Banquets of the nations

flour, a teaspoonful each of sugar, pounded mushrooms, and sugar browning, and more stock, and salt to taste. Take some green peas, French beans, button onions, cauliflowers, and carrots, all boiled in separate waters, with which garnish the dish. Pour some of the gravy over the vegetables, and serve the rest in a sauceboat along with the potatoes. Paistetta. (Roast Chicken.) Truss, and wrap in greased paper, and roast, a large chicken in the oven. Make a roll of mashed potatoes, which put round the dish you intend to serve it in ; have ready, cut from a cold tongue, as many pieces of the shape of the quenelles ; warm gently in a little gravv, then put the quenelles on the border, having cut a piece off the end so that they may stand properly, with a piece of tongue between each ; put the fowl in the centre ; have ready made a quart of white cullis, which pour over the fowl and quenelles, glaze the tongue and serve very hot with cucumber salad and stewed cranberries. Quenelles. Take three-quarters of a pound of lean veal, and cut it in long thin slices, scrape with a knife till nothing but the skin remains, put it in a mortar, pound it ten minutes, or until in a puree, pass it through a wire sieve (use the remainder in stock) , then take half a pound of good fresh beef suet, which shred and chop very fine, put it in the mortar and pound it, then add three ounces of panada (made as under) with the suet, pound them well together, M3 Panada. and add the veal ; season with half a teaspoonful of salt, a pinch of pepper, half that of nutmeg, work all well together, then add two whole eggs and the white of one by degrees, continually pounding the contents of the mortar ; when well mixed take a small piece in a spoon, and poach it in some boiling water, and if it is delicate, firm, and a good flavour, it is ready for use. If you require some very delicate, add a teaspoonful of white sauce, or even thick melted butter, you can vary the flavour by the addition of a little chopped parsley, eschalot, mushroom, etc. Have two dessertspoons, fill one of them with the forcemeat, dip the other spoon into boiling water, and with it remove the forcemeat from the first spoon and slip it from that into a buttered saucepan, proceeding thus till you have as many as you require ; then cover them with some second stock, and boil them about ten minutes, or until firm, and they are ready for use. These may be used as an entree with a sauce. The flesh of rabbit, fowl, hare, pheasant, black game, rabbit, partridge, pigeon, grouse, etc., may be cooked the same way. Put two-thirds of half a pint of water into a stewpan holding a quart, with nearly an ounce of butter ; when boiling, stir in a quarter pound of flour ; keep it moving over the fire till it forms a smooth and toughish paste. Take it out of the stewpan, and when cold use it where directed. FINLAND Cucumber Salad. Remove the green skin from two cucumbers, and cut into very thin slices, which place on a plate and sprinkle lightly with salt ; put another plate on top and press out the moisture, after which mix with a couple of young lettuces which have been carefully cleaned, and plucked into small pieces. Pour over a plain dressing of oil, vinegar, and seasoning. Mansikka. (Blanc Mange.)