The blue ribbon cook book

Beat eggs 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. EGG. BALLS. Yelks 2 hard-boiled eggs. J teaspoon salt. Few grains of cayenne. J teaspoon butter. Rub yelks through sieve, add seasonings, and moisten with raw egg yelk to make consistency to handle. Shape in small balls, roll in flour, and saute in butter. Serve in brown soup stock, consomme, or mock turtle soup. PATE A CHOUX. 2\ tablespoons milk. \ teaspoon salt. I teaspoon lard. J cup flour, i teaspoon butter. 1 egg. Heat butter, lard, and milk to boiling point, add flour and salt, and stir vigorously. Remove from fire, add egg SOUPS. 35 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. CRACKERS WITH CHEESE. Arrange zephyrettes or saltines in pan. Sprinkle with grated cheese and bake until cheese is melted. QUENELLES. Quenelles are made from any kind of force-meat, shaped in small balls or between tablespoons, making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked in boiling salted water or stock, and are served as garnish to soups or other dishes; when served with sauce, they are an entree. FRIED OYSTERS. Take large select oysters, wash and drain and wipe. Dip them in the yellow of an egg, diluted with two tablespoonfuls of water, then in bread or cracker crumbs; put in frying basket and fry in deep hot lard. OYSTERS EN COQUILLE. 2 sets of calf brains. 50 oysters. Carefully clean the brains and boil in salt water; scald the oysters in their own liquor until the edges curl, and then cut in small pieces. Chop the brains and mix with the oysters. Take two tablespoonfuls of butter and saute a little finely chopped onion in it; add to the brains and oysters a little chopped parsley, celery salt, salt and pepper. Then add one half cup of cream, two tablespoonfuls of stale bread crumbs. FRICASSEED OYSTERS WITH MUSHROOMS. Thirty oysters, one half cup sliced mushrooms, one tablespoonful butter, one tablespoonful of flour, three gills of cream, one gill of mushroom liquor, yelks of two eggs, season with salt, pepper, and a little celery salt. Cook together butter and flour over hot water, add seasoning, cream, and mushroom liquor, and then the egg very slowly, or it will curdle. Add oysters and mushrooms, and when the oysters are plump and edges curled, serve at once. OYSTER RAREBIT. 6 oysters. J lb. of cheese. 2 eggs. Salt spoon of salt. 1 tablespoon butter. Salt spoon of mustard. Salt spoon of cayenne pepper. Clean and remove the muscle from one half pint of oysters. Parboil them in a chafing dish in their own liquor until the edges curl. Remove to a hot bowl. Put one tablespoonful of butter, one half pound of cheese, broken in small pieces, one salt spoon each of salt, mustard, and a few grains of cayenne pepper into the chafing dish. While the cheese is melting beat two eggs slightly and add to them the oyster liquor. Mix this gradually with the melted cheese, add the oysters, and turn out and serve over hot toast. OYSTERS A LA NEWBURG. 25 oysters. Salt spoon of salt. Heaping tablespoon butter. Yelk of 1 egg. i salt spoon of pepper. 4 spoons of milk or cream. 2 teaspoons of sherry.