High living

RAVIOLI — Make a paste of two cupfuls of flour, two eggs, one-half teaspoonful of salt, and water enough to make a stiff dough. Knead well and roll out into a sheet as thick as very thin cardboard. Cut it in half and proceed as follows : Place teaspoonful of farce in regular rows on the paste two inches apart. Moisten the upper part of the paste and place carefully on top of the lower piece, pressing the two together with the fingers or with a ravioli rolling-pin, forming small cushions between. Cut through the rows down and across with a pastry knife in such a way as to leave pieces about two inches square. Place the ravioli on a board covered with a clean piece of muslin, near the stove, and dry thoroughly. When needed poach them, a few at a time, in clear bouillon for ten minutes. When all are done place in a tureen and pour the soup over the ravioli ; add a few spoonfuls of grated Parmesan cheese, and serve. FARCE FOR RAVIOLI — Take one cupful of cold chicken, veal or fish, chop very fine and rub to a paste, with one calf's or two sheep's brains, parboiled ; add one cupful of bread-crumbs which have been soaked in milk and then squeezed dry, one teaspoonful of onion juice, one-half teaspoonful of salt, a grating of nutmeg, dash of cayenne and thyme, and rub well together. Have ready one cupful of spinach which has been boiled, drained and chopped; stir the spinach into the paste, add the yolks of two eggs, beat for two minutes. ' ^ CHILE COLORADO SAUCE (Mexican) — (For enchiladas or any cold meat.) Roast about fifteen red chile peppers, fresh or dried, in a hot oven until they blister. Drop them into boiling water until the thin outer skin can be peeled off, then rub to a pulp with a potato-masher, adding a very little water. Strain through a colander, add salt, a tablespoonful, or more, of vinegar, a finely chopped onion, and fry all in a large heaping tablespoonful of lard for a few minutes. Add a cupful or more of water and simmer for twenty minutes. ENCHILADAS (Mexican) — Scald two cups of cornmeal in a cup of boiling water. Stir until smooth, then add one egg, a piece of butter the size of an egg, a pinch of salt, half a teacupful of flour and enough milk to make a thin batter. Cook quickly on a hot greased griddle, making the cakes rather thin and as large as a large saucer. Dip each cake into chile sauce (see page 12), place on a hot dish and cover each with grated cheese and finely chopped onion and stoned olives. They can either be rolled or piled on each other like a layer cake with the chile sauce poured over all. Serve very hot. ASPARAGUS A LA MILANAISE — Cut the tops of medium-sized asparagus into two and a half inch lengths. Tie them in bundles and cook in salted water for ten minutes. Drain and arrange on a fire-proof platter neatly, and cover with a rich cream sauce. Sprinkle grated Parmesan cheese thickly over the top and brown in a quick oven.