8.—­Austrian Potato Dumplings.

Peel 5 potatoes and boil whole in salted water until tender.  Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste.  Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown.  Serve hot with cooked fruit.

9.—­Belgian Rice Dessert.

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar.  Remove from the fire.  Add 1 teaspoonful of vanilla; then form into cylinders.  Dip in beaten egg and fine bread-crumbs and fry a golden brown.  Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

10.—­Bavarian Pear Pudding.

Soak 1/2 loaf of bread and press dry.  Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice.  Add some sifted flour; mix well, and form into a large ball.  Then peel 1 quart of pears.  Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel.  Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup.  Fill with cold water and boil half an hour; then bake three hours and serve hot.

11.—­French Pineapple Bisque.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light.  Then add 1 small can of shredded pineapple and crush a few macaroons.  Mix well with a small glass of brandy.  Let freeze and serve in small glasses.

12.—­Russian Pancakes.

Make a pancake batter and fry in thin cakes.  Then spread them with a layer of anchovies, butter and a layer of caviare.  Sprinkle with minced shallots, cayenne pepper and lemon-juice.  Roll up and serve hot as possible.

13.—­Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton.  Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine.  Add 1/2 cup of cooked rice, salt and pepper to taste.  Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done.  Baste often with butter and serve hot.

14.—­Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and curry-powder.  Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley.  Pour over some water and hot melted butter; sprinkle with flour and bake until done.  Garnish with sliced lemon and parsley.

15.—­Norwegian Salad.

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes.  Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.  Cover with a plain salad dressing.