Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 45

Croutons.—Cut stale bread into cubes and brown in butter in an omelet pan, or butter first, cut in cubes and brown in the oven. Serve with thick soups.

Egg Balls.—Rub to a paste with a wooden spoon the yolks of bard-boiled eggs. Season with salt, pepper or paprica and melted butter, add enough raw yolk or white to mould them. Roll them in white of egg, slightly beaten, and dip in flour. Have them about one-half the size of a yolk. Fry them in butter. Serve one to each person.

Marrow Balls.—Melt a tablespoonful of the marrow, beat it until creamy, then add to it a well-beaten egg and a little salt and pepper and as much soft bread crumbs as it will take. Mould in little balls and cook them in boiling water for ten minutes. Place them in the tureen first before serving.

Noodles.—Two eggs slightly beaten, mix with them two tablespoonfuls of water, one-quarter teaspoonful of salt and enough flour to make a stiff dough. Knead it well for fifteen minutes, then cut off small pieces at a time and roll them as thin as wafers. When very thin sprinkle with flour and roll into a tight roll, cut from the end into thin slices or threads for the soup. Let them dry in a slightly warm oven for an hour. These can be cut before rolling into fancy shapes with the vegetable cutter. Before serving put them in boiling salted water and let them boil for fifteen minutes. Serve in thin soups.

Lemon cut in thin slices is served, a slice to each person.

Macaroni, Spaghetti and Vermicelli is broken in three or four-inch lengths and put on to cook in boiling salted water until tender, then remove from the water in a colander; let the cold water run through. Place on a board and cut in one-inch pieces. If the large-size macaroni is used, cut into one-fourth inch pieces, thus forming rings. Put in the tureen just before serving.