Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic.  Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg.  Add a little chopped tarragon and chervil and 2 beaten eggs.  Mix with the sauce and form into croquettes.  Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown.  Serve hot.  Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.

9.—­Swiss Veal Pie.

Cut cooked veal into small pieces; season and moisten with a rich beef gravy.  Pour into a deep pie-dish.  Then make a cover with mashed potatoes moistened with cream; sprinkle with bits of butter and let bake until brown.  Serve hot.

10.—­Spanish Rice.

Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste.  Cover and let simmer ten minutes; then add 2 cups of boiled rice.  Mix well together with 1 tablespoonful of butter.  Let get very hot and serve.

11.—­Polish Chicken Soup.

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley.  Let all cook until tender.  Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken.

12.—­Norwegian Soup.

Boil a large fish in 2 quarts of water; season with salt and paprica.  Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 bay-leaf.  Let cook well; then remove the fish.  Add 1 tablespoonful of butter and 1 quart of oysters.  Let boil ten minutes.  Add 1 cup of hot cream; season to taste and serve very hot.

13.—­Greek Cakes.

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon.  Then stir in 1/2 pound of flour and work into a smooth dough.  Lay on a well-floured baking-board and roll out thin.  Cut into fancy shapes and bake in a moderate oven until done.  Cover with a white icing, flavored with vanilla.

14.—­Russian Sandwich.

Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese; and some slices of brown bread with butter and cold cooked chicken sliced thin.  Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve.

15.—­Spanish Dessert.

Dissolve 1/2 box of gelatin.  Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs.  Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla.  Pour into a mold and place on ice.  Serve with whipped cream.