176 POT-POURRI FROM A SURREY GARDEN 



boil for fifteen minutes, drain, then put them into a stew- 

 pan with a nice piece of butter, a little sugar, and cover 

 with light stock. Stew for about half an hour ; then set 

 over the fire, and boil till they are nicely glazed. Young 

 Carrots are good done in the same way, but only take 

 about half an hour's boiling. Carrots are excellent pur6e'd 

 like mashed Turnips. French Beans and Scarlet Runners 

 are very much better boiled whole, if not too old, only 

 partly drained, and butter added at the last ; they should 

 be boiled enough to break up when the butter is stirred 

 in. To be served very hot. For a second-course dish 

 cream may be added as well as butter. When French 

 Beans are old and the seed ripe, they cook as well as the 

 real white Haricots. 



Every year I grow Eed Cabbages, and cook them as 

 recommended in ' Dainty Dishes.' I also make large jars 

 of pickled Eed Cabbage, most useful in the winter. The 

 following is a German receipt, and also good : — Cut the 

 cabbage as for choucroute. For three or four large cabbage 

 heads take Jib. of butter, put it into an earthenware 

 saucepan on a coal fire. When melted, add the cabbage, 

 salt, pepper, and a little flour and a large cupful of good 

 broth ; cover well, and let it cook for about an hour and 

 a half, turning it from time to time. During the last 

 half-hour add a glass of strong red wine. 



Some years, and this has been one, the Siberian Crabs 

 ripen in great quantities. They look so lovely on the 

 tree, one hates to pick them ; but the moment they are 

 ripe the missel-thrush clears every one off, with the same 

 rapidity with which he leaves us without a single berry 

 on the Mountain Ash in the summer. So we harden our 

 hearts, and gather them to make into jam, according to 

 the following receipt (the fruit of the Bosa rugosa can be 

 utihsed in the same way) : — ', 



Eemove the stalks and well wash the fruit, put this 



