Banquets of the nations

Take nice fillets of a young deer. Rub them with peppers, sweet and hot, also salt, and grill. Mesfouf. (Semolina Pudding.) Put twelve little almonds in one and a half pints of milk, and simmer very gently for half an hour, strain, and put into the milk three ounces of semolina, quarter of a pound of sugar, and three ounces of butter. Bring to the boil, stirring all the time. Remove from the fire, and a couple of minutes afterwards stir in four wellbeaten eggs gradually. Pour the mixture into a pudding dish, and bake in a moderate oven. Murabbit Tin. (Stuffed Figs.) Mix together in a saucepan half a pound of loaf sugar, half a saltspoonful of cream of tartar, and half a teacupful of water. Set the saucepan on the fire and cook, keeping it closely covered till, when a little of it is tried in cold water, it forms a jelly, then remove from the fire, and let it stand with cover on for ten minutes, and beat it to a smooth stiff cream with a wooden spoon or spatula. When as stiff as very soft dough, turn it out on a paste board and work the inside of some soft figs into it with the fingers. Have ready some figs from which you have removed a good portion of the inside. Fill up the cavities with the cream, and array neatly on a dish. Temer. (Stewed Dates.) Peel two dozen fresh dates, remove their stones, pound their pulp, and pass it through a sieve ; give sugar to this puree, add a few drops of extract of roses ALGIERS or lemon, spread it in a layer on a pie dish, and mask the puree immediately with a stiff sauce of good arrowroot or rice flour, prepared with milk, perfumed with orange or lemon. Halouiat Mokhtalifa. (Honey Tartlets.) Make some good puff paste into tartlets, and fill with honey and chopped raisins. Almond Cakes. Make a good sweet puff paste, and mix in some chopped almonds cut into diamond shapes, and fire in oven. Dust with fine sugar. IV.— AMERICA Menu Clam Soup Tomato Soup Stewed Terrapins Oyster Omelette Souffle Calf's Feet Chicken Pot Pie Boiled Stuffed Turkey and Cranberry Sauce Roast Canvas-Back Duck Hominy Croquettes and Baked Sweet Potatoes Pumpkin Pie Strawberry Pudding; Apricot Cups Peach Ice-Cream Crab Savoury Fruit Clam Soup. Twenty-five clams (fresh or tinned) , one quart of milk, three potatoes, two tablespoonfuls of butter, two tablespoonfuls of flour, salt and pepper. Pare and chop the potatoes, and put them on to boil with the milk in a double saucepan. Rub the butter and flour smoothly together, and when the milk and potatoes have been boiling for fifteen minutes stir them in, and boil for eight minutes longer. Add the pepper and salt, and, last of all, the clams. Boil three minutes longer, and serve. Tomato Soup.