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.

1/2 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. 1/2 pint water. 1 small onion. 2 eggs.

1/2 teaspoon of salt. 1/2 teaspoon sweet herbs. 1/4 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. 1/2 pint water.

2 eggs.

4 ounces grated cheese. 1 ounce butter.

1 small onion.

1/2 teaspoon salt.

1/4 teaspoon pepper.

1/2 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.