Middle class cookery book

the flour. Beat the white to a stiff froth (see “ To Beat up Eggs,” p. 134) ; mix the yolk well into the flour, adding the water by degrees, until a smooth batter is made ; beat this up well ; stir in the cheese ; add the beaten white of egg, stirring it lightly in. Have ready a pan of hot fat ; take a teaspoon ; dip it in cold water to prevent the batter from sticking to it ; drop spoonfuls of the batter into the hot fat ; let the frittei’s fry slowly till they are a deep golden bi'own. If the frittei's are so light that they float on the fat, pour spoonfuls of the hot fat over them. Drain on kitchen paper ; heap them on a hot dish covered with an ornamental paper, and serve quickly. CEuf au Promage \ lb. Cheese 1 Gill Milk 1 Egg l Teaspoonful Pepper or less ^ Small Onion orl Shallot 1 ,, Salt Cut the cheese into thin slices ; put it into a shallow dish ; mince the onion (a shallot is better) ; sprinkle it on the cheese, with the pepper and salt ; pour in the milk ; slightly beat up the egg ; pour it over the cheese ; put the dish in the oven or before the fire until the egg is thoroughly set. Serve very hot. A sprinkling of brown crumbs (see “Chapelure,” p. 133) put on a few minutes before serving improves the look of the dish. Brain Cakes 1 Sheep’s Brain 2 Tablespoonfuls Bread Crumbs 1 Egg „ , _ £ Teaspoonful Pepper 1 oz. Butter 1 „ Flour 1 Gill Milk 3 Teaspoonful Salt Take the brain carefully from the head ; put it to soak for one hour in cold water, to which is added one tablespoonful of vinegar ; at the end of the hour pour 101 uhap. vi BREAKFAST DISHES AND ENTREES the vinegar and water away, and wash the brain in hot water ; remove the thin skin that covers it. While the brain is soaking put stock or water to boil : if the latter is used, a small quantity of vegetables and a few herbs should be added to it, sufficient to give a flavour. Put the brain into the boiling stock or water ; let it boil for one quarter of an hour ; drain it, and chop into small pieces. Melt the butter; stir in the flour; add the milk, pepper, and salt ; let the sauce boil till quite thick ; then stir in the chopped brain. Let the mixture cool; form it into cakes ; beat up the egg on a plate cover each cake with egg, toss them in bread crumbs' an ry in clai ified fat a golden brown. Serve with tried parsley and slices of lemon. As with rissoles bread crumbs and the yolk of an egg may be used instead of the sauce to bind the mixture. Kippered Herrings Put the fish into a frying-pan ; pour boiling water over them ; leave them for two or three minutes ; pour ofi the water; put the pan on the fire, and let the fish get hot through ; serve quickly. Salted haddock may e cooked in the same way, allowing it to remain a little longer in the water ; lay a piece of butter on it when done, and sprinkle a little pepper over. Cases of Pried Bread These cases are very useful in enabling the cook to use up small quantities of cold meat, fish, or poultry. Fi led with the same mixture as that used for rissoles wi i minced veal or stewed mushrooms, etc., they give er an opportunity of varying the list of her dishes with but little trouble to herself. Begin by cutting slices of bread an inch in thickness; cut off the crust'; 102 MIDDLE CLASS COOKERY BOOK PART II