Home cookery

Prepare a short paste as below, and roll it out about one-eighth of an inch thick ; line a round fleur ring that is lightly buttered with it, pressing well to the mould. Trim the edges of the paste, prick the bottom of it well with a fork to prevent it blistering, and then place it on a baking tin on greased paper. Make a cheese mixture with — Butter I oz. Flour I oz. Parmesan cheese i| oz. (grated.) Egg I raw yolk. Pinch of salt. Cayenne. Mix all in a stewpan with a good quarter-pint of milk. Stir until it boils, then remove from the fire, and mix into it two whites of egg (beaten stiffly) and also one ounce of Parmesan cheese cut into tiny dice shapes. Pour the mixture into the case of paste, sprinkle on the top a few browned crumbs, and about half an ounce of butter in tiny pieces. Put into a moderate oven for twenty to twenty-five minutes, until the top is nicely browned. Dish up on a dish paper on a hot dish, placing the fleur on the dish by means of a slice, remove ring, and serve whilst hot for a second course or savoury dish. Paste for Fleur. — Rub half an ounce of butter into two ounces of flour until quite smooth, then add a quarter of an egg, a pinch of salt, and make into a stiff paste with cold water, and roll out as directed above. Savouries a la St. Honore. Line some small deep patty pans thinly with short pastry, as for Casolettes k la Duchesse (p. 152), and bake. Remove the rice and put them back in the oven to dry ; fill them with a mayonnaise of vegetables as below. Garnish with chopped aspic, chervil, truffle, and tomato. Mayonnaise Mixture. Mayonnaise sauce i gill. Aspic I ,, Some cooked vegetables, such as green peas, French beans, haricot verts, cooked on mashed potato, cut in fancy shapes, asparagus tips. Mix all together and use. Croutes a la Campagne, ( By hind permission of "iAYLS. A. B. Marshall.) Fry some little rounds of bread (the size of a 5/- piece) a pretty golden colour in olive oil ; when cold, mask each croute with Ham Puree, using a large rose forcer. Then force on the top of the Ham Pur6e a rose of clotted, iced, or whipped cream. Sprinkle over hard-boiled yolk of egg which has been passed through a sieve. Stick a sprig of tarragon in the centre of each croute. Set the dish aside in a cool place until required. Use for Hors d'oeuvre, cold luncheon, savoury, or second course dish. Ham Puree. Cooked lean ham 4 oz. Fresh butter 2 oz. Egg I hard-boiled yolk. Cayenne. Chop the ham finely, pound it and put it through a sieve, adding the butter, egg, and seasoning. Colour a deeper shade with a little carmine. Canapees of Shrimps- Brown bread and butter. About a ^ pint of picked shrimps. Thick cream to moisten. Lemon juice. Cayenne. One hard-boiled egg. A little cucumber or watercress.