3 o6 MORE POT-POURRI 



It is well in spring and early summer to make constant 

 cuttings of the white Swainsonia. It does well out of 

 doors and in, and is a very refined, pretty little plant. 



EECEIPTS 



To Cook Spaghetti (small Italian macaroni). Put 

 some bacon-fat, or any pieces of fat, in a saucepan 

 with onions, carrots, herbs, etc., all chopped up, and 

 a little sugar. Fry them slightly. Pour off the fat. 

 Cut up some tomatoes, add a little stock, and simmer 

 it all together till the tomatoes are cooked. Pass the 

 whole through a sieve, so that the sauce may be quite 

 smooth. Boil the spaghetti separately till quite tender, 

 then drain off the water, and mix with the tomato sauce. 

 If cheese is liked, mix in some grated Parmesan the 

 last thing before serving ; also a little fresh butter, which 

 can be added without the cheese if preferred. 



Italian Way of Dressing a Cabbage with a Hard 

 Heart. Plunge the cabbage into boiling water. Take 

 out the heart, cut it into ribbons. Mix with it bacon, 

 chopped meat or game, onion, garlic, parsley, herbs, and 

 above all some Gruyere and Parmesan cheese in fact, 

 almost anything. Bind this mixture with egg. Replace 

 it in the cabbage, and tie it up well to prevent the stuffing 

 from escaping. Boil fast till done. Serve with a brown or 

 white sauce, or butter only. 



Another Risotto a la Milanaise. Italian rice is the 

 best of all, though rather difficult to get. It is different 

 from either Carolina or Patna. Failing it, boil half 

 a pound of best Carolina rice. When it is about half 

 cooked, drain it off and replace it in stewpan. Add a 

 good quarter of a pound of butter, stand it on the side 

 of the stove, allow it to fry gently till the rice is quite 

 done, stirring very frequently to prevent burning, which it 

 will do unless constant attention is given. Then mix about 



