The new century cookery book

Cook the semolina or florador in the milk (let the milk and butter boil up, and stir in the semolina) ; cook slowly for ten minutes. Season with a little salt, pepper, and a pinch of grated nutmeg ; add three yolks of eggs, and the cheese ; beat up well and spread on a flat dish to cool. Stamp out into shapes (oblong or round), dip in beaten egg, crumb well, fry in hot fat or clarified butter, strain on a cloth ; dish up on a folded napkin, garnish with fried parsley, and serve. 1925. Petits Cannelons au Florador. — \ lb. nouille paste, 4 oz. florador, 1 oz. butter, 1 pint milk, 2 oz. grated cheese, 1 egg, 2 slices cooked ham or tongue, bread-crumbs, salt, pepper , frying-fat or butter. Put the milk and butter in a stewpan ; when boiling sprinkle in the florador, stir and boil gently for ten minutes, then add the grated cheese and a pinch of salt and pepper to taste. Spread the mixture on a flat dish. Boll out the nouille paste very thinly, cut it into even-sized pieces about an inch wide and three inches long. Spread the centre with a thick layer of the mixture, put a strip of ham or tongue in the middle of each, wet the edges a little and roll each piece neatly, so that the paste completely envelops the mixture. Beat up the egg, brush over the cannelons, roll them in bread-crumbs ; when dry egg and crumb again ; fry in hot fat or clarified butter, drain, and dish up on a napkin or lace-paper ; garnish with parsley. 1926. Attereaux a l'Imperiale. — 3 oz. semolina or coarsegrained fiorador, % pint milk, 1 egg, 2 yolks of eggs, | lb. Gruyere cheese, seasoning , \ oz. butter, bread-crumbs, frying-fat. Put the milk in a stewpan, add a small blade of mace, 1 small bay-leaf, and the butter ; when it boils stir in the semolina or fiorador. Let it cook while stirring for about ten minutes, season with salt, pepper, nutmeg ; remove the mace and bay-leaf, add the two yolks of eggs and a tablespoonful of grated cheese. Stir over the fire until the liaison of egg is formed ; then turn out on a plate or dish and let cool. The cheese should be cut into quarter-inch thick slices and into rounds about three-quarters of an inch in diameter. When the mixture is cold stamp out some rounds the same size as the cheese ; fasten four rounds of the latter with alternate rounds of cheese (three) on to a skewer, and proceed thus until all the mixture and cheese are used up. Beat up the eggs, dip each wooden or steel skewer shape in the egg, cover with bread-crumbs, and fry in hot fat a golden brown. As soon as the frying is completed remove the shapes from the skewers, and fasten them on to silver-plated skewers, fix these on a round of toasted bread placed ready on a dish, and serve at once. 1927. Golden Sluch. — £ lb. Cheddar cheese, 1 oz. butter, a wineglassful of ale, celery salt, Nepaul pepper, 2 eggs, 1 tablespoonful cream, £ teaspoonful lemon-juice, i teaspoonful Worcester sauce. A slice of buttered toasted bread.