Plain cookery recipes

Pinch of powdered herbs. Pepper and salt. Small piece of finely-chopped onion. Beat the eggs slightly, and add parsley, herbs, pepper, and salt. Melt the butter in an omelet pan, make it hot, and fry the onion for a few seconds. Pour in the eggs, and stir over the fire till the omelet begins to set ; then flatten it out over the pan. When all has set to a creamy consistency, fold in three, bringing the edges up towards the centre. Turn on to a hot dish, garnish with a sprig of parsley, and serve at once. Note. — Some chopped ham or meat may be sprinkled on the omelet before folding, and folded in the inside. Fried Bacon and Eggs* Quarter-pound bacon. Two eggs. Remove rust and rind from the bacon, and cut it in thin slices. Place it in a cold frying-pan, and put it over the fire. (1,293) 8 When the fat becomes transparent, turn the bacon and fry on the other side till it is just beginning to brown slightly. Lift on to a hot dish. Break the eggs first into a cup, then slip them gently into the frying-pan. Fry till the white is set, then lift out and dish on the top of the bacon. Grilled Kidneys and Bacon. Three sheep-kidneys. | Three rashers of bacon. Three rounds of fried bread. MaItre d’H6tel Butter. Half-ounce butter. Lemon juice. One teaspoonful parsley. Pepper and salt. Make the maitre d’hbtel butter by working all the ingredients together with a broad-pointed knife, and set it aside to harden. Remove the skin from the kidneys, wash and dry well. Split each almost in two, and remove the core. Run a skewer through each kidney, and place them between the greased bars of a double gridiron. Place this over a clear fire, and cook till the kidneys are a nice brown colour, then turn the gridiron and cook the other side. Time — five to seven minutes. Roll up each slice of bacon and place it on a skewer. Bake in a moderate oven till crisp (about five minutes). Dish each kidney on a round of fried bread, and place a pat of the butter on each. Serve the bacon piled in the centre of the dish. Macaroni and Cheese. Four ounces macaroni. Three ounces grated cheese. Half-ounce butter. Half-ounce flour. About half-pint milk. Half-teaspoonful made mustard. Cayenne pepper and salt. Cook the macaroni in boiling salted water from forty to fifty minutes till soft, and cut it in pieces one inch long. EGGS, SAVOURIES, BREAKFAST DISHES. 1 15 Make a white sauce. Melt the butter, stir in the flour, cook these for a minute ; then add the milk by degrees, stirring and beating the sauce till smooth. Boil for five minutes, then add the macaroni. Cool the mixture slightly, then add half of the cheese and the other seasonings. Turn this into a greased dish, sprinkle the remainder of the cheese on the top, and brown in a hot oven. Macaroni and Tomatoes. Half a pint tomato sauce One quarter-pound macaroni, (see page 67). Sippets of fried bread. Cook the macaroni, and cut it in pieces one inch long. Heat the sauce thoroughly ; add the macaroni. Simmer for a few minutes. Turn into a hot dish, and garnish with sippets of fried bread. Macaroni and Cheese Croquettes. One ounce macaroni. Half an ounce butter. Half an ounce flour. One and a half ounces grated cheese. Half a gill milk. Half a yolk of egg. Pinches pepper, salt, cayenne. Beaten egg. Bread crumbs.