1.--Italian Tongue.

Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of b.u.t.ter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 gla.s.s of sherry wine. Simmer ten minutes. Serve with baked macaroni.

2.--German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful of baking-powder.

Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of mola.s.ses and put in the oven to bake until done. Serve hot or cold.

3.--Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes.

4.--Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of b.u.t.ter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 gla.s.s of sherry wine. Serve hot on slices of French toast.

5.--Turkish Soup.

Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot.

6.--Scotch Omelet.

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot b.u.t.ter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

7.--Jewish Egg Bread.

Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered b.u.t.ter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.

8.--Bombay Broiled Kidney.

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on b.u.t.tered toast, spread with curry paste.

9.--German Prune Kuchen.

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place on a well-b.u.t.tered baking-pan. Fill with the prunes and let bake until done. Serve cold.

10.--French Roast with Carrots.

Lard a round of beef with slices of bacon and put in a large saucepan.

Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; then sc.r.a.pe 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with b.u.t.ter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

11.--Spanish Fried Chicken.

Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice.

12.--Hungarian Bread Pudding.

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-b.u.t.tered pudding-dish, and let bake until done. Serve hot with wine sauce.

13.--Swedish Baked Turnips.

Peel small tender turnips; heat 1 tablespoonful of b.u.t.ter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.

14.--Belgian Baked Bananas.

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 gla.s.s of sherry wine. Let bake in a quick oven. Put the bananas in a gla.s.s dish and pour over the sauce. Let get cold and serve.

15.--j.a.panese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.

16.--Scotch Loaf Cake.

Mix 1/2 pound of b.u.t.ter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done.

17.--English Meat Loaf.

Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.

18.--Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of b.u.t.ter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered b.u.t.ter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

19.--Swiss Pie.

Make a rich pie-dough. Line a b.u.t.tered pie-dish with the dough; then slice three onions very thin and let cook in hot b.u.t.ter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.

20.--French Apple Fritters.