rooms with the remaining ounce of butter, pepper and salt, and moisten with a little water. Finish off like a beefsteak pudding. Boil for 1½ hours or longer.
Time.—2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 4 persons.
Ingredients.—Walnuts peeled and finely chopped, mayonnaise sauce, cayenne or Krona pepper, thin slices of white or brown bread and butter.
Method.—Moisten the nuts with a little mayonnaise sauce, spread rather thickly on bread and butter, and sprinkle lightly with red pepper. Cover with slices of bread and butter, trim off the crusts, cut into triangles. Dish up and serve garnished with cress or parsley.
Time.—About ½ an hour. Cost, about ½d. per sandwich.
3110.—ONION PUDDING. (Fr.—Pouding aux Oignons.)
Ingredients.—8 ozs. of flour, 2 ozs. of breadcrumbs, 3 or 4 ozs. of butter (1 tablespoonful of olive oil may be substituted), 1 teaspoonful of baking powder, 1 saltspoonful of salt, water. For the mixture: 3 or 4 large mild onions, 2 tablespoonfuls of breadcrumbs, ¼ of a teaspoonful of sage, salt and pepper, 1 or 2 ozs. of butter.
Method.—Cut the peeled onions into small dice, place them in a pie-dish with the breadcrumbs, butter, sage, and season with salt and pepper, cover closely, and bake gently for 1 hour. Rub the butter into the flour and breadcrumbs, add the baking powder and salt, and sufficient water to form a rather stiff paste. Line a basin with the paste, put in the mixture when cool, cover with paste, and afterwards with 2 or 3 folds of greased paper, and steam for 2 hours. Serve in the basin, and send brown sauce to table separately.
Time.—About 3½ hours. Average Cost, 1s. Sufficient for 3 or 4 persons.
3111.—PLOVERS' EGGS IN JELLY.
Ingredients.—6 plovers' eggs, 1 pint of vegetable stock, ½ an oz. of vegetable isinglass, the stiffly-whisked whites and the crushed shells of 2 eggs.
Method.—Make the jelly as directed (see Aspic Jelly, No. 1980). Boil the eggs hard, remove the shells, and let the eggs remain covered with cold water until required. Line a border mould thinly with jelly (see p. 985), decorate with cooked green peas and fancifully cut cooked vegetables, put in the eggs, and fill the mould with cold liquid jelly. Let it remain on ice until set. Dish up and serve garnished with salad.
Time.—3 or 4 hours altogether. Average Cost, 3s. to 3s. 6d. Sufficient for 5 or 6 persons.