Gl JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



fresh marjoram leaves ; add pepper and salt ; pour over all a 

 tablespoonful of good olive oil, and cover the whole surface with 

 ripe tomatos cut in halves crossways, the cut side downwards ; 

 sprinkle over all some breadcrumbs, and bake in a quick oven. 

 If you do this tomato dish properly, you will repeat it often and 

 will never forget it. The onions, capers, and marjoram are de 

 rigueur. 



Potatos. —The cooking of potatos is sufficiently well known 

 in England, but a few ways of cooking potatos which are not 

 commonly known may be mentioned here. 



(a) Potato souffle. — Boil good oval-shaped potatos. When 

 cool, cut off one end and scoop out the interior of the potatos, 

 leaving about a florin's thickness all round under the skin. Mash 

 up what you have scooped out, mix in some cream or melted 

 butter, a little grated Parmesan and a whipped egg, and season 

 with pepper, salt, and a pinch of spice. Fill the scooped-out 

 potatos with this stuffing, smooth the surface, place them side 

 by side in a baking-dish, and bake till the surfaces are browned. 

 To be served hot. If you have any meat or fowl left, chop it up, 

 grind it in a Wedgwood mortar, and add it to the stuffing. 



(b) The most savoury way I know of cooking potatos is 

 in an 



Irish Stew. — The English way of making an Irish stew is to 

 cut up peeled i potatos, with sliced onions, and stew them in an 

 open pot with mutton neck-cutlets. This dish is nice enough, 

 but it wholly lacks the marvellously appetising flavour of a real 

 Irish stew, which is made in the following manner : — Begin by 

 placing at the bottom of the pot some old plate, face downwards, 

 over it place a layer of whole middling-sized peeled potatos, over 

 that a layer of sliced white onions ; season with pepper and salt ; 

 then again a layer of mutton or lamb cutlets ; go on building up 

 the same layers — potatos, onions, pepper and salt, and cutlets, 

 or shortenings of ribs or pieces of brisket — until the pot is nearly 

 full, pour in by the side of the pot a small teacup of water. Then 

 — and this is the most important part of the performance — cover 

 the whole with a slab of paste worked up with suet and well 

 tucked in at the sides, and cook on a slow fire for a couple of 

 hours. This stew should be kept simmering all the time at 

 boiling-point. The object of the plate at the bottom, of course, 

 is to prevent the ingredients from being burnt, and the object of 



