recipes

Preheat the oven to 400˚F (200˚C, or gas mark 6).

Toss the strawberries with 1 teaspoon of the maple syrup and place in a single layer in a roasting pan.

Toss the pistachios with the remaining ½ teaspoon maple syrup and spread on a baking tray.

Bake the pistachios for 10 minutes and the strawberries for 15 minutes.

Top the oatmeal with the strawberries and a sprinkle of pistachios.

Put one tablespoonful of butter in a chaffing dish, and when bubbling add one tablespoonful of flour, one half teaspoonful of salt, one half saltspoonful of pepper, and, gradually, one cupful of milk.

Add the whites of three hard boiled eggs, chopped fine.

When hot, pour over three slices of toast.

Rub the yolks through a strainer over all and garnish with parsley.

Boil the eggs for twenty minutes, remove the shells, cut each egg in half without breaking the whites; take out the yolks and pound them in a mortar, adding cayenne, salt and curry powder.

Stuff the whites with this paste and join the eggs to their original shape.

Cut off just sufficient of each broad end to enable them to stand, and arrange them thus on a dish in a bed of cress or parsley.

Cut about two dozen stalks of asparagus into inch lengths and boil tender.

Drain, pour over a cupful of drawn butter; stir until hot, turn into a baking dish.

Break about six eggs on top, put a bit of butter on each, with salt, and pepper; put into a quick oven until the eggs are “set.

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Mix to a smooth batter three tablespoonfuls of flour with half a pint of milk.

Beat together four eggs, a little salt and one fourth of a pound of old cheese grated.

Add these to the flour and milk and mix all, beating briskly for several minutes.

Put three ounces of butter on a frying pan, and when it is boiling hot pour in the mixture and cook to a nice brown on both sides, turning carefully.

Serve on a hot dish.

Break three eggs into a basin; whip them till well mixed; add pepper and salt, and two ounces of grated cheese; melt one tablespoonful of butter in frying pan: when the butter is quite hot pour the mixture into the pan; as soon as it begins to set, draw the thickening portion from the bottom of pan with a silver fork, letting the liquid substance cover the pan, do not stir; repeat this operation until it is all sufficiently cooked; then turn onto a heated platter, garnished with parsley, or cress.

Chop an onion finely, together with two crisp heads of lettuce, season with salt and pepper, and stir in six well beaten eggs, add three tablespoonfuls of cream.

Pour into hot, buttered spider, and when thickened, but not hardened, fold over and serve on hot platter.

Parsley may be used, if preferred, in place of lettuce

Crumble a cupful of stale bread and soak in half a teacupful of milk.

Then beat quite smooth, and add half a teaspoonful of salt and five beaten eggs.

Butter a shallow pudding dish well, pour in the mixture, and bake in an oven about ten minutes, serving at once in the same dish, as it falls quickly.

Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar.

Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture.

Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, flam set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly.

Serve at once.

This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.