(For Hot Luncheon Dishes see previous section of Recipes).

131. Oeufs Farcie en Aspic.

Boil 4 eggs hard and remove the shells, and take out the yolks; beat them in a bowl, and then add 2 teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt. Mix all well and fill in each white half, even over with a knife, and glaze. Serve with Salad and Mayonnaise sauce.

132. Nut Galantine.

Take ½-lb. ground walnuts, ¼-lb. cooked spaghetti, 2 onions, 1 small tomato, 1-oz. butter, 1 dessertspoonful of Carnos, a little stock, pepper and salt to taste. Fry the onions and tomato in the butter, and then add the other ingredients and simmer for 15 minutes. Put into a greased mould, cover with a greased paper, and bake in a slow oven for 1 hour. Turn out when cold and serve with salad and Mayonnaise sauce. This dish may be served hot as a roast with red currant jelly and browned potatoes.

133. Galantine alla Bolognese.

Steam ½-pint of rice, fry 12 mushrooms and 6 small onions, add ½-pint breadcrumbs, and put all through the sausage mill; add 2 well beaten eggs, pepper and salt, and a pinch of mixed spice. Put the mixture in buttered paper and shape it like a bolster, fastening the ends with white of egg. Tie it in a cloth and steam for 1½ hours, then take it off the fire and leave it to cool. Before serving take off the paper, then glaze with aspic. Decorate with chopped hard-boiled eggs, or beetroot and carrot cut in shapes; and serve with chutney or salad sauce.

134. Aspic Jelly.

Take 2 pints of cold water, ¼-oz. agar-agar (vegetable gelatine), 1 lemon, some pepper and salt, a pinch of cayenne, and 2 tablespoons of Tarragon vinegar. Soak the agar 2 hours in 1-pt. of the water, then add the other ingredients, with some Worcester sauce to darken it, add the white of an egg and the shell, put over a slow fire till the agar is dissolved, then boil 2 or 3 minutes, and strain through a coarse flannel.

135. Mock Lobster Shapes.

Put the yolks of 4 hard-boiled eggs through a sieve, add by degrees 4 tablespoonfuls of salad oil. When a perfectly smooth paste is formed; add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar, 1 gill of cool jelly, 1 gill cream. Have ready about 3-ozs. boiled haricot beans, chop them coarsely and add to the mixture, put into small moulds. When set, turn out and glaze.

136. Raised Pie.

Line a pie-mould with good short crust, then fill with the following mixture:—Omelette made with 2 eggs, 2-ozs. chopped macaroni, a little grated onion, chopped parsley, pepper and salt; 5 or 6 tomatoes peeled and fried in a little butter, seasoned with a pinch of sugar, pepper and salt, and thickened with 2 eggs scrambled in them. Leave these till cold, fit into the pie; cover, brush with egg, and bake in a good hot oven at first, then slowly for about an hour. Garnish with parsley and serve cold or hot.

137. Green Pea Galantine.

Pass 1 pint of green peas (cooked) through a sieve, add 1 small grated onion, some chopped mint, ¼-lb. pine kernel nut-meat (first passing it through a mill), 2-ozs. tapioca, which has been soaked overnight in cold water, pepper and salt, and ¼-lb. breadcrumbs. Mix well and add 1 raw egg. Put into a greased mould or pie dish and bake in a slow oven ¾ of an hour. Turn out when cold and serve with salad.

138. Picnic Brawn.

Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add 2 tablespoonfuls of Marmite, ¾-pint of water. Dissolve ½-oz. of gelatine in a little water and add to the gravy. Simmer all together for 15 minutes and strain, then add some cooked cold vegetables, a little cooked macaroni, and 1 hard-boiled egg chopped finely. Pepper and salt to taste, wet a mould with cold water and pour the mixture in to set. Turn out when cold and quite firm. Decorate with carrots, etc., cut into shape, and a white paper frill.

139. Tomato Galantine.

Six peeled tomatoes, 3 tablespoons of cooked macaroni, 3 onions chopped and fried, ½-cup tapioca (soaked in cold water), nearly a cup of bread which has been soaked in cold water, drained and fried in the pan after the onions; mix all with 1 unbeaten egg, pour into a greased mould which is decorated with hard-boiled egg, cover with greased paper and bake in a slow oven till set. Eat cold with salad.

140. Nut-Meat Galantine.

Take ½-lb. Protose, ¼-lb. spaghetti (cooked), 8 large chestnuts (boiled and peeled), and 2 onions fried; put these through a sausage machine and add ½-cupful of tapioca which has been soaked in cold water, 1-oz. of butter broken into small pieces, and pepper and salt to taste. Mix well, then put into a greased mould. Cover with greased paper, and bake in a slow oven 1 hour. Turn out when cold and serve with salad and mayonnaise.

141. Tomato Mayonnaise.

Peel and slice 6 good tomatoes, place them in a dish and cover them with Mayonnaise sauce; let them stand for a few hours. Serve after sprinkling some finely chopped parsley over the top. This dish tastes nice with Protose rolls, or cheese, &c.

142. Nut-Meat Rolls.

Prepare pastry as usual for sausage rolls, either short or puffy. The filling mixture is made just as for the Nut-Meat Rissoles (52), with the addition of a few breadcrumbs. Roll the mixture between the fingers into the shape of a sausage, and proceed just as usual. Brush with egg and bake in a quick oven.

143. Protose Luncheon Rolls.

Break up with a fork ½-lb. of Protose, add to this some chopped parsley, 2 peeled tomatoes, crumbs, pepper and salt, and a few drops of A1 sauce. Mix thoroughly. Have ready some short pastry, cut into squares, place a little of the mixture in each, fold in the usual way. Brush over with egg and bake in a quick oven.

144. Potted White Haricots.

(A Substitute for Potted Chicken.)

Stew a cupful of white haricots with 6 onions and water to cover them, until perfectly soft. Rub through a wire sieve or potato masher. Add 3-ozs. of mashed potato, 6-ozs. of brown breadcrumbs, 1-oz. of butter, 1-oz. grated cheese, and an eggspoonful of mustard. Mix well with pestle and mortar and fill small pots, cover with melted butter.

145. Potted Lentil Savoury.

Take ¼-lb. lentils (cooked), 3-ozs. mashed potato, 2-ozs. breadcrumbs, 1 egg (beaten), chopped parsley, a little onion juice, salt and pepper, and 1-oz. butter. Put all in a pan and mix well together, with 2-ozs. of grated cheese, stirring all the time. When cooked, turn into a mortar, pound well and press into potting dishes and melt butter over the top. This makes excellent sandwiches with a little mustard spread on it.

146. Nut Sandwiches.

Flake some Brazil or other nuts and spread a thin layer in some bread and butter sandwiches which have been dressed with honey or jam. Almonds can be used if preferred, and curry powder instead of preserve, if they are preferred savoury instead of sweet.

147. Tomato or Egg Sandwiches.

Make sandwiches by spreading tomato paste between slices of bread and butter. A dish of mustard and cress sandwiches should be served with them. Sieved hard-boiled eggs, with a pinch of herbs, make good sandwiches also.

148. Egg and Cress Sandwiches.

Take some eggs, boiled hard; chop very fine and place between some rounds of white bread, spread a little Mayonnaise sauce on them and a layer of chopped cress. The rounds of bread should be cut out with a cutter. Pile the sandwiches on a dish and decorate with parsley, and a little chopped yolk of the eggs.

149. Cabbage Salad.

Two eggs well beaten, 6 tablespoonfuls of cream, ½-teaspoon of salt, 6 teaspoons of vinegar, and a small piece of butter. Put on the fire and cook, stirring continually until quite thick. Prepare a half head of cabbage chopped fine, sprinkled with salt. Add to the dressing when cold 2 tablespoonfuls of cream, and pour over the cabbage.

150. Potted Haricot Savoury.

Put a good breakfastcupful of brown beans, with a few onions, into a brown stew-jar, and cover with a quart, or rather more, of water. Place in a slow oven and cook until the beans crack, and the liquid will then have become a rich brown colour. After the liquid has been poured from the beans (to be used as stock or for haricot tea) rub them through a sieve or masher. To 7-ozs. of the pulp, add 3-ozs. mashed potato, 3-ozs. brown breadcrumbs, and 1½-ozs. butter; salt, pepper, nutmeg and mace to taste, and a little fried onion if liked. Put all in a pan and stir till hot, add 1 beaten egg, and cook until the mixture leaves the sides of the pan, but do not let it get too stiff. Press into potting dishes as usual.

151. Cheese and Tomato Paste.

Take ½-lb. Cheddar cheese, flake it, then take 2 good sized tomatoes, peel them by placing them in hot water for a few minutes. Put the tomatoes into a basin, chop and beat them into a pulp, add pepper and a little chopped parsley, mint, and thyme. Mix the tomato pulp with the grated cheese and beat well together until a paste is produced. Press into small soufflÉ dishes.

152. Potted Haricot Meat.

Stew some brown haricot beans for several hours (saving the liquor for stock). Pass them through a sieve, mix with them some brown breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a ¼-oz. of butter; pepper and salt to taste. Heat all together in a saucepan for 10 minutes; pour into jars, and cover with melted butter. This is a useful dish for breakfast, supper, or when travelling.

153. Savoury Protose Pudding.

Make a good stuffing of 1-lb. wholemeal breadcrumbs, sweet herbs, ¼-lb. butter, chopped parsley, peel of 1 lemon, chopped fine, and pepper and salt to taste. Bind with 2 or 3 eggs. Thickly line a well-greased pie dish with the stuffing, then press into the middle a tin of Protose (minced or machined). Thickly cover over with stuffing. Put little pieces of butter or nucoline on top, cover with a tin and bake in slow oven an hour or an hour and a half. This makes a savoury dish, when cold, with a good salad.

154. Potted Tomato Paste.

Three tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. breadcrumbs, ½-oz. butter, 1 small onion minced fine, pepper and celery salt. Peel the tomatoes and cut them up in a small saucepan with the butter and onion; when tender, mash smoothly and add the egg. Stir quickly until it becomes thick; add the cheese and breadcrumbs last, when off the fire. Turn into a pot and cover with butter.

155. Delicious Milk Cheese.

Make 1 gallon of rich milk just lukewarm, add the juice of 3 lemons, or 2 tablespoons of French Wine Vinegar, and stir well. Set aside till curd and whey are separated; now pour into a cheese cloth with a basin underneath to catch the whey. Let it hang (after tying up) until well drained, then place between two plates, or in a flat colander, with a weight on top, or in a cheese press, until firmly set.

156. A Good Salad Dressing.

Rub an eggspoonful of mustard, salt and sugar in a teaspoonful of olive oil and cream, until the mixture is quite smooth. Then rub the yolk of a hard-boiled egg in the paste, and keep it free from lumps. Pour in a dessertspoonful of vinegar, stirring slowly all the time. Add a teacupful of rich milk or some cream. Serve.