Banquets of the nations

Make a white sauce of fresh butter, Indian cornflour, milk, sugar, and a grate of nutmeg. Thin this down with good claret, a glass of yellow chartreuse, and a few drops of cochineal. It ought not to be thicker than single cream. If to be served cold, mix in some cream whipped to a froth. Honig Pudig. (Honey Pudding.) Two ounces thick honey, four ounces breadcrumbs, two tablespoonfuls of fine sugar, half a lemon, two whole eggs, the whites of four eggs, one ounce butter, two ounces flour, a half gill cold milk, and one tablespoonful of yellow or white chartreuse. Mix all the ingredients except the whites of the eggs in a bowl. Beat up the whites to a stiff froth and add to the preparation. Fill six buttered pudding moulds. Place them in a tin, pouring boiling water into the pan up to half the height of the moulds, and set in a hot oven for thirty minutes. Remove from the pan and let stand for a minute, then gently turn out of the moulds, and pour some melted honey over. Chartreuse Green. Macerate for fourteen days, in four pints of spirits (at least 62 overproof ) and two pints of water, two ounces Alpen artemisia, one ounce angelica seeds, one and a-fifth ounces poplar buds, two and two-fifths ounces of hyssop, four ounces lemon-scented melissa, two ounces peppermint, four drams angelica root, one dram arnica flowers, one dram Chinese cassia, one dram nutmeg, and two drams thyme. Squeeze and filter or distil, add the essence to twentyfive pints of spirit, and mix well ; then add twenty-five pints of syrup and a little green colouring matter. Filter till perfectly clear and seal up in bottles for two years. White Chartreuse. Macerate for fourteen days, in four pints of spirits (62 overproof) and two pints of water, one ounce Alpen artemisia, one ounce angelica seeds, four-fifths of an ounce of Chinese cassia, one ounce hyssop, two ounces lemon-scented melissa, two drams calamus, two drams angelica root, two drams cardamoms, one dram nutmeg, two drams cloves, and three-quarters of a dram of tonka beans, and proceed as in recipe for green chartreuse. The essence must be distilled so that the liquor may be as clear as crystal. Yellow Chartreuse. Mix in four pints of spirits (at least 62 overproof) eighty minims of oil of angelica, twelve minims of oil of melissa, twelve minims of oil of mace, twelve minims of oil of hyssop, eight minims of oil of coriander, eight minims of oil of cloves, eight minims of oil of cazuput, and four minims of oil of calamus. Add four pints of syrup, and colour yellow with a little saffron. Filter till clear. Cannot be used under two years. LXXXIL— THIBET Menu Ja . (Tea) Drae gi pae sae (Rice Pudding) Chang (Beer) Pag gi chin pa dang shamo (Pig's Kidneys and Mushrooms) Ara (Spirits) Yak sha gocpa (Stewed Yak) Sha-mo gocpa (Stewed Mushrooms) Iadi sha toub (Hashed Fowls) Mo-mo (Meat Dumplings) Lug sha gocpa (Roast Mutton) Gocpa Nya (Roasted Trout) Tng pa dang mo-mo (Beef Broth and Dumplings) Sho (Sour Milk) Pobae Ja (Tea with salt and butter) Drae gi pae sae. (Rice Pudding.)