Banquets of the nations

Put in a pot half a gallon of water, two ounces of butter, and an ounce of salt ; when boiling, throw in a half-pound of macaroni, which boil until tender (say, for half an hour or more, if need be), being careful that it is not too much done. Lay it on a sieve to dry for one minute ; put it in a pan, with four spoonfuls of white sauce ; add half a teaspoonful of salt, a quarter ditto of pepper, and a little paprika (red pepper) . Place the pan over the fire ; when boiling, add two ounces each of grated Parmesan and Gruyere cheese and the pulp of two tomatoes ; toss round and round till well mixed, then serve with a gill of strong gravy round it. (See ' ' Coulis. ") Carcioffi Gerusalamme. (Jerusalem Artichokes). Wash and pare smoothly three pounds of Jerusalem artichokes, putting them in water to keep them white. Spread two or three ounces of salt butter in a stewpan, and arrange the artichokes evenly upon it. Sprinkle over pepper, salt, nutmeg, and two large tablespoonfuls of lemon juice. Pour over one large breakfast-cupful of good broth, and simmer with the lid on for half an hour. When they have assumed a good yellow colour, and are soft enough to yield to the pressure of the spoon, they are ready to serve. Pour over each one a little native cullis. Italian Cullis. Put in a stewpan half a ladleful of stock cullis, essence of ham, gravy, and broth, three or four onions cut in slices, four or five cloves of garlic, a little ground coriander seed, with a lemon pared and cut into slices, a little sweet basil, mushrooms, and good oil ; put all over the fire and let it stew a quarter of an hour ; take the fat well off ; let it be of good taste, and you may use it with all sorts of meat and fish, particularly with larded and glazed fish, with chickens, fowls, pigeons, quails, ducklings, and, in short, with all sorts of tame and wild fowl. Fritturs Mista. (Fried Fish, Veal, and Vegetables). Blanch some calves' brains, and make into pieces the size of a half-crown ; egg and breadcrumb them. After drying, egg and breadcrumb them again with pepper and 401 2 c salt mixed. Take some pieces of fillet of veal cut about the size of a five-shilling piece, and egg and breadcrumb them the same as above. Cut some slices of calves' liver about two inches long and one broad. Cut chicken livers thin, and some small fillets of fish. Cut some boiled carrot in slices, boiled artichokes in halves, boiled cauliflower in small branches. Dip all these in flour nicely seasoned, also some bearded mussels and oysters, and the quarters of whole hard-boiled eggs. Fry all together in boiling dripping, putting in the veal and brains first, so that all may be equally cooked. Drain from all grease, and arrange the meat, vegetables, etc., neatly on a dish, and serve very hot. Dindo arrosto e Mostarda di Cremona. (Roast Turkey and Cremona Compote). The process of stuffing turkeys with olives consists in simply drawing these and introducing them into the turkey without stoning. Sew the openings up, and roast the turkey on the spit, or in the oven, the breast covered with bacon, or merely wrapped up in buttered paper. Cremona Compote.