopped blanched almonds or sugar. Bake in a hot oven --- the long plaits for about twenty minutes in moderate oven and the small rounds for about seven minutes in a hot oven. When cooked, lift on to baking wire or table and leave to cool under a baking cloth. Serve with tea or coffee.

2 cups sifted flour	1/2 tsp. salt
4 tsp. baking powder	1/2 cup margarine or butter
1/2 tsp. cream of tartar	2/3 cup milk

Mix and sift dry ingredients into a bowl. Cut in shortening with knives until mixture is granular. Make a well in the center, pour in milk all at once, stir with fork until mixture follows it around bowl. Place on floured board. Knead gently for two to three turns. Roll out 1/2-inch thick. Cut out with cutter or small drinking glass. Turn on baking sheet. Bake in 425° oven for 12 minutes. Serve hot with butter and jam or jelly.

1 -1/2 (3/8 lb.) cups white corn meal	1 tsp. sugar
	1(8 oz.) cup milk
1/2 (1/8 lb.) cup flour	2 tsp. baking powder
1 tsp. salt	onion juice to taste

Mix all ingredients and drop in deep fat, 3500. Fry until dark brown. Serves 8.

This recipe comes from the southern part of the U.S.A.

9 oz. (2 1/4 cups) flour	1 T. sugar
1 1/2 oz. butter	1 teacup (3/4 cup) milk
1 egg	1 pinch cardamon
1 oz. (2 cakes) yeast	1 pinch salt

Mix well softened butter, sugar, cardamon, salt and egg. Mix yeast with lukewarm milk. Then add to first ingredients and stir in flour. Let dough rise in warm place until double in bulk, about 30-40 minutes. Place the dough with a spoon on a greased baking sheet or in baking pan. Bake about 20 minutes at 375° oven.

1 cup wholemeal	2 tbsp. honey
1 cup white flour	1/2 cup milk
1 tsp. baking powder	2 tbsp. butter
1 pinch salt

Rub the butter lightly in flour. Put 2 tbsp. honey and 1/2 cup milk together and slightly warm in saucepan. Add to dry ingredients --- a slightly wet mixture. Place the dough on a floured table and cut into squares and place on oven slide for cooking 10 min. at 500°. Turn the top of oven off and cook nearer top of oven.

(Italian Bread)

MAKES 2 LOAVES. OH, SO GOOD!

1 pkg. yeast...
softened in 1/4 cup warm water
Let stand 5-10 min.

In large bowl put:

1 3/4 cups warm water
1 tsp. salt

Blend in: 3 cups sifted flour

Stir in softened yeast and add to flour, water mixture, mixing well.

Measure 2-2 1/2 cups sifted flour.

Add about half of this flour to the yeast mixture and beat well and until very smooth. Mix in enough remaining flour to make a soft dough.

Turn mixture onto a lightly floured board. Allow to rest 5-10 minutes, then knead well. Shape dough into a smooth ball and place in an oiled bowl. Turn dough to bring oiled surface to top. Cover with waxed paper and towel and set in a warm place (80°), until dough is doubled in bulk. 1 1/2-2 hours. Punch down with fist, then knead on floured board for 2 min. Divide into 2 equal balls and let stand for 10 min.

Roll each ball of dough into a rectangular (14 x 8 in.) and then roll up tightly into long slender loaf. Pinch ends to seal. Place loaves on slightly greased baking sheet. Cover loosely with a towel and set in warm place until doubled in bulk.

Bake at 425° for 10 minutes; reduce temperature to 350° and bake 1 hour until golden brown.

To increase crustiness, place flat pan on the bottom of the oven and fill with boiling water at the beginning of the baking period.

(Small Pancakes)

3 1/2 cups milk	2 cups coarse flour
1 cup water	2 eggs
1 tsp. salt	1 tsp. sugar
2 tbsp. melted butter or margarine

For frying: butter

Mix the milk, water, salt, butter and flour. Leave the batter to stand for about an hour. Beat the egg and sugar and add to the batter just before cooking the pancakes. Heat the pancake pan, brown a little fat in each of the separate wells and pour in the batter. Cook over a good flame until nicely browned on both sides. Place the cooked pancakes on a plate standing over hot water to await serving. Serve as dessert with sugar and jam. Special Scandinavian pancake pan is not essential --- may be fried in heavy skillet or on griddle.

(Beer Soup)

1 cup milk	or	2 cups milk	1 piece stick cinnamon
3 cups beer		2 cups beer	1 pkg. vanilla pudding (not instant)
	Open beer and let it get flat --- 2 hours		1/4 cup sugar
			1 egg yolk

Cook cinnamon with milk. Mix pudding with about 1/2 cup cold milk and add to hot milk; stir till it thickens. Add beer, heat but do not boil. Flavor with sugar. Stir in beaten egg yolk and heat but do not boil. May be served hot or cold.

Fry a good piece of hard meat and bones (2 lbs. of any meat) in oil or fat; salt with smashed garlic, onion, 2 or 3 tomatoes and when everything is fryed, add some pieces of garlic. When everything is browned add 2 liters hot water and when boiling, let it cook over low heat for about 2 hours. After that strain the gravy and add 250 grs. (1 cup) of dry peas. When the peas are cooked pass the soup through a thin drainer and serve with toast or bread fryed in butter.

Note: The peas must be previously soaked in water to soften a little. This soup can be made with chicken gravy instead of meat.

2 oz. butter	11 oz. pasta
3 tender onions	1 tbsp. olive oil
1 cup lukewarm water and	1 can tomatoes
1 bouillon cube	1/2 tsp. pepper
grated peel of 1/2 lemon	1 tsp. Basil
1 tsp. oregano	2 quarts water

Fry butter and olive oil in a large pan. Add onions, finely chopped and let fry till a golden brown color. Add tomatoes, salt and pepper, let fry a few minutes longer. Add water in which bouillon has been dissolved. Then add lemon peel, basil and oregano. Add the rest of the water and the pasta and let it cook until it gets dense. It may be served hot or cold.

1 cup chopped young corn	1 onion sliced thin
1/4 cup shrimps (sliced even)	1 tbsp. lard
2 cloves garlic	4 cups shrimp stock
1 cup pepper leaves	Dash of pepper
or chili leaves	Salt to taste

Sauté garlic and onions, add shrimps. Add shrimp stock and boil. Add chopped corn and simmer until the corn is tender. Season with salt and pepper leaves three minutes before removing from fire. Serve hot.

(Wedding Soup)

1 gal. water	1 medium carrot
2 lbs. mutton bones or lamb	1 tbsp. salt
9 tsp. flour	juice of 1 lemon
1 onion	1 tsp. paprika
3 egg yolks	6 tbsp. butter
1 lb. mutton or lamb	for garnish
6 tbsp. butter	Dash of cayenne

Place the mutton, mutton bones, peeled onion, scraped carrot and salt in water. Cover and cook over a medium fire until the meat is tender (about 3 hours). Strain the broth. Mince the cooked meat, add it to the stock and set aside.

Place butter and flour in a large saucepan and blend, stirring constantly, until very light brown, about three minutes. Then gradually add the meat stock stirring constantly. Allow to simmer.

Beat the yolks of 3 eggs and add lemon juice, then gradually add about 2 ladles of boiling stock. Stir the egg mixture rapidly into the soup. Remove from the fire and serve with a garnish of melted butter to which paprika and cayenne have been added.

12 big or 24 small clams
1/2-1 tsp. salt
1 tsp. sake
5 cups water
1/2-1 tsp. soya
Leaves of Japanese pepper or skin of lemon

Beforehand, put the clams in some water, make then bring up the sand inside their bodies; wash them well.

Make hot water in a saucepan, put the clams in it and boil. When the shells are opened, flavor the soup with salt, sake and soya remembering that the clams have some salt in themselves.

Float a leaf of Japanese pepper, or a slice of lemon peel on the soup before serving.

(Yogurt Soup)

3/4 cups flour	2 qts. beef or mutton stock
1 tsp. salt	6 tbsp. butter
2-2/3 cups yogurt	1 tbsp. dried mint leaves (opt.)

Stock may be obtained by boiling meat and bones with onions, parsley, carrots and leaks. Place yogurt and salt in a bowl. Add stock slowly, stirring with a fork to form a smooth mixture. Place butter and flour in a saucepan, stirring while heating to form a smooth paste. Gradually add the combination of stock and yogurt to the butter and flour paste, stirring constantly until the mixture boils. Serve in soup bowls and sprinkle the top with crushed mint leaves if desired.

Ingredients for 6 people:

1-1/2 liters (6-3/8 cups) chicken broth
4 eggs
salt to taste
4 tbsp. grated parmesan cheese

Beat up the whites of the eggs, then add the yolks, the cheese, salt and beat up again. Pour the mixture into the boiling broth, filtering them through a colander. Stir the broth with a fork very quickly for a moment. As soon as the broth has boiled again the "stracciatelle" is ready.

125-150 grams (1/3 lb.) fresh mushrooms
1/2-3/4 tsp. sugar
Dash of white pepper

Wash and rinse the mushrooms. Cut them into thick slices and let them simmer slowly in a saucepan with the spices until parboiled in their own juices.

FOR THE SOUP:

The mushrooms as above

2 T. butter
1/2 tsp. lemon juice
2-1/2 T. flour
1 Dl. (1/2 cup) thick cream
1-1/4 L (51/2 cups) bouillon or soup stock (meat or vegetable)
1 tsp. finely chopped onion
Salt
White pepper or paprika
2 T. sherry or madeira wine (dry) --- or
1-2 T. dry white wine

Put the butter in a saucepan and add mushrooms, onions and seasonings. Sauté the mushrooms slowly in the butter for a long time. Then add the flour while stirring constantly. Thin with the bouillon, mushroom juices or stock and the cream. Boil till mushrooms are tender. Flavor with wine and serve immediately with dumplings and cheese.

1-1/2 lbs. haddock	1-1/2 pints milk
4 slices salt pork cut in pieces	6 crackers (salty if possible)
2 medium onions	1 celery top, parsley
2 potatoes	Worcestershire sauce

Cook fish until tender in small amount of water. Remove, add potatoes, onions and cook until tender. Fry pork, add. Break crackers into cold milk. Heat. Then add parsley, celery, fish, potatoes, and onions.

1-1/2 1b. haddock or cod
milk
2 hard-boiled eggs
parsley

Boil fish gently in milk to cover. Skin fish and place in a casserole dish. Make a cream sauce of 3 T. butter, 3 T. flour stirred into the butter which has been melted. Make this a smooth paste and gradually add 2 cups milk in which fish has been cooked. Stir constantly while this mixture thickens. Chop eggs and parsley, add to sauce and pour over fish. Serve.

(Fish in the Fountain)

Slices of fish	Slices of hard cooked eggs
Slices of tomatoes	Croutons of bread
Slices of onion, fried	Soup stock
Slices of boiled potatoes	Salt, pepper

Place fish, tomatoes, onions, potatoes and eggs in layers, seasoning each layer. Place croutons on top. Add a little stock and butter. Bake slowly for 1 hour in 375° oven.

3 lbs. fish (any kind)
3/4 cup olive oil
3 large onions, chopped fine
Juice of 2 lemons
1 lemon, sliced
2 cloves garlic, chopped fine
1/2 cup water
Salt
Pepper 1/2 tbsp. chopped parsley
1/2 tsp. oregano

Clean fish. Sprinkle with lemon juice, salt and pepper and let stand for 20 minutes. Drain and place in baking dish stuffed with parsley and oregano. Sauté onions and garlic in olive oil. Pour over fish, place slices of lemon on top of fish. Add water and bake in oven 45-50 minutes --- 375° F. Baste occasionally with juice in pan.

(Comedy of Fishes)

1 lb. filets of cod (or any fish)
2 small onions
3 tomatoes
Garlic
Parsley
Shrimp, clams, mussels (a few)

Dip in flour and fry in oil; cod, rape, red mullet and squid. Remove from the skillet and in the same oil fry 2 onions and 3 tomatoes, garlic and parsley. Add to this the fish and enough water to make a generous amount of sauce.

When it begins to boil, add shrimp, cigalas, clams and mussels. When all of the fish are well done, remove from the heat and serve.

Any kind of fish can be used in this dish. The result is good even though you may lack some of the fish mentioned.

1/2 lb. flaked fish	5 lemons (juice extracted)
1 small piece ginger, pounded fine	3/4 cup vinegar
1 onion, sliced	Salt to taste
1/2 cup pure coconut milk

Marinate the fish in vinegar until it is all white and cooked in it. Squeeze the vinegar out and dice the fish. Mix it with ginger, onions, salt, lemon juice and coconut milk. Chill and serve cold.

To make coconut milk: grate a half fresh coconut, pour 1 cup boiling water over it. Let stand a few minutes. Press out.

(Fish Soufflé)

About 1 lb. boiled fish	1-1/2 c. milk
2 tbsp. margarine	Salt to taste
2 tbsp. flour	2 eggs

Free fish of skin and bones. Make a thick white sauce of margarine, flour and milk. Add salt to taste. Cool. Put in the lumps of fish (some boiled, chopped carrots as well if you like), and the yolks of 2 eggs. Whip the whites and stir them lightly into the mixture. Pour into a pyrex dish. Put some crushed breadcrumbs on top. Bake in a fairly hot oven for 3/4 of an hour (or less). The soufflé is served with melted butter.

Bacon Soufflé: Same recipe but use bacon and 1/4 lb. cooked macaroni instead of fish and carrots.

(Steamed Egg, Fish and Meat)

3-4 eggs
2-2-1/2 cups soup stock
5 shrimps or pieces of lobster uncooked
3/4 cup cooked chicken or pork
5-10 boiled chestnut in syrup (can be bought canned)
3 T. soy sauce
5 boiled mushrooms
2 oz. bamboo shoots
1 T. spinach or peas
3 T. sugar
1 tsp. salt

Beat the eggs in a bowl and add the soup stock, sugar, salt and soy sauce. Chop or cut mushrooms and bamboo and spinach. In dish for steaming put meat on the bottom and other ingredients in layers with spinach on top. Pour the soup, egg mixture over this; cover and place in steam for 15-17 minutes.

In Japan this is cooked and served in individual dishes or chawans. Coffee cups or small bowls with aluminum foil covers may be used as a substitute.

(Faroese Fish Balls)

1 kg. (about 2-1/4 lbs.) fresh fish filets (cod or similar fish)
1 to 2 onions
1/4 kg. (1/2 lb.) tallow (suet)
1 to 2 c. cold water (depending on how solid the fish is)
Salt, pepper (ground cloves and all spice if you like)

The fish once through the meat chopper with the salt. Then cut the onion in small pieces and work the fish mass by hand with the water, onion, and spices until it lets go the hands and dish. Then put in tallow (suet) cut to pieces and form with wet hands, into medium balls. Then put them in cold water (salted) and boil for about 30 minutes.

The balls will not become worse by being kept in refrigerator overnight before being boiled. Fish balls can also be fried in butter or margarine. Serve with boiled potatoes, beets, carrots and mustard.

(Swordfish broiled on spits)

2 lbs. swordfish	10 bay leaves
1/4 T. paprika	Sauce (optional)
1 T. olive oil	2 t. olive oil
1 T. onion juice	juice of lemon
Salt to taste	1 t. chopped parsley
1 T. lemon juice	Salt to taste

Cut fish into 1-inch cubes. Mix fish, paprika, lemon juice, 1 T. olive oil, onion juice, salt and half the bay leaves. Place in refrigerator for 3 hours.

Place fish on spit with occasional bay leaves between pieces. Broil on both sides over flameless charcoal or gas flame at distance of 3 in. for about 12 minutes.

Mix together ingredients for sauce and serve with fish.

(Shrimps in Wine Sauce)

1 lbs. shrimp, shelled and cleaned	1 t. salt
1/2 cup flour	1/2 t. pepper
1/2 cup olive oil	Dash cayenne pepper
1/2 cup dry white wine	1 T. chopped parsley
2 t. tomato paste	1 green onion minced
4 T. warm water	2 t. lemon juice

Wash and drain shrimp. Roll them in flour.

Heat the olive oil in a skillet. Add the shrimp and brown on all sides. Drain off the oil but reserve it. Add the wine to the shrimp and cook over low heat until the wine is absorbed.

Combine the reserved olive oil, tomato paste, salt, pepper and cayenne in a saucepan. Cook over low heat for 5 min. Pour this sauce over the shrimp, add the parsley and onion, and cook for 5 min. more. Remove from fire and add lemon juice and serve.

(Fish Sauce)

20 almonds	1 red pepper
3 tomatoes	Oil, vinegar, pepper
1 garlic clove	Salt

For one cup of vinegar, use 3 cups of oil.

Peel tomatoes and garlic and mix with other ingredients except almonds. Mash through sieve and add almonds sliced. This sauce was created by a group of fishermen who live in Tarragona. It is a sauce that can be applied to all kinds of fish.

2-1/2 lb. (about 1 Kg.) chicken
1 egg
1/4 cup (about 29 gr.) milk
Flour, salt and pepper
Bread or cracker crumbs
1/4 cup (29 gr.) butter
1/4 cup (29 gr.) boiling water or chicken stock

Cut chicken into pieces and sprinkle it lightly with flour and seasoning. Beat together egg and milk. Dip the chicken into this mixture and then in bread or cracker crumbs. Melt in skillet, butter or other fat, and when it is very hot, put chicken in to brown. Then add liquid, cover closely and place it in a slow oven (300°) until tender.

A 2-1/2 lb. chicken calls for about 30 minutes on top of the stove and 30 minutes in the oven. Thicken the drippings with flour or cornstarch and add a little stock or cream if desired.

1-1/2 cups rice	1 small chicken
2 tbsp. lard	1-inch cube ginger
6 cups water	1 small onion, chopped
3 tbsp. soy sauce	2 stalks green onion
2 segments garlic, chopped fine

Dress and cut chicken into convenient sizes, wash, and clean well. Pare and slice ginger thin. Sauté garlic, ginger and the onion. Add chicken and flavor with 3 tbsp. soy sauce. Cover, allow to simmer a few minutes. Add rice and water, stirring all ingredients well to avoid sticking to sides of pan. Cook over low heat for 20 minutes or until chicken sand rice are cooked. Add chopped green onions before serving.

1 medium size chicken	2 cloves garlic
1 lb. pork, cut in pieces	12 peppercorns
1-1/2 cup vinegar	3 bay leaves
Salt and pepper to taste

Cut chicken into serving pieces. Chop garlic fine. Place all ingredients in a pot, mix very thoroughly and let stand for about half an hour. Then cook until chicken and pork are tender. Remove from fire. Put a little oil in frying pan and fry chicken and pork until well browned. Return to pot and let simmer in original gravy.

(Catalan "Sanfaina" Sauce)

In a frying pan filled with oil the following are fried:

2 half-size egg plants
2 red peppers (cut into small pieces)

When it is already cooked, 6 peeled tomatoes are added and everything is left to be cooked again.

The sauce is used to cover the chicken, meat and other things.

This is a very typical sauce of the Catalan provinces.

For example:

In order to cook the chicken, first you have to fry the chicken in quarters and then the Sanfaina sauce is added letting everything together to be cooked on a gentle fire for 30 minutes.

It is preferable that the chicken remain sappy, so you can add some water to the Sanfaina sauce before you pour it into the chicken.

3 to 4 lbs. chicken --- or	1/2 tsp. powdered cloves
2 to 3 lbs. beef	4 tsp. soy sauce
2 large potatoes	1 to 2 cups water
2 cloves garlic	1/2 lb. Chinese transparent Vermicelli
1/2 cube butter or margarine	Salt and pepper
1 tsp. nutmeg

Prepare meat as for stew. Season with salt and pepper and sauté in butter. Quarter potatoes and add to meat, add other ingredients except vermicelli and cook 2 to 3 hours. Add the vermicelli about 15 minutes before serving. Add more water if necessary. Yield: 6 servings.

1/2 lb. cabbage
1/2 lb. string beans
1 lb. bean sprouts
1 cucumber
1 bunch radishes

May be added with vermicelli, if so desired.

4 to 5 lb. chicken
1 qt. boiling water
2 large onions, coarsely chopped
1 tsp. salt
1/4 tsp. pepper
3 stalks celery
2 tbsp, parsley, finely chopped
2 cups rice
4 cloves garlic
3 tbsp. salad oil
1/4 tsp. saffron
1-1/2 lbs. shrimps
1 pkg. frozen peas
1 doz. littleneck clams

Bring water to a boil, add chicken, onions, celery, parsley, salt and pepper. Cook until very tender; remove from stock, and take the chicken meat off the bones in neat, forkable-size pieces. Save the stock.

Crush the cloves of garlic in the salad oil, heat it and brown the rice in it. Add stock, saffron, the cut chicken, fresh or frozen, peeled and deveined raw shrimps, and the frozen peas, or same amount of fresh peas, and season with rest of salt. Bring to a boil, then reduce heat to a simmer. Place the clams on top, then cover and simmer about 15 minutes, until rice is tender and the liquid is absorbed. Serve with a green salad and garlic French bread.

Lobster and crab legs can also be added.

1 whole chicken, 2-1/2 lbs. or larger

Simmer the neck, liver, giblets, and heart in a little water, with

2 leeks
Some carrots
Parsley
Garlic
Salt and pepper

for about an hour.

Remove liver and giblets and cut up small. Melt 4 tbsp. of butter in a frying pan, add 3 onions (finely chopped) and brown slowly until golden (20 minutes). Then add cut up liver and giblet and simmer for 10 minutes more --- stir in 1 cup dried prunes and 1/2 cup raisins until well mixed. Stuff chicken with this mixture and tie up well. Roast in oven (325°) until done.

Chestnut cooked in salted water with the skins removed may replace the prunes and raisins.