Kitabı oku: «A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet», sayfa 4

57. Stuffed Yorkshire Pudding

For the stuffing: – ¼-lb. cooked lentils, 1 onion chopped and fried, a pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning.

For the batter: – ¼-lb. of flour, ½-pint of milk, 1 egg.

Mix the batter and partly bake for 20 minutes; remove from oven, spread with stuffing, roll up carefully, return to oven and bake brown. Serve with apple sauce and brown gravy.

58. Mushroom and Potato Croquettes

Take some stiff mashed potatoes. Make a stuffing with ¼-lb. minced and fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1 tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2 rounds of potato, make a hollow in one, fill with the stuffing and press the other over it. Roll in egg, then in breadcrumbs, and fry crisp.

59. Mock Steak Pudding

Take 1-lb. chestnuts, ¼-lb. mushrooms, 1 onion, 1-oz. butter, ½-pint stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick brown gravy with the butter, onion and stock, boil the chestnuts, remove the skins and husks and add them to the gravy, with pepper and salt to taste, simmer for 15 minutes. Line a buttered basin with a good crust (allowing 4-ozs. rolled and chopped pine kernels and ½-oz. butter to 8-ozs. flour) and put in a layer of the chestnut mixture, then a layer of chopped mushroom and forcemeat balls till the basin is quite full; cover with a thick crust and boil for 2½ hours.

60. Mock Chicken Rolls

Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter, a little pepper and salt, mace, a few drops of lemon juice. Melt the butter and add the milk and flour to it, cook for a few minutes, add the breadcrumbs and ground nuts, then the other ingredients, mix well and turn over on a plate to cool. Form into rolls, dip into egg, then in breadcrumbs, and fry in boiling oil.

Serve with bread sauce and mashed potatoes.

61. Savoury Sausages

Make of the same ingredients as in recipe No. 64. Pound well in a basin, season rather highly, add a few chopped mushrooms, and a little butter. Leave to get quite cold. Then form into sausages, with well-floured hands, brush over with beaten egg, and fry or bake till crisp and brown. They may need a little basting if they are baked.

62. Savoury Chestnut Mould

Peel two dozen chestnuts and stew gently in vegetable stock until nearly soft. Now remove half the chestnuts, and continue to cook the remainder until quite soft, gradually reducing the stock. Mash the contents of the pan with a fork, then stir in 2 tablespoonfuls of breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the partly cooked chestnuts, cut into neat pieces. Well grease a basin or mould, pour in the mixture and steam three-quarters of an hour, and serve with brown gravy or onion sauce. The main point about this dish is to retain the flavour of the chestnut without the addition of herbs, &c., &c.

63. Walnut Pie

(A Tasty Dish)

Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled rice at the bottom of a buttered baking dish. Spread half the minced nuts evenly on top of the rice, then a layer of tomatoes, seasoned with onion, pepper and salt, mace, and ketchup, then another layer of rice, more nuts, etc., till the dish is nearly full. Cover thickly with breadcrumbs, pour melted butter over, and bake a nice brown. Serve with tomato sauce.

64. Savoury Lentil Roll

Take 2 teacupfuls of boiled German lentils, put in a basin, and add a cupful of fine breadcrumbs, and about half as much mashed potatoes. Add any seasoning – ketchup, Worcester sauce – and a spoonful of melted butter. Mix well with a fork and bind with 1 or 2 beaten eggs, reserving a little for brushing over. Shape into a brick or oval, and press together as firmly as possible. Brush over with the remainder of the egg, put into a buttered tin and bake for half an hour. Serve with a garnish of beetroot or tomatoes.

65. Pine Kernel Timbale

Well grease a basin and line it with partly cooked macaroni; start at the bottom of the basin, and coil each piece carefully round, all touching, until the basin is completely lined. Now carefully fill with the following farce: – Fry in 2-ozs. of butter two or three chopped onions, then add about 6-ozs. of pine-kernels, having first ground them in a nut-mill, continue frying till a pale brown, then turn into a basin and add about ½-lb. breadcrumbs, pepper and salt, and 2 eggs. Cover the basin with greased paper and steam one hour. Remove carefully from the basin and pour round a nice brown gravy.

SIMPLE SAVOURY DISHES

66. Macaroni Napolitaine

Boil ½-lb. best quality macaroni (large) in plenty of water, strain and place on a dish; take a dessertspoonful of cornflour, mix thoroughly with a little milk, add milk to make half a pint, boil until it thickens, add half an ounce of grated cheese, a small knob of butter, and a few tablespoonfuls of tomato sauce or tomato conserve. The tomato sauce can be made by slicing 4 tomatoes and cooking them in a saucepan with a little batter and chopped onion. Pass through a strainer. Pour the sauce over the macaroni or serve in a sauce boat.

67. Macaroni à la Turque

Boil ¼-lb. of macaroni until slightly tender, and add ½-lb. of grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of parsley, some grated nutmeg, ½-pint milk, and 1 egg (beaten). Chop the macaroni and mix all well together and steam in a basin or in moulds for 1 or 1½ hours. Serve with thin white sauce or brown gravy (poured over the mould).

68. Macaroni Cutlets

Boil ¼-lb. macaroni (Spaghetti) in water, not making it too tender; chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried in saucepan after onions), and 1 egg to bind. Mix, roll in flour, shape into cutlets, fry until crisp and brown. Serve with piquant or tomato sauce.

69. Savoury Macaroni

Boil some macaroni for half an hour, drain well and add 1-oz. butter, 1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all thoroughly together and serve.

70. Creamed Macaroni

Break ¼-lb. macaroni into 1-inch pieces, drop them into 2-qts. of boiling water, (salted), boil till tender. Drain and place in a dish. At serving time put into a pan a tablespoon of butter, when melted, a tablespoon of flour, rub until well mixed, then add ½-pint of milk, stir until it bubbles; a little cayenne to be added, then put in the macaroni and heat thoroughly, and just at the last, stir in ¼-lb. of grated cheese (not quite half ought to be Parmesan and the rest a good fresh cheese).

71. Macaroni and Tomato Pudding

Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled and sliced tomatoes, a little chopped parsley, and half a teacup of milk. Place in a pie-dish and cover with a thick layer of fine breadcrumbs and a few knobs of butter; season to taste. Bake until nicely browned. The addition of a grated onion is considered an improvement by many persons.

72. How to Cook Rice

First boil the water, then put the rice in, and keep it on the boil for twelve minutes; if it wants to boil over just lift the lid of saucepan to let the steam escape. After boiling strain in a strainer, and steam it when wanted for use.

To steam the boiled rice, put it in a colander and stand the colander in a saucepan containing a little boiling water, so that the colander and rice are clear of the water, put saucepan on the hot plate, and the steam from the water will dry and separate out each grain of rice and make it flakey.

Savoury rice dishes can be made more rich in proteid, and more tasty, by adding a few teaspoons of Emprote.

73. Rice (Milanese)

(Specially recommended)

Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry a chopped onion brown, then add 2 peeled tomatoes and cook until soft, add this to the rice with the yolks of 2 eggs, ½-teaspoonful of salt, and 1½-ozs. of Parmesan or grated cheese. Mix well together and serve with brown gravy. This makes a most tasty and nutritious dish.

74. Rice alla Romana

Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg, ½-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir and serve with tomato sauce, or garnish with baked tomatoes. This dish is equally suitable for lunch, dinner, or supper; it is a 'complete' type of food, and it is much appreciated. The flavour can easily be varied.

75. Savoury Rice

Boil ¼-lb. of rice till quite soft, add a teaspoonful of chopped parsley, a little grated lemon rind, 4-ozs. grated cheese, 1 tablespoonful of milk and a little butter, mix well and put into scollop shells, sprinkle over with breadcrumbs and bake for 20 minutes.

76. proteid Rice Cutlets

Delicious rice cutlets can be made as follows: – Fry 2 grated onions brown, then add 2 tomatoes in the same pan and cook till tender. Cook a large cupful of rice in a double saucepan, turn it into a basin, add the onions and tomatoes, a teaspoonful of chopped parsley, 2-ozs. of breadcrumbs, 2-ozs. of Emprote, and pepper and salt to taste. Mix well, turn out on plates and smooth with a wet knife, cut into fingers and fry crisp in egg and breadcrumbs. Serve with tomato sauce or brown gravy.

77. Sicilian Rice

Fry in 1-oz. butter, one good handful of chopped parsley and one finely chopped onion, until the latter is a pale brown colour; now add equal quantities of boiled rice and nicely cooked cabbage or sprouts (chopped), pepper and salt, and a small teaspoonful of sugar. Mix all together and heat thoroughly. Serve.

78. Curried Rice and Peas

(An Indian Dish)

Cook some rice in a jar until nicely swollen, put it in a saucepan, add one or two fried onions (and some young carrots chopped fine if desired), some vegetable stock, a dessertspoonful of Lazenby's Mango chutney, and 1 or 2 teaspoonfuls of Stembridge's curry paste, until the rice has a rich curry flavour, to taste. Warm ½-pint of small French green peas (use fresh ones in season) with sugar and mint, pour them in the centre of the dish, place the curried rice round them and garnish with small fingers of pastry. Serve with fried potatoes and cauliflower. This dish is easily made and very easy of digestion.

79. Risi Piselli

(A Popular Italian Dish)

Fry some finely chopped parsley and onion till the latter is a light-brown colour. Have ready equal quantities of cooked rice and young green peas, boiled separately (let the rice be dry, well cooked, and each grain separate), add these to the onions and parsley, and stir well together in the pan. Serve very hot.

80. Rice and Tomato Rissoles

Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn into a bowl and chop finely with some parsley and thyme. At the same time cook a small cupful of rice in a double pan. Mix this with the onions, etc., with pepper and salt, and 2-ozs. of breadcrumbs. Mix well, then put on plates, smooth over, and when quite cold cut into rissoles, egg, then crumb and fry. Serve with a rich brown gravy.

81. A Simple Omelette

Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion, pepper and salt. Beat the yolks and whites separately and then add the other ingredients. Heat some butter in a frying pan until very hot, then pour in the mixture and keep putting a knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set fold and serve on a hot plate.

82. Omelette aux Tomates

Take 3 eggs, ¼-pt. of milk, a teaspoonful chopped parsley, and a taste of grated onion juice, pepper and salt. Whisk all in a basin so as to mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in the mixture and keep putting the knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set, fold and serve on a hot dish, either with tomato sauce, or garnished with baked tomatoes.

83. Eggs Florentine

Boil some spinach in water containing a pinch of salt and soda, for about 10 minutes. Strain well, rub through a sieve, and add a well-beaten egg. Arrange in a fireproof dish, a thin layer in the centre and a good ridge all round, and put into the oven for about 10 minutes. Now poach a few eggs and lay in the centre, and sprinkle some Parmesan cheese over all, add some cheese sauce.

84. Eggs à la Crême

Place a large tablespoonful of cream in each of several small fireproof china baking or soufflé dishes (about 3½-inches in diameter). Break an egg in each one, and steam them in a frying pan in water 1 inch deep until well cooked. Some persons who cannot digest lightly cooked eggs can safely take them if quite hard.

85. Mayonnaise Eggs

Boil the eggs hard, which takes about 15 minutes, then put them in cold water; when cold, shell them and cut a piece off the end of each so that they will stand upright on the dish; pour thick mayonnaise sauce over them and sprinkle with chopped capers.

86. Eggs à l'Italienne

Boil ¼-lb. of spaghetti in water, adding some tomato purée or conserve, and spread it on a dish. Poach 4 eggs and lay them on the spaghetti, sprinkle finely chopped parsley over the eggs and decorate the dish with fried croûtons.

87. Omelette aux Fines Herbes

Melt 1-oz. of butter in a perfectly dry frying pan. Beat the yolks of 3 eggs with some finely chopped parsley and a pinch of garlic powder, pepper and salt. When the butter boils pour in the egg and stir until it commences to set. Then pour in the whites of the eggs (previously beaten to a stiff froth). When cooked fold the omelette and turn on to a very hot dish. Cover at once and serve.

88. Scrambled Eggs and Tomatoes

Peel 4 large tomatoes after dipping them in scalding water, slice and stew them in a little butter for a few minutes; beat 2 eggs, add them to the tomatoes, and scramble them until the egg is cooked. Serve on toast. Green peas may be used for this dish instead of tomatoes.

89. Oeufs Farcie en Aspic

Boil 4 eggs hard and remove the shells and take out the yolks, beat them in a bowl, and then add 2 teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all well and fill in each white half, even over with a knife, and glaze. Serve with Salad and Mayonnaise Sauce.

90. Spinach and Eggs

Take 3 or 4-lbs. of spinach, boil it in plenty of water with a pinch of soda and salt for 10 minutes, press through a strainer, and then rub through a wire sieve; place it in a saucepan with a small piece of butter and a tablespoonful of milk, stir well whilst being warmed up, and serve on buttered toast or fried bread, garnish with fingers of pastry. Rub 2 hard boiled eggs through a sieve and spread on the top. Decorate with the white of the eggs when sliced.

91. Spinach à la Crême

Prepare the spinach as described above, but instead of adding butter and milk, add 2 or 3 tablespoons of cream. Stir well and serve with fingers of fried bread or pastry. Omit the garnishing of eggs.

92. Spinach Soufflé

Cook some spinach (see recipe 90), pass it through sieve and add 2 or 3 well beaten eggs and a small amount of milk, with pepper and salt. Mix it thoroughly, put it in well buttered soufflé dishes and bake for 10 minutes. This makes a simple yet tasty entrée.

93. Green Pea Soufflé

Pass some cooked green peas through a sieve, add pepper and salt, a teaspoonful of sugar, a very little milk, and the yolks of 2 or 3 eggs, according to quantity of peas. Beat the whites of eggs till a stiff froth, add to the mixture and bake quickly in an oiled soufflé dish or small cases.

94. Chestnut Soufflé

Boil 1-lb of chestnuts until they are quite soft, remove the skins and pass through a nut-mill, moisten with ¼-pt. of milk and ½-oz. butter (melted), add pepper and salt, the yolks of 3 eggs and lastly the whites, beaten to a stiff froth. Pour into a greased soufflé dish and bake quickly.

95. Lentil Soufflé

Cook 2-ozs. of lentils in very little water (so that when cooked the moisture is absorbed), add 1-oz. of butter, pepper and salt, 1 tablespoonful of milk, and the yolks of 3 eggs. Beat the whites to a stiff froth and fold lightly into the mixture. Pour into an oiled soufflé dish and bake quickly.

96. Asparagus Soufflé

Take some asparagus (previously boiled) and rub it through a sieve. Add 2 or 3 well beaten eggs and a small quantity of milk, with pepper and salt. Beat it well and put in buttered soufflé dishes and bake for 10 minutes. This makes a tasty course for a luncheon or dinner, and also a simple supper dish.

97. Cabbage Soufflé

Take some well-cooked cabbage or Brussels sprouts, pass through a sieve, add pepper and salt, a little milk, and well beat in the yolks of 2 or 3 eggs. Beat the whites to a stiff froth and stir lightly into the mixture. Pour into the soufflé dish in which has been melted a small piece of butter. Bake quickly in a good oven.

98. Savoury Rissoles

Equal quantities of mashed wholemeal bread and boiled rice, add a little boiled onion minced fine, some pepper, salt and butter. Mix, roll into shape, or pass through a sausage machine, dredge with flour, dip in batter, and fry crisp. A great variety can be made by introducing lentils, macaroni or haricots, with herbs, fried onions, breadcrumbs, etc., and an egg.

99. Kedgeree

Two cups of boiled rice, 2 hard boiled eggs, 1-oz. butter, 1 onion, 1-oz. sultanas, pepper and salt. Fry the onion in the butter till brown, then add the rice, eggs, and seasoning, mix well and serve very hot.

100. Savoury Cheese Rissoles

Put ½-pint of hot water and 2-ozs. butter in a saucepan and bring to the boil, sift in slowly 5-ozs. of flour and cook this mixture thoroughly until it will leave the pan clean. Take it off the fire and add a little cayenne, finely chopped parsley, 4-ozs. breadcrumbs, 2-ozs. grated cheese, and 1 egg beaten in separately. When the mixture is quite cool, roll it into balls with flour and fry them. Decorate the dish with parsley and serve hot with a garnish of mashed potatoes. A brown sauce is an improvement.

101. A Corsican Dish

Take 1-lb. Brussels sprouts, and sauté them, 1-lb. chestnuts, boil and peel them, and then fry in butter. Pile in centre of dish and surround with the sprouts. Decorate with croûtons and serve hot.

102. Brussels Sprouts Sauté

Blanch the sprouts and drain well. Put into a wide saucepan with some butter and seasoning. Place on a hot fire and shake frequently for five minutes. Serve hot.

103. Spinach Fritters

Chop finely, or pass through a sieve, 1-lb. of cooked spinach, season with salt and pepper and add the yolk of 1 egg and sufficient breadcrumbs to make the mixture stiff. Form into flat, round cakes, dip into frying batter and cook in boiling fat. Serve with a garnish of scrambled eggs.

104. Baked Stuffed Tomatoes

Remove the centre from half a dozen tomatoes, mince this and add some chopped parsley, ¼-lb. grated nuts, 2-ozs. breadcrumbs, pepper and salt to taste and one egg. Fill the tomatoes with this mixture and bake for half an hour, first placing a small piece of butter on each tomato.

105. A Breakfast Dish

Take some large tomatoes, cut them in halves and scoop out the inside. Break some eggs and put each in a cup, and slide one egg into each half tomato. Put a little chopped parsley on each, and bake in the oven until the white of the egg is set. Serve on rounds of toast.

106. Vegetable Marrow Stuffed

Grate some nuts, add the same quantity of breadcrumbs, season, bind with one egg. Take a small marrow, cut in halves, scoop out the seeds, put in the stuffing, place it in a cloth upright in a saucepan with water, and steam for one hour.

107. Tomatoes au Gratin

Take some large tomatoes, cut in halves, take out the pulp. Make a stuffing of nut-meat, or of grated nuts, bind with one egg, and fill up the tomatoes. Sprinkle a little grated cheese and breadcrumbs and a dab of butter on each tomato round. Place in a tin, and bake in the oven for twenty minutes, and serve on croûtons.

108. Brussels Sprouts à la Simone

(An Italian dish)

Wash and boil the sprouts in the usual way, drain dry, and put them in a hot dish. Have ready a sauce made with 2-ozs. of butter, 2 tablespoonfuls of flour, add ½ a pint of stock and stir till it boils; just before serving add a good sprinkling of pepper and the juice of half a lemon; pour the sauce over the sprouts and serve.

109. Potato Purée

Boil some large potatoes until soft, strain off the water, and dry them, mash with a silver fork, mix in a little salt and pepper, some butter and a cupful of hot milk, beat well until the mixture is quite smooth and creamy. Serve very hot.

110. Onions à la Mode Francaise

Take some Spanish onions, peel them, and make a hole in the centre, and put in each onion a small piece of butter and one lump of sugar. Add a little pepper and salt, and simmer in a covered stewpan for 2 hours. The onions should then be cooked, and surrounded with a rich gravy of their own.

111. Escalloped Potatoes

Mix a pint and a half of cold potatoes cut in cubes and seasoned with salt, and a pint of cream sauce. Put the mixture in shallow baking dish, cover with grated breadcrumbs, and dot with butter. Bake half an hour in moderate oven.

112. Baked Vegetable Marrow

Mix together ½-oz. of butter with 5-ozs. breadcrumbs, rubbing it well in. Add a fried onion, some parsley and thyme, some sage and some lemon rind, and bind with an egg. Scoop out the marrow, and place the stuffing in quite dry; then steam in a cloth. Dress with brown gravy and fried breadcrumbs, and place for a few minutes in a hot oven.

113. Milanese Croquettes

Pass 2 hard boiled eggs through a sieve, then mix with 3 or 4-ozs. of cold mashed potatoes. Add pepper and salt to taste, and nutmeg. Form into little rolls and dip into egg and breadcrumbs, then fry crisp.

114. Green Lentil Cutlets

Slice and fry till brown 1 large onion, then add ½-pint of green lentils (well washed), and cover with water or stock, bring to the boil, and simmer gently till quite tender. Rub through a sieve to keep back the skins; add 2-ozs. of breadcrumbs, 1-oz. mashed potatoes, a little chopped parsley and some mushroom ketchup, salt and pepper to taste. Make into cutlet shapes, roll in flour, or egg and breadcrumbs, and fry crisp. Serve with brown gravy.

115. Chestnut and Mushroom Pudding

Line a pudding basin with good short pastry, then fill it with layers of white haricots (skinned and steamed till nearly tender), fried onion, tapioca, (previously soaked for 1 or 2 hours in cold water), finely chopped parsley, fried mushrooms, and some chestnuts (skinned and boiled till nearly tender), also a sprinkling of salt and pepper between the layers. Pour over all some nicely seasoned mushroom gravy; cover with pastry, tie a floured cloth over it, and steam for 3 hours.

116. Savoury Golden Marbles

Take nearly ½-pt. of white haricot beans, cooked and pulped through a sieve, and add 2-ozs. of breadcrumbs, 2-ozs. of mashed potatoes, a small onion finely minced, and pepper and salt to taste. Add 1 beaten egg. Mix thoroughly, and form into marbles. Coat with the remainder of the egg, toss in fine breadcrumbs, and fry crisp and light brown.

117. Potato Croquettes

Boil 2-lbs. of potatoes, well dry them, mash thoroughly with ½-oz. butter and 1 beaten egg. Lay on a dish until cold. Shape into balls, dip in egg and breadcrumbs, and fry crisp.

118. Curried Lentils

Stew some green lentils in vegetable stock, and when quite soft stir in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped apple, and some chutney. Mix it well. Serve with a border of boiled rice, and fingers of pastry or fried bread, and some chipped potatoes.

119. Yorkshire Savoury Pudding

Take 3 eggs, 5 tablespoons of flour, 1 pint of milk, 1 large onion, pepper and salt to taste. Beat the whites of the eggs to a stiff froth, mix the yolks with the milk, flour and condiments, lightly mix in the whites and pour into one or two well greased pudding tins which should have been made hot. Bake 20 minutes. The pudding should not be more than three-eighths of an inch in thickness, and should be of a nice brown colour.

120. Cauliflower (au Gratin)

Boil 1 or 2 cauliflowers (after removing leaves) until tender. Strain off the water and place on a dish. Cover with grated cheese, some white sauce and some fried breadcrumbs. Add some knobs of butter and bake until a nice brown. This dish is very savoury, and is useful for supper or as a separate course for dinner.

121. Curried Cauliflower

Wash a nice fresh cauliflower carefully, then boil it in salted water until it is quite tender, be careful that it does not break, drain it well from the water, place it in a hot dish, arrange it in a neat compact shape, pressing it gently together with a nice clean cloth, pour over some curry sauce and serve with or without a rice border.

122. Grilled Tomatoes

Halve some ripe tomatoes, place them in a frying pan with a teacupful of water, put a small piece of butter on each piece. Cook them until tender. Serve on toast. Poached eggs or mushrooms are a nice addition to this dish.

123. Neapolitan Sausages

Soak 2 tablespoons of tapioca for 1 hour or more, then add ½-lb. of breadcrumbs, 1 hard boiled egg, 2 tablespoons of olive oil, 1 teaspoonful chopped parsley, and a little thyme, and pepper and salt to taste. Mix well with half a raw egg. Make into sausage shape, roll in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a little butter in a sharp oven. Serve with brown gravy and apple sauce.

124. Lentil Pudding

Stew some green lentils until soft; stir in some of Stembridge's curry paste and add chutney to taste. Season with salt and butter, cover with mashed potatoes and bake.

Put 1 teacupful of rice in a medium sized pie dish, and fill it with milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether, add a tablespoonful of chopped parsley and a little salt; bake in a slow oven. After 20 minutes, stir the pudding thoroughly, adding a small piece of butter, and a little more milk if necessary.

126. Croûtes a la Valencia

Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful olive oil, salt and pepper, 8 small rounds of fried bread. Blanch the almonds and fry them slowly in the oil till a golden brown, place on kitchen paper and sprinkle with salt. Allow these to get cold. Drain the rest of the nuts, and pound them in a mortar till quite fine, add the egg and butter, and season well. Pound all together till quite smooth, then pile up on the rounds of bread, and arrange 3 of the salted almonds on each.

127. Frittamix Rissoles

Take ½-lb. of frittamix (Mapleton's), 2-ozs. of fine stale breadcrumbs and 1-oz. of butter. Mix all together with some boiling water and make into rissoles or sausages, egg and breadcrumb them and fry crisp in boiling Nutter.

128. Marmite Toast

(A good breakfast dish)

Spread some Marmite on rounds of white bread, fry till they are crisp, and serve with scrambled eggs piled on each round, or piled in a dish with fried eggs.

129. Salted Almonds

Heat a dessertspoonful of butter in a frying pan till it smokes, place some blanched almonds in it, sprinkle lightly with salt and pepper, or red pepper if liked, shake the pan till the almonds are slightly brown, place on paper to drain, and serve.

130. Chestnut Stew

Take 1-lb. chestnuts, 1½-ozs. oil or butter, 1 tablespoonful flour, 1 pt. milk, 1 yolk of egg, 1 tablespoonful of chopped parsley. Add pepper and salt. Boil the chestnuts for ¼-hour, then place in hot oven for 5 minutes, when the skins will be easy to remove. Put the oil into a saucepan and in it fry the chestnuts for a few minutes, stir in 1 tablespoonful of flour, add the milk gradually with pepper and salt, and let the whole simmer gently for half an hour. Just before serving, add the parsley chopped fine. The yolk of an egg may also be added to give greater richness, but in this case do not let it boil again. This dish is both nutritious and tasty.