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 ½ 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 in a saucepan with 1 tablespoonful butter and toss them over the fire till they are well mixed with the butter; then put them in a glass dish alternately with currant or apple jelly in layers between, cover the top with jelly and serve. A cupful of freshly grated cocoanut laid over the top of this dish and dotted with small bits of jelly is a decided improvement.
538. +Apple Scallop.+-- 1 pound bread crumbs, ¾ cup sugar, 10 large greening or pippin apples and ¾ cup butter; pare, quarter and cut the apples into fine slices; put ¼ of the butter into a pudding dish and let it melt; then put in a layer of bread crumbs and over them a thick layer of apples; sprinkle over some sugar and lay little bits of butter over; continue this way alternately with bread crumbs, butter, apples and sugar till all is used; let the last layer be bread with bits of butter on top; cover the dish and bake ¾ hour; shortly before the scallop is done uncover the dish and let it brown a little; serve either hot or cold without sauce.