Mrs. Maclurcan's cookery book

Mode. — Slice and chop the onions very fine, put them with half the butter on to cook ; when they are done, put about half into a small pie- dish ; then slice half of the tomatoes, put them in, then a layer of cheese ; break the eggs very carefully, then put on the rest of the onion, salt and cayenne, tomatoes, and the remainder of the cheese ; Savouries. Sprinkle over with the breadcrumbs ; put on the remainder 01 the butter and bake for half an hour. 487— CURRIED EGGS. 6 hard-boiled eggs 1 tablespoonful desiccated i pt. milk cocoanut 1 tablespoonful curry powder Salt and pepper. Mode. — Boil the cocoanut and milk together for half an hour ; mix the curry powder to a paste with a little milk and pour in ; then cut the eggs in eight pieces, and with the pepper and salt put into the curry. Serve with boiled rice. 488— EGGS A LA FEANOAISES. 6 hard-boiled eggs 2 ozs. butter Juice of a lemon ^ cupful white sauce Cayenne. Mode. — Put the butter into a saucepan with the cayenne and juice of a lemon ; cut up the eggs into eight pieces, put them with the white sauce into the saucepan ; allow to come to the boil. Serve on hot toast. 489— TURTLE FINS ON TOAST. 1 tin Skinner's turtle fins 1 lemon A tablespoonful butter Cayenne. Mode. — Empty the tin of fins into a small saucepan with the butter, lemon juice and cayenne ; allow to come to a boil. Serve on toast with a slice of lemon. 490— HERRING CREAM. 1 red herring ^ pt. thick cream or good Cayenne white sauce Juice of a lemon. Mode. — Soak the herring in boiling water for five minutes, skin and pick out the roe, put it into a mortar with the flesh (being careful all the bones are out), pound Savouries. it up until quite smooth ; then mix in the lemon juice, cayenne and the cream ; put in a saucepan and boil. Serve on hot toast. 491— LIVER SAVOURY. 3 chickens' livers 1 lemon Cayenne 9 pieces of bacon (about 1^ inches square). Mode. — Cut each liver into three, squeeze the lemon over, and sprinkle with cayenne ; roll each piece in bacon ; place close together in a pie-dish and bake. Serve three on each piece of toast. 492— LIVER SAVOURY (Another Way) 3 livers (chicken, turkey or T.ablespoonful butter goose livers) Salt 1 half tin mushrooms A teaspoonful chopped par- Cayenne sley. Mode. — Chop up the liver very fine with the mushrooms ; put them into a saucepan with the butter, cayenne and salt ; boil until the liver is cooked; then add the parsley (chopped). Serve on hot toast with slices of lemon. 493— MACARONI CHEESE. J lb. macaroni ^ cupful white sauce 3 ozs. grated cheese Tablespoonful of made mus- Cayenne and salt tard. Breadcrumbs and butter. Mode. — Boil the macaroni until tender in water with a teaspoonful of salt ; put it into a pie-dish with half the cheese and the white sauce, in which you have mixed the mustard, and a saltspoonful of cayenne and salt ; mix it altogether well ; then put over the remainder of the cheese and breadcrumbs, with pieces of butter spread over them. Bake until a nice brown. Savouries. 494— MACARONI ESPAGNOLE. i lb. macaroni 1 large onion 3 tomatoes Saltspoonfiil cayenne Teaspoonful salt Butter.