Banquets of the nations

One pint milk, one gill cream, four ounces loaf sugar, quarter pound ground rice, one egg, one glass brandy, one ounce of chopped lemon or citron preserve, the juice of an orange. Boil milk, sugar, and ground rice together until the rice is quite soft ; then add the egg, stirring all the time, then the cream and other ingredients. Put into an ice mould to freeze. Serve with the following sauce : — a tablespoonful of apricot marmalade melted in a little hot water, and with a good glass of brandy added to it. III.— ALGIERS Menu Cheurba (Stewed Mutton) Taam bel Horour (Couscous) Kefta (Pigeon Rissoles) Tadjim bel Bergoug (Braised Fowl and Eggs) Tadjim bel Beidh (Braised Lamb) Ghezal Messouer (Grilled Venison) Mesfouf (Semolina Pudding) Murabbit Tin Temer (Stuffed Figs) (Stewed Dates) Halouiat Mokhtalifa (Pastry, various) Laban Juyus Laban Gizlan Laban Yujabbin (Goat's Milk) (Deer's Milk) (Cow's Milk) Cheurba. (Stewed Mutton.) Take some nice small fillets of mutton, some halved tomatoes, halved onions, and a good quantity of roughly chopped parsley ; put them in a pan with a little water, with a seasoning of cayenne pepper and salt, and stew very slowly till the meat is tender. Serve with pulled bread. Taam Bel Horour. (Couscous.) To prepare this soup one should have at one's disposal a colander without a handle, fitting closely to the mouth of an earthen stockpot, which is kept hanging by aid of three hooks, so as not, however, to prevent the stockpot from being closed hermetically. Clean three pigeons and a good hen, and put them into a stockpot, with a little salt and two or three quarts of water, observing that the quantity only reaches to threequarters the height of the vessel. Place it on the fire to bring the liquid to ebullition ; skim it well, and at the first bubbling remove it back. Three-quarters of an hour later add half a turnip, two carrots, half a cabbage, some peas, artichokes, and a pinch of red pepper. One hour afterwards wash half a pound of semolina, put it into the colander, and this over the stockpot, which must shut closely, thus cooking the semolina by the steam. For this purpose the colander should stand a little above the liquid. Continue boiling until the pigeons and hens are done. Pull the meat off the birds, ALGIERS and place in the dish with the couscous and vegetables, and serve altogether. Kefta. (Pigeon Rissoles.) Mince up all the flesh of several pigeons, season with mixed spices, a little garlic, minced parsley, and salt. Bind all together with some flour and eggs, make into small balls and fry in oil. Eat with pulled bread. Tadjim bel Bergoug. (Braised Fowl and Eggs.) Cut a fowl into nice fillets, free of bones and skin. Make a good stock of the bones and skin and place the fillets in and stew slowly, seasoning with a little caraway, cinnamon, red pepper, and salt. Fry and trim neatly some eggs, and place one on each fillet, and eat with bread. Tadjim bel Beidh. (Braised Lamb.) Clean a small lamb, or a boned shoulder will do. Make a stuffing of prunes (soaked in water till plump), rice, some sugar, and aromatic spices. Roast or braise ; if the former, see that it is well basted. Serve slices with a helping of the stuffing and bread. Ghezal Messouer. (Grilled Venison.)