4.—­Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter.  Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf.  Let cook ten minutes with 1/2 glass 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 butter.  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 butter 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 buttered 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-buttered 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 scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender.  Thicken with butter 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-buttered pudding-dish, and let bake until done.  Serve hot with wine sauce.

13.—­Swedish Baked Turnips.