Banquets of the nations

Trim off the outer leaves of the cabbage, wash it thoroughly in plenty of water, then cut it into four pieces. Put the cabbage into a saucepan of boiling water with a lump of salt and a small piece of charcoal, and boil it slowly until tender. When cooked turn the cabbage into a colander, and drain it as much as possible. Put a lump of butter, about two ounces, into a stewpan, melt it, put in the cabbage, dredge small quantity of flour over it, pour in half a pint of thick sour milk, and season to taste with salt and pepper. Put the pan over a slow fire, and stir gently with a wooden spoon until the milk is nearly reduced. When cold, press out all the moisture, add one teacupful of cream to a quart bowlful of cabbage, and season with salt and pepper. Put two tablespoonfuls of butter into a frying pan over the fire, and let it get smoking hot ; then put in the cabbage, and brown it quickly on the under side. Turn it at once upside down on a hot dish, and serve. Yarebitza Petchena. (Braised Partridges.) Clean and truss a brace of partridges. Put in a pan a good bit of butter, a sliced onion, a piece of ham, a BULGARIA sliced carrot, and the partridges on top. Fill the pan with good stock half up to the birds, and add a bunch of savoury herbs, a large bay leaf, some mild red pepper, and a little salt when nearly finished. Clear the gravy and stir in a cup of very thick sour cream and the same quantity of cullis of partridge, place all on the fire and finish cooking. Serve with fried potatoes and dressed salad. Cullis of Partridge. Pound roasted partridges ; take a piece of veal cut into slices, with a bit of ham, put these into a stewpan with onions, and a carrot cut into bits ; stew until it sticks, then moisten with good broth and gravy ; season with a slice of lemon, a little sweet basil and mushrooms, and again stew very softly. This done, strain, skim the fat well off (let it be of a good taste), and mix your partridges with it, together with a ladleful of stock cullis ; strain, and use it with any soups or stews. Omlets Sladko. (Sweet Omelet.) Beat up eight eggs and add a little finely chopped lemon peel and a little castor sugar. Melt a good-sized piece of butter in a frying pan, or omelet pan, pour the beaten egg in, and fry both sides a light brown. Have ready a hot dish well sprinkled with castor sugar, score the omelet in lines like a herring-bone by holding a redhot poker close to it ; dish, sprinkle castor sugar over, and serve with any melted preserve poured over, flavoured with creme de menthe, or with thick sour milk whipped to a foam in a sauce boat. XIII.— CANARY ISLANDS Menu Aperitivo (Appetisers) Sopa de Mariscos (Fish Soup) Pescado en Escabeche Sardinas Frescas (Pickled Fish) (Fried Sardines) Lascas Puchero Gofio (Fillet of Beef) (Stew) (Roast Maize) Palomas Salvajes-Ensalada (Wood Pigeons and Salad) Tomates de Huevos (Tomatoes and Eggs) Cabellos de Angel Torta de Almendras (Stewed Melon) (Almond Tart) Queso de Flor (Cheese) Fruta (Fruit) CANARY ISLANDS Aperitivo. (Appetisers.; A liqueur glass of old rum. Periwinkles pickled in vinegar. Sliced sausage strongly flavoured with garlic and olives. Sopa de Mariscos. (Fish Soup.)