Tempting dishes for small incomes

sprinkle a little salt and pepper over the top, and lay a small piece of butter on the yolk. Bake for two minutes. Bloater Puree. Simmer six bloaters, remove the skins and take off the flesh from the bones, and pass it through a sieve and put it into a stewpan. Add sufficient butter to make it into a perfectly smooth paste. Draw the pan a little on one side, and stir in two tablespoonfuls of cream, a little finely chopped parsley and a seasoning of Nepaul pepper. Stir till the preparation is quite hot, then turn it out, sprinkle brown raspings and sifted egg-yolk over the top, and garnish with a border of toasted sippets. Bloaters’ Brains on Toast. Take the soft roe of the bloater, slice it neatly, with a tiny dust of Nepaul or coralline pepper, and then roll each slice very delicately in a very thin slice of bacon. Roll them on a neatly cut piece of toast, and put them into the oven and quickly cook and serve very hot. — Ponani, Bloater Roes. Take some bloater roes, either hard or soft, boil them ; then pound them in a mortar and roll them up with a little butter, and a dust of salt and cayenne pepper, and then spread on very hot buttered toast. Stuffed Bloaters. Remove the roes from some bloaters, and pound them in the mortar, take away all bones from the E fish, add to the roes a couple of tablespoonfuls of bread-crumbs, some minced parsley, and a teaspoonful of sweet herbs chopped fine, a little finely grated lemon-peel. Stuff the bloaters with this and fasten with a skewer, and bake, and serve very hot. Breakfast Dish. Take three tomatoes, slice them and put them in a stewpan with a little butter, a little finely chopped ham, pepper and salt, and let them cook for a few minutes ; then add two raw eggs and stir all together for a few minutes till the eggs set, then serve on buttered toast with a little finely chopped parsley sprinkled over the top. Cabbage a la Creme. Boil cabbage till tender. Drain it. When it is perfectly cold drain it a second time, then chop up, and mix with it a tablespoonful of butter, a well-beaten egg, pepper, salt, and half a teacupful of milk or cream. Stir all well. Then bake brown in a pudding dish. Serve hot in the dish in which it is baked. The dish should be buttered or greased. Cabbage and Tomato. Boil and chop finely some young cabbage, as little water as possible should be used ; when quite tender add half the quantity of hot stewed tomatoes. Boil together for a few minutes. Season with a little salt and pepper, and pour a little white sauce over. Fried Celery. Cut the white pieces of the celery into lengths of four inches, and sprinkle with salt and pepper ; dip them into beaten egg, then bread-crumb them, and fry quickly in very hot fat ; drain, and then serve. Celery a la Parmesan. Stew some celery in milk till tender ; then make a white sauce, into which grated Parmesan should be mixed, and then place the celery on the dish it is to be served in. Pour the white sauce over, then a layer of grated Parmesan, then a thin layer of bread-crumbs, and over all arrange some little pieces of butter, salamander, and serve. n Champignons k la Bordelaise.