1.--Portugal Iced Pudding.

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.

2.--English Chicken Salad.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2 green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.

3.--Turkish Stewed Lamb.

Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot.

4.--Irish Apple Pudding.

Pare and slice apples and lay them in a b.u.t.tered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.

5.--Indian Rice.

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

6.--Hungarian Chicken Soup.

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once.

7.--Yorkshire Pudding.

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy.

8.--Portugal Salad.

Slice 2 cuc.u.mbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of olive-oil and serve.

9.--English Chocolate Pudding.

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of b.u.t.ter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick oven and serve at once.

10.--Spanish Canapes.

Prepare circular pieces of b.u.t.tered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve.

11.--French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake.

Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.

12.--Veal Croquettes a la Reine.

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.

13.--German Cheese Pie.

Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese with 1 tablespoonful of b.u.t.ter, 1/4 cup of sugar, 2 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and bake until light brown. Serve hot or cold.

14.--Italian Veal Pates.

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted b.u.t.ter. Fill into small pate sh.e.l.ls; rub with b.u.t.ter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce.

15.--Hungarian Noodle Pudding.

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding-dish with a rich pie-paste. Fill with the noodles and pour over some melted b.u.t.ter.

Bake until brown. Serve hot with lemon sauce.

16.--Polish Stewed Chicken.

Clean a fat hen and cut into pieces at the joints; season and let stew with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.

When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2 cup of wine. Let cook until tender and serve on a platter with cooked rice.

17.--Madras Curried Apples.

Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots.

Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce.

18.--Irish Batter Cakes.

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted b.u.t.ter, 1 small cup of milk and sifted flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden color; then spread with jam and serve hot.

19.--Spanish Baked Eggs.

Poach eggs as soft as possible. b.u.t.ter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.