New Vegetarian Dishes

No. 86.—Savoury Mixture.

Another way.

• 2 tablespoons of bread crumbs.
• 2 tablespoons of chopped parsley.
• 2 shalots.
• 1 egg.
• ½ teaspoon pepper.
• 1 teaspoon salt.

Chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together.

No. 87.—Mushrooms à la Française.

• ½ pound mushrooms.
• 3 shalots.
• 1 gill tomato sauce.
• 1 gill of good brown stock.
• 1 teaspoon chopped parsley.
• 1 tablespoon vinegar.
• 1 small lump of sugar.
• Pepper and salt to taste.
• 2 potatoes.
• 2 Jerusalem artichokes.
• A few drops of lemon juice.
• 1 ounce butter.

Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce (see No. 155), stock, sugar, and one or two chopped mushrooms. Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. In the meantime, bake the mushrooms in the butter, and prepare the potatoes and artichokes as follows:—peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. Place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly.

No. 88.—Savoury Pancakes.

• 2 eggs.
• 2 ounces flour.
• ½ pint milk.
• ½ teaspoon grated lemon rind.
• ¼ teaspoon salt.
• ¼ teaspoon mixed sweet herbs.
• 1 shalot, or small onion.
• A shake of pepper.
• Butter for frying.

Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.

Note.—This quantity of batter should make six pancakes.

No. 89.—Green Peas and Carrots on Toast.

• 10 or 12 button carrots.
• ½ pint fresh green peas.
• A little more than a gill of white stock.
• 1 ounce butter.
• 1 ounce flour.
• 6 rounds of toasted bread.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

No. 90.—Baked Potatoes with Sage and Onion.

• 2 large potatoes.
• 6 onions.
• 2 teaspoons sage.
• 1 ounce bread crumbs.
• 2 ounces butter.
• ½ teaspoon each salt and pepper.

Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.

Apple sauce should be served with this dish and a rich gravy.

No. 91.—Casserole of Potatoes.

• 1 pound mashed potatoes.
• 2 tablespoons soaked lentils.
• 1 ounce butter.
• ½ ounce flour.
• ½ pint water.
• 1 shalot, or small onion.
• 1 egg.
• 1 hard-boiled ditto.
• 1 strip of lemon peel.
• 1 small lump of sugar.
• 2 teaspoons tomato sauce.
• ½ teaspoon salt.
• Pepper to taste.

Boil the lentils, water, lemon-peel and half the butter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:—place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.

No. 92.—Potato and Celery Balls.

• 1 pound mashed potatoes.
• 1 middling-sized head of celery.
• 1 ounce butter or frying oil.
• ½ teaspoon salt.
• A little pepper.

Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into balls or cakes, and fry in butter or plunge into boiling oil until nicely brown. They should be rolled in egg and bread crumbs before frying in oil.

No. 93.—Potatoes and Eggs with Celery Sauce.

• 3 eggs.
• 2 potatoes.
• 12 peppercorns.
• 1 ounce butter.
• 1 ounce flour.
• 1 pinch of mace.
• 1 small head of celery.
• 1 small onion.
• ½ teaspoon salt.
• 1 pint water.
• 1 gill of milk.

Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard. Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.

No. 94.—Fried Potato with Eggs.

A nice Breakfast Dish.

• 9 thick slices of cold potato.
• 3 hard-boiled eggs.
• 1 ounce butter for frying.
• 1 gill of good sauce.
• A little parsley.

Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.

Note.—Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.

No. 95.—Potato Olives.

• Potatoes.
• Forcemeat No. 77.
• Frying oil.

Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown. Remove the thread, and serve with sauces Nos. 172 or 177.

No. 96.—Potato Pyramids.

• 2 parsnips.
• Mashed potato.
• 1 gill of sauce No. 177.
• 1 ounce butter.
• Pepper and salt to taste.

Boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. Fry in the butter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. The potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly.

Carrot, turnip, toast or fried bread may be used for the bases in place of parsnips.

No. 97.—Stuffed Potatoes.

• 8 good-sized potatoes.
• 20 button mushrooms.
• 2 hard-boiled eggs.
• 1 teaspoon salt.
• 1 teaspoon sweet herbs.
• 2 ounces butter.
• 1 tablespoon minced parsley.
• 1 tablespoon milk or cream.
• 2 tablespoons bread crumbs.
• ½ teaspoon pepper.
• 1 egg.

Wash the potatoes well and boil them gently in their skins for fifteen minutes, lift them carefully out and place on one side to cool. Mix together all the ingredients for the stuffing, cut the potatoes carefully in half, scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture. Remove the skins, and brush over the divided parts of the potatoes with egg, join again and bind with thread if necessary, place in a baking tin with the butter, which has been previously melted, and bake in a hot oven twenty or thirty minutes. Serve with white sauce Nos. 184 or 185.

No. 98.—Stuffed Potatoes.

Another way.

• 6 medium-sized potatoes.
• 3 tablespoons fine bread crumbs.
• 2 teaspoons sage.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• 2 onions.
• 1 tablespoon cooked rice.
• 1 egg.
• 1 ounce butter.

Proceed as in previous recipe, substituting this stuffing. Take care to well brown the potatoes on both sides by turning them in the tin, and serve apple sauce as an accompaniment, also brown sauce No. 177.

No. 99.—Savoury Rice Balls.

• ½ pound cooked rice.
• ¼ pound mashed potatoes.
• 2 teaspoons parsley.
• 2 shalots.
• ¼ teaspoon salt.
• ½ teaspoon mixed herbs.
• A little pepper.
• ½ teaspoon grated lemon rind.
• Egg and bread crumbs.

Chop the parsley and shalots, and mix well with the other ingredients, shape into small balls, roll in the egg and bread crumbs, and fry in boiling oil until they become a golden brown colour, which will be in about half a minute.

No. 100.—Savoury Rissoles.

• 4 ounces mashed potatoes.
• 4 ounces cooked greens of any kind.
• 4 ounces cooked semolina.
• 1 onion.
• 1 egg.
• 2 tablespoons of sauce superbe No. 177.
• 1 tablespoon of Worcester sauce.
• Pepper and salt to taste.
• ½ ounce of butter.
• A little short pastry.

Mix the potatoes, greens, semolina, sauces, pepper and salt together, slice and fry the onion in the butter, and add to the mixture with half the beaten egg, and stir well again. A few fine bread crumbs may be added to give consistency if required. Roll the pastry out rather thin, cut into four-inch squares. Place about half a tablespoon of the mixture in the centre of each square, moisten the edges, and fold neatly over. Brush over the tops with the remainder of the egg, and fry in boiling oil until they turn a light brown.

No. 101.—Sage and Onion Patties.

• Sage and onion stuffing.
• Mashed potato.
• Butter.

Well butter some small patty pans, nearly fill them with the stuffing, then pile up with very rich mashed potato. Bake until nicely brown, turn out and serve quickly.

These are very suitable for a supper dish. The addition of apple sauce and gravy will be found an improvement.

No. 102.—Sausages.

• ½ pint soaked lentils.
• 1½ pints water.
• 4 teaspoons sage.
• 1 teaspoon mixed herbs.
• 1 teaspoon salt.
• 1 teaspoon pepper.
• ½ teaspoon grated lemon rind.
• A little grated nutmeg.
• ½ ounce butter.
• 1 egg.
• ½ pound bread crumbs.
• 3 onions.
• Egg and bread crumbs.
• Frying oil.

Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.

Note.—Mustard should be served with the above.

No. 103.—Sausages in Batter.

• Batter No. 197.
• Sausage mixture No. 102.

Well butter a baking tin, lay in as many sausages as are required (they should not be too close together), pour the batter round them, and bake about three quarters of an hour.

Note.—The sausages should not be fried before being cooked in the batter. Forcemeat sausages will do equally well.

No. 104.—Brussels Sprouts Sausages.

• 4 ounces cooked sprouts.
• 2 ounces mashed potatoes.
• 2 ounces bread crumbs.
• 1 ounce butter.
• 1 teaspoon sage.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• 1 egg and bread crumbs.

Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

No. 105.—Sausages with Curry Flavour.

• 1 dozen button mushrooms.
• 2 hard-boiled eggs.
• 3 tablespoons bread crumbs.
• ½ teaspoon curry powder.
• ¼ teaspoon salt.
• A little pepper.
• 1 beaten egg.

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). Sufficient for two persons.

No. 106.—Lentil and Tomato Sausages with Piquante Sauce.

• 1 pound soaked lentils.
• 1 tin tomatoes.
• 1 onion.
• 1 egg.
• 1½ teaspoons salt.
• ½ teaspoon pepper.
• ¼ pound bread crumbs.
• 1 ounce each butter and flour.

Boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. Thicken the liquor which was strained off with the butter and flour, and serve separately.

Note.—The remaining lentils can be used in a variety of ways.

No. 107.—Savoury Sausages.

• ¼ Pound cooked cabbage.
• ¼ pound mashed potatoes.
• 1 hard-boiled egg.
• 2 slices of beetroot.
• 2 teaspoons mint sauce.
• 1 ounce fine bread crumbs.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• 1 egg and bread crumbs.

Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.

No. 108.—Semolina Sausages.

• 8 ounces mashed potatoes.
• 8 ounces sprouts or cabbage.
• 6 ounces cooked semolina.
• 2 ounces bread crumbs.
• 2 teaspoons mixed herbs.
• 1 egg.
• 1 teaspoon salt.
• ½ teaspoon pepper.
• Egg and bread crumbs.

Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.

No. 109.—Savoury Semolina.

• 2 ounces semolina.
• ½ pint water.
• 1 small onion.
• 2 eggs.
• ½ teaspoon of salt.
• ½ teaspoon sweet herbs.
• ¼ teaspoon pepper.
• 1 ounce butter.

Place the semolina, water, chopped onion, pepper, herbs, salt, and half the butter in a small saucepan, and simmer for twenty minutes, stirring frequently. Then stand the saucepan on one side for a few minutes to cool slightly. Beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the butter. Bake half to three-quarters of an hour.

May be eaten hot or cold, or is very nice cut into small pieces and fried in butter.

No. 110.—Savoury Semolina and Cheese.

• 3 tablespoons semolina.
• ½ pint water.
• 2 eggs.
• 4 ounces grated cheese.
• 1 ounce butter.
• 1 small onion.
• ½ teaspoon salt.
• ¼ teaspoon pepper.
• ½ teaspoon mixed herbs.

Boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. Grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. Beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of butter has been dissolved. Bake in a moderate oven for about three quarters of an hour.

No. 111.—Spanish Onions Stuffed.

• 6 large Spanish onions.
• 1 ounce cooked vermicelli.
• ½ ounce bread crumbs.
• ¼ ounce oiled butter.
• 1 egg.
• 1 teaspoon cream or milk.
• 1 teaspoon chopped parsley.
• 1 teaspoon salt.
• ¼ teaspoon grated lemon rind.
• ¼ teaspoon mixed herbs.
• ¼ teaspoon pepper.
• 1 ounce butter for baking.

Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.

Note.—Rice, semolina, etc., may be used in place of the vermicelli.

No. 112.—Spinach with Peas and Tomatoes.

• 2 pounds spinach.
• ½ pound shelled green peas.
• 1 onion.
• ½ pint tomato juice.
• A little pepper.
• 3 teaspoons salt.
• 1 ounce butter.
• ½ ounce flour.
• A little water.

Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.

No. 113.—Surprise Balls.

• 6 ounces cooked greens of any kind.
• 12 ounces mashed potatoes.
• 1 egg.
• 10 or 12 forcemeat balls.
• Egg and bread crumbs.

Chop the greens thoroughly, and mix them with the mashed potatoes and egg; envelop each forcemeat ball with a thick layer of this mixture, roll in egg and bread crumbs, and fry in boiling oil until a nice brown.

No. 114.—Toad-in-the-Hole.

• ¼ pound cooked lentils.
• ¼ pound mashed potatoes.
• 1 teaspoon mixed herbs.
• Half an egg.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• ½ ounce butter.
• Batter.

Chop the lentils, add potatoes, herbs, salt, pepper and egg, shape into six sausages, and fry in the butter until brown. Make a batter, No. 197, well grease a good-sized pie-dish, place the sausages in, pour the batter over, and bake in a moderate oven about thirty minutes.

No. 115.—Tomatoes in Batter.

(Plain.)

• 4 fresh tomatoes.
• 2 eggs.
• 2 teaspoons flour.
• ½ pint milk.
• 1 ounce butter.
• 1 teaspoon salt.
• ½ teaspoon pepper.

Scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter, sprinkle over them the pepper and salt, and place a small knob of butter on each half, pour in the batter, and bake in a hot oven for half an hour.

No. 116.—Tomatoes in Batter.

(Seasoned.)

• 3 large tomatoes.
• Batter.
• Forcemeat.

Proceed as in No. 115, but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages.

No. 117.—Tomato and Egg on Toast.

• 6 eggs.
• 8 ounces tomato pulp.
• 1 ounce butter.
• 1 shalot.
• ½ teaspoon flour.
• ¾ teaspoon salt.
• ¼ teaspoon pepper.
• Buttered toast.

Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.

No. 118.—Turnips with Poached Eggs.

• 1 bunch turnips.
• 2 quarts water.
• 1 tablespoon salt.
• 2 teaspoons chopped watercress.
• Some browned breadcrumbs.
• 4 eggs.
• 1½ ounces butter.
• 1 teaspoon white pepper.

Peel and quarter the turnips, and boil them in the salt and water until tender; strain and press the water well out, return them to the saucepan (which should be first rinsed and wiped), add butter, and beat them well with a strong fork over a gentle heat; add pepper, then turn into a flat pie dish, but do not quite fill it. Break four eggs on the top, sprinkle over them the watercress and a little salt, also the bread crumbs and half ounce butter broken in small pieces, and bake until the eggs are set, but not hard.

Note.—An ornamental pie dish should be used, as it must go to table.

No. 119.—Vegetable Marrow with Potato Balls.

• 1 vegetable marrow.
• 10 or 12 floury potatoes.
• 1 egg.
• 1½ ounces butter.
• Pepper and salt.

Peel the potatoes, boil until tender, strain, and dry them well. Mash with a large fork, add pepper and salt to taste, half an ounce of butter and the yolk of egg, beat the white to a stiff froth and add last. Form the potatoes into nice-shaped balls about the size of a small orange, and place them in a baking tin in which one ounce of butter has been dissolved, brush them over with a little of the butter, and brown in the oven. In the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. Pour tomato or other sauce over, and serve.

No. 120.—Vegetable Marrow Rings with Tomato Batter.

• 1 medium-sized vegetable marrow.
• 8 ounces tomato pulp.
• 1 egg.
• 1 tablespoon flour.
• 2 ounces butter.
• 1 gill milk.
• A little pepper and salt.

Peel the vegetable marrow, cut it into even rings about three-quarters of an inch thick, and remove the seeds neatly (this is best done by the aid of a pastry cutter). Dissolve the butter in a baking tin, place the rings in, sprinkle a little salt on them, and bake in a hot oven for half an hour, then turn them over and bake another half hour. Meanwhile prepare the batter as follows:—take half a pound of cooked tomato pulp, as dry as possible, and chop it well; add pepper and salt if not already seasoned. Make a batter with the egg, flour and milk, add the tomato pulp, and stir all well together. When the rings of marrow have been cooking one hour, remove from the oven, fill up the centres with the batter, replace in the oven, and bake another half hour.

Tomato sauce No. 179 should be served with this dish, which can be specially recommended.

No. 121.—Vegetable Marrow Stuffed.

• 1 medium-sized vegetable marrow.
• 4 ounces semolina.
• 1 pint water.
• 2 eggs.
• 1 onion.
• 1 teaspoon sweet herbs.
• 1 teaspoon salt.
• 1 teaspoon pepper.
• 2 ounces butter.

After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.

Note.—A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.

No. 122.—Vegetable Marrow Stuffed.

Another way.

• 1 medium-sized vegetable marrow.
• 3 ounces bread crumbs.
• 2 onions.
• 1 ounce butter.
• ½ teaspoon salt.
• ¼ teaspoon pepper.
• A little sage.

Slice and fry the onions in the butter until they are a nice brown, then chop them very fine, mix with the other ingredients, and proceed as already described in No. 121.

No. 123.—Vermicelli and Cheese.

• 2 ounces vermicelli.
• 3 ounces grated cheese.
• 1 pint milk.
• ½ teaspoon salt.
• 1 egg.
• ½ ounce butter.

Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.

SOUFFLÉS

No. 124.—Bread Soufflé.

As a Sweet or a Savoury.

• 2 eggs.
• 4 tablespoons bread crumbs.
• ½ ounce butter for dish.
• 3 teaspoons white sugar, or ½ teaspoon salt.
• 1 teaspoon mixed herbs.

Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. Pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. Turn out, and serve with white sauce sweetened or salted to taste.

No. 125.—Cauliflower Soufflé.

• 3 eggs.
• 8 ounces cooked cauliflower.
• ½ ounce butter for pie dish.
• ½ teaspoon salt.

Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.

No. 126.—Cauliflower and Potato Soufflé.

• 3 ounces mashed potatoes.
• 3 ounces of the white part of cauliflower.
• ½ ounce butter.
• 3 eggs.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• ½ ounce butter.

Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

No. 127.—Soufflé Garnie.

• ½ pint white sauce.
• 2 tablespoons mashed potatoes.
• 2 ounces bread crumbs.
• 2 eggs.
• ½ ounce butter for dish.
• 1 teaspoon mixed herbs.
• 1 medium-sized onion.
• 1 teaspoon salt.
• ½ teaspoon pepper.
• 1 small carrot for garnish.

Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.

When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.

No. 128.—Soufflés Moulded.

• 3 ounces cooked Brussels sprouts.
• 2 ounces mashed potato.
• 1 ounce boiled rice.
• ½ teaspoon pepper.
• 2 eggs.
• 1 teaspoon salt.
• 1 ounce butter.

Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. Serve sauce No. 157 with them.

No. 129.—Haricot Bean Soufflé.

• ½ pound cooked haricot beans.
• 1 large onion.
• 1 teaspoon mixed herbs.
• 1 teaspoon salt.
• ½ ounce butter for dish.
• 1 tomato.
• 3 eggs.
• 1 ditto hard boiled.

Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.

Note.—This makes a pretty dish if cooked in little moulds.

No. 130.—Haricot Soufflé with Béchamel Sauce.

• ½ pound soaked haricot beans.
• 1 tablespoon cream or milk.
• Whites of 2 eggs.
• 2 teaspoons of chopped parsley.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• 1 pint water.
• Sauce No. 160.

Boil the beans for about two hours, or until they have absorbed all the water; rub them through a wire sieve, add the parsley, salt, pepper, cream and whites of eggs. Mix together, place in a very well buttered pie dish, and bake in a moderate oven for half an hour. When cooked, turn the soufflé out on to a hot dish; pour the sauce over, and serve quickly.

No. 131.—Haricot and Spinach Soufflé.

• 4 tablespoons finely-minced haricot beans.
• 3 tablespoons minced spinach.
• 2 eggs.
• Pepper and salt.

Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving. Tomato sauce No. 178 may be served with this dish.

No. 132.—Lentil Soufflé.

• 1 tablespoon cooked lentils.
• 1 shalot.
• 3 eggs.
• ¼ teaspoon salt.
• ¼ teaspoon pepper.

Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve at once with lentil sauce Nos. 166 or 168.

No. 133.—Fresh Green Pea Soufflé.

• ½ pint young peas shelled.
• 2 eggs.
• ¼ teaspoon salt.
• ½ pint water.
• 1 ounce butter.
• A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

No. 134.—Petites Soufflé.

• ½ pound cooked sprouts.
• ½ pound mashed potatoes.
• 3 eggs.
• 1 tablespoon flour.
• ½ teaspoon each salt and pepper.
• ½ ounce butter.

Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.

No. 135.—Tomato Soufflé.

• ¾ pint tomato juice.
• 3 eggs.
• 1 shalot.
• ½ teaspoon salt.
• ½ teaspoon pepper.
• ½ ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.