Banquets of the nations

Roumania • 509 Russia Samoa • 53i Scotland • 535 LXXII. Servia • 55i LXXIII. Siam .... • 556 LXXIV. Siberia Sicily LXXVI. Soudan • 582 LXXVII. Spain — North • 587 LXXVIII. ,, — South • 598 LXXIX. Syria . . 604 PAGE LXXX. Sweden . . . -613 LXXXI. Switzerland . . . 626 LXXXII. Thibet . . . .635 LXXXIII. Turkestan . . 643 LXXXIV. Turkey . . . .650 LXXXV. Vegetarian Dinner . 660 LXXXVI. R.H.C.'S ,, . . 671 LXXXVII. Cooking in Paper Bags . . 678 I.— AFGHANISTAN Menu Sharbat (Sherbet) Shrini (Sweets) Kawah Chai Chai (Cardamom Tea) (Plain Tea) Pillau-i-Barah Kaurmah-i-Ahii (Pillau of Lamb) (Stewed Venison) Kaurmah-i-gusht-i-gusfand Kaurmah-i-Chuchai Murgh (Curried Mutton) (Stewed Chicken) Pillau-i-Habate' (Pillau of Vegetables) Halwa Nashashta (Arrowroot Pudding) Tazeh Mivah (Fresh Fruits) Kawah Chai Chai (Cardamom Tea) (Plain Tea) Kakullah Chai. (Cardamom Tea.) Infuse some Indian tea along with a few cardamoms, and at same time put in plenty of sugar syrup. The tea has to be very weak, very sweet, and very strongly flavoured with cardamoms. Two cups have to be taken, thereafter a cup of plain tea is taken to correct the palate. Leavened Brown Bread. Prepare a sponge with four pounds of whole meal (half wheat and half rye), two ounces of butter, a little salt, and three ounces of yeast, and sufficient luke-warm water to make a nice size of dough. Set the dough to rise for one hour ; then knead it well, form it into shapes (if for this country, put into tins), and bake in a good oven If for Europeans all the meal must be wheat. Yeast. Boil half a pound of flour, 2 ounces of brown sugar, and a little salt in one gallon of water for an hour. Remove from the fire, and when blood-warm put it into bottles and close tight for future use. Half a pint will make 9 pounds of bread. Unleavened Brown Breadi Mix well half-ounce . of soda, half-ounce of cream of tartar, with two pounds of whole wheat meal ; put it out on a table or baking board, make a space in the AFGHANISTAN centre, and put into it a teaspoonful of salt, add about a pint of water, then mix all together into a smooth dough, form it into shapes, and bake in a good oven. Omit soda, cream of tartar, and salt for Eastern bread ; if for Afghanistan, use rye instead of wheat. Pilxau-i-Rarah. (Pillau of Lamb.) Slice a couple of onions (medium) and fry in half a pound of boiling butter. Cut two pounds of lamb in bits about the size of a square inch, fry these in the butter for a few minutes ; then put the onions, butter, and meat in a stewpan along with half-a-dozen dried apricots and a handful of pistachio nuts, a teaspoonful each of ground turmeric, cummin, coriander, and half that quantity of ground caraway and cloves, and a large chilli sliced, with salt to taste. Pour in one cupful of water and one of milk curds, and stew very slowly for four hours. Serve in a dish surrounded with boiled rice. Boiled Rice.