Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/48

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Bread

Peanuts

Milk, seasoning

1 onion

Brown some crusts of bread in the oven, shell peanuts and put them through the mincer, putting the bread through the mincer afterwards.

Take a cup of the bread crumbs, pour on them a little milk, just enough to moisten, but not to make them too soft.

Mix with them half a cup of the ground peanuts, salt, and a little powdered herb, either sage or thyme, and one minced onion, put all into a buttered pie dish, and bake slowly till nicely browned. If it appears to be getting too dry, a very little water may be put on top as it is cooking, or a few pieces of butter on top makes a fine improvement.

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4 eggs

1 tablespoon flour

Large breakfastcup milk

Parsley, onion, salt and pepper to taste

Beat eggs, mix flour smooth with a little of the milk, then add remainder; stir into the eggs, add parsley, onion, pepper and salt; put a small piece of butter or dripping in frying-pan, pour in the mixture, and cook gradually. When brown underneath, cut in pieces, and turn.

Is made by adding about 2 tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked, omitting parsley.