COOKING HECIPES 299 



Potatoes FriMl i;rith Butter. — ^Nicely wash and pare some flonry po- 

 tatoes; cut each into any form yon fancy, snch as a large lozenge, etc. ; then 

 thinly slice them, so that the pieces may be of a uniform shape; dip them 

 into either a swoet or savory batter, fiy Uiem in plenty of butter, and serve 

 them quite hot, Vith either salt or pounded loaf-sugar strewn upon them. 



ScAllop««l Tomatoes. — Pare and slice; scatter fine crumbs in the bot- 

 tom of a bake-diah; cover with sUces of tomatoes, seasoned with sugar, pep- 

 per, salt and butter; cover with cruml« and then with tomatoes; fill the 

 dish in this order, covering all with crumbs, with bits of butter sprinkled 

 upon them. Bake, covered, half an hour, and brown. 



Celery Saace. — Pick and wash two heads of celery, cut them into pieces 

 an inch long, and stew them in a pint of water and a teaspoonful of salt until 

 the celery is tender. Rub a large tablespoonful of butter and a spconful of 

 flour well together; stir this into a pint of cream, put in the celery, and let it 

 boil up once. Serve hot with boiled poultry. 



Fried Potatoes — The French method of cooking potatoes affords a 

 most agreeable dish. Tlie potatoes are peeled, wiped, and cut into thin 

 slices, and thrown into a frv-ing-pan containing an abundance of hot lard. 

 -\s soon as they become brown and crispy, they are thro\vn in a colander to 

 drain them; then sprinkle with salt, and serve hot. 



Onions and Tomatoes. — A side dish, which will be new to manvcooks, 



is made by slicing very thin some onions and green tomatoes, in alxjut equal 

 proportions, and fning them together just as you fiy onions alone. Salt 

 them well, and, if there is any danger of their being greasy, drain before 

 serving. 



Sauce Uol>ei-t. — Put two medium-sized onions, chopped very fine, wiUi 

 a large lump of butter, in a stew-pan; let them brown well, constantly stir- 

 ring; add a teaspoonful of flour mixed with half a pint of good stock; salt 

 and pepper; cook about five minutes; add a teaspoonful of mixed mustard 

 and one of vinegar. 



Tomato and Onion Omelet — Take equal parts of sliced onions and 

 tomatoes, peeled and freed from pips, chop them b6tli coarsely. Fry the 

 onions in butter, ^lien cooked, without being colored, add the tomatoes, 

 with pepper and salt, and stir tlie mixture on the fire. Make a plain omelet 

 in the usual way, and insert this in the fold on dishing it. 



Sralloped Onions — Boil, till tender, six large onions. Take them up, 

 drain and separate them; put a layer of bread or biscuit-crumbs in a pud- 

 ding-dish, then a layer of onions alternately, until the dish is full. Season 

 with pepper and salt, add a little butter, moisten with milk, and brown halt 

 an hour in the oven. 



Saked Cauliflower — Put cauliflower to Boak in salted water for an 

 hour or more; look over carefully; remove the hard stalks and leaves; 

 Bcald for five minutes; cut into pieces and put into a pie-dish; add a httla 

 milk, and season with pepper, salt and butter; cuver the whole with dry 

 grated cheese and bake. 



Green Corn-CaUea — Cut the com from the cob and stir it into a graham 

 batter made with sweet milk; fry, and sei-vo hot with melted butter. 



