A NORWEGIAN SWEET SOUP.

Put a quarter of a cup of rice into three cups of
boiling water with a small stick of cinnamon, and
let it boil nearly an hour. About fifteen minutes be-
fore it is done add half a cup of raisins stoned. Beat
two egg yolks with a heaping tablespoonful of sugar
until white and creamy, then stir into them about
half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well,
and mix all together rapidly and serve at once. Two
tablespoonfuls of good sherry improves it.

ONION SOUP.

Melt two tablespoonfuls of butter in a spider,
when it bubbles add four large onions, washed,
skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly
heaping tablespoonful of flour. When it thickens
pour in gradually a pint and a half of boiling milk,
season with salt and pepper to taste, press through
a pure sieve, and return to the fire. While it is get-
ting hot, beat together two egg yolks and half a cup
of cream, remove from the stove and stir the eggs
and cream into it rapidly, pour at once into the
tureen and serve.

Tags: healthy cooking, easy recipes, low carb recipes, german recipes, slow cooker recipes

NOYEAU.

1. Take one and a-half gallons of French brandy, six ounces
of the best French prunes, two ounces of celery, three ounces of
the kernels of apricots, nectarines, and peaches, one ounce of
bitter almonds, all gently bruised, essence of orange peel and
essence of lemon peel, each, two pennyweights; and half a
pound of loaf sugar. Let the whole stand ten days or a fort-
night, then draw off, and add to the clear noyeau as much rose
water as will make it up to two gallons. 2. Blanched bitter
almonds, one ounce ; proof spirit, one quart ; lump sugar, one
pound ; dissolved in half a pint of water ; digest and filter. 3.
Bitter almonds, blanched, three ounces ; coriander seed, quarter
of an ounce ; cinnamon, ginger, and mace, of each, one drachm ;
proof spirit, two quarts; white sugar, two pounds ; dissolved in
one and a-half pints of water. Macerate for a week, and fine
down with quarter of an ounce of alum. 4. To one gallon
spirits of wine or white brandy add two drachms of the oil of
Seville oranges, four pounds of apricot and peach kernels. Beat
them up in a mortar before you mix them with the brandy, then
put them into it, and shake them up two or three times a day
for three days ; add the oil, killed, and one quart of cherry-
juice. 5. Instead of the kernels, put for the above quantity,
half an ounce of the oil of bitter almonds ; sweeten and color to
fancy. Noyeau must never be drank except in small quanti-
ties, on account of the poisonous character of the oil of the ker-
nels, and from which ingredient it takes its flavor and name.

COD’S ROE FRIED IN BATTER.

Wash the roe well ; then put it into a saucepan on the fire,
well covered with salted water, to which has been added a little
lemon-juice or vinegar. Boil for ten minutes ; drain, and leave
it to get cold ; then cut the roe into slices a quarter of an inch
thick, dip the slices of roe into batter, and fry in butter until of
a light brown color. Serve, garnished with fried parsley and
with slices of lemon. Batter : Beat up together the yolks of two
eggs, one tablespoonful of olive oil, and four or five tablespoon-
fuls of cold water ; amalgamate with this three tablespoonfuls
of fine flour, and a good pinch of salt ; beat the mixture five or
ten minutes, adding a little more water, if too thick. Just be-
fore using it, stir into it lightly and quickly, the whites of two
eggs whisked to a froth.

FRENCH BEANS.

Cut the ends off’ the beans, string them, and cut them in pieces
about one inch long, and put them in cold water with a little
salt in it ; put in a saucepan two quarts of water, a heaping
tablespoonful of salt, a teaspoonful of powdered sugar ; let it
boil, and, when boiling, throw in the beans ; let them boil hard
till they sink in the water ; drain through a colander, and put
in a hot dish ; season with butter, pepper and salt.

Tags: low fat recipes, home cooking, weight control, low carb recipes, food recipes

GENOESE FISH SAUCE Fry one tablespoonful of butter in one table-
spoonful of flour until light brown ; add one cupful of water in which the fish has boiled
and one cupful of claret. Reduce by boiling, and add one tablespoonful chopped pars-
ley, half a canful of mushrooms, and one shallot, all chopped fine, and simmer a few
moments. Then add, bit by bit, two tablespoonfuls of fresh butter, stirring all the time,
and serve.

SAUCE ITALIENNE Chop fine one tablespoonful of parsley, one shallot,
half a canful of mushrooms, and, if liked, a little garlic. Put all in a saucepan with a glassful
of white wine, and half a teaspoonful of kitchen bouquet. Reduce, and add salt and
cayenne pepper to taste ; a tablespoonful of olive oil, and one cupful of bouillon. Simmer
gently, and thicken with a tablespoonful of butter, rubbed in the same amount of flour.

EGGS A LA BONNE CUISINE Cut four hard-boiled eggs in half, scoop
out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of
anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the
whites of the eggs with this, fry some rounds of bread a golden brown, and when cold
spread with the remainder of the paste. Place one-half an egg on each round, and,
with a pastry tube, garnish with a little cooked spinach that has been rubbed through a
sieve with a little butter.