Kelso Golf Club Bazaar

65
work into a puree with half a breakfastcupful of grated stale
,
Gruy6re cheese. Melt an ounce of butter, and stir it into the
crumbs, with salt, pepper, and cayenne.
Whip up the yolks and the whites of three eggs separately.
Then beat the mixture thoroughly, and add first the yolks and
then. the stiffly whisked whites. Butter a pudding dish, warm it
for a moment in the oven, fill it with the cheese mixture, sprinkle
crumbs over the top, and bake for a quarter of an hour in a quick
.oven until nicely browned.—Simon the Cellarer.
EGGS A LA PORTUGAISE.
Boil a little rice until tender. When soft drain, taking care
to separate the grains as for curry, and turn into a saucepan `with
:a little butter, salt, pepper, and onion, the latter having been
minced previously and tossed in butter till slightly coloured.
Cut some large tomatoes in half, sau+;e them in a little butter,
and fill the centres with the rice. Fry as many eggs as there
.:are half tomatoes, and prepare the same number of pieces of
toast. Round the edges of the toast, spread with butter, slip a
cooked tomato on each and a fried egg on the top, sprinkle with
a very little grated Parmesan., and serve, at once.—` ` Pattie
Panne."
SAVOURY.
Mince some cold boiled ham finely, warm it with a little butter,
:spread on rounds of toast; garnish with finely chopped parsley.
--J. R. R., Kelso.
FORCE MEAT.
hard boiled white of egg. mushroom or ketchup.
cold ham.
1lincee ham and white of egg. Moisten with ketchup.
. UOUCHEE A LA REINS.
puff pastry.
I
force meat.
Line patty tins with puff pastry. Bake in hot oven. When
-
ready, fill with a mixture of force meat. Return to oven, and
heat. Serve hot. Miss J. Urquhart, Paris.
1 cooked peppered herring.
1 hard boiled egg.
small piece butter.
SAVOURY.
fingers of toast.
parsley.
Put herring, yolk of egg, and butter through a sieve. Spread
�on fingers of toast or thin buttered bread. Chop up white of egg
and parsley; sprinkle on top.—Christina Easton, Kelso.
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