The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 7

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.
Shrimp Toast.--Trim and fry three slices of bread in butter. Take two tablespoonfuls of shelled shrimps, put them into a saucepan with a dessertspoonful of milk, a lump of butter the size of a pigeon's egg, half a teaspoonful of anchovy sauce, and a little cayenne pepper. Shake in a dessertspoonful of flour, boil for two minutes, stirring all the time; then put on the fried bread, and serve very hot.
Roast Fillet of Mutton.--Procure the thick end of a leg of mutton. Have it boned and tied round. It may be stuffed where the bone is taken out, or skewered up and roasted plain.
Strawberry Cream without cream.--Take a quarter of a pound of strawberry jam; rub it through a sieve. Add two ounces of pounded sugar to it, and beat it up with the whites of two fresh eggs until it is all frothy (it will take some time to beat); put it in a glass dish and serve soon after it is made.
Turnip Soup can be made the same as potiron, but a teaspoonful of flour should be added with the butter.
Apple Charlotte.--Cut some strips of bread from a tin loaf or French roll; dip them in oiled butter, line a mould or pudding basin with them. Peel and cut up a pound and a half of apples; boil them with a little sugar. When done, put them in the basin you have lined; cover the top with bread dipped in butter; bake half an hour, turn on to a dish, and serve.
Cheese Toast.--Beat up an egg, add two ounces of grated cheese, one dessertspoonful of milk, cayenne, and salt to it, make it hot in a saucepan, and pour it on to a round of hot buttered toast; cut in pieces and serve immediately.
Brunoise.--Take two tablespoonfuls of carrots, the same of turnips, onions, and celery, all cut in very small dice. Put a piece of butter (about an ounce) in a stewpan with a small teaspoonful of powdered sugar, toss