Soups, savouries, sweets, with a chapter on breads

Peel and cut into slices some fresh mushrooms, chopping the stalks up with a little parsley, pounded mace, pepper and salt, and a dessertspoonful of breadcrumbs. If two scallop-tins are to be filled, breadcrumbs sufficient to fill one will be the quantity needed. Butter the scallop-tins well, and line with a thin coating of breadcrumbs ; next add a thick layer of mushrooms, with a sprinkling of the chopped stalks and spices. * The number of mushrooms required depends on their size, and must be left to the judgment of the cook. * Ursel. He will be here for his breakfast anon. Van Ryk. And call you this his breakfast T Sir Henry Taylor. * And where on its bed, On the orchard's black mould the love-apple Lies pulpy and red* Robert Browning. Over this put a layer of breadcrumbs, and half a dozen pieces of butter the size of a nut on the top of it ; another layer of mushrooms and of bread will probably fill the tins. Two or three pieces of butter the size of walnuts will be required on the top before the scallop is put in the oven to bake. To be baked in a hot oven for ten minutes, and served very hot. Scallops of Tomatoes. ID. Peel the tomatoes, and cut them into very thin slices. Butter one or more scallop-tins, put a layer of breadcrumbs at the bottom of the tin, with small pieces of butter on the top, then a layer of the sliced tomatoes, then breadcrumbs with the butter again, and so * They sought green salctds, which they bade them eat^ A sovereign remedy for inward heat * Dryden. A * Dishes alike delightful and digestible.* Leigh Hunt. on until the tin is filled up. The top layer should be of breadcrumbs, with the small pieces of butter. Sprinkle in pepper and salt to taste. Bake in a hot oven for about half an hour, or until they are nicely browned. Serve in the tins on a napkin. Stuffed Tomatoes. Scoop out part of the inside of twelve tomatoes, and chop it fine with a little ham, an ounce of breadcrumbs, pepper and salt to taste ; fill the tomatoes with this stuffing ; lay a small piece of butter on each. Put a tablespoonful of water into a baking-tin, and bake the tomatoes in it in a hot oven for twenty minutes. Dish them in a circle, and pour their own gravy over them. • A rat'tat'too d knives an* forks j a clinkty-clink d glasses,* Lowell. ^ I have^ sweet wench^ apiece of cheese^ As good as tooth may chawe.^ * Percy Reliques.* Ramekins d'Artichauts. Two pounds of Jerusalem artichokes, two tablespoonfuls of cream, two of grated Parmesan cheese or breadcrumbs. Boil the artichokes for half an hour, mash them with a fork, and beat up with two tablespoonfuls of cream ; season with pepper and salt. Put the mixture into ramequin-cases, or a gratin-dish, and cover the top with grated cheese or breadcrumbs. Bake till a nice brown crust is formed. Tomatoes aux Œufs. Six tomatoes, one egg, one ounce of butter. Cut the tomatoes in two, lay the halves, with a small piece of butter on each, in a * A piece of Suffolk cheese or gammon ofbacon^ or any esculent.^ Massinger. * I love no roasty but a nut-brown toast And a crab laid in the fire ; A little bread shall do me stead. Much bread I do not desire, * — ^JOHN Still (1543- 1607). shallow dish, and bake twenty minutes. Prepare square pieces of buttered toast, and make some scrambled egg of the consistency of clotted cream ; place the tomatoes on the toast, and cover with little pyramids of the scrambled egg. * And after that they yede ahout gadering Pleasaunt salades which they made hem eat. For to refresh their great unkindly heat,* Chaucer. * To the house of a friend if you're pleased to retire, You must all things admit, you must all things admire ; j^atrxiuttiit^B^. au (dVieAixL €fKt»^, MeccectmtU