the peaches and cut into quarters. Lay closely
on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in
the oven a few minutes.

20.--Egyptian Meat-Pie.

Line a large baking-dish with pie-dough. Have ready 1/2 pound of
calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season
highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion
chopped and 1/2 can of chopped mushrooms. Moisten with a glass of
sherry. Fill the dish with the mixture and cover with the dough. Let
bake until done and serve hot.

21.--Russian Boiled Fish.

Clean and season a whole fish and let boil with 1 sliced onion, 1/2
cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
tablespoonful of butter and let cook until tender. Remove the fish to
a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch
of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil
well; then thicken with the yolks of 2 beaten eggs and pour over the
fish. Serve cold. Garnish with lemon-slices and olives.

22.--Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks
of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
baking-powder and stir together with 1 cup of milk. Add the whites of
eggs, beaten to a stiff froth with a pinch of salt. Flavor with
rose-water. Bake in a moderate oven until done.

23.--Vienna Stewed Carrots.

Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2 cup of the water in which the carrots were cooked, 2
tablespoonfuls of vinegar and a little sugar. Let all boil; then add
the carrots and 1 cup of cooked peas, some chopped parsley and a pinch
of pepper. Simmer ten minutes and serve hot.

24.--Russian Fish-Roll.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine.
Then make a rich pie-paste and roll out very thin. Fill with the
mixture and make into a roll. Sprinkle with bits of butter and let
bake until brown. Serve hot with wine-sauce.

25.--India Curried Eggs.

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1
chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint
of milk, mixed with 1/2 tablespoonful of cornstarch. Season w