Easy dishes for small incomes, or, The housewife's guide to practical cookery

Ingredients : Four Eggs Toast Rolls of grilled Bacon Potted Meat Parsley Lemon Juice. 1. Spread some nicely-seasoned potted meat over a slice of hot buttered toast. 2. Poach the eggs and lay them on the toast. 3. Scatter a little finely chopped parsley on to each and garnish with small rolls of grilled bacon. 4. Squeeze a little lemon juice over and serve. FRICASSEED EGGS Ingredients : Four or five hard-boiled Eggs Half a pint of thick brown Gravy Sippets of Toast Parsley. 1. Boil the eggs for ten minutes, throw them into cold water for a minute and remove the shells. 2. Pour the gravy into a saucepan and when thoroughly hot add the eggs cut into round dice. 3. Serve at once on a hot dish, garnished with sippets of toast and parsley. FRIED EGGS, SAUSAGES AND BACON Ingredients : Sausages Rashers of Bacon Eggs Fat for Frying Toast. 1. Cut the required number of sausages into halves, roll each in a rasher of bacon and fasten with a skewer. 2. Place in a pan of boiling fat and fry slowly, turning often. 3. Arrange on a square piece of toast, put into the oven and keep warm. 4. Fry one egg for each person and place them round the toast. 5. Garnish with parsley and send to table very hot. HERB PIE Ingredients : Two Lettuces Three Shalots One pennyworth of Mustard and Cress A handful of picked Spinach Two handfuls of Picked Parsley A few strips of Mint Half an ounce of Butter Half a pound of Flour Two Eggs One pint of Milk Sufficient light pastry to cover the pie-dish. 1. Wash all the herbs in plenty of water and put them into a saucepan with the shalots and butter. 2. Add sufficient water to keep them from burning, stir occasionally and cook until tender, 3. Drain and chop the herbs finely. 4. Put the flour in a basin and make into a batter with the well-beaten eggs and milk. 5. Grease a pie-dish, throw in the herbs and pour the batter upon them. 6. Cover with pastry, bake in a good oven until the paste is cooked (about half an hour). Serve hot. KIDNEY FRITTERS Ingredients : One Veal Kidney One tablespoonful of minced Shalot One tablespoonful of chopped Parsley One tablespoonful of fine Bread Crumbs Pepper and Salt Grated Nutmeg Cayenne One Egg Vermicelli Lard. 1. Mince the kidney, shalot and parsley. 2. Mix with the bread crumbs and season with pepper, salt and cayenne. Add a little grated nutmeg. 3. Add sufficient well-beaten egg to form the mixture into balls. 4. Dip the balls into vermicelli and fry in boiling lard. 5. Drain upon kitchen paper and serve very hot, garnished with parsley. KIDNEY TOAST Ingredients : Half a pound of Ox Kidney One and a half gills of rich Gravy Pepper and Salt One round of buttered Toast. 1. Mince the kidney and place in a small pan with the gravy. 2. Simmer from fifteen to twenty minutes and season with pepper and salt. 3. Place the toast on a hot dish and pour the mince over. E.D. I MACARONI CHEESE Ingredients : Quarter of a pound of Macaroni Three ounces of Cheese Half a pint of Milk One ounce of Butter Half an ounce of Flour Salt and Pepper. 1. Throw the macaroni into a saucepan of boiling water. 2. Boil for half an hour. 3. Grate the cheese and divide it into two portions.