Pan-Pacific cook book

314. NOODLES AND SCRAMBLED EGGS— GERMAN Boil and drain a cup of noodles cut in short pieces ; have ready three eggs beaten slightly ; melt a tablespoon of butter and toss the noodles in it until brown, then add the eggs, salt, paprika, a tablespoon of grated cheese and scramble all together. 315. ONION DOLMAS— TURKISH Peel six large dry onions and cut each on the side lengthwise ; throw into boiling water and cook until tender enough to loosen the leaves without taking from the stem ; slip some of the dolma mixture (No. 278) between the outer leaves, remove the heart and fill it. Place the onions closely together in a casserole, sprinkle with salt, paprika, tomato catsup and enough broth to cover the bottom of the dish. Bake in a moderate oven. 316. PAPAS RELLENAS— MEXICAN Add to a cup of cold meat, chopped fine, a dozen stoned ripe olives, two chopped eggs, a dozen seeded raisins, a teaspoon of grated onion, salt and cayenne and enough thick brown sauce (No. 123) to hold together. Mix well and heat, then cool and roll into small balls ; cover each ball with mashed potatoes into which two eggs have been beaten ; dust with flour and fry in deep fat, a few at a time. 317. PAPRIKA SCHNITZEL— GERMAN Cut two slices of salt pork in cubes ; fry in a Dutch oven with a sliced onion ; add a pound of veal, sliced and rolled in salt, pepper and flour. When brown on both sides cover with cream ; season well with paprika, cover and simmer until tender. Serve with farina dumplings (No. 460). 318. PIE-QUOT (SPARE RIBS)— CHINESE Have two pounds of pork spare-ribs chopped into small pieces ; wash and throw into boiling water and when it conies to a boil again drain and fry until brown ; add a little hot water and simmer until tender ; add a cup of vinegar in which one tablespoon of cornstarch and two of sugar have been dissolved. Bring all to a boil, simmer for a few moments and serve. 319. PILAF— TURKISH Cut a pound of raw mutton into pieces two inches square I and fry in butter with a chopped onion ; when the meat is half cooked, add a cup of washed rice. Heat a can of tomatoes to boiling point ; season with salt, cayenne, and a teaspoon of sugar and pour over the meat. Cover closely and cook until the rice has absorbed all the liquid. Dry for a few moments in the oven and serve with a sauce of butter melted with a little lemon juice and paprika. 320. PILMEN— SIBERIAN Roll out a noodle paste (No. 468) quite thin and cut into rounds four inches across ; chop fine half a pound of round steak with a small onion ; moisten with thick brown gravy— about half a cup — highly seasoned with tomato catsup and a few chopped pickles. Heat and place a tablespoon of the mixture on each round, moisten the edges, fold over like a turnover and pinch together. Poach in boiling soup-stock until the paste is thoroughly cooked ; drain and serve with a sauce made of melted butter, broth, paprika and a little vinegar. 321. POERKOELL— FINNISH