13.—­Egyptian Stuffed Peppers.

Cut off the tops and remove the seeds from large sweet peppers.  Stuff with chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney.  Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour.  Serve.  Garnish with cucumber salad.

14.—­English Tea Cakes.

Beat 1/4 pound of butter with 1/4 pound of sugar to a cream.  Add 1 egg and 1 teaspoonful each of cinnamon and mace.  Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin.  Cut into round cakes and bake in a quick oven until done.

15.—­Bavarian Cheese Cake.

Make a rich biscuit dough; roll out and place on a well-buttered pie-dish.  Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the whites beaten stiff.  Fill the pie with the cheese.  Serve hot or cold with coffee.

16.—­Spanish Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown.  Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce.  Cover and let simmer; then add the chicken with 1 glass of sherry wine.  Cook ten minutes.  Serve hot with boiled rice.

17.—­Polish Shrimp Salad.

Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces.  Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley.  Mix with 1/4 cup of vinegar.  Line the salad bowl with the crisp lettuce leaves.  Add the salad and pour over a mayonnaise dressing and serve.

18.—­Dutch Apple Pudding.

Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of brandy.  Then add the yolks of 4 eggs and the whites beaten to a stiff froth.  Let bake in a moderate oven until done.  Serve cold.

19.—­Bavarian Potatoes.

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender.  Then brown 1 tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes.  Serve hot.

20.—­Spanish Steak Roll.

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard-boiled eggs and season with salt and pepper.  Mix with butter and fine bread-crumbs; then spread the mixture on the steak, and roll up.  Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender.  Serve hot, garnished with olives and parsley.

21.—­Oriental Cabbage.

Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin.  Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder.  Cover and let all simmer until tender.  Serve very hot on a border of boiled rice.