16.—­German Bread Tarte.

Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated.  Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine.  Beat the whites to a stiff froth; add to the mixture.  Put in a well-buttered pudding-dish and bake until brown.  Serve with wine sauce.

17.—­Russian Stewed Fish.

Cut a white fish into pieces and salt well; let stand.  Then cut 1 onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of butter.  Stir in 1 tablespoonful of flour until brown.  Then fill the pan with water and let boil.  Add 1 teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of paprica and salt to taste.  Let boil.  Add the fish to the sauce; sprinkle with black pepper and ginger and let cook until done.  Remove the fish to a platter.  Beat the yolks of 2 eggs with a little water and stir in the sauce with some chopped parsley.  Let get very hot and pour over the fish.  Garnish with lemon slices and sprigs of parsley.

18.—­German Liver Dumplings.

Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg.  Mix with 2 beaten eggs and 1 tablespoonful of butter.  Add enough bread-crumbs to form into small balls and boil in soup-stock and serve with the soup.

19.—­Jewish Sour Fish.

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and a pinch of pepper.  Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter.  When done, remove to a platter.  Add some brown sugar, lemon-juice and chopped parsley to the sauce; let boil and pour over the fish.  Serve cold.  Garnish with parsley.

20.—­Compote de Bannanes.

Peel 1 dozen bananas and cut them in halves.  Then cook 1/2 cup of water with 1/2 pound of sugar; let boil ten minutes; then add the juice of a lemon; let cook.  Add the sliced bananas to the hot syrup and stew slowly until done.  Remove the bananas to a dish and pour over the syrup.  Serve very cold for dessert.

21.—­English Peach Pie.

Make a rich pie-crust and let bake until done.  Peel and chop some peaches and mix with sugar to taste.  Fill the pie with the peaches; let bake.  Whip 1 cup of rich cream with pulverized sugar and flavor with vanilla.  Spread the cream high over the pie; let get cold and serve.

22.—­Bean Polenta (Italian).

Cook 2 cups of white dried beans with salt and pepper until very soft; press through a colander.  Fry 1 onion in 2 tablespoonfuls of butter until brown; mix with the beans.  Add 1 tablespoonful of vinegar, 1 teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of molasses.  Let all get very hot and serve with pork roast.

23.—­French Almond Pudding.