The English-Chinese cookery book

SCRAMBLED EGGS. FOUR eggs, one tablespoonful of butter, half a teaspoonful of salt. ^ Beat the eggs, and add the salt to them, melt the butter in a saucepan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. M M Z, H % — H SI ± H 0 ® Z a $ & m ^ ® S I. | « * | @ # S 1 k ffl° +r »* f ' 1 *r * m ^ ® ^ FROTHED EGGS. TAKE the yolks of eight eggs, and the whites of four, and beat them up with a tablespoonful of water, and the strained juice of one lemon. Sweeten it to taste, add a pinch of salt, and then fry the same as an omelet. Have ready the four remaining whites whipped to a stiff froth, — 78 — FROTHED EGGS — continued with a pound of pulverised sugar, and flavoured with vanilla, or lemon. Then dish the omelet, heap the frothed egg high upon it, and put it in .the oven for a few minutes to brown. &a mmxm&ift-mmn m M 10, * ii jjt •sr «.$ £ M * #„« ff %0m M * a m n * aai ft & ft m m tr 0 Z $ ;l„tr © $ it ic.Il fS $ ft.ii m tt\M ® A,®oa,'»i sssai - £ a justtatpaaiq £■„* in m w n ft T « Ji.- *,o ft, 6 fs.tt.4g, Si ifc bbT $,# ft if.tr £ ®r ii # sSc S WELSH RAREBIT. GRATE cheese ; sprinkle on it half a teaspoonful of mustard, the fourth of a teaspoonful of salt, and a speck of cayenne. Heap this on slices of buttered toast. Put in the hot oven for a few moments, and when the cheese begins to melt, serve at once. m ffi. 2 m w, m, <3, ffl 2 m n ^ m «s m m js, » m « ±. _t » » *, 2 m ts @, £ ft # _t 5® ®0 — £ # So IS. 01 a. « ® 0f 41 o w. a m PASTRY. THE flour should be sifted. The best looking pastry is made with lard, but it is not so healthy, or good as that which is made with half or two thirds butter. Whichever is used, rub a third of it into the flour, but do not try to rub out every lump ; the less the hands are used, the better. Add cold water ; in summer, ice water. If the crust is shortened wholly with lard, add a teaspoonful of salt to a pound of flour, and a small teaspoonful of soda to every three pounds. Sprinkle the salt into the flour, and dissolve the soda in the water. If butter only, or chiefly is used, omit the soda. When the water has been put in, stir it quickly, rather stiff with a knife. Do not mould it ; it will make it tough, but when it is barely stirred together, put it on the board, roll it out, lay thin shavings of butter on every part, sprinkle a little flour over it, and roll it out again, then lay on butter as before. To avoid much handling of the crust, roll it so thin, that ah the butter will be taken up by two or three times rolling in. When it is all rolled in, fold up the crust in a long roll, and double it, laying the ends together ; then lay it aside, and cut from it for each pie. In rolling out for the plates, press the pin equally, so as to make all parts of the same thickness, and as nearly circular as possible. Have the plates ready buttered, or greased with lard, lay in the crust, and see that •all parts touch the plate. Take the dish upon the palm of the left hand, and with the right trim the edges, holding the knife under, and aslant, and so cut the crust that the edge of the dish will be perfectly covered.