ry them pale
brown, and drain them for a moment in a colander. Serve hot for
breakfast or lunch.

168. =Fried Beans.=--Fry two ounces of chopped onions in one ounce of
butter until golden brown; put into them about a quart of cold boiled
white beans, season them with a teaspoonful of salt, and half a
saltspoonful of pepper, moisten them with half a pint of any brown
gravy, and serve them hot.

169. =Ham and Beans.=--Put into a sauce-pan two ounces of butter, half a
saltspoonful each of salt and pepper, one quart of cold beans, and
quarter of a pound of ham chopped fine; moisten these ingredients with
a little gravy of any kind, heat them thoroughly, and serve at once.

170. =Kolcannon.=--Mince an ounce of onion, fry it pale yellow in one
ounce of butter, add to it equal parts of cold boiled potatoes and
cabbage, season with a teaspoonful of salt, and half a saltspoonful of
pepper, and fry for fifteen minutes; serve hot for breakfast or lunch.

171. =Carrot Stew.=--Clean, boil, and quarter three large carrots; cut the
pieces in two; simmer them gently in milk enough to cover them, season
with a teaspoonful of salt, and a saltspoonful of pepper; when they are
quite tender take them off the fire long enough to stir in the raw yolk
of an egg, return them to the fire two minutes to cook the egg, and
serve them hot at once.

172. =Baked Mushrooms.=--Clean a quart of medium sized mushrooms, trim off
the roots, dip them first in some _maitre d'hotel_ butter made of equal
parts of chopped parsley, lemon juice, and sweet butter, then roll them
in cracker or bread crumbs, lay them on a dish, and just brown them in a
quick oven.

173. =Stuffed Lettuce.=--Choose four round firm heads of lettuce, first
bring them to a boil in hot water and salt, drain them carefully, cut
out the stalk end, fill the inside of the head with minced veal or
chicken highly seasoned, lay them on a baking pan, put a tablespoonful
of some brown gravy over each, and then bake in a moderate oven about
fifteen minutes.

174. =Stewed Parsnips.=--Wash eight parsnips, carefully cut each in four
pieces, boil them in plenty of water, until tender, from twenty minutes
to an hour, according to the season; then drain off the water, make a
layer of quarter of a pound of salt pork on the bottom of the pot, put
the parsnips in again, and fry them until brown; serve the pork with
them on a platter.

CHAPTER X.

CHEAP DISHES WITHOUT MEAT.

"Bread is th