No. 66.--Savoury Fritters.

A Breakfast Dish.

3 ounces mashed potato.

2 ounces bread crumbs.

1 ounce vermicelli or semolina.

1 onion.

teaspoon mixed herbs.

teaspoon grated lemon rind.

1 teaspoon cream or little milk.

1 egg.

2 teaspoons minced parsley.

teaspoon salt.

teaspoon pepper.

ounce b.u.t.ter.

1 ounce b.u.t.ter for frying.

Peel the onion and boil it half an hour in salted water. Chop it very fine and mix with the other ingredients. Beat the egg, white and yolk separately, add to the mixture, stir well altogether, form into little b.a.l.l.s, sausages, or flat cakes, and fry until nicely browned. They may be rolled in egg and bread crumbs and fried in oil if preferred.

No. 67.--Savoury Queen Fritters.

An excellent Breakfast Dish.

6 ounces bread crumbs.

The yolks of three eggs.

pint milk.

1 shalot.

2 ounces b.u.t.ter.

teaspoon grated lemon rind.

1 teaspoon mixed herbs.

1 flat teaspoon salt.

A little pepper.

Place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. When cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the b.u.t.ter. Serve quickly.

Note.--This dish may be prepared the previous day, and fried when required.

No. 68.--Semolina Fritters (Sweet).

1 pound cooked semolina.

3 teaspoons sugar.

4 eggs.

1 ounce b.u.t.ter.

A little flavouring according to taste.

Mix thoroughly all the ingredients, except the b.u.t.ter, and pour into a tin, in which the ounce of b.u.t.ter has been dissolved, and bake until firm. When quite cold, remove from the tin on to a flat board, and stamp out or cut into squares, rounds, or fancy shapes, fry in b.u.t.ter or boiling oil, roll in powdered sugar, and serve piled up.

No. 69.--Vermicelli and Cheese Fritters.

6 ounces cooked vermicelli.

1 ounces bread crumbs.

2 ounces grated cheese.

1 egg.

teaspoon curry powder.

teaspoon salt.

teaspoon pepper.

1 ounce b.u.t.ter for frying.

Mix the ingredients thoroughly together, adding the yolk of egg; beat the white to a stiff froth, and stir in last thing. Place in a greased pie-dish, and bake in a moderate oven until set. Allow to cool, then cut into square pieces or stamp out into fancy shapes, and fry until brown.

Serve hot or cold.

No. 70.--Vermicelli and Cheese Fritters.

Another way.

4 ounces vermicelli.

4 ounces grated cheese.

1 pint milk.

teaspoon salt.

teaspoon pepper.

Egg and bread crumbs.

Break up the vermicelli, and place it with three ounces of the cheese well mixed together in a pie-dish; add seasoning and milk, and bake for about half an hour, stirring once or twice at the beginning. When cold and firm, cut into squares or fancy shapes, roll in egg and bread crumbs (with which one ounce of cheese should be mixed), and fry in boiling oil until crisp and brown.

SAVOURIES.

No. 71.--Asparagus and Egg on Toast.

25 large heads of asparagus.

1 gill tomato sauce Nos. 178, 179.

4 eggs.

1 ounce of b.u.t.ter.

Pepper and salt to taste.

6 rounds of toasted bread.

Dissolve one ounce of b.u.t.ter 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 b.u.t.tered, 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.