11.—­Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley.  Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream.  Make a puff-paste and roll out very thin.  Cut into squares and fill with a tablespoonful of the mixture.  Press the ends together and fry in deep hot lard until a light brown.  Drain and serve very hot with tomato-sauce.

12.—­Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper.  Put in a salad bowl and cover with a mayonnaise dressing.  Garnish with chopped hard-boiled eggs and olives.

13.—­Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in hot dripping.  Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned.  Then let bake in the oven with 1 cup of beef broth.  Baste often and serve very hot.

14.—­Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces.  Sprinkle with flour and fry in hot lard.  Remove the rabbits.  Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste.  Cook ten minutes; then add the rabbit and simmer five minutes.  Serve hot with boiled rice.

15.—­Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper.  Dredge with flour and let bake in a hot oven until nearly done.  Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned.  Serve the mutton on a platter with the turnips.

16.—­Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned.  Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley.  Put flakes of butter on top and pour in 1 cup of tomato-sauce.  Let bake until done.  Baste often with the sauce.  Serve with celery salad with French dressing.

17.—­Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork.  Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour.  Put in the dripping-pan with some hot water and let roast until tender.  Serve with boiled macaroni.

18.—­French Apple Souffle.

Cook apples and sweeten to taste.  Mash well with 1 tablespoonful of butter.  Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth.  Put in a buttered pudding-dish and bake in a moderate oven until done.

19.—­German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel.  Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds.  Lay in a well-buttered baking-tin and bake until a deep yellow.