1/2
can of mushrooms, chopped parsley, and 1 glass of wine; let all cook
until done. Put on a platter and pour over 1 cup of hot cream. Serve,
garnished with croutons.

11.--German Boiled Noodles.

Make a stiff noodle-dough; roll out very thin and cut into ribbons
half an inch wide. Let them dry and boil in salted water; drain in a
colander. Fry some sliced onions in butter until soft; add the
noodles. Stir and serve hot with stewed chicken.

12.--Dutch Baked Fish.

Clean and split a fish open down the back; remove the backbone;
sprinkle with salt and pepper; put in a baking-dish, flesh side up.
Put flakes of butter on top; sprinkle with a little flour; moisten
with cream. Bake in a hot oven until brown. Pour over a Hollandaise
sauce and serve hot.

13.--Vienna Cheese Torte.

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1
tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of
sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all
together with the whites beaten stiff; then line muffin-rings with a
rich pastry-dough; fill with the cheese and bake in a moderate oven
until brown.

14.--Hungarian Fried Noodles.

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and
enough flour to make a stiff dough work well. Then roll out as thin as
paper; fold the dough and cut into round pieces; fry in deep hot lard
to a golden brown. Serve hot with stewed chicken.

15.--Belgian Roast Lamb.

Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the
dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of
parsley and thyme; then pour over 1/2 cup of butter and dredge with
flour. Add a cup of hot water and the juice of a lemon. Let bake in a
hot oven until done. Serve with French peas.

16.--Russian Salad.

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
sour pickles, 2 sour apples, 1 large onion, some beans and capers and
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish with sliced beets and olives;
serve cold.

17.--French Rolls.

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
pound of sugar. Add 4 beaten eggs; form into rolls; put in a
well-buttered baking-pan; let them raise half an hour. Brush the tops
with beaten egg and let bake until done.

18.--German Herring Salad.

Soak herrings over night in cold water; remov