Banquets of the nations

out in five minutes, drain, put them into a large saucepan over the fire, and cook until they are of a light brown colour. Then add half an ounce of flour, stir for two or three minutes longer, add three teaspoonfuls of red wine, two teacupfuls of water, a green chilli, and a small point of garlic. Simmer gently on the side of the fire for twenty-five minutes, then add one quart of red haricot beans (boiled till quite tender), two cupfuls of good brown stock, and pepper and salt to taste. Bring to the boil. Strain the stock, which season with a glaze made of a sliced onion, piece of ham, a carrot sliced, and fried in a pan. Put a good piece of butter on the beans, and serve in a hot dish with tortillas, and the sauce in a sauce-boat. Tortillas. (Bean Cakes.) Make a good soft dough of bean flour, water, and sait. Roll out, cut into rounds, and cook on a girdle till brown on both sides. Vaca Estofada. (Stewed Beef.) Chop up into two-inch squares two pounds of juicy beef freed from fat, skin, and gristle ; brown them in a saucepan with butter and two onions cut in square pieces ; add two tablespoonfuls of flour ; and cook for six minutes. Stir well, and moisten with one quart of broth and one gill of tomato sauce, and cook for half an hour. Then put in eight raw potatoes (cut in quarters), the same quantity of tomatoes, a handful of French beans, a small quantity of parsley, a bunch of sweet herbs, a few small pieces of lean bacon, some bits of sausages, a good pinch of salt, half a pinch of pepper, and a crushed point of garlic, and cook thoroughly for twenty-five minutes. When done, turn out the whole (without the bunch of sweet herbs) on to a dish, and surround with plain boiled rice. Enchiladas. (Fried Tomatoes and Indian Corn). Scald, peel, and cut into pieces sufficient tomatoes to fill three breakfast cups ; put them into a saucepan with a good piece of butter, sprinkle them with salt and pepper, and then simmer at the side of the fire till they are reduced to one breakfastcupful. Put twelve tender roasting ears of corn into a saucepan of water, and boil for quarter of an hour ; then cut the corn from the cob, when there should be about two breakfastcupfuls. Add them to the tomatoes with the yolks of two eggs, cook slowly for two or three minutes, and turn the preparation out on to a dish to cool. Make a paste with water and equal quantities of ground Indian corn and beans and a little salt and pepper. Roll this out thin, and cut into rounds the size of a breakfast cup. Spread each with the thin mixture, sprinkle some very finely chopped onions and grated cheese over each, then cover with one of the rounds, and fry in oil. Asado de Res. (Roast Mutton.) Place the mutton in a vessel of red wine for two days, taking care that it is well covered. On the third day add water and good vinegar, and place in a pan with a point of garlic, two laurel leaves, one whole onion, a slice of lemon, pepper and salt to taste. Bring to the boil, skim carefully, then place at the side of the fire to simmer from two to three hours. Strain the liquor, add a little browning, and reduce the whole to a semi-glaze, which pour over the meat. Serve with boiled potatoes and vegetables. Coles Morados. (Browned Cauliflower.)