Banquets of the nations

Remove the top of a small pumpkin, scoop out the inside, and fill with the following mixture : — Scrape SI AM half a cocoanut, and soak in three breakfastcupfuls of boiling water for fifteen minutes. Strain into a bowl and beat up with three teacupfuls of sugar and three duck's eggs. Put the top on the pumpkin again, and steam slowly till cooked. Kanom Kruey. (Banana Fritters.) Pound the pulp of ten bananas, and mix with half a teacupful of sugar and two teacupfuls of ground rice. Divide into small portions, and wrap up in banana leaves. Steam until cooked. Serve hot. Kan Sai Sai. (Cocoanut and Rice Croquettes.) Mix two teacupfuls of ground glutinous rice and a quarter teacupful of ordinary ground rice with a little water into a stiff batter. Cook half a grated cocoanut and half a teacupful of sugar with a little water till it thickens. Form this into small balls, and cover each ball with the rice batter. Now mix one teacupful of ordinary ground rice with four teacupfuls of cocoanut milk, and boil till it thickens. Put each of the balls on pieces of banana leaves, spread a little of the above sauce over each one, wrap up, and fasten with a small piece of wood, and steam until cooked. Serve cold. Kanam Plung. (Sweet Cake.) Put half a pint of flour in a basin, and mix with it two ounces of sugar, the grated rind of half a lemon, half teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put half a pound of honey into a lined saucepan, place it over the fire till hot, but without letting it boil, then stir it in with the ingredients in the basin, flavoured with attar of roses, and knead all well together. Cover the basin with a cloth and leave the paste for an hour. At the end of that time dredge a small quantity of flour over the table, put the paste on it, and roll it out about one inch thick, first mixing a quarter of a pound of chopped almonds in the dough. Lay the paste on a greased baking dish, and bake in a moderate oven with blanched and halved almonds spread on top. Kanam San Kaja. (Cocoanut Custard.) Grate a cocoanut and pour over a pint of boiling water, and after it has steeped for fifteen minutes strain off all the moisture. Again pour a pint of water over the grated cocoanut and strain after fifteen minutes. Make a custard in the ordinary way with sugar and eggs, only using the cocoanut milk instead of the cow's. Fai Thong. (Golden Hair.) Boil six eggs hard. Remove the whites so that the yolks are not broken. Make a strong sweet syrup and pour over. LXXIV.— SIBERIA Menu Caviare Lasosina (Sturgeon Roe) (Smoked Salmon) 'Pechouaju Seleotka (Pickled Fillets of Herring) Stchie (Broth) Beluga (Stewed Sturgeon) Shahrenoe Olene Bigos (Grilled Fillets of Deer) (Stewed Meats) Goviadinoe Leposhkie (Meat Dumplings) Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage) Leposhkie Sira (Cheese Pastry) Tvorog s Varainie (Curd Dumplings) Iagodee (Fruit) Stchie. (Broth.)