16.—­Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown.  Then add some sliced onions and moisten well with tomato-sauce.  Cover and let simmer half an hour.  Serve hot on a platter with mashed potatoes.

17.—­Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine.  Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers.  Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper.  Pour the sauce over the salad and garnish with olives and sliced lemon.

18.—­German Lentil Soup.

To 1 gallon of soup stock, add 1 quart of lentils.  Let boil until lentils are soft, with 1 sliced onion.  Then add some small sausages.  Let boil five minutes.  Season to taste and serve the soup with the sausages and croutons fried in butter.

19.—­French Spiced Venison.

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan.  Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water.  Let bake, covered, in a hot oven.  Baste often with the sauce when nearly done.  Sprinkle with flour; add a glass of sherry and let brown.  Serve with celery and currant jelly.

20.—­Spanish Mushrooms.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter.  Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms.  Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.  Let simmer five minutes and serve hot on slices of toast.

21.—­Vienna Noodle Pudding.

Boil some fine noodles in salted water for ten minutes; let drain.  Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles.  Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth.  Put in a well-buttered pudding-dish and bake until brown.  Serve hot with lemon sauce.

22.—­Dutch Sweet Potato Puff.

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.  Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking-dish and bake.  Serve hot.

23.—­Spaghetti (Italian).

Boil 1/2 pound of spaghetti until tender.  Drain.  Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper.  Then add 1 cup of milk; let boil and pour over the spaghetti.  Sprinkle with salt, pepper and grated cheese and let bake in the oven until done.  Serve hot.