National viands à la mode

almonds ; add the sugar and make into a stiff paste with white of egg. Sprinkle some powdered sugar on a pastry board and roll the almond paste upon it to a quarter of an inch thick. Take a plain mould about six inches round and put a band of the paste inside it an inch and a half deep ; then stamp out a round of the paste a little larger than the bottom of the mould, and bake in a gentle oven ; when cooked remove the band and stick it with white of egg upon the round. Put the case again in the oven ; let it remain till it becomes slightly coloured, then let it get quite cold. When wanted fill it with any nicely-flavoured whipped cream, piling the cream as high as possible. TURKISH AND LEVANTINE Aubergines k la Turque Soften the vegetables by rolling them on the table evenly and gently under the palm of the hand. Cut off the ends, scoop out the insides, and fill up with a stuffing of raw meat mixed with good fat, a little well-washed rice, and the insides of the aubergines ; add plenty of pepper and salt ; tie the top on again, then proceed as with dolmas, and serve with the following sauce : Beat up a couple of eggs, add the juice of half a lemon with enough water to make sufficient sauce, season, put into a saucepan, stir over the fire till it thickens, and pour over the aubergines. Dolmas Parboil some rice, drain it, add a few finely chopped herbs and a little salad oil ; roll the rice G %2\ up in young vine leaves, then place each roll in a saucepan with water and stock, and boil for about fifteen minutes. The rice must not be packed too tightly, as it will swell in its second boiling and break the leaves. Pile them on a dish and serve hot. Dolmas a la Cyprus Take the whitish leaves of a cabbage, well scald them for a few seconds, put them to drain, spread them out on a clean cloth, and remove all the hard parts. Chop about half a pound of raw mutton and the same quantity of bacon with a couple of handfuls of slightly scalded rice, an onion chopped small, pepper and salt, and some grated Parmesan cheese and chopped mushrooms. Make this up into balls the size of a walnut, and roll them each in a separate leaf cut just large enough to roll them in, pack them in a stewpan, sauce them with good stock, cover them closely, and let them boil till the liquor is reduced to one-quarter ; draw them aside for about half an hour, then drain, and arrange them on a dish, and pour over them a thick tomato sauce in which the yolk of an egg has been stirred. Fried Egg Plant Procure as many egg plants as are wanted, cut off both ends, scoop out the interior flesh, chop, and mix with an equal quantity of raw mutton chopped and raw rice, season, and fill the egg plants ; score the skin and insert into them a little minced onion ; then throw the plants into hot butter and fry to a nice colour. When done take them out with a slice, drain, and serve them with a little sauce poured over them. TURKISH Iman Baildi Take some aubergines on egg plants, cut each into several slices, and let them soak in water for two hours ; then let them stew slowly in good olive oil, adding some finely cut onions, and serve cold. Kabobed Eels