- 3 eggs.
- 3 tablespoons flour.
- ½ ounce butter.
- ¾ pint milk.
- 1 teaspoon mixed herbs.
- ¼ teaspoon salt.
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.
- 4 ounces grated cheddar.
- 3 ounces mashed potato.
- 2 eggs.
- ½ ounce butter.
- 2 teaspoons cream.
- ¼ teaspoon salt.
- A good shake of pepper.
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.
- 1 pound chestnuts.
- A pinch of salt.
- 3 teaspoons parsley.
- 1 teaspoon flour.
- 1½ ounces butter.
- ½ pint milk.
- Yolk of one egg.