Miss Cameron's cookery book

essence or paste. 1 oz. of butter, pepper, cayenne, 2 teaspoonfuls of Chili vinegar, and the yolks of 2 hard-boiled eggs, which have been rubbed through a sieve. Spread this mixture on either puff paste or short crust which has been rolled out to a thin sheet. Brush with egg outside edges, and place another sheet of paste over mixture. Brush over with a beaten egg, and bake till a light golden colour. When cooked, cut any shape or size required. Cauliflower au Fromage. One cauliflower, 3 oz. grated cheese (Parmesan is the best), 1 oz. butter, pepper, and salt: Boil the cauliflower till tender (take care it does not fall to pieces), drain it, and place it on a buttered entremet dish; sprinkle the cheese thickly over it; put the butter on it in small pieces, dust over with a little pepper and salt, and place it in the oven for ten minutes. Place little croutes of fried bread or toast round edge of dish, and serve hot. Eggs and Mushrooms. Four hard boiled eggs, f lb. mushrooms, 1 teaspoonful of finely-chopped parsley, 6 rounds of buttered toast 4 inches across, pepper and salt to taste. Cut the hard-boiled eggs in slices, and place on rounds of toast; sprinkle a little parsley over each round. Have ready the mushrooms, which have been finely chopped and cooked for ten minutes ; add to them a tablespoonful of bread crumbs, season with pepper, salt, and a little cayenne ; soften with a tablespoonful of cream or white sauce. Spread this mixture thickly over the eggs; decorate with hard-boiled yolk of egg rubbed through a sieve. Brown the whole under the griller of a gas stove or with a salamander. • Macaroni Cheese. Four oz. macaroni, 1 oz. butter, 1 oz. flour, \ pint of milk, 5 oz. grated cheese (if Parmesan is used less is. required), salt, pepper, cayenne, and mustard to taste. Boil the macaroni until tender, and cut up into 1½-inch lengths. Melt the butter in a saucepan, add flour and milk ; boil for two or three minutes, add the cheese and seasonings, keeping back a little of the grated cheese. Add the macaroni and mix all together. Pour into a pie-dish, sprinkle the rest of the grated cheese on the top, and brown, in the oven or under a gas grill. A little of Liebig Company's Extract of Meat can be stirred into the macaroni if liked. French Ramaquin. Cook 2 oz. of bread crumbs till soft in a gill of milk. Add 2 oz. of butter, a saltspoonful of dry mustard, a saltspoonful of salt, cayenne pepper to taste, 4 oz, of grated cheese, and the yolks of 2 eggs. Beat thoroughly ; then stir in the whites of the eggs, beaten to a stiff froth. Pour into a pie-dish, or little souffle cases, and bake for ten minutes, or till they become a light golden colour. Tomatoes and Eggs. Take as many small tomatoes as you require, same number of eggs. Scald and peel the tomatoes, and scoop the centres out. Place them in a buttered tin in the oven for five minutes, take them cut, place them in the dish in which they are going to table, sprinkle with salt and pepper, and break into each tomato an egg. Return to the oven, and leave till the eggs are quite set. Send to table with cress round the dish. Indian Eggs. Boil as many eggs as you require for the dish for seven minutes, place in cold water for ten minutes. Then shell them, and cut in halves. Take out the yolks of the whites in a mortar, with a tablespoonful of hot chutney, a squeeze of lemon juice, a gherkin minced fine, salt, pepper, and cayenne and \ oz. of butter. Mix all together, and fill the whites, piling as high as possible. Serve garnished with small cress. Smoked Sardine Savoury.