The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 8

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 the carrots in this until they begin to take colour, then put in
the celery, then the turnips, then the onions; when all the vegetables are
coloured, put in a pint and a quarter of hot water or liquor in which
meat or poultry has been boiled, let the soup simmer two hours, skim,
and serve with the vegetables in it. The vegetables must not be burnt at
all, but only slightly browned.
Stewed Mutton Cutlets.--Cut two carrots, two turnips, and two potatoes
into dice, trim some cutlets and toss them in butter in a stewpan, with a
sprinkling of pepper and salt, till they begin to colour, then put in the
carrots and three-quarters of a pint of hot water, a tablespoonful of
tomato sauce, and a small bunch of sweet herbs and parsley; stew
gently fifteen minutes, add the potatoes and turnips, and simmer about
an hour or until tender; add a piece of butter rolled in flour, a small
piece of glaze, and pepper and salt to taste. Remove the herbs and serve
the cutlets round the vegetables, with as much of the gravy as is
required.
Mustard Sauce.--Mix one teaspoonful of flour with half a teaspoonful
of mustard and one ounce of butter, add half a teacupful of water, boil
for five minutes, add half a teaspoonful of vinegar, and serve.
Rumpsteak aux Fines Herbes.--Mince equal parts of tarragon, chervil,

and garden cress with half a shalot, mix them with a little butter, pepper,
and salt, broil the steak and place on it.
Dressed Crab.--Take all the meat from a crab, cut it up as for salad,
mix a tablespoonful of bread-crumbs with it, mix together a
saltspoonful each of pepper, mustard and salt, with a tablespoonful of
vinegar and two tablespoonfuls of salad oil, mix all with the crab, put it
back in the shell, cover it lightly with bread-crumbs, put a little piece of
butter on the top, bake half an hour, and serve hot.
Bread and Butter Fritters.--Take some rounds of bread and butter that
you have shaped with a pastry cutter, spread half of them with jam,
cover the jam with the remaining pieces, dip them in batter and fry
them; serve with sifted sugar over them.
Tomato Soup.--Boil a tin of tomatoes until well cooked, then press
them through a sieve; to a pint of tomatoes add half a teaspoonful of
carbonate of soda. Put a piece of butter the size of a pigeon's egg into a
saucepan; when it bubbles stir in a teaspoonful of flour, cook it a few
minutes; add half a pint of hot milk, a little salt and cayenne; when it
boils add the tomatoes; make the soup quite hot (but do not let it boil),
and serve.
Cocoanut Pudding.--Butter a small dish, cut a sponge cake in slices,
place it in the dish, mix the yolk of an egg with a teacupful of milk,
pour it over the cake, then strew two ounces of grated cocoanut over it;
next beat the white of the egg to a froth, add a teaspoonful of pounded
sugar, and put over the top of the pudding; bake in a moderate oven.
Vegetable Soup without Meat.--Cut up a plateful of all kinds of
vegetables, viz., onions, carrots, potatoes, beans, parsnips, celery, peas,
parsley, leeks, turnip, cauliflower, spinach, cabbage, lettuce, or as many
of these as you can procure. Put a large lump of butter (as big as a large
egg) into a saucepan; when very hot, put in the onions, stir; when light
brown, stir in a dessertspoonful of flour, fry until deep gold colour, stir
in a pint of boiling water, some pepper and salt, add all the vegetables,
let them simmer (adding more water if necessary) for two hours; put
the whole through a sieve, make hot again, and serve.

Raspberry Sponge.--Dissolve half an ounce of gelatine in half a pint of
milk. Beat three large tablespoonfuls of raspberry jam in another half
pint of milk, and rub it through a sieve; add a teaspoonful of pounded
sugar, a little grated lemon peel, the white of an egg, and the