19.--German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound
of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and
some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with
powdered sweet almonds. Lay in a well-buttered baking-tin and bake
until a deep yellow.

20.--French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2
teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of
melted butter and 2 cups of warm milk. Add the beaten whites and stir
in the flour, making a light batter. Grease the waffle irons and fill
with the batter. Bake until a delicate brown. Remove to a hot dish.
Serve hot with powdered sugar on top.

21.--Swedish Stewed Mutton.

Season the breast of mutton with salt, pepper, thyme and mace; let
stew slowly with 1 onion and 2 cloves of garlic chopped. Add some
chopped capers and mushrooms; cook until tender. Then thicken the
sauce with flour mixed with a glass of wine and boil up. Serve hot
with baked turnips.

22.--Swedish Pie.

Make a rich pie-dough; line a deep pie-dish with the paste and let
bake. Then fill with chopped boiled fish, oysters, shrimps and some
chopped mushrooms. Sprinkle with salt and paprica and the grated peel
of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2
lemon and a beaten egg. Then cover with the dough and let bake until
done. Serve hot.

23.--Greek Stuffed Egg-Plant.

Parboil the egg-plant and cut in half. Scrape out some of the inside
and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
and bits of butter. Put in a baking-dish with a little stock and bake.

24.--Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the
pudding and let steam one hour; then boil the sauce in which the fish
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.

25.--Japanese Eggs.

Cook some rice in a rich chicken