9.—­German Spiced Rabbit.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar.  Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and a little mace.  Cover with hot water and let stew slowly until tender.  Thicken the sauce with butter mixed with flour.  Let cook and serve hot with apple compote.

10.—­English Layer Cake.

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the top and sides.  Cover with a rich chocolate icing, flavored with vanilla.

11.—­Dutch Rice Pudding.

Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth.  Bake in a well-buttered pudding-dish until done.  Serve cold.

12.—­Polish Poached Eggs.

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them.  Remove to a platter; sprinkle with salt and pepper.  Then add 1 tablespoonful of butter and 1 tablespoonful of sugar to the sauce; let boil up and pour over the eggs.  Serve on buttered toast.

13.—­Belgian Sweet Potato Puree.

Boil 4 sweet potatoes until soft.  Mash until smooth with 1 tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk.  Beat well.  Put in a buttered pudding-dish; pour over some melted butter; let bake until brown.  Serve hot with broiled steak.

14.—­Spanish Codfish.

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry.  Add 1 tablespoonful of flour; stir until thickened.  Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish.  Let simmer one-half hour.  Serve on buttered toast.

15.—­Halibut a la Toulonaise.

Slice the fish; season highly with salt, pepper, cloves, lemon-juice and parsley.  Then roll in flour and fry in hot olive-oil until brown.  Garnish with lemon slices and parsley.  Serve with a lettuce salad with French dressing.

16.—­Jewish Stewed Goose.

Clean and cut a fat goose into pieces; season with salt, pepper and ginger.  Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon.  Cover with hot water and let cook until tender.  Thicken with flour and serve hot with apple-sauce.

17.—­Polish Rice Pudding.

Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants.  Let cook ten minutes.  Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar.  Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done.  Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla.  Spread on the pudding and let brown slightly in a hot oven.  Serve with lemon sauce.