Chop four hard-boiled eggs, mix with two rashers of fat bacon cut in dice, pepper, salt, and a sprinkle of sweet herbs; put a slice of butter in a saucepan, add two tablespoonfuls of flour and stir together. Add slowly a gill of milk and stir till it boils. Then add the eggs and bacon and stir together till it is a thick mass. Turn out on a plate, and when cold form into balls. Put these into a thickly buttered bag and cook ten minutes.
CURRIED EGGS
are excellent, and very simply made. Hard-boiled eggs are cut in slices and put into a well greased “Papakuk” bag; a thick white sauce is made, and a dessertspoonful of curry powder is stirred in. This is added to the eggs, and the bag put into a hot oven for six minutes.
CREAMED EGGS
are delicious. A shallow tin is well buttered, thickly sprinkled with seasoned bread-crumbs, and two or three eggs carefully broken in. Cover with more bread-crumbs, put bits of butter over the top, pour in a tablespoonful of cream, or if cream cannot be afforded, a little milk thickened with cornflour and a morsel of butter. Slide this into a well greased bag and cook twenty minutes.
Cheese savouries are particularly good, cooked paper-bag fashion. One of the most generally approved is
CHEESE STRAWS.
Mix together four ounces of butter, four ounces of self-raising flour, four ounces of grated cheese, a little cayenne, a pinch of salt, and a well-beaten egg. Roll out, cut into thin strips, and into one or two rings. Put inside a buttered bag, cook fifteen minutes, and serve with several straws inside each ring.
CHEESE FONDUE.
Well butter a dish, put into it half a pint of milk, half a cup of fine bread-crumbs, quarter of a pound of dried cheese grated, one ounce of butter, and one well beaten egg; season with salt and pepper, put into a greased bag, and cook forty-five minutes.