Mrs. Maclurcan's cookery book

Mode. — Roll out the pastry very thinly, cut in half ; put the cheese, butter and a little cayenne and salt into a small saucepan ; drop in the yolk of the egg, make thoroughly hot ; add lemon juice to taste ; spread this mixture when cool on one half of the pastry, cover with the other half ; cut in rounds or squares with a sharp knife or cutter ; brush over with the beaten white of the /Savouries. egg ; place on a greased baking sheet and bake a nice brown for eight or ten minutes ; arrange after on a d'oyley. Dust with cayenne, garnish with tiny sprigs of parsley and serve very hot. 461— AMERICAN MACARONI CHEESE. 6 tomatoes 1 onion Dessertspoonful of dripping J lb. macaroni 3 tablespoonfuls grated Salt and cayenne to taste cheese Mode. — Fry the tomatoes, with the onion sliced, in the dripping, until the onion is tender ; in the meantime boil the macaroni in water with a little salt ; when cooked put in a pie-dish with the onion, tomatoes and cheese, half a teaspoonful of salt, a little cayenne. Mix all well together, then cover with breadcrumbs and bake for fifteen minutes. 462— ANCHOVY CREAM. 12 anchovies i pt. cream Lemon juice Cayenne. Mode. — Bone the anchovies and pound them up in a mortar ; mix the cream, juice of a lemon, and a little cayenne with them ; spread thickly on slices of hot buttered toast. 463— ANCHOVY CANAPES. 6 anchovies 2 hard-boiled eggs Cayenne 6 small squares toast Parsley. Mode. — Bone the anchovies, cut them in two, lengthways ; chop up the eggs, moisten with the oil of the anchovy, and add a little cayenne ; pile up the egg on each piece of toast, then cross the anchovy on the top ; put a little leaf of parsley on them ; keep them in the oven until required (to keep hot), but do not let them get dry. Savouries. 464— ANCHOVY TOAST AND POACHED EGGS, 2 ozs. butter A tablespoonful anchovy Cayenne paste Toast and eggs. Mode. — Mix the paste with the butter and spread on the toast very hot, sprinkle a little cayenne ; poach the eggs, as many as required ; cut the toast into round pieces, then place an egg on each piece ; serve at once. 465— ANCHOVIES AND OLIVES. 1 doz. Spanish olives 6 anchovies Lemon Cayenne. Mode. — Bone and pound up the anchovies, put in a little lemon juice and a pinch of cayenne ; take the stone out of the olives and fill up with the anchovy ; serve three on a small piece of toast to each person. 466— ANCHOVIES ON TOAST. 6 anchovies Juice of half a lemon Cayenne Toast Mode. — Bone the anchovies, lay on the strips of hot buttered toast ; squeeze a lemon and a little cayenne ; serve hot. 467— ANCHOVY SANDWICHES. Anchovy paste Cayenne Thin bread and butter. MoDE.^ — Mix the paste with a little butter and half a saltspoonful of cayenne, spread on very thin bread ; put another piece of bread over, cut away the crust, then cut across ; when you have sufficient, place on a plate on which you have folded a serviette or d'oyley. 468— ANGELS ON HORSEBACK. 1 doz. large oysters 1 doz. squares fat bacon Juice of lemon Cayenne. Savouries, Mode. — Squeeze the lemon over the oysters and sprinkle with cayenne ; put each oyster in a piece of bacon and roll ; pack them tightly in a pie-dish and bake nice and crisp ; serve three on each piece of toast, about three inches long and one and a-half wide.