6.--Hungarian Stuffed Goose Neck.

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with 1 egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine.

7.--Swedish Cabbage.

Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender. Then add some milk and let boil. Add a tablespoonful of b.u.t.ter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot.

8.--Spanish Fried Fish.

Season and slice red fish; roll in flour and fry until brown. Then heat 1 tablespoonful of b.u.t.ter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice.

9.--German Spiced Rabbit.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender.

Thicken the sauce with b.u.t.ter mixed with flour. Let cook and serve hot with apple compote.

10.--English Layer Cake.

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vanilla.

11.--Dutch Rice Pudding.

Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of b.u.t.ter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-b.u.t.tered pudding-dish until done. Serve cold.

12.--Polish Poached Eggs.

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add 1 tablespoonful of b.u.t.ter and 1 tablespoonful of sugar to the sauce; let boil up and pour over the eggs. Serve on b.u.t.tered toast.

13.--Belgian Sweet Potato Puree.

Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful of b.u.t.ter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a b.u.t.tered pudding-dish; pour over some melted b.u.t.ter; let bake until brown. Serve hot with broiled steak.

14.--Spanish Codfish.

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of b.u.t.ter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on b.u.t.tered toast.

15.--Halibut a la Toulonaise.

Slice the fish; season highly with salt, pepper, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown.

Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing.

16.--Jewish Stewed Goose.

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce.

17.--Polish Rice Pudding.

Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well-b.u.t.tered pudding-dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.

18.--Vienna Dumplings.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot b.u.t.ter. Sprinkle with salt and pepper and pour over the dumplings.

19.--Bavarian Sauerkraut.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.

20.--Chicken Croquettes a la Reine.

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of b.u.t.ter and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley.

21.--Jewish Goose Greeben.

Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot.

22.--French Venison Pie.

Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a gla.s.s of port wine, a pinch of cloves and mace to the sauce and bits of b.u.t.ter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.

23.--Belgian Broiled Quail.

Select fat quails. Rub with salt, pepper and b.u.t.ter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready b.u.t.tered toast. Place the birds on the toast, pour over some melted b.u.t.ter, chopped parsley and lemon-juice. Serve hot.

24.--Vienna Roast Beef.

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound.

Serve with potato dumplings.

25.--Oysters a la Toulonaise.