Banquets of the nations

the paste in them, and squeeze it out about the size of vermicelli on to a well-buttered pan or sheet, taking great care not to let the strips touch one another. Put the pan or sheet on a trivet on a moderate fire and let them set ; or as they are squeezed out they may fall upon the pan or sheet on the trivet over the fire, removing them when set to make room for others. Let them all get cold. Well butter a flat biscuit mould, place the strips of paste in it, pour over clarified butter, and bake in a slack oven for twenty minutes. Take out the mould, turn the contents out on a dish, and serve with kymac. Kymac. (Curdled Cream.) Stand a quart of new milk in a china dish about an inch in depth for twelve or fourteen hours in a cool place, taking very great care not to disturb the milk. Now put the dish of milk, with an asbestos mat underneath it, on a closed range for an hour. Very great care must be taken that the milk does not boil, or the preparation will be spoiled ; it must be brought to a heat just before boiling point. Place the dish in a cool place, and stand for other twelve hours. Remove the thick cream carefully from the top and roll it up as neatly as possible, and serve with pastry, preserved fruits, or any kind of puddings or sweets. Sakai Locmassi. (Sultan Quenelles.) Pass through a sieve, into a basin, twelve ounces of flour ; mix with a little salt, a little sugar, a few tablespoonfuls of melted butter, and two or three yolks of eggs. Dilute it with tepid water by the aid of a spoon, giving it the consistence of a frying paste ; at this degree add to it four ounces of yeast. Cover the basin, let the paste rise in a mild temperature to nearly double its volume ; now knead it. When cool divide it into little bits, the size of a fine filbert, which roll to a round shape, and plunge into a frying pan with clarified butter or oil. Two minutes after, drain the quenelles. When cold, plunge them again into hot fat ; as soon as of a nice colour, drain and place them in a basin, largely moisten with thick syrup, perfumed with orange ; when soaked well, dish the quenelles, and pour over Sultan sauce. Sultan Sauce. Melt one ounce butter in a saucepan, then put in one tablespoonful each of flour and sugar, and stir them over the fire until browned. Mix with the above about two tablespoonfuls each of stoned and chopped raisins and dried currants, well washed and blanched, thinly shred almonds, a small quantity of pounded cinnamon, grated lemon peel, bruised cloves, and one and a half breakfastcupfuls of red wine. Boil gently for fifteen minutes. Festec eymessi Caimacle. (Pistachio Cream.) Blanch about a quarter pound of pistachio kernels, pound them in a mortar with one tablespoonful of orangeflower water, and about a quarter pound of castor sugar ; rub them through a close hair sieve into a basin, add one pint of whipped cream and one ounce of dissolved isinglass. Mix well, pour into a mould, set upon ice to set, and serve in the usual way. LXXX V. —VEGETARIAN Menu Brown Soup Cream Soup White Fillets a la Horly Cutlets Norman Green Peas and Potato Cream Omelet and Stuffed Mushrooms Cucumbers Farced Pudding Helene Bavarian Cream Meringues Vegetables in Aspic Orange Ice Cream Fruit Coffee Brown Soup.