The "Queen" cookery books: Breakfast and Lunch Dishes

d’ hotel butter (or any other savoury butter to taste) on each, and serve plain or with seasoned watercress and broiled or toasted bacon, or mushrooms. For devilled kidneys you prepare them in the same way, seasoning them rather highly after dipping them in the hot butter, with freshly ground black pepper, a little salt, and cayenne if liked. Broil as before, then serve hot, sprinkled with a little lemon juice and minced parsley, with a tiny pat of cayenne or devil butter on each. Cayenne Butter : Cream 3oz. or 4oz. of butter and mix it thoroughly with about a teaspoonful of cayenne pepper. Coralline pepper is an excellent substitute for cayenne, as its colour is most decorative, and many people prefer it to the more strongly flavoured cayenne. Devil Butter is made by creaming 3oz. or 4oz. of butter, working into it a good spoonful of curry paste (the size of this is a question of taste), some very finely minced chives or pounded shallot, and a drop or two of tabasco. For stewed kidneys peel, trim, and slice ten or twelve kidneys and toss them for five minutes over the fire with loz. of butter, add three or four mushrooms minced, and half a pint of espagnole or any good brown sauce to taste, and finish cooking, without however, allowing them to boil, which toughens and spoils them. Calf’s kidney is excellent cooked thus. Very often champagne sauce is used for kidneys cooked in this way. Sausages, Boiled. — Prick them well ; lay them in a pan of hot water and bring this gently to the boil, let them only simmer very gently for fully forty to forty-five minutes, then drain and serve plain or with potato snow. Many cannot eat fried sausages can enjoy them thus, but the success depends entirely on the slowness of the cooking. Sausages, Fried. — Prick the sausages well, melt a little beef dripping in the frying-pan, and fry very gently over a low fire for at least half an hour. Remember, like all white meat, pork requires thorough cooking or it is most unwholesome. Indeed, many people have the sausages boiled for five minutes or so before frying, as they consider this takes off the richness. Sausages may also be baked after pricking them, if laid in a well-greased baking tin and cooked very gently in a moderate oven. In any case a garnish of mashed potato is an improvement. For this boil or steam five or six good-sized potatoes, drain and sieve them, moisten with loz. of butter or dripping, half a gill of milk, and one raw egg yolk, with pepper and salt to taste. Mix this all well, pat it out into as many little mounds as you have sausages (this is enough for six) and set them on a buttered baking tin in the oven till nicely coloured and hot ; then lift them out on to a hot dish with a fish slice and serve with a sausage on each. Toasts of all kinds are very easy to prepare, and can be made out of all sorts of scraps. 'I he procedure is the same in every case ; mince the meat, removing all skin, string, or hard parts, season rather highly with pepper, salt, a little spice (if liked), and some minced parsley, chives, or shalot, as you choose. Now stir this over the fire, with a little appropriate sauce, the yolk of an egg, or a little milk or cream, &c., to taste and according to what F