Home cookery

Cut the tomatoes across, remove some of the pulp, put them in a buttered dish in the oven, cover with a buttered paper, and bake till tender. Cook the tomato pulp in the butter ; add the eggs, milk, and seasoning, and stir over the fire till it is quite thick ; fill the tomatoes with this, sprinkle a little chopped parsley over, and serve on small rounds of buttered toast. Mushroom Croquettes. Mushrooms 2 ^b- Butter 2 oz. Cream 2 tablespoonfuls. Stale bread crumbs. Egg ••• I. Pepper and salt to taste. Quenelle Mixture. Tomato Eggs. Peel and chop the mushrooms. Melt the butter in a pan, let the mushrooms cook in it till tender, add pepper and salt, the cream, and bread crumbs to make it of the right consistency. Let it cool. Make it into balls or oblong shapes, egg and bread-crumb carefully, fry in hot fat (p. 7). Dish in a pile, and garnish with fried parsley. Croutons for Garnishing. These are frequently so hard that it is almost impossible to eat them, and to guard against this they should be prepared in the following manner : — Cut the croutons from stale baker's bread ; for soup they should be in small dice, and for garnishing either three-cornered, diamond, or any fancy shapes. Dip them in milk, drain well, and fry them quickly in deep hot fat, or in a small quantity of hot butter. il gills. I oz. Rissoles aux Huitres. Veal or chicken (chopped finely) 6 oz. Ham 2 oz. Mushrooms ,, i tablespoonful. Nice flavoured stock (that will jelly when cold) Butter Flour Anchovy sauce i teaspoonful, Worcester sauce Seasoning. Egg. Bread crumbs. Oysters (bearded). Melt the butter in a saucepan, stir in the flour, add the stock, and boil the mixture well. Then put in the sauces and seasoning, and mix this thoroughly with the meat and mushrooms. Be sure the meat mixture is nicely seasoned ; spread it on a dish and allow it to get quite cold. Take portions of the meat and form into balls or oval shapes, putting inside each one a small oyster. Close them securely to keep in the oysters. Roll in egg and bread crumbs. Fry in hot fat. Dish in a pile. Garnish with fried parsley. Instead of veal or chicken, mutton or beef may be used. If the oysters be too large, they can be cut in half. Mexican Rice. Cook a quarter of a pound of rice in three-quarters of a pint of white stock until it becomes quite teiider and thick, adding more stock if necessary. Stir in one ounce of butter. Season. Press the rice in^to a hot wet border mould. Turn out at once on to a hot dish. Fill in the centre with a well-flavoured mince. Garnish with hard-boiled egg, cut into quarters lengthways, and chopped parsley. Pour round tomato sauce. For the mince we require six ounces of cold meat, one gill of good brown stock, half an ounce of butter, half an ounce of flour. Make a sauce of the stock, flour and butter, season, add a little catsup or Harvey's sauce and the cold meat, re-heat, and use. Mushroom Pasty,