Mix
well together to a smooth paste. Have ready some buttered toast; place
on a dish, spread with the mixture and set in the oven until melted.
Serve at once.
10.--Irish Ham Omelet.
Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff
and mix with a tablespoonful of cream. Beat 2 ounces of butter in an
omelet pan; add the beaten eggs and shake the pan to spread evenly.
Have ready some finely minced ham. Spread on half of the omelet, fold
and serve at once on a hot dish.
11.--Jewish Stewed Tongue.
Boil a calf's tongue in salted water until tender; skin and slice
thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir
in 1 tablespoonful of flour until brown; add 2 cups of the water in
which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves,
1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let
all boil well; then add the sliced tongue. Let simmer ten minutes.
Serve hot or cold.
12.--French Prune Souffle.
Cook 1/2 pound of prunes until soft; remove the stones and cut the
prunes into small pieces. Mix with some chopped nuts and the yolks of
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
a pudding-dish and bake in a moderate oven for ten minutes and serve.
13.--Italian Cooked Eggs.
Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
anchovies, some onion juice and 1 tablespoonful of finely chopped
parsley.
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