Banquets of the nations

currant jelly, one handful of raisins, and a few peeled shred almonds. Let the preparation boil ; close the stewpan hermetically, and put it on a very slow fire, with hot ashes on the lid, or in a slow oven, stewing the fish thus for one hour. When ready to serve, colour the sauce with a few drops of cochineal, and dish it up ; at each end of the dish place a group of horse-radish shavings. Pseto Arni (Roast Lamb). A whole lamb of the average weight of 18 to 20 lbs., roasted on a spit made out of the branches of a tree about four yards long. The lamb is first cleaned, then salted and peppered, both inside and out. The fire is of wood, made in the open, or, if in a. town, in a courtyard. The lamb is placed at a slight distance from the fire, as it must roast slowly, not quickly. The roasting takes from three to four hours, during which time the spit must be turned briskly and the lamb basted with a preparation of water, lemon juice, salt, and plenty of pepper. When drawn from the fire the lamb should look simply whiteish. It is eaten hot, but more often cold. Lamb thus prepared is eaten all over Greece on Easter Sunday, and for 30 to 40 days after. Elaiai Paraghemismenai mai Kastana. (Olives Stuffed with Chestnuts.) Procure twelve large olives and six chestnuts. Put two ounces of butter into an enamelled saucepan, with two ounces of ham cut into small pieces, a moderate- sized carrot and onion peeled and cut into thin slices, and fry them until they are brown. Then add a bayleaf, a blade of mace, four or five peppercorns ; dredge in one tablespoonful of flour, and moisten with some of the liquor from the olives. Stir the whole until mixed, then place the pan over the fire for an hour, and stir occasionally. Boil the chestnuts, and when tender peel them, put them in a mortar with one ounce of butter, salt and pepper to taste, and a small quantity of grated nutmeg, and pound until smooth. Peel the olives, remove the stones, fill the hollows with the chestnuts, and lay them in a rather shallow lined stewpan. Strain the above sauce over them, carefully, and simmer at the edge of the fire till hot through. Cut a thick slice of bread, fry it in butter till a light brown, then drain and scoop out the centre, making a hollow large enough to hold the olives. When ready, put the olives on the bread, place it on a hot dish, garnish tastefully round with quarters of hard-boiled eggs, pour the sauce round the bread, and serve while very hot as a separate dish. Pasta mai Paraghemisma Kreatas. (Meat Dumplings.) Take some meat off a braised loin of mutton (a pound) ; pare away the tough parts, chop, and pound it together with a cooked sheep's brain ; season this mince ; add to it three or four tablespoonfuls of cooked fine-herbs, and two or three yolks of eggs. Roll out, on a floured table, a pound and a quarter of puff-paste in a thin, square flat ; moisten the paste with