Soups, savouries, sweets, with a chapter on breads

Boil the potatoes in their skins for twenty minutes ; peel them carefully, and cut them into slices half an inch thick. Put these into a saucepan with one ounce of butter and the onion in slices, scatter the Count Rumford soup-powder over them ; add salt to taste, and sufficient boiling water to cover them. Simmer for one hour, then dish the potatoes * Who'd expect to see a later Alison end at bein* tiled?* Lowell. * His garment was a top-coat, and an old one ; His meal was a potato, and a cold one,* Scott. carefully in the centre of a hot dish, pouring the sauce round them. Œufs aux petite pois« Four eggs, half a pint of young green peas, a sprig of mint, two tablespoonfuls of milk, two ounces of butter, salt and pepper. Put the eggs with the mint and salt into boiling water, and boil until tender ; drain off the water, but keep the peas warm. Beat up the eggs well with the pepper and a little salt ; add the milk and peas. Whilst beating the eggs, melt the butter in an omelette or frying pan, and when the butter is hot, pour in the eggs and milk, stirring rapidly with an iron spoon until the eggs are set. This will * And even green peas, when they were not too dear * Ingoldsby. 83 G 2 * This cooking? It's messing! The spinach wants pressing; And salads in dressing Are best with good eggs. — Hood. be in from three to five minutes' time ; great care must be taken not to let the eggs burn, or become too solid. They can be served either on hot buttered toast, or plain, like a soft omelette. This dish may be varied by substituting boiled asparagus-heads for the peas ; but when asparagus is used the mint and pepper should be omitted. Casseroles. Half a pound of ground rice, two ounces of butter, one quart of water, one egg, a few breadcrumbs, and salt to taste. Put the water in a saucepan on the fire, and, when it is boiling, stir the rice in gradu- * And so she cooked their breakfast to a tittle,* Byron. * "In faith," said the king, "I never before eat so dainty a thing." * Percy Reliques." t} » ally, and add the salt. Boil together for ten minutes, or until the rice is thick and firm, then add the butter, and boil for five minutes longer. Pour the mixture on a flat dish, and spread it two inches thick. When nearly cold, cut it out into casseroles with a cutter two or three inches deep, and one and a half inches in diameter. Dip this frequently into water whilst cutting, so that the rice may not stick to it and be pulled out of shape. Egg and breadcrumb each casserole, and place them in a cool place until required for dishing up; then place them carefully in a fryingbasket and fry them in boiling fat until a nice brown colour. Remove a large piece of the middle out of each casserole, and * And few themselves the savoury boon deny — The food that feeds, the living luxury, * Crabbe. 8s * On holy-days an egg or two at most ; But her ambition never reached to roast,* Dryden. arrange them side by side on a dish covered with a doily. Pour into them just before sending them to table a fricassee of any kind of meat or poultry minced fine. For vegetarians, mushrooms can take the place of meat and butter of the fat. Sprigs of fried parsley may be laid on the top of each casserole, and round the dish. Stuffed Cucumbers* The quantity of stuffing required will depend on the number of pieces of cucumber served in the dish. The proportion of ingre dients is as follows : Two tablespoonfuls of fine breadcrumbs, a dessertspoonful of chopped parsley and mixed herbs, one ounce * How cucumbers along the surface creeps With crooked bodies^ Dryden. * Pant for the praise of dressing to the taste Of critic appetite^ no sordid fare ^ A cucumber.^ — Cowpkr.