made Plain and Eafy . 109 
Of thefe you may at any time make a pretty little difh, either 
with brown fauce or white ; or butter and muftard, and a fpoom- 
fill of white wine; or they are ready to put in made-diflhes* 
To (lew cucumbers. 
Pare twelve cucumbers, and flice them as thick as a crown* 
piece, and put them to drain, and then lay them in a coarfe cloth 
till they are dry, flour them and fry them brown in butter; pour 
out the fat, then put to them fome gravy, a little claret, feme 
pepper, cloves, and mace, and let them ftew a little, then roil 
a bit of butter in flour, and tofs them up i feafon with fait: you 
may add a very little mufliroom pickle. 
T0 ragoo cucumbers. 
TAKE two cucumbers, two onions, flice them, and fry them 
in a little butter ; then drain them in a fleve, put them into a 
fauce-pan, add fix fpoonfulfe of gravy, two of white wine, a 
blade of mace: let them flew fiv£ or fix minutes; then take a 
piece of butter as big as a walnut rolled in flour, ffaake them 
together, .and when it is thick, difh them up, 
A fricafey of kidney-beans a 
TA.KE a quart of the feed, when dry, foak them all night 
in river water, then boi! them on a flow fire till quite tender 5 
take a quarter of a peck of onions, flice them thin, fry them its 
butter till brown ; then take them out of the butter, and put 
them in a quart of ftrong draw'd gravy. Boil them till you may 
snafli them fine, th®n put in your beans, and give them a boil 
or two. Seafon with pepper, fait and nutmeg. 
To- drefs Windfor-beans . 
TAKE the feed, boil them till they are tender; then blanch 
them, and fry them in clarified butter. Melt butter, with a 
drop of vinegar, and pour over them. Stew them with fait* 
pepper, and nutmeg. 
Or you may eat them with butter, facie, fugar, and a little 
powder of cinnamon. 
To make jumb alls. 
TAKE a pound of fine flour and a pound of fine powder-fu- 
gar, make them into a light pafte, with whites of eggs beat fine : 
then add half a pint of cream, half a pound of firejh butter' 
melted. 
