Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt
and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss
cheese. Mix well with 1/4 pound of flour or enough to make a stiff
dough; roll out and cut into round biscuits. Bake in a moderate oven
for twenty minutes, and serve.
10.--French Fritters.
Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
butter; then stir in enough sifted flour until thick and smooth. When
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry
in deep hot lard to a golden brown. Serve with wine sauce.
11.--German Waffles.
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks
of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2
teaspoonfuls of baking-powder, a pinch of salt and the grated peel of
a lemon. Mix well; add the whites beaten stiff and bake in a well
greased waffle iron. Sprinkle with pulverized sugar and serve hot.
12.--Dutch Rice Fritters.
Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2
cup of flour with 1 teaspoonful of baking-powder and a pinch of salt.
Add some sugar to taste. Beat to a light thick batter and fry a
spoonful at a time in boiling lard. Sprinkle with pulverized sugar and
serve hot with cooked fruit.
13.--French Lettuce Salad.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar.
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