Tempting dishes for small incomes

Take half-a-pound of fresh mushrooms of good size, peel and place them in an earthenware dish with plenty of pepper and salt to season, also a small piece each of garlic and parsley. Place the dish in the oven and baste continually with melted butter ; remove after an hour’s cooking, and broil each mushroom slightly over a moderate fire. Make a sauce of the liquor contained in the bakingdish by adding flour and butter. Cheese Custards. Take two ounces of grated cheese, three teaspoonfuls of milk or cream, one egg well-beaten, a little cayenne and salt to taste. Beat all well together, bake in a small dish in a gentle oven for fifteen or twenty minutes, and serve very hot. Cheese Pudding. Beat up two eggs well ; mix in three ounces of grated cheese. A little salt, cayenne, made mustard and a little milk. Thoroughly mix and pour into a buttered pie-dish and bake. Cheese Tartlets. Beat up the yolk of an egg ; mix with it two tablespoonfuls of grated Parmesan cheese, a dust of cayenne pepper, and a little salt. Have ready a little very light puff paste, line half a dozen small patty-pans with it, or cut it into small squares ; put a little mixture into each pan, or in the centre of the squares, fold the latter over cornerways, or pinch the four corners into the centre ; bake for a few minutes. The paste may be cut into fingerstrips and the mixture spread on half of them, placing the others sandwich fashion over them. Colcannon. Boil some potatoes and any kind of greens, separately. Mash the former, and chop the latter very finely, and mix the two together with a little butter, pepper, salt, and a very tiny piece of chopped onion. Put all into a buttered mould, and stand it in a hot oven for twenty minutes. Convent Eggs. Boil four eggs for ten minutes, put them into cold water ; peel and skin one onion very thin ; then put into a fryingpan one ounce of butter, and, when melted, add the onion, a teaspoonful of flour, half-a-pint of milk, salt, and pepper ; then add the eggs, cut crosswise each into six pieces. Serve upon toast. Croutes k la Campagne. Take six boned and well-washed anchovies, pound them together with the yolks of hard-boiled eggs, about a quarter of a pound of butter, and a tiny dust of Nepaul pepper, and a little cochineal colouring. Pound these into a smooth paste, rub through wire sieve, and then arrange them on to some little round fried croutons, and sprinkle a little chopped parsley over. Croutes of Haddock. Take a Finnon haddock about a pound in weight, free it from skin and bones, and put it into a stewpan with two ounces of butter, four tablespoonfuls of milk, a well-beaten yolk of egg, a little pepper, and a teaspoonful of lemon-juice. Whisk these ingredients quickly over the Are for five minutes, by which time the fish will be smooth. Pile this on some small rounds of hot buttered toast. Sprinkle the tops lightly with finely minced parsley and coralline pepper, and serve. Curried Eggs on Toast. Cut some round pieces of fried bread, curry some onions, and put a good layer of them on the fried rounds of bread. Keep very hot while the required number of eggs is being poached, and lay a poached egg on each round of curry toast, and serve quickly. Devilled Biscuits.