1097. - Haricot Roots. Pare Three Turnips, And Scrape Two Or

three good-colored carrots, about two dozen button onions, a head of celery; cut out with a scoop-cutter sufficient carrots and turnips to pair the button onions; lay them for a few minutes in boiling water, keep all your roots in water until all is done, cut your celery to correspond as to size with the other roots; when done blanch them, then strain them off, return them into the stewpan, and put to them some good brown stock; boil them until reduced to nearly a glaze, then add some brown sauce to them, sugar, pepper, and salt, do not stir with a spoon to mash the roots, which should be quite perfect.

1098. - White Haricot Beans. - (Spanish Receipt.)

Take a pint of beans, pour a quart of boiling water upon them and let them remain in soak until the next day; cut a lettuce in four pieces and put it with the beans in some fresh hot water, throw in a small fagot of parsley, and a slice of ham, boil them until the whole are tender.

Chop up some onions, with a clove of garlic, fry them and then put them into a stewpan, put the beans to them with a well beaten egg and some spice, heat them and send them to table.'

1099. - Beet-Roots

Cut in equal-sized slices some beet root, boiled or baked, of a good color, make it hot between two plates in the oven, dish it as you would cutlets, round; make a good piquant sauce, boil some button onions white and tender, throw them in the middle of the dish with the sauce; or, boil simply, and serve the slices with melted butter.

1100. - French Way Of Dressing Cold Beet-Root

Take your cold beet-root-chop it very small and put it in a saucepan to heat, with a little cream; immediately before serving, put in a spoonful of vinegar and a little brown sugar; serve hot.

* As practised in the kitchen of the Emperor of Russia.

1101. - Broccoli And Buttered Eggs

Keep a handsome bunch for the middle, and have eight pieces to go round; toast a piece of bread to fit the inner part of the dish or plate: boil the broccoli. In the mean time have ready six (or more) eggs beaten, put for six a quarter of a pound of fine butter into a saucepan, with a little salt, stir it over the fire, and as it becomes warm add the eggs, and shake the saucepan till the mixture is thick enough; pour it on the hot toast, and lay the broccoli as before directed. This receipt is a very good one, it is occasionally varied, but without improvement, the dish is however nearly obsolete.

1102. - Cabbage-To Boil

Nick your cabbage in quarters at the stalk, wash it thoroughly clean, put it into boiling spring water with a handful of salt and a small piece of soda, boil it fast, when done strain it in a colander, press it gently, cut it in halves and serve. Savoys and greens may be boiled in the same manner, they should always be boiled by themselves. Should the cabbage be left, it may be chopped, put into a saucepan with a lump of butter, and pepper, and salt, and made hot and sent to table.

Small, close cabbages laid on a stone floor, before the frost sets in, will blanch and be very fine, after many weeks' keeping.