The week end novels book of cookery

HE following are emergency recipes, each of which can be prepared in about 10 minutes, from ingredients which are usually to be found in the larder. Hot Cheese Relish. 4 slices bread and butter 1 .ege Little made mustard 3 tablespoonfuls milk Grated cheese : _ Salt and pepper - Spread the bread with the butter, having mixed a little made { mustard with the latter before using it. Trim the erusts off the bread, then sprinkle the slices with as much grated cheese as the butter will take up. Press the cheese wel! on to the butter, place two slices together, and then cut into convenient sized pieces. Beat up the egg and add to it the milk and seasoning. Dip the sandwiches into this and allow to soak for at least 2 minutes. Then fry in hot brown fat, browning both sides. Sprinkle a little . cheese over the top, and serve piping hot. Deviiled Sardines with Cheese. Sardines Fried bread Grated cheese Made mustard Wipe away the oil from as many sardines as are required and sprinkle them with a little made mustard, pepper and salt. Then roll them in grated cheese, and fry in oil remaining from tin, or margarine. Serve as hot as possible on fried bread or buttered toast. E American Egss with Potatoes. I large potato 2 rashers of bacon 2 tablespoonfuls milk 1 egg Seasoning : Cut the potatoes up into neat cubes. Beat up the egg, milk and seasoning. Fry the potatoes till golden brown and then pour in the egg mixture and stir just as for scrambled eggs. Fry the bacon and place it on the top of the egg mixture. Serve piping hot. gp? 8a 5 9 <6 tee 5 9 Me 9M 4) TR Os 3p tb Sap 1 6 See Pas 5 OE, 5 6 Se 8 9 Gt DRare PRew bd a 1 PM SP Rar SPs Pe SP ed PR 6 Pe 8 SP a i st PEE SP as | PS 6 Ph 9 FC PR Bag FE FR Ps FS A ied % be s<taes swt sens —— p< 6 ae 6 9 ps p< | pat pet ptt $< $e tit se a American Fried Sandwiches. 8 slices bread 2 eggs Little grated cheese 4 rashers bacon Seasoning Scramble the eggs. Fry the bread so that it is crisp and golden brown in colour. Fry the bacon. Lay four of the fried slices of bread out on a dish. Place half a rasher of bacon on each. On this put a spoonful of scrambled egg. Then put on other half rasher. Then another slice of bread. Sprinkle each sandwich with grated cheese. Rainbow Oranges. ad 2 oranges Small tin fruit salad Little sugar j Cut the oranges in half. Scoop out as much of the pulp as possible. Mix this with a little sugar and about a quarter fill d each half orange with it. On top of this put some of the fruit j from the fruit salad tin. Cut up rather small, and fill up with juice. Save out 2 cherries, and put half a cherry on each half j orange. Serve in grapefruit glasses or on separate plates. j Apricot Sponge Cakes. 4 sponge cakes Lemon juice j Small tin apricots Little cornflour d Place the sponge cakes on a baking tin and put them in the oven till they are heated through. Open the tin of apricots. Save four whole ones and cut up the rest finely. Place the chopped apricots with their juice in a saucepan. Add a little lemon juice and bring to boil. Make some thickening with the cornflour and stir this in. Pour mixture over the sponge cakes, allowing it to soak in. Place a whole apricot on top of each and serve hot. Poor Knight’s Pudding. / 2 thick slices bread 1 teacup milk Jam j 1 egg Dripping for frying 1 teaspoonful sugar Pinch cinnamon i Beat together the egg and milk. Add the sugar and cinnamon. * Cut the bread into neat fingers and soak in the egg and milk, ete. | Make the dripping smoking hot in the pan and fry the bread on 3. both sides till golden brown. Serve on hot dish and sprinkle with ( sugar or spread with jam. * Sweet Omelet. 2 eggs 1 dessertspoonful castor sugar Vanilla essence 1 tablespoonful hot jam Cream the yolks of eggs and sugar till thick. Add a few drops