Banquets of the nations

Stew six ounces of dried cherries in two glasses of red wine, together with some bruised cinnamon, cloves, and lemon peel, for twenty minutes on a slow fire ; pass the whole through a tammy so as to make a purree, and put it into a stewpan with a little reduced brown sauce and six ounces of stewed prunes. Kartoffel Klosse. (Potato Dumplings). Clean and grate eighteen large potatoes. Steep in cold water for a couple of hours, then press in cloths till as dry as flour. Mix the same in half the quantity of boiling puree of potatoes (mashed potatoes with a little milk and butter), a seasoning of nutmeg, and salt to taste. Flour the hands, and make into balls about the size of a tennis ball, putting a small crouton in the centre of each ball. Put them into furiously-boiling, well-salted water; and twenty to thirty minutes after they have risen to the top, drain and serve. May be eaten alone, with melted butter poured over them. Schnetze Hoellische. (Woodcock in Flames.) Pluck and dress, but do not draw the trails, of two woodcocks. Thread them on a long skewer, pass them smartly over the flame of a spirit lamp for two to three minutes. Cut very thin slices from the breasts, which keep hot under cover. Put the carcases in a press, similar to a glorified lemon squeezer, and thoroughly squeeze all the juices into a chaffing dish ; add the strained juice of a sweet orange, the same of a large ripe tomato, a glass of hock, a teacupful of thick partridge cullis or good demi-glaze, and a pinch of cayenne Stir all together, and when just through the boil, strain into a hot sauceboat. When about to serve pour half a glass of brandy over the slices of woodcock, and light it ; when still burning, pour some of the sauce round, and serve before the flames die out. Serve rest of sauce separately. Snipe, golden and green plovers may be cooked in the same way, only remove trails of the latter. Propheten Kuchen. (Prophet's Cakes.) Nine ounces flour, three and a half ounces butter, five eggs, and two spoonfuls of cream, and s. very small pinch of salt. Mix all together and roll the paste out thin, and cut into fancy shapes. Put on a tin, brush the tops with melted butter, sprinkle with fine sugar, and bake in the oven. Apfel Torte. (Apple Tart.) Cut in quarters seven or eight good apples ; peel them, pare away the hard parts round the core, cut in GERMANY (North) thick slices ; put them into a kitchen basin, sprinkle over a little powder sugar ; macerate for half an hour, tossing them from time to time. Place a round tin form about one inch deep on a baking sheet, line it with short crust, and bake. Sprinkle over the apples two tablespoonfuls of powdered sugar, and two or three tablespoonfuls of plumped currants ; after which put in the form, arranging in a slight dome, rising above the level of the rim, as apples diminish their volume in cooking. Make a good custard, which pour over the apples, etc., and put into the oven till custard is firm. Decorate with whipped cream. Custard Sauce.