Banquets of the nations

Boil sufficient chestnuts, pound them, and pass through a fine wire sieve, after which dry and pound again into a flour (if you can purchase chestnut flour it will save this trouble) . Put six ounces of chestnut flour (thus made or purchased), and four ounces of butter in a stewpan, and mix well without melting it. In another stewpan have rather more than two pints of milk, into which, when boiling, put one stick of vanilla ; place a cover upon the stewpan, and let it remain until half cold, then take out the vanilla and pour the milk upon the butter and flour, stir over a sharp fire, boiling it five minutes, then stir in the yolks of five eggs quickly, and sweeten with four ounces of sugar; when cold, and an hour and a quarter before you are ready to serve, whip the whites of the five eggs very stiff, stir them in with the mixture lightly, pour into the mould paste, and bake about an hour in a moderate oven ; if going too fast, and liable to be done before required, open the oven door, as it ought to be served the moment it is done ; when ready to serve take it from the oven, detach the band of paper, take it from the mould, dress it upon a napkin on a dish, and serve immediately. Strawberry, pineapple, peach, and any kind of flavouring, may be used in place of the vanilla, and use fine Vienna flour in place of the chestnut flour. Truffles Glace. (Truffle Ice Cream) . Put half a pint of milk in a pan along with the yolks of two eggs beaten in an ounce of sugar, a stick of vanilla, and seven ounces of sugar. Stir over a slow fire till it boils • remove the vanilla stick, and stand till cold, then add the juice of a lemon, and one pint of cream, six ounces of truffles which have been cleaned, cooked, and minced very fine. Mix well and freeze in the usual manner. XXI.— FRANCE (South) Menu Croutes au Pot (Crust in the Pot) Puree de Crevettes (Shrimp Soup) Boulillabaise Provenciale (Stewed Fish) Ragout de'Mouton (Stewed Mutton) Fillet de Boeuf Pique Braise (Braised Fillet of Beef) Endives de Bruxelles (Brussells Endive) Grives, Salad de Laitues (Thrushes in Casserolle) Glace Savoie (Fruit Bowl Ice) Dessert (Fruit) ■Croutes au Pot. (Crust in the Pot.) Make a clear soup the same as Pot au Feu. Twenty minutes before serving, place some slices of bread (which have been toasted in the oven and steeped in the stock) in the tureen, along with half the cut vegetables, and pour the soup over. French Bread. Prepare a sponge or dough with two and a half pounds of sifted flour, two ounces of German yeast, four ounces of warmed butter, a little salt, sufficient lukewarm water to form a dough, and set it to prove or rise. Knead it well, and form into rolls, twists, or any fancy shapes, put these on greased baking sheets, let them rise for a short time, brush them over with milk, and bake in a quick oven. If for larger kinds of bread, keep out the butter and bake in an oven fitted up with steam pipes for diffusing moisture. Puree de Crevettes. (Shrimp Soup.)