d the juice
of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2
teaspoonful of curry-powder. Cover and let all simmer until tender.
Serve very hot on a border of boiled rice.

22.--Dutch Salad.

Soak 3 Dutch herrings in milk; then cut off the heads and tails and
cut herrings into one-half inch pieces. Add 2 apples cut fine, 2
hard-boiled eggs sliced thin, some cooked beets cut fine, some celery
and green onions cut into very small pieces. Season and mix together.
Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.

23.--Greek Cucumbers.

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
with salt. Then mix boiled rice with some chopped green onions and
stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup
of stock and the juice of a lemon; add 1 tablespoonful of butter, and
let cook until tender. Serve hot, and pour over a well-seasoned white
sauce. Garnish with parsley.

24.--Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine. Season with
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
Shape into a roll and lay in a baking-dish; moisten with broth and let
bake until done. Serve on a platter with a border of mashed potatoes
and garnish with fried parsley.

25.--Jewish Veal Stew.

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup
of raisins, a pinch of cloves and cinnamon and a tablespoonful of
horseradish. Thicken the sauce with buttered bread-crumbs; season with
salt and pepper to taste. Serve with boiled rice.

26.--French Pop-overs.

Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
pint of flour with 2 teaspoonfuls of baking powder; add 1/2
teaspoonful of salt and the whites of the eggs beaten to a stiff
froth. Flavor with rose-water. Mix well together and pour into hot
well-buttered cake-tins. Bake in a quick oven until a light brown.
Serve hot with French coffee.

27.--German Egg Toast.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.

28.--Irish Potato Puffs.

Peel and boil potatoes well seasoned; then mash thoroughly with a lump
of butter. Add some milk and 2 eggs;