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Put through colander into deep hot fat and fry until brown. Drain and pour hot broth over them. Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites.
85. =Macaroni Milanaise style.= Have ready some tomato sauce, made according to receipt No. 52, or use some fresh tomatoes passed through a sieve with a wooden spoon, and highly seasoned; and two ounces of grated Parmesan cheese; put half a pound of imported Italian macaroni in three quarts of boiling water, with two tablespoonfuls of salt, one saltspoonful of pepper in coarse pieces, called mignonette pepper, and a teaspoonful of butter; boil rapidly for about twenty minutes, or until you can easily pierce it with the finger nail, then drain it in a colander, run plenty of cold water from the faucet through it, and lay it in a pan of cold water until you are ready to use it.
Put the sprouts into salted, rapidly boiling water and cook, uncovered, fifteen or twenty minutes or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.
Pop the pulps out of the skins into one dish and put the skins into another. Then simmer the pulp a little over the fire to soften it; remove it and rub it through a colander to separate it from the seeds. Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for other use. Fine for pies.
Put the sugar in the soup kettle, add the onion, sliced, and shake until the onion is thoroughly browned and the sugar almost burned; add the meat, shake it for a moment, and add the water. Cover, bring to boiling point, and put over a slow fire to simmer for two hours. Add all the seasonings and simmer one hour longer. Strain through a colander, pressing the meat.
Pascal and Clotilde, without venturing to complain, laughed between themselves at this parsimony, repeating the jests which had amused them for ten years past, saying that after dressing the vegetables she strained them in the colander, in order to save the butter for future use. But this quarter she insisted upon rendering an account.
Separate flowerettes of four heads of cauliflower, add one cup of salt, and let stand overnight. Place in colander, rinse with cold water and let drain. Tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar, throw in the cauliflower, boil a few minutes and pour to over flowing in wide-mouthed bottles or cans.
She looked redder and firmer than usual as she drove the broomstick through the handles of the colander, whilst the boy was at the other side of the pond with the Water-Soldier, whose maiden-blossom shone white among its sword-leaves. It shone in the sunshine which came gaily through a gap in the trees, and warmed my coat through to my wings, and made the pond look lovely.
Pour a pint of cold water over this. Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight. In the morning pour the cabbage, brine and all, in a large colander to drain; let the cold water from the tap run over it for about five minutes; then return the cabbage to the receptacle in which it was salted.
35. =Parisian Potatoes.= Pare and cut one quart of raw potatoes in balls the size of a walnut, reserving the trimmings to use for mashed potatoes; put the balls over the fire in plenty of cold water and salt, and boil them until just tender enough to pierce easily with a fork; which will be in about fifteen minutes; drain them, lay them on a towel a moment to dry them, and then brown them in enough smoking hot lard to immerse them entirely; when they are brown take them up in a colander, and sprinkle them with a saltspoonful of salt, and a teaspoonful of chopped parsley.
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