COOKING RECIPES. 28« 



Me a dozen heads of asparagus, cut the green part into piocea the size of 

 peas, melt an ounce of butter in a saucepan, add a tablespoonful of cream 

 or milk, a tablespoonful of grary, a little pepper and salt, and three well- 

 beaten eggs. Throw in the asparagus, stir the eggs quickly over the fire for 

 half a minute till they are set, and pour the mixture neatly upon slices of 

 bread which have been dipped in boiling water and buttered. 



Stewed Ciicuini>er«._Cut the cucumbera fully half an inch thick right 

 through; put them in a saucepan, Just covering them with hot water, and let 

 them boU slowly for a quarter of an hour, or until tender, but not so as to 

 break them, then drain them; you want now a pint of good cream, and put 

 your cream with a teaspoonful of butter, in a saucepan, and when it is warm 

 pop in the cucumbers, season with a little salt and white pepper, cook five 

 minutes, shaking the saucepan all the time, and serve hot. It is just as 

 dehcato as asparagus, and a verj- nice diah, indeed. 



Sttiffed Turnips. — Peel and boil in boiUng water well salted a quart of 

 medium-sized turnips; as soon as they are tender drain them, cut a slice 

 from the top of each, scoop out half the middle with a teaspoon, mash the 

 part taken out, with a little salt, pepper, butter and the yelk of an egg, and 

 fill the turnips T^-ith the mixture; put on each one the slice cut from the top, 

 brush them over with the beaten white of an egg, set them in a baking dish 

 and lirown them in a hot oven. Serve them hot. 



Macaroni. —People who like macaroni will find pleasare in eating it 

 when prepared in this way: Boil it until it is tender, taking care to preserve 

 the shape so far as possihle. When it is done drain off all the water and 

 pour over it a little sweet milk, >vith a lump of butter and plenty of jx^jjper 

 and salt. While the macaroni is boiUng, cook in a separate saucepan enough 

 tomatoes to make a pint when stewed. When the macaroni is ready for the 

 table, pour the tomatoes over it; serve hot. 



Stuffed Egg Plant. — Cut them in half lengthwise, and parboil them in 

 salted water; scoop out moat of the inside and pound this to a paste in the 

 mortar with a little fat bacon and some mushrooms previously chopped up, 

 a little onion also chopped, pepper and salt to taste, and a little cmmb of 

 bread soaked in stock. Fill each half with this mixture, lay them in a well 

 buttered tin and bake for about a quarter of an hour. 



Stuffed Squasli — Pare a small squash and cut off a slice from the top; 

 extract the seeds and lay one hour in salt water; then fill with a good 

 stuffing of crumbs, chopped salt pork, parsley, etc., wet with gravy; put on 

 the top slice; set the squash in a pudding dish; put in a few spoonfuls of 

 melted butter and twice as much hot water in the bottom; cover the dish 

 very closely and set in the oven two hours, or until tender; lay witliiu a 

 deep dish and pour the gravy over it. 



Saratoga Potatoes. — Cut raw potatoes in sUces as thin as wafers with 

 a thin sharp knife; lay them in cold water over night, a bit of alum will 

 make them more ciisp; next morning rinse hi cold water and dry with a 

 towel. Have ready a kettle of lard, hotter than for fried cakes, and drop in the 

 potatoes a few at a time. They will brown quickly, skim out in a colander 

 and sprinkle with salt, or lay them on a dotible brown paper in the oven till 

 dry. If any are left over from the meal, they can be wanned in the oven, 

 and will be just as good for another time. 



