Cookery for every household

Warm the sauce, which must be thick and good, in a small saucepan and add to it the eggs and ham, both finely chopped. Add also the chopped parsley, a little grated lemon rind and lemon juice, and a seasoning of pepper and salt. Mix well and spread the mixture on a plate to cool. Then form it into small cork -shaped rolls, using a little flour to prevent it from sticking to the board and knife. Cut some small and very thin slices of bacon, wrap the egg rolls in these, then dip them in frying batter, and fry in boiling fat. 2414. Gniocchl I lb. semolina. | pt. milk. | pt. water or 'white stock. Butter. Grated cheese. Salt. Pepper. 1 egg. White bread-crumbs. Put the milk and stock or water into a saucepan, and bring them to the boil. Sprinkle in the semolina like rain, and stir a few minutes until smooth and thick. Then add half the butter, and cook a few minutes longer, stirring all the time. Now remove the saucepan from the fire, and stir in the egg well beaten and half the cheese (Gruyere or Parmesan is the best). Season to taste with pepper and salt, and spread the mixture on a greased plate, and let it stand until cold. Now cut it into squares, or form it into quenelle-shaped pieces with a spoon, and arrange these in a greased and fireproof dish, sprinkling them with more cheese, and laying on some small pieces of butter. Then coat the top with bread-crumbs and cheese mixed, also some more butter, and bake in a good oven until nicely browned. Serve very hot. Note. — Sometimes a cupful of white or tomato sauce is poured over the gniocchi before the coating of bread-crumbs is put on. 2415. Golden Buck Make in the same way as Welsh Rarebit (Recipe 2440), and serve with one or two poached eggs on the top. Golden Buck 2416. Ham and Eggs with Tomatoes 4 or 5 eggs. 4 or 5 slices of ham. Salad oil. 2 or 3 tomatoes. 1 tea-sp. chopped onion. 1 dessert-sp. salad oil. A pinch of thyme. Salt. Pepper. 1 tea-sp. chopped parsley. First prepare the tomatoes. Peel them carefully, cut them in two, squeeze out the seeds and watery part from the centre, and then cut the tomatoes themselves in rough pieces. Heat a dessert-spoonful salad oil or butter in a small saucepan, put in the chopped onion, and cook it slowly a few minutes, then add the prepared tomato, Ser, salt, and a pinch of powdered thyme. Cook reduced to a soft thick pulp, and add the chopped parsley at the last. Fry the eggs in salad oil until nicely browned, being careful to keep them of a uniform and compact shape. Lift them out of the pan as they are cooked and keep them warm. Have ready an equal number of thin slices of ham, and fry them lightly after the eggs. To Serve. — Arrange the ham and eggs alternately round a dish and put the tomato pulp in the centre. Note. — A little chopped pickle may be added to the tomato mixture if liked. 2417. Haricot Beans and Bacoa | lb. haricot beans. | Seasoning. \ lb. sliced bacon. ( Chopped parsley. Wash and soak the beans and cook them until tender, according to directions given in Recipe 613. When ready, drain as dry as possible. Cut the bacon in convenient-sized slices, fry it, and keep it hot. Then toss the beans in the bacon fat, season them with pepper and salt, and sprinkle with chopped parsley. Pile up the beans on a hot dish, and arrange the bacon round. 2418. Hominy Fritters