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Macedoine Salad

Prepare a macedoine of vegetables. (If inconvenient to do that, thoroughly drain a pint of canned macedoine.) Place in a salad bowl. Season with four tablespoons French dressing. Mix well and serve.

PUDDING, SUEDOIS (SWEDISH) One ounce thick honey, two ounces bread crumbs, one tablespoon fine sugar, quarter of a sound lemon, one whole egg, the whites of two eggs, half ounce butter, one ounce flour, half gill cold millk and a tablespoon Swiss kirsch. Place all the ingredients except the whites of the eggs in a bowl. Briskly mix with a wooden spoon for two minutes. Beat up the whites to a stiff froth and add to the preparation, gently mix, and then fill six lightly buttered pudding moulds. Place them in a tin, pour boiling water into the pan up to half the height of the moulds and set in a hot oven for thirty minutes. Remove, unmould on a hot dish and serve with a gill hot maple syrup poured over.