Line the pudding-dish with a rich
pie-paste. Fill with the noodles and pour over some melted butter.
Bake until brown. Serve hot with lemon sauce.
16.--Polish Stewed Chicken.
Clean a fat hen and cut into pieces at the joints; season and let stew
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.
When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel
and 1/2 cup of wine. Let cook until tender and serve on a platter with
cooked rice.
17.--Madras Curried Apples.
Peel and core 4 sour apples and cut into rings; then sprinkle with
curry-powder and let fry until tender. Add a few thinly cut shallots.
Cover and let simmer until done. Serve on a platter with boiled rice
and pour over a curry sauce.
18.--Irish Batter Cakes.
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of
melted butter, 1 small cup of milk and sifted flour enough to make a
smooth batter. Beat well. Add the whites of eggs, beaten stiff and let
fry a golden color; then spread with jam and serve hot.
19.--Spanish Baked Eggs.
Poach eggs as soft as possible. Butter a baking-dish; add a layer of
bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle
with salt, pepper, grated cheese and chopped parsley. Cover with
bread-crumbs and pour over some cream sauce. Let bake in a hot oven
until brown on top. Serve with toast.
20.--Scotch Stewed Onions.
Boil 1 dozen small onions and 4 leeks in salted water until tender;
drain.
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