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(Vegetables) - (The International Jewish Cook Book)

Scrape, slice and cook one quart of carrots in one quart of boiling
water to which has been added one teaspoon of salt, until tender; drain.
Heat two tablespoons fat, add one small onion, brown lightly, add the
carrots, season with one teaspoon of sugar, one-quarter teaspoon of
salt, one-eighth teaspoon of white pepper and shake well over the fire
for ten minutes, add one and one-half cups of soup stock, cover and
simmer for one-half hour, then add one teaspoon chopped parsley and
serve hot.

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Take a small Ostend rabbit, steep it in water as usual, and boil it
gently in some white stock, with a good many peppercorns. When it is cold
chop the meat up into small dice; add to it about a quarter of the amount
of ham, and the whites of two hard-boiled eggs, all cut to the same size.
Moisten the salpicon with a good white sauce made with cream, a little
lemon juice, pepper and salt.
The little paper cases must have a ring of cress arranged, about a
quarter of an inch thick; the salpicon, put in carefully with a small
spoon, will hold it in place.
Fill the cases to the level of the cress leaves, and decorate with a
Belgian flag made as follows:
Make some aspic jelly with gelatine, tarragon vinegar, and a little
sherry. Color one portion with paprika or coralline, pepper; a second
part with the sieved yolks of two hard-boiled eggs, and the remainder
with rinsed pickled walnuts, also passed through a wire sieve. Pour the
red jelly into a small mold with straight sides; when it is almost set
pour in the yellow aspic, and when that is cold pour in the black. When
the jelly is quite cold, turn it out, slice it, and cut it into pieces of
suitable size. If you make too much aspic it can decorate any cold dish
or salad. The walnut squash looks black at night.
[_Margaret Strail, or Mrs. A. Stuart._]

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