Banquets of the nations

Put two pounds of fine rye meal (not flour) , a dessertspoonful of salt, and sufficient lukewarm, water to make a dough about the same consistency as double cream ; then mix in an ounce of German yeast, diluted in a little warm water. Cover, and let it stand in a warm place until it has risen to more than double its size. Add a teaspoonful of caraway seeds and more flour, till it can be easily handled. Knead thoroughly, and again cover and put in a warm place for half an hour to rise once more. Put it on a baking board and knead well; dust with flour, and roll into thin round cakes about an eighth of an inch thick and eighteen inches in diameter ; prick them with a steel fork all over; cut out a hole in the middle the size of a shilling, and bake in a quick oven till cooked. Each cake is kept separate till perfectly cold, when the flour is brushed off and they are strung on a thin piece of wood and hung up to dry. These cakes are eaten at every meal, except tea. Yeast. Put rather less than one dessertspoonful of salt and a quarter-pound raw sugar in half a gallon of water ; add this liquor very gradually to half a pound of flour and mix well. Let it stand for two days, then mix in three pounds of peeled potatoes, boiled and mashed. Let it stand till the following day and then bottle it. When making the yeast the liquor should be kept in a warm place and stirred frequently. Two ounces or a little more will be required for nine pounds of flour. 625 2 R LXXXL— SWITZERLAND Menu En Unklari Herdopfel Subbe (Potato Soup) Sornle Garniert (Trout Garnished) Reh-coteletli mit Triibel (Venison Chops with Grapes) Hamedaler Chas-brodli (Swiss Rarebit) Lammbi mit Knopfli (Lamb with Dumplings) Vergoldete Kliechli Honig Pudig (Golden Fritters) (Honey Pudding) Friichte (Fruit) Schwarze Kaffi (Black Coffee) En Unklari Herdopfel Subbe. (Potato Soup.) Cut in very thin slices three pounds of raw lean veal, four ounces raw ham, four white onions, and six leeks, and fry in two ounces of butter for ten minutes, stirring occasionally. Put in four raw potatoes thinly sliced, with a bunch of parsley, one of chervil, three bay leaves, and a teaspoonful of coriander seeds. Moisten with half a gill of white wine, three quarts of white broth, and two quarts of water ; season with two teaspoonfuls of salt and one teaspoonful of pepper ; mix, and let boil for ten minutes. Cover pan, and set in oven for an hour and thirty minutes ; pass the puree through a sieve into a basin, then through a very fine sieve into another pan. Place pan on a brisk fire, pour in two gills of cream with an ounce of good fresh butter, mix well, and as soon as it comes to the boil serve with bread crotons separately. Sornle Garniert. (Trout Garnished.) Put two slices of onion, two slices of carrot, a sprig of parsley, a clove, and twenty-four coriander seeds in a well-buttered baking-dish. Place on top of these a trout weighing about three pounds, the skin of which has been carefully scraped ; pour in sufficient white wine to just cover the fish, but not more. Cover closely with a well-buttered paper and steam in the oven for half an hour or longer, if need be, but see that the trout does not lose its shape. Remove the skin carefully, ■taking care not to break the flesh of the fish, and place