3090.—BEANS AND TOMATOES.
Ingredients.—Baked or boiled haricot beans, 1 oz. of flour, ½ an oz. of butter, ½ a pint of water in which the beans were cooked, 2 tablespoonfuls of tomato sauce.
Method.—Strain the beans, thicken the liquor with flour or flour and butter, add the tomato sauce, and let it boil. Put in the beans, and serve hot.
Time.—½ an hour. Average Cost, 6d. Sufficient for 2 persons.
3091.—BREAD CUTLETS. (Fr.—Côtelettes au pain.)
Ingredients.—Slices of bread; milk, nutmeg, pepper, chopped parsley, herbs and lemon-rind, egg and breadcrumbs, oil for frying.
Method.—Cut slices of bread of a suitable shape and about ¾ of an inch thick. Soak them in a little milk on a plate, but not sufficiently long to cause them to break. Mix the parsley, herbs, lemon-rind, spice and breadcrumbs. Break the egg on a plate, dip each slice into it, and then in the crumbs, and fry at once in a frying-pan. Drain on paper, and serve hot.
3092.—CARROT PUDDING. (Fr.—Pouding Crécy.)
Ingredients.—Boiled carrots, ½ their bulk in breadcrumbs, 1 or 2 eggs, pepper and salt, 2 ozs. of butter, white sauce.
Method.—Boil some carrots until soft, chop them small or rub them through a sieve, add the breadcrumbs and butter, and eggs sufficient to bind the whole together, with seasoning to taste. If eggs are not used, a couple of tablespoonfuls of flour and a little milk should be put in. Butter the pudding-basin, put in the mixture, steam from 1 hour to 1½ hours, according to size, turn out the pudding, and serve it hot with white sauce poured round the pudding.
Time.—To steam the pudding, from 1 to 1½ hours. Average Cost, 7d., exclusive of the sauce. Sufficient for 2 persons.
Note.—This pudding can be made with other vegetables. Chopped turnips or cauliflowers mixed with the carrot are excellent.
3093.—CROQUETTES OF HOMINY.
Ingredients.—1 breakfastcupful of hominy, 1½ pints of milk, 1 oz. of butter, 2 eggs, salt, cayenne to taste, breadcrumbs, oil for frying.
Method.—Soak the hominy in water all night, and next morning boil it in the milk till tender. Let it cool, add the butter, 1 egg, and seasoning. When quite cold, shape it in balls, egg-and-breadcrumb each, fry in a saucepan of oil, and serve with tomato or onion sauce.
Time.—To fry the croquettes, 5 minutes. Average Cost, 9d. to 10d. Sufficient for 4 or 5 persons.
