Two cups of rye bread--home-made is the best--chopped fine, one cup of
chopped English walnuts. Mix together and chop again with a
tablespoonful of butter, an even tablespoonful of grated onion, a scant
teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a
saucepan with half a tablespoonful of flour and add gradually to it a
cupful of rich milk; when this comes to a boil add the other
ingredients, salt and pepper to taste, then stir in two well-beaten
eggs, remove from the fire and add a tablespoonful of lemon juice; turn
out on a platter to cool, form into cylinders, dip in egg and bread
crumbs, as usual, and fry in boiling fat.
Vegetables.
Vegetables should be cooked in as little water as possible; the better
way is to steam them. So much of the valuable salts are washed out by
boiling in too much water.
All vegetables left over can be warmed again, either in a cream sauce,
or put in a double boiler and steamed, adding a little more butter.
When pepper is used, it should always be white pepper, especially in
white sauces and soups.
Never salt vegetables until they are nearly cooked; it hardens them.
The water vegetables are boiled in may be utilized in making sauces and
soups; the best of the vegetables goes into it.
The water Jerusalem artichokes are boiled in becomes quite a thick jelly
when cold, and makes an excellent foundation for sauces.