The St. Mungo cookery book

Clean and scrape the carrots, and cut into rings. Simmer in a little stock for i hour, then add the peas (if bottled they only require heating, so do not add till carrots are tender). Stir in at same time the butter, .salt, parsley, flour, and sugar, and simmer for 5 minutes. 1 teaspoonful cornflour. 2 lumps sugar. Piece butter. Salt. Mrs Marr, Cumbernauld. COLD PLAN (American). 4 head cabbage. Butter, size of walnut. 4 eggs. I pint vinegar. I cup sugar. Cut cabbage very fine, salt and pepper lightly. Put vinegar on stove in stewpan, break 4 eggs in it. Put butter and sugar in until you have a sweet pickle, stir continually until all is a thick smooth paste, rather the consistency of thick cream, which, if boiled enough, will be right. Pour over cabbage. Stir until all cabbage is completely covered. Cover with lid and let stand i an hour before serving. Very nice with fowl or roasts. Miss M‘Connell, Lambertville, N.J. COMBINED VEGETABLES. Boiled cabbage and boiled potatoes ; or boiled turnip and boiled potatoes, mashed together with pepper and butter, are very nice, and make the potatoes taste better when they are getting old. J. Lambie, Edinburgh. CUCUMBER SALAD (German). I cucumber. Salt. Pepper. I tablespoonful salad oil. I tablespoonful vinegar. I tablespoonful sour cream. Pare the cucumber, cut it in thin slices, and sprinkle slightly with salt. Leave lying for about an hour, then squeeze slightly and lay on salad dish. Dress with the oil, vinegar, sour cream and pepper mixed together. Miss Helen Rankine, Edinburgh. POTATO CROQUETTES. I doz. potatoes. I tablespoonful of butter. ^ cupful of hot milk. Pepper and salt. 2 eggs. Beaten egg. Breadcrumbs. Hot fat. Boil the potatoes and rub through a sieve, or beat light with two forks. Work in while hot, the butter, milk, pepper and salt in the pan, then add the eggs, and continue beating until it is a smooth mass. Turn out on to a dish to cool. Flour the hands and make the mixture into croquettes. Roll in the beaten egg, then in breadcrumbs, and fry in plenty of boiling lard until a nice brown. M. A. B. H. A. They may also be formed into flat cakes, laid on a greased oven shelf, scored on the top, brushed with egg, and bake a few minutes in a quick oven. X. Y. Z. POTATOES A LA CREME (French). Chop up .some parsley and green onions ; put into a stewpan with butter, salt, and pepper, a spoonful of flour, and a glass of cream. Stir the mixture well until it begins to boil, then put in the potatoes which have been previously boiled in water and cut into dices. Serve immediately. A. H,, Paris. POTATO SALAD WITH MAYONNAISE (German). I lb. potatoes. I yolk of egg. Salt and pepper. Small onion. ^ teaspoonful mustard. 1 gill salad oil. 2 tablespoonfuls vinegar. 2 tablespoonfuls stock or water Boil the potatoes in their skins — not too soft — and when still hot, skin and cut into slices and let stand till cold. Mix the yolk, salt, pepper, mustard, and finely-chopped onion together and beat well till quite smooth. Then add slowly, always stirring the one way, the oil and vinegar. Then moisten the potatoes slightly with the stock or water, and add them to the mayonnaise, stirring in well. Serve cold. Miss Helen Rankine, Edinburgh. SALAD. I lettuce. I spring onion. Mustard and cress. All, or some of above may dressing, mix in a basin, — 1 egg beat up.