slices as thinly as possible, and pieces unrolled. Dry, and
when needed cook twenty minutes in boiling salted water;
drain, and add to soup.
Noodies may be served as a vegetable.
Fritter Beans
afl egg 3% teaspoon salt 2 tablespoons milk 4g 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.
Pate a Choux
21¢ tablespoons milk lg teaspoon salt 1 teaspoon lard Yy cup flour 1g teaspoon butter 1 egg
Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg un- beaten, 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 Pate a Choux
To Pate 4 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% eups fine stale bread crumbs 1 egg YY cup milk 26 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 he easily forced through
