Banquets of the nations

Stuff a young turkey with a mixture made of boiled rice, a handful of sultana raisins, half a handful of pine cone seeds (pistachio nuts will do), and some pounded roasted chestnuts moistened with a little milk, and put in where the crop was taken out ; sew it up, and put a large skewer through the wing, the under side of the thigh, and the body, to the thigh and wing of the other side ; press down the legs and put another skewer through them, down the side of the vent ; have a piece of tape, put it firmly round the turkey, and fasten it on the point of each of the skewers, to keep the skin of the bird from giving way ; fix a piece of paper upon the breast of the turkey, and put it to roast before the fire for a hour and a half. When the steam draws 49 D towards the fire it is nearly done. Dredge with flour, baste with butter, dish it, and pour the gravy over. Serve with bread. Bamia. (Stewed Bamia.) Clean the vegetable and put some in with a pound of meat cut in small pieces. Season with pepper and salt and a little vinegar. Stew slowly till cooked, and serve with bread. Brussels sprouts boiled to a pulp may be substituted. Haiwa. (Stewed Quinces.) Take three pounds of quinces. Pare, cut in halves, and remove the seed. Make a syrup of two pounds of sugar and the same weight of water, and after it is clear by careful skimming put in the fruit, and simmer for two or three hours, or till quite tender. Serve cold. Yalandji Dolma. (Rice Timbales.) Mix some uncooked rice (which has been steeped for two hours and then well-washed) with olive oil, and season with pepper and salt, grated cheese, and the pulp a of fried tomato. Roll the mixture in vine leaves. Place them carefully in a stew-pan and boil till cooked. When taking them out be careful not to break them. When cold, pile them neatly on a dish, and serve with lemons. 5° ARMENIA Adjem Kiftassi. (Mutton Croquettes.) Take one pound three ounces of minced meat and let an eighth part of it remain uncooked. Have some pieces of onion fried in butter, and when they become of a brown colour have the meat also fried in it, and put some water in so that the meat may be boiled. When this is done take it out, and put some salt, pepper, ground ginger, almonds, and onions in it, then grind the eighth part of the meat which was kept uncooked and mix it with the fried meat. Put in two ounces of cream and two eggs with the meat, then make into little rolls about the length of two inches and diameter of a two-shilling piece, and have them fried in butter, and serve with bread. Kimali Beurek. (Rissoles of Chicken.) Make some good puff paste, which roll out very thin, and wrap pieces round balls of a mixture made of chopped cooked chicken seasoned with pepper, salt, ground onion, and a suspicion of caraway, and bound with a good white sauce made of milk, butter, and flour. Bake in the oven. Sudlash. (Rice Pudding.) Wash some rice well and soak in water for two hours, and then fry it in clarified butter. The butter should be equal in weight to the rice. When the rice is'fried take some sugar double in weight to the rice ; boil it, and mix the syrup with the boiled rice. Pour some raisins and some pounded cinnamon in the mixture, and cook till the moisture is gone.