Mrs. Maclurcan's cookery book

Mode. — Peel the vegetable marrow and cut into small pieces about two inches square and about half an inch thick ; put it on to boil with a tablespoon ful of salt ; when tender take it out, put a layer of it in a buttered piedish with half of the white sauce and half the cheese ; then add cayenne and salt to taste ; put in the remainder of the vegetable marrow ; cover with the rest of the white sauce and cheese ; put a layer of breadcrumbs over it and pieces of butter ; bake for fifteen minutes or until it is a nice brown. 444— VEGETABLE MARROW ESPAGNOLE. 1 small vegetable marrow ^ cupful white sauce 1 cupful grated cheese Cayenne and salt. 1 small vegetable marrow 2 large tomatoes Butter 1 lb. of mincemeat 1 onion Pepper and salt. Savouries. Mode. — Slice the onion very thin, put it in a saucepan with a tablespoonful of butter, pepper and salt to taste ; when well cooked slice the tomatoes and add them to the onion ; cover the saucepan and allow them to boil for half an hour ; then peel the vegetable marrow, cut a small piece from the top and scoop out the inside ; mix the mincemeat with the tomatoes and onion, season well, then stuff the vegetable marrow with it ; put on the piece you cut off and bake for an hour 445— DEVILLED ALMONDS. 1 lb. almonds (Jordan) Clarified dripping Salt Cayenne. Mode. — Pour boiling water over the almonds to blanch them ; when they are blanched wipe them perfectly dry and drop them singly into boiling dripping or butter ; allow them to boil for half an hour or until they are nice and crisp, then strain and lay on a sheet of blotting paper ; sprinkle fine salt over them with a little cayenne ; put them in a close tin and they will keep crisp. 446— ROSETTI. 2 cupfuls cold boiled rice ^ lb. minced tongue or ham 2 hard-boiled eggs 1 onion Pepper and salt ^ cupful milk Tablespoonful of butter. Mode. — Chop the onion very fine, put in a frying pan with the butter ; when cooked mix the rice, ham or tongue chopped very finely, also the eggs ; put into the frying pan with the onion and milk ; salt and pepper to taste ; fry for a quarter of an hour. This is a nice breakfast dish. 447— SAVOUEY EICE PUDDING. 1 teacupful of rice 2 large onions 2 eggs i lb. butter A cupful of grated cheese Chopped parsley Pepper and salt. Savouries. Mode. — Put the rice into a saucepan with plenty of water and the onions, and a little salt ; boil for half an hour ; strain, and take out the onions ; mix with the rice, the eggs well beaten, butter, chopped parsley, cheese, pepper and salt to taste ; mix these well together, put in a buttered basin ; tie down with a cloth and boil for two hours. Serve with melted butter, in which you can put some pickles chopped very fine. 448— CHEESE FINGERS 3 ozs. grated cheese 3 ozs. flour 2 ozs. butter ½ teaspoonful Elliott's Salt and cayenne to taste Queensland baking powder Mode. — Mix the flour and butter well together, then rub in the grated cheese ; moisten them with sufticient milk to make it a stiff paste ; roll out and cut into fingers of about three inches long and one inch wide ; bake on a tin in a brisk oven for five minutes, to a light brown color. 449— CHEESE SANDWICHES. 4 ozs. cheese 1 oz. butter 1 teaspoonful dry mustard Lemon juice Slices of cucumber Slices of bread and butter Cayenne.