The King's College Hospital book of cooking recipes

Mix and roll out thin and cut into shapes and bake in an oven not too hot. Mrs. Crack. Cheese Souffle. 20zs. Flour. 20zs. Butter. 20zs. Cheese (grated). 1 Egg. Jpt. of Milk. Pinch of Salt. Mix the flour, butter, cheese, and milk in a saucepan over the fire till they begin to thicken, after being melted. _ Remove the saucepan from the fire, and when quite cool whisk in the yolk of egg, and then the white, separately. Have a pie-dish ready, well buttered ; put in the mixture, and bake in a brisk oven half an hour. Mrs. Abbot. Cheese Straws (1). Mix 2ozs. of flour with same weight of grated cheese and breadcrumbs together, with 2ozs. of dissolved butter, a little salt and cayenne pepper; roll out quite thin and cut into long straws and bake in a flat floured tin for io minutes in a quick oven. Miss Birch. Cheese Straws (2). Make a paste with 6 ozs. of flour, 4ozs. of butter, 3ozs. grated Parmesan cheese, and as little water as possible; season it with salt, pepper and cayenne to taste; roll it out thin, cut it into narrow strips, brush them over with a little yolk of egg diluted with water; bake in a moderate oven and serve hot. Miss Baxter. Dish of Eggs. Break some eggs in a dish, being careful not to lay one yolk over another; drop over them some warm butter and breadcrumbs lightly, put in the oven until the whites are set and serve with parsley, garnishing the edges. Miss M. S. Owen. “ Dublin Lawyer ” (An Irish Savoury.) The flesh of a medium-sized Lobster. 2ozs. Butter. 1 wineglass of Sherry. Red Pepper and Salt to taste. A squeeze of Lemon. Heat all together in a silver dish over a spirit lamp, and serve with it crisp fingers of toast. Mrs. Macnamara. Egg Balls. Boil four or five eggs quite hard, take out the yolks, and beat in a mortar with salt and cayenne pepper. Make into a paste with the white of one or two eggs. Make into balls the size of marbles, roll in flour, and fry or brown before the fire. Mrs. Barnard. Egg Fondue. Make this by putting 6 eggs into a bowl and beating them lightly; add 4 tablespoonfuls of finely chopped or grated cheese, a good pinch of salt, and a dash of cayenne pepper. Put a tablespoonful of butter into a saucepan, turn in the mixture and stir constantly until the eggs are smooth. Serve at once on squares of buttered toast, on a hot dish garnished with parsley. This makes a good luncheon dish or a good savoury for dinner. Eggs a la Nevern. 4 Eggs. 20zs. cooked Ham. 4 rounds of Toast. 1 teaspoonful of chopped Parsley. A little Butter. Cut the ham very fine, and melt the butter in a pan, and make the ham hot in it. Poach the eggs, put them on the toast, arranging the ham round the border. Sprinkle each egg with the parsley, and serve very hot. Eggs a la Regence. Half a tomato (large onej to each person, and also a small round of hot buttered toast. For four persons 2 eggs, 1 tablespoonful of cream or milk, 1 tablespoonful of chopped parsley. Beat up the eggs, mix the parsley, milk, salt, and pepper. Melt a little butter in a stewpan, and when melted pour in the mixture, set over a slow fire till it is creamy and set (like buttered eggs), then have ready the 97 E