Banquets of the nations

Take one pound of honey, one ounce of gelatine, half the rind of a large lemon, the rind and juice of one orange, two ounces of pistachio nuts, one tablespoonful brandy, and a small teacupful of cold water. Soak the gelatine in the water, and, when quite soft, put it along with the honey on to boil for twenty minutes, giving an occasional stir. Peel the rind of the orange and lemon very thinly (there must be no white pith), and add to the boiling liquid along with the brandy, and let it stand by the fire for fifteen minutes to extract the flavour. Remove the orange and lemon peel, and add the orange juice along with the pistachios, which you have split, and stand at side of fire for other five minutes, after which pour into a greased tin. When cold and firm, draw the jelly out of the tin and cut into squares. Roll the squares in cornflour, and let them stand for a day, and then rub them in icing sugar. In damp weather the jelly may take longer than a day to become sufficiently dry to roll in icing sugar. 193 N Paghoton Anthos Portokaleas (Orange Blossom Ice.) Bruise to a paste a pound of very fresh pistachios in a mortar, with a handful of sugar. Dilute with two pints of nearly cold English cream ; let it infuse for half an hour ; pass the preparation through a sieve, and freeze in the usual manner. Ten minutes previous to dressing the ice, gradually introduce into it five or six tablespoonfuls of genuine orange-blossoms (eau de fleurs d'oranger), previously mixed up with a little cold syrup and a little of the preparation. Now dish the ice in a rock shape on a folded napkin. XXV.— HAWAII Menu Moa Puaa Ka Ka (Baked Chickens) (Baked Pig) (Baked Duck) Ama-ama Ka ma no Lomi Olepe (Roast Mullets) (Raw Salmon) (Baked Oysters) Ula (Baked Crayfish) Kulolo Koele Palau (Cocoanut and Taro Pudding) (Potato Pudding) Haupia (Arrowroot Blanc Mange) Luau (Stewed Taro Leaves) Poi (Taro Root Bread) Puaa. (Baked Pig.) Dig a hole in the ground, line it with stones, and kindle a fierce fire on the top. After this has been burning for some hours, take a pig which has been killed and properly cleaned in the usual manner, roll it on the top of the hot stones, and sear the skin so that it can be easily removed. Cut open and make a second cut under the fore shoulder. Remove the fire from the top of the stones, put some of the latter inside the pig, fine the stones with ti and banana leaves, and place the pig therein. Place leaves on top, a mat on top of the leaves, and last of all some earth on the top of the mat. At the end of some two or three hours, according to the size of the pig, it will be cooked. In place of the foregoing, brown the pig before the fire, then put in a vessel and cover closely, and finish cooking in an oven. Serve with baked sweet potatoes, luau beer, and poi. Moa. (Baked Chickens.) Clean and truss a chicken, wrap in leaves, and cook in the same way as the pig, and preferably at the same time and in the same oven. Eat with baked taro leaves and poi. Ka Ka. (Baked Duck.) Clean and truss a duck, wrap in leaves, and cook in the same way as the pig, and preferably at the same time HAWAII and in the same stone oven. Eat with the inside of bread plant baked in ti or banana leaves.