Banquets of the nations

Cut off the wings of six quails at the first pinion, remove the breast bone, and stuff with bread crumbs, chopped mushrooms, two minced chicken livers, and one ounce fat bacon, season with aromatic spices, and bind together with an egg. Put them in a pot, and on the top of them a large onion very finely sliced. Make a paste of two tablespoonfuls of curry powder, one tablespoonful of brown sugar, two tablespoonfuls of vinegar, mix well, first adding three sliced apples : place the mixture on the top of the sliced onions. Shut the pot very closely, and simmer very slowly for an hour. Then stir all well together, and simmer gently for another hour. No water or other liquid is to be used when cooking. When finished, add a cupful of cream, and two tablespoonfuls of tomato pulp which has been put through a sieve. Serve with sweet potatoes. The curry powder is made of the following : — Two ounces turmeric, one ounce coriander, one ounce cummin, one ounce cardamoms, one ounce cocoanut, one ounce ginger, one ounce cinnamon, quarter-ounce cloves, half-ounce mustard seeds, one ounce large green chilli, a small point of garlic, and a pinch of cayenne. Pound all together, and mix very carefully. Sweet Potatoes. Peel and slice about two or three pounds of sweet potatoes, take half a cup of sugar, half a spoonful of flour, half a spoonful of butter, and a little salt. Slice the potatoes, put into an enamelled saucepan in layers, and sprinkle each layer with butter, sugar, and flour, and when you have put in the last layer pour over it a cup of water. Let it all stew gently, giving the pot a stir occasionally. Klappeu Tart. (Cocoanut Tart.) Grate the white of two cocoanuts, and take the same weight of sugar, add four ounces of butter, a cup of milk, and a seasoning of cinnamon. Boil all together till it is quite stiff. Line a tart dish with puff paste, and pour the mixture in. Bake for half an hour. Spritze. (Sweet Dumplings.) One and a half pounds of flour, five eggs, quarter pound of butter, one bottle of milk. Boil the butter and milk, stir in the flour, and a quarter of a pound of sugar. Pour the paste into a dish, and when cold mix five eggs with it ; beat well till it drops clean off a spoon. Let it drop into a saucepan of boiling lard or tat in tiny balls. Fry a nice brown. Serve with sugar and pounded and sifted cinnamon, and some whipped cream. Quava Salade. (Guava Salad.) Nine dozen guavas, one orange, sufficient sugar to sweeten, and one glass sherry. Peel and slice the guavas thinly, lay then on a glass dish, sprinkle a little sugar over ; again guavas, and so on until the dish is filled. Pour over all a glass of sherry and the juice of the orange. Let it stand for a while. Koekjas. (Macaroons.) Take one pound of almonds, blanched and pounded, and one pound of sugar. Melt the sugar and almonds over the fire till quite a tough jelly. Then have ready the whites of four eggs beaten to a froth, whip together IS when cold. Dust some fine cinnamon over, first putting a small piece of preserved citron on every cake. When pounding the almonds add a spoonful of rose water. Rys Room. (Apricot Rice Cream.)