The Samaritan cookery book

SARDINES IN PASTE. Sardines. | Puff paste. Anchovy paste. Skin the sardines, and wrap each in a piece of puff paste which has been spread with anchovy paste. Brush with egg, mark the top with a sharp knife, place on an oven sheet and bake in a hot oven for io minutes. Serve hot or cold. E. P. Watson. SHRIMP TOAST. 8 rounds of fried bread. I 2 ozs. butter. 1 tin shrimp paste. | 3 hard-boiled eggs. A little chopped parsley. Cut out 8 or 10 rounds of bread. Fry a golden brown colour in smoking hot fat. Drain on paper. Mix the contents of the tin of shrimp paste, yolks of hard-boiled eggs, and butter thoroughly together with a wooden spoon to take out all lumps. Rub the white of egg through a sieve. Chop the parsley very finely. Put the shrimp mixture in a forcing tube, and decorate the edge of the toast thickly with it. Fill up the centre with white of egg and put a little chopped parsley in the centre. Dish on a fancy paper and garnish with parsley. Serve cold. Miss Joan G. Stewart, 23 Windsor Terrace, Glasgow. SCOTCH WOODCOCK. 2 slices bread \ inch thick. I 2 yolks of eggs. Anchovy paste. | i£ gills of milk. Toast the bread on both sides and butter thickly. Spread one side with anchovy paste. Make a costard with the eggs and milk, and strain into a jug. Set the jug in a pan of boiling water and stir with a wooden spoon till it begins to thicken. Cut the bread in finger lengths, and pour custard after it has been seasoned with salt, pepper, and a pinch of cayenne. This looks nice in a little round or oval dish. Miss Craig, 265 Golfhill Drive, Dennistoun. QUEEN’S RICE. Stewed rice. I Cooked white fish. Hard-boiled eggs (whites only). | Grated cheese. Chop the eggs, flake the fish, and mix the rice ; season and pile on a plate, sprinkle over with cheese and brown in the oven. Mrs. Jackson, Northampton. SAVOURY FORCE. Force. I Cheese, grated. Butter. | Eggs. Salt and pepper. Melt a good piece of butter in a pie dish, and cover well with “ Force.” Drop in one or two eggs. Sprinkle with grated cheese and a little salt and pepper. Put one or two little pieces of butter on top and bake till the eggs are set. Brown slightly in front of the fire. Mrs. Tennant. MACARONI AND CHEESE, 6 ozs. macaroni. j 2 ozs. butter. 6 ozs. grated cheese (Dunlop). | 1 breakfastcupful of milk. Salt, pepper, and mustard. Put the macaroni in a stewpan, cover with cold water, and let it stand an hour before putting on the fire, then bring it to the boil and shake it well, but do not stir. Set at side of fire and let it boil gently till soft. Drain, and add the milk and butter melted. Have a well-greased pie dish and put alternate layers of macaroni and cheese. Sprinkle them with dry mustard, and put small pats of butter on top. Bake in the oven till nicely browned. Mrs. Graham Yooll, Leith. MACARONI (Italian Style). Macaroni. | Cheese. Butter. Put the macaroni into a pan of boiling water with a little salt, and boil till soft. Half an hour should be enough, but some macaroni takes longer to boil than others. Heat an ashet and put some pieces of butter on it, strain the macaroni and put it on top and some grated cheese. Mix well with fork, stirring it up from the bottom, and serve at once or it becomes tough. Mrs. Ferguson, Trinidad Villa, Bellahouston. CHEESE MACARONI CROQUETTES.