Banquets of the nations

Ama-ama. (Roast Mullet.) Clean as if for boiling a good-sized fish. Sprinkle on a little salt, wrap well in ti leaves, and put on the coals to cook, turning very frequently. Serve with cocoanut sauce. Kaihelo. (Cocoanut Sauce.) Grate a cocoanut, then take some raw shrimps, and sprinkle on them a little salt, pound them to a smooth paste, which put in a muslin cloth, and squeeze the juice over the grated cocoanut. Ka ma no Lomi. (Raw Salmon.) Clean a handy-sized fish, scrape off the scales, and massage the pieces of fish with your hands under water ; during this process mix small pieces of onion, green pepper, and tomatoes with the fish. This is served with red rock salt, dried fish, ground cocoanut, and a little red pepper, all on separate dishes. Ula. (Baked Crayfish.) Wrap the fish in ti and banana leaves, and bake in the same oven as the pig. Olepe. (Baked Oysters.) Wrap the oysters in ti and banana leaves, and bake in the same oven as the pig. Eat from the shells. Kulolo. (Cocoanut and Taro Pudding.) Grate five cocoanuts, pour a quart and a half of boiling water over it, and stand for fifteen minutes ; squeeze through a cloth, and mix with grated taro ; add a little water — about a pint of water to a quart of cocoanut juice. Add a little sugar. Use two taro roots to five cocoanuts. Mix well together, put the mass into ti leaves, and bake with other meats. Koele Palau. (Potato Pudding.) Pound and mash some sweet potatoes which have been baked under ground or well boiled, and mix, while hot, with the juice of grated cocoanut ; set aside till cold, and it is ready for eating. Haupia. (Arrowroot Blanc Mange.) Mix arrowroot with the juice of grated cocoanut. Heat some of the juice, and, when very hot, stir it into the mass. Set aside to cool. This somewhat resembles blanc-mange. Luau. (Stewed Taro Leaves.) Clean the leaves from young plants, and boil till tender, and mash and serve same as spinach — which it very much resembles. HAWAII Poi. (Taro Root Bread.) Clean and scrape some taro roots, boil in salt water, and pound into a paste, adding some water to make it like soft dough, and place in a calabash or bowl. Eat with fish and meats. XXVI.— HEBREW Menu Tafshil Tohor Im Dogim Agoolim (Clear Soup with Dropped Fish Balls) Dgei Prurim (Halibut Collops) Eisev (Salad) Bossor Achoraim-im-Tznon Dack Petuchei Adomo Agulim (Roast Beef with Horse-radish Sauce) (Potato Balls) Bossor-ouf-Entil (Ragout of Duck) Petuchei Adomo im Cholov (Creamed Potatoes) Petuchei Perurim (Potato Fritters) Cinarias (Asparagus) Matzo Tafshil (Motza Pudding) Seder Rishon Charossos (First Night Seder Pudding) Pree (Fruit) zoo Tafshil Tohor Im Dogim Agoolim. (Clear Soup with Dropped Fish Balls.) Four quarts of water and a wineglassful of wine, one onion and a slice of carrot chopped, two cloves, two teaspoonfuls of salt, one teaspoonful of pepper, one tablespoonful of vinegar, the juice of half a lemon, a little mace, and a bunch of parsley, also the head of a codfish and the trimmings and bones from any fried and stewed fish. Cover and boil slowly for one hour, strain through fine muslin, and keep the liquor hot for the balls. Dropped Fish Balls.