Banquets of the nations

Line a flawn mould (a round tin about ten inches in diameter and about one inch deep) with puff-paste ; mask the bottom, but only to half the height, with a thick layer of whipped cream flavoured with Benedictine ; cover the cream with a round of paper, and push the flawn into the oven. The paste being nearly done, take it out, and mask the surface of the cream with a layer of raspberry marmalade, passed through a sieve ; mask this marmalade with a layer of the cream so that the crust may be quite full ; sprinkle over the upper surface some crushed macaroons ; sprinkle over this layer a little sugar ; push the flawn once more into the oven, and ten minutes after take it out. Vinnoy Krem. (Wine Cream.) Take half a pint of double cream, with four ounces of sherry and two of brandy, the juice of half a lemon, three to three and a half ounces sugar, according to quantity of lemon juice, and a little grated nutmeg ; whip till quite stiff, then heap up into custard glasses, and serve with finger biscuits, or put a layer of fingers in a glass dish and pour all over in place of a trifle. Brussnit chnoe Morojennoe. (Cranberry Ice Cream Oblitjes) Cream half a pound of butter (see that it does not oil ; if it does let it stand for a little in a cool place). Then add three eggs, one at a time, whipping each thoroughly as it is put in. Add a quarter pound of sifted flour, same quantity of finely powdered sugar, and half a pint of cream. Beat all this till as light as possible. Rub some butter on a warm oblitje pan, put a teaspoonful of the batter in, and shut it tight and hold over fire, turning occasionally to brown it. Take the cake out and roll it on a stock. When cold fill with cranberry ice cream made as follows : — Cranberry Ice Cream. Crush one pound of cranberries, which dilute with half a glassful of water ; pass the liquid through a cloth, then pour it into a sugar pan with one pound of sugar, and boil, skimming carefully. Pour into a kitchen basin four tablespoonfuls of flour (potato) , which dilute with a glass of cold water ; then mix it together with the hot juice. Set the sugar pan on a moderate fire ; stir the liquid with a spoon till the moment when the first bubbling appears. Take the pan off the fire ; sweeten the preparation with more sugar if necessary. Mix in half a pint of cream and a glass of Benedictine liqueur, and freeze in the usual manner. Black Bread. With water make a stiff dough of five pounds of coarse barley and rye flour in equal quantities. Mix thoroughly four ounces of fresh yeast, two and a half pounds of coarse wheat meal, and half a handful of salt. Cover and put it in a warm place to rise till it swells to double its original size, then knead it well. Shape into loaves, 529 2L put them on a tin, and stand for other twenty minutes in a warm place to rise again. Bake in a moderate oven. Benedictine Essence.