Banquets of the nations

A quarter of an hour previous to serving take up the fillets of the duck and pare and cut them in neat pieces ; slice in a slanting direction the sausages ; cut in long squares the lean bacon and brisket of beef. Put all these garnishes into the tureen, with a few tablespoonfuls of cooked beetroots cut in thin strips, as well as two dozen little dumplings, about the size of a walnut, formed with a hash of beef and mushrooms covered with a good thin pastry and boiled in salted water. Pour the consomme over these garnishes. If the soup should have lost its fine rose colour it may be helped with a few spoonfuls of raw but filtered beetroot juice, or a few drops of carmine. Krupnik. (Barley Cream.) Take about one pound meat, the same weight of a knuckle of veal, and some chicken bones, to a quart of cold water. Boil up, skim, add a few carrots and parsley roots cut into very fine slips ; boil slowly for three hours and skim very carefully. Put half a pound of pearl barley into a stewpan with one quart of boiling water, a little salt, and butter the size of an egg ; cover the stewpan, bring the liquid to ebullition, and remove it back, stirring the barley from time to time. One hour after, work it carefully with a wooden spoon for five or six minutes in order to bruise it. Moisten by degrees with three pints of the stock. Let the liquid boil for one hour at the side of the fire ; pass it first through the sieve, and afterwards through the tammy. Pour the cream into a stewpan, let it boil up, add to it a little sugar, also a few potatoes cooked and cut in slices. Season with pepper and salt. Cut the stock meat into pieces and serve in the tureen with the soup. Before serving put a small spoonful of finely-chopped parsley into the tureen. Raki Nadziewane. (Farced Crayfish.) Thirty crayfish well washed and boiled. Carefully take the meat out of shells without destroying them ; mince the meat fine, and mix with half a pint of boiled rice, a little butter, some finely-minced fennel, pepper and salt to taste. Add when cool three whole eggs ; mix well, and fill the shells of the crayfish, which put into a saucepan, cover with sour cream, and stew covered for ten minutes. When serving add to the gravy a few breadcrumbs and a teaspoonful of chopped fennel. Serve sauce separately. Szczupak Faszerowany. (Stuffed Pike.) Take a four-lb. or five-lb. pike; scale, cut off head, and very carefully skin the fish, keeping the skin as whole as possible ; cut all the meat off the bones, chop, and put through a mincing machine. Take four small rolls which have been soaked in milk, grate two onions, one parsley root, half a carrot, and a bit of celery ; mix all with the meat. Add a little pepper, salt, nutmeg, and a quarter pound fresh butter ; chop all together once more. If too stiff add a little milk. Stuff the skin with this mixture, which secure with thread, making it as good a shape as possible. Put it in a fish kettle with plenty of parsley, carrots, &c. Cut the carrots and turnips into dice and stars (use as decorations when serving), and pour on cold water. Cover and stew slowly for an hour. Serve with horse-radish sauce, with an extra spoonful of wine vinegar added to it. Flaki. (Chopped Tripe.)