27.--Hungarian Baked Herring.

Bone the herring and cut into small pieces. Slice some cooked
potatoes; then butter a baking-dish; sprinkle with flour. Put a layer
of potatoes, some chopped onion and herring and bits of butter until
dish is full; sprinkle with pepper. Make the top layer of potatoes and
bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a
moderate oven until brown. Serve hot.


28.--French Stewed Quail.

Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan;
add some thin slices of bacon. Let get very hot. Lay in the birds;
sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped
fine. Cover and let brown a few minutes, then add 1 cup of hot water.
Let stew slowly until tender. Thicken the sauce with flour mixed with
milk; add some chopped parsley; let boil up and serve hot.


29.--India Beef Curry.

Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry-powder and 1/2 cup of hot water until meat is tender. Thicken
the sauce with flour and butter. Serve on a platter with a border of
cooked rice sprinkled with chopped parsley and garnished with fried
apple slices.