The child's cookery book

Boil four eggs quite hard ; wait till they are cold, or, if in haste, put them into cold water till cold ; break the shells, cut some thin bread and butter, and lay between the slices the egg cut into thin slices ; pepper and salt, and, if liked, a little nutmeg. CHEESE AND SALAD Cheese Biscuits Rub three ounces of flour into three ounces of butter and add three ounces of grated cheese, make into a paste with the yolk of an egg just beaten up with a dessertspoonful of water. Roll it out rather thick and cut into biscuits with a doll’s tumbler, bake for ten minutes a light brown in a quick oven. Cheese Fondu Take two eggs and the weight of one in grated cheese, this is particularly nice with Gruyere cheese, but any other will do. Break the eggs into a basin and beat them well, add the cheese, and a piece of butter the size of a nut, broken up small. Put the mixture into a saucepan and stir The Child's Cookery Book until it is thoroughly mixed and quite hot, then pour on to small pieces of toast and serve. Cheese Omelet Take a tea-saucer, fill it with small pieces of cheese ; mix a saltspoonful of mustard with an eggcupful of milk, add salt and a little pepper ; pour it over the mixture and stand it in the oven till the cheese has melted ; beat one egg into it, and put it back into the oven till it is a nice brown ; take out and serve. Cheese Fingers One and a half ounces of grated cheese, one and a half ounces of flour, one ounce of butter, half an eggspoonful of baking powder, salt, and a pinch of cayenne. Mix these ingredients to a stiff paste with a very little milk, roll it out, and cut in narrow 6o The Child's Cookery Book strips ; bake on a tin in a brisk oven for five minutes to a very light brown. A Dainty Salad Get a small cucumber, cut it lengthways and scoop out the seeds, rinse it in cold water, chop up three or four sticks of celery in small pieces, fill the cucumber with the pieces of celery, and arrange each half of the cucumber on one or two lettuce leaves. Then make a mayonnaise mixture, the recipe for which you will find below, and pour over the celery. If you can get a few nasturtium blossoms from the garden, drop three or four on the lettuce leaves, and you will have an exceedingly pretty dish. To make Mayonnaise Boil an egg hard, take out the yolk and cru sh it with the back of a spoon till it has The Child's Cookery Book crumbled, mix in a saltspoonful of mustard, and then drop in very slowly a tablespoonful of oil. When it is well mixed add a teaspoonful of vinegar, then another tablespoonful of oil and another teaspoonful of vinegar. If you can get a small quantity of cream, it is a great improvement, or if the mixture is very thick, make it thinner by adding a small quantity of milk. Then add a little pepper and salt and a pinch of sifted sugar. The oil ought not to curdle if the vinegar is added very slowly, but if it does, add the raw yolk of an egg, and the mixture will become like thick cream again. Chop the hard boiled white of the egg into small pieces and add it to the mixture. PUDDINGS SybiFs Favourite Pudding