Banquets of the nations

quantity of .chopped parsley, and two heads of celery ; soy, and pepper to taste. Let this simmer gently for 15 minutes, and then allow it to boil fast for five minutes ; skim and put in the fish gills and bellies, free from all bones, stir constantly; and let it boil up once. Then mix in one tablespoonful of corn flour blended smoothly with a quarter pint of milk ; keep stirring till it boils and begins to thicken, then add two ounces of oil. When the oil is assimilated, lift out the gills, etc., with a skimmer, lay them on a hot dish and keep them covered. When the sauce again comes to the boil take it from the fire and have a beaten egg ready in a cup, beat into it a spoonful or two of the hot sauce, then empty the cup into the saucepan, mixing the egg well in. Pour the sauce or gravy over the gills, etc., and serve at once, adding the strained juice of a lemon after the tureen is placed on the table. Serve with dry boiled rice. Without the fish gills this makes a capital sauce for boiled fish. Chwan Wan tzu. (Pork Meat Balls.) Mince a pound of well-mixed young pork very fine. Season with green ginger, green onions (minced very fine), a little cinnamon, a small portion of a point of ground garlic, and a little soy. Mix all well together and make into balls about twice the size of walnuts, and fry in boiling lard. Tso tin kai. (Fried Frogs.) Soak twenty-four hind legs in a pickle of vinegar, oil, pepper, and soy for one and a half hours. Make a batter CHINA (North-West) of flour, oil, water, and soy, putting in a little grated lemon and cayenne. Coat the legs with this, and dip in some finely sifted pounded biscuits with pepper, grated lemon peel and cayenne. Then plunge into boiling oil till nicely browned. Yen woa kao. (Custard and Jelly Pudding.) Cut off the peel of half a dozen oranges, put it into a basin with about half a gallon of water, and let it remain for ten or twelve hours. Take it out, drain quite dry, and with a pair of scissors cut it up into small pieces or stripes. Put these pieces of peel into a saucepan of water and boil until quite tender ; take them out and drain on a sieve. Put one teacupful of sugar into a saucepan with one pint of water, and boil to a syrup, then put in the pieces of orange peel, and simmer gently for half an hour. Turn the whole into a basin and let stand for a day. Put one pint each of sugar and water into a sugar boiler ; boil to the thread degree, which will take about twenty minutes. Put the pieces of orange peel from the other syrup into this, and boil for thirty minutes ; then take them out, drain well, and put them on a dish in the oven. Put one ounce of gelatine into one teacupful of cold water, let it soak for two hours or so, then pour over sufficient boiling water to make, together with the strained juice of six oranges and the water with the gelatine, about five cupfuls. Mix in one teacupful of sugar, and when it is dissolved pour the whole through a fine sieve into a shallow dish. Make small holes at the ends of six eggs,