r; stir 1
tablespoonful butter to a cream and add the yolks of 3 eggs, the
grated rind of 1 lemon, the cooled off rice and lastly the whites
beaten to a stiff froth; spread a layer of rice over each of the
rounds of dough, roll them up like omelets, lay them into a buttered
pan or dish, pour 1 cup of boiling cream or milk over and bake the
strudels in a medium hot oven to a light brown; serve them sprinkled
with sugar as a dessert.

757. +Rice Strudel (with Jelly).+-- Put little pieces of apple or
currant jelly over the rice before rolling it up, otherwise the same
as in foregoing recipe.

758. +Farina Strudel.+-- Boil 1 pint milk with a little salt,
sprinkle in slowly 1/2 cup farina and continue boiling for 10 minutes;
when nearly cold stir 1 tablespoonful butter to a cream, add 2
tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the
whites beaten to a stiff froth; finish the same as Rice Strudel;
serve with snow sauce. These quantities will make 2 medium sized
strudels, sufficient for 12 persons; serve as dessert.

759. +Farina Strudel (with Cocoanut).+-- Prepare the farina the same
as in foregoing recipe; spread the farina over the prepared strudel
paste and sprinkle over some grated cocoanut; roll up as directed
and bake in a buttered pan; serve with cocoanut snow sauce made as
follows:--Boil 1 cup sugar with 1 cup water until it begins to turn
yellow; remove from fire, add a little boiling water and mix it
slowly with the whites of 4 eggs previously beaten to a stiff froth;
add 1 teaspoonful vanilla, 1/2 cup white wine and 1 cup grated
cocoanut.

760. +Citron Strudel.+-- Stir the yolks of 6 eggs with 4
tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs;
have the prepared strudel paste pulled out on a table, brush over
first with butter and then spread over the mixture of eggs and
sugar; over this spread the remaining 3 whites beaten to a stiff
froth; next sprinkle over 1/4 pound well washed and dried currants, 1/4
pound finely cut citron and roll the strudel up; have ready a
buttered pan, put one end of strudel in center of pan and turn the
other end around it as directed; brush over with beaten white of
egg, sprinkle with sugar and bake till done; serve either with or
without wine cream sauce.

761. +Lemon Strudel.+-- Mix 6 ounces finely cut citron with 1/2 pound
finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons
and the grated rind of 1; let this stand for