3.—­Spanish Fried Potatoes.

Peel some new potatoes and cook until tender.  Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley.  Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the bread-crumbs.  Fry in deep hot lard until brown.  Serve hot.

4.—­French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.  Remove from the fire and grate in 1/2 nutmeg.  When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again.  Add 1/2 cup of rum and 1 cupful of French brandy.  Let freeze until hard and serve.

5.—­Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine.  Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries.  Let simmer in the juice until fruit is done.  Put in a glass dish and pour over the syrup.  Serve cold.

6.—­Vienna Rice Custard.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft.  Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice.  Flavor with rose-water and put in a well-buttered pudding-dish.  Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.  Serve cold.

7.—­French Fried Cucumbers.

Peel the cucumbers and cut into inch slices.  Sprinkle with salt and pepper and dip in beaten eggs and fine bread-crumbs.  Season with salt and pepper and fry in hot lard until brown.  Serve with tomato-sauce and veal chops.

8.—­German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste.  Add some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water.  Serve ice-cold with macaroons.

9.—­Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff.  Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown.  Serve hot.

10.—­English Tarts.

Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the edges.  Drop in a kettle of deep hot lard and fry until a delicate brown.  Sprinkle with pulverized sugar and serve hot.

11.—­Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock.  Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

12.—­Spanish Broiled Kidney.

Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together.  Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes.  Then place on a platter; pour over some lemon-juice and hot butter; sprinkle with parsley and serve at once.