Plain cookery recipes

Cook the macaroni and chop it finely. Melt the butter ; add the flour, then the milk. Stir over the fire till the mixture leaves the sides of the pan. Add the macaroni to this sauce; also the seasonings, grated cheese, and yolk of egg. Beat all together, cook for a few seconds, and turn on to a plate to cool. Form into croquettes. Egg and crumb them, and fry in deep fat till of a golden brown colour. Drain well, and put a small piece of macaroni at the end of each croquette. Dish, and garnish with fried parsley. 1 16 Ham Toast Four ounces cooked ham. Half an ounce butter. Dessertspoonful of cream. One yolk of egg. Pinches of pepper, salt, coralline pepper. and Some thin rounds of toast. Melt the butter in a pan ; add the ham, chopped finely. Season well, and add the yolk and cream. Stir this over a gentle heat, to make it hot without curdling. Pile the mixture on rounds of toast, and sprinkle with coralline pepper. Welsh Rarebit Three ounces grated cheese. One teaspoonful made mustard. One ounce butter. About one teaspoonful milk. Pinch of pepper. Melt the butter; add the cheese, mustard, milk, and seasonings. Stir over the fire till these are melted, then pour it over a piece of buttered toast. Scotch Woodcock Two slices of toast. Yolks of two hard-boiled eggs. Two anchovies. One ounce butter. One teaspoonful of anchovy paste or essence. Pinches of cayenne and white pepper. Custard. Two raw yolks. One dessertspoonful chopped One gill hot milk. parsley. Pepper and salt. Remove the skin from the anchovies, and rub these, with the hard-boiled yolks, through a sieve. Add the butter, anchovy paste, and seasonings, and work all together till quite smooth. Sandwich this between the slices of toast, EGGS, SAVOURIES, BREAKFAST DISHES. 117 and cut into fingers. Arrange these on a dish. Beat the yolks, add the milk, stir over the fire till it thickens, then season thoroughly, and pour the custard over the toast. To make Tea Have the water freshly boiled. Heat the teapot thoroughly, and dry it. Put in the tea, allowing one teaspoonful for each person and one extra teaspoonful. As soon as the water boils pour it over the tea leaves, and leave the tea to infuse for five minutes, but not longer, or the tea will be bitter. To make Coffee. One heaped tablespoonful of Half a pint of freshly-boiled Mocha coffee. water. Have the coffee-jug hot and the water freshly boiled. Put the coffee into the jug, pour in the water, and infuse for ten minutes by the side of the fire. Strain, reheat if necessary, and use. To make Cocoa. One teaspoonful cocoa. | One teacupful milk. Measure the cocoa into a cup. Boil the milk, and pour it over the cocoa. Rinse the pan, and pour the cocoa back. Boil for a minute or two, then serve. Sugar may be added. Chocolate. Half a pint milk. One teaspoonful castor sugar. One ounce chocolate. One egg. Put the milk and chocolate into a rinsed pan, and stir over the fire till the chocolate dissolves. Beat up the egg, and pour over it the boiling chocolate. Put it into a jug, and place the jug in a pan of boiling water, and stir till thick and frothy. Add sugar. To make Toast. Slices of thinly-cut stale bread.