Cookery for every household

1 cupful milk. 2 eggs. A little celery. 1 tea-sp. chopped parsley. Pepper. Salt. Put the bread-crumbs and milk into a saucepan, and cook them over the fire until perfectly smooth. Then remove the pan from the fire and add the nuts, a small piece of celery finely chopped, the parsley and seasoning. Mix well, and stir in the yolks of eggs. Beat up the whites of eggs to a stiff froth, and stir them in lightly at the last. Pour the mixture into a greased souffle dish, sprinkle the top with ground nuts, and bake in a moderate oven until well risen and firm to the touch. Serve as quickly as possible. Time to bake, 15 to 20 minutes. Probable cost, 6d. 1634. Nut Butter 1635. Walnut Roast 4 table-sps. ground walnuts. 4 table-sps. cooked unpolished rice. 2 table-sps. bread- crumbs. 2 eggs. A pinch of mace. 1 tea-sp. lemon juice. Pepper and salt. Almost any kind of nut may be used for this, such as almond, Brazil, pea nuts, or pine nuts, but Brazil nuts are perhaps the best. Remove all shell and brown skin from the nuts, and if they are at all damp, dry them in a very moderate oven. Then grind them in a nut-mill and pound to a smooth paste with a pestle and mortar. If wished sweet, a little honey may be added. Pack the butter into jars and use in place of ordinary butter. The rice must be well cooked and dry. Add to it the bread-crumbs and walnuts, season to taste, and moisten with the eggs well beaten. The mixture should be firm, but not too dry. Pack it into a well-greased mould or basin, cover and steam steadily at least one hour. When ready, turn out and serve with white, tomato, or any other suitable sauce. Probable cost, lOd. In this country breakfast is one of the most necessary meals of the day, and yet it is the one which, as often as not, receives the least care and attention as regards its menu and service. One hears the constant complaint of lack of variety at this meal, and it is quite true that in many houses it is a most monotonous and uninteresting repast. This may often be due to the early hour at which breakfast has to be served, it has to be prepared in a hurry and the necessary cooking scrambled through at the last minute, but it is also due to lack of thought and resourcefulness on the part of the cook or housekeeper. It is never necessary to provide elaborate and complicated dishes, these would be out of place on the breakfast table ; what are wanted are one or two simple dishes, well cooked and nicely served, always remembering that what pleases the eye generally pleases the palate as well. This chapter includes a representative selection of recipes suitable for breakfast dishes. It does not include them all, however, and many others of a simple and inexpensive character will be found in other sections of the book, including those dealing with the cooking of eggs and fish.