Banquets of the nations

Semi-boil a cauliflower, and break up into nice branches. Peel and core six green apples, which place with the cauliflower in a pan with one pint of milk, four ounces of butter, and a seasoning of pepper and salt. Simmer on a slow fire till all are tender. Pour into a dish, and brown in a sharp oven. If there is too much liquid, thicken with the yolks of eggs. Barquillo de Papas. (Potato Pudding.) Take half a pound of mashed potatoes (they ought really to be sweet potatoes), four ounces of butter, four eggs, a quarter pint of milk, three tablespoonfuls of sherry, half a saltspoonful of salt, the juice of one small lemon, the rind minced up very fine, two ounces of sugar, a handful of stoned raisins, and the same quantity of chopped blanched almonds. Mix all well together and put into a buttered pie-dish, and bake for rather more than half an hour. Ten minutes before it is ready pour a well-whipped egg over, and finish cooking. Miel Queso Tartinas. (Cheese Tartlets.) Fill some puff paste moulds with the following preparation : — 4 Put half a pound of sugar, two ounces of honey, and two ounces of butter into a saucepan together with the grated rinds and juire of two oranges and the juice of two lemons. Stir well over the fire, and when boiling add the yolks of three eggs, the white of one, and a little rose water ; remove the pan to the side of the fire, and stir till the mixture has the appearance of melted cheese. Tortillas de Queso. (Cheese Cakes.) Dissolve two teaspoonfuls of salt in one pint of cold water, in which put one tablespoonful of cornflour smoothly, and beat until it froths, then stir in a spoonful of grated cheese and enough flour to make a rather thin batter. Fry the tortillas in a hot frying-pan rubbed with a piece of butter tied in a cloth. LXL— MOROCCO Menu (Sprinkle with Rose Water and scent with Incense of Sandal Wood.) Tajj Chai Sarah. Sambusaq Mutagayir (Green Tea Syrup) (Assorted Pastries) Hareera (Chicken Soup) Tajin Dojaja Zeitoum (Stewed Neck of Mutton) (Fowl and Olives) Baisar (Bean Porridge) Saraj min Dan (Saddle of Mutton) Samak bi Toum (Fish in Garlic) Haman-bi-louz Kabab Haneesha (Broiled Pigeons) (Grilled Livers) (Meat Pie) F'toor (Egg and Coriander Soup) Kesksoo or Sikoo (Stew with Semolina) Tajj Chai Sarab Sambusaq Mutagayir (Green Tea Syrup) (Assorted Pastries) (Incense burning and sprinkling with Orange-flower Water!) Tajj Chai Sarah. (Green Tea Syrup.) Infuse tea in the ordinary way, with the addition of a good quantity of sugar. After it has infused for a few minutes put some mint leaves in the pot, keeping the stalks out by fixing them between the lid and pot, and brew for a few minutes longer. Then serve in small glasses before and after dinner with light pastry, such as small round cakes of shortbread (the same as you get in tins in this country), various kinds of tartlets of rich flaky puff paste filled with pounded almonds and dipped in sugar and then glazed with apricot marmalade, honey, etc. Hareera. (Chicken Soup.) Make a good stock of chickens and any handy bones. Strain off fat ; then put in all kinds of vegetables cut small, and when these are cooked thicken the stock with milk and flour. Season with pepper, salt, mace, caraway, and nutmeg. Serve pieces of chicken with the soup, which must be thick.