Part 7

3 hard-boiled eggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2 tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to taste. Slice the eggs, place them on a well-buttered flat baking dish, sprinkle them thickly with the grated cheese, and dust with nutmeg, pepper, and salt. Spread the breadcrumbs over the top, and scatter the butter in bits over the breadcrumbs. Bake until the breadcrumbs begin to brown.

FORCEMEAT EGGS.

6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2 teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper and salt to taste, and some paste rolled thin, made of 6 oz. of Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little cold water. Boil the eggs for 10 minutes, set them in cold water, and take off the shells. Cut them in half lengthways, remove the yolks, and proceed as follows: Chop up the onion very fine with the sage and parsley, and season with pepper and salt. Pound the yolks very fine, and add the onion and herbs; fill the whites of the eggs with the mixture. Put the halves together, enclose them in paste, brush them over with the white of egg, and bake until the pastry is done, which will take about 15 minutes. Serve with vegetables and sauce.

FRENCH EGGS.

6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the milk with the butter, thicken it with the flour, smoothed previously with a little cold milk; season to taste. When the milk is thickened shell the eggs, cut them into quarters lengthways, and put them into the sauce. Last of all, put in the parsley, and serve with sippets of toast laid in the bottom of the dish.

MUSHROOM AND EGGS.

4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley chopped very fine, 1 oz. of butter, pepper and salt. Stew the mushrooms in the butter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast.

MUSHROOM SOUFFLÉ.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of mushrooms, pepper and salt to taste. Peel, wash, and cut in small pieces the mushrooms, and stew them in 3/4 of a teacupful of water. When the mushrooms have stewed 10 minutes, drain off the liquid, which should be a teacupful. Melt the butter in a little saucepan, stir into it the wheatmeal, and when this is well mixed with the butter, add the mushroom liquor, stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Then stir in the mushrooms, and turn all into a basin and let it cool a little. Separate the yolks from the whites of the eggs, and stir each yolk separately into the mixture in the basin. Season to taste. Whip up the whites of the eggs to a stiff froth, and mix them lightly with the rest. Turn the mixture into a buttered pie-dish or soufflé tin, and bake the soufflé 15 minutes.

POACHED EGGS.

Unless an egg-poacher is used, eggs are best poached in a large frying-pan nearly filled with water. A little vinegar and salt should be added to the water, as the eggs will then set more quickly. Each egg should first be broken into a separate cup, and then slipped into the rapidly boiling water; cover them up and allow them to boil only just long enough to have the whites set, which will take about 2 minutes. Quite newly laid eggs take a little longer. Have ready hot buttered toast, remove the eggs from the water with an egg-slice, and slip them on the toast. Always have plates and dishes very hot for all kinds of egg dishes. Poached eggs are also a very nice accompaniment to vegetables, like spinach, Scotch kale, &c., when they are served laid on the vegetables.

POTATO SOUFFLÉ.

2 oz. of butter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter and half sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the butter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise. Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth. Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.

RATAFIA SOUFFLÉ.

6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of ratafias. Melt the butter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin, with alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven, and serve immediately with stewed fruit.

RICE SOUFFLÉ.

6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the eggs from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the eggs to a stiff froth, and stir them lightly into the mixture. Have ready a buttered soufflé tin, pour the mixture into it, and bake the soufflé for 20 minutes in a hot oven. Sprinkle with castor sugar, and serve at once.

SAVOURY CREAMED EGGS.

To each egg take 2 tablespoonfuls of cream or milk, a little chopped parsley, nutmeg, pepper, and salt to taste, and a slice of hot buttered toast. Butter the cups as in the last recipe, sprinkle well with parsley, beat up the eggs, season with nutmeg, pepper, and salt, and proceed as in "Sweet Creamed Eggs." Serve hot.

SAVOURY SOUFFLÉ.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

SCALLOPED EGGS.

1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

SCOTCH EGGS.

5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SPINACH TORTILLA.

4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

STIRRED EGGS ON TOAST.

4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

STUFFED EGGS.

4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SWEET CREAMED EGGS.

To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set--time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SWISS EGGS.

4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

TARRAGON EGGS.

4 hard-boiled eggs, 1/2 pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.

To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1/4 lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan, then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered soufflé pan, and bake 15 minutes.

WATER EGGS.

4 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

SALADS

These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

ARTICHOKE SALAD.

Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

CAULIFLOWER SALAD.

A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

CHEESE SALAD.

Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.

Peel and slice a cucumber, mix together 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.

1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

EGG MAYONNAISE.

4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

POTATO SALAD (1).

Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in 1/2 gill of water, grate a small onion and mix it with these; add pepper, salt, vinegar, and oil to taste. The quantity of oil should be about three times the amount of the vinegar used. Eat with Allinson wholemeal bread.

POTATO SALAD (2).

1 lb. of cold boiled potatoes, 1 small beetroot, some spring onions, olives, 4 tablespoonfuls of vinegar, 2 of salad oil, a little tarragon vinegar, salt, pepper, minced parsley. Cut the potatoes in small pieces, put these into a salad bowl, cut up the onions and olives, and add them to the potatoes. Mix the vinegar, oil, tarragon vinegar, salt, and pepper well together, pour it into the salad bowl, and stir it well. Garnish with beetroot and parsley.

SPANISH SALAD.

Put into the centre of the bowl some cold dressed French beans or scarlet runners, and before serving pour over some good mayonnaise. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other.

SUMMER SALAD.

1 large lettuce, 1 head endive, mustard and cress, watercress, 2 spring onions, 2 tomatoes, two hard-boiled eggs. Shred the lettuce, endive, onions, tomatoes, and cress, place in a salad bowl with mayonnaise dressing, decorate with slices of egg and tomato and tufts of cress.

SUMMER SALADS.

These are made from mixtures of lettuce, spring onions, cucumber, tomatoes, or any other raw or cooked green foods, pepper, salt, oil, and vinegar. Cold green peas, French beans, carrots, turnips, and lettuce make a good cold salad for the summer.

WINTER SALAD.

Cut up 1 lb. of cold boiled potatoes, grate fine 1 onion and mix with these, add watercress, or mustard and cress, and boiled and sliced beetroot; flavour with pepper, salt, oil, and vinegar as above. Hard-boiled eggs may be cut into slices and added, and sliced apples or pieces of orange may be advantageously mixed with the other ingredients.

When oranges are added to a salad the onion must be left out.

POTATO COOKERY

POTATO BIRD'S NEST.

A plateful of mashed potatoes, 2 lbs. of spinach well cooked and chopped, 3 hard-boiled eggs, 1 oz. of butter. Fry the mashed potatoes a nice brown in the butter, then place it on a dish in the shape of a ring. Inside this spread the spinach, and place the eggs, shelled, on the top of this. Serve as hot as possible.

POTATO CAKES

3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel, wash, and grate the raw potatoes; beat up the egg and mix it with the potatoes, flour, and seasoning. Beat all well together, and fry the mixture like pancakes in oil or butter.

POTATO CHEESE.

6 oz. of mashed potatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter. Grate the rind of the lemons and pound it well with the sugar in a mortar, add the potatoes very finely mashed; oil the butter and mix this and the lemon juice with the rest of the ingredients; when all is very thoroughly mixed, fill the mixture in a jar and keep closely covered.

POTATO CHEESECAKES.

1 lb. of mashed potatoes, 4 oz. of grated cheese, 1 oz. of butter, 2 eggs, some bread raspings, 2 tablespoonfuls of Allinson fine wheatmeal, 1/2 a teaspoonful of mustard, pepper and salt to taste. Melt the butter and mix it with the mashed potatoes, add the cheese, flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all well, and form the mixture into cakes. Beat up the second egg, turn the cakes into the beaten egg and raspings, and fry them in oil or butter until brown. Serve with tomato sauce and green vegetables.

POTATO CROQUETTES.

1/2 lb. of hot mashed potatoes, the yolks of 2 eggs, 1/2 a saltspoonful of nutmeg, pepper and salt, 1 whole egg, raspings, some Allinson nut-oil or butter for frying. Beat the potatoes well with the yolks of the eggs and the seasoning; form the mixture into balls; beat the egg well, roll the balls in the egg and breadcrumbs, and fry a nice brown.

POTATO PUDDING.

1 lb. of potatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon, 1 gill of milk. Beat the butter, mix it with the mashed potatoes, add the eggs well beaten, also the other ingredients, turn the mixture into a buttered pie-dish, and bake it 1/2 hour.

POTATO PUFF.

1 pint of mashed potatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk, 1/2 a saltspoonful of nutmeg, pepper and salt to taste, and a dessertspoonful of finely chopped parsley. Beat the butter with a fork until it creams, mix the potatoes with the butter, whip the yolks of the eggs well with the milk, and stir in the other ingredients. Add the nutmeg, parsley, and seasoning, and last of all the whites of the eggs, beaten to a stiff froth. The potatoes, butter, eggs, and milk should be well beaten separately before being used, as the success of the dish depends on this. Turn the mixture into a buttered pie-dish, and bake it for 1 hour in a hot oven.

POTATO ROLLS (BAKED).

2 lbs. of cold mashed potatoes, 1 boiled Spanish onion, 1 oz. of butter, the yolk of 1 egg, a little nutmeg, pepper and salt to taste, and a teaspoonful of powdered thyme. Chop up the onion fine, and mix it with the mashed potatoes. Warm the butter until melted, and add this, the yolk of egg, and the thyme. Mix all well, make the mixture into little rolls 3 inches long, brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown, which will take from 10 to 20 minutes. Serve with brown sauce and vegetables.

POTATO ROLLS (Spanish).

3 teacupfuls of mashed potatoes, 3 tablespoonfuls of Allinson fine wheatmeal, 18 olives, 1 egg well beaten; seasoning to taste. Stone the olives and chop them up fine, mix the meal, mashed potato, olive, and egg well together, season with pepper and salt; add a little milk if necessary, make the mixture into rolls, and proceed as in "Potato Rolls."

POTATO SALAD (1).

4 medium-sized cold boiled potatoes, 1 small onion minced very fine, 1 dessertspoonful of finely chopped parsley, oil and lemon juice, pepper and salt to taste. Slice the potatoes, let them soak with 3 tablespoonfuls of water, mix them with the onion and parsley, and dress like any other salad. Any good salad dressing may be used.

POTATO SALAD (2).

1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of mustard, pepper, salt, and lemon juice to taste. Make a dressing of the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and mix them with the lemon juice, and add this to the dressing. Chop the whites of the eggs up fine. Mix the mashed potatoes, dressing, and chopped whites of eggs well together. Turn the mixture into a salad bowl or glass dish, and garnish with parsley or watercress and beetroot.

POTATO SALAD (MASHED).

1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quite fine and mix them smooth with the lemon juice, and add this to the dressing. Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a salad bowl or glass dish, and garnish with watercress and beetroot.

POTATO SAUSAGES.

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt. Mash the potatoes well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown.

POTATO SNOW (a Pretty Dish).

1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the potatoes till tender, pass them through a potato masher into a hot dish, letting the mashed potato fall lightly, and piling it up high. Slice the eggs and beetroot, and arrange alternate slices of egg and beetroot round the base of the potato snow. Brown the top with a salamander, or, if such is not handy, with a coal-shovel made red hot.

POTATO SURPRISE.

1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and salt, 1 tablespoonful of finely chopped parsley. Mix the butter well with the mashed potatoes, season with a little pepper and salt. Butter 8 patty pans and line them with a thick layer of potato; place 1/2 a tomato in each, with a little of the parsley and a dusting of pepper and salt. Cover with mashed potatoes, and brown the patties in the oven.

POTATO WITH CHEESE.

1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste. Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown. Serve with vegetables and any savoury sauce.

POTATOES À LA DUCHESSE.

Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil, add the egg and lemon juice carefully; re-heat the whole again but do not allow it to boil, to avoid the egg curdling.

POTATOES (BROWNED).