No. 71. Asparagus And Egg On Toast

25 large heads of asparagus. 1 gill tomato sauce Nos. 178, 179. 4 eggs.

1 ounce of butter. Pepper and salt to taste. 6 rounds of toasted bread.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

No. 72. Rolled Batter Stuffed With Forcemeat

Batter.

Forcemeat.

Make a batter (see No. 197), bake twenty minutes, shape the forcemeat (No. 77) into the form of a large sausage, lay it on the batter, and roll up. Bake three quarters of an hour longer.

A brown sauce should be served with this dish.

Note. - When cold, it may be cut in slices and fried.

No. 73. Boiled Savoury Batter

3 eggs.

3 tablespoons flour.

1/2 ounce butter.

3/4 pint milk.

1 teaspoon mixed herbs.

1/4 teaspoon salt.

Well grease a pudding basin with the butter, and sprinkle in half a teaspoon of herbs finely crushed. Mix the batter in the ordinary way (see No. 197), adding the rest of the herbs, and steam one and three quarter hours.

No. 74. Cheese Mixture

4 ounces grated cheddar. 3 ounces mashed potato. 2 eggs. 1/2 ounce butter.

2 teaspoons cream.

1/4 teaspoon salt.

A good shake of pepper.

Melt the butter in a small enamelled saucepan, add the cheese, beaten eggs, pepper and salt, and stir over a moderate heat until the cheese is thoroughly dissolved, but on no account allow to boil, stir in the potato, and it is then ready for use as follows:

1st. Well grease a flat tin, pour in the mixture, bake until quite set, and leave to get cold. Cut in squares or stamp out into fancy shapes, and fry in butter.

2nd. Make a nice paste, roll out very thin, spread the mixture over, roll up, and bake.

No. 75. Chestnuts With Maitre D'Hotel Sauce

1 pound chestnuts. A pinch of salt. 3 teaspoons parsley. 1 teaspoon flour.

1 1/2 ounces butter. 1/2 pint milk. Yolk of one egg.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

No. 76. Savoury Eggs On Toast

4 eggs.

1 tablespoon very fine bread crumbs. 1 teaspoon minced parsley. A little butter.

1/4 teaspoon salt. 1/4 teaspoon pepper. 1/2 teaspoon mixed herbs. Buttered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.