Banquets of the nations

and so on until the dish is full, squeezing a few drops of lemon juice between each layer. Dissolve two ounces of Irish moss (which has been steeped in two waters) in one pint of milk ; flavour it with any kind of essence liked, and pour it over the potatoes. Bake the pudding in a good oven, and when cooked and nicely browned turn it into a hot dish, sift plenty of sugar over, and serve with cream or a sweet sauce. Carrageen Sauce. Put half an ounce of carrageen into a bowl of water, wash it well in two waters, and then put it into another bowl with one pint of water, and let it soak for ten minutes. Turn it with the water into a saucepan, add double the quantity of good milk, a stick of cinnamon, and three ounces of sugar ; boil over a moderate fire until the whole has the consistency of cream. Pass through a fine sieve, add more sugar to sweeten if desired, and serve hot. Carrageen in Moulds. From one quart of rich unskimmed milk take half a pint, and add to it two ounces of bitter almonds (blanched and pounded), half a nutmeg, a large stick of cinnamon (broken up), and eight or nine blades of mace. Set this in a closed pan over bright coals, and boil it for an hour and a half. In the meantime wash thoroughly in two or three cold waters a half handful of carrageen (too much of it will give an unpleasant taste), and be particular in draining well ; then add toAdd to the one and a half pints of cold milk. When it is sufficiently flavoured stir in the boiled milk, adding gradually a half pound of castor sugar and a little rose water, and mix the whole well. Set it over the fire, and boil quickly for five minutes, then strain it into tea-cups into which has been put a nice piece of cooked apple or pear, when cold turn out the shape on to a dish, and serve with apple jelly and cream. White Bread. Mix one dessertspoonful of salt in three pounds of flour. Dissolve one ounce of German yeast in one and a half pints of tepid water, strain this on to the flour and knead thewhole together. Put the dough in a dish to rise in a warm place, covered with a cloth, and let it swell to twice its original size, then turn it on to a floured board and knead in it so much flour that it no longer sticks to the fingers. Divide into suitable loaves, and set to rise for twenty minutes near the fire, then bake in a good oven. Kildare Puffs. Blanch six ounces of sweet almonds and one and a half ounces of bitter ones ; put them in a mortar and bruise them rather coarsely, adding occasionally a few drops of orange flour water ; whisk the whites of three eggs together with six ounces of castor sugar to a stiff froth, then mix them well with the almonds. Butter some small patty-pans, line each with a good puff paste, and put one tablespoonful of the mixture in each ; dust over with plenty of castor sugar ; bake in a brisk oven till lightly browned. Serve hot with a spoonful of whipped cream on each. Puff Pastry. Quarter pound of butter (washed), quarter pound of flour (sifted), a little lemon juice, a pinch of salt, and cold water.