Banquets of the nations

Put a leg of mutton in a large pot with plenty of water, and skim very carefully. Lift the meat out after an hour and a half's very gentle boiling ; cover it up to keep warm ; take the lid off the pot, and suffer the liquor to evaporate by rapid boiling till what remains is strong and good, and the broth a proper consistence. Cut some carrots and turnips into small slices, and put these with a head of celery sliced, or a little parsley shred, to the broth, and boil gently for an hour longer. Serve the soup, mutton, and rice in equal portions of one for each two guests. Ydoughowit. (Curdled Milk.) Warm some milk to blood-heat, but do not allow it to boil ; then add a pinch of salt, and keep fairly warm for ten minutes. Place the pan to the one side in a cool place till it curdles. Remove the curd from the whey, and mix it with cold milk. Serve with salt and sweet dishes. Elma Tatliassi. (Stewed Apples.) Clarify fine sugar, and boil nicely-pared and cored pippins in it, with a little lemon-juice. Serve in a dish, with a syrup about them, and garnish with bunches of preserved barberries, or sprigs of myrtle. Kaissavie. (Stewed Apricots.) Put one and a half pounds of sugar in the same quantity of water, and boil till quite clear ; be sure to remove all scum. Then put in a dozen and a-half of apricots, and simmer gently till tender which ought to be in about twenty minutes. Serve cold. LVIII.— MADAGASCAR Menu Vary Vary aman-dronono (Rice) (Rice and Milk) Vary aman-dronono tondrahan-tantely (Rice, Milk and Honey) Ravina Voatavo (Leaves of Pumpkin) Ravina Mangahazo (Leaves of Manioc) Vorombe (Stewed Goose) Hena Kisoa (Fried Pork) Ravina tsaramaso (Leaves of Kidney Beans) Ovimbazaha (Potatoes) Vorontsilozo (Boiled Turkey) Hen-omry Mialin-taona (Preserved Beef) Amalona (Stewed Eel) Mango Mananasy Akondro Voasary (Mango) (Pine Apple) (Banana) (Sweet Lemon) Rano-vola (Rice-water) Vary. (Rice.) Wash three cupfuls of rice, which put in a pot with sufficient water and salt to cover the rice, and boil till all the moisture has evaporated. Serve with meats — plain or mixed with vegetables. Vary aman-dronono. (Rice and Milk.) Cook the same as plain boiled rice, only use milk instead of water, and a pinch of sugar in place of the salt. Serve with meats — plain or mixed with vegetables. Vary aman-dronono tondrahan-tantely. (Rice, Milk, and Honey.) Cook the same as rice and milk, and when finished add three tablespoonfuls of honey, and mix well, and eat as a separate dish. Ravina Voatavo. (Leaves of Pumpkin.) Pluck and clean a pound of young leaves ; boil in plenty of salted water till tender. Pour the leaves with a little of the water in which they were boiled over the same quantity of cooked rice, and mix well. Ravina tsaramaso. (Leaves of Kidney Beans.) Take same quantity ; prepare and serve as you did the pumpkin leaves. MADAGASCAR Ravina Mangahazo. (Leaves of Manioc.) Take same quantity ; prepare and serve the same as you did pumpkin leaves. Vorombe. (Stewed Goose.) Cut up into fairly small pieces, add water, salt to taste, a little ginger and cayenne, and stew until quite tender. Serve with plain boiled rice mixed with manioc leaves or boiled potatoes. Vorontsilozo. (Boiled Turkey.)