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

1. Beat the eggs and chop the onions. 2. Mix all the ingredients together. 3. Melt the butter in an omelette pan and pour in the mixture. 4. Hold the pan over a clear fire and when the omelette is lightly browned on the under side, hold the pan in front of the fire until it rises to twice its height. 5. Dish and send to table at once. SCOTCH EGGS Ingredients : Six Eggs One teacupful of Milk One teacupful of Bread Crumbs Half a pint of finely-chopped Ham One Egg Half a teaspoonful of made Mustard Parsley, 1. Boil the milk and bread crumbs in a saucepan until they are smooth. 2. Beat up one egg, pour into the saucepan and add the ham and seasoning. 3. Boil the eggs for ten minutes, drop into cold water for one minute and remove the shells. 4. Cover the eggs with the mixture and fry in boiling fat until they are a nice brown colour. 5. Drain and serve, garnished with parsley ; or cut them in halves and arrange on a green salad. SHRIMP SANDWICHES Ingredients : One quart of Shrimps Thin Bread and Butter Watercress Finely-chopped Parsley, 1. Skin the shrimps; cover the slices of bread and butter with a layer of them and a few nicely picked watercress leaves. 2. Put a little chopped parsley on to each. 3. Cover with a slice of bread and butter, press and cut into finger lengths. TOMATOES WITH BACON Ingredients : Six Tomatoes Six Eggs Half a pound of Bacon Bread Crumbs Pepper Salt. 1. Cut off the top of the tomatoes and scoop out a little of the pulp. 2. Mince the bacon and season the bread crumbs. 3. Stuff the tomatoes with the bacon and bread crumbs. 4. Cover the top of each with some thickly-made, rich batter. 5. Place the tomatoes in a pan of boiling fat and cook in the same manner as for fish. 6. Remove the shells from six boiled eggs, dish with the tomatoes and decorate with parsley, TOMATOES WITH EGGS Ingredients : Four or five large Tomatoes Four or five Eggs Butter Parsley. 1. Remove the tops from the tomatoes and part of the inside. 2. Dip each into melted butter and place in a greased dish. 3. Break the eggs carefully and drop one into each tomato. Sprinkle a little chopped parsley over them. 4. Bake in a hot oven and serve on the same dish, surrounded with an ornamental paper. BEETROOT SALAD Ingredients : One Beetroot One cooked Onion One gill of Salad Sauce Parsley. 1. Wash, but do not cut or scrape any part of the beetroot. Place in a pan of boiling water and boil from one and a half to two hours. 2. Pare, trim, and cut into slices. 3. When cold add the sliced onions and decorate with parsley. 4. Pour the sauce over and serve. CAULIFLOWER SALAD Ingredients : One large Cauliflower One small Beetroot One gill of Mayonnaise. 1. Boil the cauliflower, drain it and separate into tufts. 2. Shoe the beetroot and cut into triangular pieces. Then dip them into vinegar and drain for one hour. 3. Arrange the cauliflower on a dish in the form of a pyramid and pour the mayonnaise over. 4. Place a circle of beetroot at the top, points downward, and a circle at the bottom, points upward. 5. Garnish the edges of the dish with some more beetroot and put a sprig of cauliflower on the top of the pyramid. N.B. — This salad must be served at once or the beetroot will colour the mayonnaise.