The Boston cooking-school cook book

cup. Add one-fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt, paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small cubes. Noodles 1 egg ½ teaspoon salt Flour Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup. Noodles may be served as a vegetable. Fritter Beans 1 egg 2 tablespoons milk ¾ teaspoon salt ½ cup flour Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on brown paper. Pâte à Choux 2½ tablespoons milk ½ teaspoon lard ½ teaspoon butter ⅛ teaspoon salt ¼ cup flour 1 egg Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper. Parmesan Pâte à Choux To Pâte à Choux mixture add two tablespoons grated Parmesan cheese. White Bait Garnish Roll trimmings of puff paste, and cut in pieces three-fourths inch long and one-eighth inch wide; fry in deep fat until well browned, and drain on brown paper. Serve on folded napkin, and pass with soup. Fish Force-meat I ¼ cups fine stale bread crumbs ¼ cup milk 1 egg ⅔ cup raw fish Salt Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée strainer.