Mode. — Boil the eggs for ten minutes, shell them and cut them in half, take out the yolks, cut off the tips so that they can stand well. Chop up the beetroot, sprinkle with pepper and salt, and fill two of the cups with it, then fill two with the yolks of the eggs cut into small dice and the remaining two with the chicken cut into small pieces. Lay the lettuce on a dish and place the egg cups around it. Savouries. 511— ASPAEAGUS A LA VINAGEETTE. 1 tin asparagus J a cupful of vinegar 1 tablespoonful oil ^ a teaspoonful cayenne✪ Asparagus à la Vinaigrette Mode. — Place the asparagus in ice until it is nice and cold, put it in an entree dish. Mix the vinegar, oil and cayenne well together and pour over the asparagus just before sending it to the table. 512— ANCHOYY EGGS. 6 eggs Dessertspoonful anchovy Pepper and salt sauce A little butter✪ Anchovy Eggs. Mode. — Boil the eggs hard, then shell them and cut them lengthways. Take the yolks out and put them in a basin with the anchovy sauce, butter, pepper and salt to taste. When well mixed fill the white of eggs with it and serve same up on toast. 513— ANCHOVY PASTE. 4 anchovies Finely minced parsley 4 ozs. butter Cayenne to taste✪ Anchovy Paste. Mode. — Pound the anchovies, washed and boned to a smooth paste, with the butter and a little parsley very finely chopped, cayenne to taste ; put it into a small jar, and stand on ice until perfectly firm, then turn out and serve with hot dry toast. 514— POTATO NEST (A nice breakfast dish). 3 or 4 slices of ham 4 eggs ^ lb. cold potatoes Butter Cayenne✪ Potato Nest. Mode. — Mash the potatoes and line a well buttered small pie-dish with them ; then cut the ham into slices about two inches squa*re ; put these into the pie-dish on top of the potatoes and sprinkle with a little cayenne ; Savouries. bake for about a quarter of an hour ; take it from the oven and break the eggs into it, being careful not to break the yolks ; then return to the oven and bake until the eggs are well cooked. 515— CHEESE DAELINGS. 2 ozs. cheese 2 ozs. butter 3 ozs. cornflour 1 egg Cayenne and salt✪ Cheese Darlings. Mode. — Grate the cheese and mix well with the corn- flour, then rub in the butter, moisten with the egg (well beaten), add cayenne and salt ; roll out very carefully and cut with a very small round shape ; lift with a knife and place on to a buttered tin j bake in a moderate oven for ten minutes. PASTRY, PIES AND PUDDINGS. 516_PUrF PASTE MADE WITH BUTTEE. 1 lb. butter 1 lb. flour ^ pt. of water. Mode. — Mix the flour to a light paste with the water, so that it can be rolled out without much pressure ; roll it out and spread a third of the butter on, then dredge a little flour, fold in three, roll out again, then repeat, until you have rolled and folded it three times in three ; then roll it out flat, spread a little butter and flour, fold in half and roll it ; it is then ready for use. You must be particular about the folding it three times in three, then the fourth in half. Marrow is equally as good as butter. 517— PUFF PASTE MADE WITH SUET. 1 lb. flour |- lb. beef suet i pt. of water.

AI-modernized reading of the original text

Mode. — Boil the eggs for ten minutes, shell them and cut them in half, take out the yolks, cut off the tips so that they can stand well. Chop up the beetroot, sprinkle with pepper and salt, and fill two of the cups with it, then fill two with the yolks of the eggs cut into small dice and the remaining two with the chicken cut into small pieces. Lay the lettuce on a dish and place the egg cups around it. Savouries. 511— ASPARAGUS A LA VINAIGRETTE. 1 tin asparagus J a cupful of vinegar 1 tablespoonful oil ^ a teaspoonful cayenne Mode. — Place the asparagus in ice until it is nice and cold, put it in an entree dish. Mix the vinegar, oil and cayenne well together and pour over the asparagus just before sending it to the table. 512— ANCHOVY EGGS. 6 eggs Dessertspoonful anchovy Pepper and salt sauce A little butter. Mode. — Boil the eggs hard, then shell them and cut them lengthways. Take the yolks out and put them in a basin with the anchovy sauce, butter, pepper and salt to taste. When well mixed fill the white of eggs with it and serve same up on toast. 513— ANCHOVY PASTE. 4 anchovies Finely minced parsley 4 ozs. butter Cayenne to taste. Mode. — Pound the anchovies, washed and boned to a smooth paste, with the butter and a little parsley very finely chopped, cayenne to taste ; put it into a small jar, and stand on ice until perfectly firm, then turn out and serve with hot dry toast. 514— POTATO NEST (A nice breakfast dish). 3 or 4 slices of ham 4 eggs ^ lb. cold potatoes Butter Cayenne. Mode. — Mash the potatoes and line a well buttered small pie-dish with them ; then cut the ham into slices about two inches square ; put these into the pie-dish on top of the potatoes and sprinkle with a little cayenne ; Savouries. bake for about a quarter of an hour ; take it from the oven and break the eggs into it, being careful not to break the yolks ; then return to the oven and bake until the eggs are well cooked. 515— CHEESE DARLINGS. 2 ozs. cheese 2 ozs. butter 3 ozs. cornflour 1 egg Cayenne and salt. Mode. — Grate the cheese and mix well with the cornflour, then rub in the butter, moisten with the egg (well beaten), add cayenne and salt ; roll out very carefully and cut with a very small round shape ; lift with a knife and place on to a buttered tin j bake in a moderate oven for ten minutes. PASTRY, PIES AND PUDDINGS. 516_PUrF PASTE MADE WITH BUTTEE. 1 lb. butter 1 lb. flour ^ pt. of water. Mode. — Mix the flour to a light paste with the water, so that it can be rolled out without much pressure ; roll it out and spread a third of the butter on, then dredge a little flour, fold in three, roll out again, then repeat, until you have rolled and folded it three times in three ; then roll it out flat, spread a little butter and flour, fold in half and roll it ; it is then ready for use. You must be particular about the folding it three times in three, then the fourth in half. Marrow is equally as good as butter. 517— PUFF PASTE MADE WITH SUET. 1 lb. flour |- lb. beef suet i pt. of water.

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Asparagus à la VinaigretteAnchovy EggsAnchovy PastePotato NestCheese Darlings

Mrs. Maclurcan's cookery book