made Plain and Eafy ♦ 
*95 
'Afparagus forced in French rolls. 
TAKE three French rolls, take out all the crumb, by firft 
rutting a piece of the top-cruft off ; but be careful that the cruft 
fits again the fame place. Fry the rolls brown in frefti butter; 
then take a pint of cream, the yolks of fix eggs beat fine, a little 
fait and nutmeg, ftir them well together over a flow fire till it 
begins to be thick. Have ready a hundred of fmall grafs boiled, 
then fave tops enough to ftick the rolls with, the reft cut fmall 
and put into the cream, fill the loaves with them. Before you 
fry the rolls, make holes thick in the top-cruft, and ftick the 
grafs in ; then lay on the piece of cruft, and ftick the grafs in, 
that it may look as if it were growing. It makes a pretty fide- 
difh at a fecond courfe. 
To make oyfier loaves . 
FRY the French rolls as above, take half a pint of oyfters, 
flew them in their own liquor, then take out the oyfters with a 
fork, ftrain the liquor to them, put them into a faucepan again, 
with a glafs of white wine, a little beaten mace, a little grated 
nutmeg, a quarter of a pound of butter rolled in flour; (hake 
them well together, then put them into the rolls ; and thefe 
make a pretty fide-difli for a firft courfe. You may rub in the 
crumbs of two rolls, and tofs up with the oyfters. 
To flew parfnips . 
BOIL them tender, fcrape them from the duft, cut them into 
flices, put them into a faucepan, with cream enough ; for fauce, 
a piece of butter rolled in flour, a little fait, and fliake the fauce¬ 
pan often. When the cream boils, pour them into a plate for a 
corner-dilh, or a fide-difti at fupper, 
T0 maflo parfnips. 
BOIL them tender, fcrape them clean, then fcrape all the 
foft into a faucepan, put as much milk or cream as will ftew 
them. Keep them ftirring, and when quite thick, ftir in a good 
piece of butter, and fend them to table* 
To few cucumbers . 
PARE twelve cucumbers, and flice them as thick as a half- 
crown, lay them in a coarfe cloth to drain, and when they are 
dry, flour them and fry them brown in frefti butter; then take 
O 2 them 
