Banquets of the nations

Pua'a ua tunu. (Roast Sucking Pig.) Flour the pig and rub quite dry. Fill the inside with hot stones, and bake till cooked. Divide the body and head lengthwise, pour over a sauce made of the brains, cocoanut milk, sea water, the pulp of a banana, and a little toasted flour. Serve with miti sauce and baked bread-fruit. Moa ua tunu. (Baked Fowls.) Pluck some fowls, thoroughly clean them inside with salt and water, put inside some hot stones, and bake till cooked. Serve with miti sauce and baked bread-fruit. Lupe ua tunu. (Baked Pigeons) Cook the same as fowls. Serve with miti sauce and baked bread-fruit. Tafolo. (Bread-Fruit.) Pound some bread-fruit, mix with sea water and cocoanut milk, and bake. Taupolonia. (Bread-Fruit.) Made the same as above, without sea water. Taupolosami. (Bread-Fruit.) Made the same as above, without cocoanut milk. LXXI.— SCOTLAND Menu A Fitless Hen Sheep's Head Broth Fish and Sauce Hotch Potch Partan Bree Teased Skate Baked Stappit Haddies Mutton Collops and Cucumbers Stewed Sheep's Head Haggis Howtowdie and Drappit Eggs Dressed Lamb's Head Roast Grouse Apple Dumplings Rice Puddings in Skins Brunt Cream Hattit Kit Partan Pie Crappit Heids Crowdie Auld Man's Milk and Shortbread Fruit A Fitless Hen. This antique Scotch dish, which is now seldom seen at any table, is made of two parts of suet and one of oatmeal, with a seasoning of pepper, salt, and onions, as for white puddings ; the mixture is bound together with an egg, and moulded somewhat in the form of a fowl. It must be boiled in a cloth. Sheep's-Head Broth. Choose a large fat head. When carefully singed, soak it and the singed trotters for a considerable time in lukewarm water. Take out the glassy part of the eyes ; scrape the head and trotters, and brush till perfectly clean and white ; then split the head with a cleaver, take out the brains, etc., and clean the nostrils and gristly parts ; split also the trotters, and take out the tendons. Wash the head and feet once more, and let them blanch till wanted for the pot. Take a cupful of barley and twice that quantity of soaked white or old green peas, with a gallon or rather more of water. Put to this the head, two to three pounds of scrag or trimmings of mutton, perfectly sweet, and some salt. Take off the scum very carefully as it rises, and the broth will be as limpid and white as any broth made of beef or mutton. When the head has boiled rather more than an hour add a pinch of sugar, a sliced carrot and turnip, and afterwards some onions and parsley shred. The more slowly the head is boiled the better will both the meat and soup be. From two to three hours' boiling, according to the size of the head and the age of the animal, and an hour's simmering by the side of the fire, will finish the soup. After making the soup, remove the head, which must not be too much boiled, and serve with the sliced carrot and turnip, with the addition of a good caper sauce and some of the clear soup in separate sauce-boats. HOTCH-POTCH.