Banquets of the nations

Oliva y Queso. (Olives and Cheese.) Stone carefully twelve green olives. Place in a bowl half an ounce each of cream and grated cheese, two saltspoonfuls of salt, one saltspoonful paprica, half a teaspoonful chopped parsley, the same of chervil, and one teaspoonful anchovy essence. Mix until a smooth paste, and fill the olives with it. Sopa de Cebollas. (Onion Soup.) Peel and cut in small dice six large onions, put them in a pan with four ounces of oil, and fry a light brown ; then add a tablespoonful of flour, and rather more than less of a quart of water ; boil until the onions are quite soft, pass the whole through a sieve, season with a spoonful of salt, a pinch of pepper and sugar. Before serving add the yolks of three eggs whipped up in a tumblerful of cream (or two tumblerfuls of milk reduced to half the quantity), and stir well over a gentle heat, being careful that it does not boil. Cut the crust of a French roll into strips, place them in the tureen and pour the soup over. Salmonete. (Red Mullets.) Place two red mullets upon a strong dish, not too large, sprinkle over a little chopped parsley and onions, a little pepper and salt, and a little salad oil ; put them into a warm oven for half an hour. Serve with onion sauce poured over or in a separate sauceboat. Onion Sauce. Put half a tablespoonful of chopped onions in a stewpan with a teaspoonful of salad oil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of white sauce, with a little chopped parsley ; reduce over a sharp fire, stirring until it becomes rather thick. May be served with any meats or fish. Tortillas con Papas. (Potato Omelet.) Break six eggs in a basin or stewpan, and add to it a teaspoonful of chopped parsley and one of chopped shallot or spring onions, half ditto of salt, and a pinch of pepper, and beat it well up together. Then add two large cooked watery potatoes cut in small dice. Put into an omelet-pan two ounces of oil, then pour in the egg mixture ; stir round with a spoon. As soon as it begins to set lightly move it to that part of the pan opposite the handle, so that it occupies only onethird ; hold it so that that part of the pan is the lowest ; move with a spoon the outside edges over, and let it remain half a minute, so that it receives a good colour ; turn it over on to the dish so that the bottom is at the top. It must not be too much done, and served very hot. Asparagus, ham, kidneys, mushrooms, and tomatoes chopped fine may be substituted for the potatoes. Paella. (Stewed and Baked Meats.) Cut a chicken into twelve pieces, a, pigeon into three, a pound of beef into inch squares, a quarter pound of SPAIN (South) fat bacon into dice, and two small smoked sausages into quarter-inch thick slices. Put these in a pot with a gallon of slightly salted water, a half pound of green peas, a half pound of soaked beans, three onions cut in quarters, and one carrot sliced, and a handful of stoned olives ; bring to the boil, and skim very carefully. Then simmer at the side of the fire till all the meats are tender, having first added six potatoes cut in quarters, and a seasoning of pepper and salt. Strain the gravy and reduce to a semi-glaze. Put the meats, etc., into a deep dish, and pour the gravy over.