The exhibition cookery book

^ oz. of Cox’s gelatine ^ lb. of fillet veal 2 hard-boiled eggs Parsley, pepper and salt VEAL CAKE. J lb. of streaky bacon ^ pint of stock A little grated lemon rind Cut the eggs into thick slices, and line the bottom of a plain well-buttered cake tin. Now cut the veal and bacon into dice, and place a layer on top of the eggs, add chopped parsley, seasonings and grated lemon rind. Fix two or three slices of egg on to the sides of the tin ; then fill up with alternate layers of egg, veal, bacon, and parsley, etc., until two-thirds full. Dissolve the gelatine in the stock gently over the fire, and strain it into the tin until, quite full. Place a greasy paper over it and bake in a slow oven for one hour and a half. Remove from the oven and set by until cold. Place the tin for one moment in hot water and turn out quickly on to a cold dish. Garnish with sprigs of fresh parsley and serve. 226. CHEESE FRITTERS. 1 oz. cornflour (B. and P.^s patent) 1 ess 1 oz. of grated parinesan or Gtuyere cheese Frying fat Mix the cornflour and grated cheese in a small basin, moisten with the yolk of an egg; whip the white to a stiff froth, and mix carefully with the above. Drop the mixture by means of a teaspoon into very hot fat, fry a nice colour and drain. Dish up and serve quicidy. 227. CHEESE AIGRETTES. Prepare a paste as for “Petits Choux” (page 92), omitting the sugar, and add half an ounce of grated cheese instead. Drop the mixture into boiling fat or lard by means of a dessert or tablespoon, and fry to a golden colour. Drain, sprinkle with grated cheese, and serve hot. 228. MACARONI WITH HAM. i lb. macaroni 1 oz. butter \ gill cream Fried bread-crumbs 4 — 6 ozs. lean cooked ham 1 oz. grated Parmesan or Gruyere cheese Salt and pepper Break the macaroni into short pieces, drop them into fast boiling slightly salted water, and cook until tender. Drain and cool. Chop the ham rather finely. Put the butter in a stew-pan, when hot add the macaroni and stir over the fire for a few minutes, then add the grated cheese and a little stock (if handy), lastly moisten with the cream. Spread a layer of this on a well buttered gratin or ordinary fireproof dish, sprinkle a layer of chopped ham on this, and proceed thus until the macaroni and ham are used up. Season with pepper. Cover the surface with a few t fried breadcrumbs, and bake for ten minutes in a quick oven. 229. SWISS CHEESE DARTOIS. 5 lb. ordinary pastry 1 oz. butter 3 ozs. grated Gruyere cheese Salt and cayenne 1 gill milk 5 oz. cornflour (B. and P.^s patent) 2 eggs Anchovy paste Line a dozen small dariole moulds with very thin ordinary paste; boil up a gill of milk in a stew-pan, add one ounce of butter, mix with half an ounce of cornflour, also three ounces of grated Gruydre cheese, stir well over the fire, and mix with two beaten eggs; season with a little salt, and highly with cayenne. Half fill the moulds with this preparation ; put a small quantity of anchovy or bloater paste in the centre of each, cover with the remaining mixture, sprinkle the surface with grated cheese, bake in a moderate oven a light brown, turn out, and serve quickly on a folded napkin. 230. TOMATO JELLY. A oz. packet of Cox's gelatine 1 teaspoonful of salt 1 lbs. of ripe tomatoes