Cassell's dictionary of cookery

boiling liquid, and simmer gently for threequarters of an hour, until it has become a stiff paste. Take it from the fire, and when it is cool stir briskly in with it the weU-beaten yolks of six eggs. Spread it out on a large buttered baking-tin, about a quarter of an iuch thick, and bake in a moderate oven ; when brightly colomed, take it out, divide it in halves, put one haK upon a large flat dish, spread some jam thickly over, place the other half upon it, pressing it lightly with the fingers, and when quite cold, stamp it in small shapes with an ordinary pastry-cutter. Serve neatly arranged on a napkin. These cakes should bo prepared the day they are wanted for use, as they do not improve with keepiug. Time to bake, twenty minutes. Probable cost. Is. lOd., if simmered iu milk. Sufficient for eight or ten persons. Nouilles, Genoises de (see Genoises de NouiUos). Nouilles Pudding.— Make some nouilles pastry as before directed. Cut and dry the nouilles, throw them into boiling water, and let them siuuner until soft. Take them up with a strainer, and stir into them, while hot, two ounces of fresh butter; beat three ounces of butter to a cream, mix with it the well-whisked yolks of three eggs, and add this to the rest. Butter a pudding mould rather thickly, cover the inside with bread raspings ; whisk the whites of the eggs to a firm froth. Gently stir them into the pudding, put it into the mould, and bake in a moderate oven. Time to bake, about half an hour. Probable cost. Is. Sufficient for four or five persons. NouiUes, Rolled (a German recipe). — Roll out some nouilles pastry as thin as possible, then, instead of cutting it into threads as before directed {see Nouilles), cut it into roimds about the size of a crown-piece, sprinkle a little finely-minced ham, mixed with parsley and any seasoning that may be wished, upon each, and roll it up. Put the rolls in a stewpan, pour over them a little broth, and let them simmer very gently for an hour. Probable cost, 6d. Sufficient for four or five persons. Nouilles, Soup of. — Make half a pound of flour into nouilles as directed. Cut it into strips, and spread it on a sheet of paper in a warm place to dry. Take three pints of any nicely seasoned soup ; put it on the fire, and when it is boiling, drop the nouiUes gradually in with one hand, and with the other stir them gently with a wooden spoon, to keep thorn from getting into lumps. They will swell considerably in the liquid. Serve as hot as possible. Time to boil the nouilles, ten minutes. Probable cost of nouilles, 3d. Sufficient for six or seven persons. Nouilles Turnovers. — Nouilles turnovers are slightly similar to nouilles roll. Make the pastry rather softer than usual by adding a little water, roll it out very thin, cut into pieces the shape of an egg, about two inches across, and cover half the surface of each with a little fruit finely-minced, sweetened, and flavoured, and mixed with a few bread-crumbs. Turn the other halves over, fasten the edges securely, put the turnovers into a little boibng water, and lot them simmer gently untU done enough. Drain them well, and serve them on a hot dish with powdered sugar sprinkled thickly over them. Time to simmer, one hour. Probable cost, 8d. Sufiicient for four or five persons.