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 with salt and a dessertspoonful of curry-powder.  Let cook ten minutes; then add the eggs.  Let all get very hot.  Serve with croutons; garnish with fried parsley.

26.—­Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter.  Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper.  Cover and simmer ten minutes and serve hot.

27.—­Jewish Crebchen Soup.

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.  Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal.  Sprinkle with chopped parsley and bits of butter; fold in the edges.  Have ready some soup stock; when boiling, add the crebchen and let boil until done.  Serve with the soup.

28.—­French Veal Souffle.

Heat 2 tablespoonfuls of butter.  Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up.  Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.  Stir in the yolks of 2 eggs.  Remove from the fire; let cool.  Beat the whites to a stiff froth; add to the meat.  Put in a buttered baking-dish and bake twenty minutes.  Serve at once.

29.—­Belgian Potato Salad.

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper.  Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil.  Add to the salad with 2 tablespoonfuls of vinegar.  Sprinkle with chopped parsley and serve.

30.—­Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin.  Put a large spoonful of butter in a saucepan; add a chopped onion; let brown.  Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon.  Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar.  Add the sliced tongue and simmer ten minutes.  Serve hot or cold.

31.—­Rissotto (Italian).

Boil 1 cup of rice in salted water until soft; drain.  Then grate Parmesan cheese and cover the rice with cheese.  Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.