Banquets of the nations

Cut onions, mushrooms, and truffles (if you have any) very small, with capers and anchovies ; put in a stewpan a little butter with your onions ; put your saucepan over a brisk fire, give it two or three tosses, then put in your mushrooms and truffles, throwing over them a dust of flour, and moisten with good gravy ; then put in your capers and anchovies, with a glass of white wine ; thicken with a spoonful of demi-glaze and pounded crayfish. Angels' Food. Peel some oranges and remove the pith. Separate the leaves, removing all the skins, leaving only the JAMAICA inside pulp. Put this in a glass dish, and sprinkle some grated cocoanut thickly over it along with some sugar. Guava Pudding. Take two eggs, their weight in flour and butter, one cupful of guava jelly, a pinch of soda, and two tablespoonfuls of sugar, and beat all well together. Steam for two hours, and serve with fruit sauce. Fruit Sauce. Melt two tablespoonfuls of guava jelly in a large tumblerful of clear sugar syrup. Place on the fire, along with the grated rinds of one orange and one lemon. Boil for three minutes, stirring all the time. Remove from the fire, and stir in a wine glassful of curacao, or any liqueur fancied. Serve hot or cold in sauce boat, or pour over puddings. Apple, cranberry, and red or black currant jelly can be substituted for guava. Rum Omelet. Put four eggs and a little milk into a basin ; add three quarters spoonful of finely powdered sugar, and beat well, but not to make it too light. Pour the mixture into a frying pan in which you have melted a little butter, and fry until done, rolling the omelet into shape as soon as it begins to get stiff. Turn it on to a dish, dredge over a little sugar, pour round a teacupful of rum, and just before taking to the table put a light to it, so that it goes in flaming. Apricot, currant, raspberry, strawberry, and other jams may be used in place of the rum. You would in that case fold a large spoonful of the particular jam in the omelet. Cocoanut Ice Cream. Grate four cocoanuts into a large coarse cloth, and soak for three hours in a cup of hot water. Squeeze out all the juice, which ought to measure a pint. Add a pint of milk, and sweeten to taste. Freeze in the usual manner. Roasted Bananas. Put half a dozen bananas with their skins on into the ashes and roast for about half an hour, when they should be quite black. Put these in a dish with a serviette round them, and serve with bread, butter, and cheese. LIV.— JAPAN Menu Chawan (Fish Consomme) Yakizakana (Grilled Salmon) Sashimi (Raw Fish—Live) Gomoku Sushi (Dolmas of Seaweed, etc.) Niwatori no Mune (Pillau of Chicken) Hasu-no-ne (Lotus Roots) Yebi no Tempura (Crayfish Fritters) Donburi (Soup with Fowl, Bamboo Sprouts, Chestnuts, etc.) Nasu no Shinyaki (Egg Plant) Chawan Mushi (Steamed Eggs, Fish, etc.) Aona no Swaye (Herb Salad) Kitsutsuki (Woodcock) Kani no Swaye (Crab Salad) Mochi (Tea and Cakes) 418 Chawan. (Fish Consomme.)