1. Austrian Goulasch.
Boil 2 calves' heads in salted water until tender; then cut the meat
from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into
dice pieces; stir in 1 tablespoonful of flour and the sauce in which
the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of
paprica and salt to taste; let all cook together fifteen minutes then
serve very hot.

2. East India Fish.
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew?
pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard?boiled
eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil
up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of
paprica and salt to taste. Let cook a few minutes, then stir in 1 large
tablespoonful of boiled rice. Serve very hot with toast.

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