126 POT-POURRI FROM A SURREY GARDEN 



The following fresh chutney is good with any roast 

 or cold meat : — Equal parts of cucumber, onion, and 

 sultanas chopped very fine, some salt and cayenne. 

 Moisten with vinegar, and press for two hours. It will 

 keep some time : when wanted for use, warm in a little 

 gravy and let it get cold. 



A very much prettier way than the usual English one 

 of serving cauhflower is to break it up in pieces large 

 enough for one helping ; boil them very Hghtly, so that 

 they should be quite firm and dry, almost crisp. It 

 quite spoils them if they are soft and sodden. Serve apart, 

 in a good-sized boat, some white creamy sauce into which 

 you grate a Uttle Parmesan cheese. 



Small pieces of cauliflower put into clear soup, and 

 Parmesan cheese handed apart, is a good way of using up 

 cauliflowers that are just beginning to run to seed. 



Young onions boiled in clear soup give it an unusual 

 and gelatinous consistency. 



Eaw sliced cucumber is quite a different dish if cut 

 very thin and soaked in salt and water for two or three 

 hours before it is wanted. It is then drained and pressed, 

 and served with oil, vinegar, and pepper, in the usual 

 .way. 



There are several ways of cooking cucumbers; I 

 suggest the following : — Peel and cut up a cucumber into 

 pieces about two inches long, and divide each piece into 

 two. Soak them for two or three hours in brown sugar 

 and vinegar. Stew them in a Uttle stock, and serve them 

 as a vegetable. 



Another way is to stew these pieces in a little butter. 

 Make the sauce apart by boiling the peel in a little milk 

 and butter, rub it through a fine sieve, mix in a little 

 yelk of egg and pour over the pieces. 



A third way is to take a large old cucumber, peel it, 

 cut off the two ends, and boU it very lightly. When done, 



