1.—Turkish PurÉe.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley.

2.—Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

3.—English Muffins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well-greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butter.

4.—Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.

5.—Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.

6.—Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the sauce.

7.—Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream.

8.—Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 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; butter 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 butter 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 butter; cover and let simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass 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 butter 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 butter 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 butter, 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 muffin-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 butter 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 butter and 1/4 pound of sugar. Add 4 beaten eggs; form into rolls; put in a well-buttered 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 butter; 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 butter, 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.

Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.

27.—Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit.

28.—Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold.

29.—Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.

30.—Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

31.—French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown.