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 stock; place on a platter.  Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice.  Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.

26.—­Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin.  Heat 2 tablespoonfuls of butter; add 1 chopped onion.  Stir in 1 tablespoonful of flour until brown.  Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves.  Let boil.  Add the brisket and simmer fifteen minutes.  Serve hot or cold.

27.—­Hungarian Fruit Roll.

Make a pie-dough.  Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron.  Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon.  Roll up the dough.  Lay in a buttered baking-pan.  Rub the top well with melted butter and let bake until brown.  Serve with wine sauce.