Allied Cookery: British, French, Italian, Belgian, Russian

an hour in a double boiler 1-1/2 cups of milk, 1 dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated horse-radish root, 1/4 cup of butter, half a teaspoon of salt. GNOCCHI DI SEMOLINA One pint of milk, 2 eggs, 1/2 cup of farina, butter and cheese. Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for 10 minutes, stirring constantly. Take off the fire and break into the farina 2 eggs; mix very quickly, so that the egg will not have time to set. Spread the farina about on a marble slab about 1/2 inch thick. Allow it to cool, then cut it into squares or diamonds about 2 or 3 inches across. Butter well a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle over a little grated cheese, and here and there a small lump of butter. Then put in another layer of the squares of farina; add cheese and butter as before. Continue in this way until your baking-dish is full, having on the top layer butter and cheese. Bake in a hot oven until a brown crust forms. Serve in the baking-dish. Salads ITALIAN SALAD Cut 1 carrot and 1 turnip into slices, and cook them in boiling soup. When cold, mix them with 2 cold boiled potatoes and 1 beet cut into strips. Add a very little chopped leeks or onions, pour some sauce, "Lombardo," over the salad, and garnish with watercress. Boiled Jerusalem artichokes cut into slices are a good addition. LETTUCE SALAD Mix one spoonful of thick mayonnaise, 1/2 spoonful of chilli sauce, a little finely hashed pimento, a sprinkling of finely hashed chives, add a few drops of tarragon vinegar, 1 teaspoon of A. I. sauce, and a little paprika. Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a plate and pour the dressing over it. This recipe is enough for 1 person. SANDWICH DRESSING Cream 1/2 lb. of butter and add