AUGUST 29, 1874.] 
THE, GARDENERS: -CHRONIGHE: 
g cooks ought to be aware that enion is | din 
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| 
j 
Í 
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too, thks think that their per hai ndi- | 
never tire *. ` monotonous ike 
rederick of Prussia, who played the same flute-con- 
äi ht after night, to his admiring | 
ey ser the e eternal ‘bubble and 
7 without ever chan the tone or the key o 
s. Bu otony in eating is worse than 
me, it is absolutely unwholesome, Louis XIV.’s 
agii , wrong and immoral in hi 
in a Atera and material 
athe honour to dine with us to-morrow, 
Do 
aoe try iier change of diet and aa donot bring | 
ning-room company thin, Let all simmer gently an 
hour together, oo your soup is ready. 
“I wish it were mine, instead of their eternal 
fro steg which the 
see 
inexhaustible, unchanging cauldron, with the cooks 
inging in chorus while th w 
ou s have one, my dear madam, for your 
supper, to stay. your sladi for the night. An 
inferior form of this is Purée à la Ci 
because Crecy, near Abbev ille 
for our Edward ILI.’s victory, and for Carrots, It 
(REDUCED FIGURE, SHOWING HABIT.) 
L 
has the merit, however, of economy. When you have 
three or four large Carrots left cold, grate them fine 
through a wire sieve or the 
roe broth or soup left ie be previous day, and one or 
cpr gteecote of rice boiled quite soft, the vk 
E eager i pi pe ' You thus obtain 
a aN ; Bat not so good as our 
Pur, roe ane the sameness of ‘apart- 
for browning. 
advantage * Peashell 
. Peas, 
these 
hile 
only impart a nice eS hue, but also bean 
improvement to its flavour. We must h 
vegetable ! sparagus is ‘See; 
e 
“ I willgive you a hint just received from my nephew 
Henry, at ee you know. ‘ Vegetable Marrows,’ he 
writes, ‘ are n ase, O ! please not to 
i e, ‘‘Sauce Henry” 
more. Then put into a white 
mon-peel, Simmer for aa minutes ; serve in 
dish with toast.’ Will tha 
“ Delicate, “yp tI iar “insipid and mawkish. 
Nevertheless, it will be only fair to try it. But I 
confess to disiking pA etable rental and know of 
no P gem, gp nt akes them good at th 
ut as soon ~ 
side and tender within, drained apa 
im ely they answer to their 
Sarani But the deep frying- fare of fat (in the 
uth of Europe s use oil) is not often met with 
in i small establishme 
use of the post Sk that things fried in it 
must ps bat ily greasy ; whereas, if well fri 
they are not greasy at all.” 
“Just so. Our fst dish of meat shall be a a 
de Mouton, which is not mutton with Haricots, 
F stew, very aoe aean and w holesome eat 
year omy 
roasts possible now are veal DA Saiit. yess has 
like beef, is hard and 
Fresh pork would be 
over, 
forbidden = your doctor. 
‘No, eed; he allows me to eat whatever I 
we wi ke 
man ; because F ay would be sure to eat it, 
ou 
re ota toi 
We will let this simmer gen tly ov 
for two ee a half or three oe 
we wi 
oft But isn’t Sera of rpa rather fat ?’ a 
“ Which g cod-liver a besides st 
f the bones and 
to have inthe garden or to pion nA market. 
those w. water or give out 
bitter juices, ela as Artichokes (of which the bottoms 
only would be Fr ench Beans, 
Mp 
Suh, te &e., would. be 
likewise. _ = Pisco 
tot Ge chops z: s 
kaet ly together till the meat is thoroughly 
epokat, Add few Mushrooms, season according 
Then arrange the 
ws, d hollow dish, and pour the AE, vegi 
the mi 
pon ot a 
= epic dear ae soe you ca cannot expect 
