7.—­Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron.  Let cook and mash until smooth; then thicken with a little cornstarch.  Remove from the fire and pour into a mold.  When cold, serve with whipped cream.

8.—­Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized sugar.  While boiling, stir in sifted flour until stiff and smooth.  Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until browned.  Serve with a caramel sauce.

9.—­Belgian Veal Scallop.

Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full.  Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown.  Serve with French peas.

10.—­Parisian Chicken.

Clean and season 2 spring chickens.  Put them in a saucepan with 3 tablespoonfuls of butter; cover and let simmer until brown.  Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done.  Put on a platter and pour over 1 cup of hot cream.  Serve, garnished with croutons.

11.—­German Boiled Noodles.

Make a stiff noodle-dough; roll out very thin and cut into ribbons half an inch wide.  Let them dry and boil in salted water; drain in a colander.  Fry some sliced onions in butter until soft; add the noodles.  Stir and serve hot with stewed chicken.

12.—­Dutch Baked Fish.

Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put in a baking-dish, flesh side up.  Put flakes of butter on top; sprinkle with a little flour; moisten with cream.  Bake in a hot oven until brown.  Pour over a Hollandaise sauce and serve hot.

13.—­Vienna Cheese Torte.

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon.  Mix all together with the whites beaten stiff; then line muffin-rings with a rich pastry-dough; fill with the cheese and bake in a moderate oven until brown.

14.—­Hungarian Fried Noodles.

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well.  Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown.  Serve hot with stewed chicken.

15.—­Belgian Roast Lamb.

Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour.  Add a cup of hot water and the juice of a lemon.  Let bake in a hot oven until done.  Serve with French peas.