Pan-Pacific cook book

Sift a cup of flour into a bowl with a pinch of salt, nutmeg and paprika. Stir in about a cup of water slowly — enough to make a very soft dough. Beat hard for five minutes ; then break in a whole egg and beat hard again. Drop by the tablespoonful into salted boiling water and cook for ten minutes ; then drain on a cloth. Fry a finely chopped onion in two tablespoons of lard for a few moments ; then fry the spatzeles until brown on both sides and serve with the meat course for luncheon. 474. TAGLIARINI— ITALIAN Sift a pint of flour into a bowl with a good teaspoonful of salt. Add one large, or two small, eggs and mix to a smooth stiff paste with water. Let stand for ten minutes ; then roll out thin and let stand again. Roll out again, fold over and over and cut very fine with a sharp knife, like noodles. Place near the fire to dry thoroughly. Boil in plenty of salted water until tender. 475. TAGLIARINI NAZIONALE Make a tagliarini of three colors ; arrange in rows on a platter like the Italian flag and served with melted butter and grated Parmesan. 476. TAGLIARINI ROSSI Boil several peeled beets, cut in slices, in plenty of water, strain them out and boil the tagliarini in the same water, which will color them red. 477. TAGLIARINI VERDI Boil a bunch of spinach for ten minutes; strain, chop fine and rub to a paste. Add it to a pint of flour and proceed as in No. 474. 478. TORTOLINI AL FORNO— ITALIAN Boil the contents of a can of imported tortolini in salted water until tender ; then drain and turn into a puddingdish with well-seasoned tomato sauce. Sprinkle plentifully with crumbs and grated Parmesan and brown in the oven. Sweet Sauces 479. CHOCOLATE SAUCE Melt half a cup of sweet grated chocolate with a little milk in a double boiler. When smooth add three-fourths of a cup of brown and white sugar, mixed, and two tablespoons of butter, and cook for a few minutes. Stir in the yolks of three eggs and beat until the sauce thickens. Remove from the fire and at the last moment fold in half a cup of whipped cream. A tablespoon of cornstarch can be substituted for the eggs. 480. ORANGE SAUCE FOR PUDDING Cream half a cup of fresh butter well with two cups of sugar. Add the zest of an orange and beat in a cup of strained orange juice, little by little. Turn it into a gravy boat set in hot water and let it heat, without stirring, until melted ; then serve at once. 481. ROSE SAUCE— NEW ZEALAND Wash a beet, boil it with the rind of a lemon in three cups of water for twenty minutes ; then strain. The liquid should be a beautiful red. Return it to the saucepan with a pound of sugar and juice of a lemon. Boil fifteen minutes, add two teaspoons of vanilla and pour into bottles. Cork tightly. 482. SAMBAYON SAUCE— SPANISH Heat a cup of milk. Beat the yolks of two eggs with two tablespoons of sugar until thick; then add the hot milk, very slowly. Turn it into a double boiler, add four tablespoons of sherry and whisk until it thickens slightly, removing before it boils. Serve hot or cold. Desserts, Hot and Cold Desserts, Hot and Cold 433. APPLE PUDDING— CHILEAN