Banquets of the nations

Mix three-quarters of a dessert-spoonful of salt, and one ounce of sugar in two pounds of rye flour. Dissolve one ounce of yeast in a pint of tepid water, strain this on the flour, and knead the whole together. Put the dough to rise in a warm place, cover with a cloth and let it swell to twice its original size, then turn it on to a floured board, and knead it, in so much flour, with an ounce of butter and a handful of carraway seeds, that it no longer sticks to the fingers. Divide into loaves about eighteen inches long and two thick and tapering at the ends. Make an incision longways on the top, set to rise for another twenty minutes near the fire, and bake in a good oven. Unleavened Rye Bread. Make the same as leavened, only using rough ground rye, a handful of rye bran, an ounce each of carbonate of soda and cream of tartar, and leave out the butter, sugar, carraways, and yeast. Form into loaves about twelve inches long, six inches high, and six inches broad, and bake in the oven. XXIV.— GREECE Menu Soupa apo Hortarica (Green Soup) Anthi'as mai Ksinoglikon Karikavma (Pike with Sour-Sweet Sauce) Pseto Ami (Roast Lamb) Elaiai Paraghemismenai mai Kastana (Olives Stuffed with Chestnuts) Pasta mai Paraghemisma Kreatos (Meat Dumpling's) Yaprakia Yachni Lachanika (Dolmas of Lettuce) (Stewed Vegetables) Skolopaks Psitos (Roast Snipe) Rodakina Glikisma Loukoumi (Macedoine of Peaches) (Honey and Pistachio Sweet) Paghoton Anthous Portokaleas (Orange Blossom Ice) Epidorpion (Fruit) Soupa apo Hortarica. (Green Soup.) Chop finely two tablespoonfuls of onions, which put in a saucepan with a piece of butter and fry, but not colour ; sprinkle in two tablespoonfuls of flour ; cook for a few minutes ; remove the saucepan from the fire and pour in slowly half a gallon of rich broth. Stir well until the liquor boils, then simmer it till the liquor is moderately thick. Put to the above two cleansed and trussed young fowls, and cook for about threequarters of an hour. When cooked, take them out, skim the fat from the liquor, and pass through a fine sieve into another pan. Stir in a few tablespoonfuls of boiled sour crout, and cook for about fifteen minutes longer. Cut off all the flesh from the fowls, put it into the soup, and boil for another ten minutes : add two or three tablespoonfuls of nettle or sorrel leaves boiled and passed through a sieve. Stir for a few minutes, and serve. ANTHIAS MAI KSINOGLIKON KARIKEVMA. (Pike, with Sour-Sweet Sauce.) Cut up in lengths a filleted pike weighing from two to three pounds, place them in a basin with a good handful of salt and a little water, keeping them thus for one hour ; then wipe them on a cloth, flour, and arrange them, one beside the other, in a stewpan ; spread the bottom of the pan with butter ; moisten to three-parts their height with vinegar ; add a bunch of parsley with aromatics, a pinch of pepper, one tablespoonful of red