Page:The Boston cooking-school cook book (1910).djvu/186

 slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup.

Noodles may be served as a vegetable.

Fritter Beans

1 egg 2 tablespoons milk 3/4 teaspoon salt 1/2 cup flour

Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on brown paper.

Pâte à Choux

2-1/2 tablespoons milk 1/2 teaspoon lard 1/2 teaspoon butter 1/8 teaspoon salt 1/4 cup flour 1 egg

Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

Parmesan Pâte à Choux

To Pâte à Choux mixture add two tablespoons grated Parmesan cheese.

White Bait Garnish

Roll trimmings of puff paste, and cut in pieces three-fourths inch long and one-eighth inch wide; fry in deep fat until well browned, and drain on brown paper. Serve on folded napkin, and pass with soup.

Fish Force-meat I

1/4 cups fine stale bread crumbs 1/4 cup milk 1 egg 2/3 cup raw fish Salt

Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée strainer. Season with salt. A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through