No. 167. Carote al sug-hillo (Carrots)

Ingredients: Carrots, stock, salt, butter, sausage, pepper.

Boil some young carrots in stock, slice them up, and put them in a stewpan with a sausage cut up; , cook for quarter of an hour on a slow fire, then stir up the fire, and when the carrots and sausage are a good colour add a good Espagnole sauce (No. I), and serve.

No. 168. Carote e piselli alla panna (Carrots and Peas)

Ingredients: Young carrots, peas, cream, salt.

Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, and will require a little longer cooking), then put them together in a, stewpan with three or four tablespoons-ful of cream, and cook till quite tender. Serve hot.

No. 169. Verze alla Certo-sina (Cabbage)

Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese.

Any vegetable may be cooked in the following simple manner: - Boil them well, then slightly fry a little bit of leek or shallot and a sardine in butter; drain the vegetables, put them in the butter, and cook gently so that they may absorb all the flavour, and at the last add a dust of grated cheese and a tiny pinch of spice.

No. 170. Lattughe al sugo (Lettuce)

Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of bread, gravy.

Take off the outside leaves of a lettuce, blanch and drain them well. Put on each leaf a mixture of grated Parmesan, salt, little bits of chopped bacon or ham, add a little good stock, cover over with buttered paper, and cook in a hot oven for five minutes. Then drain off the stock and roll up eachleaf with the bacon, etc, put them on croûtons of fried bread and pour some good thick gravy over them.

No. 171. Lattughe farcite alla Genovese (Lettuce)

Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole sauce.

Prepare a lettuce as above, and spread on each leaf a spoonful of forcemeat of fowl or veal, add a little cooked ham chopped up, roll up the leaves, and cook as above. Drain them on a cloth, arrange them neatly on a dish, and pour some good Espagnole sauce (No. I) over them.

No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)

Ingredients: Mushrooms, bread, stock, garlic, parsley, salt, Parmesan, butter, eggs, cream.

Choose a dozen good fresh mushrooms, take off the stalks and put the tops into a saucepan with a little butter. See that they lie bottom upwards. Then cut up and mix together half the stalks of the mushrooms, a little bread crumb soaked in gravy, the merest scrap of garlic and a little chopped parsley. Put this into a separate saucepan and add to it two eggs, half a gill of cream, salt, and two table-spoonsful of grated Parmesan. Mix well so as to get a smooth paste and fill in the cavities of the mushrooms with it. Then add a little more butter, strew some bread crumbs over - each mushroom, and cook in the oven for ten to fifteen minutes.

No. 173. Verdure miste (Macédoine of Vegetables)

Ingredients: Cauliflower, carrots, celery, spinach, butter, cream, pepper, Parmesan.

Boil some carrots, cauliflower, spinach, and celery (all cut up) in water. Then put them in layers in a buttered china mould,and between each layer add a little cream, pepper, and a little grated Parmesan and Cheddar. Fill the mould in this manner, and put it in the oven for half an hour, so that the vegetables may cook without adhering to the mould. Turn out and serve.

No. 177. Spinaci alla Milanese (Spinach)

Ingredients: Spinach, butter, Veluté sauce, salt, pepper, flour, stock.

Wash three pounds of spinach at least six times, boil it in a pint of water, then mince it up very fine, pass it through a hair-sieve, and put it in a saucepan with one and a half ounces of butter, add a cupful of reduced Veluté sauce (No. 2) with cream; salt, and pepper, add a dessert-spoonful of flour and butter mixed, and boil until the spinach is firm enough to make into a shape, garnish with hard-boiled eggs cut into quarters, and pour a good Espagnole sauce (No. 1) round the dish.

No. 179. Insalata alla Navarino (Salad)

Ingredients: Peas, beans, onions, potatoes, tarragon, chives, parsley, tomatoes, an, chovies, oil, vinegar, ham.

Mix a tablespoonful of chopped parsley, a teaspoon-ful of chopped onion, a tea-spoonful of tarragon and chop ped chives with half a gill of oil and half a gill of vinegar. Put this into a salad bowl with all sorts of cooked vegetables - peas, haricot beans, small onions, and potatoes cut up, and mix them well but gently, so as not to break the vegetables. Then add two or three anchovies in oil, and on the top place three or four ripe tomatoes cut in slices. A little cooked smoked ham cut in dice added to this salad is a great improvement.

No. 180. Insalata di pomidoro (Tomato Salad)

Ingredients: Tomatoes, mayonnaise, shallot, horseradish, gherkin, anchovies, fish, cucumber, lettuce, chervil, tarragon, eggs.

Mix the following ingredients: two anchovies in oil boned and minced, a gill of mayonnaise sauce, a little grated horse-radish, very little chopped shallot, a little cold salmon or trout, and a small gherkin chopped. With this mixture stuff some ripe tomatoes. Then make a good salad of endive or lettuce, a teaspoonful of chopped tarragon and chervil, season it with oil, vinegar, salt, and pepper(theproportions should be three of oil to one of vinegar), put a layer of slices of cucumber in the salad, place the tomatoes on the top of these, and decorate them with hard-boiled eggs passed through a wire sieve.

No. 181. Tartufi alla Dino (Truffles)

Ingredients: Truffles, fowl forcemeat, champagne.

Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl. With this fill up the truffles, place a thin layer of truffle on the top of each, and cook them in champagne in a stewpan for about half an hour. Then take them out, make a rich sauce, to which add the champagne you have used and some of the chopped truffle, put the truffles in this sauce and keep hot for ten minutes. Serve in paper souffle' cases.