fire, and when cool make into small flat cakes and fry in a little
butter. Serve hot.

TO COOK STRING BEANS.

String thoroughly, cut in half, then in half lengthwise, throw into
boiling water and let them come to a boil. Remove from the fire, drain,
cover with cold water and let them stand in this until it is time to
cook them, then drain again, cover with boiling water and cook for
fifteen minutes, and when almost done add salt. When tender, drain, add
a lump of butter, and salt and pepper to taste.

SPANISH ONIONS STUFFED.

Take two large Spanish onions, wash and skin and tie them to prevent
breaking. Put them into a saucepan over the fire, cover with boiling
water, cook until they can be pierced with a broom straw--from two to
three hours, according to size. When done, drain and carefully take out
the centers, leaving about a quarter of an inch for the shell. Have
ready a stuffing made from a quarter of a pound of mushrooms prepared as
before. Put these and the centers of the onions into a chopping bowl and
chop very fine. Cook them together until the moisture from the onions
has almost evaporated, then add a generous heaping tablespoonful of
butter, a tablespoonful of rich cream, and three heaping tablespoonfuls
of grated bread crumbs, salt and pepper to taste. Fill the onion shells
with this mixture, smooth the tops nicely, sprinkle with bread crumbs,
brush with egg and a little butter. Put in the oven and brown about ten
minutes, and serve with the following sauce: Rub a generous heaping
tablespoonful of butter and a heaping tablespoonful of flour together.
Put a small teacup of milk into a saucepan on the fire, when hot stir in
the butter and flour and a quarter of a pound of mushrooms prepared as
before and chopped very fine, season with salt and pepper to taste.
Place the onions on a platter and pour the sauce around them, garnish
with parsley and serve.

STUFFED CELERIAC WITH SPANISH SAUCE.

Put over the fire in a saucepan three-quarters of a cup of rich milk and
three ounces of butter, let them come to a boil, then add three ounces
of dried and sifted bread crumbs and an even tablespoonful of flour. Let
it cook, stirring all the time until it is a smooth paste and detaches
itself from the sides of the pan, remove from the fire and set it aside
to cool. When cold beat three eggs light, stir in a little at a time,
beating well until the mixture is smooth and all the beaten egg used,
then add a hea