1103. - Stewed Water-Cress

The following receipt may be new, and will be found an agreeable and wholesome dish:- Lay the cress in strong salt and water, to clear it from insects. Pick and wash nicely, and stew in water for about ten minutes; drain and chop, season with pepper and salt, add a little butter, and return it to the stewpan until well heated. Add a little vinegar first before serving.

Put Around It Sippets Of Toast Or Fried Bread

The above made thin, as a substitute for parsley and butter, will be found an excellent covering for a boiled fowl. There should be more of the cress considerably than of the parsley, as the flavor is much milder.

1105. - Broiled Mushrooms

Pare some large open mushrooms, leaving the stalks on, paring them to a point; wash them well, turn them on the back of a drying sieve to drain. Put into a stewpan two ounces of butter, some chopped parsley, and shalots, fry them for a minute on the fire; when melted place your mushroom stalks upwards on a saute pan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper, put them in the oven to broil; when done put a little good stock to them, give them a boil, and dish them, pour the liquor over them, add more gravy, but let it be put in hot; an hour and a quarter before it is done add four table-spoonfuls of red wine and the liver; serve very hot.

1106. - Lettuces And Endives

Are better, I think, only cut into pieces or into quarters, and dished neatly round; but they must be done in some good stock and not put into the thick sauce, but when you take them out after being done, you will press and form them, then boil down their liquor to a glaze, which will, when added to your already thick sauce, give the desired flavor; glaze the quarters before dishing them, pour the sauce under and round.

1107. - Turnips, Whole

Pare several large turnips, scoop them out with an iron cutter for the purpose, throw them in water as you cut them, when done blanch them, then strain them off, if for white add bechamel to them; if for brown, brown sauce; season as before.

1108. - Puree Of Turnips

Pare and cut up several turnips into slices, put them on to boil in milk and water until tender, strain them on the back of a sieve, throw away the liquor, and rub through the turnips; when done put them into a stewpan with a piece of butter, a spoonful of flour, a gill of cream, a little sugar, salt, and cayenne pepper.

1110. - Morels

The morel is a kind of mushroom, and for a ragout or garnish they are prepared as follows:- take the largest morels, take off their stalks and split them in two or three pieces, wash and put them into aba-sin of warm water to free them from the sand and earth, then blanch and drain and put them into a stewpan with a piece of butter and lemon juice, give them a turn and moisten with white or brown sauce. They should be dried slowly, put in paper bags, and kept in a dry place.

1111. - Sidney Smith's Receipt For Salad

Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give,

Of ardent mustard add a single spoon -Distrust the condiment which bites so soon: But deem it not, thou man of herbs, a fault To add a double quantity of salt; Three times the spoon with oil of Lucca crown, And once with vinegar, procured from town.

True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, scarce suspected, animate the whole;

And. lastly, on the flavored compound toss

A magic teaspoon of anchovy sauce.

Then, though green turtle fail, though venison's tough,

And ham and turkeys are not boiled enough,

Serenely full the Epicure may say,-

Fate cannot harm me - I have dined today!