Choice cookery

Yolks of 2 eggs and 1 white Salt, pepper, and cayenne A little flour Fat for frying Pinch of sugar 1 teaspoonful of vinegar No. 185. TOMATO TOAST. £ lb. of tomatoes, orpart of tin 2 eggs 2 oz. butter Pepper, salt, cayenne l teaspoonful vinegar A dust of sugar Put the tomatoes (sliced) into a pan with the butter, and fry five minutes ; rub through a fine sieve ; put the pulp back into the pan, break in the eggs, add seasoning, sugar, and vinegar. Stir over a gentle heat until it begins to set. Have the bread cut in small rounds or squares, and buttered ; pile in the centre of each a little of the tomato mixture. Dish round a dish, resting one piece on the other ; garnish with parsley or cress, and serve. Cucumber Divide the celery into shreds, also part of the lettuce ; cut the beetroot into thin rounds ; mix all together, and season with salt, pepper, sugar, and vinegar. Pour a little salad dressing in the bottom of the dish, and pile AND DRESSING. No. 186. GREEN SALAD. Some celery Radishes Cooked beetroot Vinegar, salt, pepper 2 hard-boiled eggs Lettuce or endive A little tarragon, chervil, or parsley 1 tea3poonful castor sugar Salad dressing (page 114) the salad high in the centre. Garnish round with the heart of the lettuce divided, hard-boiled eggs, and beetroot, and sprinkle with the tarragon, chervil, or a little minced parsley. No. 187. VEGETABLE SALAD. 1 cauliflower £ pint green peas 1 large beetroot A little salad dressing 2 hard-boiled eggs | pint aspic jelly (page 89) | lb. French beans 4 potatoes 1 dozen asparagus Boil all the vegetables in separate pans until tender, in water containing a little soda ; when done and cold, cut some slices of beetroot and potato about J inch thick, stamp out in rounds about the size of a shilling, arrange these alternately at the bottom of a border mould, resting one on the other, pour over a little aspic jelly to set this, when firm take some lengths of the asparagus heads and divide into lengths just the height of the mould, dip these in liquid jelly, and arrange round the sides of the mould ; fill up the mould with the vegetables, seasoned with pepper, salt, and salad oil, then pour in sufficient aspic jelly to set it; when firm, dip in warm water and turn out on a silver dish, fill the centre with the remainder of the seasoned vegetables, pour over a little salad dressing (page 114), and garnish with the chopped jelly and hard-boiled eggs cut lengthwise. No. 188. SALAD DRESSING. 2 tablespoonfuls salad oil 1 dessertspoonful vinegar Raw yolks of 2 eggs £ pint cream Dust of salt, pepper, cayenne and mustard Add the salt, pepper, cayenne, and mustard to the yolks, then gradually drop in the oil, stirring all the time, then add the cream and vinegar, and use. Dissolve one ounce of butter, stir in the flour, and when smooth add the water and stir until it boils, then gradually add the remainder of the butter and lemon juice. Should the sauce become oily, add a little more water. Pass through a fine sieve, and use. This sauce may also be sweetened and flavoured for puddings. No. 189. MELTED BUTTER SAUCE. 6 oz. butter A few drops of lemon juice £ pint of water 1 oz. flour A dust of pepper Salt No. 190. BROWN SAUCE. 2 oz, butter 1 oz. flour 1 good-sized tomato £ pt. good brown stock 1 sweet carrot