Banquets of the nations

Boil and clean three crabs. Chop the meat up, and add a little garlic, chopped onions, pork, beef, two eggs, a little bean curd (see Chinese dinner) minced fine, a pinch of white pepper, a small pinch of sugar, and a dessertspoonful of soy. Mix everything well together. Make a dough as for doughnuts, roll out very thin, cut it into small three-inch squares, spread some of the mixture on each square, fold over, and cook in boiling water till done. Kaurng Nurperne. (Grilled Fillets of Pheasant.) Take a pheasant and cut the breast into very thin slices. Smear them with salad oil. Cover a gridiron with the slices, and cover these with chopped onions and leeks. Pour a little Korean soy over, and cook both sides till well done. Serve very hot. Sam. (Salad.) Take a lettuce leaf and place it on a plate, then lay on it a little boiled rice, over which is poured a piquant sauce with a good dash of soy in it. Roll the leaf up and eat. KOREA Chan Tarnk. (Vegetable Soup.) Four pounds of good beef, four nice cabbages, four turnips, leeks, onions, salad oil, and one pint Korean or Japanese sauce, with a pinch of sugar and cayenne. Mix all the ingredients together ; put them in a saucepan and let them simmer until half cooked, carefully skimming off any scum. Then add two gallons of water, and let it boil until reduced to half the quantity. Again skim, and serve in small bowls with the vegetables (cut into small pieces) in the soup. Yak Pap. (Nut Pudding.) One pound of rice, twenty-five dates, twelve roasted and skinned chestnuts, twelve walnuts, and one tablespoonful of sesame oil. Boil the rice in honey water. When it is soft, add the dates, etc., and boil again on a slow fire for an hour. There must be plenty of honey and little water. Boil till it is a golden brown. When done, dish and spread fir-cone or pistachio nuts on top and over the dish in which it is served. Eat cold or hot. Songpean. (Rice Cakes). With water, one pound of ground rice flour, and a little butter, make a good dough. Roll it out into thin, round cakes, in the centres of which place dates, and cover with some more dough. Steam the cakes on a cloth over a pot of boiling water till done, when they should be quite glazed. Eat with cream (milk reduced to a fourth of its original bulk by boiling.) LVII.— KURDISTAN Menu Pirindj Pilawi (Pillau of Rice) Tchorba (Mutton Soup) Yakhni (Boiled Mutton) (Ydoughowit) (Curdled Milk) Elma Tatliassi Kaissavie (Stewed Apples) (Stewed Apricots) KURDISTAN Pirindj Pilawi. (Pillau of Rice.) Put on the fire a clean saucepan with a quarter of a pound of butter ; let this boil on the fire till it frizzles ; add a quart and a half of water ; let it boil. Wash two pounds of rice in two or three waters, rubbing it in your hands ; strain off the water ; put the rice into the saucepan with the boiling water, adding a little salt. Put a wooden spoon in the middle, and if it will stand straight without being held the water is enough, but if it falls there is too much water. Cover the pan close with a lid, and let it cook on a slow fire without stirring it. When it is ready, after an hour's cooking, take the end of a spoon and stir it ; every particle will be separate. Pour some melted butter over it, and serve very hot. Tchorba Yakhxie. (Soup and Boiled Mutton.)