Put the water with salt and vinegar into a shallow saucepan where the
water cannot boil, but is near to boiling point. Break the egg into a
cup, and slip it gently into the water. Let it remain till the white is
set. Take it out carefully with a small slice, trim the edges, and place
it on a piece of buttered toast, with pepper and salt to taste.
Savoury Eggs. Time—½ hour.
4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little cayenne
pepper.
Boil the eggs hard, when cold shell them, halve them, take out the
yolks. Beat the yolks up smooth with the butter, anchovy sauce and pinch
of cayenne. Fill the white halves with this paste, cut off the ends,
stand each half on a round of bread-and-butter, and ornament with cress
or parsley.
_Another Way._—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped
tarragon, beetroot cut into fancy shapes, mustard and cress.
Halve the eggs, take out the yolks, mix these smoothly with the butter
and tarragon. Fill the whites with the mixture, ornament with beetroot,
and arrange on a dish with the cress round.
Stewed Peas and Eggs. Time—¾ hour.
¼ peck peas, 1 dessertspoonful oil, 1 small onion, 1 teacupful boiling
water, 2 lumps sugar, a little fresh mint, 3 eggs; salt and pepper to
taste.
Fry the onion in the oil, with some salt and pepper. Pick the peas over
carefully, wash and drain them, put them in the saucepan with the oil
and onion, add the water, sugar and mint. Cook till the peas are tender
(about ½ hour), then break the eggs into a cup, and slip them carefully
on to the peas. Cook till they are set, and dish up.
Stirred or Buttered Eggs. Time—10 minutes.
2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices hot buttered
toast.
Break the eggs into a small stew-pan, add the salt, pepper and butter.
Put the stew-pan over a moderate fire, and stir with a wooden spoon,
keeping every particle in motion, until the whole has become a smooth
and delicate thickish paste. Pour the eggs on to the toast, and serve at
once.
Hominy. Time—3¼ hours.
The day before it is required, place half a teacupful of hominy in a
basin with 1 pint of water and a good pinch of salt. Put it in a
moderate oven to soak for 3 hours, adding more water if required. Next
morning warm it up with about ½ pint of milk, and add sugar to taste.
Macaroni Cheese—¾ hour.
¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz.
flour; salt and a little cayenne pepper to taste.
Put the macaroni with one teaspoonful salt into boiling water and boil
till tender, about 20 minutes; take it out, cut it up into lengths of
about 2 inches, and throw the water away; melt the butter, stir in the
flour, add the milk and seasoning. Boil well, put in the macaroni, let
it cool a little, then add half the cheese. Place in a pie-dish,
sprinkle with the rest of the cheese and bake 10 minutes.
Mushrooms. Time—¾ hour.
½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful flour, 1
tablespoonful mushroom ketchup, pepper and salt to taste.
Wash and peel the mushrooms and cut them into pieces. Stew them about ½
hour in the milk, add the flour, the butter melted, ketchup, pepper and
salt, and serve on toast.
_Another Way._—Peel the mushrooms, put them in a pie-dish with 1 oz.
butter, pepper and salt, and bake about 20 minutes.
Risotto.
1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated
cheese, salt and pepper to taste, 1 oz. butter.
Bring the water to the boil in a large stew-pan, shower the rice in,
replace the lid without stirring the rice and put it where it will keep
boiling for ½ hour. Then mix the tomato purée and butter into it and 1
oz. of the cheese, season with pepper and salt, and serve very hot with
cheese sprinkled over the top.
Porridge. Time—45 minutes.