The child's cookery book

spoonful of vinegar, and a pinch of salt; rub it round in the frying-pan till it forms into a little ball, mix in half a teacupful of stock, boil it up again, put the meat and onion back again, stirring all the time, boil it up, and it is ready; serve with boiled rice. Chicken Patties Pick the meat from some cold fowl ; take two ounces of it and one ounce of ham, mince them well together, add half an ounce of butter rolled in a teaspoonful of flour, two tablespoonfuls of cream or milk, and one of gravy or stock, a little pepper and salt, a few pieces of rind of lemon, and an eggspoonful of the juice of lemon. Put these into a saucepan and stir gently for six minutes, being very careful that the mixture does not burn. Make some paste, roll it out thin, and line some well-buttered patty-pans with it, put a The Child's Cookery Book small piece of bread or a spoonful of uncooked rice into each patty-pan, and bake the paste till it is done ; take out the bread or rice, fill the patty with the mixture, remove from the pans, and serve. D -■< ’-i 5, EGGS 1^. Swiss Egg Grate three ounces of cheese, butter a large saucer rather thickly, and cover it with part of the grated cheese. Break three eggs into the saucer, being careful not to break the yolks. Chop a small teaspoonful of parsley and mix it with the rest of the grated cheese, strew this over the eggs, and put a small bit of butter on each egg. Bake in a quick oven till the eggs are set. Sandwiches for Mamma Boil two eggs hard, take out the yolks and put them into a cup, and mix thoroughly with them a teaspoonful of anchovy sauce, a small piece of butter, pepper and salt ; The Child's Cookery Book chop the white up small, spread the yolks thickly between two slices of thin bread and butter, sprinkle the whites over it, with finely chopped lettuce, and cut into neat sandwiches. These sandwiches are excellent made with hot buttered toast. DoIly^s Breakfast Dish Break an egg into a cup, beat it slightly, add a teaspoonful of milk, a pinch of pepper and salt, and a small piece of butter. Put altogether into a saucepan and stir till the mixture gets thick; have ready small rounds of buttered toast ; heap the mixture on each piece and serve. Eggs in Cream Boil two eggs for ten minutes, cut them into nice slices, put them on a small dish. Put into a saucepan a small teaspoonful of The Child's Cookery Book flour rubbed in butter (about half an ounce), a little parsley, a tiny bit of onion chopped fine, and a pinch of salt and pepper ; mix it thoroughly over the fire and add two tablespoonfuls of cream or milk. When upon the point of boiling, pour it over the eggs in the dish and serve. Birds in the Nest Boil two eggs for ten minutes, take off the shells, cut the eggs in halves, and cut a tiny piece off each end to make them stand upright, take out the yolks, chop up a slice of chicken into tiny pieces with a small piece of beetroot and the yolk of the egg, and add a little pepper and salt ; fill each cup with the mixture, put them on a dish, and surround them with watercress. The Child's Cookery Book Picnic Sandwiches