Cream a quarter of a pound of butter with three table-
spoons of cream cheese and half a teaspoon of sugar, a
pinch of salt and cayenne. When smooth beat in, one by
one, three eggs and enough fine bread crumbs to make
rather a stiff paste✪ Kluski of Cream Cheese. Roll into small balls, dust with flour
and poach in boiling water. Drain on a cloth and serve.
467. MEXICAN VERMICELLI
Break up half a pound of vermicelli and fry in a little
hot lard until a delicate brown ; then add a chopped onion
and, in a few minutes, a cup of tomatoes and a shaving
of garlic. Boil until tender; then strain, keeping the liquid.
Butter a pudding dish and place in it alternate layers of
vermicelli, grated cheese, and peppers (without the seed),
sliced thin. Pour over all the liquid seasoned with salt
and pepper and a teaspoon of grated sweet chocolate✪ Mexican Vermicelli. Sprin-
kle with cheese and bake for about half an hour.
468. NOODLES— GERMAN
Break two eggs into a bowl with a tablespoon of milk✪ Noodles—German
and a good pinch of salt. Sift in enough flour to make a
AND PASTES 129
very stiff dough ; then knead until it is smooth and firm.
Divide into six parts and roll each out as thin as paper;
then let stand for ten minutes, roll up and slice as thin as
possible and dry thoroughly before using.
469. POLENTA— ITALIAN
Stir a cup of semolina, or fine white cornmeal, slowly
into a pint of salted boiling water. Stir until smooth and
thick, adding more water if necessary ; then pour into a
buttered pan to stiffen. It should be half an inch thick.
When ready to use cut out in rounds or strips and place
in layers in a pudding dish with butter and grated Par-
mesan between and on top. Brown in the oven.
470. POLENTA ALLA BOLOGNA
Boil six sausages for ten minutes ; remove the skins and
cut in slices lengthwise. Put strips of polenta on an earthen
dish ; cover with the sausage, then tomato sauce and grated
cheese. Repeat till the dish is full. Sprinkle with crumbs
and bake for half an hour.
471. RAVIOLI— ITALIAN
Make a stiff dough of two cups of flour, two eggs, salt
and water. Knead until smooth and firm ; then roll out
half an inch thick and let stand for ten minutes. Divide
in two equal parts and roll each into a thin rectangular
piece. On one of them place teaspoonfuls of the farce, at
regular intervals, one inch apart. Moisten the upper crust
all over and fit carefully on the lower one, pressing the
two closely together between the farce with a ravioli cut-
ter; cut in straight lines like a chess-board. Cover with
cheese-cloth and dry thoroughly near the stove. Separate
and poach in consomme and serve with grated Parmesan✪ Polenta—Italian, or
poach in boiling water for fifteen minutes ; drain and serve
with Italian sauce (No. 132).
472. RAVIOLI FARCE
Chop very fine a cup of cold chicken, veal or white fish
and two brains. Add half a cup of fresh crumbs, soaked in
milk and squeezed dry, a teaspoon of onion juice, bit of
nutmeg, salt and paprika and a little thyme. Then beat in
a cup of spinach puree and the yolks of two eggs✪ Ravioli Farce. Sausage
meat can be substituted for the mince or marmalade can be
used.
I3Q PANCAKES, FRITTERS, DUMPLINGS, ETC.
473. SPATZELES ✪ Spatzeles
Page 71 · 8 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream a quarter of a pound of butter with three tablespoons of cream cheese and half a teaspoon of sugar, a pinch of salt and cayenne. When smooth beat in, one by one, three eggs and enough fine bread crumbs to make rather a stiff paste. Roll into small balls, dust with flour and poach in boiling water. Drain on a cloth and serve.
467. MEXICAN VERMICELLI
Break up half a pound of vermicelli and fry in a little hot lard until a delicate brown ; then add a chopped onion and, in a few minutes, a cup of tomatoes and a shaving of garlic. Boil until tender; then strain, keeping the liquid. Butter a pudding dish and place in it alternate layers of vermicelli, grated cheese, and peppers (without the seed), sliced thin. Pour over all the liquid seasoned with salt and pepper and a teaspoon of grated sweet chocolate. Sprinkle with cheese and bake for about half an hour.
468. NOODLES— GERMAN
Break two eggs into a bowl with a tablespoon of milk and a good pinch of salt. Sift in enough flour to make a
AND PASTES 129
very stiff dough ; then knead until it is smooth and firm. Divide into six parts and roll each out as thin as paper; then let stand for ten minutes, roll up and slice as thin as possible and dry thoroughly before using.
469. POLENTA— ITALIAN
Stir a cup of semolina, or fine white cornmeal, slowly into a pint of salted boiling water. Stir until smooth and thick, adding more water if necessary ; then pour into a buttered pan to stiffen. It should be half an inch thick. When ready to use cut out in rounds or strips and place in layers in a pudding dish with butter and grated Parmesan between and on top. Brown in the oven.
470. POLENTA ALLA BOLOGNA
Boil six sausages for ten minutes ; remove the skins and cut in slices lengthwise. Put strips of polenta on an earthen dish ; cover with the sausage, then tomato sauce and grated cheese. Repeat till the dish is full. Sprinkle with crumbs and bake for half an hour.
471. RAVIOLI— ITALIAN
Make a stiff dough of two cups of flour, two eggs, salt and water. Knead until smooth and firm ; then roll out half an inch thick and let stand for ten minutes. Divide in two equal parts and roll each into a thin rectangular piece. On one of them place teaspoonfuls of the farce, at regular intervals, one inch apart. Moisten the upper crust all over and fit carefully on the lower one, pressing the two closely together between the farce with a ravioli cutter; cut in straight lines like a chess-board. Cover with cheese-cloth and dry thoroughly near the stove. Separate and poach in consomme and serve with grated Parmesan, or poach in boiling water for fifteen minutes ; drain and serve with Italian sauce (No. 132).
472. RAVIOLI FARCE
Chop very fine a cup of cold chicken, veal or white fish and two brains. Add half a cup of fresh crumbs, soaked in milk and squeezed dry, a teaspoon of onion juice, bit of nutmeg, salt and paprika and a little thyme. Then beat in a cup of spinach puree and the yolks of two eggs. Sausage meat can be substituted for the mince or marmalade can be used.
473. SPATZELES
Records on this page
Kluski of Cream CheeseMexican VermicelliNoodles—GermanPolenta—ItalianPolenta alla BolognaRavioli—ItalianRavioli FarceSpatzeles