8.--Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of b.u.t.ter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until browned.

Serve with a caramel sauce.

9.--Belgian Veal Scallop.

Chop cooked veal to a fine mince; b.u.t.ter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full.

Cover over with fine bread-crumbs; pour over some melted b.u.t.ter and let bake in the oven until brown. Serve with French peas.

10.--Parisian Chicken.

Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfuls of b.u.t.ter; cover and let simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 gla.s.s of wine; let all cook until done. Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.

11.--German Boiled Noodles.

Make a stiff noodle-dough; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in salted water; drain in a colander. Fry some sliced onions in b.u.t.ter until soft; add the noodles. Stir and serve hot with stewed chicken.

12.--Dutch Baked Fish.

Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put in a baking-dish, flesh side up.

Put flakes of b.u.t.ter on top; sprinkle with a little flour; moisten with cream. Bake in a hot oven until brown. Pour over a Hollandaise sauce and serve hot.

13.--Vienna Cheese Torte.

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of b.u.t.ter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line m.u.f.fin-rings with a rich pastry-dough; fill with the cheese and bake in a moderate oven until brown.

14.--Hungarian Fried Noodles.

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well. Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown. Serve hot with stewed chicken.

15.--Belgian Roast Lamb.

Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of b.u.t.ter and dredge with flour. Add a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas.

16.--Russian Salad.

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 sour pickles, 2 sour apples, 1 large onion, some beans and capers and 3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and pour over a mayonnaise dressing. Garnish with sliced beets and olives; serve cold.

17.--French Rolls.

Prepare the dough as for bread. Work in 1/4 pound of b.u.t.ter and 1/4 pound of sugar. Add 4 beaten eggs; form into rolls; put in a well-b.u.t.tered baking-pan; let them raise half an hour. Brush the tops with beaten egg and let bake until done.

18.--German Herring Salad.

Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into small pieces; add 2 apples, 2 pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put into bowl; mash the milch with a little mustard, 1 teaspoonful of sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well together. Garnish with sliced lemon, and serve with boiled potatoes.

19.--Belgian Fried Calf's Feet.

Clean and boil the calf's feet until tender; season with salt and pepper. Remove the large bones from the feet; beat 2 eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread-crumbs and fry in deep hot lard until brown. Serve hot with tomato-sauce.

20.--Italian Ice Cream.

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the freezer until half frozen; then add the juice and grated peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze until hard and serve with cake.

21.--French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.

22.--India Canapes.

Cut slices of bread into delicate circles and toast in b.u.t.ter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese.

Set in the oven a few minutes and serve hot, garnished with fried parsley.

23.--Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.

Let boil up and pour over the chickens. Serve with boiled rice.

24.--Jewish Pudding.

Soak 6 matzoth crackers in water; press dry and mix with 1 tablespoonful of b.u.t.ter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.

25.--German Potato Pancakes.

Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour.

Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.

26.--English Roast Veal.