French dishes for American tables

four ounces of butter, two ounces of Parmesan cheese, an egg, a pinch of red pepper, and a gill of milk, which you have added little by little. Mix all well together, roll the paste out about an eighth of an inch thick, cut it in strips a quarter of an inch wide and six inches long, and send to a moderate oven until colored a light brown. Divide them in bundles of ten pieces each, around which tie very narrow ribbons of different colors. Serve very hot. 518. Cheese Souffles. Put in a bowl two ounces of grated American and the same of Gruyere cheese. Mix well with them the yolks of five eggs. Beat the whites of your eggs until very stiff, mix an ounce of butter with your eggs and cheese, then stir in lightly the whites of your eggs. Pour your mixture into small paper cases, send them to a gentle oven for about ten minutes, and serve instantly. CHAPTER VII. 519. Sweet Omelette. Beat up twelve eggs with an ounce of sugar, and finish as for plain omelette (Art. 478), sprinkle some sugar on top, and serve. 520. Omelette with Rum. Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burning. 521. Omelette with Jam. Make a plain omelette, and, just before folding it in two, place upon it some strawberry, raspberry, or any other sort of jam, according to your taste. Fold your omelette in two, and serve. 522. Omelette a la Celestine. Boil a glass of milk, with which mix thoroughly two tablespoonfuls of rice flour, add four ounces of powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently for ten minutes, stirring constantly, add the yolks of three eggs, mixed in a little water or milk, and half an ounce of butter; stir all together until quite smooth, and keep hot. Beat up ten eggs, with which make ten little omelettes of about four inches in length. Fill each one with a tablespoonful of the above mixture. Heat three quarters of a pound of peach marmalade, to which add a little water. Place your omelette in a circle on a dish, pouring your marmalade in the center, and serve very hot. 523. Omelette Souffle. Separate the yolks of twelve eggs from the whites. Put the yolks of five in a deep dish, with half a pound of sugar, a teaspoonful of extract of vanilla, and beat all together for ten minutes with a wooden spoon. Put the whites of your eggs in a large bowl, and with an eggbeater beat them very stiff, then mix them with your yolks and sugar. Butter a dish, into which pour the above, send to a moderate oven for about twelve minutes, sprinkle some sugar on top, and serve instantly. 524. Fried Bananas. Cut eight bananas in two, through their length, dip them in a paste composed of three eggs, six ounces of flour, well mixed together, and a little water, so as to make a smooth, soft, and rather liquid paste, but sufficiently solid to adhere to your bananas. Add a teaspoonful of soda, and mix thoroughly with your paste, then fry your bananas in hot lard, and, when colored a bright yellow, drain them, sprinkle them with powdered sugar, and serve.