The Samaritan cookery book

Prepare the minced beef, veal, etc., as for patties. Then roll out some puff paste and cut it in rounds. Put a little of the meat on each, wet the edge of the paste with white of egg, and draw it over the meat, uniting it together in the form of a ball. Or put the meat on one round of paste, wet the edge, and put another round upon it, closing it neatly. Egg the pastry and fry in butter till quite brown, this will be in 5 or 6 minutes. Drain them and serve hot on a napkin. Mrs. Robertson, Haggs. STUFFED ONIONS. 4 large onions. 4 ozs. beef. 4 tablespoonfuls breadcrumbs, i tablespoonful chopped parsley. 2 ozs. butter. t egg. £ teaspoonful salt. Pinch of cayenne. Scoop out the hearts of the onions, mince them very small, and also the beef. Mix into them breadcrumbs, parsley, butter, salt, pepper, and egg, and stuff the onions with the mixture. Put the onions into a saucepan, with half a pint of good gravy, and stew for three hours. Thicken the sauce with a little flour and butter. Add pepper and salt. Serve very hot, with gravy poured round them. L. M. H. CHICKEN CREAM. The breast of a raw chicken, i oz. butter, i egg. Salt and pepper. J pint of cream. Truffles. White sauce. Pound the chicken, butter, egg and seasoning together and pass through a wire sieve. Whip the cream till thick and light, and mix the chicken with it. Ornament the bottom of a plain mould with truffle and put cream in. Cover with buttered paper, and steam half an hour. Serve with rich white sauce round. J. S., Paisley. CHICKEN CROUSTADES. (A Savoury.) 3 tablespoonfuls of chicken and tongue, or ham or veal instead of chicken, i oz. butter. J oz. flour. i tablespoonful i gill stock, i yolk of egg. Salt and pepper, pinch of nutmeg, teaspoonful ketchup, and the grated rind of half a lemon. Put butter and flour into a stewpan and stir till well mixed over a slow fire. Add the other ingredients, and keep stirring for 5 or io minutes. One or two fresh mushrooms may be minced and used instead of the ketchup. Have a thick slice of bread cut in six pieces, and rounded at the corners ; scoop out a good hollow in centre and fry in boiling fat. Fill with mixture, and decorate with a button mushroom or a small sprig of parsley. Mrs. J. Cameron Miller, 24 Camphill Avenue, Langside. CROQUETTES Any pieces of cold chicken. A little ham. 6 tinned mushrooms. A little chopped parsley. OF CHICKEN. Some thick white sauce. 2 yolks of eggs. Salt and pepper. Egg wash. Chop the chicken, ham, and mushroom very finely, and mix with chopped parsley. Boil the sauce for 5 minutes, cool a little and add yolks. Return to stove but do not boil. Add the meat and seasoning, and mix well together. Turn on to a plate when cold, divide into small balls, roll each ball into the shape of a cork. Egg wash and crumb each, and fry in boiling fat for 5 minutes. Miss P. M‘Nabb, 29 Elmbank Street, Glasgow. SOUFFLE OF CHICKEN. 1 chicken. I A little parsley. Some white sauce. | Salt and pepper. 3 eggs.