Sea Cookery

Cut the top off the tomatoes, scoop out the inside with a teaspoon. Put the crumbs, parsley, ham, anchovy essence, and egg into a basin, season to taste, and mix all well together. Fill the cavities of the tomatoes with this mixture. Put the top slice on each tomato again, place them in a baking tin containing a little clean hot fat, and bake for fifteen minutes in a moderate oven. Have ready tMrelve small rounds of fried bread, put a tomato on each, garnish with parsley, and serve hot. CHEESE FRITTERS. 3 ozs. cheese 1 dessertspoonful minced ham 1 oz. butter 3 dessertspoonfuls bread crumbs 1 teaspoonful dry mustard pinch of cayenne 1 yolk of egg well beaten Put all the ingredients into a bowl and mix to a perfectly smooth paste, make into balls about the size of a walnut, flatten to half an inch thickness, dip them in batter, and fry a golden brown. Drain on kitchen paper and serve very hot, on a folded serviette. Allow two to each person. MACARONI CHEESE. 4 oz. macaroni P pint stock 1 dessertspoonful flour 1 bay leaf salt and pepper 2 oz. butter 2 oz. grated cheese r pint milk bread crumbs 1 slice onion Stew the macaroni in sufficient water, slightly salted, to well cover it, allow to boil fast twenty minutes, drain, and cool it. Boil the stock and milk, with the bay leaf and onion. Melt the butter m a stew pan, add the flour, and cook for a couple of minutes without browning. Now add the boiled milk and stock, stir till it boils. put in the macaroni and cheese, mix well, and season to taste with salt and pepper. Fill a well buttered pie dish with this preparation sprinkle with bread crumbs and grated cheese, put a few bits ot butter on top, and bake in moderate oven fifteen minutes. Serve m same dish. WELSH RAREBIT. i lb. cheese slices of toast i teaspoonful made mustard pinch of pepper 1 teaspoonful Yorkshire Relish 1 tablespoonful water Cut the cheese thinly and melt it in the water over a gentle lire, add the mustard, Yorkshire Relish, and pepper. Have ready the toast cut into fingers four inches long and two inches wide, spread over the cheese, and serve very hot. The Yorkshire Relish may be omitted if not liked. BRETON EGGS. 3 eggs 3 slices of bread 4 ozs. cheese grated 1 saltspoonful salt I saltspoonful pepper pinch of cayenne a dust of nutmeg Butter a pie dish, about one-pint size, butter the bread, put a layer of grated cheese on the bottom of the pie dish, lay a slice of the bread and butter over, then sprinkle a layer of cheese on this. Season between each layer with pepper and salt, and continue with alternate layers of cheese and bread until the dish is full. Sprinkle the cayenne and just a light dust of nutmeg on the final layer. Beat the eggs well, pour this over the bread, etc., and allow to soak for ten minutes, then bake in a moderate oven for twenty minutes, and serve immediately. CHEESE STRAWS. \ lb. grated cheese $ lb. flour 2 yolks of eggs pinch of cayenne pepper 1 tablespoonful of milk or water Mix the cheese, flour and cayenne together. Mix together the yolks and milk (or water), and pour this into the flour mixture. Knead this into a firm dough, roll it out, and cut it into strips about the size of large match sticks. Put these on a baking sheet and bake them in a moderate oven for about five minutes.