400 MORE POT-POURRI 



Pour the whole on to the lentils, and let them boil 

 another half -hour. Wash and pick a good handful of 

 Italian rice. Dry on a cloth, and mix with the lentils 

 when the rice is cooked. Add a little salt and pepper, 

 and serve. 



French beans or scarlet runners well boiled in salt 

 and water, slightly drained, and then mixed at once (all 

 hot) with olive oil and very little vinegar, and eaten as 

 a salad, are much better than when allowed to get quite 

 cold. I think this is the same with all cold vegetables 

 — beetroot, asparagus, beans, etc. Our weather so sel- 

 dom admits of quite cold things being palatable. These 

 receipts, however, are useless unless the olive oil is of 

 the best. I always buy my oil and vinegar from Mrs. 

 Ross, Poggio Gherardo, Via Settignanese, Florence. 



A Chocolate Pudding".— Take five ounces of fresh 

 butter; four ounces of chocolate, grated ; four ounces of 

 pounded sugar ; one ounce of flour. Mix these in a 

 small pan with a cup and a half of milk. Boil till quite 

 thick, and then pour into a dish with five yolks of eggs 

 and some scraped peel of a lemon. Stir for half an 

 hour. Beat up well the whites of the five eggs, and add 

 them slowly to the rest. Smear with butter a conical 

 tin mould, sprinkle with cinnamon ; pour in the mix- 

 ture. BoU it for two hours in water. A cream sauce 

 flavoured with vanilla should be served with it or poured 

 round it. 



Norwegfian Fruit Jelly.— Take two pounds of red 

 currants and two pounds of raspberries (raw) rubbed 

 through a cloth to extract the juice. Measure the juice 

 in a good, clean wine-bottle, and pour it out. Put in the 

 rest of the juice, and fill up the bottle with cold water 

 so as to make two wine -bottles of liquid in all. Put 

 this liquid in a large brass saucepan, and add half a 

 stick of vanilla and three-quarters of a pound of lump 



