Banquets of the nations

Slice an onion, put it into a frying-pan with oil, and fry without allowing it to take colour ; add the pimentoes, half cooking them, and tossing frequently ; add the egg-plant, and a few minutes after the tomatoes ; fry the vegetables until their moisture be evaporated, introduce into them the beans, season with salt, a little cayenne, a little parsley, chopped with half a point of garlic ; at the last moment add the capsicums, previously warmed up in a frying-pan with oil, whole if small, or, if large, cut in thick slices : two minutes after dish the calalou. Serve as a separate dish. Skolopaks Psitos. (Roast Snipe.) Pluck, singe, and draw two brace of snipe, and remove the backbones. Finely chop some fresh pork, and mix with it an equal quantity of chopped raw mushrooms, one pinch of shallot, some parsley, and pepper. Fill the birds with the above mixture, sew them up, and truss them. Fix the snipe on a spit, and roast them in front of a clear fire, basting them continually with butter. Place some slices of bread beneath the birds in the dripping pan. Put two sliced onions into a stewpan with a small lump of butter, season them with pepper and salt, and fry till nicely browned ; then dredge in a little flour, and stir in gradually about half a pint of stock, and boil until the onions are cooked. Fry the trails of the snipe with four chickens' livers : season, pound, and pass them through a fine hair sieve. Put the puree of trails into a saucepan with a little white wine and the onions ; stir them over the fire for a few minutes, but do not allow them to boil. When cooked remove the snipe from the fire, brush them over with melted glaze, put the pieces of bread from the drippingpan on a hot dish, stand the snipe on them, pour the sauce over them, and serve. Rodakina Gltkisma. (Macedoine of Peaches.) Get four large peaches, being not over-ripe, divide each of them in two pieces, remove the stones. Pare the finest pieces round, plunge them into boiling water, wherein leave them until their skin is easily to be removed ; a few moments will do. Drain them immediately, place them in a kitchen basin, and cover with cold vanilla syrup, and steep for an hour. With a vegetable cutter cut out little balls of pears, boil them very slightly in light syrup, drain, place them in a basin, add a few drops of cochineal, as well as one tablespoonful of sugar syrup flavoured with vanilla, and macerate them for half an hour. Half an hour previous to serving, drain the peaches, whip the yolks of four eggs and put in a pan with four ounces of white wine, the grated peel of half a large lemon, and a tablespoonful of sugar. Whip this on the fire till quite stiff, but do not boil it. Pour into a dish, and, when cold, put heaps pyramid form into the hollow of the halves of the peaches ; put the balls of apples drained and cut into two round the edges. Mask the preparation (not the pears) with half set lemon jelly, dish the peaches on a gum paste bottom, having a small support on its centre ; seven or eight in a circle, one in the middle ; garnish the bottom of the difh with fancy shaped pieces of calf's foot orange jelly, and whipped cream. Loukoumi. (Honey and Pistachio Sweet.)