The St. Mungo cookery book

Put piece of butter size of walnut into saucepan, slice a Portugese onion into it, and let simmer for 5 minutes, then cut a quarter of pound of cheese into small bits and put it in, pour in half a cup of sweet milk, and stir well until all is melted. Add a little salt and cayenne pepper (if liked), beat up I egg and pour over, stir well for 2 minutes, and serve hot. Very delicious. Mrs Nairn, 9 Stuart Street, Shawlands, Glasgow. BAKED MACARONI (Mexican). Boil macaroni in plenty of salted water until very tender. Into a baking dish put a layer of macaroni and lay over it bits of butter, grated cheese, slices of onion, and either tomato sauce or tinned tomato. Fill up the dish with layers in this manner and then pour over sufficient milk and wellbeaten eggs to fill the dish. Bake for | of an hour and serve very hot. BIRD’S NESTS. Boil 4 fresh eggs 10 minutes, put them into cold water and shell. Skin 4 sausages. Roll out sausages on floured board, roll up hard-boiled eggs in sausage meat, then roll in egg and breadcrumbs. Fry in boiling fat. Halve them and stand up arranged on dish with parsley. OSBORNE. BREAKFAST DISH. 2 lbs. of veal cutlets. | 5 eggs. Sweet herbs. Stew the veal cutlets in good gravy. Wet a pie-dish. Line it bottom and sides with slices of hard-boiled eggs. Cut up the meat and put it in layers, first meat sprinkled with herbs, then slices of egg, and so on till the dish is full. Fill the dish by spoonfuls of gravy. Stand it in a stewpan uncovered, and boil for half an hour. Let it get cold and turn out. Miss Josephine Smith, I St Mary’s Villas, Chiselhurst, Kent. BUTTERED OR SCRAMBLED EGGS. 2 eggs. I tablespoonful butler. Pepper and salt. i slice of toast. Put the butter into a saucepan, and, when it is melted, add the eggs, well beaten, with pepper and salt, and stir continually until a thick creamy substance appears — about 2 minutes. Have ready a slice of hot buttered toast. Pile the eggs on top and serve hot. Mrs Sutherland. CELERY CREAMS (Savoury). ^ doz. lunch biscuits or some small rounds of brown bread. Small quantity of double cream. I oz. grated Parmesan cheese. A few grains cayenne. Salt. Few pieces of shredded celery. Whisk cream until quite stiff. Mix with it the cheese, seasonings, and a little chopped celery. A little anchovy if liked may be added. Force small heaps of this mixture through a forcing bag on to biscuits or bread rounds, and stick some shreds of celery on top. Mrs Murray, Mayfield, Melksham, Wilts. CHEESE SOUFFLE. I oz. butter. I oz. flour. I gill milk. ^ teaspoonful salt. 3 ozs. grated cheese. 3 yolks of eggs. 4 whites. Cayenne and white pepper. Mix butter and flour in small saucepan over the fire, add the milk, and stir till it boils and thickens. Take from fire and add the seasonings, the cheese, and the yolks one by one. Have the whites stiffly beaten and stir in gently. Pour into a buttered pie dish and bake in a quick oven for 20 minutes. Serve at once. Miss Helen Rankine, Edinburgh. CONVENT EGGS. Boil 4 eggs hard. Peel and slice an onion. Put into a frying-pan i oz. butter, when melted add the onion, and fry white. Add a teaspoonful of flour, mix it well, add about ^ pint of milk, stir it till it forms a nice white sauce, add pepper and salt When nearly done add the eggs cut into 6 pieces crossways, and serve hot on toast.