Banquets of the nations

Mix together an equal quantity of cold roast beef, boiled potatoes, russet apples, and pickled herring cut in small squares. Steep four anchovies in water, drain, cut them into small pieces, and mix them with the above ingredients ; add one tablespoonful each of chopped gherkins, well-drained capers, and chopped tarragon, one tablespoonful of chopped chervil, one finely chopped hard-boiled egg, and twenty turned olives. Pour some oil and vinegar over the salad, season with salt and pepper, and serve in a salad bowl, with some freshly opened oysters on the top. Alma Pudding. (Alma Pudding.) Chop very fine a pound and a half of ox marrow which has been well cleaned. Then mix this with some breadcrumbs, carefully cleaned currants, stoned raisins, shred candied orange and lemon peels ; add five wellwhipped eggs, two glasses of brandy, two glasses of Madeira, a good bit of creamed butter, and sufficient sugar to sweeten. Mix all well together, and put in small buttered cups, and bake in the oven. Serve with a wine sauce or Sauce Roleen. Wine Sauce. Lightly beat six eggs along with four glasses of Madeira and a tablespoonful of sugar. If too thick add a little milk. Sauce Roleen. Beat the yolks of four eggs and two spoonfuls of soft white sugar, in a pan which you have standing in another pan of hot water, till the sugar is melted. Do the same with the whites of eight eggs in another pan, leaving out the sugar ; mix both together, colour a light yellow with a pinch of saffron, and flavour with strong orange flower water. You have the pan still in hot water, so continue whipping till all is firm and light. Serve in a sauceboat or pour over the pudding. Munkar. (Pancakes.) Beat a pint of sour cream till it is quite stiff. In another dish make a dough as thin as possible, with flour, milk, sugar, and a couple of eggs. Mix the cream with this. Put a piece of butter in a pan and when hot pour some mixture in, and fry both sides a light brown ; dust with sugar and roll up, and serve with quartered lemons. Blabar Glasse. (Bilberry Ice Cream.) Crush twenty ounces of good fresh bilberries, which pass through a fine sieve or else through a tammy. Pour this puree into a sugar-pan, and mix in a few spoonfuls of sugar flavoured with vanilla. Set the pan on pounded ice in order to have the puree cooled, stirring continually. As soon as well set by the cold, introduce into it double its volume of sweetened and perfumed whipped cream, kept very firm. Then freeze. Cranberries may be substituted for the bilberries. Rye Bread. Put one tablespoonful of butter and sugar into a basin, pour over one pint of boiling milk, add one teaspoonful of salt ; let the mixture cool, and then add half an ounce of yeast reduced in a teacupful of water. Mix in three breakfastcupfuls of rye flour, and knead well. Do all this in the morning, and let it stand in a cool pantry all night with a cloth over it. Next morning, when it is well swollen, add more rye flour, so that the dough can be easily handled, and knead long and well. Shape it into rolls about two feet long and two inches thick, with tapering ends ; place on a floured baking-tin, put in a warm place for twenty minutes to rise, make three incisions across each loaf, and bake in a good oven. Rye Meal Cakes.