Tempting dishes for small incomes

Take five pounds of yellow egg tomatoes, five pounds of white sugar, the juice of two lemons (three, if small). Cover the fruit with the sugar, and let it stand overnight. In the morning drain the syrup from the fruit, boil, skim, put in the tomatoes, and boil slowly for twenty minutes ; skim the fruit, then put out into plates ; boil the juice till thick ; add the lemon-juice, and put the tomatoes carefully into bottles, and cover with the hot syrup. Seal up at once. Scotch Fritters. Take any remains of cold game, and mince very finely, removing all skin and gristle. If there should be half a pound, mix in with it about six or eight finely chopped mushrooms, a little seasoning of salt and pepper, a dust of cayenne, and stir it into about half a pint of good batter. Drop the mixture a tablespoonful at a time into a saucepan with plenty of boiling fat in it, and as soon as the fritters become a good golden colour, remove and drain them, and keep hot till all are cooked. 1 hen pile them up high on a hot dish with sprigs of crisp, fried parsley, and serve. Simple Sweet Omelet. Beat together the yolk of an egg, one teaspoonful of sugar, one and a half teaspoonful of orangejuice, and three gratings of the orange-peel ; then pour this over the lightly whisked white of egg, put in a hot pan over a quick fire, cook for about three minutes, and then put it into the oven for half a minute, fold and sprinkle with sugar. Stanley Pudding. Take half a pint of milk and mix a little of it with a tablespoonful of flour. Heat the rest of the milk, and pour it on the flour, stirring well. Beat a couple of eggs, and with an ounce of butter add to the flour, stirring and beating well. Pour all into a buttered pie-dish, and bake for half an hour. Spread on the top a layer of raspberry jam, and the white of an egg whipped and sweetened. Yeast Dumplings. Get half a quartern of dough from the baker’s ; roll it into dumplings ; throw into boiling water and boil for about twenty minutes. Serve either with sweet sauce or good gravy. Anchovy Cream Toasts. Fry some thin sippets of bread, either round or diamond shape. Spread these with a little anchovy paste. Make a thick mayonnaise sauce to which has been added chopped chervil, shalot or chives, and capers. Spread the sauce between the anchovy sippets like sandwiches, and serve with watercress or mustard and cress. Baked Eggs. Butter a dish, cover the bottom with fine breadcrumbs ; then break as many eggs as may be required over them, be careful not to break the yolks ; then sprinkle another layer of crumbs over them ; season with pepper and salt ; place on a few little pieces of butter, and bake five minutes in a quick oven. Baked Eggs. Put some good gravy into a shallow bakingdish. Break four eggs or as many as are required into this, salt them, and strew some bread-crumbs over them, and bake for five minutes in a quick oven. Take up the eggs carefully one by one and lay upon little rounds of fried bread. Add to the gravy a little cream and some very finely chopped parsley and onion ; put into a saucepan and boil up quickly and pour over the eggs. Baked Eggs. Fill the dish with the beaten whites. Make a hollow in the centre and put in the unbeaten yolks ;