Luncheon

eggs as much flour as they will take, and knead to a smooth, stiff dough ; divide this into six equal parts, and work them into balls ; put one at a time on a very smooth bread board, and roll it out with a straight even-surfaced rolling-pin until it is transparent in every part; lay each sheet on a clean towel as soon as finished, and by the time the last ball is rolled out, the first will be dry enough to cut as follows : Cut the sheet into quarters, place them on top of each other with their cut edges quite even, and cut them with a sharp, thin, steel knife, into very narrow, cordlike stripes; spread them apart to dry; continue this process until all are cut. The sheets may be stamped out with fancy-shaped cutters ; when doubled the forms will split apart when cooked. White nudels are made with flour and white of eggs. If intended for future use, dry them well, cover them with paper, and keep in a dry place. When wanted for soups, boil them twelve to fifteen minutes in the soup ; let them float on top a few minutes, and serve. Venison Steak, Sauce Bearnaise. — Venison can be served in as many ways as beef, and is supposed to be more easily digested. Select a thick steak from the leg, brush over it a little butter, or, better still, olive oil, and broil it. Put it on a hot dish, and squeeze a little SAUCE BEARNAISE. 65 lemon juice over it ; pour around it a well-made sauce Bearnaise, and serve. Sauce Bearnaise. — Reduce a gallon of strong soup to a quart by long boiling, and keep it warm. Beat up the yolks of four eggs, turn them into a buttered saucepan, whisk them, and gradually add a pint of the reduced soup (which is called glaze) ; add, while whisking, a tablespoonful of vinegar strongly flavored with garlic (or, if liked, a quantity of the juice from bruised garlic or shallots), and the juice of a lemon. After beating the eggs, stir them in the pan continually with a wooden spoon, and do not let the sauce boil at any time; when smooth, serve. A few mushrooms may be added to the sauce if desired. The mention of garhc may prevent many from trying this sauce, but a trial of it will convince one that the sauce is imperfect without the flavor of this odoriferous bulb. Venison Steak in Chafing Dish. — Select a cutlet or rib chop, an inch thick, and having a thick border of fat. Put in a chafing dish a pat of butter ; light the spirit lamp, and when the butter melts, add the meat. Cook one side a few moments, then the other ; turn two or three times during the five to seven minutes cooking. When half cooked, add half 66 CHEESE TOAST. a gill of sherry, a heaping teaspoonful of currant jelly, salt and pepper. Turn the meat in the sauce, and cover the dish. Serve with hot plates, and pour the sauce over toast. Cheese Toast. — Put half an ounce of butter in a frying pan ; when hot, add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs ; whisk into the cheese ; add a little salt, pour over toast, and serve.