Miss Cameron's cookery book

Three large potatoes boiled, 1 tablespoonful of castor sugar, 1 tablespoonful of salad oil, 1 small spoonful of made mustard, salt and pepper, 1 spoonful good brown sauce, 1 egg beaten, 3 spoonfuls vinegar. Boil the potatoes, let them dry, and beat them up lightly with a fork, add the salt, oil, and egg. Mix in another basin the mustard, sauce, sugar, pepper, and vinegar; add this gradually to the potatoes; stir till quite smooth. This is very good with salmon. • Scotch Eggs. L Four hard-boiled eggs, J lb. of sausage meat. Boil the eggs seven minutes. Place them in cold water till cool enough to shell, then cover them with the sausage meat. Roll smooth, dip in egg and bread crumbs, and fry in hot fat till a golden brown. Cut in halves, stand each half on a fried round of bread, and garnish with watercress or any green salad. Beetroot a la Creme. Half pint of white sauce, 2 tablespoonfuls of cream, salt, pepper, cayenne, and lemon juice, a small beetroot boiled. - Mix into the white sauce the cream and seasoning, colour with beetroot juice, and lay the beetroot cut in small slices in the sauce. Serve hot, with fried croutons round. Croustades a la Windsor. One gherkin, 1 truffle, 4 olives, 4 mushrooms cooked, 3 anchovies, 1 fillet of any white fish, cooked, kippered herring cooked, 1 hard-boiled egg y \1 pint of mayonnaise sauce some short crust. Line some small tin moulds, the size of a five-shilling piece round and \ an inch deep, with the pastry, and bake, putting in crusts to keep them in shape. When cooked, take them out of the oven, allow them to cool, and remove the crusts. Mix all the savouries, which should be cut up small, together in the mayonnaise, nil the cases, decorate the top with coloured aspic, and serve cold. Cheese d'Artois. Two yolks of eggs, 1 white of egg y 1 oz. butter, 4 oz. grated Parmesan cheese, salt and cayenne, \ lb. puff pastry. Mix in a basin the eggs, the butter melted, seasoning, and the cheese. Roll the pastry out very thin, spread the mixture on, fold over like a sandwich, mark in squares with the back of a knife, brush over with beaten-up egg, and bake in a quick oven. Cut into small squares and serve hot. Canape's of Anchovies a l'Harlequin. Twelve anchovies boned, 2 hard-boiled yolks of eggs, 1 oz. fresh butter, a dust of cayenne, 1 hard-boiled egg for decoration, 1 dessertspoonful of finely-chopped parsley. Beat the anchovies and ham in a mortar to a smooth paste, mix in the butter and the cayenne. Pile up in heaps on fried rounds of bread the size of a five-shilling piece. Decorate with the white of eggs finely chopped, the yolk rubbed through a sieve, and the parsley. Colour half the white of egg with liquid carmine. Make each canapee three colours. Place a caper on the top of each, and serve either hot or cold. Aigrettes de Parmesan. Put into a saucepan \ pint of water and 2 oz. of butter. When boiling, stir in 4 oz. of Hungarian flour, cook well, remove from the fire, and stir in 2 oz. of Parmesan grated, 1 3 eggs. Take teaspoonfuls of this mixture and drop them o hot fat. Fry a light brown, and dish with Parmesan sprinkled over. Creme de Fromage. Mix together in a basin 2 tablespoonfuls of Parmesan, and 2 oz. quite of cream. Spread this on some thin puff paste which has been cut into rounds with a cutter, double the paste over, press the edges together, dip them in egg and vermicelli, and fry in hot fat. Parmesan Balls. Put into a basin 2 tablespoonfuls of bread crumbs, 2 tablespoonfuls of grated cheese, 1 oz. of butter, cayenne, and salt. Mix these together with 1 egg, make into balls, dip in egg and bread crumbs, and fry in plenty of hot fat to a light brown. Canapes.