To 4 well-beaten fresh eggs add 4 tablespoonfuls of cream, a little salt and pepper, and a dessertspoonful of finely- chopped chives✪ Friars Omelette ; whip all togetnar. T?w\, 1 <yi». Wtost \el va. liix lit IS MISS CAMERON'S COOKE BY BOOK. 127 *tielette-pan over the fire, and when quite hot pour in the fixture, place a cover over (a common plate will do), place U* the oren for four or five minutes; when nicely risen and browned turn on to a hot dish, sprinkle a little chopped parsley over, and send to table. Cheese Omelette. Six eggs, 4 tablespoonfuls of milk, 3 oz. grated cheese, salt and pepper. Whip all together and fry quickly in 2 oz. butter✪ Cheese Omelette in an omelette-pan, brown under the gas grill or in the oven, and serve. Cornflour and. Cheese Fritters. Two oz. Brown and Poison's cornflour, 1 pint of milk, 8 oz. grated cheese (Parmesan is the beet), 1 yolk of egg f salt, pepper, and cayenne✪ Cornflour and Cheese Fritters. Boil the milk and corn- flour five minutes, until it leaves the sides of the sauce- pan quite clear, take off the fire, stir in the yolk of egg and cheese, then seasonings, and mix well. Pour the mixture en to a greased or wet baking-sheet or plate, let it set, then cut into rounds the size of a wine-glass top, egg and bread crumb, fry in hot fat, drain on paper, and serve hot. Cheese and Celery. Two heads of celery, £ lb. grated cheese, J pint milk, 1 oz. breadcrumbs, pepper and salt✪ Cheese and Celery. Wash and boil the celery till tender, then mash it up with a fork, put a layer of celery and a layer of grated cheese alternately, with the pepper and salt, in a fire-proof china dish or a piedish which has been buttered, sprinkle cheese over last, then the bread crumbs, .pour in the milk, put one or two small pieces of butter on the top, and cook twenty minutes in the oven. 128 MISS CAMERON'S COOKERY BOOK. (Eufs a Coqueliere. «^ Take 6 "cocottcs" and put a little clarified butter into each, then break new-laid eggs into same, and poach. Pre- pare hot devilled sauce, adding a little anchovy butter, and pour on to the eggs prior to serving. For devilled sauce, see "Sauces." Fricassee ot Broad Bean*. Two lb. of young beans, a tiny bunch of herbs (parsley, thyme, bay leaf), J pint of white stock, 1J oz. butter, 1 \ oz. flour, 1 raw yolk of egg, juice of half a lemon, pepper and salt to taste. Boil the beans with a little salt, a tiny pinch of soda, and the herbs, then skin them ; make a white Bauce with the butter, Hour, and stock ; when boiled for five minutes add a tablespoonful of cream, the yolk of egg, and thlrieippn juice, stir over the fire till it thickens, then mix the beans^Ji&L^ make quite hot, turn on to a dish, place little fried T^fcya round, and sprinkle over all a little cooked tongue or hanN^ nel)r minced > and a little ^Vpti parsley. VJ ^routes. ■Kidneys sur 0^ Three or four sheep's kidney*, i\ Dt f*" "J?* * JVj flour, 1 teaspoonful of finely-di ^ 1" * ^ mustard, some rounds of bread fried I ^° ^JV and salt. Chop the kidneys into snT bmkly „ the butter for two minutJ ■to into them the flour, then graduallv a little salt, pepper, the mustard, 4 together for five minutes, then pile the I on the fried croutes; decorate prettily i of egg rubbed through a sieve, and it* serve hot on a dish-paper, and garnish! Ths qmntlty wiU mftke ^ w ^ | *«luey can be used instead ol fciwgv a oz. 01 Dutter, pepper [all dice and fry them i, turning them orer; add the stock or milk, jid parsley. Cook aD mixture in little heapi vith hard-boiled yolk Me pieces of ohilieej 1 with fried parity. liked, i lb. of « MISS CAMERON'S COOKERY BOOK. 129 Eggs a la Turque. ✪ Eggs a la Turque

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To 4 well-beaten fresh eggs add 4 tablespoonfuls of cream, a little salt and pepper, and a dessertspoonful of finely- chopped chives ; whip all togetnar. T?w\, 1 <yi». Wtost \el va. liix lit IS MISS CAMERON'S COOKE BY BOOK. 127 *tielette-pan over the fire, and when quite hot pour in the fixture, place a cover over (a common plate will do), place U* the oren for four or five minutes; when nicely risen and browned turn on to a hot dish, sprinkle a little chopped parsley over, and send to table. Cheese Omelette. Six eggs, 4 tablespoonfuls of milk, 3 oz. grated cheese, salt and pepper. Whip all together and fry quickly in 2 oz. butter in an omelette-pan, brown under the gas grill or in the oven, and serve. Cornflour and. Cheese Fritters. Two oz. Brown and Poison's cornflour, 1 pint of milk, 8 oz. grated cheese (Parmesan is the beet), 1 yolk of egg f salt, pepper, and cayenne. Boil the milk and corn- flour five minutes, until it leaves the sides of the sauce- pan quite clear, take off the fire, stir in the yolk of egg and cheese, then seasonings, and mix well. Pour the mixture en to a greased or wet baking-sheet or plate, let it set, then cut into rounds the size of a wine-glass top, egg and bread crumb, fry in hot fat, drain on paper, and serve hot. Cheese and Celery. Two heads of celery, £ lb. grated cheese, J pint milk, 1 oz. breadcrumbs, pepper and salt. Wash and boil the celery till tender, then mash it up with a fork, put a layer of celery and a layer of grated cheese alternately, with the pepper and salt, in a fire-proof china dish or a piedish which has been buttered, sprinkle cheese over last, then the bread crumbs, .pour in the milk, put one or two small pieces of butter on the top, and cook twenty minutes in the oven. 128 MISS CAMERON'S COOKERY BOOK. (Eufs a Coqueliere. «^ Take 6 "cocottcs" and put a little clarified butter into each, then break new-laid eggs into same, and poach. Pre- pare hot devilled sauce, adding a little anchovy butter, and pour on to the eggs prior to serving. For devilled sauce, see "Sauces." Fricassee ot Broad Bean*. Two lb. of young beans, a tiny bunch of herbs (parsley, thyme, bay leaf), J pint of white stock, 1J oz. butter, 1 \ oz. flour, 1 raw yolk of egg, juice of half a lemon, pepper and salt to taste. Boil the beans with a little salt, a tiny pinch of soda, and the herbs, then skin them ; make a white Bauce with the butter, Hour, and stock ; when boiled for five minutes add a tablespoonful of cream, the yolk of egg, and thlrieippn juice, stir over the fire till it thickens, then mix the beans^Ji&L^ make quite hot, turn on to a dish, place little fried T^fcya round, and sprinkle over all a little cooked tongue or hanN^ nel)r minced > and a little ^Vpti parsley. VJ ^routes. ■Kidneys sur 0^ Three or four sheep's kidney*, i\ Dt f*" "J?* * JVj flour, 1 teaspoonful of finely-di ^ 1" * ^ mustard, some rounds of bread fried I ^° ^JV and salt. Chop the kidneys into snT bmkly „ the butter for two minutJ ■to into them the flour, then graduallv a little salt, pepper, the mustard, 4 together for five minutes, then pile the I on the fried croutes; decorate prettily i of egg rubbed through a sieve, and it* serve hot on a dish-paper, and garnish! Ths qmntlty wiU mftke ^ w ^ | *«luey can be used instead ol fciwgv a oz. 01 Dutter, pepper [all dice and fry them i, turning them orer; add the stock or milk, jid parsley. Cook aD mixture in little heapi vith hard-boiled yolk Me pieces of ohilieej 1 with fried parity. liked, i lb. of « MISS CAMERON'S COOKERY BOOK. 129 Eggs a la Turque.

Miss Cameron's cookery book