6.--Swiss Baked Eggs.

Melt 1 ounce of b.u.t.ter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown.

Serve hot.

7.--Jewish Stewed Shad.

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of b.u.t.ter, 1/2 cup of pounded almonds, 1 gla.s.s of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.

8.--Bombay Spinach.

Boil the spinach in salted water until tender; drain and chop fine.

Fry 1 chopped onion in 2 tablespoonfuls of b.u.t.ter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons.

9.--Spanish Frica.s.seed Shrimps.

Heat 2 tablespoonfuls of b.u.t.ter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley.

Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the sauce. Serve very hot.

10.--Irish Baked Potatoes.

Peel and boil potatoes in salted water until tender; drain and mash with a lump of b.u.t.ter. Put in a well-b.u.t.tered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full.

Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.

11.--Russian Stewed Chicken.

Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then serve hot on a large platter.

12.--Dutch Baked Mackerel.

Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of b.u.t.ter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes.

13.--Polish Roast Mutton.

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast.

14.--Italian Sugar Cakes.

Beat 1-1/2 pounds of sugar and 1/2 pound of b.u.t.ter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-b.u.t.tered cake-tins until done; then cover with a thin icing.

15.--Oriental Stewed Prawns.

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

16.--Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.

17.--Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.

18.--German Lentil Soup.

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages.

Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in b.u.t.ter.

19.--French Spiced Venison.

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted b.u.t.ter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a gla.s.s of sherry and let brown. Serve with celery and currant jelly.

20.--Spanish Mushrooms.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of b.u.t.ter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.

Let simmer five minutes and serve hot on slices of toast.

21.--Vienna Noodle Pudding.

Boil some fine noodles in salted water for ten minutes; let drain.

Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-b.u.t.tered pudding-dish and bake until brown. Serve hot with lemon sauce.

22.--Dutch Sweet Potato Puff.

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of b.u.t.ter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.

Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well b.u.t.tered baking-dish and bake. Serve hot.

23.--Spaghetti (ITALIAN).

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of b.u.t.ter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done.

Serve hot.