Plain cookery recipes

Peel, core, and slice the apples. Put them in a pan with the butter, sugar, rind and juice of lemon, and stew till soft. Rub this through a hair sieve and add the yolks, and heat all together. Cut the bread into rounds the size of a shilling, and cut two large rounds to fit the top and bottom of the tin to be used. Dip the bread in the clarified butter, and place a large round at the foot of the tin. Arrange the small rounds in layers round the tin, lining it to the top. Fill the centre with the apple mixture, and place the other large round of bread on the top. Twist a greased paper over, place a saucer with a weight in it on the top, and bake in a hot oven for half an hour. Turn on to a hot dish. If any mixture remains after filling, heat it and dish round the charlotte. Sweet Omelet. Two fresh eggs. One dessertspoonful castor One tablespoonful heated jam. sugar. Have an omelet pan “proved” and well greased with clarified butter. Break the eggs and separate the yolks from the whites. Beat the yolks and sugar together till creamy. Beat the whites stiffly, and fold them lightly into the yolks and sugar. Pour this mixture into the omelet pan, and shake the pan over a gentle heat until the omelet is beginning to set and rise ; then place the pan in a steady oven, and cook until the omelet is well risen and of a light brown colour. When ready, turn the omelet out on to a piece of sugared paper, put the jam in the centre, fold the omelet over, and serve at once. EGGS, SAVOURIES, AND BREAK- FAST DISHES. Curried Eggs* Two hard-boiled eggs. One small onion. Half-ounce butter. Small piece of apple. Quarter-ounce rice flour. One teaspoonful lemon juice. Half-teaspoonful curry pow- Pinch of salt. der. One gill stock or water. Half-teaspoonful curry paste. Two ounces Patna rice. Boil the eggs for thirteen minutes, and put into cold water. Remove the shell, and cut the eggs into neat sections. Make the curry. Melt the butter, fry the onion chopped, then add the chopped apple. Fry for two minutes longer, then add the flour and curry powder. Fry these for two to three minutes, and add the stock by degrees. Add the paste, lemon juice, and salt. Boil up and skim. Simmer slowly for half an hour. Put half of the egg into the sauce, and when thoroughly heated dish in a hot dish, and place the rest of the egg round the dish. Serve with boiled rice. (See page 75.) Poached Eggs* Two fresh eggs. Two pieces buttered toast. Half-teaspoonful salt. Half-teaspoonful vinegar. Water. Put water, salt, and vinegar into a shallow pan, and bring to boiling-point. Break the egg carefully into a wet cup, EGGS, SAVOURIES, BREAKFAST DISHES. 113 and slip it into the water. Poach by simmering very slowly for about two minutes, till the white is set. Drain on a fish slice, and dish on a square of toast. After the first egg has begun to set, the second may be put in the water. Scrambled Eggs* Two eggs. Two pieces of buttered toast. Two tablespoonfuls milk. Half-ounce butter. Pepper and salt. Parsley. Beat the eggs and milk together, and add the seasonings. Melt the butter in a pan, and pour in the eggs and milk. Stir quickly over the fire till the egg begins to set, then pile on pieces of buttered toast. Garnish with parsley. Savoury Omelet* Two eggs. Half-ounce butter. Half-teaspoonful of chopped parsley.