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Beat the whites of three eggs and place them on the rusks in the shape of a pyramide. Put them in the oven and color a little. They must be served hot. Put three soup-spoonfuls of Carolina rice to swell in a little water, with a pat of butter.
Take the whites of six eggs and beat them stiff, doing first one and then another, adding to them three soup-spoonfuls of powdered sugar and three sticks of chocolate that you have grated. If you have powdered chocolate by you, use that, and taste the mixture to judge when it is well flavored. Mix it all well in a cool place. To do this dish successfully, make it just before you wish to serve it.
Boil up two pints of milk and fifteen lumps of sugar with a bit of vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen minutes, while you stir it. Take it from the fire, and add to it the yolks of two eggs and their whites that you have beaten stiffly. Put it in the oven for a quarter of an hour, and serve it hot. Butter six circular rusks, and put on them a layer of jam.
Take two good soup-spoonfuls of flour, and mix it with half a teacupful of milk; melt a lump of butter, the size of a filbert, and add that, then enough grated cheese to your taste, and the yolks of four eggs. Add at the last the whites of the four eggs, beaten stiffly; pepper and salt.
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