Small Vegetable Pates, American Style

No. 1679. - Cut equal quantities of onions, carrots, celery and cabbage, in small square pieces. Put them in a saucepan with a piece of butter, and fry them lightly. Then moisten them with enough broth to cook them, and let them cook until the broth is reduced to a glaze. Now season with salt, pepper, nutmeg and a pinch of sugar, and add some reduced Allemande or Cream sauce, and some cooked asparagus tops, or green peas, that have been cooked separately (or any kind of vegetable that is in season). Mix the whole well together, add a little finely-chopped parsley, and then set it aside to get cold.

Make a pate paste, or use the trimmings of some puff paste. Roll out the paste, and with a three-inch oblong granulated cutter cut out some pieces. Wet the border of each and put some of the above stuffing in the center, and then place one of the oblong pieces of paste on top to covereach one. Press the edges close together and put them on a buttered and floured pan. Now baste them with the yolks of eggs diluted with water, and bake them in a hot oven. Serve them hot on a napkin.

Small Vegetable Crusts, Macedoine Style

No. 1680. - Butter and flour one dozen small Timbal moulds that are a little larger at the top than at the bottom. Now roll out a pate paste, line the moulds with it, and fill them with flour. Cover them with a layer of paste, make a nice border around the top of each, and baste them with the yolk of an egg diluted with a few drops of water. Now bake them in an oven and, when they are cooked, cut out the covers without injuring the borders. Remove the flour, and baste the inside and outside of the crusts with the yolks of eggs. Then set them in a moderate oven to dry. Garnish the crusts with a Macedoine of Vegetables, such as peas, beans, asparagus-tops and carrots, each being cooked separately. The crusts can be filled with these vegetables, mixed or singly. Add to them, before filling, a reduced Allemande or Cream sauce.

Vegetable Bread

No. 1681. - This is made with any kind of vegetable purees. When the puree is cooked, it should be made firmer than when used as a garniture. The yolks of raw eggs must be added when the puree is cold. Purees that are thin will require more eggs than those that are thick; and a reduced Cream sauce may also be added to make them of the required consistency.

Put the puree in small buttered moulds, poach them, and serve with either Cream, Allemande or Espagnole sauce.

Note. - After they are cooked and become cold, they may be cut into a variety of shapes, and used ■as a garniture for soups. They may also be cut in slices one-quarter of an inch thick, then breaded, and fried, to be used as a garniture.

Macedoine Of Vegetables, Spanish Style

No. 1682. - Put two finely sliced white onions in a saucepan with four spoonfuls of sweet oil and fry them lightly. Then add four sliced bell peppers and, after they have simmered for a few minutes, add six red tomatoes that have been peeled and cut in quarters, and one egg plant that has been peeled and cut in small slices. Let them cook until the moisture is reduced and then add one handful of boiled string beans cut in small pieces. Season with salt, pepper and a pinch of red pepper. Now dish them up in a vegetable border and garnish them with plain boiled okra.