Banquets of the nations

Fritadas de Banana (Banana Fritters) Moz Polo (Walnut Cake) Fruta (Fruit) BRAZIL Puchero a la Criolla. (Oxtail Soup.) Take a pot and put it on the fire with water, noticing that the quantity be in proportion to the meat to be used ; put in the meat, which should consist of the thicker parts of the tail and bits of ribs of beef cut across, with a little salt, and leave it till it boils and skim it. If the soup is not clear put in a little cold water, and after it boils skim it again. Then put in onions, French beans, cabbage, dried beans, pumpkin, parsley, bits of bacon, and some bits of sausage, a bunch of fine herbs, and some celery, more salt, and a little cayenne pepper. After the vegetables have boiled put in some rice (previously soaked for two hours), and when it has swollen take the pot off the fire. Serve with the vegetables and pieces of the tail and rib meat cut in neat pieces. Peixe Guisado. (Stewed Gurnard.) Cut the fish into slices and place in a stewpan with sliced Spanish onions and tomatoes ; pepper and salt, Pour over them two wineglassfuls of stout port wine, with same quantity of salad oil, a tablespoonful of anchovy sauce, and a little cayenne. Stew gently until the onions are quite cooked, then pour in a breakfastcupful of nicely boiled rice, and serve. No water to be used. Carne Secca. (Dried Beef.) Soak two or three pounds of dried salted beef till the brine is well washed out. Put it in a pot of water and boil steadily (being careful to skim away any fat or dirt that may rise) till three-quarters cooked, then put in some onions, carrots, cabbage, green peppers (pimentas), a little black pepper. Finish cooking. Dish the meat and surround with some of the vegetables, putting some of the stock in a dish. Serve with fricassee of beans. Fejoues. (Fricassee of Beans.) Blanch and skin one quart of well-softened black beans, put them into a saucepan with one breakfastcupful of water or veal broth, and add a small bunch of sweet herbs, a little each of mace, grated nutmeg, salt and pepper, and one wineglassful of white wine. Cover over the saucepan, and cook gently for fifteen minutes, then remove the bunch of sweet herbs, and add a small lump of butter kneaded with flour, tossing it about in the pan until it is dissolved and the liquor thick. Put the yolks of two eggs in a basin, pour in one breakfastcupful of cream, and beat well together. Add them to the saucepan, and stir it in one direction until the liquor is quite thick and smooth. Remove the pan from the fire, add the juice of half a lemon, turn the fricassee on to a hot dish, and serve. If dried beans are used, they must be soaked in salt water for ten or twelve hours, and then boiled until they are tender, when the skins will easily come off. BRAZIL Carne Anada. (Fillets of Mutton.)