Home cookery

Milk I tablespoonful. Butter I oz. Buttered toast. Beat the eggs, add the milk, pepper, and salt. Melt the butter in a saucepan, add the egg mixture, and stir over the fire until thick and creamy. Pile on hot buttered toast cut into fancy shapes ; sprinkle over chopped parsley. This mixture may be varied by adding remains of cooked green peas, asparagus, cold fish, chopped ham, or tongue, etc. Bloaters, with Buttered Eggs. Bone two bloaters as on p. 17, grill or bake them, pile buttered egg mixture on the top, sprinkle over chopped parsley. Luncheon and Supper Dishes. — ■ » ■ — For everyday luncheons the remains of former dinners are usually served, and these should be dished up in as tempting a manner as possible. If a joint is still presentable, it should be sent in garnished with fresh parsley, but if very little is left upon it, it is better to cut off the meat in as neat slices as possible, and to arrange these round a centre of salad, or to garnish them with a few slices of tomato, or with sprigs of parsley. A clever cook will be able to make a nice-looking luncheon out of what would, at first sight, appear very unpromising materials. A few dishes are here given, but others will be found under the headings of Breakfast Dishes, Cold Meat Cookery, and Simple Entrees. Jellies and creams, suitable for luncheons or for suppers, will be found in another part of the book. Game Pie. Hare i. Pheasant or fowl i. Strong' well-flavoured stock i pint. Pepper and salt to taste. Aspic jelly. Stew the hare and pheasant (or fowl) together in the stock till the meat can be taken off the bones. Take it off in as large pieces as possible, pack it in a game pie-dish, adding plenty of seasoning. Stew the bones in the stock in which the game has been cooked, strain, season well, and pour hot over the game. When cold, garnish with aspic jelly. Galantine of Veal- Breast of veal (boned) ... 4 or 5 lbs» Sausage meat f lb. Veal forcemeat (p. 147) ... 6 oz. Strips of bacon and ham. Hard-boiled eggs 4. Truffles (if possible). Raw egg I. Pepper and salt. Stock (well-flavoured). Aspic jelly. Lay the veal flat on a board, brush the inside over with egg, sprinkle well with pepper and salt, spread on it a layer of veal stuffing. Lay on the stuffing alternate strips of ham and bacon, slices of hard-boiled egg, and, if possible, a few truffles. Over this put a layer of sausage meat. Roll up and tie very tightly in a cloth. Have ready a pan in which there is enough wellflavoured, seasoned stock to cover the galantine ; when it boils put in the meat, and simmer for three hours. Take it out, tighten the cloth round the galantine, and place it between two boards with heavy weights on the top to press it into a flat shape. When cold, take it out of the cloth, brush it over with glaze, and garnish it with aspic jelly and hard-boiled eggs, or savoury custard. Put round it on the dish alternate small heaps of finely cut salad and aspic jelly. If preferred white, the galantine may be covered with white or bechamel sauce (p. 172), in which a few leaves of Marshall's gelatine have been dissolved. Garnish with beetroot, aspic jelly, and chopped truffles. Ox-Cheek Mould. Ox cheek, stewed and cold. Hard-boiled eggs 2 or 3. Chopped parsley.