Banquets of the nations

Set on the fire in a stewpan two tablespoonfuls of clarified sugar ; leave it on till it begins to get brown, then shake it about, and put in an ounce of ratafia biscuits, a small bit of lemon peel, sugar, and orange flower ; stir it together, then put in a pint of boiled new milk. When it has simmered by the side of the fire for twenty minutes, beat up four whites of eggs and the yolks of two in a stewpan ; take the milk from the fire and mix with it half a pint of good thick cream, then the eggs, which rub through a tammy cloth, and repeat a second time. Butter some small moulds and fill them with the mixture. Have a large stewpan with a little water in it on the fire ; when it boils put in your moulds, and cover with buttered paper, and cover close with lid ; or they may be steamed in the oven. You may put it in a large mould. When cooked, take out moulds, dry them, and turn out into a dish. Hattit Kit. Warm a quart of new milk, and pour it over two quarts of buttermilk. Let the whole stand in a cold place for seven hours. The top being a firm curd, remove it, drain, and set in a china basin with holes in it to allow any additional liquid to get away. Turn out and eat with raspberry or strawberry jam. Raspberry Jam. Pick the fruit over carefully, and put it in a preserving pan with a pound of red currant juice to every six pounds of raspberries. Boil till the fruit is tender but not broken up. Skim very carefully ; now add three-quarters of a pound of sugar to every pound of fruit, and boil for ten or fifteen minutes, or till it jellies. Strawberry Jam. Made the same way as "Raspberry Jam." Partan Pie. From two crabs pick out the meat from the claws and body ; mix with a third of the above bulk breadcrumbs, one ounce of fresh butter broken up into small pieces, a small glass of vinegar, a teaspoonful of made mustard (mix the two latter). Season very highly with pepper, salt, and a grate of nutmeg. Fill one of the shells which has been nicely cleaned. Strew some breadcrumbs on top, on which put pieces of butter dotted all over, and brown in a good oven. Crappit Heids. Mix a breakfastcupful of minced good beef suet, about a third of its own weight of toasted oatmeal, and a cupful of haddock or cod roe parboiled, skinned, and minced very fine. Season very highly with pepper, salt, and finely-shred scalded onions. Fill the heads of smallish haddocks, and cook in oven. Croudie. Set to the one side a large basin of milk until it gets thick and sour. Put in a pinch of salt, and pour some boiling water over the milk, and stir until it curdles. When cold, pour it on to a fine sieve to drain for some hours, or into a cheese-cloth till the curd is dry. Put that into a basin with a little good cream, form into shape in the bowl, and turn out. Eat with scones, or spread it on thin buttered bread, putting some mustard and cress on top. Auld Man's Milk. Beat the yolks and whites of six eggs separately. Put to the beat yolks sugar and a quart of new milk, or thin sweet cream. Add to this rum, whisky, or brandy to taste (about half a pint), and a flavouring of lemon. Slip in the whipped whites, mix well together, and half freeze. Shortbread. Four ounces fine sifted sugar, eight ounces butter, and sixteen ounces flour.