Banquets of the nations

Helew Lonze (Almond Pudding) Semakh Mashie (Farced Fish) Shouraba Djaaj (Chicken Soup) Djaaj-Salata (Chicken and Salad) Hellew Khokh (Stewed Prunes) Baitenjen Mashie (Stuffed egg-plant) (Anap, Bourdan, Ukercshkal) (Grapes, Oranges, etc.) Helew Lonze. (Almond Pudding.) Pound some blanched almonds with rose water into a fine paste. Put this in a pot with plenty of sugar, and cook thoroughly, stirring all the time. When sufficiently cooked (which you will know by the sugar being quite melted and come to the boil), pour on to a platter, and when cold out into shapes, and serve with sponge cakes and cognac. Semakh Mashie. (Farced Fish.) Cut some thin fillets of halibut. Spread these with a farce made of pounded fish, crumbs of bread, chopped onions, pepper and salt. Fold them over, smear well with oil or melted butter, cover with fine breadcrumbs, place them in a baking tin (the bottom of which is well covered with oil or melted butter) , and bake in a moderate oven. Baste once when half cooked. Serve with coarse wheaten bread. Cod, ling, hake, turbot, soles, plaice, haddocks, and whiting may be cooked the same way. Shouraba Djaaj. (Chicken Soup). Clean and truss a large fat fowl. Put it in a pot with two gallons of water, adding the legs and feet, which have first been skinned by plotting in boiling water ; put in also some parsley roots, a couple of quartered onions, a sliced carrot, a bunch of fine herbs, pepper and salt. When the fowl is tender remove it ; strain the soup, and serve with crotons. PALESTINE (Hebrew) Crotons. Make a light dough with some very coarse ground wheat (smeed), eggs, and a little salt. Roll it out to a quarter of an inch thick, cut in shapes with a thimble, and plunge into boiling oil. Djaaj. (Chicken.) Dish the chicken of which the soup was made, and serve with wheaten bread and the two under-mentioned salads. Salata Hus wa Flafil. (Lettuce and Pepper Salad.) Incorporate a lettuce torn into small pieces with a couple of thinly sliced green chillies or peppers. Make a dressing of oil, vinegar, pepper, and salt. Salata Heyar wa Bandoora. (Tomato and Cucumber Salad.) Peel and slice a small cucumber very fine, place the slices on a plate and sprinkle with salt, and put pressure on for a couple of hours. Strain off the water, and put the slices in a dish with three or four sliced tomatoes. Dust a little very fine chopped mint over, and use dressing as above. Helew Khokh. (Stewed Prunes.) Soak some prunes in water overnight, and boil very gently for a few minutes in a little water and some sugar. If the prunes are large and juicy, the soaking can be dispensed with. Baitenjen Mashie. (Stuffed Egg-plant.) Cut open six plants ; scoop out inside. Make a farce with a little boiled rice, finely chopped meat, and a teaspoonful of scraped onion, and season with pepper and salt. Fill the plants with this mixture and stew very gently in broth till they are tender without losing their shape. Serve with coarse wheaten bread. LXV.— PERSIA Menu Murraba (Candied Fruits) Dasspeech (Smoked Cod) Bareh (Braised Lamb) Bedingan (Stewed Egg-plant) Moorgh (Stewed Fillet of Chicken) Khiyar Ambar (Farced Cucumbers) Yakne (Mutton Broth) Sinjohn (Braised Larks) Taralvase Halva (Honey Cakes) (Saffron Pudding) Skanjeni (Sherbet)