The Samaritan cookery book

4 hard-boiled eggs, i dessertspoonful cooked ham. i dessertspoonful flour, i dessertspoonful parsley. i tablespoonful of cream. A piece of butter, i egg. Salt and pepper. Chop the eggs, and mince the ham and parsley very fine. Mix all together with the other ingredients. Form into balls, dip in finely sifted breadcrumbs, and fry a golden brown. Miss Williamson, West Princes Street, Glasgow. ENDIVE AND EGGS. (With kind permission of the Liebig Company.) j large white endive. I £ teaspoonful Lemco. Eggs. Salt and pepper. i oz. butter. | A little ketchup. Pick carefully, and wash thoroughly in two waters the endive, then pour boiling water over it to remove the bitter taste. Strain and place in cold water for about io minutes. Squeeze the vegetable very dry and chop finely. Put the endive in a Stewpan, and pour over it a breakfastcupful of stock, made by dissolving half a teaspoonful of Lemco in boiling water, and season with pepper, salt, and ketchup. Boil till tender. When cooked, drain the stock away and beat up the vegetable with the butter. Arrange in a flat mould on a hot dish, and serve with nicely poached eggs on the top of it. SCRAMBLED EGGS WITH TOMATOES. 3- eggs. 1 i teacupful sweet milk, i oz. butter. | i good-sized tomato. Salt and pepper. Whip the eggs till very light, and mix with milk and seasoning. Melt the butter and pour in mixture. Let all cook till firm without stirring. Ease from the edges of pan. Cut the tomato in dice, and heat between two plates. Put half on dish and pour scrambled eggs over, then put remainder of tomato on top. G. E. M. EGG AND PARSLEY. Hard-boiled eggs. | White sauce. Parsley. Boil the eggs for 5 minutes, take off the shells and cut off one end. Stand them up on a flat dish, pour round (not over) them white sauce, with a little salt, pepper, and finely chopped parsley. Serve hot. Miss Williamson, West Princes Street, Glasgow. ANGELS ON HORSEBACK. Oysters. I Fried bread. Bacon. | Parsley. Wrap each oyster in a piece of bacon, fasten on skewers, and broil. Place each on a round of fried bread, garnish with parsley and serve hot. E. P. Watson. CANAPES. 5 rounds of bread cut thin. 4 sardines. £ oz. butter. 1 dessertspoonful breadcrumbs. 1 dessertspoonful Parmessan cheese (grated). Pepper, salt. Few grains cayenne. Skin, bone, and pound sardines. Fry rounds of bread in deep fat, then spread them with the butter, then with pounded sardines. Mix crumbs, cheese, and seasoning, and sprinkle these over. Put a tiny piece of butter on the top of each, and put under deflector or before the fire to brown slightly. Serve on napkins or lace paper. Miss Craig, 265 Golfhill Drive, Dennistoun. FISH SAVOURY. i large haddock’s head. | Livers of small haddocks. Prepare the livers of the small haddocks ; dust them with salt and plenty of pepper, and place them inside the mouth of the large haddock with a piece of butter. Bake and serve hot. Mrs. Tennant FINDON AND CHEESE SAVOURY. 1 Findon haddock (raw). I A little mustard. 2 ozs. grated cheese. A pinch of cayenne, 1 tablespoonful of cream. I i egg. Scrape the fish from the bone and mix it up with the other ingredients. Cook this for a minute or two, then add a beaten egg, and boil the mixture another minute or so. Serve on hot buttered toast. Crabs or kippers may also be done in this way. Miss Williamson, West Princes Street, Glasgow.