8.—­Portugal Salad.

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers.  Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread.  Pour over all a cup of vinegar and 1/4 cup of olive-oil and serve.

9.—­English Chocolate Pudding.

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth.  Bake in a quick oven and serve at once.

10.—­Spanish Canapes.

Prepare circular pieces of buttered toast.  Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce.  Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese.  Let bake for five minutes and serve.

11.—­French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries.  Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake.  Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown.  Serve cold.

12.—­Veal Croquettes a la Reine.

Chop cold veal.  Mix with some sweetbread and mushrooms chopped.  Season with salt, pepper and lemon-juice.  Add a sprig of parsley and a little onion chopped fine.  Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg.  Form into croquettes.  Dip in beaten egg and fine bread-crumbs and fry in deep hot lard.  Serve hot with a cream sauce.

13.—­German Cheese Pie.

Line a pie-plate with a rich pie-dough.  Mix 1 cup of cottage cheese with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of salt and a few currants.  Mix well.  Fill the pie.  Sprinkle with sugar and cinnamon and bake until light brown.  Serve hot or cold.

14.—­Italian Veal Pates.

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg.  Add some chopped ham, lemon-juice and 2 eggs.  Mix with bread-crumbs and melted butter.  Fill into small pate shells; rub with butter and beaten egg.  Place a paper over the top and let bake in a moderate oven.  Serve with tomato-sauce.

15.—­Hungarian Noodle Pudding.

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to taste.  Add the beaten whites.  Line the pudding-dish with a rich pie-paste.  Fill with the noodles and pour over some melted butter.  Bake until brown.  Serve hot with lemon sauce.

16.—­Polish Stewed Chicken.

Clean a fat hen and cut into pieces at the joints; season and let stew with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.  When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2 cup of wine.  Let cook until tender and serve on a platter with cooked rice.