Banquets of the nations

Khoshab. (Stewed Raisins.) Soak some table raisins till swollen and quite soft. Then put on the fire in the same water, and cook till tender. Eat cold. VIII.— ASIA MINOR Menu Chorba (Broth) Rosto (Roast Chickens) Baluk (Fried Fish) Shiftah Composto (Stewed Peaches) Kuftes Umurta Dolma (Minced Balls) (Stuffed Eggs) Etll BeobrSk Khiyer (Lamb Croquettes) (Stuffed Cucumbers) Badem Beobr6k (Almond Pastry) Pilaf (Savoury Rice) Kayfe (Coffee) Chorea. (Broth.) Take all the trimmings of lamb, mutton., fowl, all the necks, feet, gizzards, bones of fowl, pigeons, and a good shank of mutton. Chop all into small pieces, cover with cold water, and let it boil. Skim, add carrots, cabbage, onions, and two vegetable marrows, all cut in pieces, a bunch of fine herbs, some peppercorns, and salt. Boil all together very slowly for four hours. Strain, and when quite cold, and the fat firm, take the latter off. Heat the cleared stock and put in some small (about the diameter of a shilling) highly-spiced meat balls (any kind of meat), some very fine rice previously boiled, and when the balls are cooked put in lemon juice and some pieces of hard boiled eggs, and serve. Rosto. (Roast Chickens) Clean fat, tender chickens, and stuff them with a farce of boiled rice, chopped nuts, raisins, salt, pepper, and a pinch of cinnamon. Roast in the oven till finished. Serve portions of chicken and stuffing, and eat with bread and pickles. Baluk. (Fried Fish.) Make a batter of flour, oil, pepper, and salt ; dry some fillets of fish, dip them in the batter, and fry in oil. Serve with salad made of lettuce dressed with oil, vinegar, pepper and salt, and eat with bread. ASIA MINOR Shiftah Composto (Stewed Peaches). Skin some peaches, cut them in halves, and stew in a strong syrup of sugar till the fruit is quite clear. Serve cold. Kuftes (Minced Balls). Take one pound three ounces of minced mutton, and let the eighth part of it remain uncooked. Have some pieces of onion fried in butter, and when they become of a brown colour fry the meat in it ; add some water and boil till tender. When this is done, take it out and put in some salt, one teaspoonful of cardamoms, one teaspoonful of cumin, a pinch of caraway and a good pinch of pepper, all ground together. Then grind the eighth part of the meat which was kept uncooked, and mix it with the fried meat, the ground condiments, and a considerable quantity of minced parsley, and make all this into small balls. Put them in a pan along with a little Water and two ounces of butter, and stew very slowly. Garnish the dish with sliced hard-boiled eggs and lemons. Serve with bread and pickles. Umurta Dolma (Stuffed Eggs). Boil some eggs hard (seven minutes). Cut the ends off and carefully remove the yolks. Make a mixture of boiled rice, finely-ground meat (the latter previously fried in butter), the yolk of the eggs, pepper and salt. Fill the eggs with this, put the tops on, and fix with eggs and flour, and cook in butter. Serve with bread and pickles. Etli Beobrek. (Lamb Croquettes.) Mince some fat lamb, and cook it in a little water very slowly ; add water from time to time as needed. Flavour with salt, pepper, cinnamon, and a minced onion.