Banquets of the nations

Heat two pints of milk blood warm ; put it into a deep dish with two dessertspoonfuls each of brandy and sugar, two teaspoonfuls of rennet ; stir it all together, and cover it over until it thickens. Before serving spread some clotted cream over the top, and dust with grated nutmeg and sifted sugar. Ice Pudding. One pint and a half of milk, yolks of four eggs, one whole egg, quarter of a pound of loaf sugar, quarter of a pound of dried fruits, one ounce of pistachio nuts, one ounce of candied citron, chopped fine ; one glassful of Maraschino, half a glassful of brandy, and half a pint of whipped cream. Make a custard with the eggs and milk, adding the sugar to the milk. Strain it, and when cold, put it into the freezing pot ; when half frozen, add the dried fruits — cut in pieces, candied peel, pistachios, Maraschino, etc., and, lastly, the whipped cream. When frozen pack into your pudding mould. Red Currant Jelly. Press the berries through a rough cloth. Put the juice into a preserving pan with a pound of sugar to every pound of juice. Place the pan over the fire, stir continually, except when you are skimming. When ail the sugar is melted, and just when the liquid is coming through the boil, remove at once from the fire. Pour into pots, and when cold tie down. White Currant Jelly. This jelly may be made exactly the same as the red. Black Currant Jelly. Put two pints of raspberries, four pints of black currants and two pints water in an earthen jar, put the jar into a pot of boiling water and steam steadily for six or seven hours. Strain through a jelly bag into a pan, put in one pound of sugar for each pint of juice and boil for five minutes. Pour into pots, and when cold tie down. Black Currant Jam. Clean and top eight pounds of black currants, and four pints of raspberry juice and ten and a half pounds of sugar. Boil for twenty-five minutes, pour into pots, and when cold tie down. XIX— FINLAND Menu Voileipatayoin (Apetisers) Porkkana-lienta Keval-lienta (Carrot Puree) (Mutton BrothJ Keitettya (Boiled Goose) Paistettna Lohta . (Fried Fillets of Salmon.) Syotetty Paistetta (Braised Veal) (Roast Chicken Mansikka Luumu (Blanc Mange) Yaatynytta (Stewed Plums^ t (Curdled Milk) Sippolau (Cheese) Kahvia (Coffee) T39 Porkkana-lienta. (Carrot Puree.) Fry in butter four pounds of a shin of beef cut in two or three pieces, a shank of mutton, a slice of ham, one carrot, a head of celery, two onions, the white part of two leeks, and half a turnip, all sliced, till they are brown. Put them in the pan with four quarts of soft cold water and a little salt. Bring to the boil, carefully skim, throw in half a pint of cold water to refresh it, and skim again. Simmer very slowly for four hours, without stirring ; let it settle on the hearth, skim off the fat and strain gently through a fine sieve. Meanwhile fry in butter, a little salt, a pinch of sugar, one pound of minced fresh carrots, and half a pound of turnips, moisten with some of the stock, put cover on and remove to the side of the fire, and boil until the stock is reduced, stirring occasionally.