Banquets of the nations

Tukham Poshkal. (Pancakes with Syrup.) Prepare a pancake batter with four eggs, four tablespoonfuls of flour, two ounces of warmed butter, one ounce of sugar, and half a pint of warmed milk. Put a lump of butter into a frying pan, melt it, then pour in a thin layer of the batter. Fry until browned on one side, then turn it over and brown the other. Continue in this way until all the pancakes are cooked, putting more butter into the pan when required. Beat the yolks of four eggs, and mix them with half a pint of sour cream ; then put in two tablespoonfuls of well-washed currants, the same quantity of sultanas, and a small quantity of grated lemon peel. Spread the mixture over the pancakes, roll up lightly, lay them in a buttered dish, moisten with a few tablespoonfuls of sweetened milk, and put a small piece of butter on each. Place the dish in the oven until the pancakes are lightly browned, and serve while very hot with a sweet syrup made with brown sugar poured over. TURKESTAN Khochgan Kaimak Tukham. (Whipped Cream and Eggs.) Sweeten one quart of milk with castor sugar and put it over the fire until boiling. Whisk the whites of six eggs to a stiff froth, drop the froth in small quantities into the milk, turn them over once or twice, then take out, and lay them on a fine hair sieve to drain. When all the white of egg has been used, beat the yolks of the six eggs and stir them into the milk, adding more sugar if required. Stir the cream at the edge of the fire until thick, but without letting it boil, or the eggs will curdle ; then turn it into a basin and stir it occasionally until half cold. Flavour the cream with a few drops of rosewater and half a wineglassful of brandy ; turn it into a glass or fancy china dish, and arrange the poached whites of eggs on the top. LXXXIV.— TURKEY Menu Zarzavat TchifirbasS (Vegetable Soup) Kalcan Balighi Tavasi Midia Delmase (Fried Turbot) (Stuffed Mussels) Kiymali Beurek (Beef Pie) Inghinar Dolmase (Stuffed Artichokes) Pilij Yahni (Chicken Paste) Zarzavatli hamour Ischi (Vegetable Croquettes) Soouk Taouk (Cold Fowl) Salata (Salad) Taaze Fasoulia (French Beans) Talli Kadaif (Puff Paste) Kymac (Curdled Cream) Sarai Locmassi (Sultan Quenelles) Fistik ezmessi Caimaclis (Pistachio Cream) Yemish (Fruit) Cahve' (Coffee) Zarzavat Tchiorbase. (Vegetable Soup.) Put into a stewpan half a leg of mutton, a knuckle of veal, the bones and trimmings of a chicken, four quarts of water, and boil the meat till tender. When cooked, strain the liquor off the meat, and put two quarts of it into another stewpan. Mix one teacupful of ground rice to a smooth paste, put in the soup, and stir it over the fire till boiling ; then move the stewpan to the side. Chop and mix together an equal quantity of bacon, ham, and mutton, season them with salt, pepper and one pinch of parsley, and add five ounces of blanched rice. Divide the mixture into small equal quantities, wrap each one up in a tender cabbage leaf (blanched), truss them, and lay them side by side in a flat stewpan ; cover with fat broth, put the lid on the stewpan with hot ashes on it, and braise the contents over a moderate fire. Skim the fat off the soup, mix with it a piece of butter that has been worked with a little curry-powder, and stir it over the fire for a few minutes.