The century cook book

thin as paper, and throw over a pole to dry. When dried half an hour, cut each piece again in four, lay the pieces upon each other, Nudein. roll up and cut into strips the width of a blade of grass, and shake them apart. They are then ready for use, but can be kept for several weeks. When required, boil tender in plenty of boiling water with salt, turn into a drainer, and pour boiling water quickly over them. Serve up either with brown butter, or sauce made with milk, salt and 2 oz. of fresh butter, and cover over with grated rusk, or a portion of the nudeln fried in butter until it has become crisp and brown. Nudeln are eaten with roast veal, or fowl, or ham, or as a sweet with stewed prunes or apple compote. Fried Bananas. Cut the bananas in slices and flour each, fry a light brown in a frying pan; serve with fried bread, or with poached eggs, as bacon and eggs are served. Hash. Take any kind of meat, corned beef is considered the best, and chop very fine; measure with a cup, and to every cup of chopped meat add one of chopped potato; mix Miscellaneous Dishes 6"/ well together, and season with salt, pepper and a lump of butter; put in a frying pan, pour on enough water to moisten it; cook for ten or fifteen minutes, stirring often, then set in the oven and brown. Apples and Rice. Needed: Eight good-sized apples, 3 oz. of butter, the rind of ^ a lemon minced very fine, 6 oz. of rice, i}i pint of milk, sugar to taste, ^ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Peel the apples, halve them and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the center; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. Apple Fritters. Needed for the batter, >^ lb. of flour, ^ oz. of butter, '^ saltspoonful of salt, 2 eggs, milk, apples, hot lard or clarified beef dripping. Break the eggs; separate the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well, rub down any lumps that may be seen, and add the whites of the eggs, which should have been previously well whisked ; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with the cutter. Throw the slices into the batter; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of blotting paper before the 68 Miscellaneous Dishes