SAVOURIES.

[No. 71.]—Asparagus and Egg on Toast.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

[No. 72.]—Rolled Batter Stuffed with Forcemeat.

Make a batter (see [No. 197]), bake twenty minutes, shape the forcemeat ([No. 77]) into the form of a large sausage, lay it on the batter, and roll up. Bake three quarters of an hour longer.

A brown sauce should be served with this dish.

Note.—When cold, it may be cut in slices and fried.

[No. 73.]—Boiled Savoury Batter.

Well grease a pudding basin with the butter, and sprinkle in half a teaspoon of herbs finely crushed. Mix the batter in the ordinary way (see [No. 197]), adding the rest of the herbs, and steam one and three quarter hours.

[No. 74.]—Cheese Mixture.

Melt the butter in a small enamelled saucepan, add the cheese, beaten eggs, pepper and salt, and stir over a moderate heat until the cheese is thoroughly dissolved, but on no account allow to boil, stir in the potato, and it is then ready for use as follows:

1st. Well grease a flat tin, pour in the mixture, bake until quite set, and leave to get cold. Cut in squares or stamp out into fancy shapes, and fry in butter.

2nd. Make a nice paste, roll out very thin, spread the mixture over, roll up, and bake.

[No. 75.]—Chestnuts with Maitre d'Hotel Sauce.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

[No. 76.]—Savoury Eggs on Toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

[No. 77.]—Forcemeat.

Mix all the dry ingredients thoroughly, then add the butter (which has been previously warmed) and the beaten eggs, and stir all well together.

[No. 78.]—Forcemeat Balls.

Mix the dry ingredients thoroughly, then add the butter, and lastly the egg beaten. Stir all well together, form into balls about the size of a large cherry, and fry in the butter until nicely brown. The above quantity will make sufficient balls for the [brown soup No. 3].

[No. 79.]—Haricots on Bread.

Slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. When quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. Butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. Bake in a moderate oven for about ten minutes. Then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving.

[No. 80.]—Savoury Haricots on Toast.

Stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. Place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. This is a very pretty and tasty dish.

[No. 81.]—Haricot Beans with Eggs.

Mix the beans (which should have been cooked according to [No. 43], omitting the potatoes), the liquor, potatoes and seasonings, except the herbs, well together, pour into a flat pie dish, break on the top as many eggs as are needed to cover the mixture, sprinkle over them the bread crumbs and herbs mixed, and bake until the eggs are set.

[No. 82.]—Haricot Beans Garnished.

Boil the beans as in [No. 149], and leave them to dry off as directed, but in a warm place and with a cloth over them. Place the liquor which has been strained from them in a small stewpan, with the vegetables sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil for half an hour. Strain and thicken with the flour and half an ounce of the butter. Toss the beans gently in the other half ounce of butter, to which has been added the mace and lemon juice. Pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve.

[No. 83.]—Haricot Mould (Hot).

Place the butter and stock in a stewpan, and if the stock be not already very highly flavoured, add seasonings, such as a slice of lemon, half a dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if curry powder be not liked, half a teaspoonful of mixed herbs, or half a tablespoonful of Worcester sauce may be substituted. Boil altogether for fifteen minutes, then strain, return to the stewpan, add sago and beans and stir briskly until it becomes quite thick, turn into a greased mould, stand the mould in a tin or plate containing a little water, and bake for half an hour with a cover on. When set, allow it to cool slightly before turning out, then serve with a border of spinach or tasty greens (see [No. 148]); or it may be allowed to get quite cold, then cut in slices, and fried.

[No. 84.]—Lentil Cakes.

A Savoury.

Mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.

This is a very good way of using up lentils and vegetables which have been used for making gravy.

Note.—These cakes are specially recommended to travellers.

[No. 85.]—Savoury Mixture.

Chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg.

[No. 86.]—Savoury Mixture.

Another way.

Chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together.

[No. 87.]—Mushrooms à la Française.

Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce (see [No. 155]), stock, sugar, and one or two chopped mushrooms. Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. In the meantime, bake the mushrooms in the butter, and prepare the potatoes and artichokes as follows:—peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. Place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly.

[No. 88.]—Savoury Pancakes.

Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.

Note.—This quantity of batter should make six pancakes.

[No. 89.]—Green Peas and Carrots on Toast.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

[No. 90.]—Baked Potatoes with Sage and Onion.

Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.

Apple sauce should be served with this dish and a rich gravy.

[No. 91.]—Casserole of Potatoes.

Boil the lentils, water, lemon-peel and half the butter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:—place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.

[No. 92.]—Potato and Celery Balls.

Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into balls or cakes, and fry in butter or plunge into boiling oil until nicely brown. They should be rolled in egg and bread crumbs before frying in oil.

[No. 93.]—Potatoes and Eggs with Celery Sauce.

Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard. Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.

[No. 94.]—Fried Potato with Eggs.

A nice Breakfast Dish.

Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.

Note.—Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.

[No. 95.]—Potato Olives.

Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown. Remove the thread, and serve with sauces Nos. [172] or [177].

[No. 96.]—Potato Pyramids.

Boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. Fry in the butter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. The potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly.

Carrot, turnip, toast or fried bread may be used for the bases in place of parsnips.

[No. 97.]—Stuffed Potatoes.

Wash the potatoes well and boil them gently in their skins for fifteen minutes, lift them carefully out and place on one side to cool. Mix together all the ingredients for the stuffing, cut the potatoes carefully in half, scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture. Remove the skins, and brush over the divided parts of the potatoes with egg, join again and bind with thread if necessary, place in a baking tin with the butter, which has been previously melted, and bake in a hot oven twenty or thirty minutes. Serve with white sauce Nos. [184] or [185].

[No. 98.]—Stuffed Potatoes.

Another way.

Proceed as in [previous recipe], substituting this stuffing. Take care to well brown the potatoes on both sides by turning them in the tin, and serve apple sauce as an accompaniment, also [brown sauce No. 177].

[No. 99.]—Savoury Rice Balls.

Chop the parsley and shalots, and mix well with the other ingredients, shape into small balls, roll in the egg and bread crumbs, and fry in boiling oil until they become a golden brown colour, which will be in about half a minute.

[No. 100.]—Savoury Rissoles.

Mix the potatoes, greens, semolina, sauces, pepper and salt together, slice and fry the onion in the butter, and add to the mixture with half the beaten egg, and stir well again. A few fine bread crumbs may be added to give consistency if required. Roll the pastry out rather thin, cut into four-inch squares. Place about half a tablespoon of the mixture in the centre of each square, moisten the edges, and fold neatly over. Brush over the tops with the remainder of the egg, and fry in boiling oil until they turn a light brown.

[No. 101.]—Sage and Onion Patties.

Well butter some small patty pans, nearly fill them with the stuffing, then pile up with very rich mashed potato. Bake until nicely brown, turn out and serve quickly.

These are very suitable for a supper dish. The addition of apple sauce and gravy will be found an improvement.

[No. 102.]—Sausages.

Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.

Note.—Mustard should be served with the above.

[No. 103.]—Sausages in Batter.

Well butter a baking tin, lay in as many sausages as are required (they should not be too close together), pour the batter round them, and bake about three quarters of an hour.

Note.—The sausages should not be fried before being cooked in the batter. [Forcemeat] sausages will do equally well.

[No. 104.]—Brussels Sprouts Sausages.

Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

[No. 105.]—Sausages with Curry Flavour.

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). Sufficient for two persons.

[No. 106.]—Lentil and Tomato Sausages with Piquante Sauce.

Boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. Thicken the liquor which was strained off with the butter and flour, and serve separately.

Note.—The remaining lentils can be used in a variety of ways.

[No. 107.]—Savoury Sausages.

Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.

[No. 108.]—Semolina Sausages.

Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.

[No. 109.]—Savoury Semolina.

Place the semolina, water, chopped onion, pepper, herbs, salt, and half the butter in a small saucepan, and simmer for twenty minutes, stirring frequently. Then stand the saucepan on one side for a few minutes to cool slightly. Beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the butter. Bake half to three-quarters of an hour.

May be eaten hot or cold, or is very nice cut into small pieces and fried in butter.

[No. 110.]—Savoury Semolina and Cheese.

Boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. Grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. Beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of butter has been dissolved. Bake in a moderate oven for about three quarters of an hour.

[No. 111.]—Spanish Onions Stuffed.

Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.

Note.—Rice, semolina, etc., may be used in place of the vermicelli.

[No. 112.]—Spinach with Peas and Tomatoes.

Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.

[No. 113.]—Surprise Balls.

Chop the greens thoroughly, and mix them with the mashed potatoes and egg; envelop each forcemeat ball with a thick layer of this mixture, roll in egg and bread crumbs, and fry in boiling oil until a nice brown.

[No. 114.]—Toad-in-the-Hole.

Chop the lentils, add potatoes, herbs, salt, pepper and egg, shape into six sausages, and fry in the butter until brown. Make a batter, [No. 197], well grease a good-sized pie-dish, place the sausages in, pour the batter over, and bake in a moderate oven about thirty minutes.

[No. 115.]—Tomatoes in Batter.

(Plain.)

Scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter, sprinkle over them the pepper and salt, and place a small knob of butter on each half, pour in the batter, and bake in a hot oven for half an hour.

[No. 116.]—Tomatoes in Batter.

(Seasoned.)

Proceed as in [No. 115], but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages.

[No. 117.]—Tomato and Egg on Toast.

Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.

[No. 118.]—Turnips with Poached Eggs.

Peel and quarter the turnips, and boil them in the salt and water until tender; strain and press the water well out, return them to the saucepan (which should be first rinsed and wiped), add butter, and beat them well with a strong fork over a gentle heat; add pepper, then turn into a flat pie dish, but do not quite fill it. Break four eggs on the top, sprinkle over them the watercress and a little salt, also the bread crumbs and half ounce butter broken in small pieces, and bake until the eggs are set, but not hard.

Note.—An ornamental pie dish should be used, as it must go to table.

[No. 119.]—Vegetable Marrow with Potato Balls.

Peel the potatoes, boil until tender, strain, and dry them well. Mash with a large fork, add pepper and salt to taste, half an ounce of butter and the yolk of egg, beat the white to a stiff froth and add last. Form the potatoes into nice-shaped balls about the size of a small orange, and place them in a baking tin in which one ounce of butter has been dissolved, brush them over with a little of the butter, and brown in the oven. In the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. Pour tomato or other sauce over, and serve.

[No. 120.]—Vegetable Marrow Rings with Tomato Batter.

Peel the vegetable marrow, cut it into even rings about three-quarters of an inch thick, and remove the seeds neatly (this is best done by the aid of a pastry cutter). Dissolve the butter in a baking tin, place the rings in, sprinkle a little salt on them, and bake in a hot oven for half an hour, then turn them over and bake another half hour. Meanwhile prepare the batter as follows:—take half a pound of cooked tomato pulp, as dry as possible, and chop it well; add pepper and salt if not already seasoned. Make a batter with the egg, flour and milk, add the tomato pulp, and stir all well together. When the rings of marrow have been cooking one hour, remove from the oven, fill up the centres with the batter, replace in the oven, and bake another half hour.

[Tomato sauce No. 179] should be served with this dish, which can be specially recommended.

[No. 121.]—Vegetable Marrow Stuffed.

After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.

Note.—A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.

[No. 122.]—Vegetable Marrow Stuffed.

Another way.

Slice and fry the onions in the butter until they are a nice brown, then chop them very fine, mix with the other ingredients, and proceed as already described in [No. 121].

[No. 123.]—Vermicelli and Cheese.

Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.