Middle class cookery book

Boil the eggs for ten or fifteen minutes, till they are hard; put them into cold water; remove the shells. Cut out a piece of the white neatly so that the yolk can be taken out ; pound the yolk with a little cooked ham, parsley, and onion. Put the mixture into a saucepan with the pepper, a small piece of butter, and a little salt. Let it get hot ; refill the whites of eggs with it, and serve. Eggs au Gratin 4 Eggs 3 oz. Grated Parmesan Cheese 1 Yolk of Egg Chapelure, p. 133 Boil the eggs hard ; cut them in slices ; add the cheese, mustard, pepper, and salt to the white sauce ; stir in the yolk of the egg after the pan is taken from the fire.1 Put a layer of sauce on a dish, then a layer of slices of egg, then sauce, and so on till the dish is full. Cover with chapelure, heat, and serve. White Sauce, p. 12 h Teaspoonful Made Mustard I .. Pepper i ,, Salt Eggs en Suisse 4 Eggs 2 oz. Parmesan Cheeso J lb. Cheddar or any Rich Cheeso A little Grated Nutmeg J Pint Cream 1 oz. Butter Pinch of Cayenne l Teaspoonful Salt Cut the Cheddar cheese into thin slices ; grate the Parmesan ; spread half the butter at the bottom of a dish ; lay the slices of cheese on it ; sprinkle over the 1 If added while boiling, the egg will curdle. chap, vi BREAKFAST DISHES AND ENTREES 93 cayenne and a little salt ; add the remainder of the butter in bits on the cheese ; break the eggs separately, as for poaching ; slip them on to the cheese ; add the nutmeg ; pour the cream gently over, taking care not to break the yolks of the eggs ; sprinkle the Parmesan over with a little salt and white pepper. Put into a hot oven for ten minutes. Birds’ Nests 3 Hard-boiled Eggs 5 Tablespoonfuls Bread Crumbs 3 Teaspoonfuls Chopped Parsley 1 Raw Egg 1J oz. Butter J Teaspoonful Pepper 1 Lemon £ Teaspoonful Salt Shell the eggs ; mix the bread crumbs, parsley, pepper, and salt with the grated rind of the lemon and the butter ; beat up the egg ; put enough of it into the bread crumbs to bind the mixture ; cover the hard- boiled eggs over with the mixture, pressing it evenly round ; egg each over, toss in bread crumbs, and fry in clarified fat a golden colour. Drain the eggs on kitchen paper, cut them in halves, and serve with salad. Coddled Eggs Put new-laid eggs into a basin ; pour boiling water over them ; cover closely ; let them remain for ten minutes, or longer, if they are preferred well done. Tomatoes and Bacon Prepare the tomatoes as in “Tomatoes and Eggs,” p. 91. Fry as much bacon as is required ; take it from tho pan, and set aside to keep hot ; put the tomatoes into the pan with a few slices of onion ; let them become soft. Beat up two eggs, add them to the tomatoes, and stir the mixture over the fire till the eggs are set. Serve on a very hot dish with the bacon round it. 94 MIDDLE CLASS COOKERY BOOK r ART II Tomato Rarebit 1 oz. Grated Cheese 1 Large Tomato 1 Teaspoonful Ketchup 1 oz. Butter Pinch of Pepper \ Teaspoonful Salt Slice of Buttered Toast \ Teaspoonful Lemon Juice Put the butter in a small stewpan with the tomato ; let the tomato cook until it is soft enough to pass through a sieve ; return the pulp to the pan ; add the cheese and flavourings. Stir together till the mixture is hot, but do not let it boil. Serve on buttered toast. Scalloped Tomatoes 1 Teaspoonful Pepper i „ Salt 1 „ Chopped Onion