Cookery for every household

Pick the required number of shrimps, and coat them very lightly with flour. Put them into a frying basket, and fry them in boiling fat until a golden brown colour. Drain them well and sprinkle with finely-chopped parsley and cayenne pepper. Serve piled up on a dish paper, and garnish with small pieces of cut lemon. Thin brown bread and butter should be handed separately. 2396. Croustades of Tongue 3 table-sps. cooked tongue. 1 table-sp. bread-crumbs 1 table-sp. cream or sauce. 2397. Tongue Ramakins 4 or 5 oz. cooked tongue 2 eggs. 2 table-sps. milk or cream. made mus- light and frothy, then add the tongue finely chopped and the shallot, and mix all together. Grease some china or paper ramakin cases, three parts fill them with the mixture, stand them on a tin, and bake in a moderate oven until set. Have ready the remaining white of eggs beaten to a stiff froth, pile a little on the top of each ramakin, sprinkle a little coralline pepper over, and return them to a cooler oven until the white is set and lightly browned. Serve hot, garnished with a little parsley. 2398. Woodcock Toast £ lb. poultry or game livers. 1 or 2 anchovies. \ oz. butter. 1 table-sp. cream. 1 yolk of egg. Pepper. Salt. Pickles. Hot buttered toast. Wash the livers (uncooked) carefully, removing the gall and any green parts ; drain them and dry them in a cloth. Then pound them in a mortar with the anchovies (boned and filleted) and butter, until a smooth paste is formed. If time permits, the mixture may be rubbed through a sieve. Then add to it the yolk of egg and cream, and season to taste with pepper and salt. Put the mixture into a small saucepan, and heat it very gently over the fire without allowing it to boil. Arrange it neatly on small rounds or fingers of hot buttered toast, and decorate with small pieces of pickled walnut and strips of red chilli or other decoration to taste. Serve very hot. 2399. Biscuits & la Diable ham. 1 tea-sp. chutney. 1 tea-sp. chopped capers 1 table-sp. brown sauce. Grated Parmesan. Cayenne pepper. A squeeze of lemon juice. 5 or 6 small croustades of bread. 7 or 8 small water biscuits. Butter. Seasoning. 1 or 2 table-sps. cooked Butter the biscuits, sprinkle them with pepper and salt, and toast them in the oven, or put them under the grill for a few minutes. Chop the ham finely, heat it in a saucepan with enough thick brown sauce to bind it together, add the chopped capers and chutney, and season highly to taste. Spread some of this mixture on each biscuit, sprinkle with grated Parmesan, and place them under the grill or in a hot oven for a minute. 2400. Biscuits a, la St. Clair Mince the tongue very finely, and pound it until smooth with the bread-crumbs and enough thick cream or tasty sauce to moisten it. Season to taste with cayenne pepper and a squeeze of lemon juice, and, if time permits, rub the mixture through a wire sieve. Then heat it in a small saucepan and pile it up in small croustades of bread or in little bouch^es of pastry. Garnish with strips of green gherkin and a little chopped white of egg or parsley. Serve hot. Cheese biscuits. Butter. Made mustard. Cheddar cheese. Bacon. tea-sp. tard. £ tea-sp.chopped shallot Coralline pepper. Put 2 yolks and 1 white of egg into a basin with the mustard and milk or cream. Beat them until