quart of beef stock; let all cook slowly for half an hour; add some
boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.


28.--Swedish Salad.

Cut cold cooked fish into small pieces and mix with chopped
hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
with salt and pepper. Line the salad bowl with crisp lettuce leaves;
add the salad and cover with a mayonnaise dressing. Garnish with
aspic, cut into dice pieces and serve cold.


29.--Oriental Rabbit Pie.

Clean and cut a rabbit into small pieces and let stew, well seasoned
with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1
chopped green pepper, 1 Spanish onion sliced thin and 2 sliced
tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a
puff paste; let bake and fill with the rabbit; add 2 chopped
hard-boiled eggs and sprinkle with curry-powder. Cover with the paste;
brush the top with a beaten egg and let bake until brown. Serve hot.


30.--Spanish Baked Fish.

Season a pike; put in a baking-pan. Pour over two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.