Soups, savouries, sweets, with a chapter on breads

Savouried Spinach. * You must pay with observance the price of your treat. You must eat what is praised, and must praise what you eat,* Crabbe. H * I have a cheese upon my shelf. Lassy gin ye love me, tell me now. * Scottish Songs.' Savouries* Tomatoes and Macaroni au Gratin. OUR ounces of Naples macaroni, three or four large tomatoes, a tablespoonful of grated Parmesan and common cheese mixed, one ounce of butter (exclusive of that used for buttering the dish), pepper and salt to taste. * Where so ready all nature its cookery yields y Macaroni " au Parmesan " grows in the fields,^ Moore. 99 H 2 * A fine dinner was drest^ both for him and his guest ^ He was placed at the table above all the rest.* * Percy Reliques.' Boil the macaroni in water until it is quite tender, drain it on a sieve, butter a shallow pie-dish, or a deep fire-proof entrde-dish, and place a layer of macaroni at the bottom ; fill up with alternate layers of sliced tomatoes and macaroni, scattering the grated cheese between the layers. In the middle and on the top layer, which should be of tomatoes, put small pieces of butter, with a sprinkling of pepper and salt. Bake about twenty minutes in a hot oven, and serve at once. Minted Savoury of Dried Peas. One pint and a half of dried green peas, one ounce and a half of breadcrumbs, one ounce of butter, one teaspoonful of chopped * O Hesperus! thou bringest all good things Home to the weary y to the hungry cheer,* Byron. lOO * I had rather have a handful or tufo of dried peas, ^ * Midsummer Night's Dream.' mint, green or dried, one lump of sugar, one egg, a little salt. Boil the peas in three pints of water with the mint, sugar, and salt until they are quite soft, Then strain through a wire sieve, putting aside the liquor, and passing the peas through the sieve with a wooden spoon. To this pea-puree add the butter melted, the breadcrumbs, the ^'gg well beaten, and the mint ; pour this into a buttered mould, and steam for half an hour. Sauce to be served round the crème can be made of the liquor in which the peas were boiled, thickened with half a teaspoonful of arrowroot, and flavoured with mint. Either two or three tablespoonfuls of cream or a * The cheese my daily fare^ which Mary made. For Mary knew full well the housewife s trade.* lOI * Digestive cheese and fruit there sure will be,* Ben Jonson. piece of butter the 'size of a nut should be mixed with the sauce immediately before it is required to pour over the mould. This dish may be made in summer of fresh peas, but when these are used the sugar should be omitted. This, when cold, can be used for mayonnaises when cut in large dice ; or can be spread on anchovy or cheese toasts, and served hot. Cheese Macaroni. Put a quarter of a pound of Naples macaroni in a saucepan with sufficient cold water to cover it, and half a teaspoonful of salt ; boil until quite soft, then turn it out on a sieve to drain. When required to serve, * Here are unsparing cheeses of pressed milk,* Shelley. * But now the supper crowns their simple boards The hcUesome parritchf chief of Scotia* s food.* Burns. it must be mixed with cheese-sauce (p. 20) and sent to table hot. Cheese Porridge. Three ounces of Patna rice, a pint of cold water, salt to taste. Boil ten minutes from the time it begins to boil, drain it through a sieve, rinse it with cold water, and when required for the table stir it into as much cheese-sauce (p. 20) as will make it into a soft porridge. Cauliflower wftb Cbeese Sauce Boil a close and fine cauliflower quite soft, drain it, and place it on the dish on which it will be sent to table. Keep it hot until