h poached eggs. Garnish with croutons.

2.--English Salad.

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs
and pickled beet-root.

3.--Scotch Stuffed Eggs.

Boil eggs until hard; remove the shells. Cut out the centres
lengthwise; then chop cooked chicken to a fine mince; add the yolk of
a raw egg and mix with cream. Season to taste with salt and pepper.
Fill the eggs and dip them in beaten eggs and fine bread-crumbs and
fry a light brown. Serve hot with cream sauce. Garnish with parsley.

4.--Oriental Vegetable Curry.

Peel and fry some small onions. Add 2 stalks of celery, cut into inch
pieces; sprinkle with salt, pepper and curry-powder; add a few
truffles and pour over all 1 cup of stock. Let stew until tender. Then
boil some potatoes; mash smooth with butter and season with curry
sauce. Place a border of mashed potatoes on a platter and put the stew
in the centre; serve hot. Garnish with fried parsley.

5.--Chinese Noodle Soup.

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1
onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2
tomatoes and Chinese chopped herbs. Let cook three hours and strain;
then boil up; add fine noodles and let cook ten minutes. Add chopped
parsley and serve at once.

6.--Hindu Eggs.

Slice some hard-boiled eggs and place in a well-buttered baking-dish.
Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne
and curry-powder, a few bits of butter rolled in bread-crumbs and some
grated cheese. Let bake in a moderate oven until done.

7.--Portugal Veal Stew.

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions,
a clove of garlic and a few capers. Let fry a few minutes. Stir in 1
tablespoonful of flour until brown; add 1/2 cup of stock; season with
salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of
white wine; let boil; then add cooked veal sliced thin. Let cook ten
minutes in the sauce and serve very hot.

8.--Italian Coffee Cream.

Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double
boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch
of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar
until it thickens. Rem