Banquets of the nations

Four pounds of fresh tomatoes or two tins, two pints of hot water, and one pint of clear veal stock, four tablespoonfuls of flour, two tablespoonfuls of butter, two teaspoonfuls of salt, two teaspoonfuls of sugar, and two cups of cream. Let the tomatoes and water come to the boil. Rub the flour, butter, and a tablespoonful of the tomato together. Stir into the boiling mixture along with the cream, add a seasoning of pepper, a grate of nutmeg, and a large bay leaf. Boil all together for fifteen minutes, rub through a sieve, and serve with diamond-shaped slices of bread fried to a delicate golden colour. Stewed Terrapins. To the meat of about two large or four small terrapins add one teacupful of sherry and one breakfastcupful of ^3 port, one teacupful each of currant or similar fruit jelly, one dessertspoonful nearly full of Worcester sauce, a little cayenne pepper, quarter teaspoonful of mustard, and salt to taste. Stew all these together, and just as the meat is cooked stir well in one breakfastcupful of pure fresh cream : as soon as the cream gets hot, and well mixed with the dressing, serve it. Oyster Omelette Souffle. Eighteen oysters, six eggs, four tablespoonfuls of milk, one half-tablespoonful of butter, and pepper and salt to taste. Beat the whites of the eggs separately to a stiff froth ; they must be stiff enough to stand alone. Stir in lightly the yolks, which have been beaten with the milk and seasoning. Cut the oysters into small pieces, add them to the mixture, and pour the whole into the omelette pan, in which you have already melted the butter. The pan must be very hot when you pour the mixture in, and you must cook it for several minutes without stirring, only slipping a knife round the edges to make sure it is not burning. When the centre is set, place the pan in the oven long enough to stiffen, but not brown the top. Then fold, and serve quickly. Curried Calves' Feet. Blanch and boil with some vegetables, fine herbs, pepper and salt, three calves' feet. Drain, bone, cut them round with a cutter, and place them in a stewpan with two dozen mushrooms previously cooked. Moisten them with a little veloute sauce finished with two tablespoonfuls of sweet chutney (finely chopped) and the pulp of three good-sized tomatoes, half a pinch of cayenne, and a pinch each of cinnamon, coriander, and cummin. Let them simmer for a quarter of an hour, and thicken the sauce with a liason of two yolks of eggs. On the other hand, blanch half a pound of rice, boil it in broth, keeping it firm ; when dried, thicken it with a piece of butter, and a pinch of grated parmesan cheese. Season and form it into a buttered border, mould, pressing it slightly ; keep it thus for ten or twelve minutes, then turn the border out on a dish, and fill the centre with the stew, and finish with the juice of two lemons. Chicken Pot Pie. A fowl, one quart of flour, one pint of milk, two tablespoonfuls of butter, two teaspoonfuls of baking-powder, pepper and salt.