Soyer's standard cookery

Gnocci. Bring one pint of water to the boil with one tablespoonful of butter and some salt; drop four ounces of semolina by degrees, and stir until the mixture thickens. This will take about one-quarter of an hour. Add one ounce of grated cheese, and leave it until it becomes cold; butter a fireproof dish and sprinkle it with cheese and put a tablespoonful of the semolina mixture all over it. They should stand up roughly like rock cakes; add a few little bits of butter, and bake to a golden brown in a fairly hot oven, which will take about twenty minutes. Savory Semolina Pudding. Proceed as for semolina cakes, but place in a greased pie dish, sprinkled with butter and grated cheese and bake until the top is a golden brown. For a variety add a little tomato sauce to the mixture. Spaghetti a 1'Indienne. Make a curry sauce by slicing two small onions and frying them in butter until a light brown, add to them two teaspoonfuls of curry powder and a tablespoonful of lemon juice, or rather less of vinegar, a tablespoonful of sugar, a pinch of salt, and two raw apples, chopped very finely; stir in one and a half pints of water, and simmer until the ingredients have become a pulp. Place half a pound of spaghetti in boiling water, and when partly cooked remove it; drain, and finish cooking it in the sauce. Serve very hot. Spaghetti Pudding. Cook four ounces of spaghetti as previously directed, drain it, and place half of it in a pie-dish, grate two ounces of Parmesan cheese and sprinkle some of it over the spaghetti ; slice four or five small tomatoes and place them on the bed of spaghetti, sprinkling them with cheese, pepper and salt, and finish with the remainder of the spaghetti, with the rest of the cheese on the top. Pour carefully over this half a pint of milk, and cover the dish with a plate or small dish; cook in a moderate oven. A fireproof dish with a well-fitting cover would be useful for this dish, but if not procurable, a pie-dish can quite well be used. Vermicelli. Boil one quart of milk, add to it five ounces of sugar. When this boils, add six ounces of vermicelli mashed up. When that has cooked for fifteen minutes, add one ounce of butter, little flavoring of lemon, and two eggs, yolks and whites, and not let it boil any longer. Then butter a mold well, and put it in and bake it in the oven slowly and serve this with cream sauce vanilla, which is composed of half a pint of milk, three yolks of eggs, one ounce of sugar. Boil and pass through strainer and serve with a little on the top and some in a sauce-boat. SPECIAL TASTY DISHES FOR BREAK- FAST, SUPPER OR HIGH TEA. SANDWICHES.