15.--Norwegian Salad.

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
shallots and gherkins; sprinkle with finely minced tarragon and
chervil, salt and pepper. Cover with a plain salad dressing.


16.--Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and
fry them; add some sliced onions. Remove the eggs to a platter;
arrange the onions on the eggs; sprinkle with salt and red pepper and
pour over some lemon-juice. Serve as hot as possible on toast.


17.--Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.


18.--English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar.
Then core small apples and fill the goose with the whole apples. Put
in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
add a lump of butter and bake until done. Baste often with the sauce