The "A1" cookery book

Cheese Straws. — 2 oz. butter, 2 oz. flour, 2{ oz. grated cheese, 1 egg, salt, and cayenne. Mix the flour with half a saltspoon of salt and a quarter of a salt-spoon of cayenne. Rub the butter into the flour, and mix in the cheese (Parmesan is best, with a very little Cheddar). Mix it into a smooth paste with the yolk of an egg. Flour a board and rolling-pin, and roll out the paste to about an eighth of an inch in thickness. Flour a knife and cut the paste into strips about a quarter of an inch wide and five inches in length. Cut out a few rings of paste, place on a baking sheet, and bake in a quick oven for about five minutes. When cold put some of the straws within each ring. Serve hot. Dahl. — Boil one large breakfast-cup of lentils in as much water as will cover them until they are soft ; this must be done the night before they are wanted. Fry a small piece of onion in % an oz. of butter with a dessert-spoon of curry powder, put in the lentils and fry well. Stir about and serve very hot in a silver dish with boiled rice round it. Devilled Drumsticks. — The legs of poultry or game. They should be prepared overnight if wanted for breakfast. With a sharp knife take off the skin and score the flesh twice crosswise on each side. Melt an ounce of butter and mix with it a teaspoon of salt, half as much of pepper, and a pinch of cayenne, and a teaspoon of made mustard. Spread this mixture on the legs and get it in between the scores as much as possible. Put a cover over them and leave in a cool place till the morning. About a quarter of an hour before they are wanted for breakfast lay them on a well-greased gridiron or in a frying-pan and put them over a gentle fire, turning them frequently. A little hot butter should be poured over them when they are dished up. They should be very crisp. Devilled Sardines. — Dip some sardines in boiling water to rid them of the oil. Spread them on both sides with made mustard and a dash of cayenne. Grill them and serve on hot buttered toast or fried bread. Buttered Eggs. — Allow one ounce of butter to three eggs. Beat the eggs in a basin, put the butter into a saucepan, and when it is melted put in the eggs, add pepper and salt, and stir vigorously till the egg is nicely set, when take off the fire and serve at once on buttered toast. Curried Eggs. — 4 hard-boiled eggs, one onion, 1 tablespoon of curry powder, f pint stock, | pint cream, £ oz. butter. Fry a very small onion sliced in butter, and add the curry powder and fry that too, then add the stock, and let all stew gently together for about twenty minutes. Then mix in the cream and simmer for five minutes. Cut the eggs into halves, and cut off a little piece of the white at each end to make them stand. Strain the sauce, put it back into the saucepan and put in the eggs ; let them get thoroughly hot, but do not let the sauce boil. Serve on a hot dish with rice round it. Scrambled Eggs Curried. — 3 eggs, 1 teaspoon of curry powder, 1 oz. butter, cayenne, salt, and a little milk. Break the eggs in a basin, and slightly beat them. Melt the butter in a saucepan, and add a very little milk and the curry powder and seasoning. Put in the eggs, and stir well with a fork till they are set. Serve at once on buttered toast.