Banquets of the nations

Take twelve whole matzos (small unleavened bread rolls), and soak them in water until they are soft and can be squeezed ; put them into a large pan, and mix with them, after they are beaten quite smooth, four good cooking apples, pared, cored, and chopped very fine, half a pound of good beef suet, ditto of nice wine raisins, stoned, and cut into small pieces, half a pound of cleaned and washed currants, two ounces of mixed chopped candied peel, one and a half teaspoonfuls of mixed spice, two ounces of chopped sweet almonds, with a few bitter ones, one wineglassful of good brandy or rum, a quarter pouud of moist sugar, and, lastly, six eggs which had been well beaten for twenty minutes. Grease a basin with good beef dripping, sprinkle it inside with some moist sugar, and bake it in a slow oven for four hours. Seder Rishon Charossos. (First Night Seder Pudding ) Put three half-pints of good milk in a saucepan with three ounces of sugar, the thin rind of half a lemon, and a little piece of stick cinnamon. Simmer gently for ten minutes, let the milk cool, then mix with it the wellwhisked yolks of five, and the whites of three eggs. Strain the mixture through a fine sieve. Oil a piedish, put a layer of Passover spongecake at the bottom, then a layer of currants and stoned raisins, repeat until the dish is nearly full, pour the custard over, and let the cake soak for twenty minutes, and bake in a moderate oven for three-quarters of an hour. Serve in the same dish. Passover Sponge Cakes. Make as ordinary sponge cakes, only use potato flour in place of wheat flour. XXVII.— HOLLAND Menu Vi'sch Soep Kalfspolet mit Knoddel (Fish Soup) (Veal Soup and Quenelles) Gekookte Zalm Gefarceerde Snock (Broiled Salmon) (Baked Pike and Eel Pudding) Ossenhaas Spruitjes en Komkommers (Fillet of Beef) (Brussels Sprouts and Cucumbers) Gevulde Wien (Farced Onions) Borsten van Gebraden Pluvieren (Fillets of Roasted Plovers) Bodems van Artischokken en Spergieboontjes (Artichoke Bottoms with French Beans) Gestoomde Pudding (Steamed Pudding) Peeren Ys (Pear Ice) Salade (Salad) Vruchten (Fruit) Visch Soep. (Fish Soup). Make a good stock of fish trimmings in the usual manner ; blanch a quart of fresh peas, a handful of chervil, and two lettuces minced ; after boiling half an hour, strain, and pound well the peas, with a handful of sorrel minced and sweated in butter, and a quarter of a pound of breadcrumbs soaked in the fish stock ; rub the whole through a tammy cloth ; make a quenelle of codfish, seasoning with the essence of mushrooms. Cut a slice of salmon into small fillets, and sprinkle with salt ; an hour after, wash, and saute them in butter. Boil two small slices of cod from the thick end of the tail, previously salted for twenty minutes, and when it will leave the bone, break the fish into flakes, placing them in the tureen containing the quenelles moulded in teaspoons, the fillets of salmon, and thirty button-mushrooms ; pour into the puree whilst boiling, previously clarified by mixing the stock with it. Kalfspolet mit Knoddel. (Veal Soup and Potato Quenelles.)