BOUND THE TABLE

be put after tbe parboiling process inside each endive. Then having tied them, up again very carefully, pro- ceed as above.

The way to dress lettuces is the same as for endives, with the only difference that the parboiling takes much less time.

Both may also be served on bread sippets fried in butter, as mentioned for cabbages and greens.

Many other vegetables may be stewed with advantage, for being thus cuits dans leur jus they lose none of their flavour. Vegetable marrows, turnips, carrots, beetroots (previously baked), potatoes, Jerusalem artichokes, par- snips, cucumbers and onions make capital dishes when properly cooked, without the agency of water. In the course of my experiments I have never tried a fresh com- bination for making a stew of the above but it has proved successful. It would be too long to describe them all, and I shall, therefore, content myself with setting forth those which have found the most favour with my friends.

1. Take some vegetable marrows, not too old (what this vegetable gains in size by age it loses in flavour), cut them up in pieces the size of a small egg, having first peeled them. Rub a saucepan with garlic, put a goodly piece of butter and a little flour in it, and throw in your pieces of vegetable marrow when the butter is melted, adding pepper, salt, and grated nutmeg. Take care they do not catch or burn, which is avoided by tossing and adding more butter if necessary. In about a quarter of an hour throw in a handful or two of grated Parmesan cheese, according to the quantity. If they look too dry add a small quantity of milk, and let the stew simmer till the marrows are quite done, when you serve with or without croutons (sippets) round the dish.

VEGETABLES.

The foregoing recipe is applicable to all the vegetables mentioned above, with the exception of onions.

2. Chop half an onion very small, and put it in a saucepan with a lump of butter ; when it begins to brown throw in your vegetables (cut in pieces) pepper, salt, and a little grated nutmeg; moisten with a little broth or stock, and let them simmer till done.

3. Put the vegetables, cut up as before, into a sauce- pan with pepper, salt, nutmeg (grated), chopped parsley, and a large piece of butter; toss them for a few minutes in the saucepan, and add a small quantity of hot water — just enough to prevent their catching. When done, stir with them the yolk of an egg beaten up with the juice of a lemon.

A combination of several vegetables, such as beetroot and potatoes, or carrots, turnips, and potatoes, or parsnips and turnips, &c., treated by any of the above methods, will produce very nice entremets de legumes. In most cases of stewing vegetables the least bit of sugar will be an improvement, but it must be used as carefully as if it were Cayenne pepper, under pain of spoiling the dish.

Another very good way of dressing those vegetables, which the French call racines, mostly mentioned above, and also potatoes, is to cut them with a vegetable scoop, into the shape of one ounce bullets, and to toss them in plenty of butter till quite done, adding during the process salt, pepper, and a very little powdered sugar.

Small new carrots are excellent cooked in this way, and when they are done the addition of some chopped parsley and a squeeze of lemon is an improvement.

By a somewhat similar process, turnips are glorified into the dish called Navets Graces. The process is this : Cut some turnips all to a uniform shape, either like small pears or like orange quarters. Parboil them for five