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.


28.--Dutch Stewed Fish.