465. Kartoffel Kloesse - German

Butter well and cut in dice four slices of bread. Brown in the oven and crush fine. Season with salt, paprika, nutmeg, a tablespoon each of finely chopped parsley, and onions, and a tablespoon of grated cheese. Beat this into three cups of hot mashed potatoes, add a little softened butter, roll into small balls, dust with flour and simmer in salted boiling water for fifteen minutes.

466. Kluskis Of Cream Cheese

Cream a quarter of a pound of butter with three tablespoons of cream cheese and half a teaspoon of sugar, a pinch of salt and cayenne. When smooth beat in, one by one, three eggs and enough fine bread crumbs to make rather a stiff paste. Roll into small balls, dust with flour and poach in boiling water. Drain on a cloth and serve.

467. Mexican Vermicelli

Break up half a pound of vermicelli and fry in a little hot lard until a delicate brown; then add a chopped onion and, in a few minutes, a cup of tomatoes and a shaving of garlic. Boil until tender; then strain, keeping the liquid. Butter a pudding dish and place in it alternate layers of vermicelli, grated cheese, and peppers (without the seed), sliced thin. Pour over all the liquid seasoned with salt and pepper and a teaspoon of grated sweet chocolate. Sprinkle with cheese and bake for about half an hour.

463. Noodles - German

Break two eggs into a bowl with a tablespoon of milk and a good pinch of salt. Sift in enough flour to make a very stiff dough; then knead until it is smooth and firm. Divide into six parts and roll each out as thin as paper; then let stand for ten minutes, roll up and slice as thin as possible and dry thoroughly before using.

469. Polenta - Italian

Stir a cup of semolina, or fine white cornmeal, slowly into a pint of salted boiling water. Stir until smooth and thick, adding more water if necessary; then pour into a buttered pan to stiffen. It should be half an inch thick. When ready to use cut out in rounds or strips and place in layers in a pudding dish with butter and grated Parmesan between and on top. Brown in the oven.

470. Polenta Alla Bologna

Boil six sausages for ten minutes; remove the skins and cut in slices lengthwise. Put strips of polenta on an earthen dish; cover with the sausage, then tomato sauce and grated cheese. Repeat till the dish is full. Sprinkle with crumbs and bake for half an hour.

471. Ravioli - Italian

Make a stiff dough of two cups of flour, two eggs, salt and water. Knead until smooth and firm; then roll out half an inch thick and let stand for ten minutes. Divide in two equal parts and roll each into a thin rectangular piece. On one of them place teaspoonfuls of the farce, at regular intervals, one inch apart. Moisten the upper crust all over and fit carefully on the lower one, pressing the two closely together between the farce with a ravioli cutter; cut in straight lines like a chess-board. Cover with cheese-cloth and dry thoroughly near the stove. Separate and poach in consomme and serve with grated Parmesan, or poach in boiling water for fifteen minutes; drain and serve with Italian sauce (No. 132).

472. Ravioli Farce

Chop very fine a cup of cold chicken, veal or white fish and two brains. Add half a cup of fresh crumbs, soaked in milk and squeezed dry, a teaspoon of onion juice, bit of nutmeg, salt and paprika and a little thyme. Then beat in a cup of spinach puree and the yolks of two eggs. Sausage meat can be substituted for the mince or marmalade can be used.

473. Spatzeles

Sift a cup of flour into a bowl with a pinch of salt, nutmeg and paprika. Stir in about a cup of water slowly - enough to make a very soft dough. Beat hard for five minutes; then break in a whole egg and beat hard again. Drop by the tablespoonful into salted boiling water and cook for ten minutes; then drain on a cloth. Fry a finely chopped onion in two tablespoons of lard for a few moments ; then fry the spatzeles until brown on both sides and serve with the meat course for luncheon.