The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 6

while cooking, but must not be broken. When cold sprinkle a little chopped almond on each, or else a small piece of red currant jelly can be put on.
Fillets of Plaice.--Double the fillets, put them on a buttered tin, with pepper, salt, and a squeeze of lemon-juice over each; cover with buttered paper, and bake for ten or fifteen minutes; then put them on a dish, and serve with following sauce round them:--Boil the bones of the fish a quarter of an hour in a quarter of a pint of milk and water; mix a good teaspoonful of flour with a little butter, cayenne, and salt; strain the liquor from the fishbones to it, also the liquor out of the tin in which the fish were baked; put into a saucepan and boil for a minute or two, then, pour round the fish.
Cheese Fondu.--Melt one ounce of butter in a saucepan, stir one ounce of flour in; when quite smooth, add a quarter of a pint of milk and some cayenne pepper and salt. Stir the mixture over the fire until it is quite smooth; then add two ounces of cheese grated--Parmesan is the best, but any other cheese that is not blue and is dry enough to grate will do. Turn the mixture into a basin, add two beaten yolks of eggs, and, just before it is time to put it in the oven, stir in the two whites of the eggs, which must be beaten to a stiff froth; then put the mixture into a buttered tin large enough to hold double the quantity, as it will rise; bake twenty minutes in a brisk oven, and serve immediately.
Breast of Mutton Stewed.--Take a breast, or, if too fat, a scrag of mutton, brown it in a stewpan, add a sliced onion (which must also be browned), then pour in enough hot water to cover the meat. As soon as it simmers put in one turnip and one carrot cut into small dice, and a small head of celery cut fine, or a shred lettuce, according to the season, some black pepper, and some salt. Simmer for about an hour and a half before serving; mix a dessertspoonful of baked flour with a little cold water, and add it to the gravy. Skim, if too fat, before sending to table.
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