Banquets of the nations

One pound of raw fish without the bones, and two pounds of pared potatoes, two eggs, butter the size of an egg, and some salt and pepper. Boil the fish and potatoes for half an hour. Drain off all the water, mash all together, and pass through a fine sieve ; now add the butter, eggs, salt, and pepper, and work very well so as to get all thoroughly mixed. Have a deep kettle of boiling oil ready. Put spoonful after spoonful into the oil, and fry a nice brown. Place them into the tureen, and pour the bouillon over them and serve. Substitute stock and some flour for the butter and eggs if strict kosher is to be observed. Dagei Prurim. (Halibut Collops.) Cut a piece of halibut into nice shaped fillets. Make some good broth with the bones and odd bits of fish, an onion cut in quarters, a bit of celery, a bunch of parsley, and seasoning of pepper and salt. Strain, and thicken it with a little flour. Fry the fillets and stew them in the sauce for half an hour, to which you have added a little mace and two spoonfuls of onion juice. Serve with salad. Eisev. (Celery and Apple Salad with Mayonnaise.) Scrape, pare, and thoroughly clean, and drain well, a stock of crisp white celery. Peel and core two medium-sized apples. Cut both celery and apples into thin cord-like strips ; put in a salad bowl with a handful each of water and mustard cress, and just before sending to table mix in a couple of tablespoonfuls of mayonnaise sauce and a teaspoonful chopped chervil. Mayonnaise Sauce. In a bowl mix the yolks of two raw eggs, a teaspoonful dry mustard, and a small saltspoonful salt with a wooden spoon until it is a stiff paste ; then begin to add, drop by drop only, stirring all the time, a small quantity of oil, after this has been well mixed. Add three glasses of oil, drop by drop, stirring all the time (on no account must you stop stirring) until it is smooth, thick, and creamy. Finish with a tablespoonful of the juice of a lemon, added drop by drop — a dessertspoonful of tarragon vinegar does equally well, if not better. If the dressing should curdle, whip in a dessertspoonful of very thick cream. BOSSOR ACHORAIM IM TZNON DACK. (Roast Beef with Horse-radish Sauce.) Having hung the joint till tender, cover with oiled paper, and place it about eighteen inches from the fire ; about one hour after it has been down, remove the paper, and place the joint nearer the fire, and put half a pint of water, with a little salt, in the dripping pan ; about a quarter of an hour before removing from the fire, dredge it with flour and salt from the dredging box ; when taken from the fire, empty the contents of the dripping pan into a basin, from which remove the fat ; pour the gravy in the dish, and then place the joint on it. Serve with horseradish sauce and potato balls. Horse-radish Sauce. Mix a teaspoonful of mustard, two tablespoonfuls of well- whipped cream, and one of wine vinegar ; add a little salt, a tablespoonful of grated horseradish, and a teaspoonful of brown sugar. Mix all together, and serve in a sauce-tureen. It should be made at least an hour before serving. Use white stock in place of cream, as the latter is not orthodox kosher with meat. Petuchei Adomo Agulim. (Potato Balls.)