Banquets of the nations

Dry in the oven a couple of boiled potatoes, and mix them with the carrots and turnips, and pass through a sieve into a pot, and stir in slowly the stock (which by this time will be reduced to two quarts), bring it to the boil, and stand it at the side of the fire, and simmer for twenty minutes. Season with salt and pepper, and skim again if necessary ; thicken with the yolks of three eggs, pour it through a fine sieve into a soup-tureen, and serve very hot. Keval-lienta. (Mutton Broth.) Take four pounds neck and breast of mutton ; cut in pieces and wash. Place them in a pot with four FINLAND quarts of water and a little salt ; when come to the boil skim very carefully, add a pint of cold water and skim again. Now add two sliced parsnips, two carrots sliced in halves, half a sliced turnip, one small beetroot, a celery root, a bit of bruised ginger, and some peppercorns. Cook very slowly till the meat is tender. Strain the soup through a hair sieve. Skim off all the fat, return to the pot with a carrot and onion, cut in slices, and a teaspoonful of sugar, whip the whites of two eggs, and mix a little of the stock in them, and add this slowly to the stock, stirring very gently all the time till it comes nearly to the boil. Then pull the pot to the side of the fire, and half an hour afterwards strain through a tammy cloth ; add a tablespoonful of parsley, and bring to the boil, and serve with small dumplings in the soup — the latter made the same as in German and Swiss receipts, only smaller. Keitettya. (Boiled Goose.) Pluck, clean, and truss a good fat goose. Put it in plenty of salted water along with sliced carrot, turnip, celery, and parsley roots, and a good bunch of fine herbs. When thoroughly cooked, dish, surrounded with the carrot and turnip, and serve. Paistettna Lohta . (Fried Fillets of Salmon. ) Take about three pounds of salmon, tail end for preference, remove skin and bones, and cut into seven or Spinach. eight neat long-shaped fillets. Dry well, dust with pepper and salt, and fry in butter. Serve with spinach and soft poached eggs. Clean a couple of pounds, and put into plenty oi boiling water and salt, and boil very quickly, pressing it down with a spoon ; ten minutes will boil it. Drain and squeeze it dry, and throw it into cold water to preserve the colour. Put a good piece of fresh butter and a little salt and pepper in the stewpan, return the spinach well squeezed and beat up. Then press and cut eight round pieces the shape of croutons, and put a soft poached egg on top of each piece. Syotetty. (Braised Veal) Take a loin of good fat calf weighing about six pounds, wash and joint the ribs. Place it in a long pan with a quart of water, four slices of fat pork, two onions, four bay leaves, twenty-four black and twelve white peppercorns, a teaspoonful of coriander, quarter ounce of bruised ginger, a bunch of parsley, and a little salt. Put buttered paper over the top of the pan, and then the lid so as to hermetically seal it. Push into a very hot oven ; after an hour remove the lid and paper, and baste with the gravy till the veal is cooked. If the gravy is insufficient add a little hot stock. When finished, put the joint on a dish, make a sauce of the strained gravy, a little PIN LAND