Dainty dinners and dishes for Jewish families

^ saltspoon salt. 1 oz. butter. 4 oz. flour. \ gill milk. CHEESE RAMAKINS. Rarnequins de Frontage. 1 tablespoonful cream. 2 eggs. 2 oz. grated cheese. Pepper and salt to taste. Melt the butter in a saucepan, stir in the flour, add the milk and cream, stir till it thickens, boil for 3 or 4 minutes. Add the cheese, yolks of eggs and seasoning off the fire. Whip the whites of eggs very stiffly and stir lightly in, pour into ramakin cases, sprinkling grated cheese over the top ; bake in a quick oven 10 to 15 minutes. Serve in the cases (see illustration, page 151). Breakfast dishEs, etc. 1 -4 5 CHEESE STRAWS. Failles de Fromage. 2 oz. butter. 1 saltspoonful salt and cayenne 3 oz. tlour. pepper mixed. 2 oz. grated cheese. Mix all the ingredients to a paste. (It will be found quite moist enough without adding egg or milk.) Roll it out about £ inch thick, cut it into narrow strips, lay them on a bakingsheet and bake about 5 minutes, or till they are a pale golden colour. Tie them up in little bundles with narrow ribbon. CURRIED EGGS. Oeufs a G hard-boiled eggs. 1 dessertspoonful curry powder. 1 teaspoonful lemon juice. ^ pint stock or water. 1 oz. dripping or butter. a Karl. 1 small onion. 1 tablespoonful grated cocoa-nut if liked. 1 teaspoonful Hour. Salt. Boiled rice. Fry the minced onion in the dripping or butter, and when browned, add the curry powder. Then add the flour smoothly stirred with the stock or water, lemon juice and salt. Boil all up for a few minutes. Cut the eggs into quarters, lengthways, heat them in the sauce, and serve in a border of boiled rice. JAPANESE EGGS. Oeufs a la Japonaise. G hard-boiled eggs. 1 oz. butter. 3 sardines. Cayenne pepper. Salt. Boiled rice (about 2 oz.) 1 pint white sauce. Chopped parsley. Shell the eggs, cut them in halves, take out the yolks, and pass them through a sieve. Mix with them ^ an ounce of butter, the sardines, skinned, boned and sieved, a dust of cayenne and pinch of salt; form into balls and fill in the hollow of each white. Have some hot boiled rice on a dish, place the stuffed eggs on this, stand the whole over boiling water. Put \ oz. of butter into the white sauce, bit by bit, add seasoning, pour over the eggs and rice, sprinkle with chopped parsley, and serve hot. 14G TOMATOES WITH STIRRED EGGS. 3 round tomatoes. 2 eggs. 1 dessertspoonful milk If oz. butter. 1 teaspoonfu] chopped parsley Pepper and salt to taste. Cut the tomatoes in halves, scoop out a small piece from each centre, season with pepper and salt, place a small lump of butter on each, and bake till soft, but not broken. Beat up the eggs, add seasoning to taste, the milk, and chopped tomato from the centres. Melt 4 oz. butter in a saucepan, pour in the egg mixture and stir over the fire till set. Pile a little egg on each half tomato, sprinkle with parsley, and serve hot. STUFFED EGGS. 4 eggs. 2 lablespoonsful cheese. grated Oeifs Farcis. A little liquid butter. Salt, pepper, cayenne. A little mixed mustard. 4 drops of vinegar.