Tempting dishes for small incomes

Take some water biscuits, steep them in milk for ten minutes, take them out, dust them with cayenne, salt and black pepper, and bake them in a slow oven for twenty minutes. Devilled Lobster. Take the meat from a lobster and put on a little Nepaul pepper, chop it very finely, then add a dessertspoonful of chutney, a little oiled butter and a tomato cut up small. These must be stewed over the fire, stirring till they boil ; add a little mixed mustard (French also if available). Have ready some little squares of fried bread, and put some of the devilled lobster on each, and sprinkle a little finely chopped parsley over. Devilled Sardines. Take six sardines and spread over them on both sides some made mustard and a dash of cayenne, grill them and serve on hot buttered toast ; garnish with slices of lemon. Eggs a la Bonne Femme. Get as many eggs as there are guests (they should all be of the same size) ; boil them for ten minutes and put them into cold water to cool, then remove the shells very carefully, cut them in half, remove the yolks and cut from each the pointed tip of white so that they should stand quite flat. Make some very tiny dice of cold chicken, ham, beetroot and the yolks of the eggs. Fill the hollows with these up to the brim, and pile it high up in the centre. Arrange lettuce on the dish, and place the eggs in the midst of it. Eggs and Mushrooms. Hard boil three or four eggs, cut them lengthwise, scoop out the yolks and put in their place a mixture of equal parts of tomatoes and mushrooms rubbed through a sieve ; close the two halves of the eggs and lay them on a bed of hot crisped parsley. The eggs should be heated a few minutes before serving, and then some hot clear butter poured over them. Finnan Haddock with Poached Eggs. Heat a large pie-dish, place the haddock in it and cover it with boiling water ; put a dish over and allow the fish to soak for eight minutes. The haddock should now be swollen to nearly double its original size. Drain it from the water and place it with the skin downwards in a Dutch oven before the fire, with several lumps of butter on the top ; add also a little pepper and cayenne. The fish should remain before the fire till a golden-brown colour, and it may require the tin turning, so as to bake equally. When done, place on a hot dish and cover the top with poached eggs, according to the number of persons. Gascony Butter. Take equal quantities of parsley picked from the stalk and parboiled, of boned and pounded anchovies, and of fresh butter. Mix the ingredients well together and pass them through a hair sieve ; shape the butter into little balls and ice them. These are nice little relishes for breakfast or lunch. Grenada Toasts. Cut some fat and lean bacon into dice, give them a few turns over the fire with parsley, green onions, pepper and salt ; add the yolks of two eggs, stir them well together, and spread over slices of fried bread. Ham Balls. Chop half a pound of cold lean ham, put a teacupful of milk on to boil, add to it half a teacupful of stale bread-crumbs and stir till it thickens ; add two egg yolks, a little salt, cayenne pepper, and the chopped ham ; stir over fire till well heated, adding a little minced parsley ; leave till cold. Ham Toast.