Cookery for every household

Remove the flesh from 2 or 3 small whiting, and weigh it free from skin and bone. To each \ lb. of flesh allow butter and lemon juice in the above proportion. Chop the whiting flesh finely or pound it in a mortar, add the butter slightly melted, and season with pepper, salt, and lemon juice. A little anchovy or shrimp essence may also be added if liked. Mix until thoroughly blended, then turn the paste on to a plate and put it in a cool place to set. When firm to the touch, form the mixture into small round cakes, using a little flour if necessary. Dip them into beaten egg, with which a table-spoonful of salad oil has been mixed, and then in fine bread-crumbs. Fry the cakes in a small quantity of hot butter or clarified fat until well browned on both sides. Drain well, and serve neatly on a hot dish, garnishing with some pretty fresh parsley. 1702. Tongue Toast 6 oz. cooked tongue. 1 yolk of egg. 2 table-sps. cream. 1 tea-sp. chopped parsley Pepper. 2 slices toast. A little butter. Remove all skin and gristle from the tongue, and chop it finely, or put it through a mincing machine. Put it into a lined saucepan with the yolk of egg and cream, season with pepper, and heat gently over the fire without allowing the mixture to boil. Have ready some neat pieces of hot buttered toast, put some of the tongue mixture on the top of each, sprinkle with a little finely chopped parsley, and serve hot. Note.— Some well-flavoured sauce may be used instead of the cream. No luncheon or dinner is complete without a pudding of some kind. Puddings, therefore, form an indispensable part of the daily menu. Unfortunately the art of cooking the various kinds of hot sweets is apt to he neglected. The same kind of pudding will he sent up to the table day after day without any attempt at achieving a note of variety. This is a pity, because the puddings that can be made at little cost are many and varied. All kinds of puddings and hot sweets are dealt with in this section, which has been divided up as follows for easy reference : Part I dealing with Milk Puddings ; Part II, Boiled and Steamed Puddings ; Part III, Baked Puddings ; Part IV, Fritters and Fried Puddings ; Part V, Hot Souffles and Omelets. SIMPLE MILK PUDDINGS Milk pudding is the name given to a pudding made of some farinaceous substance, such as rice, semolina, tapioca, &c., cooked in milk. The proportion of farinaceous substance to allow will vary somewhat according to its kind, but it is usually from 1 to 1 J oz. to a pint of milk. All grains should be washed before being used, as one never knows what handling they have had ; and the larger kinds, such as barley, tapioca, and sago will cook better if they can be soaked in a little cold water before being cooked in milk. Care must be taken to cook all the farinaceous or starchy foods thoroughly, as, unless the grains are well burst, they may prove most unwholesome.