Banquets of the nations

cream on top, and fill up with the pistachio, and cover tightly. Set the mould on broken ice mixed with rock salt at the bottom of a pail ; fill up the pail with more ice and salt, and freeze for two hours. Plunge the mould in warm water to wash off the ice and salt, and turn the cream on to a piece of paper laid on the table ; dip a long knife in warm water, cut the brick lengthwise through the centre, and divide each piece into three, so that the Neapolitan will then be in six equal-sized square pieces, each having the three kinds of cream. Dress on a cold dish, with fancy paper over, and serve. LIII.— JAMAICA Menu Crab Salad Jonga Soup Fried Old Wife (Flounders) Braised Mutton Turtle Balls Stuffed Cho-Cho Roast Stuffed Fowl Angel's Food Guava Pudding Rum Omelet Cocoanut Ice Cream Roasted Bananas Fruit JAMAICA Crab Salad. Take the meat out of three crabs ; cut the firm parts into equal sized pieces, and rub the rest smooth in half a teacupful of salad dressing, adding a little mustard and one teaspoonful of Worcester sauce. Mix with the dressing half a breakfastcupful of plucked watercress, and the same of finely shred endive. Add the crab meat without breaking it, and fill the shells with the salad. Lay some cress on a dish, put the crab shells on it, and serve. Or put the meat on a dish piled up, and put chopped eggs (yellows and whites separate), and coral and chopped cress, in upward stripes. Jonga Soup. Take half a dozen large crayfish in lieu of jongas, which are much the same, and half fry them in butter ; then pound both flesh and shells together (keeping back two or three to cut into dice to put in the soup) ; season highly with all kinds of fine herbs, pepper, salt, and a pinch of nutmeg, adding some grated lime-peel (or lemon peel if limes cannot be got), breadcrumbs, and onions. Boil slowly for an hour, strain, and put it back in the pot with a dessertspoonful of butter kneaded in a teaspoonful of flour, and bring to the boil. Now add the crayfish cut in small pieces, half a large cupful of cream or milk, and bring to nearly boiling point. Fried Old Wife. (Flounders.) Wash well some salt water flounders in lieu of old wifes, which carefully dry, then egg and breadcrumb them, first tossing them in dry flour, and fry a light brown in sufficient boiling dripping or oil to cover them. Serve with melted butter and garnish with parsley. Filleted soles, plaice, whitings, and haddocks may be cooked the same way. Braised Mutton.