Home cookery

Cut some slices of brown bread — about two inches in length, one inch in width, and a quarter of an inch in thickness. Butter them. Pound the shrimps with sufficient cream to moisten them, a few drops of lemon juice, and cayenne to taste. Pass this mixture through a wire sieve. Spread one side of each canapee with the shrimp mixture ; smooth over the surface with a wet warm knife. Lay half a shrimp at each end of the canapee, decorate with yolk and white of egg (mixed), and also with parsley and coral butter, and sliced cucumber or watercress. A little aspic (chopped) can also be put here and there if agreeable. Coral Butter is pounded coral and butter. Parsley Butter is made by pounding together a little chopped and blanched parsley and butter. Croquettes de Vermicelle au Parmesan. Boil two ounces of vermicelli in three-quarters of a pint of milk until quite tender. Mix in one ounce of butter, a teaspoonful of French mustard, two ounces of grated cheese (Parmesan is the best), cayenne, season to taste. When the mixture has become quite cold, roll it out on a board (using a few bread crumbs) about half an inch thick ; cut into small crescents and any fancy shapes. Dip them into egg and then into crushed vermicelli ; fry a pretty golden colour in hot fat. Dish in a circle. This makes a very pretty savoury. Macaroni Cheese. Macaroni ... J lb. Flour Grated cheese Butter Made mustard Cayenne ... Salt Milk ... ... 3 oz- I oz. to taste. i pint. Break the macaroni into small pieces, put it into boiling water (slightly salted), boil till tender, then strain. Melt the butter in a saucepan, stir in the flour, add milk, boil well, stirring all the time ; add cayenne, salt, and mustard, also half the cheese and the macaroni. Butter a pie-dish or French baking dish, put in the macaroni, sprinkle the rest of the cheese on the top. Put it in a quick oven or before a good fire for about ten minutes, so that it may be thoroughly hot and the top nicely browned. If preferred, the cheese may be all put in, and a few browned bread crumbs sprinkled on the top. This may be cooked in scallop shells, if liked. Devilled Roes. The soft roes of fresh herrings, fried in butter, cayenne and salt to taste. Serve very hot on croutons of fried bread, or small pieces of buttered toast. Garnish with hard-boiled white and yolk of egg, and chopped parsley. Croquettes of Macaroni Cheese. The remains of macaroni cheese. White sauce ... enough to moisten. Grated Parmesan to taste. Egg I. Pepper and salt to taste. Take the cold remains of macaroni cheese, chop small. Mix enough white sauce with the chopped macaroni to moisten it, add grated Parmesan and seasoning to taste, mix in the egg, let it get cold. Make into balls, egg and breadcrumb, and fry. Serve piled high in a dish, with a little grated Parmesan scattered over. Cheese Fingers. Grated cheese 2 oz. Pepper, salt, and cayenne to taste. Puff pastry 1 lb. Roll out half the paste thinly, strew over it nearly all the cheese mixed with the seasoning. Then roll out the remainder of the paste, put it on the cheese, cut into small fingers. Bake in a quick oven ; a few minutes before it is done scatter the remainder of the cheese over the fingers. Serve very hot. Cheese Straws. Flour 3 oz. Butter 2 oz. Cheese (grated) Parmesan