The complete cook book

A valuable family recipe that has never before been published: Yolks of six eggs, beaten light, with two teaspoonfuls of salt and whites of two eggs and one gill of water; stir in all the flour it will take and roll into a thin sheet; rub with flour and roll it up like a jelly roll and shave it down as fine as possible; shake up with more flour and set aside until ready to use. Noodle Dressing : Three good-sized onions, sliced, and two buttons of garlic; fry slowly in one-half cup of butter; add one fried chicken, one-half pound of chopped beef to the onions and butter; when done add one set of fried brains, one pint of water and one quart can of tomatoes; let it all stew three hours. Boil noodles or macaroni in salted water one-half hour, then drain it and add it to the beef and onions with one-half cup of grated red ball cheese and one-half can of mushrooms; then boil fifteen minutes longer. Season with red pepper and parsley. Mix together in a baking dish and brown nicely in an oven ; then raise edges with a fork and pour in olive oil. Serve with grated cheese and the following gravy : One can of tomatoes stewed with one tablespoonful of butter and a few shakes of tabasco sauce; chop two onions and fry brown in one-half pint of olive oil and add to the tomatoes with one-half can of mushrooms. MACARONI OR SPAGHETTI AND GRATED CHEESE. Take enough mararoni to fill a dish, break it into lengths and soak it in cold water for one hour. Then The Complete Cook Book. 153 boil it until tender in salted water. Take it out and pour cold water through it. Line the bottom of a baking dish with the boiled macaroni, then a layer of cheese, dust with salt and red pepper and dot with bits of butter. Now fill the dish with sweet milk, into which two eggs have been beaten, and bake until brown on top. Do not let it get dry. If you are scarce of milk, add water. Never serve it dry. CHAFING DISH CHEESE. Cooked cheese is more digestible, it is now claimed, than raw. A small pinch of carbonate of potash added to each tablespoonful of cheese will make it, in any case, digestible. CHEESE PUFFS. Cheese puffs are made by taking an equal quantity of grated cheese and bread crumbs. Soak the bread crumbs in as much milk as they will absorb. To each pint of crumbs allow two eggs. Season with salt and not pepper. Place alternate layers of cheese and bread crumbs in a baking dish, add the eggs and bake about fifteen minutes. Serve as soon as the dish is taken from the oven. Cut thin slices of bread about three inches square, heap them with grated cheese, taking care not to spread it within an eighth of an inch of the edges of the squares. Place them in a pan and put them in a quick oven. They should toast rapidly, that the cheese may not melt too much. Serve them on a hot dish, and cover them if the distance is long between kitchen and dining room. CHEESE ECLAIRES. Of all the preparations of cheese these are the most delicate and popular, and once the "hand is in" their making will be found very simple; the batter also answers for cream puffs either filled with whipped or made cream, and is made by putting on to boil half a pint of water and a heaping tablespoonful of butter ; when boiling stir briskly with a spoon in the right hand, while 154 The Complete Cook Book.