Miss A. M. Bell, Balerno. DURHAM CUTLETS. ^ 11). of cold meat. I oz. of butter, i teaspoonful of .salt. I teaspoonful of parsley. I i-'gg- I I oz. of flour. I J pt. of stock. I teaspoonful of pepper. I teaspoonful of ketchup. 1 lot fat to fry. Breadcrumbs. 113 Cliop meat and parsley, melt the butter in a pan, add the flour, then stock gradually, stirring till it boils and thickens. Then add chopped meat, parsley, salt, pepper, and ketchup, and mix well, then turn on to a plate to cool. When cold make into cutlets, brush over with egg, and coat with bread crumbs. Fry a golden brown colour in boiling fat. Garnish with parsley✪ Bird's Nests. Mrs J. F. Lambie, 3 Edgemont Gardens, Langside, Glasgow. EGGS IN CASES. 4 eggs- I tablespoon fill grated cheese. Pepper and salt. i tablespoonful grated bread. I teaspoonful butter✪ Eggs in Cases. Take 4 small Ramakin cases or China cases and butter well inside. Sprinkle a little pepper and salt into the bottom of each case. Drop an egg from the shell carefully into each and sprinkle over each one a little of the bread and cheese. Put a small piece of butter on the top and put the cases into the oven for about 3 minutes until the eggs set. Serve in the cases. Miss Laughton, Edinburgh. ENGLISH FRY. lb. each of liver, kidney, i large onion and a little sage, skirting, and sweetbread. i breakfast cup of water✪ English Fry. Cut the liver, kidney, skirting, and sweetbread into small pieces and put them into a stewpot.. Then the onion which has been previously soaked in soda and water and cut into pieces ; put this into the pot with the sage. Add pepper and salt to taste, and put into a hot oven, letting it stew slowly for 2 hours. This dish is very savoury and economical, the cost being about is. for a family of 6. Mrs W. Crawford, Melrose. ENTREE OR BREAKFAST DISH. 2 tomatoes. ^ lb. smoked ham. 2 eggs. .Small piece of onion or chec.se. Skin tomatoes. Chop ham very fine with tomatoes. Switch eggs and mix with chojiped onion or cheese. Put in pan with a little butter✪ Entree or Breakfast Dish and simmer for 3 minutes. Spread on small rounds of buttered toast. ' Miss I'ou, Ayr. It 114 FRICASSEED EGGS. I large onion. I carrot. I clove. I pint of milk. Small bunch of parsley. 4 or 5 eggs, li ozs. of flour. 2 ozs. of butter. Salt and pepper. A few thin slices of bacon✪ Fricasseed Eggs Prepare vegetable.s, stick close into the onion. Put all these into a clean bright saucepan with the milk, and let simmer gently for an hour. Plard boil the eggs in this way : — Put them in a pan of cold water, bring to the boil and let them boil gently for 20 minutes ; shell them and lay them in cold water till wanted. Melt the butter in a pan, stir in the flour smoothly, then strain in the milk and stir all over the fire till it boils well and thickens. Season it nicely with salt, white pepper, and a few drops of lemon juice. Cut the eggs in halves and add them to the sauce. Let them get thoroughly hot in the sauce. While they are doing so cut the bacon into neat dice (streaky bacon is the best for this dish) ; also some stale white bread. Fry these a nice pale brown. Arrange the eggs carefully on a hot dish, pour the sauce over them, put little heaps of fried bacon and bread alternately round the edge, and serve at once. Mrs Murr.w. JELLIED GRAVY FOR RAISED PIES. {By kind permission of /. <0 G. Cox, Lid ). 2 ozs. of Cox’s gelatine I quart water. Flavouring, herbs, etc. ✪ Jellied Gravy for Raised Pies

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Miss A. M. Bell, Balerno. DURHAM CUTLETS. ^ 11). of cold meat. I oz. of butter, i teaspoonful of .salt. I teaspoonful of parsley. I i-'gg- I I oz. of flour. I J pt. of stock. I teaspoonful of pepper. I teaspoonful of ketchup. 1 lot fat to fry. Breadcrumbs. 113 Cliop meat and parsley, melt the butter in a pan, add the flour, then stock gradually, stirring till it boils and thickens. Then add chopped meat, parsley, salt, pepper, and ketchup, and mix well, then turn on to a plate to cool. When cold make into cutlets, brush over with egg, and coat with bread crumbs. Fry a golden brown colour in boiling fat. Garnish with parsley. Mrs J. F. Lambie, 3 Edgemont Gardens, Langside, Glasgow. EGGS IN CASES. 4 eggs- I tablespoon fill grated cheese. Pepper and salt. i tablespoonful grated bread. I teaspoonful butter. Take 4 small Ramakin cases or China cases and butter well inside. Sprinkle a little pepper and salt into the bottom of each case. Drop an egg from the shell carefully into each and sprinkle over each one a little of the bread and cheese. Put a small piece of butter on the top and put the cases into the oven for about 3 minutes until the eggs set. Serve in the cases. Miss Laughton, Edinburgh. ENGLISH FRY. lb. each of liver, kidney, i large onion and a little sage, skirting, and sweetbread. i breakfast cup of water. Cut the liver, kidney, skirting, and sweetbread into small pieces and put them into a stewpot.. Then the onion which has been previously soaked in soda and water and cut into pieces ; put this into the pot with the sage. Add pepper and salt to taste, and put into a hot oven, letting it stew slowly for 2 hours. This dish is very savoury and economical, the cost being about is. for a family of 6. Mrs W. Crawford, Melrose. ENTREE OR BREAKFAST DISH. 2 tomatoes. ^ lb. smoked ham. 2 eggs. .Small piece of onion or chec.se. Skin tomatoes. Chop ham very fine with tomatoes. Switch eggs and mix with chojiped onion or cheese. Put in pan with a little butter and simmer for 3 minutes. Spread on small rounds of buttered toast. ' Miss I'ou, Ayr. It 114 FRICASSEED EGGS. I large onion. I carrot. I clove. I pint of milk. Small bunch of parsley. 4 or 5 eggs, li ozs. of flour. 2 ozs. of butter. Salt and pepper. A few thin slices of bacon Prepare vegetable.s, stick close into the onion. Put all these into a clean bright saucepan with the milk, and let simmer gently for an hour. Plard boil the eggs in this way : — Put them in a pan of cold water, bring to the boil and let them boil gently for 20 minutes ; shell them and lay them in cold water till wanted. Melt the butter in a pan, stir in the flour smoothly, then strain in the milk and stir all over the fire till it boils well and thickens. Season it nicely with salt, white pepper, and a few drops of lemon juice. Cut the eggs in halves and add them to the sauce. Let them get thoroughly hot in the sauce. While they are doing so cut the bacon into neat dice (streaky bacon is the best for this dish) ; also some stale white bread. Fry these a nice pale brown. Arrange the eggs carefully on a hot dish, pour the sauce over them, put little heaps of fried bacon and bread alternately round the edge, and serve at once. Mrs Murr.w. JELLIED GRAVY FOR RAISED PIES. {By kind permission of /. <0 G. Cox, Lid ). 2 ozs. of Cox’s gelatine I quart water. Flavouring, herbs, etc.

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