8.—­Bombay Spinach.

Boil the spinach in salted water until tender; drain and chop fine.  Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder.  Cover and let simmer five minutes.  Serve on a platter with stewed prawns and garnish with croutons.

9.—­Spanish Fricasseed Shrimps.

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes.  Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley.  Let all cook twenty minutes.  Stir in the yolk of an egg.  Remove from the fire.  Put some boiled rice on a platter; add the shrimps and pour over the sauce.  Serve very hot.

10.—­Irish Baked Potatoes.

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter.  Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full.  Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk.  Put in the oven to brown.  Serve with boiled fish.

11.—­Russian Stewed Chicken.

Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper.  Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas.  Let all cook until tender; then serve hot on a large platter.

12.—­Dutch Baked Mackerel.

Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.  Cover with fried bread-crumbs and bits of butter, and moisten with cream.  Then bake until brown on top and serve hot with stewed potatoes.

13.—­Polish Roast Mutton.

Season a leg of mutton with salt, pepper and a pinch of cloves.  Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.  Pour over 1 cup of vinegar and 1 cup of hot water.  Dredge with flour and let bake in a hot oven.  Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done.  Thicken with flour; boil up and pour over the roast.

14.—­Italian Sugar Cakes.

Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg.  Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine.  Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing.

15.—­Oriental Stewed Prawns.

Clean and pick 3 dozen prawns.  Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder.  Add 1 pint of stock and let simmer half an hour until tender.  Serve on a border of boiled rice; garnish with fried parsley.