The exhibition cookery book

Soak the beans for twelve hours ; put them in as much cold water as will cover them, and boil the beans for two hours, or until they are soft; drain the water from them. Melt the butter or dripping in the saucepan, and put in the cooked beans ; add salt, pepper, and chopped parsley, also the stock or gravy ; place them by the side of the fire or in the oven to get hot through, shaking the pan occasionally to prevent them from sticking. Ser\-e on a hot dish. 98. BRUSSELS SPROUTS, SAUTEED. 99. HARICOT BEANS. i pint haricot beans I3 ozs. dripping or butter Pepper and salt 1 teaspoonful chopped parsley i gill stock or gravy 100. 1 cauliflower I oz. flour 1 oz. grated cheese Breadcrumbs CAULIFLOWER AU GRATIN. 1 oz. butter i pint milk Salt, pepper and nutmeg Trim and wash the cauliflower, cook it till tender in slightly-salted water, drain it well and let cool. Melt i oz. of butter in a small stew-pan, stir in the flour, cook a little, dilute with the milk, and let boil for ten minutes. Season to taste, and add i oz. of grated cheese. Press the cauliflower into shape. Put a tablespoonful of the sauce on the dish intended for serving, place the cauliflower on this, pour over carefully the remainder of the sauce, sprinkle over the remainder of the cheese and a few bread-crumbs, place a few bits of butter here and there, and Ijrown in the oven. loi. STUFFED CUCUMBER. Take a cucumber, and cut it in pieces about two inches long. Take out the centre with a cutter, and fill it up with sausage meat. Braise the cucumber slowly for about twenty minutes. Dish the pieces up on croutons of fried bread brushed over with glaze. Have some round pieces of ham and truffle and put on as lids, and pour some brown sauce (white if liked) round. This makes a pretty dish if served with tomato au gratin. 102. GREEN PEAS WITH LETTUCE. 1 pint cooked green peas 1 small cabbage lettuce A few sprigs of parsley, tied in a buncb 1 button onion 1 oz. butter 1 saltspoonful castor sugar, Salt, pepper and nutmeg Peel and blanch the onion, drain and chop very finely. Wash and trim the lettuce, and cut the white leaves into very fine shreds. Melt the butter in a stew-pan, put in the onion, and fry a pale golden colour, then add the shredded lettuce and fry with the onion for a few minutes. Now add the peas and the parsley, stir or toss carefully over a moderate fire for several minutes, sprinkle over with flour, and moisten with a few drops of water. Season to taste with salt, pepper and nutmeg, also add the sugar. Let simmer very gently for ten minutes, remove the parsley and serve. 103. SPINACH WITH POACHED EGGS. 2 lbs. spinach ^ oz. flour Salt and pepper A little stock or gravy 1 oz. butter 1 tablespoon! ul cream 3 — 4 poached eggs