Banquets of the nations

a paste-brush, and set on half of its surface the prepared mince, divided into small balls, these being placed in straight at half an inch distance. With the remainder of the paste cover the other part, press it in the intervals, and then stamp out the "ravioles" of a round form, with a plain round cutter. Ten minutes before serving plunge them into salted boiling water ; boil them for three or four minutes, and then drain them on a sieve '. place them afterwards on a dish, by layers, each sprinkled with grated parmesan ; pour over a few spoonfuls of good gravy, thickened with tomato sauce. Rough Puff Pastry. Half a pound of flour, quarter-pound of butter, squeeze of lemon juice, salt and water. In the flour break butter in pieces, add salt and lemon ; mix to a dough with a little water, and roll out into a strip. Fold in three, and half turn, and roll out again. Do this four or five times. Keep in a wet cloth until next day. If for sweet pastry add a dessertspoonful of sugar when mixing the dough. Yaprakia. (Dolmas of Lettuce.; Strip the leaves off a large lettuce, wash thoroughly, put them into a saucepan of warm salted water. Take them out, plunge into cold water, and dry them. In the meantime prepare one-and-a-quarter pounds of forcemeat, using an equal quantity of finely chopped fat bacon and lean mutton, two eggs, a small quantity of chopped onion, a handful of sifted breadcrumbs, two or three tablespoonfuls of minced mushrooms, and a little minced parsley. Divide this into pieces about the size of a walnut, wrap them up separately in pieces of the leaves, put them close together in a saucepan, sprinkle well with salt, pour over a little melted butter, and add broth to half their height. Cover them over, and cook until the liquor is reduced to a glaze, then remove the pan to the side. Boil in stock ten ounces of rice, and finish with butter and grated Parmesan cheese. Place a thick layer of this rice in an entree dish, and very carefully arrange the dolmas on top. Pour a rich lemon sauce over all, and put in a very hot oven for three minutes. Lemon Sauce. Beat up three eggs, which add to two cupfuls of the stock with a little pepper and salt, and the juice of a lemon ; heat up, but do not boil. Yachni Lachanika. (Stewed Vegetables.) Cut the two ends off a dozen green capsicums, let them macerate in salt for a quarter of an hour, wash them afterwards in warm water, and boil them quickly in salted water, keeping them green. Boil likewise in salted water two handfuls of tender French beans. Cut in oblong squares an egg-plant, and macerate them to extract the water. Split in the middle two good tomatoes, freed of the pips, and cut them in bits. Remove the stem and core of a few green sweet peppers or pimentoes, slice the flesh lengthwise, and fry them for five minutes.