Myra's cookery book

Put the celery into this sauce. Let it simmer uncovered till the sauce is much diminished. 10... Stock, butter, and flour mixed to- gether Add towards the end to bind and thicken the sauce. II... • • • • • « Serve all together in a deep dish. 16-CELERY, boiled. Dress like sea-kale, and serve on toast, with white sauce poured over it. Celery can also be stewed in gravy. 17-CUCUMBERS, stuffed. Order. Ingredients. Quantities. Method. I... Cucumbers ... Small ones Peel them, and cut off one end. 2... Boiling water • •• Take out the inside with a knife. 3- Throw them in for a few minutes to blanch. 4... • • • ... ... Put them in cold water and drain. 20S MYRA’S COOKERY BOOK. CUCUMBERS, stuffed — [continued). Order. Ingredients. Forcemeat . 6... ... 7... Bacon 8... Bacon g... 10... Good gravy . II... ... 12.. . 13.. . 14.. . Butter F’lour 15.. , 16.. . Glaze Lemon juice. Quantities S lb. I larc^e cupful I oz. I tea spoonful i oz. I tea spoonful Method. Have ready a good well seasoned forcemeat. Fill the cucumbers, put on the ends that were cut olT, and fasten them on with little wooden skewers. Put a thin slice of bacon round each cucumber, and tie it on with string. Line the stewpan with thin slices. Put in the cucumbers. Pour over and stew gently 20 minutes. Take out the cucumbers, and remove the bacon, strings, and skewers. Skim and strain the sauce. I Mix together, and add to the sauce [ on the fire. Add. Add to the sauce, stir well, and when very hot pour over the cucumbers. 18-FRENCH OR KIDNEY BEANS. Order. Ingredients. Quantities. Method. I... French beans Cut off the tops and stalks, and the stringy part from each side. 2... . • • • • • ... ... Cut them into long strips. 3... Salt & water ... ... Boil in a saucepan. 4... ... When the water boils throw in the beans. 5... ... Leave them to boil fast uncovered 15 minutes, or till they are tender. 6... * »■ • • • . « • « * • Drain and serve. VEGETABLES. zog 19.-FRENCH BEANS, smith. Order, Ingredients. Quantities. Method. I... French beans Prepare according to preceding re- ceipt. 2... Butter 2 OZ. Melt in saucepan over a slow fire. 3-" Salt, pepper ... Sprinkle over, stirring with a wooden 4... ... Put in the prapared beans, and stir them in the butter until very hot. 5... Lemon juice ... Squeeze over before serving. 20.-TO KEEP FRENCH BEANS. Order. Ingredients. Quantities. Method. I... French beans Prepare according to receipt No. 18. 2... ... ... Drain, spread on a cloth, and dry in the shade. 3 •• When dry, tie them up in paper bags, and soak 12 hours in cold water before using. 21.— FRENCH BEANS, a la poulette. Order. Ingredients. Quantities. Method. I... French beans ,,b. ... choose them very young and tender, and prepare as usual. 2... ... Wash them in cold water. 3" Water 3 pints ... Boil in a saucepan. 4... Salt I spoonful Add. 5--- When the water boils throw in the beans and let them boil quicklj, uncovered to keep them green. 6... 7... Butter I OZ. When done drain carefully. 8... Flour 1 tea spoonful 1 Work together and melt in a stew- j pan, stirring for 3 minutes. ■ p 210 MYRA'S COOKERY BOOK. FRENCH BEANS, d la ponlette — [continued). Order. Ingredients. Quantities. Method. g... Liquor I large cupful