Banquets of the nations

Cut nice small fillets of mutton, rubbed well with aromatics ; grill them on the spit, and serve with peas or beans, cooked in well-flavoured stock, and finished with a piece of butter and yolk of eggs. Serve also with pickles and sharp salad. Elmek Kataif. (Sweet Pastry.) Prepare one pound of puff paste of six turns ; put it in a cold place for a few minutes, then roll it out to a quarter of an inch thickness. Cut with a sharp knife into pieces of rectangular shapes, about four inches long and two inches broad, which cut again into halves across from one corner to the other ; mark with the point of a knife in lines conveying to the square corner, so as to resemble a fan. Butter a baking tin, lay the pieces of paste on their sides on it, leaving a small space between them, and bake in a very quick oven. Arrange them on a hot dish, dust over with castor sugar, and pour over a well-sweetened puree of oranges mixed with curdled milk. Turlu. (Stewed Vegetables.) Cut a small raw carrot into large dice, put it into boiling salted water, and cook for a few minutes ; do the same with a raw turnip, cooking each separately. Drain and place them in a pan with half a gill each of cooked peas and French beans cut in half- inch lengths, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower. Moisten with half a pint of bechamel sauce, and season with half pinch each of salt and pepper, and a point of garlic. Let simmer till all the sauce is taken up, and then serve with sharp salad and mixed pickles. Sharp Salad. Take a. suitable quantity of burnet, chervil, tarragon, celery, with two leaves of balm, two finely minced shallots and green chillies, and mix with a few capers ; make a dressing of two tablespoonfuls of oil, a little salt, and a tablespoonful of vinegar, with a good dash of cayenne, and the juice of a lemon. Lhanze Yarsuh. (Almond Cakes.) Put half a pint of water in a large saucepan with a little more than a quarter pound of fresh butter, two ounces of sugar, two ounces of finely chopped almonds, the peel of one lemon, and a pinch of salt. Boil it till the butter is melted, then take the lemon peel out ; throw in sufficient finely-sifted flour to make a stiff paste, along with some chopped almonds. Stir it over the fire with a wooden spoon till the paste can be easily detached, from the pan, then take it off. Break in, one at a time, five or six eggs ; but do not put more than the paste can absorb, and mix each one in before adding the other. Shape the paste into equal sized balls and put them about one inch apart from each other on a baking sheet. Brush over with a paste brush dipped in beaten egg and milk ; put them in a moderately hot oven, and do not open the door until done or they will flatten. Dry them, detach from baking sheet, and with a knife make a small hole in the top and put in a teaspoonful of chopped raisins and dates mixed with honey. Maxwiey. (Leg of Mutton.)