The handy dictionary of cookery

Put an ounce of butter into a saucepan ; when it is melted stir into it half an ounce of cornflour ; next add a quarter of a pint of milk and a quarter of a pint of stock in which the fish was boiled ; stir carefully to boiling, season with salt, cayenne pepper, a quarter of a teaspoonful of vinegar. This is the foundation of all fish sauces ; at this stage you may use any flavouring you wish, and call it after the name of the flavouring used. Savoury Omelet. Break four eggs into a basin, add to them a little pepper and salt, a dessertspoonful of finely-chopped parsley, a tiny piece of onion, scalded and finely chopped ; beat them all well together. Melt half an ounce of butter in an omelet pan ; pour the mixture into it. Move the pan round until the eggs are set ; fold it over in half ; turn it on to a hot dish and serve immediately. Savoury Potatoes. Take for these the following proportions : — One pound of cooked potatoes, one egg, one ounce of butter, two ounces of grated cheese, a little pepper and salt and a few bread crumbs. Pass the potatoes through a sieve into a basin ; add to them one onion, prepared {see Onions) parboiled, and finely chopped. Mix well with the butter, cheese, pepper and salt; bind with the egg; beat well with two forks ; put it into the pie-dish ; cover with the bread crumbs and tiny pieces of butter. Place it in the oven ten minutes to brown. Scalloped Potatoes. Take four potatoes, two eggs and a little salt. Pass the potatoes through a sieve in a basin ; add the yolks and salt ; whip up the whites to a stiff froth ; mix all together, butter some shells, fill them with the mixture ; cover with browned bread crumbs and tiny pieces of butter ; put into the oven ten minutes to cook the egg and get quite hot. Scotch Broth. Put into a pan one pound of beef or mutton ; cover it with cold water, bring to the boil ; throw in a teaspoonful of salt : this will cause the scum to rise ; remove it carefully. Then add half a teacup of well-washed barley, one carrot grated, a small turnip cut into dice, a leek cut into slices, a quarter of a teaspoonful of pepper. Simmer two hours and 'Serve. Scotch Scones. Take two pounds of prepared flour {see below) \ rub finely into it three ounces of butter, four ounces of sugar, and half a tablespoonful of salt. Mix all well together with the tips of the fingers, very lightly, so as to get as much air into it as possible j make into a stiff paste with buttermilk ; knead it on a floured board until quite smooth, form into scones and bake. Note. — The prepared flour is made as follows': — Put into a bowl eight pounds of fine flour, four ounces of cream of tartar, two ounces of carbonate of soda. Mix all very carefully together, and it is ready for use. Sea Kale, Boiled. Carefully wash and brush the sea kale to remove any sand and grit ; cut out any black parts from the roots. Tie - up the shoots in small bundles, and put them into boiling water slightly salted. Boil them quickly until soft. Take them up, drain them, untie the bundles, and serve the kale on toast, with the following sauce poured over it : — Put into a basin the yolks of two eggs, a tablespoonful of hot milk, and one ounce of butter. • Place the basin over hot water and whisk till thick.