Banquets of the nations

saltspoonful of salt and half a teaspoonful of paprica pepper. Stir well with a wooden spoon, and briskly cook for ten minutes, or until of a good golden colour ; then add one tablespoonful of flour, a sliced carrot, and a sliced onion. Stir well again, moisten with a gill of claret, half a pint of broth, half a gill of tomato sauce, and one gill stock cullis, adding a bay leaf and a saltspoonful of thyme. Stir, boil for five minutes, put in two medium-sized raw potatoes (peeled and cut into pieces three-quarters of an inch square), cover the pan, and slowly cook for ten minutes. Place the pan in a hot oven and cook again for forty minutes. Remove from the oven, take out the bay-leaf, skim off the fat, put the stew into a hot dish with six dumplings on top. Serve very hot. Potato Dumplings. Boil six peeled and sliced potatoes to a pulp in milk and a little salt water ; whip till quite smooth ; grate twelve raw potatoes, which soak in several fresh waters for half an hour, then pour off water very carefully ; squeeze the grated potatoes in clean cloths to take all the water out ; it must be as dry as sawdust. Loosen it in a basin with the hands, first putting in a little salt. Pour the boiling pulp over it, stirring all the time to make it into a dough, which must not be too stiff ; if too stiff add more milk. Fry in butter some pieces of bread cut into dice, arid mix them with the dough. Make balls twice the size of a walnut, and boil in salted water till they float, then draw to one side of the fire and simmer for twenty minutes, or till cooked. Serve with hare or any joint with a good gravy. If any left over, when cold they may be cut in slices and fried in butter. Tomato Sauce. Fry in two ounces of butter for ten minutes, stirring all the time, two ounces chopped lean ham, one sliced carrot, one sliced onion, one chopped leek, a tablespoonful chopped parsley, a sliced head of celery, one clove, a half-teaspoonful whole peppers, a bay-leaf, a little thyme, a chopped green pepper, and half a point of garlic. Then add two tablespoonfuls of flour ; mix well, cook for five minutes ; put in one quart tinned tomatoes or two quarts fresh tomatoes cut in slices, and half a quart of cold water. Mix thoroughly, cover the pan, and let boil very slowly for an hour and a-half , giving an occasional stir. Strain through a sieve, then strain again through a cloth into a pan ; heat up and serve. If for future use put into bottles, and when cold cork closely. Vergoldete Kliechli. (Golden Fritters.) Boil a pint of fresh milk in a small saucepan, add one gill of white wine and four ounces sugar, and boil for two minutes. Dredge in three ounces farina and half a teaspoonful ground cinnamon, stirring with a spoon for two minutes, and boil gently for fifteen minutes. Stir in two yolks of eggs over soft heat for three minutes. Pour it into a shallow buttered tin, neatly smooth the surface, and let stand till cold. Turn it out on to a lightly-floured table, cut into equal fancy shapes, egg and breadcrumb them, and fry in boiling fat till a golden brown ; drain on a cloth, pile neatly on a folded napkin, sprinkle a little powdered sugar over, and serve with Tyrolean sauce. Tyrolean Sauce.