Cake Fritters.—Cut some thin slices from a stale cake, cut them in shapes, dip them in milk, then fry them in butter; spread jam or marmalade on the top of each, and serve them.
Brown Onion Soup.—Skin three onions, cut them in small dice; make an ounce of butter hot in a stewpan, and throw in the onions, shaking them about over the fire until they are golden brown (they must be coloured very slowly, or some pieces will get too dark); when they are brown, stir in a teaspoonful of flour, and add a pint and a half of liquor in which meat or poultry has been boiled, or the same quantity of water. Simmer for an hour, then rub through a sieve; put back in the saucepan; add pepper and salt to taste, and, if too thin, mix a little butter and flour together, add to the soup, and boil for three minutes before serving.
Spanish Rice.—Boil four ounces of rice, wash it in cold water, then dry it before the fire. Put half an ounce of butter in a frying-pan; when quite hot throw in the rice, fry it a light colour, add a dessertspoonful of grated cheese and a little cayenne and salt. A dessertspoonful of plain tomato sauce may be added or not. The rice must be served very hot.
Toad in the Hole.—Trim some neck of mutton cutlets nicely, or take some cold meat or fowl and place in the bottom of a pie-dish that you have first buttered. Then make a batter thus: take four ounces of flour, mix one egg with it, add half a pint of milk and a little salt, put pepper and salt over the meat in the dish, pour the batter in, and put in a tolerably quick oven; it will take about three-quarters of an hour to bake. Batter is best mixed some hours before it is wanted, but it must not be put in the dish with the meat until you are going to bake it.
Melbourne Pudding.—Boil half a pint of red currants with half a pound of loaf sugar for half an hour, add half a pound of raspberries and boil ten minutes. Butter a plain mould or pudding basin and line it with slices from a tin loaf or French roll, cut a quarter of an inch thick; the top pieces must be cut into triangles to make them fit neatly, while the side pieces are half an inch wide; pour the fruit into the bread while hot, cover the top with more bread, put in a cool place until the next day, then turn out and serve with custard or cream.
Curried Eggs.—Make a sauce with a quarter of a pint of milk, a teaspoonful of curry powder, a teaspoonful of flour, and a little salt; mix these ingredients together and boil them three minutes. Boil three eggs hard, remove the shells, put the sauce in a dish, put the eggs in it, then cut each egg in two and serve.
Rice Meringue.—Boil half a small teacupful of rice in milk; when done put it in a pie-dish, spread a layer of jam over the top of it, beat the white of an egg to a stiff froth, put it over the jam, sift about a tablespoonful of pounded sugar over it; put it in the oven to set, and serve hot.
Potiron.—Take one pound of pumpkin without seeds or rind, cut it into small pieces, put it in a stewpan with a quarter of a pint of water, simmer it slowly for an hour and a half; then rub it through a sieve with a wooden spoon, put it back in the saucepan, add three quarters of a pint of milk, a piece of butter the size of a walnut, a saltspoonful of powdered sugar and pepper and salt to taste, stir it occasionally, and serve it as soon as it boils.
Baked Haddock.—Wash and dry the fish, then mix a saltspoonful of salt with the juice of half a lemon, and rub it all over the fish and let it remain for three hours, then prepare some bread-crumbs, mix with them a teaspoonful of finely chopped parsley, a little grated lemon peel, cayenne pepper, and salt; next dry the fish and brush it over with egg, cover it with the prepared crumbs, put it in a greased baking dish with some small lumps of butter on the top of it, bake it from 25 to 35 minutes, according to the size of the fish. It must be basted with the butter that runs into the tin. When done put the fish on a dish, squeeze the other half lemon into the baking tin, pour it over the fish, and serve.
Bread and Jam Pudding.—Take a small pudding basin or mould, grease it well with butter; then shake brown sugar all over the butter. Take four ounces bread-crumbs, three ounces finely chopped suet, and three ounces of any preserve. Put these ingredients in the basin in layers, beginning with the bread-crumbs. Just before putting the pudding in the oven, mix an egg with rather less than half a pint of milk, and add it to it. Bake about three-quarters of an hour in a quick oven, turn out and serve.