4. Melt the butter in a saucepan, add the flour and stir in the milk, bring to a boil, stirring all the time. 5. Drain the macaroni and add it to the sauce with half the cheese. 6. Season with pepper and salt and pour into a buttered dish. 7. Scatter the other half of the cheese on the top and pla ce in a very hot oven for ten minutes. 8. Serve at once. MACARONI AND TOMATOES IN BUTTER Ingredients : Three ounces of Macaroni Tomato Sauce Two Eggs Half-pint of Milk One tablespoonful of Ground Rice Butter Juice of one Lemon Water or Stock✪ Macaroni and Tomatoes in Butter. 1. Boil the macaroni in water or stock until it is tender, drain and turn into a buttered pie-dish. 2. Cover with a layer of tomato sauce. 3. Beat the eggs and add the milk. Stir in the ground rice and pour into the pie-dish. 4. Dip a few dice-shaped pieces of butter into pepper and place on top of the batter, squeeze the lemon juice over and bake in a moderate oven. 5. When the batter is cooked serve at once. EGGS, OMELETTES, AND SAVOURIES 115 MOCK CRAB SANDWICHES Ingredients : Quarter of a pound of Cheddar Cheese One teaspoonful of made Mustard Pepper Grated Nutmeg Vinegar Parmesan Cheese Watercress Brown Bread and Butter✪ Mock Crab Sandwiches. 1. Grate the Cheddar cheese and put it into a basin. 2. Add a little pepper, grated nutmeg and the made mustard. 3. Mix with sufficient vinegar to make a paste. 4. Spread lightly on the bread and butter, sprinkle a little grated Parmesan cheese over and a few watercress leaves. 5. Cut in fingers’ lengths and garnish with parsley. OMELETTE WITH BACON Ingredients : Half a pound of thin rashers of Bacon One ounce of bacon Dripping Three eggs✪ Omelette with Bacon. 1. Remove the rind and cut the bacon into dice-shaped pieces. 2. Melt the bacon dripping in a frying pan. 3. Scald the bacon and drain the water off. 4. Cook in the frying pan for a few minutes. 5. Pour in the well-beaten eggs and, when nearly cooked, hold in front of the fire until the omelette rises. 6. Serve at once. PORRIDGE Ingredients : Quarter of a pound of Medium Oatmeal One quart of Water One large teaspoonful of Salt✪ Porridge. 1. Boil the water in a saucepan. 2. Add the salt and sprinkle in the oatmeal. 3. Continue stirring and boil for a few minutes. 4. Reduce the heat and simmer from twenty to twenty-five minutes. 116 EGGS, OMELETTES, AND SAVOURIES SAUSAGES To Fry. — Prick with a steel fork and fry in a pan of boiling fat over a clear fire, turning often. To Grill. — Plaoe in a Dutch oven, hang the oven in front of a clear fire, turn them once and baste. To Bake. — Place on a buttered baking tin, cook in a hot oven, turn once and serve upon toast. Boiled Sausages are served with mustard sauce. SAVOURY EGGS Ingredients : Three or four Eggs One gill of highly-seasoned Brown Gravy Nutmeg Toast✪ Savoury Eggs. 1. Place three or four cups in a shallow pan of boiling water. 2. Put a tablespoonful of gravy into each cup and make it boiling hot. 3. Break an egg into each cup, draw the saucepan to the side of the fire, cover with a lid until the eggs are nicely poached. 4. Dust a little grated nutmeg over each egg and serve on rounds of hot toast. SAVOURY OMELETTE Ingredients : Four Eggs Two ounces of Onions Two ounces of Bread Crumbs One tablespoonful of chopped Parsley Grated rind of one Lemon Half a teaspoonful of powdered Sage Pepper and Salt to taste One ounce of Lard or Butter✪ Savoury Omelette.

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4. Melt the butter in a saucepan, add the flour and stir in the milk, bring to a boil, stirring all the time. 5. Drain the macaroni and add it to the sauce with half the cheese. 6. Season with pepper and salt and pour into a buttered dish. 7. Scatter the other half of the cheese on the top and pla ce in a very hot oven for ten minutes. 8. Serve at once. MACARONI AND TOMATOES IN BUTTER Ingredients : Three ounces of Macaroni Tomato Sauce Two Eggs Half-pint of Milk One tablespoonful of Ground Rice Butter Juice of one Lemon Water or Stock. 1. Boil the macaroni in water or stock until it is tender, drain and turn into a buttered pie-dish. 2. Cover with a layer of tomato sauce. 3. Beat the eggs and add the milk. Stir in the ground rice and pour into the pie-dish. 4. Dip a few dice-shaped pieces of butter into pepper and place on top of the batter, squeeze the lemon juice over and bake in a moderate oven. 5. When the batter is cooked serve at once. EGGS, OMELETTES, AND SAVOURIES 115 MOCK CRAB SANDWICHES Ingredients : Quarter of a pound of Cheddar Cheese One teaspoonful of made Mustard Pepper Grated Nutmeg Vinegar Parmesan Cheese Watercress Brown Bread and Butter. 1. Grate the Cheddar cheese and put it into a basin. 2. Add a little pepper, grated nutmeg and the made mustard. 3. Mix with sufficient vinegar to make a paste. 4. Spread lightly on the bread and butter, sprinkle a little grated Parmesan cheese over and a few watercress leaves. 5. Cut in fingers’ lengths and garnish with parsley. OMELETTE WITH BACON Ingredients : Half a pound of thin rashers of Bacon One ounce of bacon Dripping Three eggs. 1. Remove the rind and cut the bacon into dice-shaped pieces. 2. Melt the bacon dripping in a frying pan. 3. Scald the bacon and drain the water off. 4. Cook in the frying pan for a few minutes. 5. Pour in the well-beaten eggs and, when nearly cooked, hold in front of the fire until the omelette rises. 6. Serve at once. PORRIDGE Ingredients : Quarter of a pound of Medium Oatmeal One quart of Water One large teaspoonful of Salt. 1. Boil the water in a saucepan. 2. Add the salt and sprinkle in the oatmeal. 3. Continue stirring and boil for a few minutes. 4. Reduce the heat and simmer from twenty to twenty-five minutes. 116 EGGS, OMELETTES, AND SAVOURIES SAUSAGES To Fry. — Prick with a steel fork and fry in a pan of boiling fat over a clear fire, turning often. To Grill. — Plaoe in a Dutch oven, hang the oven in front of a clear fire, turn them once and baste. To Bake. — Place on a buttered baking tin, cook in a hot oven, turn once and serve upon toast. Boiled Sausages are served with mustard sauce. SAVOURY EGGS Ingredients : Three or four Eggs One gill of highly-seasoned Brown Gravy Nutmeg Toast. 1. Place three or four cups in a shallow pan of boiling water. 2. Put a tablespoonful of gravy into each cup and make it boiling hot. 3. Break an egg into each cup, draw the saucepan to the side of the fire, cover with a lid until the eggs are nicely poached. 4. Dust a little grated nutmeg over each egg and serve on rounds of hot toast. SAVOURY OMELETTE Ingredients : Four Eggs Two ounces of Onions Two ounces of Bread Crumbs One tablespoonful of chopped Parsley Grated rind of one Lemon Half a teaspoonful of powdered Sage Pepper and Salt to taste One ounce of Lard or Butter.

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