The "white" menu for the whole day is offered by the former chef
At first - soup with ears
I knead the dough from a half cup of flour, eggs, an incomplete glass of water, salt. Thinly roll out, cut out a glass of slices, put on them stuffing and tear them as pelmeni. Stuffing is done like this: half a glass of boiled and washed rice mixed with two finely chopped steep eggs and a spoon of melted butter. Ears first need to be lowered into boiling water, and as they float up - transfer to boiling milk, salt, sprinkle with a spoon-two oils, boil and immediately serve.
On the second we will weld any PASH ON MILK
RICE MILK POTATOES WITH BLACKBERRY
1 tbsp. rice, 4 tbsp. milk, 250 g prunes, 2 tablespoons of sugar, 25 g of butter, salt.
Prunes wash, pour boiling water and hold in it until it cools. Then throw it back to the colander and remove the stone. Rinse rice, mix with prunes, fall asleep in boiling milk, add sugar, salt, bring to a boil and cook for 20 minutes. Then remove from heat and place in a warm oven for 10 minutes for pre-emption.
The third - DAIRY KISEL
In three glasses of milk we dilute half a cup of sugar and boil it, separately we dilute two tablespoons of starch in a glass of cold milk or water, let into boiling milk and, stirring, cook for about five minutes on low heat. For the aroma, until the milk has cooled, you can pour half a powder of vanillin, if there is, or wipe the peel from one lemon, an orange.
Stir, pour over vases or cups. And serve better on saucers or special plates. To the kissel could be removed from the vases, without violating the shape, the bottom of the vase for a minute, dip into hot water. Milk jelly can be decorated with berries from compote, jam, you can sprinkle with chopped nuts, etc.