Berridge House recipe book

i teaspoonful of milk or water, chopped parsley, Method. — Beat the eggs. Add parsley, water, seasoning, and half the butter, cut in small pieces. Heat the remainder of the butter. Pour omelet in. Stir slightly. Draw to side of pan, and when set turn quickly on to a hot dish. Garnish with parsley. It should take about three minutes to cook. Macaroni a la Milanese 2 oz. macaroni, boiled and cut in one-inch lengths, 3 tomatoes, \ oz. butter, i slice of onion, seasoning, i oz. butter, i gill of milk, i oz. flour, tomato puree. Make into a sauce, season, and add i oz. grated cheese, | tablespoonful of cream, carmine if necessary. Method. — Have macaroni in a pan. Pour most of this sauce over. Mix, and make very hot. Pour into an au gratin dish. Coat with the remainder of the sauce and garnish with parsley. Semolina Slabs 3 oz. semolina, salt and cayenne, i pint of milk, egg, 3 oz. grated cheese, crumbs. Method. — Boil the milk, sift in the semolina, and cook till quite thick and transparent. Add | Cook together and sieve when tomatoes are I tender. 113 cheese and seasonings. Spread on a wet plate and divide into portions. When cool, form into square blocks. Coat with egg and crumbs and fry in deep fat. Serve on a fancy paper, sprinkled with cheese. Half this quantity will make a nice dish. Cheese Aigrettes 1 1 oz. flour, salt and cayenne, 1 oz. grated cheese, 1 egg, | oz. butter, 1 yolk. 1 gill of water, Method. — Boil the butter and water together. Add flour, and beat till it forms a ball. Add cheese and seasonings. Beat in eggs (separately). Have fat barely smoking. Place mixture in small teaspoonsful. Fry golden brown. Drain. Dish on fancy paper and dust over with cheese. LESSON XXXIII Tea Method. — Have water freshly boiled. Pour some (about a cupful) into teapot to make it thoroughly hot. Empty this, and place in about one teaspoonful of tea for each breakfast cup required. Pour boiling water on, and infuse by the fire for three minutes. It is then ready. Coffee (Cafe Noir) Method. — Warm the jug and put one tablespoonful of coffee into it for each breakfast-cup of water. Pour boiling water over, stir well, and infuse by fire for three or four minutes. Strain through muslin. If for breakfast, serve with equal quantity of boiled milk — cafe au lait. N.B. — The white of an egg can be put in with the coffee to clear it. Cocoa Method. — One teaspoonful of cocoa. Dissolve in a little milk. Pour over a breakfast-cupful of boiling milk or water, or milk and water mixed. Serve at once. Bacon and Eggs Method. — Heat frying pan. Place in the slices of bacon. Fry quickly, turning till fat is transparent and beginning to crimp. Have hot ashet ready. Dish the bacon, and break eggs carefully into a saucer. Slip them into pan and fry carefully in the fat from the bacon. Season, and baste with the fat. When set, place in centre of the dish. The eggs may be turned if liked. Grilled Kidneys