The "ideal" cookery book

Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pau, turn over, and cook for a minute. Serve hot. 18. Dough Nuts. i-oz. castor sugar. Spice or ginger. 1- lb. flour. 1 gill milk. 2- oz. butter. Pinch of salt. 1 egg. Rub butter into flour, mix dry ingredients, make into a paste with egg and milk, roll out, cut with a round cutter, then take the centre out with a smaller one, fry in hot fat and dredge freely with sugar. 19. Cheese Straws. 2- oz. butter. 3- oz. grated cheese. 1 tablespoonful water. Salt. Cheese Straws. 2-oz. flour. 1 yolk of egg. Pepper Cayenne. Mix well, roll into fingers and rings. Bake 7 minutes. When cold put two or three straws through each ring. 20. Egg & Bacon Pie. Put a layer of pastry in a soup plate, put small pieces of cooked ham or bacon in, beat one or more eggs, season with pepper, pour over the bacon, and cover with pastry and bake. 21. Another Cold Meat Dish. Make a batter of 3 tablespoonsful of flour, £-pint of milk, one egg. Chop the meat, add half a boiled onion, J-teaspoonful chopped parsley, and salt. Stir into the batter. Grease a pie dish, stir in the omelette, and bake J hour. Turn out on a dish, and serve with gravy. 22. Scrambled Eggs. I egg. 1 tablespoonful milk, i-oz. butter. Pepper and salt. Put butter in pan, and when melted, add eggs and milk. Stir until it thickens, and serve on buttered toast. Use more eggs for more than one person. 23. Meat Roll. I-lb. beef-steak or veal (minced raw). f-lb. minced ham. 6-ozs. bread crumbs. 2 eggs. Mix all well together, and form into a roll, place in a cloth tied at each end, and steam 2 hours. Serve hot or cold. 24. Pommes de Terre a la Reine. Take some boiled potatoes and mash them finely. Take any cold meat, and chop it also finely. Make the meat and potato in little balls, cover with egg and breadcrumbs, and fry in boiling fat. Serve on a d’oylcy. Gravy is an improvement. 25. Dormers. £-lb. cold meat. 2-ozs. suet. 3-ozs. boiled rice. 1 egg. Pepper, salt. Bread crumbs. Gravy. Chop the meat and suet and rice finely. Mix well together and add seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry in hot dripping a light brown. 26. Beef or Veal Mould. 1 -lb. beef or veal. 2 eggs. $ small packet of gelatine. Put the gelatine to soak in a little cold water. Cut the meat into small pieces, or put through the mincing machine, and stew till tender in enough water to cover it. Boil the eggs hard and arrange them in a mould. Add the gelatine to the liquid, and pour the whole into a mould and put in a cool place to set. There should not be more liquid than will fill the mould. 27. Gravy for Mutton. Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil » few minutes. Add a little gravy browning if liked, also add pepper and salt. 28. Gravy for Beef. Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water, and add to the gravy, stirring thoroughly and returning to the oven to boil. 29. Beefsteak Pie.