2.—­Japanese Chicken.

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown.  Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water.  Cover and let cook ten minutes.  Add the chicken to the sauce with 1 cup of cocoanut juice.  Let all simmer until the chicken is tender.  Serve on a platter with a border of cooked rice and garnish with fried parsley.

3.—­Hindu Venison.

Cook some venison, well seasoned, until tender and slice thin.  Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown.  Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes.  Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly.  Let get very hot and serve, garnished with fried croutons and sliced lemon.

4.—­Spanish Tongue.

Boil a beef tongue until tender; take off the outer skin.  Then rub with butter and the beaten yolk of an egg; put in a baking-dish.  Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of mushrooms.  Sprinkle with salt and pepper and let bake until brown.  Serve garnished with the mushrooms.

5.—­English Pigeon Pie.

Clean and season some young pigeons.  Stuff each with chopped oysters and bits of butter and let stew until tender with 1 onion, 2 sprigs of parsley and 1 bay-leaf.  Then line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons.  Add the sauce; cover with the paste and let bake until brown.  Serve hot.

6.—­Hungarian Stuffed Goose Neck.

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping.  Add chopped parsley, salt, paprica and ginger and mix with 1 egg.  Lay in a baking-pan with a little hot water and bake until brown.  Serve hot with red cabbage cooked with wine.

7.—­Swedish Cabbage.

Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender.  Then add some milk and let boil.  Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste.  Let boil up and serve hot.

8.—­Spanish Fried Fish.

Season and slice red fish; roll in flour and fry until brown.  Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay-leaf chopped fine.  Let all cook; then add the slices of fried fish.  Let all get very hot and serve with boiled rice.