Cookery for every household

Take some water or other plain biscuits and spread them with butter and a little made mustard. Then sprinkle them liberally with grated cheese and put them in the oven to brown. Prepare some little rolls of bacon (Recipe 1646), and either grill them or cook them in the oven. Place a roll of bacon on the top of each biscuit and serve very hot. 2401. Croutes à l'Indienne Rounds of bread. Chopped pickles. Clarified butter. Curry powder. Grated Parmesan. Worcester sauce. Cooked chicken and ham Cut some thin rounds of white bread, dip them in clarified butter and then in grated Parmesan. Chop some cooked chicken and ham very finely, 2 K mix it with some chopped pickles, curry powder, and a little Worcester sauce. Put some of this mixture between two rounds of bread, and brown in the oven. 2402. Croutes à la Marguerite 1 hard-boiled egg. 1 table-sp. white sauce or cream. 1 tea-sp. anchovy essence. Seasoning. 6 anchovy fillets. 6 fried bread croutes. Cut a hard-boiled egg in slices about J of an inch in thickness, remove the yolk, take half a dozen of the best white rings and trim them neatly. Now take all the yolk and other scraps of egg and pound them with the white sauce or cream, using enough to make a softish paste. Season with the anchovy essence, pepper and salt, and rub all through a sieve. Spread some of this mixture on small round croutes of fried bread or hot buttered toast, and lay a ring of white of egg on the top. Now take small fillets of anchovy, curl them round, and put one in the centre of each croute. Cover the anchovy with more of the egg mixture, lay a piece of greased paper on the top, and heat through in the oven. Serve hot, garnished with small sprigs of parsley. SOME MORE SUBSTANTIAL SAVOURIES 2403. African Baked Beans 1 lb. haricot beans. 1 table-sp. golden syrup. 2 or 3 oz. bacon. | Salt. Pepper. Cook the beans until they are quite tender (see Recipe 613), and have the bacon cut in small thin slices. Take a greased pie dish or fireproof dish, and arrange in it the beans and bacon in layers, seasoning them with pepper, and keeping a layer of bacon for the top. Pour the syrup over, place on the last layer of bacon, stand a few minutes, and bake in a moderate oven. Note. — Either cooked or uncooked bacon may be used, but the latter is best. Time to bake, 20 to 30 minutes. 2404. Bacon and Greens 1 lb. cooked greens. Some rashers of bacon. Any cooked greens may be used, such as cabbage, turnip tops, Brussels sprouts, spinach, &c., but any water or liquid must be well drained from them. Chop them finely, removing any hard pieces of stalk, and season with pepper and a very small quantity of salt, if necessary, always bearing in mind that the bacon is salt. Now prepare and fry some rashers of bacon; rather under- than over-cook them, and keep them warm. Then fry the greens in the fat left from the bacon, and, when very hot, press them quickly into a greased basin so as to take the form. Unmould on a hot dish, and arrange the rashers of bacon round. 2405. Bloater Fillets on Toast 1 or 2 bloaters. Parmesan cheese. Butter. Pepper. | Toast. Chopped parsley.