Miss Cameron's cookery book

Seven large cooked potatoes, 2 Spanish onions boiled, ½ pint of white sauce, salt, pepper, and cayenne. Slice the potatoes, and chop the Spanish onions ; place a layer of each alternately on a buttered fire-proof china dish, dust well with salt and pepper each layer. Heat the sauce and pour over the whole. Sprinkle with finely-chopped parsley, and serve very hot as an entremet. Cheese a l'Horley. Cut either Cheddar or Gloucester cheese into finger lengths, and let them soak for some while in Marinade No. 2 (see recipe); then dip the fingers into a Kromeskie batter (see recipe), fry them in hot fat ; drain on kitchen paper. Serve with a sprinkling of grated cheese over them. This makes a delicious savoury. Cheeee Savoury. Three oz. cheese, the yolk of 1 egg, 2 oz. butter, a saltspoonful of mustard, cayenne pepper, and salt to taste. Grate the cheese, add to it the yolk of egg, butter, mustard, cayenne pepper, and salt. Mix all well together. Cut some rounds of bread; lay the paste as above thickly over each round. of bread ; lay the paste as above thickly over each round. Put them in an oven, and let the cheese become slightly brown. Serve quite hot. Tomato Jelly* Two lb. of tomatoes, a little cayenne pepper, salt, and 2 shallots. Place tomatoes and seasoning in a stewpan and boil them till quite tender. Melt 1 oz. of gelatine and pour into the mixture, then pass all through a sieve, and pour into a wetted mould. Serve with chopped aspic jelly. Salade a la Ruflse. Border mould of aspic jelly decorated with hard-boiled egg, carrot, turnip, peas, chopped truffles, and pieces of boiled chicken. Eighteen pieces of tongue size of a shilling, ½ pint cooked carrot, ½ pint cooked turnip, ½ pint cooked potatoes, 18 fillets of anchovies in half, 6 truffles, 12 button mushrooms, all small put. Mix all together in a pan and put on ice till wanted. Before serving, season with pepper, salt, 1 tablespoonful of oil, 2 of tarragon vinegar. Turn out the aspic mould, and fill the centre with the mixture. Pour over a spoonful of oil and vinegar, and send to table. Artichokes au From age. Wash and peel some Jerusalem artichokes, cut them into cone shapes, and boil till tender, but not soft. Let them cool, roll thickly in grated cheese, then in egg and bread crumbs, and fry a golden colour in hot fat. Garnish with fried parsley. Cucumbers a la Poulette. Two large cucumbers, 1 boiled Spanish onion, ½ pint white sauce, yolks of 2 eggs, salt, pepper, and cayenne to taste, the juice of half a lemon. Cut the cucumbers into slices (cut them as thin as for salmon), and boil in salted water for four minutes. Cut the onion in very thin slices, or chop it up. Bring the white sauce to the boil, season it well with salt and pepper, some chopped parsley, and the lemon juice. Put into it the cucumber and onion, gently simmer for a few minutes, then take off the fire and stir in the yolk of eggs. Pour on to a dish, and send to table at once. Ham Butter. Quarter lb. grated ham, 1 hard-boiled yolk of egg, 3 oz. fresh butter, cayenne pepper to taste, a few drops liquid carmine to colour. Pound all well together, spread on toast for breakfast or savoury. This makes a nice stuffing for hard-boiled eggs or cold boiled cucumbers. Devil Paste, for Game, etc. One teaspoonful French mustard, 1 saltspoonful English mustard, 1 dessertspoonful chopped hot Chutney, a dust of cayenne, black pepper, and salt. Mix all together, and use. To Blanch Parsley. Pick the leaves of the parsley, put into cold water, with a little salt, and a very tiny bit of soda. Bring to the boil, strain, and leave in cold water till required. Lax Puree. Two oz. lax, 1 tablespoonful thick white sauce, 1 oz. butter, cayenne pepper, and a little carmine to colour. Pound all together, season, colour pale pink, and use. Friars Omelette.