No. 320. Brussels Sprouts with Madeira Sauce

52 cts.

A : 1 qt. Brussels sprouts, washed thoroughly ;

B : Madeira Same No. 247 (Madeira Sauce).

Boil A 10 m., or until tender, drain and serve with B poured over.

No. 321. Beets with Sour Sauce

15 cts.

A: 6 young beets boiled until tender, drain and cover with cold water ;

B : 1/4 c. sugar, 4 tbsps. corn-starch, 1/2 c. vinegar, 1/2 c. boiling water.

Remove skins from A. cut in thin slices. Mix B, and when boiling pour over A and serve hot or cold.

No. 322. Cabbage au Gratin

15 cts.

A : 1 head cabbage, boil until tender and chop tit B : White Sauce No. 229 (White Sauce) and 1 tsp. lemon-juice : C: 2 tbsps. bread-crumbs, 1 tbsp. butter in bits am tbsps. grated cheese.

Put a layer of A in deep buttered dish, spread a layer of B, repeat until dish is full, cover with C and brown in quick oven. Cabbasre should be soaked in cold salted water an hour before boiling.

No. 323. Carrots with White Sauce, or Glazed

14 cts.

A : 12 small French carrots, boil, drain, and cnl in slices, saute slightly in butter :

B : White Sauce No. 229 (White Sauce). cooked with a blade of ma and 1 c. green peas, or

C : 1 tbsp. butter. 1 tbsp. sugar, 1/4 tsp. Bait, 1/2 c. stock.

Cover A with Band serve: or put A in baking-pan, cover with C, and bake until stock is reduced to glaze and the carrots are browned.

No. 324. Cauliflower au Parmesan

20 cts.

Follow Recipe No. 322 (Cabbage au Gratin), using 1 cauliflower instead of cabbage, and Parmesan cheese instead of plain cheese.

No. 325. Celery, Fried or Stewed

20 cts.

A : 3 bunches of celery sticks, 4 inches long, boil in salted water ;

B : Butter Sauce No. 234 (Butter Sauce, for Boiled Artichokes o), or White Sauce No. 229 (White Sauce), adding 1/2 c. water in which celery was boiled, or Brown Sauce No. 230 (Brown Sauce) ; C : Batter No. 315 (Batter) ; D : Hollandaise Sauce No. 245 (Hollandaise Sauce for Fish, Meats, an).

Drain A, cover with B and serve, or dip A in C, fry in hot fat, drain and serve with I).

No. 326. Chestnut Boulettes

15 cts.

A : 1 c. mashed chestnuts, 2 egg-yolks, beaten slightly. 2 tbsps. cream, 1 tbsp. sugar, 1/8 tsp. salt, 1 tsp. sherry or vanilla ;

B : Egg-whites, beaten stiff.

Cool A and fold in B, form into small balls, crumb, egg and crumb and fry in hot fat.

No. 327. Chestnut Puree

20 cts.

A : 1 qt. chestnuts, shell, blanch and boil until soft ;

B : 2 tbsps. cream, 2 tbsps. butter, 1/4 tsp. each salt, pap-rica, and onion-juice.

Press A through a colander, add B, mix thoroughly, press through a potato-ricer and serve.

No. 328. Cucumber Farci

32 cts.

A : 3 medium cucumbers, peel, cut in two lengthwise ;

B : 1 c. cooked chicken, 1 tbsp. parsley, 1 tbsp. cooked ham, all minced ; 2 tbsps. cream, J rica and onion-juice ;

C: 1 o. stock, 1/4 c. white wine or lemon-juice.

Scoop out the inside of A. (ill with B, put in baking-pan, cover with C, bake 1/2 an hour, basting often ; cover with browned crumbs and serve with sauce from pan poured over.