Miss Cameron's cookery book

Bone some smoked sardines, and pound them in a mortar with £ oz. of butter, a tablespoonful of cream, and plenty of cayenne pepper. Spread the mixture on thin wafer biscuits, and bake for a few minutes. Before sending to table, sprinkle with finely-chopped parsley. Macaroni a la Milanaise. Half lb. macaroni boiled, 1 pint tomato sauce, 3 oz. grated cheese, 2 tablespoonfuls of good gravy, salt, pepper, and cayenne. Heat the tomato sauce, add to it the gravy or half a teaspoonful of Liebig Company's Extract, season to taste with the salt and pepper. Cut the boiled macaroni into short lengths, and stir it in. Butter a dish, and pour a layer of this into it, then sprinkle some of the cheese over, pour another layer of the mixture, and so on, till all is used, sprinkling oheese over the top. Just heat up the oven, and send to table with fried crusts of bread round. N.B. — For tomato sauce, see " Sauces. v Stuffed Cauliflower. Take a good-sized cauliflower and boil it till tender ; drain and place in <a fire-proof china dish, flower downwards. When cool scoop out the stalk, and fill with mushroom mixture. Pour Béchamel sauce over, heat thoroughly in the oven, and serve with fried croutes round. Mixture for Stuffing Cauliflower. Half lb. Atewed mushrooms finely chopped, 2 oz. chonDed cooked ham, 1 teaspoonful chopped parsley, &d&, ^Y^*^ *xA cayenne to taste. Into the mushrooms and their liquor stir the chopped ham, pajrsley, and seasonings, and fill the hollowed centre of cauliflower. Mushrooms au G-ratin. Half lb. large mushrooms, 1 oz. butter, J pint of good brown sauce, a tablespoonful of grated Parmesan, 1 tablespoonful of grated cooked ham, 1 tablespoonful of raspings. Wash and peel mushrooms, frying them for three or four minutes in the butter; then place them on a square of buttered toast, in a shallow fire-proof china dish, and pour over them the sauce; mix together the grated cheese, raspings and ham, sprinkle this over the whole, bake in a quick oven for fifteen minutes, dust over with Nepaul pepper, and serve very hot. Timbales of Mushroom*. One lb. mushrooms finely chopped, 2 oz. bread crumbs, 4 eggs, 1 teaspoonful of finely-chopped parsley, pepper, salt, and cayenne to taste. Put the mushrooms, parsley, pepper, salt, and cayenne into a saucepan, and cook gently half an hour; take off the fire, mince well in the bread crumbs and eggs; put into small buttered cups or moulds (small Liebig jars do beautifully for this), bake in the oven till firm; turn out, and serve with white sauce, decorate with a hard-boiled yolk of egg rubbed through a sieve. Sardine Eclairs. Some scraps of puff pastry, as many sardines as required. Roll the puff pastry out very thin, and cut into oval shapes the length of the sardine ; bone the sardines without breaking them, and lay one on each piece of pastry. Sprinkle each with a little cayenne pepper; fold the pastry over and pinch into the shape of a crescent as closely as possible; sible; brush over with egg, sprinkle with coralline pepper, bake in the oven, and serve very hot. Eggs a la St. Germain.