Banquets of the nations

Take two pints of milk, to which add the yolk of two eggs, and beat up ; add a quarter of a pound of sugar, half a saltspoonful of powdered cinnamon and nutmeg, and a bay-leaf. Put it into a saucepan on the fire until it nearly boils ; keep stirring it well during the time ; take out the bay leaf. Rich Short Crust. Six ounces flour, three ounces butter, one yolk of an egg, one dessertspoonful castor sugar, a pinch of salt, lemon juice and water. Rub the butter into the flour, then mix in the yolk, then the sugar, salt, and lemon with a little water ; mix all to a stiff dough, and roll out once. J73 Prinz Puckler Eis. (Prince Pickler Ice.) Beat the yolks of six eggs and put them on the fire in a pan, and pour in three-quarters of a pint of milk gradually, and half a pound of powdered sugar, and stir till it becomes thickish ; then pass it through, a fine sieve. When cold, stir in a pint of well-whipped double cream, and freeze. You will now divide the cream into three portions of (i) one-fourth, (2) one-half, (3) three-fourths. Into the first put some raspberry juice and enrich the colour with a little cochineal, and then press into an ice mould. Into the second put a good handful of pounded ratafia biscuits and a few drops of essence of sweet almonds, and press it in the mould on the top of No. 1 ; and into the third you will put a handful of finely chopped pistachio nuts, a glass of green chartreuse, and some green colouring, and put in the mould on top of No. 2. Cover very carefully, and pack in ice for three or four hours, and turn out in the usual way. Any of the foregoing combinations can be used as a single ice cream ; and others can be made by substituting peach, apricot, strawberry, pineapple, lemon, orange, chocolate, or coffee flavourings or pulps. If desired to make the ice lighter, leave out the custard, and use only whipped cream. ' XXIII.— GERMANY (South) Menu Schnecken Suppe (Snail Soup) Wein Suppe (Wine Soup) Forellen mit Kartoffeln Salad (Trout and Potato Salad) Kalte Ganseleberstuckchen (Goose Liver Cutlets) Rebhuhner mit Rotkraut und Spatzle (Partridge, Red Cabbage, etc.) Kalbfleisch mit Leber Knodel (Braised Veal and Liver Dumplings) Mandel Torte (Almond Tart) R [illustration: Rich Butter Pudding (Rich Butter Cake)] Kirsch Eis (Kirsch Cream Ice) Frucht (Fruit) Kaffee (Coffee) Schnecken Suppe. (Snail Soup.) Take fifty snails, with unopened shells, from a vineyard, wash and put them in boiling salted water, and cook for an hour. With a fork take the snails out of the shells, remove the black skin, cut off the ring, also the very tip, and cover with a handful of salt, and keep till the slime is loosened ; then wash them in four different warm waters. Squeeze free of all the water, and boil them in a good seasoned white stock till they are quite soft and tender. Mince very fine two-thirds (keep the other third warm to be placed in the soup tureen), and toss them for two or three minutes in boiling butter ; add as much stock as is required for the soup, with a seasoning of grated nutmeg, and more pepper and salt if required. Boil for a couple of minutes, remove the pot to the side of the fire and stir in the yolks of three eggs.