Banquets of the nations

fat until of a nice golden colour. Drain on a hot dish with a folded napkin, and serve. Stegt Ryper. (Roast Ptarmigan.) Put in the bottom of a pan a sliced carrot and onion, a bunch of sweet herbs, and a small piece of mace. Clean and truss a brace of ptarmigan, which place in the pan with pieces of bacon on the top of them. Pour in some good milk to half cover the birds. Place the lid on the pan and simmer (not boil) for two hours, adding more milk if the gravy gets too reduced. Strain and thicken it with flour and butter, adding a little semi-glaze; pepper and salt to taste, and boil up once, then pour over the birds. Serve with lettuce and cress dressed with Viking sauce or sauce robin and fried potatoes. Viking Sauce. Take equal quantities of cored and pared apples, grated horse-radish, and double cream. Cover the apples with white wine or dry cider, and cook till tender, and the liquid reduced to half its bulk. Pass the puree through a sieve, and, when cold, mix in the cream whipped to a froth, and the horse-radish. Cover, and serve in an hour's time. This is a capital sauce for fish and meats, hot or cold. Sauce Robin. This sauce is used and made the same as above, but mayonnaise sauce is substituted in place of the whipped cream. NORWAY STiKKELsnARRr.Ron. (Gooseberry Fool.) Simmer two pounds of gooseberries, and a quarter of a pound of raspberries till quite cooked. Then strain through a jelly bag, using pressure to take all the juice out. Put the juice in a pot with a quarter of a pound of sugar and three ounces of cornflour, and stir till it comes to the boil. Tour into cups dipped in water, and serve with cream or king's sauce. King's Sauce. Whip the yolks of six eggs, a tumblerful of good cream, half a tumblerful of good milk, and one and a half tablespoonfuls of sugar in a pan standing in a bain marie ; when getting thick, add the grated rind of half a lemon, a glass of sherry and sufficient carmine to make the colour a light pink. Continue whipping till the mixture is firm and foaming. Serve in a sauce-boat, or pour it over the fruit. May be served hot or cold with any kind ot pudding. Ribs is Creme. (Red Currant Ice Cream.) Take one pound of juice of the berries pressed through a bag, and put in a pan with one pound of sugar. Boil for five minutes ; skim, and let it get cold ; mix in one pint of cream well whipped, and put in a freezing mould covered with ice for three hours. Sour Rye Bread. In a large basin make a dough of twenty-two ounces of rye flour, fourteen ounces of hot water that you can comfort- ably put your hand in, half an ounce of salt, and one ounce of sour dough. After it has been well mixed, sprinkle the top with a little rye flour, cover with a cloth, and stand in a warm place all night. In the morning make a well in the middle of the dough, and pour in seven ounces of lukewarm water and half an ounce of salt. Mix well, then work in gradually three pounds of rye flour, knead very well, cover, and put to rise again in a warm place for two or three hours. Shape into rolls about two feet long and two inches thick, put them on a floured tin and place in a warm place for half an hour or till well risen, and bake in a good sharp oven. Sour Dough.