5.—­Egyptian Salad.

Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines.  Put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing Garnish with thin shreds of red beets, and serve.

6.—­English Dumplings.

Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and a little nutmeg.  Sift 1 cup of flour with 1 heaping teaspoonful of baking-powder; mix well with the beaten whites of the eggs.  Make into dumplings the size of an egg; let steam.  Serve hot with lemon sauce.

7.—­Irish Pancakes.

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and 1/2 ounce of melted butter.  Mix well to a smooth pancake batter and fry in hot lard to a delicate brown.  Sprinkle with powdered sugar and serve hot.

8.—­English Cream Pudding.

Line a well-buttered pudding-dish with a rich puff-paste and bake.  Then beat 1 cup of butter with 1/2 pound of pulverized sugar.  Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the whites beaten to a froth.  Fill the pudding-dish with the mixture and bake until done.

9.—­Bavarian Roast Turkey.

Clean and season a fat turkey.  Stuff with 3 raw potatoes, 2 apples and 1 onion grated.  Mix with a lump of butter and 1 cup of bread-crumbs; add 1 egg.  Season with sage, thyme, salt and pepper; then put in a dripping-pan.  Pour in 1 cup of water and dredge with flour.  Let bake in a hot oven until done.

10.—­Jewish Stewed Cabbage.

Shred a red cabbage very fine.  Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let stew with 2 apples, and 1 onion chopped fine.  Then brown 1 tablespoonful of flour in hot butter; add 1/2 cup of water mixed with vinegar.  Season with salt, pepper and sugar to taste.  Pour the sauce over the cabbage; let simmer ten minutes.  Add 1/2 cup of red wine; let boil up and serve hot.

11.—­Venison a la Francaise.

Season venison steaks with salt, pepper and lemon-juice.  Put in a saucepan with 2 tablespoonfuls of hot butter.  Add 1 onion, 2 bay-leaves, 1 clove of garlic and a sprig of parsley minced fine.  Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret.  Cover and let simmer until tender.  Serve with toasted croutons and currant jelly.

12.—­Italian Macaroni.

Boil macaroni in salted water until tender.  Drain.  Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese.  Cover, let get very hot.  Then mix a highly seasoned tomato-sauce with a small glass of wine; let boil up and pour over the macaroni.  Serve hot with roast veal.

13.—­Russian Stuffed Tongue.