A second Dudley book of cookery and other recipes

COOK one quart of green peas with a handful ^ of spinach to give a very green colour. Rub through a fine sieve. Work in with the puree half an ounce of fresh butter, the yolks of three eggs and two tablespoonfuls of Bechamel sauce. Work well over the stove, season and remove. When cool, add the well-beaten whites of two eggs ; mix lightly and place in a well-buttered mould, with a band of paper bound round to support it. Steam gently until cooked — this will take about thirty minutes, according to the size of the mould. Tomato souffle can be made the same way, only baked in the oven instead of being steamed. SOUFFLE OF ASPARAGUS TAKE about thirty good heads of fresh green asparagus, wash and pick the green tender part only. Boil until tender in water to which a little salt has been added ; drain well, and when cold pass through a fine wire sieve, and place on one side. Put into a saucepan a small pat of butter, and when melted, work in a large teaspoonful of flour ; when smooth, add a little milk sufficient to make a creamy sauce and boil. Mix well with this the puree of asparagus, stirring it over the fire. Season with pepper and salt, then place the mixture in a basin to cool. Whisk one gill of cream lightly until rather stiff, the whites of two eggs very stiff. Mix this in very lightly with the puree mixture, place in a souffle case and freeze for two hours. Place some green asparagus cut into lengths of about three inches on the top in small bunches, and serve. BAKED VEGETABLE MARROW TWO small vegetable marrows, six preserved mushrooms, two ounces of cooked ham, four chicken livers, one shallot, one ounce of butter, half a gill of brown sauce, breadcrumbs, pepper and salt. Peel the marrows ; cut them in halves lengthwise and cook in salted water until tender ; take up, drain and scoop out the seedy portions. Cut the livers into thin slices ; chop the shallots and fry in the butter a golden colour ; add the livers and toss over the fire for a few minutes ; then add the mushrooms chopped finely and the ham ; season to taste and moisten with a little sauce. Fill the cavities of the marrows with this ; pour a little sauce over each and place them on a buttered saute pan. Sprinkle with breadcrumbs ; add a few tiny bits of butter here and there and bake in a sharp oven for about ten minutes. Dish up carefully, and serve very hot. Great care must be taken not to overcook the marrows in the first instance, else they will break in dishing up. VEGETABLE MARROW AU GRATIN "DLACE some nicely boiled and well-drained slices of vegetable marrow in a buttered dish ; season with salt and pepper and cover completely with a well-reduced white sauce (cold) ; sprinkle with a mixture of breadcrumbs and grated cheese ; place a few tiny bits of butter here and there on top, and bake in a hot oven to brown the surface. JERUSALEM ARTICHOKES (FRIED) PEEL six Jerusalem artichokes, wash and cut into strips about a quarter of an inch in thickness, wash again after cutting, dry, and toss them in flour ; free them from flour by placing them in a wire basket. Fry in hot fat until they become a golden colour ; shake free of fat, sprinkle over a little salt, and serve at once. % MOUSSE OF TOMATOES