Soyer's standard cookery

Take the cooked corn and beat it in white, cheese, or tomato sauce, and then leave until cold. Form into rissoles, egg and crumb and fry. Serve very hot, garnished with fried parsley. Corn Au Gratin. Cook the corn as before, and have ready some white sauce. Heat a fireproof dish, butter it, and sprinkle with some fine brown crumbs. Heat the corn in the sauce and place it in the dish, cover with cheese and crumbs, and bake for twenty minutes in a hot oven. Corn with Buttered Eggs. Have ready the buttered egg, and pile it in the center of a hot fireproof dish, surround with the cooked corn and garnish with small circles of fried bread. Egg and Corn Toast. Prepare the egg and corn, stir them together, and serve very hot on buttered toast. Corn Fritters. Take half a can of corn, two eggs, two tablespoonfuls of flour, one tablespoonful of finely-chopped parsley, seasoning to taste. Drain the corn into a bowl; stir in the flour carefully, add the parsley, season, and lastly, well beat the eggs and stir those in. Have ready some boiling fat in a fryingpan, into which the batter should be dropped in dessertspoonfulls. Drain on kitchen paper, and serve at once on a hot dish. Haricot Beans. Haricot beans must be soaked for quite twelve hours in cold water, then put into a pan with cold water slightly salted (half an ounce of salt to one gallon of water), brought slowly to the boil, then drawn to side of fire, and simmered for about two hours. Haricot Beans with Tomato Puree. Cook the beans as above, and serve, covered with some tomato puree. Haricot Beans a la Milanaise. Cook the beans as usual and serve with a covering of sauce a la Milanaise, which should be made in the following manner : — Blanch four onions, then dry and cut them up, place them in a saucepan with a pinch of sugar, one ounce of butter and a small spoonful of salt. Boil a tablespoonful of rice, and when cooked add it to the onion; moisten with one-half pint of milk or water, cook slowly, stirring occasionally; when the onions are soft add one tablespoonful of finely-grated cheese. Mix well, and pass through a sieve, add to this onehalf pint of white sauce, mix thoroughly, repeat, and pour over the beans. Lentils. Soak the lentils for at least twelve hours in cold water. Then drain and place them in a pan with cold salted water (one gallon of water to one-half ounce of salt), bring them to the boil and then simmer until the lentils are quite soft, say for about one hour. After having been cooked like this they can be served as advised for haricot beans or plain, save for the addition of a pat of butter melting among them, a sprinkling of chopped parsley, and a soupçon of pepper and salt. Lentil Fritters. Take four ounces of cooked lentils, two ounces of breadcrumbs, one braised onion, one egg, celery salt, and pepper. Mix well. Take up pieces about the size of a walnut, and fry a golden brown. Broiled Mushrooms. Skin the mushrooms and cut off the stalks; place them on a greased tin, sprinkle with butter, pepper and salt and cook in the oven or before the fire. Pour off the liquor from the mushrooms, make some toast and spread with butter, and then pour the mushroom liquor over. Place the mushrooms on the toast and serve very hot. Mushrooms on Toast with Devonshire Cream.