t it rise for 1/2 hour; then bake in a medium hot
oven about 1/2 hour; if the oven should be too hot cover with paper;
serve with the following sauce:--Stir 2 tablespoonfuls butter with 8
tablespoonfuls powdered sugar to a cream and add 2 eggs, a little
nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir
until white; put the bowl which holds the mixture into a vessel of
boiling water, stir over the fire, add gradually 1 cup boiling
water, stir to a creamy sauce and serve. NOTE.--Half these
quantities will be sufficient for a family of 6 persons.

534. +Poveison (with Prunes).+-- Stew some dried prunes with a stick
of cinnamon and lemon peel; sweeten with sugar and set aside to
cool; remove the pits and chop the prunes fine; reduce the liquor by
boiling it down to 1/2, add the prunes and mix all together; grate the
crust from 3 or 4 milk rolls, cut them into slices about 1/8 of an
inch in thickness, spread each slice with the prunes and lay 2
pieces together with the prunes between them; after all the slices
have been prepared in this way lay them on a long plate, pour some
cold milk over and let them stand for 1/2 hour; then dip them first in
beaten egg and then in fine bread crumbs and fry in boiling lard;
serve them dusted with sugar.

535. +Croquettes of Nudels.+-- Prepare some finely cut nudels with 1
egg and the necessary flour and boil them in milk with a piece of
butter, 2 tablespoonfuls sugar and a pinch of salt; when done
transfer them to a dish and mix with the yolks of 3 eggs, the grated
rind of 1/2 lemon and 3 bitter macaroons broken into small pieces; set
this mixture on ice and when cold form it into round balls the size
of an egg; dip them in the white of egg, then in boiling lard and
fry in boiling lard to a fine brown; serve with wine or fruit sauce.

536. +Apple Croquettes.+-- Prepare a fine apple sauce, press it
through a sieve and add some finely chopped almonds and a little
vanilla; bake some thin pancakes of eggs, milk and flour, spread
some of the apple sauce over each one, roll them up, turn the ends
over and fasten them with egg; dip them first into beaten egg, then
into fine zwieback crumbs and fry in boiling lard to a nice golden
color; dust them with powdered sugar and serve with a sauce made of
apple jelly thinned with vanilla liquor or maraschino.

537. +Nudels (with Jelly).+-- Boil 2 cups home-made nudels in salt
water 15 minutes; then drain in a colander, put the nudels i