Then add 1/2 cup of melted butter, 1 cup of sugar, a
salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and
flour enough to make a stiff dough. Let raise five hours; then roll
out half an inch thick and cut into round cakes. Lay in a
well-buttered baking-pan. Let stand half an hour; then bake until a
light brown. Brush the top with white of egg beaten with
pulverized sugar.
6.--Japanese Fish.
Clean and season a large white fish with salt and paprica and let boil
with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly
done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine,
1 tablespoonful of soy, 1 tablespoonful each of tarragon and
Worcestershire sauce. Let cook until done. Place on a platter. Garnish
with fried parsley and serve with boiled rice.
7.--Swiss Creamed Potatoes.
Boil potatoes until tender and slice them thin. Heat two ounces of
butter; add a dessert-spoonful of flour. Then stir in some rich milk
until it thickens; add the potatoes, salt, pepper and chopped parsley.
Let boil up; add a little hot cream and serve at once.
8.--Belgian Chicken.
Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1
cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of
paprica, a pinch of white pepper and salt to taste. Add the chicken
and 1 glass of sherry wine. Let all cook ten minutes. Add 3
tablespoonfuls of currant jelly. Serve hot with toasted croutons.
9.--Swiss Biscuits.
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