ed
parsley over the top and serve. A tiny grain of mace added to the sauce
is an improvement, but it must be used with great care.

WHITE BREAD BALLS.

Take four ounces of bread from which the crust has been removed, cut it
into dice. Put half a cup of milk in a saucepan with two ounces of
butter and a teaspoonful of sugar, let it come to a boil, then stir in
the bread and continue stirring until it no longer cleaves to the pan,
remove from the fire. When cool stir into it two eggs, one at a time,
and a little salt. Cook in boiling water, as described for other balls,
and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)

NOODLES.

Beat the yolks of two eggs with a little salt and one tablespoonful of
cold water and stir in enough flour to make a very stiff dough. Roll out
as thin as paper and then roll it up; let it stand for an hour, and then
cut fine with a sharp knife. These will keep any length of time, and can
be used in soups, as a vegetable or in a pudding.

NOODLES A LA FERRARI.

Prepare the noodles as above, and cook in boiling salted-water from
twenty to twenty-five minutes. Drain well. Have ready a tomato sauce,
stir the noodles into it, turn into a baking dish, sprinkle well with
grated Parmesan cheese and brown in a quick oven.

GNOCCHI A LA ROMAINE.

Put two ounces of butter in a saucepan over the fire with two
tablespoonfuls of milk. When this comes to a boil stir in four ounces of
flour; then add a cup of milk, let it cook, stirring all the time until
it no longer adheres to the pan, remove from the fire, let it cool and
then beat in three eggs, one at a time, two heaping tablespoonfuls of
grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set
it away to get cold, make it into small balls. Have a large saucepan of
boiling, salted water on the stove, drop the balls into it and let them
boil five minutes, take them out with a skimmer and drain well. Have
ready a cream sauce, put the balls in this, and when they are hot turn
into a baking dish, sprinkle with Parmesan cheese and bake until brown
in a quick oven.

Salads.

MAYONNAISE DRESSING.

One-half teaspoonful of mustard, one-half teaspoonful of sugar, one
teaspoonful of salt and a dash of cayenne pepper; then add two raw egg
yolks, beat well and stir in a teaspoonful of strong vinegar; add very
carefully, drop by drop, a scant three-quarters of a cup of best olive
oil, and as it thickens