Domestic cookery

2 oz. Parmesan cheese, grated Put the butter and flour into a saucepan, and when dissolved add the water; boil three minutes and beat it smooth, add the cheese and seasonings ; lastly stir in the egg and beat thoroughly; drop this in rough pieces into some smoking-hot fat, and fry a light brown ; drain, and serve on a folded serviette ; garnish with parsley and serve at once. No. 245. CHEESE BALLS. oz. flour oz. butter Pepper, salt, cayenne, mustard 1 egg 2 oz. cheese ^ pint milk 2 oz. bread crumbs Some frying fat Put the butter and flour into a saucepan, rub them together over a gentle heat until the butter is dissolved, add the milk, heat well, and boil three or four minutes; then add the seasonings and the cheese, mix thoroughly, spread on a plate to cool slightly ; form into balls about the size of a walnut, paint over with the egg beaten, roU in bread crumbs, place them in a wire frying basket and fry in enough smoking-hot fat to cover them a nice light brown ; drain on soft paper, serve on a folded serviette and garnish with parsley. No. 246. CHEESE AND MACARONI. 3 oz. Naples macaroni 1 oz. butter ^ oz. flour I teaspoonful salt i teaspoonful pepper i teaspoonful raw mustard 2 oz. Parmesan cheese, grated, or 3 oz. any dry cheese ^ pint milk ^ pint boiling water A few grains cayenne Wash the macaroni and break it into pieces one inch long, throw this into the boiling water with half an ounce of the butter, boil until tender, about 20 to 30 minutes, put the flour and remaining half ounce of butter into a saucepan, rub these together over a gentle heat until the butter is dissolved, then add the milk, boil 8 or 4 minutes, strain the macaroni, add to the sauce half of the cheese and seasonings ; pour into a greased dish, cover the top with the remainder of the cheese, put in a hot oven to brown, or if you have a gas griller place the dish under it ; serve hot. No. 247. OMELETTE (Savoury). 2 eggs A small piece of onion, the size of a pea, minced ^ teaspoonful minced parsley A pinch of salt and pepper A dust of sweet herbs 1 oz. butter Separate the yolks from the whites of the eggs, add to the yolks the salt, pepper, sweet herbs, parsley, and onion, stir them together, whip up the whites until quite stiff, stir these lightly to the yolks, dissolve the butter in an omelette pan, hut do not brown it ; pour in the mixture, place over a gentle heat and fry a light brown, drawing it to one side of the pan, turn over and brown the other side ; dish on a hot dish and serve at once. No. 248. OMELETTE (Sweet). 2 yolks of eggs ^ teaspoonful vanilla, or any flavouring that may be preferred 1 dessertspoonful castor sugar 3 whites of eggs 1 oz. butter 1 tablespoonful jam Separate the yolks from the whites of the eggs, add to the yolks the sugar and vanilla, stir lightly, whip up the whites until they are a stiff froth, stir these lightly to the yolks, &c.; dissolve the butter in an omelette pan, but do not allow it to become brown, pour in the mixture and fry gently until a nice light brown and slightly set ; brown the top part in front of a very hot fire, or better still, place it under a gas griller ; when brown turn on to a hot dish, spread on one half the jam, slightly warm, turn over the other half, cover with castor sugar and serve. SAUCES, FRYING BATTERS, &c. No. 249. APPLE SAUCE.