Banquets of the nations

Whisk the whites of four eggs to a stiff froth, mix in the yolks of three eggs and half a pound of powder sugar, then add half a pound of flour, six ounces of almonds split into several pieces, four ounces of finely-cut candied peel, lemon, and half an ounce each of ground coriander seeds and cinnamon. When the preparation is thoroughly mixed put it into a biscuit forcer, squeeze it out on wafer-paper in drops about the size of walnuts or a little larger, and bake in a slack oven. Take them out when done, brush the surfaces with thin white sugar icing, dry well in a dry closet or screen, take them out, and they are ready for use. Before putting in the dry closet put a piece of green citron peel upon each. Tajadas de Pan. (Bread Fritters.) Cut some slices of bread, remove the crusts, and cut the slices into any shape liked. Moisten each with a few drops of brandy. Beat up two eggs with half a pint of milk, and mix in smoothly sufficient flour to make a batter. Pour the batter over the pieces of bread, and leave them for an hour. Melt a lump of lard or clarified fat in a flat stewpan, put in the pieces of bread, and fry them a pale golden brown. Drain, spread a small quantity of any kind of preserve over them, arrange on a hot dish, garnished with a dish-paper or folded napkin, and serve hot, with orange or lemon cream sauce. Orange Cream Sauce. Make half a pint of thin sweet custard in the milk of which you have cooked the grated rind of two sweet oranges. Strain, and whilst still hot add the juice of one orange and half a wineglass of curaçoa liqueur. It should not be thicker than cream. If to be served SPAIN (North) cold, mix in two tablespoonfuls of double cream whipped to a froth. Lemon Cream Sauce. Make the sauce same as above, using lemon and brandy instead of the oranges and curacoa. Ron Crema Garapinada. (Rum Cream Ice.) Dilute in a basin three tablespoonfuls of apricot marmalade with one glass curdled milk. Whip in a kitchen basin eight yolks of eggs ; mix up with it nearly a quarter pound of fine sugar and half a tablespoonful of potato flour. Dilute the preparation gradually with nearly half a pint of cold water, which pass through a sieve into a stewpan, and thicken it, without allowing it to boil, like an English cream. Pour it immediately into a kitchen basin, stir until nearly cold, add to the preparation nine leaves of clarified gelatine, as well as the diluted marmalade, and pass it through a sieve once more. Try its consistence on the ice, let it cool entirely, pour it into a coated mould, embedded with ice. When about to serve, dip the mould in warm water; turn the cream out on a cold dish. Creme de Menthe. Put twenty-five drops of oil of mint and three drops of oil of citron into a quart of spirits at least 60 degrees overproof ; shake it well, then add one quart of syrup. Colour green, filter carefully, and bottle. Use after two years. LXXVIII.— SPAIN (South) Menu Oliva y Queso (Olives and Cheese) Sopa de Cebollas (Onion Soup) Salmonete (Red Mullets) Tortillas con Papas (Potato Omelet) Paella Conijo Estofado (Stewed and Baked Meats) (Rabbit Stew) Alondras Cocidas en Marmita (Braised Larks) Gazpacho (Bread Salad) Cabellos de Angel Tartinas (Angel's Hair) (Tartlets) Fruta (Fruit) SPAIN (South)