Banquets of the nations

Fill a strong quart bottle with mare's or skimmed cow's milk, and mix with it one ounce of sugar and one teaspoonful of best yeast. Cork the bottle, wire it, and put in a cool, dark cellar. Shake the kumos well every day for five days ; after that time it will be ready for drinking. It may be kept good, if well corked, for three or four weeks. Another Recipe. Put any quantity of mare's milk in a wooden vessel and mix in one-sixth its bulk of water. Add one-eighth the quantity of the sourest cow's milk that can be obtained, cover over with a thick cloth, and put in a warm place for a day, when a thick creamy substance will have gathered on the top. Beat this well with a stick like a churn staff until the thick part of the milk is thoroughly incorporated with the thin. Let it remain for a day longer, then pour into a long narrow vessel like a churn, when it must be well stirred again until thoroughly mixed. Every time it is required for use it must be well stirred. If it is kept secure from the air it will last two or three months. Camel's and ass's milk are also fermented as above. Koi gashet ning Ash. (Pillau of Lamb.) Clean and bone a pigeon. Stuff it with boiled rice seasoned very strongly with aromatic spices ; rub with pepper and salt. Put this into a boned chicken which TURKESTAN has been rubbed with pepper and salt, and this again into a boned turkey or goose which has also been rubbed with pepper and salt, and this into a nicely dressed lamb. Sew it up and roast, basting well. With the gravy and a little water make a good curry sauce, not too hot, which serve in a well of the dish on which the lamb is placed, surrounded with plenty of boiled rice cooked as in China, or with savoury rice pudding. Savoury Rice Pudding. Bring to the boil three ounces of lard, in which fry two sliced onions, four ounces of mixed sliced vegetables, such as carrots, turnips, celery, etc., and four ounces of meat cut in small pieces. When nicely browned put in a pound of washed rice, with half a teaspoonful each of ground coriander, caraway, and cloves, a teaspoonful of salt, and half the quantity of white pepper, and over all as much water as will stand two inches above the contents. Stew steadily till the rice is soft and all the moisture evaporated, and then turn out on a dish. Eat with meats, etc. Takhoo Kabab. (Stewed Chickens). Singe two middling-sized chickens, pluck them carefully, chop their livers and gizzards with a pound of lean mutton ; add a chopped onion, salt, pepper, pimento, pounded ginger, a handful of breadcrumbs, and a whole egg. Mix this mince well together, divide, roll into small balls the size of a walnut.