Hungarian Chicken Soup.

Just 4 u

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook
until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well−beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.

Indian Rice.

Just 4 u

Boil 1 cup of rice in chicken broth; add a pinch of curry−powder and season to taste with salt and pepper. Boil
1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by
the rice. Serve very hot.

Irish Apple Pudding.

Just 4 u

Pare and slice apples and lay them in a buttered pie−dish. Sprinkle with brown sugar; add the juice and rind of
1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie−paste and let bake until done.

Turkish Stewed Lamb.

Just 4 u

Season a quarter of a young lamb and cut into pieces. Lay in a large stew−pan and cover with hot water. Add
1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly
until tender. Then fry thin slices of egg−plant and add to the stew. Serve hot

English Chicken Salad.

Just 4 u

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2
green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a
mayonnaise dressing. Serve cold.