How to cook vegetables

piece of flannel, and then tie over with the usual bladder. These, if kept in a cool but dry place, will keep good for a long time. TRUFFLES (Truffes). A very curious fungus which grows down in the earth, in clusters of an irregular, globular form, never appearing on the surface. It approaches nearly to the nature of animal food in consequence of the large proportion of nitrogen it contains. There are three varieties : the black, the red, and the white. The .former is consumed in large quantities, but the red, also called the musk-scented truffle, is rare ; the white, which is not so scarce, is but little esteemed . Truffles are obtained by “ truffle hunters,” who follow a trained pig, which detects by its scent where the truffle is buried. A similar instinct is found in a particular species of dog, which is used for the same purpose. English truffles are white, while the French are mostly black, but occasionally dark grey and red. A variety of dishes are made with truffles ; they are also largely used as garnishes and for sauces. It was once thought that truffles could not be subjected to cultivation, and many fruitless attempts were made to cultivate them, much money and time having been spent without success. Oak plantations are, however, laid out in the south of France upon a considerable scale, expressly for the cultivation of truffles. Truffles in Crusts. If fresh truffles are used, wash and scrub them with a hard brush to get them thoroughly clean. Soak 6 large truffles in warm water for 2 hours, peel them thinly with a small sharp knife, and cut them into thin slices. Put them in a saute-pan, with 1 oz. of fresh butter. Season with salt, pepper, and cayenne. Flavour with half a glass of sherry or Madeira, and TRUFFLES. let simmer gently for i hour, then moisten with some rich half-glaze. Cut a French roll in two lengthwise, scoop out the soft part, fry them a light colour in clarified butter, and drain, place them on a dish, mask the inside with dissolved meat glaze, put in the truffles and the sauce, dish up, and serve. Truffles in Crust a I’ltalienne. Cut out a nice croustade of bread, fry it a light colour, place it on a dish. Prepare some sliced truffles, the same as for truffles in crusts, add some white sauce (Supreme or Bechamel) ; dress them in the croustade. Sprinkle with liquid glaze, and serve. Truffles a la Metropole. Line a saute-pan with a few thin slices of fat bacon, flavour with slices of carrots, turnips, onions, bay-leaf, parsley, cloves, and thyme. Put in some large peeled truffles, moisten with some white stock and a glass of Chablis ; cover over and let it simmer gently for -f hour. Take out the truffles, dish them neatly on a croustade of bread, reduce the liquor, skim off the fat, and strain over the truffles. Season with a little ground mace, pepper and salt, just before serving. Truffles with Champagne. 1 lb. fresh truffles of medium size, 3 or 4 thin slices of bacon, 2 oz. butter, 1 oz. raw ham, 1 oz. carrot, 1 oz. onion, stuck with 1 clove, 1 bayleaf, 1 sprig of thyme, a glass champagne, a little stock, seasoning.