18.—­Vienna Dumplings.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter.  Then drop by the tablespoonful into boiling salted water until they rise to the surface.  Remove to a platter and fry some onions in hot butter.  Sprinkle with salt and pepper and pour over the dumplings.

19.—­Bavarian Sauerkraut.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves.  When half done, add 1 quart of sauerkraut and let cook one hour.  Add 1 cup of wine and 1 tablespoonful of brown sugar.  Let all cook until tender.  Serve with potato dumplings.

20.—­Chicken Croquettes a la Reine.

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne.  Add a tablespoonful of butter and 2 well-beaten eggs.  Then form into croquettes.  Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown.  Make a cream sauce and serve with the croquettes.  Garnish with parsley.

21.—­Jewish Goose Greeben.

Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water.  Let cook uncovered until the water has evaporated; then fry until brown.  Sprinkle with salt and serve hot.

22.—­French Venison Pie.

Cut venison in very small pieces and stew, highly seasoned, until tender.  Line a deep pie-dish with a rich pie-paste and bake.  Then fill with the venison.  Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour.  Pour the sauce over the venison and cover with the paste.  Rub the top with a beaten egg and let bake until done.

23.—­Belgian Broiled Quail.

Select fat quails.  Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail.  Place on a broiler over a slow fire; let broil twenty minutes until done.  Remove the bacon.  Have ready buttered toast.  Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice.  Serve hot.

24.—­Vienna Roast Beef.

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.  Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns.  Pour over 1 cup of stock and dredge with flour.  Let bake in a quick oven; allow fifteen minutes to the pound.  Serve with potato dumplings.

25.—­Oysters a la Toulonaise.

Drain large oysters; sprinkle with salt and pepper.  Try out a few slices of bacon in a frying-pan; remove the bacon.  Roll the oysters in fine bread-crumbs and saute until brown on both sides.  Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.

26.—­Chicken a la Bechamel.

Clean and season a fat hen.  Put a few slices of chopped bacon in a saucepan; let get hot.  Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water.  Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich cream.