Vegetarian cookery

Peel and cut the marrow in slices, three-quarters of an inch thick ; let it drain fifteen minutes, and season it on both sides with pepper and salt ; then brush each slice with egg ; sift the bread crumbs over, and fry it in butter till of a light brown on both sides ; or cook it in a tin in the oven till done, and serve on a drainer with crisped parsley and brown sauce. No. 147. — Fried Onions. Peel some large onions ; cut them in slices, season with pepper and salt, and fry them in butter till nicely browned. No. 148. — Stewed Onions. Peel and slice the onions ; put them into a dish with some butter, previously browied ; set them in a moderately hot oven, and when they are nicely browned, pour over them some rather thin butter sauce ; season with pepper and salt, and let them stew quarter of an hour longer. No. 149. — Stewed Onions. Large Portugal onions are the best. Peel the onions, taking care not to cut off the tops and roots too closely, or the onions will fall in pieces ; put them into a stewpan broad enough to hold them without laying one over the other ; add sufficient water to cover them, and let them simmer until tender. Serve them, the root side upwards, on a flat dish, and pour the sauee over them. The sauce to be made with a portion of the water in which the onions were stewed, thickened with flour and butter, previously mixed, and seasoned with pepper and salt. The onions are equally nice steamed, instead of being stewed. No. 150. — Stewed Onion. Cut off the top of a large Portugal onion, and scoop out a part of the inside, which must be finely chopped ; then mix with it some bread crumbs, a little butter and cream, season with pepper and salt and put it into .the onion ; then steam or stew the onion, and serve with sauce the same as in the former receipt ; or fry it a light brown, and serve with brown sauce. No. 151. — Baked Parsnips, Scrape or pare the parsnips, and, if large, cut them in quarters ; lay them on a flat baking-dish ; add a little water ; dredge with flour and salt ; bake till soft, and slightly browned. A little butter may be put on the top just before serving. No. 152. — Mashed Parsnips. Boil the parsnips in plenty of water, adding a little salt; when soft, take them out, scrape and mash them ; put them into a saucepan, with a little milk, or cream ; stew them over the fire till thickened ; add one ounce of butter and a little salt ; when the butter is melted, put them into a hot basin, and turn them out in a vegetable-dish. No. 153. — Boiled Green Peas. Put the peas into a pan of boiling water, adding a little salt, and let them boil quickly ; when they are done sufficiently, drain them in a colander, but not very dry ; put them into a basin ; stir in a piece of butter and a dredge of flour, and keep them over hot water till they are required. If the peas are rather old, put a lump of sugar or a small piece of soda into the water in which they are boiled. No. 154. — Stewed Green Peas. One pint of peas, two lettuces, the yolks of two eggs, four spoonfuls of cream, and one lump of sugar.