Household cookery

Method, — Mince the chicken and ham finely. Melt the butter in a pan, mix in flour, add stock (made from chicken bones), stir well, then season. Cool, add the minced meat, and mix well. Roll the pastry out thinly, cut into rounds with a cutter; put a spoonful of the mixture in centre of each round of pastry, lightly wet the edges, fold one side over the other, and press the edges together. Brush each over with beaten egg, cover with bread-crumbs, and fry a golden brown in hot fat. Drain on paper. Serve hot, and garnish with parsley. SAVOURIES Anchovy Savoury 4 anchovies. I oz. butter. A few drops of vinegar or lemonjuice. Some hot buttered toast or fried bread. A little curry powder. A little made mustard. Method, — Wash, bone, and pound the anchovies ; mix them with a little curry powder, a little mustard, a few drops of lemon-juice or vinegar, and some butter. Spread the mixture thickly on pieces of toast or croutons ; warm it all before the fire, and serve very hot. Savoury Biscuits A slice of good cheese. Chutney. A little made mustard. Cayenne. Plain water biscuits. Method. — Mix the cheese to a paste with a little chutney, a little made mustard, and season well with cayenne. Spread the mixture on the biscuits, which should be well buttered. Place in a hot oven for a few minutes till quite hot. Serve at once. Sardine Savoury 2 rolls. 2 hard-boiled eggs. 2 oz. butter. Sardines. Mustard, pepper. Some finely chopped parsley. Pickled gherkins. A little tarragon vinegar. Method, — Cut slices of the roll into round or oval shapes ; fry a golden brown in hot butter. Bone the sardines, put half of them aside, and pound the other half to a paste with the yolks of the eggs, butter, mustard, pepper, etc. When thoroughly mixed, spread over the slices of roll ; put a piece of gherkin in the centre, and curl a strip of sardine round it. Croutes of Ham 2 or 3 slices of ham. 2 yolks of egg. Some tongue. i table-spoonful cream. Cayenne. Some finely chopped chives. Some croutons of fried bread. Method, — Mince the ham and tongue very finely, mix with the yolks and cream ; then add the chives, and season with cayenne. Mix thoroughly, stir over the fire to warm and thicken. Pour it on to croutons of fried bread, and serve very hot. Savoury Eggs 4 eggs. Salt and pepper. Some lean ham, finely chopped. Some finely chopped parsley. Some slices of buttered toast. Method, — Well butter some small moulds, sprinkle with chopped ham and parsley. Break an egg carefully into each mould, poach in boiling water till set. Turn out, and serve hot on buttered toast. Cheese Savoury 3 oz. grated cheese. Yolk of i egg. 2 oz. butter. Salt-spoonful of mustard. Salt and pepper to taste. Method, — Mix all the ingredients well together; spread some rounds of toast or fried bread thickly with it. Put in the oven, and let the cheese become slightly brown. Serve quite hot. SA VOURIES Tomatoes and Buttered Eggs 3 tomatoes (large). i table-spoonful milk. 1 oz. butter. Some finely chopped parsley. 2 eggs. Seasoning to taste.