Preparation: The eggs and butter are mixed with the cup of flour and a noodle dough made which is rolled out to be almost transparent. The apples are peeled, cored and chopped into quite small pieces, the almonds peeled and almonds and citron chopped quite fine. All these are placed on the dough, then sugar, cinnamon, currants and lastly the tablespoonful of butter cut into small pieces added, these rolled up in the dough and placed into a long pan. The ⅛ lb. of butter is cut in pieces and put on the strudel and this is baked in the oven to a nice color. Cream may be served with this as dressing. No. 50—ROLLED UP APPLES. Quantity for 6 Persons. 2 eggs Butter, the size of ½ egg ¼ cup of milk 2 cups of flour ½ tsp. of baking powder 6 medium-sized apples 12 strawberries Sugar Cinnamon Lard for baking Preparation: Butter and eggs are mixed well, then milk and flour added and lastly the baking powder, a smooth paste made and rolled out thin. The apples are peeled, cored and left whole, then each apple filled with fresh or preserved strawberries. Each apple is wrapped into a piece of paste, which is pressed around it, so it cannot come off and fry in deep fat. When done, strew with sugar and cinnamon and serve hot. No. 51—APPLE FRITTERS. Quantity for 6 Persons. For the Pancake Batter. 3 eggs 1 cup of flour ½ cup of milk ¼ tsp. of salt 3 medium-sized apples ½ cup of sugar ¼ tsp. of cinnamon Butter for baking Sugar and cinnamon for sprinkling. ½ glass white wine Preparation: Eggs, flour, milk and salt are stirred to a pancake batter. The apples are peeled and cut into thick slices, the core carefully removed, the white wine with sugar and cinnamon poured over the slices, covered and left standing for 1 hour. Heat the butter in a pan, dip the apple slices into the batter and put them into the hot butter, then put on another tablespoonful of batter and bake on both sides to a nice brown color. Strew sugar and cinnamon over. Serve hot. No. 52—MACARONI WITH PARMESAN CHEESE. Quantity for 6 Persons. ½ lb. of macaroni 3 qts. of water 1 tbsp. of salt 1 medium-sized onion 2 cloves ⅛ lb. of butter 1 pinch of pepper ⅛ lb. of grated Parmesan cheese Preparation: The macaroni is broken into pieces and cooked well in boiling salt water, which will require ½ hour. Drain the water off, strew pepper and grated cheese on, put the butter on and cook a while longer. Serve hot with a tomato or lobster dressing. No. 53—BAKED MACARONI. Quantity for 6 Persons. Ingredients and preparation are the same as given under No. 52, but these are put into a buttered baking dish, ¾ pt. of cream poured on, roll crumbs and butter on top and baked in the oven to a nice color. No. 54—MACARONI WITH HAM. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 5, No. 13, Boiled Ham With Macaroni. No. 55—FISH MACARONI. Quantity for 6 Persons.