Banquets of the nations

of sugar ; dilute this preparation with a glass of milk, pass it through a sieve into a stewpan, and add a little piece of butter. Stir the preparation on a moderate fire, to thicken it ; as soon as beginning to get knobby, remove it from the fire, and with a wooden spoon work vigorously to smooth it. Put it again over the fire ; add a piece more butter ; let it boil for five or six minutes without ceasing to work ; pour it into a kitchen basin, and introduce into it two raw yolks of eggs, as well as a pinch of grated orange-zest ; take it up in little balls, which let drop on a floured table ; roll them (by hand) in balls, then flatten with the handle of a knife. Ten minutes before serving, plunge these gnocchi into boiling water ; let the liquid bubble for two minutes, then remove the pan to the side of the fire to simmer for five minutes ; drain them with a skimmer on to a sieve ; dish in layers ; sprinkle over sugar flavoured with cinnamon ; cover them with three tablespoonfuls of breadcrumbs fried in butter, pour over some clarified butter, push into a hot oven for a minute, and serve. Zabajone. (Wine Custard). Beat up the yolks of twelve eggs in twelve teaspoonfuls of sugar and a good pinch of cinnamon; then add in equal quantities as much Malaga and Marsala wine as will fill the twelve egg shells. Put the whole into a saucepan, and stir till it is thick, but do not boil. Serve in custard cups as hot as possible, with fancy biscuits. Timbale di Mele. (Apple Timbale). Take good sound apples, which divide in pieces ; peel, remove pips, mince, and put in a flat stewpan; add half a stick of vanilla, a piece of butter, and two handfuls of sugar. Toss on a brisk fire, cooking slightly, without breaking. This done, take off the fire and mix in a handful of Smyrna raisins previously softened, and half this quantity of good preserved citron peel cut in small dice ; let the preparation cool. Prepare some short paste with, twelve ounces of flour, eight ounces of butter, four ounces of sugar, two yolks of eggs, a little salt, and water. Leave the paste to rest ; then divide into eight or ten parts, which roll on a floured table into strings of the thickness of thin macaroni. Butter thickly a dome-shaped mould ; take one of the strings, the end of which place on centre of mould, arranging string spirally against its sides. Continue operating thus with the remainder of the paste ; carefully solder ends. Then moisten the paste with the aid of a paste-brush dipped in melted butter ; now fill the mould up with apples, which cover with a flat of same paste. Bake in an oven for fifty minutes, turn over on a dish, and mask with a layer of apricot marmalade. Gelatto Napoletano. (Neapolitan Ice). Make one pint of vanilla cream ice, one pint of pistachio cream ice, and one pint of raspberry water ice. Take a long brick-form mould holding three pints, put~the raspberry water ice at the bottom, arrange the vanilla