457. Spritz-Gebackenes - German

Beat three eggs and a cup of sugar to a cream. Add two teaspoons of vanilla and three of melted butter. Sift a heaping teaspoon of baking powder with half a cup of flour and stir into the eggs; then add enough flour more to make a dough stiff enough to roll out rather thin. Cut in long finger lengths, slit the middle and slip one end through and fry brown in hot fat. Serve with syrup.

458. Trifles - Scandinavian

Beat the whites of five eggs stiff; then beat in five tablespoons of sugar, a half teaspoon of ground cardamon seed, and a tablespoon of thick cream. Stir in enough flour to make a dough that will roll, being careful not to have it too stiff. Roll out thin, cut in squares or diamonds and fry in deep fat a delicate brown.

459. Bridies - Irish

Mash two cups of boiled potatoes very smooth. Season with salt and pepper and knead with a little flour to hold together. Form into scones (small thick pancakes), and place on half of each scone some well seasoned minced meat, moistened with gravy. Fold over the other half like a turnover, pinch all around, and fry in hot fat until a nice brown.

460. Farina Dumplings - German

Stir until smooth a cup of farina and a pint of milk. Boil until thick; then remove from fire and add a little salt and the yolk of an egg. Beat well and fry by the tablespoonful in plenty of hot butter.

461. Fruit Dumplings - Finnish

Boil to a syrup three cups of any kind of fruit juice with half the quantity of sugar and two tablespoons of butter. Mix enough yeast powder biscuit dough to make six dumplings. Roll out, divide and fill each dumpling with some fruit. Close, drop them into the boiling syrup and bake for twenty minutes. Canned fruit can be used.

462. Galette - French

Scald a pint of milk in a double boiler and sprinkle into it a cup of fine white cornmeal or farina and a teaspoon of salt. Stir until smooth; then boil until it is thick. Pour into wet saucers to stiffen. Melt a little butter in an omelette pan, dust the galettes with flour and fry until brown, on both sides; then pile them on a hot plate. Serve with butter and syrup, heated together.

463. Gnocchi, No. 1 - Italian

Scald a cup and a half of milk with a quarter of a cup of butter in a double boiler and stir in slowly a quarter cup each of flour and corn starch dissolved in a little cold milk. Stir until the mixture is smooth and thick; then add salt to taste and cook for ten minutes. Cool slightly and beat in an egg, and then another. Turn it into a greased pan to stiffen. Cut into squares or diamonds and arrange in a fireproof dish. Brush over with melted butter; then sprinkle plentifully with grated cheese and fine crumbs and bake until brown. Half a cup of grated cheese can be added to the paste.

464. Gnocchi, No. 2 - Italian

Boil three medium sized potatoes without peeling; then peel and mash. Add the same amount of stale bread crumbs, which have been soaked in milk and squeezed dry. Add two beaten eggs, a pinch of salt, a quarter of a cup of grated Parmesan and enough flour to make a paste stiff enough to roll out thin. Cut into strips the length of a finger, press each on the back of a grater; then drop into salted boiling water to cook for about fifteen minutes. Drain and arrange in rows on an earthen platter. Dot over with bits of butter, sprinkle with grated Parmesan and bake for a few moments before serving.