No. 148. Tasty Greens

2 eggs.

1 ounce butter.

1/2 pound cooked greens of any kind. Salt and pepper to taste.

Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir over the fire until the sauce thickens, but on no account allow it to boil; add the greens, which should be finely chopped (see No. 147), also seasoning if required, and continue stirring over a gentle heat for two or three minutes.

No. 149. Haricot Beans

1 pint soaked haricot beans. 1 pint water.

1 teaspoon salt. 1 ounce butter.

Boil the beans in the water for half an hour, add salt, and boil again gently for another half or three-quarters of an hour; strain away the liquor, and leave the beans in the colander to dry off. Dissolve the butter in a stewpan, gently toss the beans in it, taking care not to break them, and serve.

Either chopped parsley, grated nutmeg, or lemon juice may be added to the butter, but the beans are extremely good quite plain.

Note. - They may also be served in the liquor. See General Hints, page 1.

No. 150. Mushrooms Baked

1 dozen mushrooms. 1 ounce butter.

2 tablespoonsful water. Pepper and salt.

Peel the mushrooms, removing part of the stalks, and lay them (stalks upwards) in a flat baking tin or dish containing the water; place a small piece of the butter in the centre of each mushroom, pepper and salt them to taste; cover them, and bake in a moderate oven for twenty or thirty minutes. Serve very hot.

Note. - Great care must be taken that the mushrooms are quite free from insects before cooking.

No. 151. Green Peas Boiled

1 pint shelled peas. 1 pint water. A sprig of mint.

1 ounce butter. 1/4 teaspoon salt.

Wash the peas, and place them in a stewpan with the other ingredients, simmer with the lid off until they are quite tender, remove the mint and serve. The small quantity of liquor which remains will be found useful for flavouring sauces, stews, etc.

Note. - This way of cooking peas is greatly superior to that of putting them into a large quantity of water, as there is no waste and the entire flavour and nutriment of the vegetable are retained.

No. 154. Salsify

1 dozen roots of salsify. 1 ounce butter. 1/2 ounce flour. 1 slice of lemon.

1/2 pint water. 1 gill of milk. 1/2 teaspoon salt.

Scrape the salsify, and throw it into cold water, cut into pieces about two inches long, and place in an enamelled stewpan with the water, milk, lemon, salt, and half an ounce of butter. Boil one hour or until quite tender, remove the lemon, lift out the salsify and place in a warm vegetable dish, thicken the liquor with the other half ounce of butter and the flour, pour over the salsify and serve.

No. 155. Tomatoes

1 dozen tomatoes. 1 1/2 ounces butter.

1/2 teaspoon salt. 1/4 teaspoon pepper.

Scald the tomatoes by pouring boiling water over them, then place in cold water for half a minute. Remove the skins, which will now come off quite easily, slice the tomatoes into about four pieces with a very sharp knife. Have ready a stewpan in which the butter has been dissolved, place the tomatoes in it, add the seasoning, and stew gently for about twenty minutes, stirring frequently.

Note. - When strained, this constitutes a very choice sauce, and it may be slightly thickened.