Banquets of the nations

Take a large cabbage with a good heart and strip it of its tender leaves one by one ; wash these well, and put them in hot salted water for fifteen minutes to blanch ; drain, and lay them on a cloth. Fry two chopped onions, but do not let them colour ; then chop up the cabbage with a little seasoning, put it in the pan with the onions, and fry over a slow fire. When done, take them off and let them get nearly cold ; then mix up with an equal amount of sausage-meat one teacupful of breadcrumbs, two or three whipped eggs, and one pinch of chopped parsley. Place some thin slices of bacon at the bottom and round the sides of a large timbale mould, and against these put some of the whole leaves, one overlapping another, so as to have no space left ; then put a layer of the forcemeat, then another layer of cabbage leaves, and so on alternately till the mould is full. Cover the top with bacon, and put the mould into a moderate oven for an hour and a half. Remove the fat from the mould, turn out the timbale on to a dish, take the bacon from the top, and pour over a little sharp sauce. Sharp Sauce. To a teacupful of brown stock add a skinned tomato, the juice of half a small onion, the juice of half a lemon, a good pinch of cayenne, and half a tablespoonful of browned flour rolled in butter. Mix all together and boil for ten minutes. Tort z Razowege Chleba. (Brown Bread Cake.) Dry half a pound of brown bread in the oven, grind to powder, run through a sieve, and moisten with good rum. Take a quarter pound of almonds, ground to powder, with a little soft sugar. Mix into a paste the yolks of eight eggs with a half a pound of soft sugar, a little lemon and orange peel, a pinch of powdered cinnamon, and half a powdered clove. Mix bread, almonds, and paste, two ounces of flour, one ounce powdered chocolate, and the whites of six eggs. Put the whole into a buttered tin and bake in a hot oven. Serve with whipped cream ; or when it is cold it can be covered with icing sugar flavoured with chocolate, and decorated with preserved fruits. Faworki. (Love Knots.) To one pound flour take four whole eggs, two ounces fresh butter, two ounces powdered sugar, small cup of cream, and a glass of kummel. Knead thoroughly, roll out very thin, and cut into strips about four inches long and one and a half broad ; make a slit in the centre of each and put one end through, making them into a sort of knot. Fry in hot lard, drain and cover with powdered sugar. Can be served with fresh fruit and cream. KUMMEL. Mix with six pints of spirit (at least 62 over proof) and one pint of brandy (if colourless) the following oils : — Oil of caraway, 1 drachm ; oil of aniseed, 5 drops ; oil of fennel, 2 drops ; oil of lemon, 2 drops ; oil of nutmeg, 1 drop. Boil two and a half pounds of sugar in one gallon of water. Skim carefully, and when cold add to the spirit and oils. Mix well and filter till quite clear. Bottle and keep for two years. Mazurek. (Almond Tart.)