No. 15—MARROW STRIPS FOR SOUP.
Quantity for 6 Persons.
- ⅛ lb. beef marrow, 2 rolls
- ⅛ lb. butter, (scant)
- 1 pinch of salt
- 1 pinch of white pepper
Preparation: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon.
No. 16—BREAD STICKS FOR BOUILLON.
Quantity for 6 Persons.
- ½ pt. warm milk
- ½ cake yeast
- 1 tbsp. of milk
- 1 pinch of salt
Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about ½ hour.
When this is done, work the dough with flour thick enough to roll out in ½ inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until, of a yellow color. Serve them fresh and warm with a strong bouillon.
No. 17—CHEESE STICKS FOR BOUILLON.