Banquets of the nations

Boil separately French beans, peas, haricot beans, cauliflower, red and white pumpkins cut in small squares. Put all in a dish when cold (the cauliflower in small branches) ; add some sliced tomatoes and sliced cucumbers. Make a sauce of a ground chilli seasoned with half a clove of garlic, a couple of ground onions, pepper, salt, four tablespoonfuls of good oil, and two spoonfuls of lime juice. Mix all together and serve. Lalap ketimon. (Sliced Cucumber.) Skin and slice a couple of nice young cucumbers, press out all the water, and season with a mixture of ground chillies, onions, and lemon juice. Serve with meat or fish. 43° JAVA Sambal oelik. (Pounded Chillies.) Take three red and three green chillies, and pound them into a pulp with some oil ; add a little salt and some lime juice. Europeans can hardly tackle this. Seroendeng. (Fried Cocoanut.) Grate the inside of a cocoanut, and fry this in a pan with oil and spices. Serve with meats or fish. LVI.— KOREA Menu Komkuk (Vermicelli Soup) Tarkchi'm Koonkokei (Stewed Fowl) (Grilled Beef) Churn Nur Keichem (Fried Fillets of Bream) (Crab Dough-nuts) Kaurng Nurperne (Grilled Fillets of Pheasant) Sam (Salad) Chan Tarnk (Vegetable Soup) Yak Pap Songpean (Nut Pudding) (Rice Cakes) KOREA Komkuk. (Vermicelli Soup.) Put into a gallon of water three and a-half pounds of beef cut into small pieces, two turnips cut into pieces, a few fresh onions chopped fine, a few leeks whole, half a tablespoonful of salad oil, a little pepper and sugar, and half a pint of Japanese or Korean soy. Mix all the ingredients together. Put them into a saucepan, and let them simmer until half cooked, carefully skimming off any fat, etc. ; then add one and a-half pints of water, and let it boil till reduced to half the quantity. Strain, clear, and pour into small bowls with some vermicelli boiled separately. Tarkchim. (Stewed Fowl.) Clean two fowls and cut each into eight pieces ; add one pound of cleaned walnuts, one pound of roasted and peeled chestnuts, one pound of mushrooms, one pound of fir-cone nuts, one pound filberts, and one or two pints of beef broth. Stew slowly for one and a-half hours, along with a tablespoonful of soy and some pepper. Remove any fat, then serve with hot rice served in bowls. One bowl for each guest. The rice is cooked as in Chinese recipes. Koonkokei. (Grilled Beef.) Take two pounds of good beef, and cut it into very thin slices. Smear them with salad oil, and cover a gridiron with the slices, and cover these with chopped onions and leeks mixed with ground ginger, coriander, cinnamon, and cayenne. Pour a little Korean sauce 433 2E over, and grill on both sides till well done. Eaten very hot with rice. Churn Nur. (Fried Fillets of Bream.) Cut some filleted bream into thin slices, and dip them into egg batter flavoured with Japanese soy and pepper, and fry. Eaten with rice. Keichem. (Crab Doughnuts.)