Banquets of the nations

Salmon may be kippered in the same way. The spices may be modified at pleasure, or left out altogether, using, however, a good pinch of cayenne pepper. Tng pa dang mo mo. (Beef Broth and Dumplings.) Put two pounds of the lower portion of a round of beef into a saucepan with sufficient water to cover it ; add a bay leaf, six cloves, an onion, a veal bone, and any beef trimmings that may be handy. Boil well until the meat is done and tender, skimming frequently. Pour the soup through a fine sieve into another saucepan, boil up once more, and stir in a thickening of butter rolled in flour. Put two breakfastcupfuls of any finely chopped vegetables into the soup, as well as an equal quantity of the cooked meat also chopped up, cover over the pan, and simmer gently at the side of the fire for about an hour, skimming frequently. Add salt and pepper to taste, and half a lemon cut in slices. Serve with flour dumplings and boiled rice. THIBET Suet Dumplings for Soup. Skin and finely chop a quarter of a pound of beef suet, dredge it well with flour, add half teaspoonful of salt, one saltspoonful of pepper, and one and a half pints of cornmeal, and mix all well ; then add sufficient milk to form a stiff dough, knead well, and divide into equal portions. Form these into balls not larger than a Tangerine orange, beat them with a rolling-pin to make them light, and then tie them up loosely in small cloths dipped into boiling water ; keep boiling incessantly for two hours, take them out, and dip for an instant in cold water before untying the cloths. Serve them hot in the soup. Another Recipe. Mince rather finely ten ounces of good beef suet, which rub into one pound of flour. Season with pepper and salt to taste. Make a nice dough with a little water, form with your floured hands into small balls, and boil in salted water for two hours. Sho. (Sour Milk.) Place a pan of milk in a cool dry place for two or three days till it is sour and has solidified. Take an equal quantity of sweet milk, or half the quantity of cream, and mix well by stirring them together thoroughly. 641 2 s Po-bae Ja. (Tea with salt and butter.) In making Thibetan tea, pour boiling water into a large bamboo cylinder. A piece of brick tea is broken off and thrown into this. Salt and wood ash are added, butter also. The whole is then churned vigorously. After churning it is poured into a copper or earthenware kettle, which is set beside the fire, and from which the tea is poured — the servant going constantly round and replenishing the cups. LXXXIII.— TURKESTAN Menu Nan gha Uruz Salghan (Breaking of Bread with Salt) Yangi Yemish (Fresh Fruits) At nang Sutai (Fermented Milk Kumos) Koi gashet ning Ash (Pillau of Lamb) Takhoo Kabab (Braised Chickens) Narain (Stewed Mutton) Kublar Kabab (Roast Pigeons) (Goming Ash) (Macaroni Soup) Tukham Poshkal (Pancakes with Syrup) Khochgan Kaimak Tukham (Whipped Cream and Eggs) Tuz lag Chai (Tea with Salt) At nang Sutai. (Fermented Milk Kumos.)