STRUDEL AUS KALBSLUNGE

Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender.  Make the dough precisely the same as any other strudel.  Take the boiled lung and heart, chop them as fine as possible and stew in a saucepan with some fat, adding chopped parsley, a little salt, pepper and mace, or nutmeg, the grated peel of half a lemon and a little wine.  Add the beaten yolks of two eggs to thicken, and remove from the fire to cool.  Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well-greased pan; put flakes of fat on top and baste often.  Eat hot.

RICE STRUDEL

Prepare the dough same as for Apple Strudel.  Leave it in a warm place covered, until you have prepared the rice.  Wash a quarter of a pound of rice in hot water—­about three times—­then boil it in milk until very soft and thick.  Let it cool, and then add two ounces of butter, the yolks of four eggs, four ounces of sugar and one teaspoon of vanilla, some salt and the beaten whites of two eggs, mix thoroughly.  When your dough has been rolled out and pulled as thin as possible, spread the rice over it and roll.  Add pounded almonds and raisins if desired.  Put in a greased pan and bake until brown, basting with sweet cream or butter.

CEREALS

The cereals are the most valuable of the vegetable foods, including as they do the grains from which is made nearly all the bread of the world.

For family use, cereals should be bought in small quantities and kept in glass jars, tightly covered.

Variety is to be found in using the different cereals and preparing them in new ways.  Many cereals are improved by adding a little milk during the latter part of the cooking.  Boiling water and salt should always be added to cereals, one teaspoon salt to one cup of cereal.  Long cooking improves the flavor and makes the cereal more digestible.

Cereals should be cooked the first five minutes over the fire and then over hot-water in a double boiler; if one cannot be procured, cook cereal in a saucepan set in a larger one holding the hot water.

LAWS ABOUT CEREALS

To discover if cereals such as barley, wheat, oats, farina or cornmeal are kosher, place them on a hot plate, if no worms or other insects appear they are fit to be eaten, if not, they must be thrown away.

If flour is mildewed it must be destroyed.

OATMEAL PORRIDGE

As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the packages.  The meal should be cooked until soft, but should not be mushy.  The ordinary rule is to put a cup of meal into two cups of salted boiling water (a teaspoon of salt), and let it cook in a double boiler the required time.  Keep covered until done; then remove the cover and let the moisture escape.