Domestic and economical cookery recipes

Spread some croutons of fried bread, the size of a crown piece, with Montpellier butter, put an olive in the centre of each, and border them round with capers. No. 6. FOIES DE VOLAILLE A LA DIABLE. Some chickens’ livers Some rounds of fried bread Some very thin slices of bacon about the size of a crown piece Pepper, salt, and cayenne Season the liver with pepper and salt and cayenne. Divide them in two and roll a very thin piece of bacon round each. Place on the fried bread, and cook in a sharp oven. No. 7. HADDOCK ON TOAST. 1 Egg Slices of Bread One teaspoonful of finely chopped parsley ^ lb. of smoked haddock 2 ozs. of Butter Pepper and salt Scald the haddock, place it on a baking sheet with one ounce of butter spread over it, and cook it in the oven for 10 or 15 minutes. Remove the flesh from the bones and skin ; chop it up finely, add the pepper and salt if it requires it ; melt the remaining ounce of butter in a stewpan and fry the fish slightly in it ; cut the slices of bread into shapes and fry them ; pile a little of the haddock on each piece of bread, decorate with the egg (boiled hard and chopped) and the chopped parsley. No. 8. ANCHOVY TOAST. 4 boned anchovies I 1 hard-boiled egg 4 pieces toast Dried lobster coral Finely-chopped parsley Cut the toast into rounds with a tinted cutter, spread a little butter on each round ; wash the anchovies and wipe dry, fold them round, and place one on each round of toast ; chop the white of the egg, rub the yolk through a wire sieve ; next the anchovy place a little of the white of the egg, then a little of the yolk ; sprinkle over all a bit of chopped parsley and lobster coral. Serve cold. No. 9. SARDINES ON TOAST. 3 sardines 1 oz. butter 3 pieces toast Salt and pepper. Parsley Scrape the skin oft' the sardines, put them on a dripping pan with the butter, salt and pepper, cover with a greased paper, and bake about seven minutes; place on strips of buttered toast, and garnish with fresh green parsley. No. 10. CROQUETTES OF MACARONI CHEESE. Theremainsof macaroni cheese \ pint Milk. § ozs. Flour. 1 oz. Butter. Grated Parmesan to taste 1 Egg- Pepper and salt to taste Take the cold remains of macaroni cheese, chop small. Make a sauce of the butter, flour, and milk, mix with the chopped macaroni, add grated Parmesan and seasoning to taste, mix in the egg, let it get cold. Make into balls, egg and bread crumb, and fry. Serve piled high in a dish, with a little grated Parmesan scattered over. No. 11. TOMATO CHEESE Grated cheese, 3 tablespoon- Butter 1 oz. fuls Pepper, salt, and cayenne to Tomato sauce, 1 tablespoonful taste Melt the butter in a saucepan, add the tomato sauce, and then the cheese. Mix Avell, and add seasoning. When very hot pour upon croutons, or pieces of toast. Serve at once. No. 12. CAULIFLOWER AU GRATIN. Boiled cauliflower White sauce (see index) Cheese (grated) Bread crumbs Butter, 1 oz. Pepper and salt