Miss Cameron's cookery book

Boil 4 eggs hard, divide them in half. When shelled, put the yolks into a basin with 1 oz. of butter, 1 oz. of grated cheese, 1 oz. of bread crumbs, salt and cayenne. Mix all together, and fill the white halves. Dish on chopped aspic and endive, or small cress. Westphalia Balls. Half lb. cold boiled potatoes, 2 oz. cooked ham grated, teaspoonful chopped parsley, 1 yolk of egg, salt, and pepper. Rub the potatoes through a wire sieve. Mix into them the ham, egg, parsley, and seasoning. Make into small balls egg and breadcrumb and fry a golden brown. Cheese Straws. Two oz. of flour, 2 oz. of grated Parmesan, 12 oz. of butter, 1 yolkof egg. Mix into a paste, adding a dust ot cayen pepper; roll out one-third of an inch thick, cut into straws and bake in a quick oven. These keep well if pot is a tin box and kept covered. Tomato Omelette. Four ripe tomatoes, 1 teaspoonful flour, 1 giU of milk, 4 eggs, pepper and salt to taste. Peel the tomatoes and rob them through a sieve. Make a paste with the flour and milk; add to this the eggs well beaten, the tomatoes, and seasoning. Pour into an iron frying-pan and cook first over the fire till set, then finish under the grill or before the fire. Serve very quickly. Tomatoes a la Berlin. Three or four ripe tomatoes, 1 set of calf's or sheep's brains, } pint of B6chamel sauce, 1 tablespoonful chili vinegar, 1 teaspoonful chopped parsley, 1 tablespoonful cream, 1 yolk of egg, f salt, pepper, and cayenne to taste. Cut a piece off the stalk ond of the tomatoes, and scoop out the inside. Blanch and cook the brains for five minutes. Chop them, put them into the Bechamel sauce, add the cream, yolk of egg, vinegar, and parsley; season to taste. Fill' the tomatoes with this mixture. Place them on a buttered tin in the oven for ton minutes, and servo on croutons. Tomatoes au Otratin. Four ripo tomatoes, J lb. mushrooms, ½ a shallot, 1 teaspoonful chopped parsley, 2 yolks of eggs, salt and pepper to taste. Cut off the bottoms of the tomatoes and scoop out the inside. Chop the mushrooms and shallot and fry five minutes in a little butter with the parsley. Take off the fire and stir in the yolks of eggs. Fill the tomatoes with the mixture ; sprinkle with grated cheese and bread crumbs, and put in the oven to get thoroughly hot : serve on fried rounds of bread or toast with watercress round. Eggs a la Princesse. Six eggs, 2 oz. finely-minced ham, 1 teaspoonful chopped parsley, 1 oz. butter. Butter a dish and break into it the eggs, and bake them for three minutes or till set. When done take a round cutter and cut each egg neatly, leaving a white border round the yolk. Butter some rounds of toast the same size as the egg, cover with the chopped ham, lift each egg carefully on to the top of the ham; dish, and sprinkle with the parsley. Savoury Bice. Two tablespoonfuls of rice, \ pint good stock, \ a tomato, 1 shalot chopped fine, 1 oz. of butter, pepper and salt. Put all these in a stone jar, cover with perforated paper, and cook gently in the oven for two hours. Before dishing mix ½ lb. of any cold meat chopped fine. Tarragon Eggs. Four hard-boiled eggs, £ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful of tarragon vinegar, 2 yolks of eggs. Boil the eggs seven minutes, and cut in slices. Lay them in a buttered pie-dish. Have the sauce hot, and mix into it the yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake ten minutes. Serve with croutons round. Beetroot, to Boil.