quart of soup stock until tender. Pour all together and let cook until
meat is very tender. Serve hot.


6.--Scotch Omelet.

Boil young tender leeks in salted water; let drain. Chop to a fine
mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with
salt and pepper and fold into an omelet and serve on a hot dish.


7.--Jewish Egg Bread.

Soak some matzoths in milk for a few minutes; then dip them into
seasoned beaten eggs. Add a pinch of sugar and let them fry in hot
rendered butter until a golden brown. Sprinkle with pulverized sugar
and cinnamon and serve hot with coffee.


8.--Bombay Broiled Kidney.

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt,
cayenne pepper and grated lemon peel. Then dip in beaten egg and fine
bread-crumbs and broil on a hot greased gridiron. Serve on buttered
toast, spread with curry paste.


9.--German Prune Kuchen.

Boil some prunes until tender. Remove the kernels and mash the prunes