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the grated rind of half a lemon, the grate of a nutmeg, Nepaul pepper and salt to taste. Lay this on nicely trimmed slices of toast, and serve. The celery may be stewed in a brown sauce, as per recipe No. 14, instead of the white; it is nice either way.
Serve the same as celery, or plain boil, and pour over a good white butter sauce, in which a little cream has been mixed, to make it extra rich.
Shell your peas, and put them into a jar. Add two ounces of butter, a little pepper and salt, and one saltspoon of sugar; cover close, and put into the oven to cook in their own steam. When quite done, turn out into a dish, pour over them a good brown sauce, as No. 14, add a teaspoon of chopped green mint, and serve.
Get some very young French beans, put them in whole in a jar, with butter, pepper and salt, and a mite of soda to preserve the colour. Cook them as in previous recipe. Turn them out when done, and lay on neatly cut slices of well buttered toast. Sprinkle over with pepper and salt, and serve very hot.
Well boil some broad beans in salt and water; take off the skins, and pour over the beans a parsley and butter sauce, as recipe No. 3. These may be served on toast, and thus make a substantial dish, and very nice.
Peel very carefully and trim nicely; throw them into cold water as you peel them, or they will get discoloured. Boil in salt and water till quite soft; drain; mash them with a fork till quite smooth, with butter, pepper and salt. Put the artichokes thickly on nicely cut pieces of buttered toast, and sprinkle with pepper and salt, and serve. This is simply delicious, though simple.
Cut up some egg plants into quarters; put them into a jar, with butter, pepper and salt; cover close, and put in the oven. When done, take them out, mash them smooth with a fork. Add two hard-boiled eggs chopped fine, and a few bread crumbs, fill the mixture with little scallop shells, brush over the top of each with well beaten egg, sprinkle on some fine bread crumbs, put a little dab of butter on each, and just put in the oven to brown. Serve them in the shells, neatly dished.
Mash up any cold potatoes you may have, mix them with any cold fish. Add a tablespoon of best olive oil, some caper vinegar, and a few chopped capers, one teaspoon of chopped onions, one bead of garlic chopped very small, the grated rind of a small lemon, the juice of half a lemon strained, salt and Nepaul pepper to taste; mix thoroughly. Serve it in a glass dish neatly piled up, smooth with a fork. Sprinkle over the whole some chopped hard-boiled egg, and arrange pretty West Indian pickles over it for decoration.
Cut up any cold potatoes in slices, mix with them a teaspoon of chopped onion, a teaspoon of chopped parsley, and pour over it equal quantities of best olive oil and vinegar that has been well mixed with a little pepper and salt.
Cold carrots, turnips, potatoes, green peas, French beans, beet-root, celery, cauliflower, etc. Cut the carrots, turnips, potatoes, etc., with a nice fancy vegetable cutter; mix in the green peas, the French beans cut up in two or three pieces each, the cauliflower in neat little branches. Mix with them a teaspoon of chopped onion, a teaspoon of chopped parsley; mix equal quantities of vinegar and best olive oil, with pepper and salt to taste; toss all lightly up together. Ornament with lettuce and watercress in bunches.
N.B.--German lentils, green peas, French beans, broad beans, all make a good salad by themselves with equal quantities of oil and vinegar, and pepper and salt. No cold vegetable is out of place.
Every one more or less knows how to make salads from lettuce, endive, watercress, radishes, mustard and cress, etc., etc.; so it would be useless to enter into that in this little book. I will, however, give directions for a few simple salad sauces that I find generally approved of.
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