European and American cuisine

boil the nudles of 2 whole eggs as directed. Place a saucepan with 2 ounces butter over the fire, add 2 fine-chopped onions, 1 bay leaf, and 12 whole peppers, cook 5 minutes without browning ; add 1 can of tomatoes, 1 teaspoonf ul salt, y^ teaspoonful pepper, 1 tablespoonful sugar, cook 15 minutes ; mix y, tablespoonful cornstarch with a little cold water, add it to the tomatoes, cook a few minutes. Draw the saucepan to side of stove ; mix the yolks of 2 eggs with a little cold water, add to the tomatoes, stir for a few minutes over the fire ; add 1 tablespoonful unsweetened condensed milk (or 2 tablespoonfuls whipped cream), drain the nudles. When done put them in a hot dish in alternate layers with the tomatoes, and serve. Nndles k I'ltalienne. — Prepare and boil the nudles from the yolks of 4 eggs. Place a saucepan with 1 ounce butter over the fire, add 1 gill of fine-chopped onion, y^ fine-chopped green pepper, cook 5 minutes ; add y^ cupful dried mushrooms previously soaked in cold water, y, can of tomatoes, Yt teaspoonful salt, 1 teaspoonful 520 MACARONI AND NUDLKS. sugar, cook 10 minutes ; drain the nudles in a sieve. Place a layer of nudles in a soufflé or pudding dish, pour over some of the tomatoes, and sprinkle over 2 tablespoonf uls grated cheese ; repeat until all the nudles are placed in the dish, then cover the top with cheese, sprinkle over it 1 tablespoonful bread crumbs, and bake light brown in a hot oven about 10 minutes ; then serve. This dish can also be prepared without the cheese. Nudle Border • — Prepare nudles from the yolks of 4 eggs as directed in foregoing recipe ; boil 6 minutes in salted water, then drain on a sieve. Return the nudles to the saucepan, add 2 ounces butter and Ys teaspoonful nutmeg, toss for a few minutes over the fire ; then fill into a buttered border form, press in firmly and smooth evenly on the top. Set the mold in a pan of hot water, the water reaching half way up the form, cover, and let it stand 10 minutes on side of stove, then turn the border on to a hot dish, and dress the articles to be served with it either on top or inside the border. Boiled Nudles with Bread Crumbs.— Prepare some nudles of 2 whole eggs, as directed in foregoing recipe. Place a saucepan with 3 quarts water over the fire ; as soon as it boils add 1 tablespoonful salt, and gradually sprinkle in the nudles; stir at first lightly to prevent sticking to the saucepan, then cover, and boil 10 minutes. In the meantime grate some stale bread on a grater, put 1 cupful crumbs in a tin pan, pour over 1 ounce melted butter, mix the crumbs and butter well together ; set the pan in a hot oven and bake till light brown, stirring often. Drain the nudles as soon as done in a sieve or colander, put in a hot dish, pour over 1 ounce melted butter, mix with 2 forks, spread the crumbs over the top, and serve. Petites Croustades of Nudles.— Prepare a nudle paste of the yolks of 4 eggs, Y4 teaspoonful salt, Y^ teaspoonful butter, and 1 tablespoonful cream. Divide the paste into 4 equal parts, roll each part out as thin as possible, then cut into 6-inch-wide strips. MACARONI AND NUDLES. 621