22.—­Dutch Salad.

Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces.  Add 2 apples cut fine, 2 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces.  Season and mix together.  Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.

23.—­Greek Cucumbers.

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt.  Then mix boiled rice with some chopped green onions and stuff the cucumbers.  Lay the cucumbers in a stew-pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender.  Serve hot, and pour over a well-seasoned white sauce.  Garnish with parsley.

24.—­Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2 cloves of garlic and 3 sprigs of parsley chopped fine.  Season with salt, pepper and nutmeg.  Mix with some bread-crumbs and a beaten egg.  Shape into a roll and lay in a baking-dish; moisten with broth and let bake until done.  Serve on a platter with a border of mashed potatoes and garnish with fried parsley.

25.—­Jewish Veal Stew.

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and cinnamon and a tablespoonful of horseradish.  Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste.  Serve with boiled rice.

26.—­French Pop-overs.

Beat the yolks of 3 eggs until very light; add 1 pint of milk.  Sift 1 pint of flour with 2 teaspoonfuls of baking powder; add 1/2 teaspoonful of salt and the whites of the eggs beaten to a stiff froth.  Flavor with rose-water.  Mix well together and pour into hot well-buttered cake-tins.  Bake in a quick oven until a light brown.  Serve hot with French coffee.

27.—­German Egg Toast.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4 cup of milk.  Dip the slices of bread in the beaten eggs and fry until brown on both sides.  Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts.  Serve hot.

28.—­Irish Potato Puffs.

Peel and boil potatoes well seasoned; then mash thoroughly with a lump of butter.  Add some milk and 2 eggs; beat well until very light.  Then fry in deep hot lard by the tablespoonful until a light brown.  Serve hot with broiled steak.

29.—­Belgian Eggs.

Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful of flour.  Beat whites separate; add flour to the yolks and sugar; beat until stiff.  Beat the whites and scald in milk; strain from the milk, and set aside.  Take the yolk, and stir gently in the milk until thick.  Remove from the fire.  Place in a dish to cool.  Flavor with vanilla and then put the whites on top and serve.

30.—­Irish Cucumber Salad.