Miss Cameron's cookery book

Three or 4 fresh eggs, a little smoked salmon, essence of anchovy, 1 oz. butter, cayenne pepper to taste, 1 tablespoonful of Chili vinegar. Boil the eggs seven minutes, throw them into cold water, when quite cold shell them and cut them in halves, taking out the yolks. Dip the halved whites into egg and bread crumbs, and fry them a golden colour in hot fat. Have ready the following mixture. Pound the smoked salmon in a mortar with 1 tablespoonful of anchovy essence, 1 oz. of butter, yolk of eggs; lastly add Chili vinegar and cayenne pepper, mixing well. Fill the halves of eggs with this mixture, piled as high as possible. Place in the oven till quite hot, sprinkle fried bread crumbs over each, garnish with watercress, and serve. Eggs en Caisse. Have ready some small souffle cases, butter or oil them, and half fill them with the following mixture : — Some stale bread crumbs, a little butter, a sprinkling of finely chopped parsley, salt and cayenne; break an egg into each souffl6 case, cover with bread crumbs until quite full ; brown them in the oven or under gas griller. Serve very hot. Scotch Woodcock. Quarter pint cream, 3 egg yolks, some anchovies, few slices hot buttered toast. Allow one anchovy to each slice ; beat yolks of eggs, and stir in cream; put on fire, and bring to boiling point, but on no account let it boil ; have ready hot buttered toast, spread the anchovy (paste will do), pour a little of hot sauce on the top, and serve very hot. Egg Croquettes. Quarter lb. puff pastry (rough puff will do), 4 eggs, 1 teaspoonful finely-chopped parsley, 1 teaspoonful chopped tarragon, a tablespoonful grated Parmesan cheese, \ pint white sauce. Boil the eggs for seven minutes, chop up roughly, put them into the white sauce ; add the parsley, tarragon, cheese, cayenne pepper, and salt to taste. Put small spoonfuls of this mixture on the pastry, which has been rolled out very thin, sandwich fashion ; fold over ; cut out in any fancy shape, not too large, egg and bread-crumb, and fry in hot fat a golden colour; serve very hot. Garnish with fried parsley. Cheese Pudding. Quarter lb. grated cheese (any cheese will do), 2 oz. bread crumbs, 1 oz. butter, £ pint milk, 1 egg f cayenne pepper, salt, 1 teaspoonful of made mustard. Put the milk, cheese, bread crumbs, and butter into a saucepan, and boil all together for five minutes; take off the fire and add mustard, salt and cayenne pepper, and lastly the egg beaten up ; pour either into a buttered pie-dish or small china cases, and bake in a slow oven for fifteen minutes. This is good eaten either hot or cold. Fried Cheese Fingers. Same recipe as above, allowed to get cold, then cut into narrow strips, egg and bread-crumb, and fry in hot fat ; dish criss-cross, and serve very hot. Kipper Savoury. Take two kippered herrings and toast before the fire ; when done, take off all the meat and lay the pieces on rounds of hot buttered toast ; shred £ lb. of good toasting cheese into a small saucepan, add £ teaspoonful of made mustard, a dessertspoonful of beer, and £ oz. of butter, pepper to taste; stir over the fire till it is of the consistency of custard, and pour it over the fish; serve very hot. Savoury Ramequins. Take a slice of stale bread without crust, pour over it enough boiling milk to make it quite soft, add 1 oz. butter, 2 oz, grated cheese, a pinch of red pepper, and salt; beat all together with the yolk of an egg, add the white, whisk to a froth; half fill six ramequin cups, and bake in a quick oven for fifteen minutes. Serve directly. Lobster Savoury.