16.—­Russian Salad.

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 sour pickles, 2 sour apples, 1 large onion, some beans and capers and 3 hard-boiled eggs chopped fine.  Add some chopped nuts.  Season and pour over a mayonnaise dressing.  Garnish with sliced beets and olives; serve cold.

17.—­French Rolls.

Prepare the dough as for bread.  Work in 1/4 pound of butter and 1/4 pound of sugar.  Add 4 beaten eggs; form into rolls; put in a well-buttered baking-pan; let them raise half an hour.  Brush the tops with beaten egg and let bake until done.

18.—­German Herring Salad.

Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into small pieces; add 2 apples, 2 pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine.  Put into bowl; mash the milch with a little mustard, 1 teaspoonful of sugar, pepper and salt.  Add 1/4 cupful of vinegar and mix all well together.  Garnish with sliced lemon, and serve with boiled potatoes.

19.—­Belgian Fried Calf’s Feet.

Clean and boil the calf’s feet until tender; season with salt and pepper.  Remove the large bones from the feet; beat 2 eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread-crumbs and fry in deep hot lard until brown.  Serve hot with tomato-sauce.

20.—­Italian Ice Cream.

Whip 1 quart of cream with 2 cupfuls of sugar until stiff.  Put in the freezer until half frozen; then add the juice and grated peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little pistache coloring.  Let freeze until hard and serve with cake.

21.—­French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate.  Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract.  Bake on wafer sheets in small cakes to a light brown.

22.—­India Canapes.

Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese.  Set in the oven a few minutes and serve hot, garnished with fried parsley.

23.—­Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender.  Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.  Let boil up and pour over the chickens.  Serve with boiled rice.

24.—­Jewish Pudding.

Soak 6 matzoth crackers in water; press dry and mix with 1 tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated lemon peel.  Add the beaten whites and bake until brown.  Serve with wine sauce.