Domestic and economical cookery recipes

Roll out half the paste thinly, strew over it nearly all the cheese mixed with the seasoning. Then roll out the remainder of the paste, put it on the cheese, cut into small fingers. Bake in a quick oven ; a few minutes before it is done scatter the remainder of the cheese over the fingers. Serve very hot. J lb. Macaroni 2 oz. flour 3 oz. grated cheese 1 oz. butter No 18. ROASTED CHEESE. | lb. cheese Yolks of 2 eggs 4 oz. bread crumbs 2 oz. butter 1 dessert-spoonful mustard Salt and pepper. Toast Pound all the ingredients together, put on slices of toast, place in a hot oven, and bake for ten minutes. No. 19. KIDNEYS A LA BROCHETTE. Take two sheeps' kidneys, cut them nearly through lengthwise, remove the core ; brush over with oiled butter, cover with bread crumbs, shake off loose crumbs, season with pepper and salt. Place them upon a skewer, and grill for 8 minutes. Serve upon hot buttered toast. No. 20. CHEESE RISSOLES. ^ lb. flour 4 oz. butter 2 eggs A little milk 3 oz. grated cheese Bread crumbs Salt and pepper Frying fat Put flour, salt and pepper into a basin, rub the butter well into it, add the cheese, beat the eggs, add to them the milk, pour to the dry ingredients, and mix into a smooth paste, not too stiff. Form into balls, brush over with beaten egg, cover with bread crumbs, and fry in boiling fat, when nicely browned, remove from the fat, drain on kitchen paper, arrange on a hot dish, sprinkle on them a little grated cheese, and serve hot. No. 21. SCOTCH EGGS 2 hard boiled eggs 4 small rounds toast Bread crumbs 1 lb. sausage meat 1 raw egg Frying fat The eggs should be boiled ten minutes, and put into ■water until quite cold, then take off the shells. Divide the sausage meat into two equal portions, and cover each egg with it, being careful that every part of the egg is covered over and without any cracks, brush over with beaten egg, cover with bread crumbs and fry in boiling fat, then cut the eggs through the centre, and put each half on a round of toast, garnish with fried parsley, and serve hot or cold. No. 22. GERMAN EGGS. 2 eggs 2 small rounds of toast Chopped parsley Salt and pepper Grease two dariole moulds with butter, sprinkle the inside with chopped parsley, salt and pepper, put an egg into each mould without breaking the yolk, place in a saucepan containing enough water to reach half-way up the moulds, steam very gently about ten minutes, turn out on to the pieces of toast, serve hot. 1 1 No. 23. STEWED TOMATOES. 4 tomatoes 1 oz. butter 2 tablespoonful vinegar Salt and pepper Put the tomatoes in a jar with the butter, salt, pepper and vinegar. Cook in the oven 20 to 25 minutes. Stewed in stock the tomatoes are excellent. No. 24. BUTTERED EGGS. 2 eggs Salt Chopped parsley 2 oz. butter Pepper 4 pieces toast Melt the butter in a saucepan, break in the eggs, add the salt and pepper, stir over the stove quickly until it thickens like honey, then pile on the pieces of toast. Sprinkle over them a little chopped parsley. No. 25. STEWED KIDNEYS. 4 sheeps’ kidneys 1 oz. butter 1 oz. flour 1 pint stock '2 teaspoonful chopped parsley Salt and pepper 4 teaspoonful Worcester sauce