Part 8 (1/2)

Small Cheese Tartlets

can be made by dividing same ingredients into a number of small cases or patty tins. Ten minutes should be long enough to bake. Another very good filling for these or the previous puff pie is the mixture given in recipe for Scotch woodc.o.c.k, while a novel and delicious

Welsh Rarebit

could be made with either of these mixtures, with perhaps a rather more liberal supply of cheese and made mustard spread between slices of hot b.u.t.tered toast.

Mock Crab

is made with somewhat similar filling, but is best with fresh tomatoes.

Remove skin and seeds from 1/2 lb. firm, ripe tomatoes, and cut small; grate 4 ozs. rich, well-flavoured Cheddar cheese. Add to tomatoes in basin with teaspoonful made mustard, yolks of 3 hard-boiled eggs, large spoonful mushroom ketchup, a little extract, and a very little curry powder or paste.

Pound all together with back of a wooden spoon till quite smooth. Serve in scallop sh.e.l.ls, garnished with the white of egg.

These cheese tartlets, mock crab, patties, &c., can be most acceptably varied by using

Shredded Wheat Biscuits

in place of pastry cases or scallop sh.e.l.ls. Use any of the cheese mixtures given for Scotch woodc.o.c.k, mock crab, &c. With a sharp-pointed knife split the biscuit open and place in b.u.t.tered tin, with a bit of b.u.t.ter on the top of each, in hot oven till crisp and brown. Remove to hot dish, fill in each biscuit with the mixture made very hot, and pile up more on the top.

Dresden Patties.

Stamp out 6 or 8 rounds of bread, dip quickly in milk, gravy, or diluted extract, and drain--on no account allow to soak. Brush over with egg, toss in fine crumbs and fry. Drain and keep very hot. Prepare a cheese and tomato mixture same as for ”Scotch Woodc.o.c.k,” and while in saucepan add 1 or 2 hard-boiled eggs--the white chopped in small dice or tiny strips. Mix lightly over the fire and pile up on centre of each round. Serve on hot napkin, garnished with fried parsley. These patties may also be made with shredded wheat biscuits.

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