2.--Japanese Chicken.

Cut 2 spring chickens into pieces at the joints; season with salt,
ginger, pepper and curry-powder and let fry in hot olive-oil until
brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of
Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red
peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover
and let cook ten minutes. Add the chicken to the sauce with 1 cup of
cocoanut juice. Let all simmer until the chicken is tender. Serve on a
platter with a border of cooked rice and garnish with fried parsley.


3.--Hindu Venison.

Cook some venison, well seasoned, until tender and slice thin. Peel
and slice 2 apples and 1 Spanish onion; season and fry until a light
brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup
of mutton broth; cover and let cook fifteen minutes. Then mix 1/2
ounce of butter with 1/2 tablespoonful of curry-powder and 1
tablespoonful of lemon-juice; add to the sauce with the sliced
venison; cover and let simmer ten minutes; then add 1 tablespoonful of
currant jelly. Let get very hot and serve, garnished with fried
croutons and sliced lemon.


4.--Spanish Tongue.

Boil a beef tongue until tender; take off the outer skin. Then rub
with butter and the beaten yolk of an egg; put in a baking-dish. Add