Dainty dinners and dishes for Jewish families

Free the fish from bones, mince it finely, and add it to the butter which has been melted in a saucepan. Add the eggs, unbeaten, and a little pepper. Stir over gentle heat until set, but watch very carefully that it does not burn. Serve hot on small pieces of buttered toast. MACARONI AU GRATIN. ± lh. Naples macaroni. \ lb. grated cheese. ] pint thick Bechamel sauce. 1 oz. butter. Put the macaroni in boiling salted water, and boil for 20 minutes, strain off and put it in cold salt water till wanted, then cut in 1^ inch lengths. Butter a fireproof dish, place some of the Bechamel sauce with grated cheese mixed in on the dish, arrange the macaroni on that and put more sauce on top; sprinkle a few browned crumbs over the top, also a few bits of butter and let it cook in a quick oven about 20 minutes, standing the dish in a tin containing boiling water. MUSHROOMS AU GRATIN. Champignons an Gratia. 4 lh. mushrooms. Breadcrumbs. Chives. Parsley. Chervil. 2 oz. butter. 1 gill white wine. Seasoning. Butter thickly the bottom of a fireproof china dish, and scatter it with breadcrumbs, mixed with a few chopped chives, parsley and chervil. Fill the dish with washed and peeled mushrooms, placed stalk upwards, scatter more breadcrumbs, herbs, and a good sprinkling of seasoning on them, and a few small BREAKFAST DISHES, ETC. 14 9 pieces of butter on the top. Pour 1 gill white wine over all, and bake in a brisk oven about 20 minutes. Serve as soon as it leaves the oven. STUFFED MUSHROOMS. Champignons Farcis. i lb. mushrooms. 1 tablespoonful chopped tomato. 1 teaspoonful minced parsley. 2 oz. butter. Wash, dry and trim the cup-shaped mushrooms, chop up the stalks with the parsley and tomato, and warm the mixture for a few moments in a little butter. Fill the mushrooms with this mixture, place them on a buttered baking-dish and bake them about 6 minutes, basting them with clarified butter when taking them from the oven. OMELET. 1 tablespoonful cream milk. or 3 new-laid eggs. 1 oz. butter. Salt and pepper to taste. % teaspoonful casumen. Melt the butter in a round frying-pan, removing any frotb that rises. Beat up the yolks of the eggs with the milk, casumen, salt and pepper. Beat the whites to a stiff froth, mix them lightly with the yolks, pour the mixture into a frying-pan, let it cook for 2 or 3 minutes, double it (see illustration), shake it off on to a hot dish, and serve at once. While it is cooking pass a knife round the edges and shake the pan a little to prevent it sticking. CHEESE OMELET. Same as above, but add a little grated cheese to the yolks, and when the omelet is cooked, sprinkle grated cheese inside, over, and round it. MUSHROOM OMELET. Chop some mushrooms small, stew them in milk thickened with flour and butter and slip the mixture into the omelet before doubling it over. TOMATO OMELET. Heat some tomato puree or sauce and slip it into the omelet before doubling it over. POLISH RICE. Jiiz a la Polonaise. 1 oz. fresh butter. 1 onion. ^ lb. rice boiled as for curry, 3 baked potatoes. 2 oz. cheese. Cayenne and salt to taste. Filleted anchovies or smoked sardines. ^ lb. rice. 1 oz. butter.