3.—­Russian Relish.

Cut some slices of brown bread into fingers half an inch thick; spread with butter.  Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.  Spread the fingers with the mixture and place an oyster in the centre of each.  Sprinkle with salt and a pinch of paprica.  Serve.  Garnish with thin slices of lemon and parsley.

4.—­Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out the inside.  Mix this with chopped ham, onion and parsley, and a tablespoonful of butter.  Season with salt, pepper and lemon-juice.  Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

5.—­Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt.  Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine.  Add a pinch of pepper.  Roll the fish in the spice.  Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water.  Let boil up.  Add the fish and let boil until done.  Remove the fish to a platter.  Add a cup of white wine to the sauce and 1 tablespoonful of sugar.  Boil up and pour over the fish.  Serve with toast.

6.—­Jewish Stewed Brains.

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper.  Add a tablespoonful of brown sugar, 1/2 cup of raisins.  Let stew until tender.  Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains.  Serve cold; garnish with lemon slices.

7.—­Austrian Apple Strudel.

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible.  Pour over some melted butter; cover with chopped apples and raisins.  Sprinkle with sugar and cinnamon.  Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.

8.—­Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar.  Then beat 4 eggs with 1/2 cup of sugar.  Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine.  Beat all together with the nuts; put in a well-buttered pudding-dish and bake.  Serve with wine sauce.

9.—­Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper.  Heat some vinegar; add a teaspoonful of prepared mustard.  Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage.  Serve cold.

10.—­Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots.  Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck.  Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine.  Thicken the sauce with flour, boil and serve hot.