3.—­Scotch Stuffed Eggs.

Boil eggs until hard; remove the shells.  Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream.  Season to taste with salt and pepper.  Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown.  Serve hot with cream sauce.  Garnish with parsley.

4.—­Oriental Vegetable Curry.

Peel and fry some small onions.  Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock.  Let stew until tender.  Then boil some potatoes; mash smooth with butter and season with curry sauce.  Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot.  Garnish with fried parsley.

5.—­Chinese Noodle Soup.

Boil a large hen in 3 quarts of water.  Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs.  Let cook three hours and strain; then boil up; add fine noodles and let cook ten minutes.  Add chopped parsley and serve at once.

6.—­Hindu Eggs.

Slice some hard-boiled eggs and place in a well-buttered baking-dish.  Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter rolled in bread-crumbs and some grated cheese.  Let bake in a moderate oven until done.

7.—­Portugal Veal Stew.

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers.  Let fry a few minutes.  Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron.  Add 1 cup of white wine; let boil; then add cooked veal sliced thin.  Let cook ten minutes in the sauce and serve very hot.

8.—­Italian Coffee Cream.

Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch of salt.  Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until it thickens.  Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla.  Pack in a mold and freeze until hard and serve with whipped cream.

9.—­Scotch Rarebit.

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste.  Mix well together to a smooth paste.  Have ready some buttered toast; place on a dish, spread with the mixture and set in the oven until melted.  Serve at once.

10.—­Irish Ham Omelet.

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream.  Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly.  Have ready some finely minced ham.  Spread on half of the omelet, fold and serve at once on a hot dish.