21.--French Turkey Soup.

Cut off all the meat from left-over turkey bones. Put the bones in
cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery
and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let
all cook well, seasoned with salt and pepper. Remove the bones; add
boiled rice and the turkey meat cut into dice pieces. Let boil and
serve hot with fried croutons.


22.--Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne. Lay in a
baking-pan; dredge with flour; sprinkle with parsley and bits of
butter; add a little water and vinegar. Let bake in a hot oven. Baste
often with butter until done. Garnish with parsley and serve hot with
cream sauce.


23.--Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in
hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2
cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf,
a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon
and chopped parsley. Season with salt and paprica to taste; add 1
tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer
until done. Serve cold.