Mrs. Maclurcan's cookery book

Mode. — Put the macaroni on to boil, slice the onion, place in a pie-dish with two tablespoonfuls of butter, put in the oven, when cooked slice the tomatoes and add with the macaroni (if boiled enough), cayenne and salt, cover with breadcrumbs and bake for half an hour. 495— MACARONI A L'INDIENNE. i lb. macaroni (boiled) 2 teaspoonfuls of curry Saltspoonf ul cayenne powder 1 onion and 1 apple ^ teaspoonful salt Tablespoonful of butter. Mode. — Slice the onion very thin, put in the saucepan with the butter, salt, cayenne and curry powder, add the apple, when well cooked mix them with the macaroni which has been previously boiled. Serve hot. 496— CAULIFLOWER AU GRATIN. 1 cauliflower 5 ozs. cheese Tablespoonful made mustard J cupful of white sauce Breadcrumbs Butter. Mode. — Boil the cauliflower until tender, put in an entree dish as flat as possible ; mix half the cheese in the white sauce, mustard, cayenne, pour over the cauliflower and allow it to soak in, then put on the rest of the cheese and cover with breadcrumbs, put on small pieces of butter and bake until a nice brown. Serve very hot. 497— PRAWNS MANTALINI. i lb. prawns 1 tin mushrooms Cayenne 1 tomato 3 ozs. butter Juice of a lemon. Savouries. Mode. — Put the prawns, tomato and mushrooms through the mincing machine, then put into a saucepan with the butter, cayenne and lemon juice. Allow this to come to a boil, and serve on hot toast with a slice of lemon. 498— PRAWNS A LA FRANCAISES. ^ pt. picked prawns 4 ozs. butter i cupful white sauce Cayenne Juice of a lemon. Mode. — Put the butter, lemon juice and cayenne into a saucepan, then put in the prawns, allow them to cook until the butter is pink, then add the white sauce. Serve on toast with a slice of lemon. 499— RUSSIAN CREAM. 1 tin cod's roes (soft) i pt. cream or good white Juice of a lemon sauce 1 egg Cayenne. Mode. — Put the cod's roes into a mortar with the cream or white sauce, beat up until perfectly smooth then add the egg, cayenne, and juice of a lemon, put into a saucepan and allow to come to a boil. Serve on small pieces of toast. 500— SARDINE SANDWICHES. 1 tin sardines 1 lemon Butter Cayenne. Mode. — Empty the tin of sardines out, take away all the bones and skin, then pound them up in a mortar with one tablespoonful of butter, half a saltspoonful of cayenne and the juice of the lemon. Cut some very thin bread and butter, spread the mixture fairly thick and cover with another piece of bread and butter. Cut away all the crust and lay neatly on a d'oyley. Savouries. 501— DEVILLED SARDINES. 5 large sardines Mustard Butter Cayenne Mode. — Skin the sardines, make a mixture of a teaspoonful of mustard, a tablespoonful butter, half a saltspoonful cayenne, spread over the sardines, put in a very hot oven for five minutes. Serve on hot toast. 502— DEVILLED OYSTERS. A bottle of oysters (fresh) 4 tablespoonfuls curry 2 tablespoonfuls Worcester- powder shire sauce 2 eggs 1 tablespoonful anchovy sauce Saltspoonf ul cayenne ^ lb. butter ^ teacup milk. Mode. — Mix in a basin the butter, eggs, sauce, cayenne and curry powder ; put it in a saucepan and stir until it boils, then pour in the milk ; when it is boiling, thicken with a little flour. Ten minutes before serving add the oysters. Of course smaller quantities can be done. Serve with boiled rice. 503— WELCH RAREBIT.