Liverpool School of Cookery recipe book

Custard. 1 pint milk. 2 eggs. 2 teaspoonfuls sugar. Flavouring as required. 1 4 Vanilla Sauce. 3 yolks. i teaspoonful vanilla essence. § gill milk. 2 whites stiffly whipped. 2 oz. castor sugar. Method : Make a custard of the yolks, milk and sugar, add the vanilla essence. Whip the whites to a very stiff froth, and put into a large basin. Pour over them, through a hair sieve, the hot custard, mix lightly but well. Serve either hot or cold. SAVOURIES. Macaroni Cheese. i oz. flour. £ pint milk. 1 oz. butter, i pint water. 3 oz. macaroni. 3 oz. grated cheese. | teaspoonful dry mustard. Pepper. Salt. Cayenne. Method : Put the water and | oz. butter into a pan and set on the fire. Break up the macaroni into short pieces. When the water boils, rinse the macaroni quickly through cold water and put it into the pan. Stir till the water reboils, then cover the pan and boil gently till tender but unbroken — about J hour. The macaroni should absorb all the liquid. If this happens before the macaroni is tender, add a little more water to the pan. Make a sauce of the remaining | oz. butter with \ oz. flour and the milk. Boil 3 minutes, add the seasoning and half the grated cheese. Mix the sauce with the macaroni, turn into a hot dish and sprinkle the rest of the cheese over. Brown in front of the fire, under a gas griller, or in the oven. Serve very hot. Method : Cut the bacon very thin, trim off the rind and edges, and fry lightly. Cut small tomatoes in halves or large ones into quarters, heat them thoroughly in the pan with the fat from the bacon. Serve very hot. Bacon and Tomatoes. Buttered Eggs. 1 oz. butter. 1 tablespoonful milk. Salt and pepper. 2 eggs. 4 small rounds of buttered toast. Parsley or water -cress. Method : Put the butter, milk and seasonings into a white-lined pan. When warm, add the beaten eggs. Stir with a wooden spoon over gentle heat till lightly set. Place on the rounds of buttered toast. Serve very hot, garnished with parsley or water-cress. Anchovy Eggs. 3 hard-boiled eggs. 1 teaspoonful butter. 1 teaspoonful anchovy sauce. Salt and pepper. Cayenne. Salad for serving. Method : Shell the eggs, and cut them carefully in halves. Pound the yolks and add the other ingredients. Cut a small piece from the point of each white to make it stand steadily, fill the whites with the mixture, and arrange on a bed of salad. Savoury Eggs. Method : Mix some bread crumbs, chopped parsley, pepper and salt. Butter some dariole moulds, and line with the mixture. Break an egg into each mould, and stand in boiling water till set. Turn out on buttered toast. Croustades de Merluche Fume. Method : Cut some rounds of bread 2 inches in diameter and | inch thick. Dip in liquefied butter. Skin and bone a raw Finnan haddock, place a piece of the fish between two pieces of the bread, and fry the sandwiches in a very little butter till both sides are nicely browned. Serve very hot. SAVOURIES. Canapes Fumes. 1 small Finnan haddock. 1 tablespoonful white sauce. 1 tablespoonful cream. Seasoning. Slices of bread, ^ inch thick. Buttered egg (p. 76).