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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:

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.

Quantity for 12 Persons.

 ⅛ lb. Swiss cheese

 ⅛ lb. Parmesan cheese

 ¼ lb. butter

 ¼ lb. flour

 1 pinch salt

 1 pinch paprika (red pepper)

Preparation:

They are served fresh and warm with strong bouillon.

No. 18—CHEESE PASTRY.

Quantity for 12—15 Persons.

 ¼ lb. flour

 ¼ lb. (scant) Parmesan cheese

 ⅛ lb. fresh, good butter

 6 tbsps. thick, sour cream

 1 pinch salt

 1 pinch sugar

 A little nutmeg

 A little paprika (red pepper)

Preparation:

Remarks:

No. 19—FLOUR DUMPLINGS.

Quantity for 6 Persons.

 1 cup of flour

 1½ cups of boiling water

 1 tbsp. of butter