Household cookery

Method, — Cut tomatoes in half, take out a little of the pulp, put in a tin, and bake for 10 minutes. Melt butter in a pan, beat up eggs, adding the tomato pulp, milk, and seasoning. Put in pan and cook over the fire till set. Pile on top of the tomatoes. Arrange on a hot dish, and sprinkle with parsley. Tomato and Shrimp Savoury \ pint white sauce. 2 yolks of eggs. % pint picked shrimps. Some tomatoes. \ tea-spoonful chopped parsley. \ tea-spoonful vinegar. Salt and pepper to taste. Method, — Wipe the tomatoes, and scoop out the centre from the stalk end. Mix all the other ingredients w^ell together, and add a portion of the tomato pulp. Fill the tomatoes with the mixture, piled up. Decorate with hard-boiled yolk of egg rubbed through a sieve. Arrange on a bed of salad. Sausage on Tomatoes h lb. sausage. Some buttered toast. 3 tomatoes. Method, — Skin sausage, season well, form into small cakes ; brush over with beaten egg, cover with crumbs, fry in hot fat. Cut tomatoes in three; cook 10 minutes in a moderate oven; put on toast cut in squares ; then put a sausage cake on the tomato. Garnish with parsley. Tomato \ lb. tomatoes. Salt and pepper. Slices of well-buttered toast. Method,— Wipe the tomatoes, cut mix, add milk and seasoning. Cheese \ lb. cooking cheese. I table-spoonful milk. them up ; then cut up cheese ; Put in a saucepan, stir over the fire till hot and thick. Pour over the toast. Garnish with parsley. Tomatoes with Mince 2 or 3 tomatoes. \ lb. cooked meat. Salt and pepper. 3 or 4 table-spoonfuls thick sauce. Method, — Cut tomatoes in half ; bake in a moderate oven about 10 minutes. Mince the meat finely, mix with sauce and seasoning. Stir over fire till quite hot, then pile on top of tomatoes. Serve hot, and garnish with parsley. POTTED MEATS Potted Beef 2 lbs. lean beef. 2 oz. butter. Salt and pepper. 2 table- spoonfuls water. I table - spoonful anchovy essence. Powdered mace. Method, — Cut the meat into small pieces, put into a jar with butter and water ; cover closely, and place in a pan of boiling water. Boil gently 2 or 3 hours. Mince the meat finely, pound well in a mortar, adding the liquid which has run from it, and the seasoning. Press into small pots, and cover when cold with clarified butter. Potted Beef and Ham 6 oz. cooked beef. 2 oz. butter. Pepper and salt. 3 oz. cooked ham. I tea-spoonful anchovy essence. I table-spoonful good gravy or same quantity of boiling water with \ tea-spoonful of Liebig's extract added. Method, — Mince beef and ham finely, pound well in a mortar with butter, essence^ salt, pepper, and gravy added. Put mixture into pots or glasses, and cover with butter prepared as above. Rubbing the meat through a coarse wire sieve will make the paste very smooth. Potted Ham and Veal I lb. cooked veal. Salt and pepper. \ lb. cooked ham. Powdered mace. \ lb. butter. Method, — Mince veal and ham finely, pound well in a mortar, D adding butter, salt, pepper, and mace ; put into small pots, and cover with clarified butter. Potted Shrimps Some picked shrimps. A little powdered mace. Cayenne. Salt. Butter.