with hot water and let stew slowly until tender. Add some Chinese
sauce and parsley. Serve with shredded pineapple.


6.--Scotch Scones.

Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda
mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a
well-floured baking-board and roll 1 inch thick. Cut with a round
cake-cutter and bake on a hot greased griddle until brown on both
sides. Serve hot with butter.


7.--Egyptian Meat Balls.

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful
of curry-powder; add 2 stalks of chopped celery, 1 small onion and
some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of
bread-crumbs, and make into small balls. Let cook in hot butter until
tender. Serve on a border of boiled rice and pour over all a highly
seasoned tomato-sauce.


8.--Austrian Potato Dumplings.

Peel 5 potatoes and boil whole in salted water until tender. Drain,
let get cold, then grate them and mix with 4 eggs and 1 ounce of
butter; add salt to taste. Mix well; add flour enough to form into
dumplings and fry in deep hot lard until brown. Serve hot with
cooked fruit.