Banquets of the nations

Boil some oil in a pan ; put in six slices of firm cream cheese a quarter of an inch thick, and fry quickly on both sides. Make a strong syrup of sugar and water, and when boiling pour over the pieces of cheese, and keep hot till the cheese is thoroughly saturated with the syrup. Serve in a dish and eat warm. This may be eaten with boiled rice, leaving out the sugar. Harriah. (Milk Pudding.) Two ounces sugar, four and a half dwts. ground almonds, two ounces milk, two and a half dwts. nishashta, one half ounce ghee. Bring the ghee to boiling point, and fry the nishashta in this. Make the sugar into a strong syrup, add the milk, ground almonds, and syrup, and when the nishashta is well cooked and thick remove from the fire. Nishashta. Put some whole wheat meal flour in a pot with plenty of water, and boil for half an hour. Strain through a cloth into a dish, expose to the air for some hours, and when solid it is ready for use. Numak Cha. (Salt Tea.) See Mussulman recipe. Apple Jelly. Wash apples, and remove any decayed parts. (Crab apples are the best.) Put them in a preserving pan and cover with water ; boil till perfectly soft. Strain through a jelly bag, and to every pound of juice add a pound of sugar, and boil briskly for seven or eight minutes. Skim carefully, and pour into jars while hot, and cover when cold. Apple Jam. Put the apples on the fire again with more water, and after boiling for half an hour pass all through a sieve, and put to it the juice of a lemon to every three pounds of pulp, and three quarter pounds of sugar to each pound of pulp, and boil for half an hour. Apple Cheese. Proceed as above, only put the pots in a cool oven till all the moisture has evaporated. Orange Marmalade. Cut twenty-four Seville bitter oranges in two. Squeeze the juice out, and scrape away the pulp, rejecting all pith and pips. Boil the skins in water till quite tender, and cut into very fine chips after having removed all the pith. Take the same weight of sugar as the oranges, and clarify it ; add the chips, pulp, and juice, and boil for ten minutes ; now add the juice and grate of four lemons, and boil for twenty minutes, skimming carefully, and stirring occasionally in case of burning. XXXVIII.— KASHMIR (Mussulman) Menu Kalach (Wheat Meal S cones) Bhatt Dal (Rice) (Lentils) Kabak Gosfand Ahu (Quails) (Lamb) (Venison) Khobani (Sweet Mutton Cutlets) Khir Halva Sohan (Rice and Milk) (Saffron Cakes) Mo-Rubba Phul-Parouth (Preserved Fruits and Rich Wheaten Cake) Numak Cha (Salt Tea) Kalach. (Wheat Meal Scones.) Prepare a nice dough with four pounds of rough wheat meal, two ounces of butter, a little salt, and three ounces of German yeast, and sufficient water so that you can handle it ; add more water if too thick, and more meal if too thin. Put it in a deep can, and keep in a warmish place for an hour to rise ; then knead it well. Form into round balls, clap them flat with the hands, and make a hole in the middle ; slip on to sheets of iron, and set for another hour to rise ; then bake in a good oven. Kabak. (Quails.)