Page:Meier - The Art of German Cooking and Baking.djvu/88

 eggs have been fried in butter with salt and pepper and now they are carefully placed on the ham.

Remarks: You need not put the ham into the milk and instead of ham you may take breakfast bacon. (Bacon and Eggs).


 * 1 lb. of boiled ham

Noodles made from 2 eggs

1 pt. milk

1 pinch of pepper

2–3 eggs

Some butter

Salt

Preparation: The ham is chopped fine. The noodles are cooked in salt water for ten minutes, then poured into a colander. Butter a casserole and put in a layer of noodles, then a layer of ham and repeat 2 or 3 times until all is in. The top layer must be noodles. The milk is well mixed with 2 or 3 eggs and very little salt and pepper and poured over the whole mass, a few pieces of butter on top and baked in oven slowly for 1 hour.


 * 1 lb. of boiled ham

½ lb. of macaroni

1 pt. of milk

Very little salt and pepper

Juice of 1 lemon

2 tbsps. of Parmesan cheese or Swiss cheese

2–3 eggs

Preparation: The ham is chopped fine and the macaroni broken in 2-inch pieces, boiled in salt water for ½ hour, then drain. Butter a casserole, put in a layer of macaroni and one of ham, repeat 3 or 3 times, with macaroni for the last layer. The milk is stirred well with eggs, salt, pepper, lemon juice and grated cheese and poured over the mass, then baked in the oven for one hour, after putting a few small pieces of butter on top. Serve in the casserole in which it was baked.


 * 1 lb. raw ham

⅛ lb. of butter or lard, good measure

2 cups of roll crumbs

1 pinch of salt

1½ pts. of milk

3 whites of eggs

Preparation: The ham is cut into ¼ inch thick slices and put into milk for 5 hours, then taken out, dried, salted, dipped into white of egg and then into roll crumbs mixed with the