well, seasoned with salt and pepper. Remove the bones; add
boiled rice and the turkey meat cut into dice pieces. Let boil and
serve hot with fried croutons.

22.--Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne. Lay in a
baking-pan; dredge with flour; sprinkle with parsley and bits of
butter; add a little water and vinegar. Let bake in a hot oven. Baste
often with butter until done. Garnish with parsley and serve hot with
cream sauce.

23.--Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in
hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2
cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf,
a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon
and chopped parsley. Season with salt and paprica to taste; add 1
tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer
until done. Serve cold.

24.--German Stuffed Turkey.

Singe and clean a fat turkey. Season well with salt and pepper. Chop
the giblets; add some chopped veal and pork, 1 onion, 2 cloves of
garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff
the turkey. Put in the dripping-pan with some hot water. Dredge with
flour; let bake until done. Baste often with the sauce. Serve the
turkey with the dressing. Garnish with boiled beets sliced thin.

25.--Neapolitan Salad.

Cut cold chicken or turkey in small dice pieces; add some cold
potatoes, beets and celery, cut fine; sprinkle with chopped
hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce
leaves; add the salad. Cover with a French mayonnaise dressing.
Garnish with capers and beets.

26.--Bavarian Stuffed Chicken.

Clean and season a fat hen. Chop the giblets; add some truffles, a
chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper
and paprica to taste. Then fill the chicken; heat some dripping in a
large saucepan; lay in the chicken, cover, and cook slowly with 1 cup
of hot water until tender.

27.--Hungarian Baked Herring.

Bone the herring and cut into small pieces. Slice some cooked
potatoes; then butter a baking-dish; sprinkle with flour. Put a layer
of potatoes, some chopped onion and herring and bits of butter until
dish is full; sprinkle with pepper. Make the top layer of potatoes and
bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a
moderate oven until brown. Serv