A second Dudley book of cookery and other recipes

Peel the cucumber as thinly as possible ; split each in two, lengthways, and remove the seeds ; then cut the pieces into cubes of even size. Cook them in salted water for fifteen minutes ; take up and drain on a sieve. Put the cooked cucumber in a saute pan with the butter ; season with salt, pepper and nutmeg ; add the sugar and the cream and bring to the boil ; shake the pan well during this process. Dish up ; sprinkle over a little chopped parsley, and serve hot. RED CABBAGE WITH BACON ONE red cabbage, two small onions stuck with a clove, two small apples, peeled and cored, four slices of streaky bacon, two ounces of butter, one glass of claret, one dessertspoonful of flour, one pint of stock and seasoning. Trim and wash the cabbage ; cut it into fine shreds, the same as is done for pickling ; cut the apples into slices ; cut the bacon into small pieces. Melt the butter in a stewpan ; put in the bacon and fry a little ; then add the cabbage, apples and onions ; stir well ; sprinkle in a dessertspoonful of flour and moisten with the claret and stock. Cook for an hour over the fire ; then season with salt and pepper ; cover ; and place in a hot oven for another hour. When ready for serving, take out the onions. This dish can be served with any kind of roast or braised meat, poultry or game. % BEETROOTS SAUTEES mAKE some clove-shaped pieces of cooked beetroot and toss them in butter. Season ; dish up, and serve with a rich gravy or thin tomato sauce. p BEETROOTS IN OIL fTlAKE some thick slices of cooked beetroot and fry slightly in sweet oil ; flavour with chopped onion also fried slightly, and finish in a red wine sauce. ‘S CAULIFLOWER GRATIN nnHOROUGHLY clean a cauliflower and boil it ; drain it free of all water. Place in a frying-pan about one ounce of butter and a large tablespoonful of breadcrumbs. Stir over fire until a light brown colour, add pepper, salt and a squeeze of lemon juice, and pour quickly over the cauliflower, which should be served very hot. SPINACHE A LA CREME PREPARE the spinach by well cleansing in plenty of water, and pick the leaves from the long stems. Cook in boiling water which has been salted. When tender, strain and press in a cloth to free from all water, and pass through a sieve. Place in a stewpan over the fire, and work in one gill of cream and a little meat glaze. Season, and serve. BRUSSELS SPROUTS COOKED IN BUTTER Boil some Brussels sprouts, keeping them somewhat firm, and drain without cooling them. Put them into a saute pan ; season with salt and pepper ; add two ounces of butter cut into small pieces to each pound of Brussels sprouts. Cover, and stew in the oven for a quarter of an hour. ARTICHOKES WITH MARROW HEAT up some artichoke bottoms, the edges of which have been previously cut into flutes ; place a slice of blanched marrow on each ; dish up and pour over a hot half-glaze sauce flavoured with lemon juice and a good pinch of cayenne or paprika pepper. CHAMPIGNONS AU BEURRE WASH and peel some cup mushrooms, broil in fresh butter, and serve on toast. CHAMPIGNONS GRILLES m a RILL, or broil, some fresh mushrooms butter ; place them on buttered toast and bake in the oven. CHAMPIGNONS AUX FINES HERBES /