The international cook book

Mix dry ingredients thoroughly and add two-thirds cup milk and the beaten eggs, enough to make a soft dough. Drop by spoonful into stew or gravy. Cover tightly and cook fifteen minutes. Dumplings may be cooked in salted water and then drained. Served as a potato substitute. Mixed Sauce To one-half cup of French dressing add two tablespoons horse- radish sauce, one tablespoon chopped chives, and one tablespoon chili sauce. 236 THE INTERNATIONAL COOK BOOK Cucumber Sauce yi cup cream i tablespoon horseradish sauce y^, teasp>oon salt 2 tablespoons vinegar Y% teaspoon pepper i cup chopped cucumbers Mix cream and seasoning together. Add two tablespoons vin- egar very slowly. Add the chopped cuciombers. Mix well. Egg Sauce 2 tablespoons flour i cup stock \^ cup butter i green pepper (chopped) X teaspoon salt Yolks of 3 hard-boiled eggs (riced) Cook flour with butter and add stock. When thick, beat welL Add egg yolks and pepper, chopped fine. Mix thoroughly. Hollandaise Sauce ^ cup butter Cayenne (dash) 3 egg yolks K <^up boiling water yi, teaspoon salt Juice of Yi lemon Cream the butter. Add the egg yolks one at a time, beating thoroughly, then add seasoning and water. Cook in a double boiler until thick, beating constantly. Add the lemon juice last. Serve at once. Horseradish Sauce, No. 1 )/2 cup grated horseradish M teaspoon salt % cup lemon juice i tablespoon sugar I cup whipped cream Mix horseradish with salt, sugar, and lemon juice. Fold in the whipped cream. Garnish with chopped parsley and paprika. Horseradish Sauce, No. 2 Y cup grated horseradish i teaspoon salt 3^ cup vinegar i tablesp>oon sugar Mix insrredients thoroughlv and ser\'e cold. CHAPTER XXII Meat Substitutes — Egg, Cheese, Macaroni SUPPER DISHES Macaroni and Cheese yi pound macaroni Salt and pepper 2 cups grated cheese i cup hot milk y^ cup buttered bread crumbs Cook the macaroni in boiling salted water until tender. In a buttered baking dish place a layer of grated cheese, then a layer of macaroni. Alternate until the dish is filled. Season vrith salt and pepper. Pour hot milk over the mixture. Cover w-ith but- tered bread cnmabs. Cover the dish and bake thirty minutes in a moderate oven (350° F.). Remove the cover and brown top. Spaghetti may be substituted for macaroni. Macaroni and Fish Croquettes 2 cups flaked fish yi cup bread cnimbs 2 cups cooked macaroni 2 eggs ^ cup thick white sauce i teaspoon salt I small onion (chopped fine) Add the salmon, macaroni, and onion to white sauce. Let stand until firm. Shape into croquettes. Roll in the beaten egg and then in bread cnunbs. Fry in deep fat- Noodle Ring I pound wide noodles 3 tablespoons butter I cup brown bread crumbs Boil noodles in salted water. Drain. Mix with butter and pour into a greased ring mould. Cover with the bread crumbs. Set in pan of hot water. Bake forty-five minutes in a moderate oven (350° F.). Turn out on hot serving dish when done. 237 238 THE INTERNATIONAL COOK BOOK Ham with Noodles I cup noodles yi teaspoon salt }4 cup boiled ham i cup milk 14 cup peas 3 tablespoons butter 2 eggs Boil noodles. Drain and mix with ham and peas. Add milk and seasonings. Add egg. Put in casserole, dot with butter. Bake twenty minutes in moderate oven (300** F.). Macaroni Loaf