Banquets of the nations

Beat six eggs, and mix with a handful of flour the bread, liver, onions, and herbs, after thoroughty working, pass all again through a sieve, and make into balls twice the size of a walnut, and boil gently for ten minutes in salt water. Boil one, and, if too thin, add more flour, and, if too stiff, add a little milk. Add more salt if necessary. Dish on a hot plate, and sprinkle with white or brown bread crumbs fried in butter. If to be served as a separate dish, or to be eaten with sour krout, use a good white sauce. Mandei. Torte. (Almond Tart.) Skin, dry, and pound with a little orange water, five ounces of sweet and a quarter ounce of bitter almonds, pass through a sieve with three and a half ounces sifted sugar, and a pinch of nutmeg. Put in the yolks of four eggs, and work for half an hour. Whip the whites into a stiff froth, and stir in lightly. Having warmed a small tablespoonful ot cornflour (Indian), sift it in along with a pinch of baking powder, and mix all lightly together. Paper and grease a tin form, and half fill with the mixture, bake in a moderate but steady oven for an hour and a quarter. Remove from the tin, and, when cold, decorate with butter and whipped cream. Be careful in handling the cake before it is baked, or as long as it is warm. Richer Frucht-Kuchen. (Rich Fruit Cake — Brown.) One pound flour, half-pound currants, half-pound large raisins, half a pound of cut citron, three-quarters of a pound of brown sugar, half-pound butter, two teaspoonfuls mixed spice, rind of one lemon (grated), one teaspoonful soda, salt, half-bottle dark sweet beer, four eggs. Rub butter into flour, add fruit, spice, rind, and salt. Mix well. Heat the beer, pour it over the soda ; beat the eggs a little, add them with the beer and soda ; mix well, and beat a few minutes. Bake in a moderate oven for two and a half to three hours. When cool, cut in finger lengths, and cover tops with marzipan. (For British, do not cover with marzipan.) Keep a week before cutting it. Kirsch-Eis. (Kirsch Ice Cream.) Whip in a stewpan four yolks of eggs and one whole egg ; add a quarter-pound of powdered sugar as well as one glass of kirsch. Whip the preparation on a very moderate fire, or in the " bain-marie," until quite frothy ; then set the stewpan over a brisk fire, whip the preparation again for two minutes only, then remove it back. Continue whipping off the fire until all its heat be gone, add a pint of whipped cream, then whip again GERMANY (South on ice until quite cold and quite firm. This done, place in a freezer, and freeze in the usual manner. Marischino Ice Cream may be made the same way. Kirsch Wasser. Oil of cinnamon, one drop ; oil of cloves, one drop ; oil of bitter almonds, one-half drachm ; oil of rose, three drops ; rectified spirit, five pints ; cherry syrup, eight pounds. Water to make 24 ounces. Mix the oils and spirits, mix syrup with water, then put altogether and filter till quite clear. Rye Bread.