Banquets of the nations

Mix a quarter pound of rye flour with a quarter ounce of yeast diluted in warm water sufficient to make a stiff ish dough. Cover and let it stand in a warm place till it is thoroughly sour, which may be in one, two, or three days. LXIII.— PALESTINE (Arab.) Menu Burjul (Wheat Porridge) Anzei (Boiled Lamb) Kabobs (Grilled Lamb) Surcus Mulbhas (Pea Sweets) (Almond Sweets) Bukjul. (Wheat Porridge.) Wash and clean some wheat, then steep it for a day in clean water. Drain, and put into boiling water till soft, then dry in the snn till it becomes perfectly hard. Now roughly grind it, so that you can sift the husks from the grain. Then put the grain in a pot with boiling water and boil fill soft ; drain, and place on a dish, and sprinkle salt over. Put some oiive oil in a pan and bring to boiling point ; fry some very finely shred onions to a nice brown in this, and then pour this over the top of the boiled wheat, and stir all round till thoroughly mixed. Eat with soft bread and boiled meats. Soft Bread. A dough is made of flour and water. Knead it well, then take up a portion in the hands and beat it between them till very thin. Have a piece of iron considerably raised in the middle, heat this, and when very hot clap the thin cake on it, and when lightly browned turn quickly and do the other side the same way. Anzi£I. (Boiled Lamb.) Take a young lamb, turn its face to the east, and kill it by cutting the throat. Then, with a sharp-pointed stick, cut the skin and force it through the sinews, so that the killer can blow into it and separate the skin sufficiently to enable it to be torn from the whole body. PALESTINE (Arab) Cut the lamb into pieces, rub with salt, and place to the one side for twenty minutes or half an hour, then plunge into cold water and wash thoroughly. Put four pounds into a pot and boil in water till the meat is tender, skimming carefully. Take it out and put in another dish. Dip pieces in leben and eat with burjul, olives, cucumbers, radishes, etc. Lebkn. (Curdled Milk.) Curdle milk with rennet in the usual way, and place to the one side till it becomes a little sour, similar to buttermilk. Remove the whey and put the curds in a dish. Kabobs. (Grilled Fillets of Lamb.) Cut thin slices of the lean pieces of lamb, rub with mixed salt and pepper, place on skewers, and toast in front of lire. Eat with bread and salad. Salat. (Salad.) Tear up a lettuce, slice a cucumber, and scrape and slice a handful of long radishes, after which pour some olive oil over, and mix with salt. Eat with kabobs. Surcus. (Pea Sweets.) Boil some sugar in a little water till it is crisp if a little is dropped into cold water ; then colour with cochineal and flavour with a few drops of rose. Grease a slab of slate or tin, over which pour a thin layer. When semi-cold, put white peas, which have been soaked, boiled, and then roasted as you would coffee beans, in rows on it, then pour the rest of the sugar over. When cold enough to handle roll into balls, a pea being in the centre of each ball. Mulbhas. (Almond Sweets.) Proceed as above, only colouring with saffron, and using skinned almonds instead of peas, and cut into small pieces. LXIV.— PALESTINE (Hebrew) Menu