Sea Cookery

The Cheese Straws must not be allowed to brown when baking or they will have a bitter flavour. CHEESE AIGRETTES. \ lb. butter ]- lb. grated cheese 4 eggs 1 pint water i lb. flour a dust of cayenne pinch of salt and pepper Put the water and the butter into a pan. Sift the flour, and when the water boils add the sifted flour and stir it round quickly until the mixture leaves the pan sides clean. Then mix in the cheese, cayenne, pepper, and salt. Remove the pan from the fire and then mix in the eggs one at a time. Beat this thoroughly with a spoon until the mixture is quite smooth. Turn this mixture out of the pan to cool a little, and then break it into lumps about the size of a walnut, and fry them in deep hot fat. Serve either hot or cold, piled up neatly on a folded serviette. MISCELLANEOUS. POACHED EGGS. To poach eggs have a pan containing sufficient water to cover them, add a little salt, and a few drops of vinegar. Break open the eggs and drop the contents carefully into the water, allow to simmer gently for two minutes, or until set, remove them from the pan, and serve on toast. BEEF TEA. + lb. lean beef 1 pint water pinch of salt Shred the meat as fine as possible, put it into an earthenware jar or basin, add the water, season very slightly with salt, cover, and place in a slow oven, or stand it in a pan containing boiling water, for one hour. Strain off and serve. The beef tea must not be allowed to boil. RAW BEEF TEA. -i lb. lean beef \ pint cold water 1 saltspoonful salt Scrape the beef until nothing but skin remains. Place the scraped beef in a basin, pour over the water, cover, and allow to stand for four hours. Stir occasionally. Strain off, add the salt, and serve to the patient in a coloured glass. LEMONADE. 1 lemon | 1 pint boiling water 1 tablespoonful sugar Wipe the lemon on a clean cloth, peel off the yellow part of the rind, put it into a basin with the sugar. Cut the lemon into halves, squeeze the juice into the basin, take care to remove all the pips. Pour over the boiling water, allow to stand until cold, strain, and serve. Do not have any white pith attached to the lemon rind, or the lemonade will be bitter. GRUEL 1 quart water i- cup of oatmeal pinch of salt Boil the water, add the salt, stir the oatmeal in gradually, allow to simmer for forty-five minutes. Strain, and serve the liquor only. YORKSHIRE PUDDING. l i pints milk 3 eggs 7 tablespoonfuls flour 1 saltspoonful salt dust of pepper J teaspoonful baking powder Beat up the eggs, add them to the milk, put in the salt and a dusting of pepper, stir the flour in well, add the baking powder last. Pour into a shallow baking tin containing a little hot dripping. Bake in a moderate oven for thirty minutes, cut into small squares and serve at once. PORRIDGE. 1£ cupfuls oatmeal £ teaspoonful salt 3 quarts water Put the water and salt into an enamelled pan, and when the water boils, gradually pour in the oatmeal, stirring all the time. Allow to boil up, then draw the pan to a cooler part of the stove where the porridge can simmer gently for one and a half hours. Keep the lid on the pan as much as possible, but stir the porridge from the bottom about every ten minutes. Serve with hot milk and sugar. YEAST. \ pint hop water j 4 tablespoonfuls flour 3 tablespoonfuls brown sugar