Banquets of the nations

In a deep stewpan place a piece of butter — say two ounces — and melt it ; when in a liquid state put in sliced Spanish onions, potatoes, and two or three tomatoes, and a clove of shredded garlic, with pepper and salt to taste. Lay on the top thin slices of lean mutton, cover it up and allow it to stew gently for about thirty minutes until the ingredients are cooked, then add a tablespoonful of Chili vinegar. Allow it to simmer for a few minutes longer. No water must be used- Serve with potatoes cleaned and roasted. Galinha Guisada com Arroz. (Stewed Chicken and Rice.) Pluck and draw a fowl, rub it well with salt, and leave it for a few minutes. Wash the heart, liver, and gizzard of the bird, finely chop them, and put them in a fryingpan with a lump of butter. Wash half a breakfastcupful of rice, put it in with the liver mixture and half a teacupful of pistachios, the same quantity of wellwashed currants, salt and pepper, and a small quantity of powdered cinnamon to taste, and a couple of roughly chopped apricots. Stir the mixture over the fire for a few minutes, then moisten it with two or three tablespoonfuls of water, and continue stirring until the moisture is all absorbed and the rice partly soft. Stuff the fowl with the mixture, and fry till browned; then drain off the butter, moisten to height with clear chicken broth, and keep it boiling gently at the side of the fire until the bird is tender. When cooked place it on a hot dish, and serve in a dish of rice cooked in brown stock. Fritadas de Banana. (Banana Fritters.) Cut them down the middle and then in halves. Put them in a basin together with plenty of castor sugar and two or three tablespoonfuls of brandy, and leave them for an hour or two, afterwards draining them on a sieve. Warm and beat two ounces of butter ; beat also the yolks of two eggs, mix them together with the butter in three-quarters of a pound of flour, and stir in gradually with a wooden spoon sufficient tepid water to mix the whole into a smooth batter. Whisk the whites of the eggs to a stiff froth, and mix them lightly with the batter at the last moment. Dip the pieces of banana into the batter, coating them thickly, and fry in boiling fat until nicely browned. Drain, and pile up neatly on a dish, and serve. Moz Polo. (Walnut Cake.) Beat four ounces butter to a cream ; add by degrees four ounces sugar and half a teaspoonful of vanilla essence. Beat again till very light. Stir in four ounces of chopped walnuts. Whisk the whites of four eggs very stiff, add a little of this with a little sifted Vienna flour into the creamed butter and sugar, and beat continually till all the egg and two ounces of flour have been used. Add half a teaspoonful of baking powder, and pour the mixture into a buttered baking dish lined with buttered paper, and bake in a moderate oven. . When cold, cut into pieces the size of two fingers, cover with a soft white icing sugar, and ornament with dried BRAZIL walnuts. (A chestnut cake can be made in the same way, only you will decorate with Marrons glace.) Icing.