Banquets of the nations

Fry in two ounces of oil the following ground condiments, etc. : — One teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chillies, half a teaspoonful of ground ginger, a quarter of a teaspoonful of ground garlic, and one dozen onions cut lengthways into fine slices. When brown add the cut-up chicken and salt, fry to a fine bright light brown, then put in the vegetable marrow, having previously allowed all the water to drain away through a colander ; pour in two cups of cocoanut milk, add a bay leaf, and allow the whole to simmer over a slow fire for about half an hour, when the curry will be ready. The blade of bay leaf is not dished up. Serve with boiled rice and sambals. 44S Mentimun sama Ketam. (Cucumber and Crab). Select three or four crabs full of the red coral, wash thoroughly, and boil them ; remove all the meat and coral out of the shells, pound to a pulp, add some breadcrumbs, salt, pepper, herbs, and, after mixing all the ingredients, fix them with an egg well beaten up, and lay to one side. Take seeds out of some cucumbers, and stuff the foregoing mixture in them, closing the ends. After which stew them in cocoanut milk in which the following ground condiments, first fried in two ounces of oil, have been put : — One teaspoonful and a half of salt, four teaspoonfuls of onions, one teaspoonful of turmeric, one teaspoonful of chillies, half a teaspoonful of ginger, a quarter of a teaspoonful of garlic, three or four cloves, three or four cardamoms, and as many small sticks of cinnamon, two cups of cocoanut milk, and two bay leaves, Stew gently till the cucumbers are tender ; strain and reduce the sauce if necessary, and pour over the cucumbers, which have been laid lengthways in a deep dish. Serve with rice and sambals. Cocoanut Milk. Is made as follows : — The nut is scraped very fine, and it is then put into a deep vessel, and boiling water poured over until the cocoanut is covered. After allowing it to steep for ten or fifteen minutes, carefully press through a clean napkin into another vessel. The same process is once 449 2F more gone through with the pulp, but with only half the quantity of water. Daging Rusa saiia Zeit. (Venison with Green Olives.) Choose young doe, bone the shoulder, which stuff with the following : — Break up, but not mash, six boiled potatoes with three ounces of oil, two chopped white Patna onions, a little finely chopped suet, finely grated stale breadcrumbs, a teaspoonful each of ground pepper, coriander, cinnamon, green ginger, and salt, a glass of port wine, a little of the stock of the bones or gravy; and sew up. The quantity of the potatoes may be increased or decreased according to the size of the shoulder. Dredge with flour, and bake in a deep dish in a moderate oven until brown ; then add some beef stock with sliced onions, a cupful of cocoanut milk, one bay and one lemon leaf, a teaspoonful of sugar, a pinch of pepper, and some salt ; bake until the stock is reduced, carefully basting all the time ; remove the venison, and put into the pan the contents of a bottle of olives ; place the venison on a clean dish, arrange the olives around it, and strain the gravy over. Eat with rice and sambals. [illustration: Sagu sama Ayer Kelapa Dan Gula Malaka. (Sago Pudding).]