Banquets of the nations

Puri. Knead well half a pound of wheat flour with water, butter, and two ounces castor sugar. Roll out the paste and make about a dozen pancakes of it, and fry them on both sides in butter till they get brown in colour. Sola. (Vermicelli Pudding.) Steep some vermicelli till soft, then fry in plenty of ghee ; when it is cooked, stir in sufficient sugar syrup to make very sweet. Stir on the fire till it is all a soft firm mass ; then colour with saffron ; add some pieces of pineapple cut small, and pour into a dish. Eat when cool. 2S8 BOMBAY (Mussulman) Bundee. (Sweet Balls.) Take half a pound of rough wheat flour, and cook in sufficient ghee (melted butter) until it forms into small pellets by continuous moving with a spoon. Boil four ounces of sugar with the same quantity of ghee which you put into the flour, till it is a liquid. Then add the pellets and boil till it takes a solid form, and let it cool. When cold enough roll into balls (with the hands) about the size of tennis balls, and eat when cold. Mo-Rubba. (Guava Preserve.) Peel and quarter some ripe guavas. Steep in water for an hour. Put them in a preserving pan and just cover with water ; boil for an hour, or till in a soft mass. Strain through a jelly bag overnight. Now put the juice in the pan again and boil for fifteen minutes ; then add enough sugar to sweeten, but not to deaden altogether the tartness of the fruit. Skim carefully, add the juice of five limes to every fifty guavas, and boil for half an hour, or till clear of scum. Pour into jars whilst hot, and cover closely when cold. Guava Cheese. Pass the pulp of the guavas, from which you have made the jelly, through a sieve, and add the juice of a lime to every three quarters of a pound weight of pulp. Boil slowly till quite thick, colour with cochineal, then pour into buttered pots and dry in a cool oven. Hulua. (Spiced Wheaten Sweet.) Make a syrup of half a pound of sugar. Brown half a pound of well-washed roughly ground wheat. Bring half a pound of ghee to the boil, and fry the wheat along with half a dozen cardamoms and three or four sticks of cinnamon. Keep the ingredients moving all the time. When lightly browned, stir in the syrup, and keep stirring till all becomes a thick mass. Pour on to a dish, and cut into neat pieces. XXXIII.— BURMAH Menu Ameh-tha-Nat (Stewed Beef) Gnah-Jaw (Roast Fish) Cha-Zan-hin-jaw (Pork and Macaroni) Hmo Jaw (Roasted Mushrooms) Chet-tha-hin (Stewed Chicken) Woon-beh-oo-jaw (Ducks' Eggs Roasted) Gnah-Pee-goung (Minced Fish, Chillies, etc.) Woon-beh-jaw (Stewed Duck) Pa-Zoon-hin (Roast Prawns) Tha-yet-thee-chin (Pickled Fruit) Tho-tha-jaw (Fried Mutton) Thayet thee Zithei (Stewed Mangoes) (Stewed Plums) Ameh-tha-Nat. (Stewed Beef.) Wash twice two pounds of beef, and cut it into little pieces. Have half-a-teaspoonful of chillies, one teaspoonful onions, quarter teaspoonful saffron, and half a teaspoonful salt, ground and fried in five ounces lard. Put in the meat and fry it. Then pour in some water, and when it is dried up add some curds and a little water, and when reduced to nearly four ounces dish and serve with boiled rice and pickled fruits. Rice.