mde Plain and Eafy. 2% 
four hard eggs, an onion ftuck with fix cloves, tvhole pepper 
and mace tied in a muflin rag, half an ounce of trulE.es and. 
morels, a fpoonful of catchup, a few pickled mufhrooms ; cover 
it clofe, and let it fimmer an hour. If you find it is not enough* 
you muft doit longer. When it is done, lay it in your di£h, 
untie it, and pour the fauce over it. 
To fane cucumbers ♦ 
TAKE fix large cucumbers, cut a piece off the top, and 
fcoop out all the pulp ; take a large white cabbage boiled tender* 
take only the heart, chop it fine, cut a large onion finc^ fared 
fome par (ley and pickled mufhrooms fmall, two hard eggs chop¬ 
ped very fine, feafon it with pepper, fait, and nutmeg ; fluff 
your cucumbers full, and put on the pieces, tie them with a 
packthread, and fry them in butter of a lightJbrown ; have the 
following fauce ready: take a quarter of a pint of red wine, a 
quarter of a pint of boiling water, a fmall onion chopped fine, a 
little pepper and fait, a piece of butter as big as a walnut, rolled 
in flour $ when the cucumbers are enough, lay them in your dife* 
pour the fat out of the pan, and pour in this fauce, let if boil; 
and have ready the yolks of two. eggs beat fine, mixed with two 
or three fpoonful's of the fauce, then turn them into the pan, 
let them boil, keeping it ftirring all the time, untie the firings* 
and pour the fauce over. Serve it up for^a fide-difh. Garnilh 
with the tops. 
Tojlezv cucumbers * 
TAKE fix large cucumbers, fiice them ; take fix lafge onions* 
peel and cut them in thin ilices, fry them both brown, then 
drain them and pour out the fat, put them into the pan again, 
with three fpoonfuls of hot water, a quarter of a pound of butter 
rolled in flour, and a tea-fpoonful of muftard ; feafon with pep¬ 
per and fait, and let them flew a quarter of an hour foftly, ihak- 
ing the pan often. When they are enough, difli them up. 
Fried celery , 
TAKE fix or eight heads of celery, cut off the green fops, 
and take off the outfide italics* waffi them clean, and pare the 
roors cledn ; then have ready half a pint of white wine, the 
yolks of three eggs beat fine, and a little felt and nutmeg; mix 
all well together with flour into a batter, dip every head into the 
batter. 
