Banquets of the nations

Clean some good sago, and boil it in water with a sweetening of sugar, and when cooked pour into forms, and turn out when cold. Put in a sauce-boat a thick syrup made of three parts maple sugar and one part 45° treacle, and in another sauce-boat some strong cocoanut milk. Serve these with the shapes. Omelette Kechil. (Little Omelets.) This is a dish of little omelets which, after being cooked, are taken off the omelet pan flat, laid on a hot dish, spread over with banana or other fruit glaze, then folded over, piled in a pyramid on a hot dish, covered with more of the glaze flavoured with rum, and sprinkled over with finely chopped pistachio nuts or almonds. Make the omelets in this way : — Break three eggs whole into a bowl, add the yolks of two more, sweeten with a dessertspoonful of castor sugar, add a pinch of salt, a dessertspoonful of melted butter, and a tablespoonful of rum ; mix thoroughly, but do not beat the eggs overmuch. Melt an ounce of butter in the omelet-pan ; when quite hot pour in a measure of the mixture {2 large tablespoonfuls), stir gently with a fork, then let it set, lifting it out with a slice on to a hot dish. Repeat the same process with all, and finish them as already described. LX,— MEXICO Menu Pulque (Milk of Aloes) Sopa de Frijoles Negras Sopa de Col (Black Bean Soup) (Cabbage Soup) Huevos al Gusto (Eggs and Rice) Peseado (Fillets of Mackerel) Tamales (Croquettes of Sheep's Brains) Frijoles (Stewed Beans with Rice) Vaca Estofada (Stewed Beef) Enchiladas (Fried Tomatoes and Indian Corn) Asado de Res (Roast Mutton) Coles Morados (Browned Cauliflower) Barquillo de Papas (Potato Pudding) Miel Queso Tartinas (Honey Cheese Tartlets) Tortillas de Queso (Cheese Cakes) Fruta (Fruit) Pulque. (Milk of Aloes.) This refreshing and invigorating beverage is much indulged in by Mexicans. It is not an intoxicant, except in excessive quantities. When the American aloe or century plant of Mexico is about to bloom, the flower stalk is cut away and a deep hole made at its base, from which the sap is drawn daily for a couple of months, or till it is finished. It is then allowed to ferment, and cleared. It should be of a good opaque colour. By the natives it is considered as a medicinal cure-all as well as a beverage. When distilled it makes a very strong spirit of a not unpleasant character. Sopa r>E Frijoles Negras. (Black Bean , Soup). The night before the soup is made soak one pint of black beans in three quarts of water. On the following morning drain the water off the beans and put them into a saucepan with three quarts of fresh water. When boiling move the saucepan to the side of the fire, and let them simmer for six hours, when the water should be reduced to one quart. Now put in a bunch of sweet herbs, one large onion, a slice each of carrot and turnip, and a stalk of celery, all of which have been finely chopped and fried in butter. Add a small quantity of whole allspice, cloves, mace, and cinnamon, and pour in one quart of stock. Put one tablespoonful of butter and one tablespoonful of flour in a frying pan, and stir