No. 89. Green Peas And Carrots On Toast

10 or 12 button carrots. 1/2 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. 99. Savoury Rice Balls

1/2 pound cooked rice.

1/4 pound mashed potatoes.

2 teaspoons parsley. 2 shalots.

1/4 teaspoon salt.

1/2 teaspoon mixed herbs. A little pepper. 1/2 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 su-perbe No. 177.

1 tablespoon of Worcester sauce. Pepper and salt to taste. 1/2 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. 111. Spanish Onions Stuffed

6 large Spanish onions. 1 ounce cooked vermicelli. 1/2 ounce bread crumbs. 1/4 ounce oiled butter.

1 egg.

1 teaspoon cream or milk.

1 teaspoon chopped parsley.

1 teaspoon salt.

1/4 teaspoon grated lemon rind.

1/4 teaspoon mixed herbs.

1/4 teaspoon pepper.

I 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.