Wholesome cookery

Break a marrow-bone ; take out the marrow, and cut it into small pieces. Put the marrow into boiling water with a little salt, and boil it one minute so as to half cook it; then drain it immediately on a sieve. Chop up some parsley ; put it in a saucepan, with pepper, salt, a little lemon-juice, and the marrow. Toss it all together for a few minutes on the fire, spread it on hot toast, and serve it at once. 394, — Kidney Toast. Have a cold cooked veal kidney ; cut it into very small pieces ; pound it in a mortar with pepper, salt, and some boiled onion ; stir in 1 egg well beaten. Simmer together over the fire, and serve on toast. 15G 395. — German Toast. Any remains of fricassee or hash. Chop it up finely, with some parsley, onion, pepper, and salt ; add a well-beaten egg ; put it to stew in some gravy ; let it reduce and thicken. When cold, pile it up on square pieces of toast ; lay some slices of hard-boiled egg on the top ; brush with beaten egg ; sprinkle with fine bread-crumbs ; bake in the oven. Squeeze some lemon-juice over, and serve. 396. — Cheese Omelet. Beat up 6 eggs in the usual manner ; add a teacupful of thick cream, about 2 tablespoonfuls of grated Parmesan cheese, and some pepper and salt. Cook the omelet in the usual manner. 397. — Sardine Salad. 6 eggs boiled hard, 6 onions peeled and boiled, 6 sardines with their skins ofi". Cut the onions and eggs in slices ; put them in a salad bowl, with layers of sardines between them ; sprinkle pepper, salt, chopped tarragon, chervil, and parsley; dress with oil and vinegar, and serve. SAVOURY DISHES. 398. — Macaroni “au Gratin.”, 4 ounces of macaroni, 1 ounce of grated Parmesan cheese, 1 ounce of grated Gruyere cheese, 1 ounce of butter divided in small lumps. Blend a little flour in 1-^ teacupful of milk or cream; add a quarter of an ounce of butter, flnely chopped parsley and onion, pepper, salt, and nutmeg. Stir this all over the Are till the sauce is thick ; pass through a fine hair sieve. Boil the macaroni in salt and Avater; when cooked, pour in some cold Avater ; then take out the macaroni at once and drain it. Noav stir into the macaroni the above sauce, nearly all the cheese, and the butter; place in a buttered baking-dish ; sprinkle the remainder of cheese and a little hot butter on the top, and bake till a good gold colour. N.B. — Cold water is poured on the macaroni as soon as it is cooked Avith the intention of keeping it jimi. Another ^uay. — 3^ ounces of macaroni. Boil it in 2^ pints of stock or milk about 20 minutes ; pour in some cold water ; take the macaroni out at once ; let it drain thoroughly. HaA'-e ready 3-^ ounces of grated Parmesan cheese, and 1 ounce of butter. Place the macaroni in a baking-dish ; sprinkle the cheese in between the laj^ers ; place the butter on the top in .small lumps; bake it about 10 minutes, or until a pale gold colour. Serve. 399. — Fondue.