CHEESE SOUFFLÉ

 

1 oz. flour, 1 oz. butter, 1 large cup milk, 3 eggs, 3-4 oz. grated cheese, pepper and salt.

Melt butter and stir in flour but do not brown.

Gradually add warmed milk.

Cool slightly and add egg yolks, cheese and seasoning.

Beat egg whites very stiffly and fold gently into mixture with a knife.

Bake in greased dish at 400 degrees for 30-40 minutes.

Do not open oven door until the required 30-40 min is over.

CHICKEN FRITTERS

 Ground cold cooked chicken.

Add to chicken one egg, 1 tablespoon melted butter.

Sieve 1 cup of flour, 1 teaspoon baking powder and a pinch of salt. Add seasoning.

Mix flour with chicken mixture adding milk for a soft doughy consistency.

Mix well then spoon into deep medium to hot oil and cook till golden brown.

SALMON SOUFFLÉ

1 cup milk; 2 tablespoons flour; 1 tablespoon butter; salt, pepper; lemon juice; salmon; 3 eggs.

Make a white sauce of the milk, flour, butter, salt and pepper.

Drain salmon and take out the skin and bones and mix with sauce.

Add the beaten yolks of 2 eggs and the stiffly beaten whites of 3, eggs.

Pour into a greased dish, sprinkle breadcrumbs on top and bake in a slow oven for 45 minutes.

Variations:   Chopped chicken, white fish, meat or vegetable puree.

 BRAINS ON TOAST

 Brains, chopped cooked ham, salt and pepper and dessert­spoon cream.

Soak brains in salt water.

Drop into boiling water for 20 minutes.
Dish, and remove skin.

Chop and mix with other ingredients.

Pile on buttered toast, sprinkle with toasted breadcrumbs. Serve.

SWEET CORN SUPPER DISH

 1 tin sweet corn; cooked bacon or ham; toast.

Have ready as many slices of toast as required.

Heat a tin of sweet corn, thicken if necessary.

Pile on toast and sprinkle finely chopped ham or bacon on top.

 SWEETBREADS

 Lay sweetbreads in salt and water for 2 hours.

Wash well and put into boiling water and boil gently for 10 minute’s, strain and cool, trim and cut into neat rounds. Put into stew pan with 2 oz. Butter and l/2 cup of milk, and simmer gently for 2 hours.

SALMON CROQUETTES

 Flake salmon into mashed potatoes.

Add finely chopped slice of onion and parsley and a little beaten egg, pepper and salt.

Mix all well together, shape into rounds, and dip in remainder of egg and bread crumbs and fry.

MACARONI CHEESE

 ¼ lb. grated cheese, water, 2 cups milk, 3 tablespoons butter, ½ lb. macaroni, salt, pepper and breadcrumbs, 2 tablespoons flour.

Break macaroni into pieces and throw into boiling, salted water.

Boil 20 minutes and drain.

Put layer of macaroni in bottom of Pyrex dish, then a layer of cheese.

Repeat till dish is three-quarters filled.

Add seasoning then finish with layer of cheese on top.

Pour over a white sauce made with butter, flour and milk, Bake till cheese is crispy and slightly brown.

 SCOTCH EGGS

 1 lb. skinned sausages, breadcrumbs, parsley, seasoning, eggs.

Boil eggs for ¼ hour. Take off shells.

Put sausage meat, breadcrumbs and seasoning into a bowl with parsley and mix together with a little egg.

Coat boiled eggs with this mixture, roll in remainder of beaten egg and breadcrumbs and fry lightly.

Halve and serve with tomato sauce or serve cold with lettuce and tomatoes.

 HADDOCK AND CHEESE SAVOURY

1 haddock,

2 oz. grated cheese, tablespoon milk, a pinch of mustard and cayenne, 1 egg.

Scrape fish from bone and mix with everything but the egg. Cook for 10 minutes, add the beaten egg, stir till egg is cooked and serve at once on hot buttered toast.

 TOMATO AND CHEESE

 Put piece of butter size of walnut into saucepan and add
l/4 lb. grated cheese, pepper and salt.

Put large-sized tomato into
boiling water for 5 minutes, peel and slice. Add this to the cheese
and stir well till mixed, put in dash of Yorkshire relish. Pour on to
thick buttered toast and serve very hot.                  

 LIVER AND BACON SAVOURY

 Use left-over liver and bacon. 1 oz. Butter; toast; pepper; salt and onion.

Mince liver and bacon very finely and add a very little grated onion.
Mix and cook in butter for 10 minutes.

Season and pile on slices of hot buttered toast. Serve very hot.

 DELICIOUS OMELET

 4 eggs, 1 slice white bread soaked in milk (pulped), 1 spoon finely chopped parsley, chopped onion, salt and pepper.

Beat 4 egg yolks. Beat the white of the egg well. Add white bread and milk made into pulp, parsley, onion, salt and pepper.

Cook in frying pan until brown on one side.

Bake in oven.

 GREEN CORN OMELET

 3 eggs, 1 teaspoon flour, salt and pepper, 2 cups raw,
young green corn cut from the cob and minced.
Beat egg whites stiff, drop in the yolks and beat again.

Stir in flour, seasoning and minced corn.

Pour mixture in a hot buttered pan.

Cook slowly till underside is nicely browned and set.

Brown the top under a hot grill element or salamander.

Serve quickly.                                                                     

 PLAIN OMELET

 Break eggs into a bowl, beat well and add as many table-spoons of water or milk as there are eggs.

Add pepper and salt.

Melt 1 tablespoon of butter in a frying pan.

Pour in the egg mixture and stand on stove till set, pricking with a fork occasionally.

When omelets is brown at the bottom, fold and turn on to hot plate.

 PUFFY OMELET

 For puffy omelet make as above but beat whites of eggs separately.

Cut and fold the stiffly beaten whites into the yolk mixture. Turn it into a hot, buttered pan and let it stand on a moderately warm cooking plate, then put into oven to brown.

Fold and turn on to hot platter.

Omelets may be varied by using different fillings. Herbs or grated cheese may be mixed with the omelet, or finely chopped ham, chicken, fish or meat may be sprinkled on to the surface of the omelet before it is folded.

Fresh or canned peas, mushrooms and tomatoes all make nice fillings.

Kidney omelet is very good.

Dry and mashed pumpkin can be mixed into an omelet.

Fried onions and potato wafers make a delicious filling.

 TASTY SUPPER DISH

 Take 3 sheep’s kidneys, skin, cut up and lightly fry with a rasher of bacon.

Remove from pan and chop up finely.

Place into saucepan with seasoning and little water.

Thicken. Allow to cool for a few minutes.

Pile mixture on to hot buttered toast and add a spoonful of mashed prunes on top.

 NICE SUPPER SNACK

 Have ready a slice of hot, buttered toast, on which place a piece of fried bacon, then 2 portions of fried banana cut lengthwise, a slice of tomato, seasoning and a sprinkling of grated cheese. Place under grill-for a few minutes and serve very hot.

 ONION AND CHEESE DISH

 Put a layer of onions ½ an inch thick in a buttered dish.

Sprinkle with pepper and salt.

Cover with thinly sliced Cheddar cheese.

Continue putting alternate layers of sliced onions and cheese until dish is full.

Put dots of butter on top and bake in a very hot oven.

LUNCHEON DISH

 Cold, flaked fish, cooked macaroni, white sauce, grated cheese, browned breadcrumbs.

Flake fish and put into Pyrex dish, with layers of cooked macaroni. Pour over prepared white sauce, to which a ½ cup of grated cheese has been added.

Sprinkle with browned breadcrumbs on top, and put a few dabs of butter on the crumbs.

Bake in a moderate oven.

 SAVOURY CORN TOAST

 2 cups cooked corn (cut from the cob), 1 cup minced, cold meat, 1 tablespoon minced, cooked bacon, ½ cup white sauce, salt and pepper.

Mix all together and heat.

Spread slices of toast first with a little butter, then with tomato sauce.

Pile the hot corn mixture on top.

 CHEESE PUDDING (Supper Dish)

 2 cups grated cheese, 2 cups breadcrumbs, 2 cups milk, 1 tablespoon butter, pinch of cayenne and salt, 2 eggs.

Grease dish well.

Place layer of breadcrumbs, then layer of cheese.

Continue till all is used.

Beat up eggs, add milk and place over contents in dish.

Put in butter and bake 20 minutes in moderate oven.

 QUICK SUPPER DISH

 Grate 1 medium-sized onion, chop 3 rashers of bacon up finely and put together and brown.

Make l/2 pint of white sauce, mix with browned onion and bacon, and season.

Pour into greased pie dish and break as many eggs as required on top.

Bake until set.

Sprinkle with browned breadcrumbs and garnish with parsley.

 CURRIED SALMON PIE

 Boil 1 small cup of rice.

Add to contents of 1 tin of salmon.

Mix 1 tablespoon curry powder with 2 tablespoons of tomato sauce.

Add salt and pepper, mix thoroughly.

Put mixture into a pie dish with a few lumps of butter on top and bake in hot oven till brown.

SALMON SUPPER DISH

 1 tin salmon, 5 slices toast, 3 hard-boiled eggs, 1 pint white sauce.

Butter Pyrex dish, put in layer of diced toast and add layer of salmon.

Slice up 1 egg.

Cover with white sauce.

Repeat till all has been used.

Bake in oven till golden brown. (Any cold meats may be used in place of salmon).

 STUFFED MUSHROOM EGGS

 Hard boiled eggs, butter for frying, mushrooms, white sauce, breadcrumbs.

Cut the tops off the eggs and take yolks out carefully, so as to keep whites whole.

Chop yolks.

Fry mushrooms in butter and chop.

Mix with yolk and season highly, then stuff whites with the mixture.

Put into fireproof dish, cut side down, and pour over them some good, fairly thick white sauce.

Sprinkle with breadcrumbs, dot with butter and bake in good oven until browned.       

 SALMON LOAF

 2 cups salmon (flaked), 1½ cups grated cheese, 1 egg well beaten, 3 tablespoons milk, 1 tablespoon melted butter, salt, pepper, breadcrumbs.

Combine ingredients, using enough breadcrumbs to obtain stiff mixture.

Shape in bread pan, bake in oven 375°, until brown.

Eat hot or cold.

 SCOTCH WOODCOCK

 1 teaspoon anchovy paste, 2 tablespoons cream or milk, 1 tablespoon butter, yolk of egg, cayenne.

Put all into a saucepan and stir briskly with a spoon till thick. Spread on buttered toast or fried bread.

Garnish with anchovy.

 BANANAS AND BACON

 Take 6 ripe bananas and encase in bacon. Bake in quick oven and serve with chicken or with fried egg for breakfast.

MUSHROOM AND SWEETBREAD PATTIES

 Make cases of short pastry.

Lay sweetbreads in salt water for 2 hours.

Wash well and then put into boiling water and boil gently
for 15 minutes.

When cold trim and cut into dice.

Put mushrooms and sweetbreads in a frying pan with a little butter and fry gently until tender.

Add a little milk and thicken with yolk of egg or corn flour

Fill pastry cases and serve very hot.                 

POACHED EGGS WITH MUSHROOMS

Fry 1 shallot and few mushrooms cut into dice. Poach egg on toast and garnish with above.

 CORN PANCAKES

1 small tin sweet corn, ½ cup flour, 2 eggs, 1 teaspoon baking powder, 1 teaspoon chopped parsley, salt and pepper.

Drain corn into basin.

Stir in flour, baking powder, salt and pepper and parsley.

Mix well and add beaten eggs.

Make some cooking fat smoking hot and into it drop the batter in dessertspoonfuls.

Fry till golden brown on both sides.

Serve with bacon.

 CAULIFLOWER SNIPPETS

 This is an excellent recipe for using up cold, cooked cauliflower. Two to three tablespoons grated cheese, ½tablespoon dry breadcrumbs, salt, pepper, cayenne, 1 beaten egg, 1 or 2 rashers of bacon, 1 small head of cauliflower.

Pick off the florets of the cooked cauliflower, dip into the beaten egg, then roll in the grated cheese mixed with breadcrumbs, salt, pepper and cayenne.

Have ready 2 or 3 rashers of bacon cut into short lengths.

Fry until crisp and place on a hot dish.

Cook the cauliflower snippets in the bacon fat to brown all over. Pile on to the bacon and pour the cheese which remains over in the frying pan over the cauliflower.

 COLD CHEESE SOUFFLE (For Two or Three)

 1 cup milk, 2 eggs, salt, pepper, pinch cayenne, % to ^A cup grated cheese, 1 level dessertspoon gelatin, 1 tablespoon cold water.

Put the milk into a double saucepan and heat.

Beat the egg yolks, pour the hot milk on the egg yolks and stir. Return to the saucepan and stir until it thickens.

Remove and cool slightly.

Add the grated cheese, salt, pepper and cayenne to taste, then stir in the gelatin mixed with the cold water and dissolved over hot water.

Fold in the stiffly-beaten egg white.

Pour into a rinsed mould and chill.

Take out the mould and serve with tomato and lettuce.

 CHEESE AND FISH PIE

 1 lb. salmon, 2 hard-boiled eggs, 1 cup grated cheese, 2 tomatoes, a little lemon rind, salt, pepper, 1 small onion.

Cook the fish in very little water with the thinly-sliced onion. When cooked remove from the stock and flake, putting a layer into a glass ovenproof dish.

A little lemon rind and seasoning should be sprinkled over, then some slices of the hard-boiled egg and a layer of grated cheese. Continue until the ingredients are used, then cover with the white sauce:

Cover with dry breadcrumbs.

Put slices of tomato over the top, sprinkling the tomato with salt, pepper and a pinch of sugar.

Dab with butter and bake in a hot oven of 400° F. for about 30 minutes.

 TOMATO AND CHEESE RISSOLES

 ½ cup grated cheese, 1 cup cold, cooked potato, 1 medium-sized tomato, 2 tablespoons breadcrumbs, salt and pepper.

Mash the potato with the cheese, breadcrumbs and seasoning. Plunge tomato into boiling water and remove skin.

Pass remainder through a coarse sieve and add to mixture.

Divide into four and shape into flat cakes.

Roll in browned breadcrumbs and fry in hot fat till golden brown. Good with fried bacon.

 EGG AND BACON PIE

 Line a sandwich tin with flaky pastry.

Break 3 or 4 eggs into centre of pastry, sprinkle with 3 rashers of chopped bacon, salt and pepper.

Cover with a lid of pastry and bake in a hot oven (400-450°) for 30 minutes.

 TASTY LUNCH DISH

4 small potatoes, 1 medium onion, 2 slices bacon, 4 eggs, 1 tablespoon cream or top of milk.

Cut bacon and onion into small pieces and fry with a little fat in a wide frying-pan.

Remove and fry potatoes cut into small cubes.

When cooked, mix with onion and bacon previously fried.

Now fry eggs on top of this mixture and add cream or top of milk. Cover pan and allow eggs to settle.

Serve with sliced tomato or tomato sauce.