Banquets of the nations

Inghinar Dolmase. (Stuffed Artichokes.) Seven heads of artichokes, one and a half pounds of lean meat, put through a mincing machine. Take four onions and mince them small with the meat, fry them together until brown, with pepper and salt to taste, adding a few coriander seeds. Take the hard leaves from the outside of the artichokes ; be careful to take the inside out (which is of no use), and then fry the remainder, taking care not to break them. When brown, take them out with a spoon, put them carefully on a dish and fill each artichoke with the fried meat ; put them back into a saucepan and cover with stock. Cook on a slow fire for half an hour, then serve neatly on a dish with beef pie or as a separate dish. Pilij Yahni. (Chicken Paste.) Mix half a pound of rice flour with three glassfuls of cold cream ; pass it through a sieve into a stewpan, stir it well over the fire till it is a perfectly smooth pap. At the first bubbling add half a pound of powder sugar, and let the pap reduce for twenty minutes on a moderate fire. Meanwhile take off the white breast meat of two little chickens, remove the skin, pound them in a mortar to a paste ; add the strained juice of half a lemon, and lastly seven or eight yolks of eggs. Take the paste out, pass it through a sieve, and put it into a stewpan. Pour the pap gradually over the chicken paste, working the preparation hard ; let it boil up but once, then immediately pour it into a deep dish, or silver-pan. Adorn the surface with a few drops of caramel, which let fall at intervals, and then stir to and fro, by aid of the point of a small knife, so as to imitate marbling work. Vegetable Croquettes may be served with it. Zaryavatli hamour Ischi. (Vegetable Croquettes.) Put a slice each of turnip, carrot, and onion into a stewpan with half a large tin of preserved tomatoes, and season with a sprig of parsley, two cloves, two peppercorns, one saltspoonful of pepper, and one tablespoonful each of herbs and salt, and stew for a quarter of an hour. Pass the mass through a sieve, and then take half a pint of the mixture and put it into a saucepan with one breakfastcupful of good brown stock, highly seasoned ; put it on the fire, and when it boils add one breakfastcupful of uncooked rice. Boil until all the liquor has gone, and then add two ounces of butter ; put the pan on the side of the fire until the rice is soft and done, and add one egg, well beaten, and a little cream or tomato sauce, using only sufficient to moisten. Take the mass out of the pan and let it cool ; shape it into rolls, and put them first into crumbs, then into egg, and then into crumbs again. Fry them until done to a light brown colour in boiling fat. The rice may be parboiled for five or six minutes, as it is easier to cook than in stock. Serve with any kind of meats, or as a separate dish. Soouk Taouk. (Cold Fowl.)