European and American cuisine

let lie on the board to dry for a few minutes; then lay 4 Btrips oyer one another, cut these into fine strips, then dust with flour, shake up well, and leave to dry for 1 hour. Place a saucepan with 2 quarts of boiling water over the fire, add Yt tablespoonf ul salt ; as soon as it boils sprinkle in the nudles, cook 6 minutes ; pour in a sieve to drain. Return the nudles to the saucepan, add 1 ounce butter and iVt ounce grated Parmesan or American cheese, Y^ teaspoonful nutmeg ; put the nudles, 2 inches deep, into a buttered pan. Cover with buttered paper, put over a light weight, and set aside to cool. When thoroughly cold turn the nudles on a board, cut out lYt-inch pieces with a round cutter, roll in fresh grated bread crumbs, dip into beaten egg, and roll again in bread crumbs ; make with a small cutter an incision on top of each croustade, to form a cover, fry in deep fat to a fine golden color ; carefully remove to blotting paper, lift off the cover, hollow out with a spoon, and fill with chicken salpicon or a chicken purée. Beplace the cover, and serve on a napkin. Nudle croustades may be filled with any kind of salpicon. Swedish Timbales. — Mix 1 cup of fiour with 2 cups of milk, 2 eggs, Ys teaspoonful salt, Yt teaspoonf ul sugar, and 1 tablespoonf ul oil, beat for 15 minutes, let stand Ys liour ; fry with a timbale iron in deep fat ; drain and fill them with creamed oysters, lobster, chicken, sweetbreads, etc. BiOE, HOMnnr, and bread CRonsxADEa Boiled Bice & I'Allemande. — Place a saucepan withYt pound well-washed rice over the fire, cover with cold water, boil 5 minutes ; then drain, and rinse with cold water. Put the rice in a double boiler, add ly^ pint milk, Y, teaspoonf ul salt, 1 teaspoonfnl sugar, and Vs tablespoonf ul butter ; cover and cook till tender ; if necessary add more milk. The rice when done should be thick and the kernels not broken. This rice is served as a vegetable to meat Bice Milanaise. — Put y^ pound well-washed rice in a saucepan of boiling water, cook 10 minutes, then drain, and rinse with cold water. Put the rice into a double boiler, cover with 1 pint of water, 1 even teaspoonful salt, and cook till tender and thick, with the kernels unbroken. At the same time melt 2 ounces of butter in a saucepan, add 2 fine-chopped onions and yg fine-chopped green pepper without the seeds, cook 5 minutes without browning, then add y^ pint of stewed tomatoes, 6 fine-chopped mushrooms, 1 even teaspoonful salt, cover and cook slowly 10 minutes. When the rice is done, add it to the onion and tomatoes ; mingle lightly together, and serve in a hot dish. Another way is to add to the above preparation, 5 minutes before serving, 2 ounces grated cheese. Bice witli Apples. — Parboil y, pound of rice 10 minutes in water ; then drain, and rinse with cold water ; return to the saucepan, cover with 1 pint fresh water, add y^ teaspoonful salt, ly, tablespoonf ul sugar, and 6 peeled and fine-cut apples ; cook until done, then serve with roast pork. Bice Timbales^ Plain. — Wash and place y, pound rice in a saucepan over the fire, cover with cold water, cook 5 minutes; RIOB, HOMINY, AND BREAD CROUSTADES. 623