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.