Banquets of the nations

Thoroughly soak a quarter pound of breadcrumbs in some milk, press the moisture out till it is a soft smooth mass ; then mix in well two ounces of beef marrow and the same of chopped suet ; now add to the above two yolks of eggs, and two whole eggs, a little chopped lemon peel, three ounces of sugar, the same of dry raisins (stoned), two tablespoonfuls of chopped mixed peel. After being well mixed, pour the preparation into a buttered mould, set this in a fiat stewpan, with boiling water to half the height of the mould ; cover the stewpan. set it on a moderate fire, and steam the pudding for an hour ; the water must boil continually, and must be replaced in proportion as it evaporates. When ready for serving turn the pudding out on a dish, mask it with apricot marmalade syrup and rum sauce. Apricot and Rum Sauce. Mix three tablespoonfuls of apricot jam or marmalade with a tablespoonful of thick sugar syrup, and a breakfastcupful of water. Pass all through a fine sieve, and boil and stir in a wineglass of rum. Peeren Ys. (Pear Ice.) Get a few good pears, quite ripe ; peel them, grate, and put them into a kitchen-basin ; add about half a pound of powder-sugar, as well as the juice of two oranges, one lemon, and a few drops essence of vanilla- Half an hour after, pass the preparation through a very clean tammy, dilute it with a little cold water, and let it freeze in the ice box. The ice being firm and smooth, cover the ice box ; ten minutes after, take the ice up with a large spoon, dish it, in a pyramid, on a folded napkin, and surround with little cakes. Using whipped cream in place of the water makes an excellent sweet. Salade. (Salad.) Skin and bone a steeped pickled herring, and cut it into small pieces ; wash and bone two anchovies, and divide them into four pieces each. Take equal quantities of cold fowl and German sausage, and cut them into small square pieces. Chop in equal quantities some pickled gherkins and beetroot, and cut in rather large pieces twice the quantity of cold boiled potatoes which are of a soapy consistency. Mix all the ingredients (excepting the anchovies) together with one chopped hard-boiled egg and one tablespoonful of chopped capers. Prepare a dressing with two parts olive oil and one part tarragon vinegar, and mix smoothly in with it a small quantity of French mustard, seasoning to taste with white pepper. Pour the dressing over the salad and serve. XXVIII.— HUNGARY Menu Csirke-leves (Chicken Broth) Halasz-le" (Stewed Fish) Borju-siilt (Stewed Veal) Toltott Kaposzta (Dolmas of Cabbage) Bogracs Gulyas Forma Szeletek (Braised Beef) (Scalloped Salsify) Sult-galamb apro Rakkal (Pigeons with Crayfish) Salata (Salad) Kr6m-Torta Tiiros Galuska (Cream Tartlets) (Cream Quenelles) Tokai-kr6m-fagylalt (Tokay Cream Ice) Gyiimolcs (Fruit) Csirke-leves. (Chicken Broth).