hard-boiled eggs without the whites,
and flavor with lemon-juice, white pepper, and salt; cover with rice
prepared as follows: boil half a pound of rice in sufficient water to
permit it to swell; when tender beat it up to a thick paste with the
yolk of one or two eggs, season with a little salt, and spread it over
the dish thickly. The fowl and sweetbread should have been previously
simmered till half done in a little weak broth; the pie must be baked
in a gentle oven, and if the rice will not brown sufficiently, finish
with a salamander.

* * * * *

DESCAIDES.

Take the livers of chickens or any other poultry; stew it gently in
a little good gravy seasoned with a little onion, mushroom essence,
pepper, and salt; when tender, remove the livers, place them on a
paste board, and mince them; return them to the saucepan, and stir
in the yolks of one or two eggs, according to the quantity of liver,
until the gravy becomes thick; have a round of toast ready on a hot
plate, and serve it on the toast; this is a very nice luncheon or
supper dish.

CHAPTER V.

Vegetables and Sundries.

DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.

Vegetables are extremely nutritious when sufficiently boiled, but are
unwholesome and indigestible when not thoroughly dressed; still they
should not be over boiled, or they will lose their flavor.

Vegetables should be shaken to get out any insects, and laid in water
with a little salt.

Soft water is best suited for boiling vegetables, and they require
plenty of water; a little salt should be put in the saucepan with
them, and the water should almost invariably be boiling when they are
put in.

Potatoes are much better when steamed. Peas and several other
vegetables are also improved by this mode of cooking them, although it
is seldom adopted in England.

* * * * *

MASHED POTATOES.

Boil till perfectly tender; let them be quite dry, and press them
through a cullender, or mash and beat them well with a fork; add a
piece of butter, and milk, or cream, and continue beating till they
are perfectly smooth; return them to the saucepan to warm, or they may
be browned before the fire. The chief art is to beat them sufficiently
long, which renders them light.

Potatoe balls are mashed potatoes formed into balls glazed with the
yolk of egg, and browned with a salamander.

* * * * *

P