Banquets of the nations

A pound of the gigot of mutton does very well for this. It should be cut into small thin slices, and placed in a stone jar in layers, alternating with chopped vegetables, such as onions, carrots, turnips, French beans, soaked dried beans, peaches, sliced pumpkins, potatoes, and the grated rind of a lemon. Season each layer well with mixed spices, pepper, salt, and a suspicion of cayenne pepper, and a pounded clove of garlic. Pour over all two teacupfuls of water and one tablespoonful of tarragon vinegar, cover the jar, and put into a slow oven to stew for three or four hours. Arrange the meat and vegetables neatly on a dish, with a border of rice, and serve hot. Tortilla de Haba con Salsa de Tomate. (Haricot Bean Omelet.) Wash and prepare one pint of haricot beans by steeping them into a saucepan of water, and boil them until perfectly soft ; take them out, mash them up with one breakfastcupful of milk, and rub the whole through a fine sieve into a basin. Mix 'in four tablespoonfuls of finely sifted breadcrumbs, the yolks and whites of eight eggs, beaten separately, and salt and pepper to taste. Turn the omelet, when well mixed, into a buttered pan, and bake in a moderately hot oven for from three-quarters of an hour to an hour. Serve on a hot dish with thick tomato sauce. Puchero a la Criolla. (Boiled Fowl and Vegetables.) Select a young fowl (taking care to have it perfectly white), singe and draw it, remove the breastbone and well wash it inside. Wash and clean one pound of rice, and boil it in good consomme; when it is sufficiently cooked, and quite thick, sprinkle part of it with pepper and salt, and put it in the inside of the fowl, turning in the rump to prevent the rice from coming out when being cooked. Tie round with layers of bacon, and place in a pot of boiling water with chopped vegetables, such as carrots, turnips, onions, French beans, Indian corn, soaked dried beans, cabbage, pumpkin, mushrooms, &c, and a few stoned raisins, with the grated rind of half a lemon ; season with salt and a pounded half clove of garlic ARGENTINE mixed with the other vegetables. Have enough boiling water in the pot to cover all. Let it simmer gently from two to three hours. Cut and arrange the meat and vegetables neatly on a dish, with a border of rice, and serve hot. After clearing the stock it can be used as a broth (Caldo) along with some of the vegetables, Asado. (Grilled Beef.) Take a part of the back ribs and flank of beef, and grill it, or roast before the fire, and serve with potatoes and roasted (not boiled) pumpkins. This bit of beef should really be cooked with the hide on ; but in Britain this piece of extravagance would not be thought of. Dulce de Leche con Almendras. (Milk and Almond Cream.) Take two quarts of milk, three-quarters of a pound of sugar, and half a pound of almonds. Put the milk to boil in a pan ; peel the almonds and pound them thoroughly, putting them in the milk at the same time as the sugar. Leave it till it is ready, cooking on a slow fire, and stirring constantly, and only in one direction. The Dulce de Leche should be light brown and rather thicker than treacle. Huevos Quimbos. (Custards.) Take nine eggs and half a pound of sugar. Beat the yolks well. Take little moulds with a little butter and