Читать книгу Standard Paper-Bag Cookery - Emma Paddock Telford - Страница 15

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SOUP ACCESSORIES.

Bread Sticks.—In preparing these, any bread dough may be used, though that with shortening is preferred. After it is kneaded enough to be elastic, cut into pieces half the size of an egg, then roll on the molding board into a stick the size of a pencil and about a foot long. Lay these strips in the well-greased paper bag, let them rise a little before putting in the oven, then fasten the bag and bake with a moderate heat, so they will dry without much browning.

Croutons Toasted.—Slice bread that is stale but not too dry, into pieces about half an inch thick, cut these slices in uniform cubes and put in a well-greased bag. Shake occasionally and let toast for ten minutes.

Crisped Crackers.—Split butter crackers and spread with butter. Put into the paper bag buttered side up and bake ten minutes. These are delicious with vegetable soups and in fish chowder and oyster stew.

Egg Balls.—Drop the yolk of four eggs into a cup and set in a pan of water over the fire. When the yolks are cooked hard and mealy, pound to a paste and season with an even teaspoonful of salt, a pinch of cayenne or a more liberal sprinkling of paprika. Mould into balls the size of grapes, by mixing the yolk of a raw egg with the cooked paste, rolling lightly in the white of an egg, then in flour. Tuck into a small buttered bag, fasten, and set in oven for five minutes to become firm.

Forcemeat Balls or Quenelles.—Chop very fine any cold meat you have on hand, and season with salt, pepper, chopped parsley and a little onion juice. For one cupful of the prepared meat, beat one egg until light, stir in with hashed meat and add just enough flour to make cohesive. Roll in the hands to the size of hickory nuts, put in paper bag and cook ten minutes.