QUERIES AND ANSWERS. 157 



stuffing composed of onion, tomato, parsley, chopped very fine. Add Cooking 

 salt and pepper, put in a saucepan with butter, stew for twenty minutes. Receipts. 

 Add crumbs of bread and thicken, fill the patties and spread crumbs upon 

 the top. Bake in a moderate oven a few minutes and serve with brown 

 sauce. 



Onion — Stewed. — Remove the coarse skin, cut in slices and put in 

 saucepan with fresh butter and let simmer until a light brown, add some 

 Espaguole and a little Worcestershire sauce, salt and pepper. Cover and 

 cook for twenty minutes. 



Baked. — Select largest and most perfect onions and boil for an hour. 

 Peel off outer portion and put each onion iu a buttered stew pan with 

 Espagnole sauce and broth ; sprinkle a little sugar and put a small piece 

 of butter on each onion. Place a buttered paper on the dish and bake in 

 a moderate oven. 



Fried. — Wash, cut in thin slices, dip in cream, add salt, pepper and 

 roll in flour, fry in hot lard till crisp. 



Okra — Boiled. — Wash and cook in cold water to a boil, refresh and 

 cook again with boiling water till tender. Add butter and salt and serve 

 with butter sauce. 



Stewed. — Wash and cut off ends, place in stewing pan with a little 

 water, boil until soft, drain, season and serve with melted butter. 



Vegetable. — Cut the okra iu small pieces, put in a pan with butter and 

 sweet oil, and let it simmer for three minutes, add tomato sauce, salt, 

 pepper and small pieces of butter. 



Soup. — The okra for soup must be tender, which condition can only be 

 found when the pods are small. To prepare okra soup cut chicken into 

 small pieces, boil, refresh, add okra cut in small sections, rice and toma- 

 toes. Continue boiling till the chicken is quite tender, season with 

 pepper and salt. 



Peas — Boiled. — Cook in salted water over quick Are until tender, re- Cooking 

 fresh, strain thoroughly, season with salt, pepper, butter and a little sugar. Receipts. 



Soup. — Use split or fresh green peas, wash and put on fire with ham 

 bone, add onions, carrots, knuckle of veal. When the meat is cooked 

 remove it, and strain the soup through a fine sieve, add small quantity of 

 cream, butter, and season to taste. Serve with fried bread crumbs. 

 Soup not to be too thick. 



Parsnip — Fried. — Boil until tender, remove skin, cut in slices, dip in 

 butter, roll in bread crumbs, and fry dry in hot lard. 



Saute. — When boiled, cut in slices, place in frying pan with butter, salt, 

 pepper and hashed parsley. 



Pumpkin — Pie. — Peel, cut in pieces and remove seeds, put over fire 

 with water and cook until tender, mash or pass through a sieve, add 

 powdered sugar, cream, allspice, nutmeg, six eggs, small quantity of 

 brandy, teaspoonful cooking ginger, mix well, bake in moderate oven with 

 one layer of dough. 



Potato — Boiled. — Wash and cook in salt water in pot with cover. 



