whites beaten stiff. Put in a well-buttered pudding-dish, and let bake
until done. Serve hot with wine sauce.


13.--Swedish Baked Turnips.

Peel small tender turnips; heat 1 tablespoonful of butter in a
saucepan. Place the turnips in whole, sprinkle with salt and pepper;
add a tablespoonful of sugar. Pour over a cup of water; cover and let
cook for one hour until tender but not broken. Thicken the sauce with
flour and milk. Add a little water and set in the oven a half hour,
covered with paper; then serve.


14.--Belgian Baked Bananas.

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in
a glass dish and pour over the sauce. Let get cold and serve.


15.--Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and
salt to taste. Place on a platter, cover with chopped hard-boiled
eggs, sprinkle with salt, paprica and chopped parsley. Garnish with
some thin slices of smoked salmon.