Banquets of the nations

with sour cream. When finished, free the gravy from all fat, and put it in a pan with some good stock, a sliced onion, a bay leaf, a little thyme, a few peppercorns, and reduce to half its bulk. Strain and finish with half a dessertspoonful of vinegar and a large cupful of sour cream, and salt to taste. Serve with potato dumplings. Potato Dumplings. Grate a raw potato and steep in water for an hour ; dry twice in clean cloths. Mix with it two large steamed floury potatoes. Pass them both through a fine sieve. Work in a couple of eggs, with a little pepper and salt, a pinch of thyme, and some flour. Fry some croutons the size of dice in butter. Make round balls the size of a large egg with the dough and a few of the croutons, and pop into boiling salted water ; when they rise to the top continue the boiling for twenty minutes and dish. Nudel Fleckerln mit Zimmet. (Cinnamon Cakes.) Make a dough of one pound of flour and a little water. Work in three eggs and knead well. Roll out several times and hang on the back of a chair for half an hour to dry. Cut into two-inch squares about a quarter of an inch thick, and put into boiling milk well sweetened with sugar. When wanted take them out with a drainer. Put them on a dish, pour melted butter over them, and dust with powdered cinnamon, cloves, and castor sugar. AUSTRIA Kaiser Kuchen. (King's Cake.) Make a dough in a bowl with one ounce of yeast, two ounces flour, milk, and water, which let stand in a dish of hot water till well risen. Mix three quarters of a pound of flour with half a pound of butter, three ounces castor sugar, three eggs, a little salt ; drop in a little water to make into dough Now add the above yeast dough, one or two more eggs, and more butter if wanted. Let it stand in a warm place all night to rise. Then put it in a tin form which has been well buttered, and bake in the oven. It is an improvement to brush the top rather thickly with melted butter. It should be about two inches in height — rather more than less. Take out of form and dust castor sugar on top, and serve with vanilla sauce. Vanilla Sauce. Boil some Indian corn flour with water and sugar to the consistency of thinnish cream, season with vanilla essence and half a glass of Marischino. X. —BELGIUM Menu Consomme aux Legumes (Clear Soup with Vegetables) Creme de Chicoree aux Quenelles (Cream of Endive with Liver Quenelles) Saumon Dunkergne (Stewed Salmon) Filets de Soles Ostende (Cold Fillets of Soles) Filets de Pigeons (Fillets of Pigeons) Langue de Boeuf a la Bruges (Braised Ox-Tongue) Rave Farc6 (Stuffed Turnips) Capon a la Flammande (Braised Fowl) Tarte aux Pommes Cateau Riche (Apple Tart) (Rich Cake) Peche Glace (Peach Ice) Dessert (Fruit) Consomme aux Legumes. (Clear Soup with Vegetables.)