8.—­Belgian Chicken.

Cut a cooked chicken into pieces; add some slices of cold veal.  Heat 1 cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste.  Add the chicken and 1 glass of sherry wine.  Let all cook ten minutes.  Add 3 tablespoonfuls of currant jelly.  Serve hot with toasted croutons.

9.—­Swiss Biscuits.

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese.  Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round biscuits.  Bake in a moderate oven for twenty minutes, and serve.

10.—­French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth.  When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste.  Fry in deep hot lard to a golden brown.  Serve with wine sauce.

11.—­German Waffles.

Mix 1/4 pound of butter with 6 tablespoonfuls of sugar.  Add the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 teaspoonfuls of baking-powder, a pinch of salt and the grated peel of a lemon.  Mix well; add the whites beaten stiff and bake in a well greased waffle iron.  Sprinkle with pulverized sugar and serve hot.

12.—­Dutch Rice Fritters.

Take 1 cup of boiled rice and mix with 3 beaten eggs.  Then sift 1/2 cup of flour with 1 teaspoonful of baking-powder and a pinch of salt.  Add some sugar to taste.  Beat to a light thick batter and fry a spoonful at a time in boiling lard.  Sprinkle with pulverized sugar and serve hot with cooked fruit.

13.—­French Lettuce Salad.

Take the inner lettuce leaves; sprinkle with salt and pepper.  Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir all together with 2 tablespoonfuls of white wine vinegar.  Serve at once with meats.

14.—­Austrian Baked Eggs.

Poach fresh eggs one at a time; then put in a well-buttered baking-dish; sprinkle with salt, pepper, bits of butter and grated cheese.  Pour over the top 1/2 cup of cream sauce and cover with fine bread-crumbs.  Set in the oven to brown and serve hot with tomato-sauce.

15.—­Swedish Stewed Chicken.

Cut a spring chicken in pieces at the joints; season with salt and pepper and saute in hot butter.  Add 2 cups of cream sauce, 1/2 cup of boiled rice, some chopped parsley and bits of butter.  Let stew slowly until the chicken is very tender.  Serve hot.

16.—­Polish Filled Fish.

Clean the fish; cut open along the backbone.  Remove all the fish from the skin and bone from head to tail and chop fine.  Fry 1 onion in butter; add some soaked bread.  Take from the fire and mix with the chopped fish.  Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg.  Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a tablespoonful of butter, salt and pepper, until done.  Serve hot or cold.