Tried favourites cookery book

half a minute. Take off shells. Cut crust off toast, and butter. Chop up whites of eggs and lay on top of toast, then the other half of cheese, a little pepper and salt, and one tablespoonful of sauce. Put other piece of toast on top of this, and put the rest of sauce over. Rub yolks through sieve over top. Sprinkle a little parsley over and a little salt and pepper. Heat in oven for a minute or .so." Sheep's Tongues. 2 Sheep’s Tongues, 1 tablespoonful Flour, 1 dessertspoonful Minced Parsley, 1 or 2 tablespoonfuls Milk, Salt. Well wash tongues in wann water, paying particular heed to the roots. Lay them in pan with just enough water to cover them. Bring to the boil, add the salt, and simmer from 1 to 1| hours.' ] 0 minutes before ready, add parsley, and the flour mixed to a sinooth batter with the milk and simmer 7 minutes. Take out the tongues, divide each one lengthwise, and pour over the sauce and serve. A few rolls of grilled bacon are a nice addition. Tongue Toast. Grate finely the remains of a tongue and mix with it the yolk of an egg or a. spoonful of cream, finely chopped parsley, and pepper. Make it very hot, but not boiling, and pour it on fingers of well-buttered toast. Sprinkle thickly Avith fine bread crumbs, and brown liefore fire. Welsh Rare-bit. i lb. Cheddar Cheese, 1 Egg, 2 tablespoonfuls Milk, and i teaspoonful Mustard. Have ready two slices of nice buttered toast, about ^ inch thick. Grate the cheese and put into a small pan, drop the egg in, add the milk and mustard, allowing all to come to boiling point. Pour it on the buttered toast, and cut into nice little squares. White Puddings. i lb. Oatmeal, crisped in oven; { lb. Liver parboiled and grated; and 2 oz, finely chopped Beef Suet. Put in skins got at butcher’s, and boil or steam 1 hour pricking well all over to prevent bursting. Walnut Cutlets. 4 oz. Bread Crumbs, 1 oz. shelled Walnuts, 1 teaspoon Butter, 1 teaspoon grated Onion, ^ teaspoon Flour, 1 teacup Milk, white of 1 Egg, 1 Lemon. Run bread "crumbs and skinned walnuts through a nut mill ol‘ bread grater. Then mix with butter and onion. Melt a large teaspoonful butter in pan with the flour and add the milk gradually. When it boils, add the other ingredients, pepper, and white of egg. Hemove from fire, add teaspoon. lemon juice. Stir well, and turn out on dish to cool. Shape into cutlets, dip in Avhite of egg and bread crumbs, and fry’. Serve with bread sauce or tomato sauce. PUDDINGS, PASTRY, &c. Before putting milk into pom to boil, put a little cold wciter in pan, bring to boil, and then add milk; this prevents milk catching. To prevent milk running over when it comes to the boil, put a spoon in. When you are cooking anything with milk, and require to add a little salt, do not put it in till the last, as it will curdle the milk. T o scald milk, set it in a jug or basin in a pan of cold water over the fire- When the water boils the milk is scalded. Never leave a spoon in the saucepan if you wish the contents to cook quickly, and in any case a metal spoon should never be allowed to stand in a boiling saucepan containing fruit or any acid.