28.—­Vienna Potato Salad.

Slice boiled potatoes thin; chop some onion very fine; slice 2 hard-boiled eggs and mix.  Sprinkle all with salt and pepper.  Then heat some vinegar.  Add a teaspoonful of made mustard and stir with the beaten yolk of an egg.  Mix all together with 1 tablespoonful of hot butter and chopped parsley.  Serve with cold meats.

29.—­French Baked Omelet.

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of milk.  Beat up well; add the whites beaten stiff; put into a well-buttered baking-dish and let bake in a hot oven.  Serve at once.

30.—­Italian Batter Cakes.

Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar.  Mix with 1/2 cup of flour and the beaten whites of the eggs.  Fry until light brown.  Serve with cooked fruit.

JULY.

1.—­Portugal Iced Pudding.

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of whipped cream.  Then place in the freezer to harden and serve.

2.—­English Chicken Salad.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2 green peppers cut fine.  Season with salt and pepper.  Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing.  Serve cold.

3.—­Turkish Stewed Lamb.

Season a quarter of a young lamb and cut into pieces.  Lay in a large stew-pan and cover with hot water.  Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley.  Let stew slowly until tender.  Then fry thin slices of egg-plant and add to the stew.  Serve hot.

4.—­Irish Apple Pudding.

Pare and slice apples and lay them in a buttered pie-dish.  Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves.  Then cover with a rich pie-paste and let bake until done.

5.—­Indian Rice.

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper.  Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice.  Serve very hot.

6.—­Hungarian Chicken Soup.

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender.  Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot.  Sprinkle with chopped parsley and serve at once.

7.—­Yorkshire Pudding.

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour.  Stir until smooth.  Then pour into a well-greased pan and bake until done.  Serve with English roast-beef, and pour over the gravy.