old.

6.--Vienna Rice Custard.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.

7.--French Fried Cucumbers.

Peel the cucumbers and cut into inch slices. Sprinkle with salt and
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt
and pepper and fry in hot lard until brown. Serve with tomato-sauce
and veal chops.

8.--German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated
lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of
water. Serve ice-cold with macaroons.

9.--Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of
bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese,
the yolks of three eggs and the whites beaten stiff. Season with salt
and pepper and mix with 1 tablespoonful of flour to a smooth batter;
then fry in hot lard until brown. Serve hot.

10.--English Tarts.

Make a rich puff paste; roll out thin and cut into squares; then fill
with fruit jam; turn over and pinch in the edges. Drop in a kettle of
deep hot lard and fry until a delicate brown. Sprinkle with pulverized
sugar and serve hot.

11.--Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock.
Put on a platter; sprinkle with chopped chicken liver, scrambled eggs
and grated cheese and serve at once.

12.--Spanish Broiled Kidney.

Take a fresh kidney; clean and cut into thin slices; run a skewer
through them to hold them together. Sprinkle with salt and pepper and
brush with butter; put on a broiler and cook for five minutes. Then
place on a platter; pour over some lemon-juice and hot butter;
sprinkle with parsley and serve at once.

13.--Egyptian Stuffed Peppers.

Cut off the tops and remove the seeds from large sweet peppers. Stuff
with chopped raw beef highly seasoned, and mix with chopped onion,
parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the
stuffed peppers in a baking-pan with a little hot water; sprinkle with
bits of butter and let bake three-quarters of an hour. Serve. Garnish
with cucumber salad.

14.--English Tea Cakes.

Beat 1/4 pound