Handbook of practical cookery

Place in a sauce-pan the butter or dripping, and slice into it the cheese, add the milk, then stir all over the fire until the cheese is melted. Draw the pan from the fire, and drop into it the yolks of egg. Stir all well together. Place the whites of egg on a dry plate, and whip them with a knife to a stiff froth. Stir the whites of egg very lightly to the mixture in the sauce-pan, and pour all into a small pie-dish. Place the pie -dish in a quick oven, and bake for ten minutes ; then serve at once. Simple Omelette. — One egg, one tea-spoonful corn-flour, one table-spoonful milk, one pinch baking-powder, one pinch salt, one pinch pepper, one ounce butter. Place in a basin the corn-flour, and moisten it with the milk, stir till very smooth, add the salt and pepper. Drop in the egg, and beat slightly together ; add a pinch of bakingpowder. Melt in a frying-pan the butter, and pour in the GOOSE PUDDING — ARROWROOT PUDDING. 281 mixture from the basin ; stir over a moderate fire until the egg begins to set ; draw it with a spoon to one side of the pan, and then hold the pan before a clear fire until the omelette browns slightly on the top. Turn out quickly on a hot plate, and serve at once. Goose Pudding. — One quarter pound scraps of bread, one large onion, one quarter tea-spoonful powdered sage, two ounces suet, two table-spoonfuls milk, one half tea-spoonful salt, one salt-spoonful pepper. Break the scraps of bread into rough pieces, place them in a basin, and pour over enough water to cover them. Cover the basin with a plate, and let the bread soak for ten minutes. Pour then away every drop of water, and beat the bread very smooth with a fork. Add the milk, sage, salt, and pepper. Chop the suet very finely, and add it also. Stir all well together. Soak the onion over night in a small basin of boiling water, take it from the water, then place it in a small pan of cold water, and boil it half an hour. Chop it finely, add it also to other ingredients, pour all into a piedish, and bake for half an hour. Arrowroot Pudding. — One dessert-spoonful of arrowroot, one tea-spoonful of sugar, one half pint milk, one half saltspoonful grated nutmeg, one half ounce butter, two eggs. Place in a small basin the arrowroot, moisten it with a table-spoonful of the milk, stir both together till very smooth. Place the remainder of the milk in a sauce-pan over the fire to boil ; when quite boiling pour it over the moistened arrowroot, and stir quickly until the mixture thickens. The eggs must now be broken, and the whites separated carefully from the yolks. Place on a dry plate the whites, and whip them to a very stiff froth with a dry knife. When the arrowroot has cooled a little, drop into it one by one the yolks, and stir all well together ; add the sugar, then stir in as lightly as possible the whites. Grease a small pie-dish with the butter, pour in the mixture, and grate over the top the nutmeg. Place the pie-dish in rather a quick oven, and bake the pudding ten minutes. NOTE. — Arrowroot ought to be kept in a tin or closely-stoppered bottle, as, if too long exposed to the air, the mere pouring of boiling water or milk over it will not thicken it.