The Pytchley book of refined cookery and bills of fare

Pick from the stalks, wash in several waters to get quite clean as much spinach as is required ; put it in boiling water and boil until quite tender (about a quarter of an hour), drain and beat it through a wire sieve ; put it into a saucepan with two ounces of butter, some pepper and salt, mix it well up with a wooden spoon, and serve in an entree dish with fried croutons of toast. SPINACH A LA CREME. No. 358. The same as above, only add a gill of cream before serving it. VEGETABLES. 207 TOMATOES AUX FINE HERBS. No. 359. Cut in slices about the thickness of a penny, and season with Salad Dressing (No. 72) and some salt. TOMATOES AU GRATIN. No. 360. Cut off the tops, scoop out the seeds without breaking the outer skin and put them in a stewpan with a gill of oil or two ounces of butter. Chop finely some button mush- rooms, some parsley, four or five chives or small piece of onion, some chopped ham and fat bacon; fry all together for four or five minutes, and add the yolks of two eggs ; fill the tomatoes up with the mixture and sprinkle some bread- crumbs over them, putting a small piece of butter on each ; let them fry quickly for ten minutes and serve. TRUFFLES. No. 361. Boil for an hour in half a pint of Brown Sauce (No. 22), into which put three table-spoonfuls of sherry ; serve in this sauce. T UR NIPS, MASHED. No. 362. Peel, divide into quarters, and boil until soft (about three-quai ters of an hour), drain, beat through a wire sieve, put them in a saucepan with some butter, pepper, and salt, and some good cream ; mix well and serve. VEGETABLE MARROW. No. 363. cu^ *n ^ia^r> cut out the seeds and pithy part and boil for about fifteen minutes or until tender, drain and serve on toast, pouring half a pint of Butter Sauce (No. 16) or White Sauce (No. 77) over them. 208 THE PYTCHLEY COOKERY BOOK. VEGETABLE MARROW A LA CR&ME. No. 364. Peel, cut iu half, cut out the seeds and pithy part, and cut into neat fillets in an oval shape about two inches long and one and a half wide, put them in a saute pan with some butter, and let them stew until tender; add some pepper and salt, serve them on a fried crouton of toast the same size, and pour over them some Bechamel Sauce (No. 12). VEGETABLE MARROW AU PARMESAN. No. 365. The same as No. 364, only substitute Parmesan Sauce (No. 60) for Bechamel. CHAPTER IX. PASTRY AND FRYING BATTERS. BEFORE commencing making pastry it is absolutely necessary : ist. — That everything therewith connected should be very clean. 2nd. — That the sooner it is put in the oven after making the better it is. 3rd. — That the less fingered the better it is ; and last, but not least, that the oven, although sufficiently heated to raise the paste quickly, should not be hot enough to brown it before it is cooked. In pudding-batter, the only remark I think it necessary to make is to be sure that the suet and eggs are fresh, that the puddings should be put into plenty of water to boil, and that they should be served as soon as possible after being taken out of the pot. TIMBALES, CROUSTADE CASES. PASTRY FOR MEAT PIES. No. 366.