Mrs. Maclurcan's cookery book

4 tablespoonfuls grated cheese A wineglass of ale 2 tablespoonfuls butter Cayenne and salt ■J- a tablespoonful mustard. Mode. — Put the ale in a saucepan with the butter, then put in the cheese (a moist cheese is the best) add the cayenne, salt and mustard, and stir until it boils. Serve at once on hot buttered toast. 504— CRAB A LA FRANCAISES. Flesh of one crab 3 ozs. butter Juice of a lemon Cayenne A little cream or white sauce. Savouries. MODE. — Pick the flesh from the crab, put the butter in the saucepan, with the juice of a lemon and cayenne. When boiling put in the flesh from the crab, and then the cream or white sauce. Allow it to boil, and serve on hot toast with a slice of a lemon. 505— WELCH RAREBIT AND POACHED EGGS. Make the rarebit as above (recipe No. 503), on each piece of toast pour over some of the rarebit, then poach an egg, lay on top and serve at once. 506— CUCUMBER SANDWICHES. Thin bread and butter Cucumber Cayenne Potted ham. Mode. — Cut your bread as thin as a slice of cucumber, mix the butter and a little potted ham together, sprinkle with cayenne, spread this mixture on the bread, and between each piece of bread place a slice of cucumber. These sandwiches must be cut very thin and delicate. 507— CELERY AU GRATIN. 1 bunch celery 1 oz. grated cheese 1 oz. breadcrumbs ^ pt. white sauce 2 tablespoonfuls butter Salt and pepper. Mode. — Cut the celery into pieces about two inches long, and put into a saucepan to boil until tender ; drain it and place it in a flat dish, sprinkle it well with pepper and salt, then roll each piece into the white sauce (which ought to be rather thick), then into the breadcrumbs. Butter a pie-dish and place in very neatly, so that they do not touch and sprinkle the cheese over and any breadcrumbs that remain spread pieces of butter on, and bake it until a nice brown. Serve on toast, 508— CAULIFLOWER AND OYSTER SAUCE. 1 cauliflower 2 doz oysters 1 tablespoonf ul of butter i a pt. of milk 2 tablespoonfuls of flour Salt and pepper. Savouries. Mode. — Cut away the outside leaves from the cauliflower, wash it carefully, and place it into a large saucepan of boiling water (into which you must put one tablespoonful of salt), the flower down. Boil it until quite tender, take it up and put it in a colander over the saucepan to strain while you make the sauce : — Half a pint of milk, half pint of the water that the cauliflower was boiled in and a little of the liquor from the oysters. Mix the flour to a smooth paste with a little of the oyster liquor, and stir with the milk, etc. ; add the butter and pepper and salt to taste. 509— DEVILS ON CHARIOTS. 6 sheeps kidneys 12 slices of bacon Cayenne Teaspoonful chopped Salt parsley 6 slices of toast. Mode. — Cut each kidney in halves lengthways and roll each half in a slice of nice fat bacon, sprinkle freely with cayenne pepper ; place them in a small pie-dish, pack tightly together, scatter the parsley over and bake for twenty minutes in a fast oven. Place two pieces on each slice of toast and serve at once 510— EGGS AND BEETEOOT. 3 eggs 2 slices of beetroot A little cold chicken or meat Pepper and salt Lettuce.