salt and pepper to taste. Cover and let simmer ten minutes; then add 2
cups of boiled rice. Mix well together with 1 tablespoonful of butter.
Let get very hot and serve.


11.--Polish Chicken Soup.

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots
and 2 stalks of celery cut into small pieces and 1 cup of pearl
barley. Let all cook until tender. Remove the chicken; season the soup
to taste with salt and pepper; add some chopped parsley and serve hot
with the chicken.


12.--Norwegian Soup.

Boil a large fish in 2 quarts of water; season with salt and paprica.
Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1
bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of
butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot
cream; season to taste and serve very hot.


13.--Greek Cakes.

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4
well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir
in 1/2 pound of flour and work into a smooth dough. Lay on a
well-floured baking-board and roll out thin. Cut into fancy shapes and
bake in a moderate oven until done. Cover with a white icing, flavored