10 or 12 floury potatoes.
1 egg.
1 ounces b.u.t.ter.
Pepper and salt.
Peel the potatoes, boil until tender, strain, and dry them well. Mash with a large fork, add pepper and salt to taste, half an ounce of b.u.t.ter and the yolk of egg, beat the white to a stiff froth and add last. Form the potatoes into nice-shaped b.a.l.l.s about the size of a small orange, and place them in a baking tin in which one ounce of b.u.t.ter has been dissolved, brush them over with a little of the b.u.t.ter, and brown in the oven. In the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. Pour tomato or other sauce over, and serve.
No. 120.--Vegetable Marrow Rings with Tomato Batter.
1 medium-sized vegetable marrow.
8 ounces tomato pulp.
1 egg.
1 tablespoon flour.
2 ounces b.u.t.ter.
1 gill milk.
A little pepper and salt.
Peel the vegetable marrow, cut it into even rings about three-quarters of an inch thick, and remove the seeds neatly (this is best done by the aid of a pastry cutter). Dissolve the b.u.t.ter in a baking tin, place the rings in, sprinkle a little salt on them, and bake in a hot oven for half an hour, then turn them over and bake another half hour. Meanwhile prepare the batter as follows:--take half a pound of cooked tomato pulp, as dry as possible, and chop it well; add pepper and salt if not already seasoned. Make a batter with the egg, flour and milk, add the tomato pulp, and stir all well together. When the rings of marrow have been cooking one hour, remove from the oven, fill up the centres with the batter, replace in the oven, and bake another half hour.
Tomato sauce No. 179 should be served with this dish, which can be specially recommended.
No. 121.--Vegetable Marrow Stuffed.
1 medium-sized vegetable marrow.
4 ounces semolina.
1 pint water.
2 eggs.
1 onion.
1 teaspoon sweet herbs.
1 teaspoon salt.
1 teaspoon pepper.
2 ounces b.u.t.ter.
After washing the marrow, cut off one end and scoop out all the seeds.
Place in a saucepan the b.u.t.ter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the b.u.t.ter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.
Note.--A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and b.u.t.ter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.
No. 122.--Vegetable Marrow Stuffed.
Another way.
1 medium-sized vegetable marrow.
3 ounces bread crumbs.
2 onions.
1 ounce b.u.t.ter.
teaspoon salt.
teaspoon pepper.
A little sage.
Slice and fry the onions in the b.u.t.ter until they are a nice brown, then chop them very fine, mix with the other ingredients, and proceed as already described in No. 121.
No. 123.--Vermicelli and Cheese.
2 ounces vermicelli.
3 ounces grated cheese.
1 pint milk.
teaspoon salt.
1 egg.
ounce b.u.t.ter.
Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a b.u.t.tered pie dish, and bake for about twenty minutes.
SOUFFLeS
No. 124.--Bread Souffle.
As a Sweet or a Savoury.
2 eggs.
4 tablespoons bread crumbs.
ounce b.u.t.ter for dish.
3 teaspoons white sugar, or teaspoon salt.
1 teaspoon mixed herbs.
Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. Pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. Turn out, and serve with white sauce sweetened or salted to taste.
No. 125.--Cauliflower Souffle.
3 eggs.
8 ounces cooked cauliflower.
ounce b.u.t.ter for pie dish.
teaspoon salt.
Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.
No. 126.--Cauliflower and Potato Souffle.
3 ounces mashed potatoes.
3 ounces of the white part of cauliflower.