Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.
7.--French Fried Cucumbers.
Peel the cucumbers and cut into inch slices. Sprinkle with salt and
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt
and pepper and fry in hot lard until brown. Serve with tomato-sauce
and veal chops.
8.--German Cherry Soup.
Boil 1 quart of cherries until soft; sweeten to taste. Add some grated
lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of
water. Serve ice-cold with macaroons.
9.--Swiss Pancakes.
Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of
bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese,
the yolks of three eggs and the whites beaten stiff. Season with salt
and pepper and mix with 1 tablespoonful of flour to a smooth batter;
then fry in hot lard until brown. Serve hot.
10.--English Tarts.
Make a rich puff paste; roll out thin and cut into squares; then fill
with fruit jam; turn over and pinch in the edges. Drop in a kettle of
deep hot lard and fry until a delicate brown. Sprinkle with pulverized
sugar and serve hot.
11.--Norwegian Rice.
Cook rice until tender; then reheat in a well-seasoned chicken stock.
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