till thick, stii in 4 units yolk of egg well beaten, and five large mush- rooms finely minced. Add 5 units well-beaten white of egg, season M'lth salt and pepper, and bake in a souffle case. If fresh mush- rooms are not to be liad, mince half a tin of mushrooms, and with the other half make a pur^e with the cream. This is necessarv, because tinned inusli rooms will not soften and give out their flavour. Ihe best substitute for fresh mushrooms is mushroom powder. iVl<i(le with tiiiSj inushrooni souffle is delicious, 24. Oyster Toast.— Take a tin of oy.sters and cut each oyster in two, melt 1 unit butter with ^ unit flour, add 2^ of the liquor and ~ v“ 1^' " 'tf* lemon juice, nutmeg, cayenne, and if liked, a little anchovy✪ Oyster Toast. Stir till it boils, add the oVsters, warm through, and serve on toast. 25. pate de Foie Gras en Aspic.— Is simply a pdte set in clear aspic jelly, and though scarcely a savoury, can be used as one in 28i Housekeeper and Cook liot weather. A very good imitation of/o/e gras is made by baking 16 units of calf’s or 'lamb’s liver with B units of bacon in a closed vessel. Pound together, add mushrooms, and season highly. It is excellent for pies, &c. 26. Ramikins or Rarnequins. — Two units cheese, 1 unit butter, 4 units eg’gs, 3 units bread-crumbs. Boil the bread in milk for five minutes, strain well, and mix in a mortar with all the other ingie- dients except the whites of eggs. Season with salt, pepper, and a little pounded mace. Just before baking add the whites well whisked, and bake in cases, either china or paper. (See Miscellaneous.) 27. Sardine Toast. — Pom- sardines carefully boned and minced, 2 units yolk of egg, 1 unit of butter, 4 units of milk, -g- unit each of anchovy and M'^orcester sauce. Pleat slowly, and when nearly set pour on buttered toast. 28. Savoury Jellies. — The foundation of all these is aspic jelly, which is easiest made with gelatine and weak, clear stock in the proportion of 2 units of Svvinbourne’s opaque gelatine, or 1 of the powdered gelatine (which will be found most convenient for measuring), to every 20 units of .stock, either game, chicken, fish, or meat. Liebig’s essence or liovril and water may be used on emer- gency. The jelly must be highly flavoured with Chili and tarragon vinegar or celery essence, and must be cleared with white of egg. (See Sweet Jelly, where a recipe for making aspic without gelatine is also given.) It may be set in border or dariol moulds, with prawns, quenelles, cremes, pate de foie, &c. Serve with mous- seline or mayonnaise sauce and assorted salads. 29. Seftons. — Four units flour, 1 butter, 1 grated cheese, 1 of yolk of egg, enough water to form the whole into a paste. Roll out thin, and line oval patty pans, taking care to butter them first. Then mix 2 units yolk of egg with 4 units of milk, and stir in 1 unit pounded cheese. Mix thoroughly, fill the patty pans with the custard, and bake. The seftons should come to table like soufflees. ✪ Ramikins or Ramequins

AI-modernized reading of the original text

till thick, stir in 4 units yolk of egg well beaten, and five large mushrooms finely minced. Add 5 units well-beaten white of egg, season with salt and pepper, and bake in a souffle case. If fresh mushrooms are not to be liad, mince half a tin of mushrooms, and with the other half make a puree with the cream. This is necessarv, because tinned mushrooms will not soften and give out their flavour. Ihe best substitute for fresh mushrooms is mushroom powder. Made with this, mushroom souffle is delicious, 24. Oyster Toast.— Take a tin of oysters and cut each oyster in two, melt 1 unit butter with ^ unit flour, add 2^ of the liquor and ~ v“ 1^' " 'tf* lemon juice, nutmeg, cayenne, and if liked, a little anchovy. Stir till it boils, add the oysters, warm through, and serve on toast. 25. pate de Foie Gras en Aspic.— Is simply a pdte set in clear aspic jelly, and though scarcely a savoury, can be used as one in Housekeeper and Cook liot weather. A very good imitation of/o/e gras is made by baking 16 units of calf’s or 'lamb’s liver with B units of bacon in a closed vessel. Pound together, add mushrooms, and season highly. It is excellent for pies, &c. 26. Ramekins or Ramequins. — Two units cheese, 1 unit butter, 4 units eg’gs, 3 units bread-crumbs. Boil the bread in milk for five minutes, strain well, and mix in a mortar with all the other ingredients except the whites of eggs. Season with salt, pepper, and a little pounded mace. Just before baking add the whites well whisked, and bake in cases, either china or paper. (See Miscellaneous.) 27. Sardine Toast. — Pour sardines carefully boned and minced, 2 units yolk of egg, 1 unit of butter, 4 units of milk, -g- unit each of anchovy and Worcestershire sauce. Pleat slowly, and when nearly set pour on buttered toast. 28. Savoury Jellies. — The foundation of all these is aspic jelly, which is easiest made with gelatine and weak, clear stock in the proportion of 2 units of Svvinbourne’s opaque gelatine, or 1 of the powdered gelatine (which will be found most convenient for measuring), to every 20 units of .stock, either game, chicken, fish, or meat. Liebig's essence or Bovril and water may be used on emergency. The jelly must be highly flavoured with Chili and tarragon vinegar or celery essence, and must be cleared with white of egg. (See Sweet Jelly, where a recipe for making aspic without gelatine is also given.) It may be set in border or dariol moulds, with prawns, quenelles, cremes, pate de foie, &c. Serve with mousseline or mayonnaise sauce and assorted salads. 29. Seftons. — Four units flour, 1 butter, 1 grated cheese, 1 of yolk of egg, enough water to form the whole into a paste. Roll out thin, and line oval patty pans, taking care to butter them first. Then mix 2 units yolk of egg with 4 units of milk, and stir in 1 unit pounded cheese. Mix thoroughly, fill the patty pans with the custard, and bake. The seftons should come to table like soufflees.

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