Banquets of the nations

Put into a saucepan a half pint of rum, three ounces granulated sugar, half a split vanilla bean, the grated rind of a medium-sized orange, and one gill of Marsala wine. Place the pan on the stove, and as soon as the liquid catches fire put on the cover and boil for one minute only. Set the pan on one side to allow the contents to infuse for five minutes, strain into a jar, cover tightly, and let it cool thoroughly. May be poured over any suitable sweet dishes, such as puddings, creams, pancakes, omelets, blanc-mange, etc. LXXIII.— SIAM Menu PhakChimNamphrik (Fresh Salad) Kung Phra (Brawn Salad) Yam Thawsi (Savoy Salad) Miang Mu (Mixed Salad) Taipla Phat thua lantou (Anchovy Salad) (Fried Green Peas) Keng Platepok (Salmon and Vegetables) Haw Mok Pla (Fish Mayonnaise) Keng pla Thepho (Curried Fish) Pla Keng (Roast Prawns) Keng Kai (Curried Chicken) Keng Nok Jah (Curried Guinea Fowl) Kroang mu Ping (Curried Pork) Nua Sai Phat (Curried Venison) Keng Sieng Chee (Kidney Soup) Seang Kaya Phak Thang (Custard Pumpkin) Kan Sai Sai (Cocoanut and Rice Croquettes) Kanam San Kaja (Cocoanut Custard) Kanom Kruey (Banana Fritters) Kanam Plung (Sweet Cake) Fai Thong (Golden Hair) Luke mai lang mag (Assorted Fruit) SIAM Phak Chim Namphrik. (Fresh Salad.) Clean a lettuce, an endive, and some cress ; separate the leaves, mix them, and dress with namphrik sauce. Namphrik Sauce. Red pepper is bruised in a mortar, and then made into a paste with shrimps or prawns in a condition politely described as " high." To this is added black pepper, garlic, and onions. Brine and citron juice give to the compound the necessary liquidity. A little ginger is also considered a desirable ingredient. Yam Thawsi. (Savoy Salad.) Fry a sliced onion in lard, then add half a teaspoonful each of pounded coriander and cumin seeds, a crushed half point of garlic, half a teaspoonful of red chillies (the large kind), and a little salt ; fry for three minutes. Pour in some water and place in this six deer's feet, and stew slowly and steadily for several hours till the meat is perfectly tender. Pluck the meat in small pieces, and put in a dish along with a quarter teacupful of grated cocoanut browned in the oven, two tablespoonfuls of finely minced shallots, a blade of finely minced lemon grass (the dried kind, if first steeped, will do), quarter teaspoonful of mixed tender orange leaves, a tablespoonful of soy, a little sugar, lemon juice, and some finely-shred savoy cabbage. Thoroughly mix all together, and serve. Miang Mu. (Mixed Salad.) Roast twenty-five pea-nuts, which slice fine. Mince fine five button onions and five shallots and fry in lard. Boil six ounces of pork along with four ounces of pig's skin. When tender, cut into strips about two inches long. Dry ten shelled and cooked prawns, which pound to a powder. Mix all the foregoing thoroughly with a little pounded coriander, cumin, pepper, soy, and a small pinch of sugar, as well as a good dressing of lemon juice. Divide the mixture into small portions and wrap in green tea leaves. Lettuce leaves are just as often used. Serve cold. Kung Phra. (Brawn Salad.)