P✪ Strawberry Puddinglace the strawberries in a deep china dish, lightly buttered. Separate the yolks from the whites of the four eggs, place the yolks in a basin and the whites in an egg bowl on the ice. Briskly beat the yolks and sugar to a cream, put in the almonds, mixing thoroughly as they are being added, and the cake or bread-crumbs very gradually. Whisk up the whites of the four eggs to a stiff froth, which stir gradually and lightly with the other preparation, add the cream and butter, mixing well while doing so. Place the preparation into the dish containing the strawberries. Arrange the cherries nicely on top. Bake for twenty minutes in a moderate oven. Serve with whipped cream. Apricot Cups. One pint of milk, two and a half cups of flour, two eggs, one tablespoonful of melted butter, half a tea- 3° AMERICA spoonful of salt, two teaspoonfuls of baking-powder. Apricots as required✪ Apricot Cups. Beat the eggs until light, add the milk, salt, and flour ; beat thoroughly, then add the melted butter and baking-powder. Grease some small cups, half fill with the batter, put into each cup a half apricot, cover with batter, dust with castor sugar, stand the cups in a baking- pan half filled with boiling water, and bake twenty minutes in a quick oven. Serve hot with sweetened cream. Peach Ice-Cream. Make a custard by putting the milk in a saucepan, bringing it to boiling point, and then pouring it very gradually over the yolks of the eggs and the sugar. Add a pinch of salt. Return to the saucepan, and add the cornflour dissolved in a little cold milk. Boil until of the consistency of thin cream. Remove from the fire, and add the stiffly beaten whites of the eggs. When cold, add the flavouring, and freeze. V.— ARABIA Menu Shurbit Khaskhas (Cuscus Soup) (Oemlet) Kebab (Roast Mutton) Fitir bi al-Battikh (Baked Stuffed Melon) Khaskhas (Cuscus) Gibnah wa Urz (Cheese and Rice) Makhlut Khudarat (Mixed Vegetables) Pulio bi al Kumbur (Pilau of Quails) • Murabbit Tin Murabbit Balah (Stuffed Figs) (Stuffed Dates) Urz wa Laban (Rice and Milk) ARABIA Shurbit Khaskhap. (Cuscus Soup.) The " cuscus " (cooscoocpo) is a sort of semolina, or paste of wheat, prepared thus by the Arabs. (The usual semolina makes a good substitute.) Take some good wheat (grain) ; cleanse it well, and wash it in several waters, until the epidermis be some- what tender ; then gather it into a heap on a smooth table, cover it with a damp cloth, and expose it for several hours to a burning sun, that is until the grain swells ; then remove the cloth, spread the corn in a thin layer so as to dry quickly and shrivel in the heat of the sun. In such a state grind it between two millstones, according to the usual process ; but notice that the stones be distant enough to bruise the wheat without pulverising. Winnow it afterwards, to extract the bran and flour which may remain. To prepare this soup, one should have at one's dis- posal a colander without a handle, fitting closely to the mouth of an earthen stock-pot, which is kept hanging by aid of three hooks, so as not, however, to prevent the stock-pot from being closed hermetically.

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Place the strawberries in a deep china dish, lightly buttered. Separate the yolks from the whites of the four eggs, place the yolks in a basin and the whites in an egg bowl on the ice. Briskly beat the yolks and sugar to a cream, put in the almonds, mixing thoroughly as they are being added, and the cake or bread-crumbs very gradually. Whisk up the whites of the four eggs to a stiff froth, which stir gradually and lightly with the other preparation, add the cream and butter, mixing well while doing so. Place the preparation into the dish containing the strawberries. Arrange the cherries nicely on top. Bake for twenty minutes in a moderate oven. Serve with whipped cream. Apricot Cups. One pint of milk, two and a half cups of flour, two eggs, one tablespoonful of melted butter, half a tea- 3° AMERICA spoonful of salt, two teaspoonfuls of baking-powder. Apricots as required. Beat the eggs until light, add the milk, salt, and flour ; beat thoroughly, then add the melted butter and baking-powder. Grease some small cups, half fill with the batter, put into each cup a half apricot, cover with batter, dust with castor sugar, stand the cups in a baking- pan half filled with boiling water, and bake twenty minutes in a quick oven. Serve hot with sweetened cream. Peach Ice-Cream. Make a custard by putting the milk in a saucepan, bringing it to boiling point, and then pouring it very gradually over the yolks of the eggs and the sugar. Add a pinch of salt. Return to the saucepan, and add the cornflour dissolved in a little cold milk. Boil until of the consistency of thin cream. Remove from the fire, and add the stiffly beaten whites of the eggs. When cold, add the flavouring, and freeze. V.— ARABIA Menu Shurbit Khaskhas (Cuscus Soup) (Oemlet) Kebab (Roast Mutton) Fitir bi al-Battikh (Baked Stuffed Melon) Khaskhas (Cuscus) Gibnah wa Urz (Cheese and Rice) Makhlut Khudarat (Mixed Vegetables) Pulio bi al Kumbur (Pilau of Quails) • Murabbit Tin Murabbit Balah (Stuffed Figs) (Stuffed Dates) Urz wa Laban (Rice and Milk) ARABIA Shurbit Khaskhap. (Cuscus Soup.) The " cuscus " (cooscoocpo) is a sort of semolina, or paste of wheat, prepared thus by the Arabs. (The usual semolina makes a good substitute.) Take some good wheat (grain) ; cleanse it well, and wash it in several waters, until the epidermis be some- what tender ; then gather it into a heap on a smooth table, cover it with a damp cloth, and expose it for several hours to a burning sun, that is until the grain swells ; then remove the cloth, spread the corn in a thin layer so as to dry quickly and shrivel in the heat of the sun. In such a state grind it between two millstones, according to the usual process ; but notice that the stones be distant enough to bruise the wheat without pulverising. Winnow it afterwards, to extract the bran and flour which may remain. To prepare this soup, one should have at one's dis- posal a colander without a handle, fitting closely to the mouth of an earthen stock-pot, which is kept hanging by aid of three hooks, so as not, however, to prevent the stock-pot from being closed hermetically.

Banquets of the nations