Gas cookery

Method. — Boil the macaroni tender in water, then strain it and cut it in small pieces. Melt the butter in stewpan, add the flour and milk, and tomato puree and seasoning ; cook well, then stir in the macaroni and two ounces of cheese. Pour into buttered cases, put rest of cheese on the top, and put in a hot oven to brown, or under the grill. Serve very hot. Buttered Eggs. Ingredients.— 4 Eggs, i oz. Butter, i tablespoonful of Cream or Milk, Pepper and Salt, Toast. Method.— Put the butter in the omelet pan or small saucepan and turn on very little gas. Beat up the eggs, cream, and seasoning together, pour them into the butter and cook lightly, stirring continually. Serve very hot on toast. To vary this add when the eggs are cooked, asparagus tops, or kidneys, or shrimps, or anything tasty cooked and made hot in a little butter, and then mix with the eggs and serve very hot. Cheese Aigrettes. Ingredients. — y2 pint cold Water, i oz. Butter, X lb. Flour, 3 yolks of Eggs, 2 whites of Eggs, Cayenne, Salt, i'/z ozs. Parmesan Cheese. Method. — Let the water and butter boil, then add the flour and cook thoroughly. Add the seasoning and beat in the eggs one at a time, then stir in 2 ozs. of cheese. Drop a teaspoonful of this mixture into boiling fat, having sufficient fat to cover them. Serve piled high on a dish with the rest of the grated cheese sprinkled over. Cheese Fondue. Ingredients. — X lb. Breadcrumbs or slices of Bread, X lb. Cheese, 2 ozs. Butter, 2 Eggs, X pint Milk, Mustard, Pepper, and Salt. Method. — Spread some thin slices of bread with butter, then cover them with thin slices of cheese. Sprinkle over them mustard, pepper, and salt ; lay them in a buttered pie dish. Now beat up the yolks of eggs in the milk and pour over ; let it bake about of an hour. Whip the whites of eggs stiffly and place on the top when baked ; return to the oven and lightly brown, sprinkling over it some grated cheese. Cheese Fritters. The whites of two eggs stiffly whipped ; add a little grated cheese and pepper. Mix lightly and fry in boiling fat, dropping in pieces about the size of a small walnut. Cheese Macaroni. Ingredients.— i oz. Butter, ]/z oz. Flour, X pint Milk, 1 teaspoonful Mustard, Cayenne Pepper, Salt, X lb. Macaroni, 2 ozs. Parmesan Cheese. Method. — Well wash the macaroni and boil until tender, throwing it into boiling water. When well cooked, strain it and cut the macaroni into pieces an inch long. Make a sauce with the butter, flour, and milk, add the seasoning and the cooked macaroni. Lastly, stir in i*4 ozs. of grated cheese. Pour this io6 mixture into a buttered pie dish, shake the remaining cheese over the top, and brown it quickly in a hot oven. Note. — This may be browned underneath the grill burners on the top of the stove. Cheese Puffs. Ingredients. — 2 ozs. puff Pastry, 1 oz. grated Parmesan Cheese, Cayenne Pepper, and Salt. METHOD. — Roll the paste out very thin, and then lay the cheese and seasoning on the top. Fold it up and roll out again in a thin sheet, cutting out rounds the size of half a crown, and fry them in boiling fat. Drain and serve piled high on a dish, with some grated cheese sprinkled over. Cheese Ramequins.