Around-the-world cook book

of milk, 2 eggs, and i/4 teaspoon of salt. Baste the bread at intervals with this, until it has absorbed as much as possible, and then cover with a thick layer of cheese, and place it in a moderate oven until the custard sets, and the cheese is melted and slightly browned. CHEESE CUSTARD Milk, 1 cup. Grated cheese, 6 tablespoons, Eggs, 2, Green pepper, 1, chopped. Scald the milk in a double boiler, add the cheese and stir until it melts. Then put in the eggs, slightly beaten, season with salt and pepper or paprika. Butter 6 individual molds and sprinkle them with the green pepper. Fill with custard and bake. GNOCCHI Grated cheese, 1 cup, Butter, l^ cup. Flour, % cup. Cornstarch, % cup, Milk, 2 cups. Eggs, 2 yolks. Melt the butter in a pan, and when it is bubbling put in the flour and cornstarch; gradually add the milk and the cheese, and lastly the yolks of the eggs which should be well beaten. Pour into a buttered pan, and allow it to spread so that the mixture shall not be thick. When it is cool turn it onto a cutting-board and cut it into fancy shapes ; diamonds, squares, fingers, etc. Arrange them on a platter and sprinkle with the remaining cheese Place them in the oven and bake until brown. CALF'S HEAD CHEESE Calf's head, 1, Sweet herbs, finely minced, 1 tablespoon, Sage, V2 teaspoon, Onion, 1, small and finely chopped. Roil the calf's head in water enough to cover it, until it leaves the bones. With a skimmer put it into a wooden bowl or tray. Pick out every bit of bone and chop it fine. Add all the seasoning, and lay it in a cloth pressed tightly over it. Put it in a colander and cover with a plate on which a weight is placed. When cold, slice and garnish with parsley and lemons. ENGLISH BRAWN One small pig's head, Salt, 2 tablespoons, Bay leaf, 1, Cloves, 6, Peppercorns, 12, Cayenne, a dash. Clean the pig's head thoroughly, removing the eyes and the brain ; then soak it for 1 hour in cold water. Take from the water, and put it in a pan with 2 tablespoons of salt, and sufficient water to cover it (about 2 quarts). Bring this to a boil, then draw the pan to one side, and allow the contents to simmer for 3 hours. Take it out, place on a hot dish, and remove all the bone. If it has been properly boiled, the bone will come away easily. Cut and shred the meat, preserving the tongue whole. Now discard all but about 2 cupful of the liquor in which it has been boiled, and to this add the bay leaf, cloves, peppercorns, and cayenne, and boil this rapidly together, until it has been reduced to about half its original quantity. Arrange the tongue in the middle of a mold, and pack the shredded meat around it. Then gradually pour over it the liquor, and set it away to cool. When cold, turn out, and cut in slices. PORK CHEESE ENGLISH Cold roast pork, 2 pounds, Pork fat, 1/2 pound, Onions (finely minced), 2, Gravy, 1 cup. Gelatin, 1 teaspoon. Sage leaves, 4, ^ Salt and pepper. Cut the pork and the fat into dice, then pack into a mold with salt and pepper to taste, also add the sage leaves, crushed, and the onions finely minced. Dissolve the gelatin in the gravy, and pour it into the mold over all. Bake for about an hour, and set aside to cool. When cold, turn out of the mold.