Banquets of the nations

Pare off all the pithy parts of pineapples, pears, bananas, peaches, and apricots, and slice same. Stone cherries, grapes, and plums ; and, if possible, put in a handful of red currants and strawberries. Moisten all the fruits with a glassful of vanilla-syrup mixed in one large glass of claret, one glass of brandy, and the juice of two oranges. Stir with a wooden spoon for twenty minutes, and drain off the juice, which boil with a large tablespoonful of sugar till jellied ; then stand till cold. Make a good vanilla ice cream, which place in a dish (which must be standing on ice). Place the fruit on the top of this, then put the jelly on the top of the fruit, and on top of all a good thick layer of very stiffly-whipped cream, which also has been kept standing on ice. If possible serve the glace in a dish surrounded with crushed ice. XXII— GERMANY (North) Menu Brunschweiger Wurst, Liebesapfel (Brunswick Sausage and Tomatoes) Aal Suppe mit Schwamm Klossen (Eel Soup and Floating Dumplings) Kirschen Suppe (Cherry Soup). Gedampfter Karpfen (Braised Carp) Sauer Kraut und Austern (Pickled Cabbage and Oysters) Berliner Schnitzel Puffer und Selerie (Veal Cutlets) (Pancakes and Stewed Celeriac) Gebackene Schweinebrust mit Klossen (Baked Breast of Pork and Dumplings) Schnetze Hoellische (Woodcock in Flames) Propheten Kuchen Apfel Torte (Prophet's Cakes) (Apple Tart) Prinz Puckler Eis (Prince Pickler Ice) Frucht Kaffee (Fruit) (Coffee) GERMANY (North) Brunschweiger Wurst and Liebesapfel . (Brunswick Sausage and Tomatoes.) A thin slice of tomato, which pepper, salt, and vinegar ; place on the top a strip of Brunswick sausage slightly covered with chutney, and a strip of the white of egg on each side, and surround the whole with small pieces of lettuce dipped in vinegar, sugar, and pepper. Brunswick Sausages. Take six pounds of young pork from the legs and back ribs in the proportion of four pounds lean to two pounds fat. Remove all sinews and skin very carefully. Put through a fine mincing machine two or three times. Mix two and a half ounces salt, half ounce white pepper, and forty-five grains saltpetre : work this very thoroughly along with half a breakfast cupful of rum into the minced pork. Get a bullock's narrow middle gut, which clean well and pack in the mixture, being careful to do this as tight as possible, pricking the skin here and there with a needle to let out the air. Tie the ends and hang up till next morning, when you will again squeeze the ends to tighten the sausage, after which have it smoked, and the slower it is smoked the better. Meat Sausage. You make this exactly the same as Brunswick sausage, only using five pounds of very lean beef minced very fine, and one pound of pork fat cut the size of dice, and leaving out the rum. Aal Suppe mit Klossen. (Eel Soup and Dumplings.) Fillet and cut in thick pieces four small eels, one small tench, and one perch ; with the heads and bones of these fish, water, wine, vegetables, and spices, prepare two quarts of good broth. Blanch in white wine three or four dozen oysters, drain and trim them, to be kept on one side, preserving their liquor.