178. SCRAMBLED EGGS. 2 errgs 1 a oz. fresh butter 1 teaspoonful Bovril✪ Scrambled Eggs I Beat up two small fresh eggs, add a teaspoonful of Bovril pour this into a small saucepan, add about half an ounce of fresh butter and stir over the fire until the eggs begin to set. Have ready a slice of toasted bread, butter it, place it on a hot plate, and pour the egg mixture upon it. T>rE EXUIBITIOX COOKERY BOOK. 89 179. GRILLED CHOP. Make up a clear fire. Season the chop with pepper and salt. Brush the gridiron over with butter or a little salad oil. Cook from 4 to 6 minutes on each side. Mix a small pat of butter with a little chopped parsley. Take up the chop, dish up, and put the parsley butter on the chop, garnish with a few finely fried potatoes✪ Grilled Chop (ribbons or straws). 180. GRUEL (NOURISLIING). ]Mix an ounce of patent groats with a dessertspoonful of Bovril and add enough cold water to make a smooth paste ; pour this into a saucepan containing about a pint of boiling water, stir till it boils, and simmer for ten minutes longer. A little fresh butter✪ Gruel (Nourishing) may be added, but as a rule gruel for invalids should not contain any fat. 181. MILK POSSET. Boil a pint of milk, pour this over two or three slices of soft bread cut into dice, add a little grated nutmeg, a dessertspoonful of castor sugar, and a tablespoonful of sherry or brandy✪ Milk Posset. Serve very hot. This is excellent for colds. 182. EGG FLIP. 1 egg I 1 dessertspoonful castor sugar 1 glass of sherry or brandy | Stir the raw yolk and sugar in a tumbler till creamy, then add the wine. Beat the ^white to a stiff froth, and stir it lightly in. Serve. Half the juice of a lemon✪ Egg Flip may be used instead of the wine if liked. THE ExirriuTiox coorrEitY hook. 9(» .83. i 02. cornflour (B. patent) i pint milk 1 02. sugar CORN!' 1.0 UR S( ) UFRL K. and P.'s 1 teas poor) fill vanilla - eggs Pastry to line pie dish Line a pie dish with x^astry, decorating the edges with pieces cut Avith a fancy cutter. Blend the cornflour smoothly with a little milk, and strain it into the half pint of milk when boiling. Cook for tw^o or three minutes, then stir in the sugar, yolks of eggs and vanilla essence. Whip the whites of eggs to a stiff froth, and lightly stir into the mixture. Pour into the lined dish, bake for about fifteen minutes. Shake a little sugar over the top, and serve at once Avith chocolate sauce. 184. CHOCOLATE SAUCE FOR CORNFLOUR SOUFFLIC oz. grated chocolate (Van oz. castor sugar Houten's) A few drops vanilla essence i gill milk Boil the chocolate and Avater together, then take it off the fire, and stir in the sugar smoothly. Flavour Avith vanilla, pour into a sauce boat, and serve. 185. CHOCOLATE CUSTARD. 4r ozs. Van Houten^s chocolate 3 ozs. castor sugar pints milk 2 ozs. cornflour (B. atjd patent) 4 j’-olks of eggs Vanilla essence P.'s Grate the chocolate, and dissolve it in half a pint of milk, in a saucepan. Blend the cornflour Avith a little • cold milk. Boil the rest of the pint of milk and pour it into the cornflour. Add the dissoh’ed chocolate and THE EXUl I! mox cookery rook. 91 ✪ Cornflour Soufflé

AI-modernized reading of the original text

178. SCRAMBLED EGGS. 2 eggs 1½ oz. fresh butter 1 teaspoonful Bovril I Beat up two small fresh eggs, add a teaspoonful of Bovril pour this into a small saucepan, add about half an ounce of fresh butter and stir over the fire until the eggs begin to set. Have ready a slice of toasted bread, butter it, place it on a hot plate, and pour the egg mixture upon it. 179. GRILLED CHOP. Make up a clear fire. Season the chop with pepper and salt. Brush the gridiron over with butter or a little salad oil. Cook from 4 to 6 minutes on each side. Mix a small pat of butter with a little chopped parsley. Take up the chop, dish up, and put the parsley butter on the chop, garnish with a few finely fried potatoes (ribbons or straws). 180. GRUEL (NOURISHING). Mix an ounce of patent groats with a dessertspoonful of Bovril and add enough cold water to make a smooth paste ; pour this into a saucepan containing about a pint of boiling water, stir till it boils, and simmer for ten minutes longer. A little fresh butter may be added, but as a rule gruel for invalids should not contain any fat. 181. MILK POSSET. Boil a pint of milk, pour this over two or three slices of soft bread cut into dice, add a little grated nutmeg, a dessertspoonful of castor sugar, and a tablespoonful of sherry or brandy. Serve very hot. This is excellent for colds. 182. EGG FLIP. 1 egg I 1 dessertspoonful castor sugar 1 glass of sherry or brandy | Stir the raw yolk and sugar in a tumbler till creamy, then add the wine. Beat the white to a stiff froth, and stir it lightly in. Serve. Half the juice of a lemon may be used instead of the wine if liked. THE EXHIBITION COOKERY BOOK. 9(» .83. i 02. cornflour (B. patent) i pint milk 1 02. sugar CORN!' 1.0 UR S( ) UFRL K. and P.'s 1 teaspoonful vanilla essence 2 eggs Pastry to line pie dish Line a pie dish with pastry, decorating the edges with pieces cut Avith a fancy cutter. Blend the cornflour smoothly with a little milk, and strain it into the half pint of milk when boiling. Cook for two or three minutes, then stir in the sugar, yolks of eggs and vanilla essence. Whip the whites of eggs to a stiff froth, and lightly stir into the mixture. Pour into the lined dish, bake for about fifteen minutes. Shake a little sugar over the top, and serve at once Avith chocolate sauce. 184. CHOCOLATE SAUCE FOR CORNFLOUR SOUFFLIC oz. grated chocolate (Van oz. castor sugar Houten's) A few drops vanilla essence i gill milk Boil the chocolate and water together, then take it off the fire, and stir in the sugar smoothly. Flavour with vanilla, pour into a sauce boat, and serve. 185. CHOCOLATE CUSTARD. 4 ozs. Van Houten's chocolate 3 ozs. castor sugar pints milk 2 ozs. cornflour (B. and P.'s patent) 4 j’-olks of eggs Vanilla essence P.'s Grate the chocolate, and dissolve it in half a pint of milk, in a saucepan. Blend the cornflour Avith a little • cold milk. Boil the rest of the pint of milk and pour it into the cornflour. Add the dissolved chocolate and THE EXHIBITION COOKERY BOOK.

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Scrambled EggsScrambled EggsGrilled ChopGruel (Nourishing)Milk PossetEgg FlipCornflour Soufflé

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