16.—­Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions.  Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice.  Serve as hot as possible on toast.

17.—­Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water.  Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon.  Let come to a boil; then stir in the yolks of 2 well-beaten eggs.  Do not boil again.  Serve hot with biscuits.

18.—­English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar.  Then core small apples and fill the goose with the whole apples.  Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done.  Baste often with the sauce in the pan.  Serve the goose with the whole apples.

19.—­Vienna Peach Torte.

Make a rich pie-dough; then line a pie-dish with the dough.  Pare and remove the stones from the peaches and cut into quarters.  Lay closely on the pie; sprinkle with brown sugar and moisten with wine.  Bake in a moderate oven until done.  Then spread with a meringue and let brown in the oven a few minutes.

20.—­Egyptian Meat-Pie.

Line a large baking-dish with pie-dough.  Have ready 1/2 pound of calf’s liver chopped, and 1/2 pound of fresh pork chopped fine.  Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms.  Moisten with a glass of sherry.  Fill the dish with the mixture and cover with the dough.  Let bake until done and serve hot.

21.—­Russian Boiled Fish.

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley.  Add a tablespoonful of butter and let cook until tender.  Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.  Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.  Serve cold.  Garnish with lemon-slices and olives.

22.—­Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream.  Add the yolks of 8 eggs well beaten.  Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk.  Add the whites of eggs, beaten to a stiff froth with a pinch of salt.  Flavor with rose-water.  Bake in a moderate oven until done.

23.—­Vienna Stewed Carrots.

Peel some carrots and cut in small pieces.  Boil in salted water until tender; drain.  Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar.  Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper.  Simmer ten minutes and serve hot.