The King's College Hospital book of cooking recipes

Macaroni. Grated Cheese. Milk. Pepper and Salt. Soak the macaroni in cold water for four hours, pour the water off and immerse it in milk for two hours. Add pepper and salt. Put it into a shallow dish with grated cheese between each layer; grate cheese on the top and bake in the oven for 20 or 30 minutes. Mrs. Shepherd. Mushroom Eggs. Boil some eggs hard, cut them into rounds, and put the paste on them quite hot, with a round of toast under them. Make the paste thus: Take ketchup, mushroom powder, salt, some good stock or butter, and a little flour to make it a thick paste; add a little cream or butter. Mrs. Colegrave. Risotto. Put 2ozs. of butter with some finely chopped onion in it, into a stewpan and fry pale yellow; add 1lb. of well washed rice, stirring it constantly for 2 minutes with wooden spoon; add about ½pt. of stock gradually and simmer gently, stirring very frequently, till the rice is just soft. Before it is quite finished add about 3ozs. of grated cheese (Parmesan is the best). Boil for 1 minute. Remove from fire and put it on a hot dish; add a little more butter and serve. St. Clair Thomson. Sardine Sandwiches. Pound some boned sardines in a mortar, adding a little butter, chopped parsley, pepper and tarragon or plain vinegar. Spread the mixture on bread and butter, and make into sandwiches. Mrs. Silk. Savoury Pudding. 1lb. Meat, minced fine. 2ozs. Breadcrumbs. 2ozs. cooked Rice or boiled Macaroni, cut small. 1 beaten Egg. 1 teacupful of Stock. Mix together the ingredients, season with pepper and salt, and with either herbs, onions (cooked), celery, mushroom, or tomato sauce, or a little curry powder or spoonful of anchovy essence. A small quantity of any sauce left over can be used. Butter a basin or cake-tin, dust it over with crumbs and fill just to top of tin. Cover with breadcrumbs and a buttered paper. Bake in a moderate oven for about t hour. Turn out of basin and serve with gravy. The pudding may be steamed instead of baked, but will take rather longer. This is a good way of using up small quantities of cold meat and vegetables and is liked as a change from rissoles. Miss Meredith. Savoury Puffs. 1lb. Potatoes. 2ozs. Flour. Yolk of 1 Egg. Pepper, Salt. A little minced Meat. Mash the potatoes, and add the yolk of the egg and seasoning. Blend well into dry dough and roll i inch thick. Cut into rounds and fill with the rissole mixture. Fold over and press together. Fry brown and serve. Miss Macpherson. Savoury Rice (1). Chop an onion very fine, and fry it in butter till it becomes a gold colour; then stir in a teacupful of rice. Let it cook in the butter for a few minutes, stirring all the time; then add one pint of good gravy, and let it simmer slowly. When nearly cooked, put a little grated nutmeg, Parmesan cheese, salt and pepper to taste; mix it well up, and when thoroughly done, let it stand a few minutes before the fire, and just before serving stir in a small piece more butter. Serve garnished with croquettes of any kind of meat, with stewed tomatoes or with slices of fried bacon. Miss Baxter. Savoury Rice (2). Parboil some rice in plain water, then simmer till .quite done in some good gravy, with a little curry powder. Dish it with some fried eggs on the top. Miss Baxter.