Add the whites beaten stiff. Bake in a
well-buttered pudding-dish and serve cold.
29.--Italian Potato Balls.
Peel and boil potatoes in salted water until soft; drain, and mash
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
of melted butter and 1 egg; add a little flour, and form into balls.
Put them into a well-buttered baking-pan; sprinkle with grated
Parmesan cheese and bake in a quick oven to a golden brown. Serve with
stewed chicken.
30.--Belgian Veal Cutlets.
Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
Fry in deep hot lard; keep hot. Chop a few onions with a clove of
garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful
of flour until brown; add a little water and the juice of a lemon,
salt, pepper and nutmeg to taste. Let boil well; then remove from the
fire; stir in the yolks of 2 eggs, and let get very hot; pour over the
chops. Serve with French peas.
31.--French Lemon Cookies.
Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
beaten. Add the whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a teaspoonful of baking-powder to make
a stiff dough. Roll out thin; cut into small cookies and bake in a
quick oven to a light brown.
_JUNE._
1.--Italian Stuffed Tomatoes.
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion
in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of
chopped parsley, salt and pepper.
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