SEPTEMBER 41 



Cut up an onion in rather large pieces, boil it in milk, 

 pass it through a sieve, or remove the onion. Pour the 

 milk boiling over the crumbs, and add a few peppercorns. 

 Boil the whole in a china saucepan for about twenty 

 minutes. As the milk is absorbed, add a little more until 

 it is an even mass, neither too moist nor too dry. 

 Kemove the peppercorns before serving, and stir in a 

 large piece of fresh butter. Many people add cream, 

 which spoils it. Cream makes the sauce tasteless and 

 fade. 



The following is a much simpler receipt, and suggests 

 a poultice rather more than I quite like ; but it is excellent 

 to eat, and useful to know, as it can be carried out in a 

 sick-room or a lodging-house kitchen. Take a breakfast- 

 cupful of fresh breadcrumbs, rubbed, not grated ; a 

 breakfastcupful of milk. Cut up into it an onion, 

 and add two or three peppercorns. Boil the milk up 

 and pour it on the crumbs, which have been put into a 

 small basin. Cover over, and let it stand for two hours. 

 Bemove any pieces of onion that show. Warm up before 

 it is wanted with a small piece of fresh butter the size of 

 a walnut. 



It is also, under the same circumstances, useful to 

 know that chickens or game of any kind can be perfectly 

 well roasted in a baking-tin on a little kettle-stand in 

 front of any ordinary fire in the following way : Put a little 

 bacon fat in the pan, lay the bird in it on its side with 

 the back towards the fire. Baste well. When sufficiently 

 done, turn it on to the other leg, with the back still 

 towards the fire. For ten minutes at the end, with a 

 large fowl or pheasant, turn the breast to the fire, 

 basting it well. The time a bird will take to roast must 

 depend on its size. Woodcocks, snipe, and larks will 

 take a very short time. 



Vegetable Marrow. Peel a young vegetable 



