Wholesome cookery

Cut some thin slices off a sandwich loaf; toast these slices crisply ; have some grated Parmesan and butter well mixed together, and butter the pieces of toast quickly with this mixture; leave the toast by the side of the fire, or in the oven, to keep warm. Now put a lump of butter in a saucepan; break in some eggs ; stir with a wooden spoon till the eggs are just set. Dish the eggs up on the toast ; pour over them a small quantity of gravy (that which comes from under a roast joint). 3 eggs to 1 ounce of butter is the right proportion. 501. — Poached Eggs and Cream. Butter a dish ; put a teacupful of cream in it ; break in 4 eggs very carefully ; sprinkle with pepper and salt, and a little nutmeg if liked. Put the dish on the side of the oven till the eggs are thoroughly cooked. Serve in the dish they were cooked in. 502. — Cheese Fritters. Three-quarters of a pint of water, 6 ounces of flour, 3 ounces of butter, 3 ounces of grated cheese, 3 eggs, a little salt and cayenne pepper (the quantity of salt will depend on whether the cheese is a salt one or not, and the pepper on whether a hot or a mild fritter is preferred). Put the water in a saucepan with the butter and cheese ; stir this over the fire until it begins to boil; add the flour in by slow degrees, stirring all the time with a wooden spoon until it forms a very thick paste ; it must boil a few minutes, working it all the time. Pour it into a bowl to cool, then add the 3 eggs one after the other, taking at least 3 minutes to work each egg in. Then let it stand for a few hours. Put some well-clarified dripping into a deep stewpan ; when it boils, move it to the side of the fire. Take half a teaspoonful of the mixture, no more, and drop it in the boiling fat ; do this until all the paste is used ; fry a light gold colour, and as each fritter is SUNDRIES. cooked remove it. The fritters should swell to the size of a large apricot, and must be eaten without delay. The above quantity will make sufficient fritters for 12 persons. If the fritters do not swell, it is either because the paste has not been properly mixed, or the fat is not the right heat. The fritters can be warmed up next day in the oven. The dripping must be saved for this special use, it will give a cheese flavour if used for any other purpose. 503. — Cold Pate. Dish required, one of the French brown bakingdishes with a lid ; be careful to see that the small hole in the lid is clear, so that the steam can escape. The quantity of material must depend on the size of the dish; one holding 2 pounds of meat chopped is a useful size. Have some raw fillet steak ; raw fillet of veal and a small piece of pork off the loin is best, in equal quantities. Remove all the skin, gristle, or hard bits ; chop them up all fine, and mince them in a mincingmachine next, or pound them. Put all in a bowl with pepper and salt, chopped parsley, some peeled and chopped mushrooms, a very little thyme, 1 dried and chopped and pounded bay leaf, a little mixed spice (a small clove of garlic if liked), 2 wine-glassfuls of gravy, and 1 of red wine. Mix well WHOLESOME COOKERY.