Banquets of the nations

Joint a fowl into eight pieces. Boil it in enough water to cover it, until almost tender. Put a tablespoonful of salt into the water when it is half done. Make a crust by mixing the flour with the milk, butter, baking-powder, and a saltspoonful of salt. Roll lightly, and line a well-buttered pudding-basin with it. Put in a layer of the chicken, season it with salt and pepper, dredge with a little flour, then other layers of the chicken until the basin is full. Cover with the crust, tie a cloth over the top, and boil slowly for an hour. Boiled Turkey and Cranberry Sauce. Singe, draw, wipe the inside, and bone - a tender turkey, weighing about sixteen pounds. Dust the inside with a little pepper and salt. Mince very fine four pounds of lean raw veal, six pounds of fresh fat pork, and a pound of bacon, seasoned with a teaspoonful of salt, two pinches of white pepper, two thirds of a saltspoonful each of grated nutmeg and thyme. Cut in inch squares half a pound of the red part of a cooked smoked tongue, and three dozen mediumsized chestnuts. Mix them thoroughly with the forcemeat, two wineglassfuls of Madeira wine, a breakfastcupful of pine cone seeds, or peeled pistachios. Cut away even slices from the breast of the bird, put these , on the thin parts, so that it has an equal thickness all over. Put the forcemeat right in the centre, column shaped, leaving a clear space of two inches at the ends, and of four inches at the sides. Fold up both ends, then the sides, and lay it in the centre of a wet napkin, roll it carefully in this, tightly tie the ends, put it in a large pot, with the bones and trimmings, completely cover with cold water, place the lid on pot, and when coming to the boil, skim thoroughly, then add one large grated carrot, two peeled onions, with three cloves stuck in each, a saltspoonful of salt, and boil on a gentle fire for two and a half hours. Strain, and reduce the stock to a demi-glaze, dish the turkey, without the cloth, pour a portion of the sauce over, and serve the rest in a sauceboat, along with cranberry sauce and baked sweet potatoes. Galantine. Keep rolled up till cold, then remove cloth, and brush over with strong glaze. Cranberry Sauce. Pick over and wash a quart of cranberries, put them on with a cup of water in an enamelled saucepan, and boil for half an hour, or until the cranberries are the consistency of marmalade. Stir in a cup of sugar, bring to the boil, remove all scum, and serve when cold. Orange Punch. Melt half a pound of sugar in a quart of luke-warm water. Squeeze out the juice of two lemons and two oranges, add the grated rind of one orange, and mix with a wooden spoon. Strain through a tammy cloth into a freezer, and freeze for thirty-five minutes. Now add, while in the freezer, a half-gill each of claret and cider, and one tablespoonful each of kirsch and maraschino. Mix well with a wooden spoon, and freeze for fifteen minutes. Whip to a stiff froth the whites of three eggs, stir this in and turn the freezer smartly for two minutes, and fill into tall glasses and serve. Maraschino. Oil of bitter almonds, 3 minims ; essence of vanilla, 12 minims ;- jasimine extract, "^24 minims ; raspberry essence, 2 minims ; oil of neroli, 2 minims ; oil of lemon,