Banquets of the nations

The breast is the part to use ; cut it into two-inch squares, lay them in a stewpan, season with salt and pepper, and just cover with warm water ; place the pan over a moderate fire, and when just on the point of boiling, stop, drain off the water, refresh the meat with a douche of cold water, replace it in the stewpan and moisten with good broth ; bring slowly to the boil, skimming carefully, and then add six ounces of onion, the same of turnip, and a bouquet garni. Simmer now until tender, then take the pan from the fire, drain off the "5 broth, skim it, lay the pieces of meat on a dish, and trim them neatly ; turn the broth to a white sauce with an ounce of butter and an ounce of flour, give it a flavouring of mace, pass it through the hair sieve, mix into it the yolks of two raw eggs, moisten the meat with it, place on a clean stewpan, heat up gently, but without actually boiling, and serve. Mushrooms as a rule accompany this, in which case the peelings are cooked with the stew, and the mushrooms themselves in the sauce, thus flavouring it nicely. Stegt Tiur. (Roast Capercailzie.) Truss the bird as for roasting ; • break the breast bone, and lard it generously with fat bacon. Heat some butter in a pan, and brown the bird, after which put in some cream and simmer gently for two hours, basting very frequently with the cream, and adding more as the cooking goes on ; about a quarter of an hour before finishing, dust in some flour, sprinkle the bird with pepper and salt, and add still more cream if need be, so that there is plenty of sauce. Serve pickled gherkins with it, also small roasted potatoes, and preserved cranberries. Rodgrod. (Red Currant Shape). Boil three and a half pints of the juice of red currants and raspberries — two-thirds of currants and a-third of raspberries. While it boils, put in a quarter pound each of potato and sago flour first mixed with a tumbler- DENMARK ful of water. Then add three-quarters of a pound of sugar, and boil all together for fifteen or twenty minutes, being careful to stir all the time. Then pour it into a wetted form, and when cold, turn out and serve with cream and sugar. Hindboer Is. (Raspberry Ice Cream.) Take four pounds juice of the berries and three pounds of sugar, bring to the boil, skim, and let it get cold. Whip four pints of cream, and add the juice ; mix and freeze in the usual way. Raspberry jam may be passed through a sieve and used instead of the fresh fruit and sugar. Strawberry ice cream is made the same way. XVII.— EGYPT Menu Farronj Xauraba (Chicken Broth) Yukabbil Tuyur (Roast Turkey) Fitir (Cheese Savoury) Kuftas (Mince Chicken Balls) Baid Nabat (Fried Egg-Plant Fruit) Kabobs (Grilled Mutton) Elmek Kataif (Sweet Pastry) Turlu (Stewed Vegetables) Lhanze Yarsuh (Almond Cakes) Maxwiey (Leg of Mutton) Fecihe (Macedoine of Jelly) Laham fi Talfaq (Meat in Vine Leaves) Mahalibiyye (Rice Pudding-) Arroz Pulao (Pilaf of Rice) Farronj Xauraba. (Chicken Broth.)