Banquets of the nations

Make a thin paste of fine flour and water. Heat an iron plate so as to cook this paste immediately it falls upon it in fine streaks. This is effected by pouring the paste into a metal cup which has the bottom perforated with small holes. The cooked streaks are then put in layers into a baking dish. Between these layers is run a mixture of pounded sugar, pounded almond nuts, and rose water ; top and bottom layers must be in cakes of paste. The whole is then slightly soaked in melted butter, and baked sufficiently to colour the top brown. Sharbot. (Sherbet.) Raisins, almond nuts, dried figs, dried dates (carob), locust, and any other dried fruits, are well soaked in hot water. This liquid is cooked and drunk before and after meals ; during the meal only plain water is offered. Rice brings the finish of the repast, and after hands and mouths are washed the usual Egyptian coffee is handed round. LXXVII.— SPAIN (North) Menu Huevos pasados por aqua (Lightly Boiled Eggs) Sopa de Arroz Sopa Nacional (Rice Soup) (Soup National) Bacalao a la Viscaina (Stewed Cod and Tomatoes) Olla Podrida Risto (Stew) Chuletas de Tocino y Salsa Catalan (Pork Cutlets and Catalan Sauce) Apio al Jugo Tomate Toreador (Stewed Celery) (Stuffed Tomatoes) Asado de Abutarda (Braised Bustard) Ensalada (Salad) Leche Crema Tajadas de Pan (Cream Biscuits) (Bread Fritters) Ron Crema Garapinada (Rum Cream Ice) Fruta (Fruit) Huevos pasados por aqua. (Lightly Boiled Eggs.) Have ready some boiling water, into which place some eggs, and boil for not longer than thirty seconds, as the whites must not on any account be cooked. Eaten out of the shell or out of glasses into which they may be poured. Sopa de Arroz (Olla). (Rice Soup.) Put into an earthen stock-pot half a quart of chickpeas, previously softened in tepid water for twelve hours ; add three pounds of brisket of beef, the third of a leg of mutton (taken off the knuckle end), two pig's feet, two pig's ears, one pound beef gristle and one pound mutton gristle (both taken from the briskets, and cut in finger lengths), also two sheep's tails cut in three pieces, half-a-pound of smoked streaky bacon, the same of raw ham (both blanched). Add some salt and pepper. Cover this meat abundantly with cold water, set the stock-pot on a blazing fire, carefully skim the liquid ; at the first bubbling remove the stock-pot to the corner of the stove, letting the liquid only simmer gently during all the time of its cooking. Two hours afterwards plunge into the stock-pot two partridges, two pigeons, two large carrots, two onions, a bunch of parsley garnished with a bay-leaf, a bunch of leeks, and a head of celery, both tied up. An hour afterwards add three small smoked sausages and six lettuces blanched and braised. SPAIN (North) Continue boiling the broth for at least six hours, carefully taking the meats out, one by one, as soon as each is done. I-Ialf-an-hour previous to serving pass the broth quite gently through a napkin into a stewpan. skim its fat, start it to ebullition, add five ounces of blanched rice, finish cooking it on a moderate fire, drain, and pour the soup into the tureen, in which some of the various meats and vegetables have been cut in pieces, the rest of the meats and vegetables being kept warm to be served as an entree.