Banquets of the nations

Wash the rice well and boil in water for five minutes, strain, and put it over the fire in a stewpan with the pulp of two tomatoes, one onion, pepper and salt, and a large piece of butter, and stew till tender. Take* it from the fire and mix well into it the yolks of two or three eggs, well beaten. Line a mould with the mixture of boiled rice and eggs, one inch thick, so that the mould is lined throughout. Put into it a ragout of mince meat or minced livers of poultry, with a touch of carraway or cinnamon, pepper and salt, fill up and cover with the mixture of boiled rice and eggs, put it into a quick oven and bake for an hour. Turn it out and pour over it some good gravy. Serve very hot with sharp salad and mixed pickles. If the livers are used, it is better to mix the mince with the rice preparation before putting it into the mould. Boiled Rice. Wash half a pound of rice and boil it in two quarts of boiling water for fifteen minutes. Turn it out to drain through a colander, and dry it by the fire. It must be very lightly handled, and every grain will be separate and distinct. Indeed, rice should never be taken up with spoons, but tossed over into the dish. XVIII.— ENGLAND Menu Vegetable Soup Hare Soup Boiled Salmon and Cucumbers Fried Fillets of Sole Stewed Lamb Cutlets Venison Pasties Roast Swan Roast Beef and Yorkshire Pudding Roast Pheasants Plum Pudding Junket Ice Pudding Fruit Vegetable Soup. Clean the following vegetables : — Lettuces, turnips, carrots, thyme, parsley, celery, and marigolds. Cut the carrots and turnips round with a cutter for that purpose, and put them into separate basins of water ; the turnips must be fried a light brown, with a few onions cut square, in some good clarified butter ; when done, put them in a hair sieve. The carrots must be blanched by themselves, and added to the turnips when done ; the lettuce must be cut in large squares and put in a basin of water with the celery, which is to be cut round and blanched by themselves, and both put into the sieve with the other vegetables ; then put some common thyme, well-washed and picked fine, in the soup pot, enough to cover the bottom, and stew with a small bit of butter. The vegetables in the sieve may then be put in the soup pot with the thyme, and filled up with some good beef stock and one ladleful of plain mutton broth. The parsley must be cut fine and blanched by itself, as well as the marigolds, and not put in before the soup is clarified. When clarified, add a little sugar and salt. Hare Soup. Put half-a-pound of butter into a stewpan, and, when melted, add three-quarters of a pound of flour, and a halfpound of streaked bacon, cut into very small pieces ;