475. — Dressed Marrows. Cook the vegetable marrows in the usual manner ; drain them ; melt some butter ; add a little pepper to the butter, and salt if necessary ; pour the butter hot over the marrows. N.B. — Cooked cucumbers can be di-essed in the same way. SUNDBIES. 191 476. — Leeks and Brown Butter Boil some leeks ; then drain them very thoroughly ; pour over them some brown butter (No. 121), and serve quite hot. 477. — French Baked Potatoes. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato care- fully, and work it through a sieve ; melt half an ounce of butter in a saucepan ; add 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pej^per and salt to taste✪ French Baked Potatoes ; work this up into a paste over the fire. Now fill each half-potato quite full ; rub the top over with white of egg or a few drops of melted butter ; brown the top either with a salamander or a hot “ iron,” or, failing these articles, put the potato halves into the oven for a few minutes. Serve alone or with cold meats. If you have cream, use it instead of milk. 478. — Lettuce Mould. Wash some lettuces, throw them into boiling water with some salt, and boil them until they are quite tender ; drain them well ; next chop them very fine. A Now put 1 ounce of butter in a saucepan. When it is melted put in the lettuce, and add 3 tablespoonfuls of cream, or gravy ; season with pepper and salt ; next beat 2 yolks of eggs, stir them well into the lettuce, 192 1 VnOLES OME CO OKER Y. and let it get cold \ then whisk 2 whites of eggs to- a stiff froth ; add it to the cold lettuce ; mix very thoroughly ; put the mixture into a well-buttered mould or cake-tin ; press it down well, and steam it for half an hour ; turn it out ; decorate it with fried sippets or slices of hard-boiled eggs. Serve with a brown gravy round it, or a yellow sauce. N.B. — Cooked spinach, or cooked sorrel, can be dressed in this manner. Proceed from A above. 479. — Stuffed Cucumbers. Peel the cucumbers ; cut them into even lengths, about 2^ inches each ; scoop out the seeds to within a quarter of an inch of the bottom, leaving like a “ cup ” made of cucumbei’. Peel 4 tomatoes ; remove the seeds ; add to this a quarter of a pound of bread-crumbs, pepper and salt to taste, 1 teaspoonful of chopped onion, 1 pinch of chopped parsley ; put this on the fire, with sufficient gravy to make it into a smooth paste. Now fill each cucumber cup with this mixture, letting the mixture come rather above than below the cup ; sprinkle with a little pepper and salt; place a tiny lump of butter on each; put all on a baking-dish ; bake half an hour, basting all the time either with butter or gravy. Serve in the same dish. Mushrooms can be used in place of tomatoes, or, if neither tomatoes nor mushrooms are available, a SUNDRIES. ins little more bread-crumbs with chopped herbs makes a good and plain stuffing. 480. — Stuffed Mushrooms. Have 8 mushrooms of large and equal size; when peeled and washed, spread over them some colbert stuff- ing, three-quarters of an inch thick. Place them on a baking-dish ; pour over them 2 or 3 tablespoonfuls of oil or 1 ounce of butter ; place a/eio raspings if liked ; put them into a moderate oven and bake about half an hour, baste with butter or oil all the time you are cooking, as the mushrooms must never get dry. Serve in the dish in which they were cooked.

AI-modernized reading of the original text

475. — Dressed Marrows. Cook the vegetable marrows in the usual manner ; drain them ; melt some butter ; add a little pepper to the butter, and salt if necessary ; pour the butter hot over the marrows. N.B. — Cooked cucumbers can be dressed in the same way. 476. — Leeks and Brown Butter Boil some leeks ; then drain them very thoroughly ; pour over them some brown butter (No. 121), and serve quite hot. 477. — French Baked Potatoes. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato carefully, and work it through a sieve ; melt half an ounce of butter in a saucepan ; add 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pepper and salt to taste ; work this up into a paste over the fire. Now fill each half-potato quite full ; rub the top over with white of egg or a few drops of melted butter ; brown the top either with a salamander or a hot “ iron,” or, failing these articles, put the potato halves into the oven for a few minutes. Serve alone or with cold meats. If you have cream, use it tead of milk. 478. — Lettuce Mould. Wash some lettuces, throw them into boiling water with some salt, and boil them until they are quite tender ; drain them well ; next chop them very fine. A Now put 1 ounce of butter in a saucepan. When it is melted put in the lettuce, and add 3 tablespoonfuls of cream, or gravy ; season with pepper and salt ; next beat 2 yolks of eggs, stir them well into the lettuce, WHOLESOME COOKERY. and let it get cold; then whisk 2 whites of eggs toa stiff froth ; add it to the cold lettuce ; mix very thoroughly ; put the mixture into a well-buttered mould or cake-tin ; press it down well, and steam it for half an hour ; turn it out ; decorate it with fried sippets or slices of hard-boiled eggs. Serve with a brown gravy round it, or a yellow sauce. N.B. — Cooked spinach, or cooked sorrel, can be dressed in this manner. Proceed from A above. 479. — Stuffed Cucumbers. Peel the cucumbers ; cut them into even lengths, about 2^ inches each ; scoop out the seeds to within a quarter of an inch of the bottom, leaving like a “ cup ” made of cucumbei’. Peel 4 tomatoes ; remove the seeds ; add to this a quarter of a pound of bread-crumbs, pepper and salt to taste, 1 teaspoonful of chopped onion, 1 pinch of chopped parsley ; put this on the fire, with sufficient gravy to make it into a smooth paste. Now fill each cucumber cup with this mixture, letting the mixture come rather above than below the cup ; sprinkle with a little pepper and salt; place a tiny lump of butter on each; put all on a baking-dish ; bake half an hour, basting all the time either with butter or gravy. Serve in the same dish. Mushrooms can be used in place of tomatoes, or, if neither tomatoes nor mushrooms are available, a ins little more bread-crumbs with chopped herbs makes a good and plain stuffing. 480. — Stuffed Mushrooms. Have 8 mushrooms of large and equal size; when peeled and washed, spread over them some colbert stuffing, three-quarters of an inch thick. Place them on a baking-dish ; pour over them 2 or 3 tablespoonfuls of oil or 1 ounce of butter ; place a few raspings if liked ; put them into a moderate oven and bake about half an hour, baste with butter or oil all the time you are cooking, as the mushrooms must never get dry. Serve in the dish in which they were cooked.

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