The King's College Hospital book of cooking recipes

raw egg disappear. Have ready some very crisp, hot pieces of freshly made toast. Take these and turn them in the mixture well, and serve at once on a very hot plate or dish. A poached egg served on each piece is liked by some. Miss Macpherson. Aspic Jelly. ipt. (jelly) Stock. £pt. Water, inozs. Gelatine. ^pt. tarragon Vinegar, ipt. Sherry. i tablespoonful of Salt. 12 Peppercorns, i blade of Mace. A few Cloves. i clove of Garlic. i Schalot (used with the skin). A bunch of herbs — Thyme, Marjoram. 3 Bay leaves. A sprig of Parsley, i or 2 sticks of Celery, cut up. A little Turnip, Carrot, and Onion. The whites and shells of 2 Eggs. Peel of i Lemon and juice of 2. Put all the ingredients into a lined pan, whisk well, until nearly on the boil, and then draw to the side of the fire and partly cover and allow to settle while you prepare the strainer; then strain and allow to get cool and use as required. Mrs. Crack. Boiled Cheese. Put a small piece of butter, about the size of a marble, into a saucepan, and add together 2 tablespoonfuls of milk, i tablespoonful of breadcrumbs, £lb. of cheese, cut up into slices, a little pepper and salt, and boil all together for io or 15 minutes, stirring constantly. Pour it over hot buttered toast and serve very hot. Mrs. Beale. Breakfast Dish. Boil 2 eggs 12 minutes and put into cold water. When cool remove the shells, dry with flour, cover each with sausage meat, egg and breadcrumbs. Fry in boiling fat till brown. Cut in halves and serve. Miss Macpherson. Cheese Aigrettes. < 30ZS. fine Flour. ioz. Butter. 2 Eggs and 1 yolk. 2ozs. Parmesan Cheese. - 3pt. Water. Cayenne and Salt. Put the water and butter into a pan and let it boil; then shake in the flour and beat well; then drop in the eggs one by one without beating them first, and beat each well into the mixture, and then add the grated cheese. Drop rough little bits into boiling fat and serve them heaped on a dish sprinkled with a little fresh grated cheese. Mrs. Crack. Cheese Balls. 2ozs. Parmesan Cheese, grated. 2 whites of Eggs. Pepper, Salt, and Cayenne to taste. Beat the whites of the eggs into a very stiff froth; mix the cheese, pepper and salt, gently stir in the whites of eggs. Form into balls in the hand; with a fork drop them into boiling fat, and serve with grated cheese sprinkled over. Mrs. Abbot. Cheese Fritters. Beat the whites of 2 eggs to quite a stiff froth, add 2ozs. of grated cheese, and a little pepper and salt; beat this quickly till the egg foams; have ready some fat boiling, drop pieces of the mixture in, and one minute will suffice for cooking. Pile on a hot dish and serve. Mrs. Crack. Cheese Patties. Line some patty-pans with thin puff paste; beat the yolk of an egg with loz. of grated cheese; add a dessert-spoonful of cream, and cayenne pepper and salt to taste and the well-whisked white of an egg. Fill the cases three parts with the mixture, and bake in a quick oven. Miss Bailey. Cheese Pudding. i teacup ful Breadcrumbs, ioz. grated Cheese, i Egg. Pepper and Salt. About a pint of Milk. Bake in a quick oven for £ hour or 20 minutes. Mr. Napper. Cheese Shortcake. Jib. of Flour. lib. of Parmesan Cheese. 11b. of Butter. A little Cayenne.