Mix all
together with the whites beaten stiff; then line muffin-rings with a
rich pastry-dough; fill with the cheese and bake in a moderate oven
until brown.
14.--Hungarian Fried Noodles.
Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and
enough flour to make a stiff dough work well. Then roll out as thin as
paper; fold the dough and cut into round pieces; fry in deep hot lard
to a golden brown. Serve hot with stewed chicken.
15.--Belgian Roast Lamb.
Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the
dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of
parsley and thyme; then pour over 1/2 cup of butter and dredge with
flour. Add a cup of hot water and the juice of a lemon. Let bake in a
hot oven until done. Serve with French peas.
16.--Russian Salad.
Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
sour pickles, 2 sour apples, 1 large onion, some beans and capers and
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish with sliced beets and olives;
serve cold.
17.--French Rolls.
Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
pound of sugar. Add 4 beaten eggs; form into rolls; put in a
well-buttered baking-pan; let them raise half an hour. Brush the tops
with beaten egg and let bake until done.
18.--German Herring Salad.
Soak herrings over night in cold water; remove the milch; cut off the
head and skin and cut the herring into small pieces; add 2 apples, 2
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine.
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