Stuffed Spanish Onion

Parboil a Spanish onion; then drop it into ice-water; take out the centre and fill it with force-meat; cover with a thin slice of sweet fat pork; sprinkle with a teaspoonful of salt and the same of sugar; add four tablespoonfuls of stock, cover closely, and cook over a good fire. When the onion is tender, take it up, remove the pork, strain and skim the gravy, pour it over, and serve. The best force-meat for the stuffing is made of cold chicken, a shred of boiled ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter and pepper and salt.

Potatoes A La Provengale

Mash and pass through a wire sieve two pounds of potatoes; season with pepper and salt. Grate two ounces of Gruye're (Swiss) cheese, pound it with enough butter to make a paste, add a gill of milk and a teaspoonful of chopped parsley; put this in a saute pan, add the potato, mix all well, and stir until the mass is pale brown ; serve as a pyramid.

Milanese Potatoes

Bake large potatoes till just tender; cut off the tops, which keep. Scoop out the potatoes, but do not break the skin. Mash the inside with butter, pepper, salt, and grated Parmesan; about a teaspoon-ful of butter and cheese to each will be the right proportion. Beat the potato mixture with a fork for a minute to make it light, refill the skins, put on the covers, and heat them in the oven.

Scalloped Potatoes

Mash two pounds of potatoes with milk, and pass through a sieve; add three ounces of butter melted, two ounces of grated Parmesan cheese, and a little pepper and salt. Fill shells with this mixture, and brown them in the oven. Glaze them over with butter melted and grated Parmesan; return one minute to the hottest part of the oven. Serve very hot.

Tomato Jelly

Two pounds of tomatoes, half a grain of red pepper, and two small shallots. Place them in a stewpan and boil till quite soft. Melt half an ounce of gelatine in as little white stock as possible; add this to the tomatoes, and strain; if not perfectly clear, clarify with white of egg in the usual way. Mould, and serve with chopped aspic round it. A little grated Parmesan may be sometimes sprinkled over it for a change.

Tomato Souffle

Prepare some tomato pulp, taking care to boil it down if too liquid; stir in the yolks of three eggs, then the whites well beaten; salt to taste. Fill either a large souffle case or several small ones. Bake in a hot oven till it rises very high and is set in the centre; serve instantly.

Spinach Fritters

Boil the spinach till it is quite tender; drain, press, and mince it fine; add half the quantity of grated stale bread, one grate of nutmeg, and a small tea-spoonful of sugar; add a gill of cream and as many eggs as will make a batter, beating the whites separately; pepper and salt to taste. Drop a little from a spoon into boiling lard; if it separates, add a little more crumb of bread; when they rise to the surface of the fat they are done. Drain them, and serve very quickly, or they will fall.