preferred, it may be rubbed through a wire sieve instead of being chopped up. Take a stewpan and put one ounce of butter in it. Put the spinach in the stewpan, and add about half a saltspoonful of pepper, and a salt- spoonful of salt or more, according to taste, and half a gill of cream or milk, and mix all together with a wooden spoon. Put the stewpan on the lire and stir the spinach until it is quite hot. Cut a slice of crumb of bread, about a quarter of an inch in thickness, and cut it up into triangular pieces. Take a frying-pan, and put into it two ounces of butter✪ Spinach or lard, and put it on the fire to heat. When quite hot, throw in the pieces of bread, and let them fry a pale brown. Take the pieces of fried bread out and arrange them round a hot vegetable dish to form a wall. Serve the dressed spinach in the centre. o *t x z *" 2 T - M - •£> * m » ... m t i % _ _ . if. is m tk. IS A S > t? tJH ifi 'n'oJit di di. ta m H tts is je o ^ m m s #ii,ss mm ih.® fa ui, ft, a m m % m m w m x & — mam m m si t. n — ,#• m m a * ittiSH 'g-offl rn O 85 HJrn if 38. K * t£0 % m % o * «. m « x t m m “ • v »■- a f V. Tt r.y« — ■-# .1 > I Ay I Lfr V>V WTl JS: $ J5t t » 1 i ?l m *t jfc « -tiio# mmm — m m i; fa s ± ft.* 9L« is s is ^0a n Safi si, ® fir — tk f|> — ■ ^ A> jjf !k ijft Jfj ■&0;S5: M it 4b»l ffi % dk % it it A \%.M — ® fra W ® ffi.S A *f£ it T T T 10 G X M » ft.^J vtiuJc • ■-***■ fj.yft in * T1 if Rf A S # $ VJ 0 $5 Z 5r S ii — Tif S i - jAc.4- M.ffl In - A. fle feoVft T « m tic. 6E. * * ToT n.a tloffl - ra * &.E j» k ra it * as: ®i BOILED CAULIFLOWER fHAKE a cauliflower and wash it well in two or three waters. Take a X knife and cut off the end of the stalk and any withered outside leaves’. Put it in a basin of cold water, with a dessertspoonful of salt, and let it stand for two or three minutes. Take a large saucepan full of water, and put it on the lire to boil. When the water is quite boiling put in a tablespoonful of salt✪ Boiled Cauliflower. Take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. Take it carefully out with a slice, and feel the centre of the flower with the finger to see that it is quite tender. After it is quite tender, take it out of the saucepan, and put it on a sieve to drain, dor serving, place it on a hot vegetable dish. ft w — » g A A Z M Jig; £ iifc.lg tgt SI AoT till % W 1 rrm :IJXL hi yg & yg ft s. o _ III A sSc |fll J# A IS f! A - 3 I S K H « HJ.* « * &K | £ M * S k ^ T A d it. b#, A W f f[J H id' ^ -Aoil. ^ dH i|> = 5 % ifc rt,d> S T # ffl * W $ Jit # #1 s ® ® yg> a ® a. ONIONS. BOIL them twenty minutes and pour off the water entirely ; then put in equal parts of hot water and milk, and boil them twenty minutes more. When they are done through, take them up, let them drain, and lay them into the dish. Put on butter, pepper and salt. 70 — PEAS.

AI-modernized reading of the original text

preferred, it may be rubbed through a wire sieve instead of being chopped up. Take a stewpan and put one ounce of butter in it. Put the spinach in the stewpan, and add about half a saltspoonful of pepper, and a saltspoonful of salt or more, according to taste, and half a gill of cream or milk, and mix all together with a wooden spoon. Put the stewpan on the lire and stir the spinach until it is quite hot. Cut a slice of crumb of bread, about a quarter of an inch in thickness, and cut it up into triangular pieces. Take a frying-pan, and put into it two ounces of butter or lard, and put it on the fire to heat. When quite hot, throw in the pieces of bread, and let them fry a pale brown. Take the pieces of fried bread out and arrange them round a hot vegetable dish to form a wall. Serve the dressed spinach in the centre. o *t x z *" 2 T - M - •£> * m » ... m t i % _ _ . if. is m tk. IS A S > t? tJH ifi 'n'oJit di di. ta m H tts is je o ^ m m s #ii,ss mm ih.® fa ui, ft, a m m % m m w m x & — mam m m si t. n — ,#• m m a * ittiSH 'g-offl rn O 85 HJrn if 38. K * t£0 % m % o * «. m « x t m m “ • v »■- a f V. Tt r.y« — ■-# .1 > I Ay I Lfr V>V WTl JS: $ J5t t » 1 i ?l m *t jfc « -tiio# mmm — m m i; fa s ± ft.* 9L« is s is ^0a n Safi si, ® fir — tk f|> — ■ ^ A> jjf !k ijft Jfj ■&0;S5: M it 4b»l ffi % dk % it it A \%.M — ® fra W ® ffi.S A *f£ it T T T 10 G X M » ft.^J vtiuJc • ■-***■ fj.yft in * T1 if Rf A S # $ VJ 0 $5 Z 5r S ii — Tif S i - jAc.4- M.ffl In - A. fle feoVft T « m tic. 6E. * * ToT n.a tloffl - ra * &.E j» k ra it * as: ®i BOILED CAULIFLOWER TAKE a cauliflower and wash it well in two or three waters. Take a X knife and cut off the end of the stalk and any withered outside leaves’. Put it in a basin of cold water, with a dessertspoonful of salt, and let it stand for two or three minutes. Take a large saucepan full of water, and put it on the lire to boil. When the water is quite boiling put in a tablespoonful of salt. Take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. Take it carefully out with a slice, and feel the centre of the flower with the finger to see that it is quite tender. After it is quite tender, take it out of the saucepan, and put it on a sieve to drain. For serving, place it on a hot vegetable dish. ft w — » g A A Z M Jig; £ iifc.lg tgt SI AoT till % W 1 rrm :IJXL hi yg & yg ft s. o _ III A sSc |fll J# A IS f! A - 3 I S K H « HJ.* « * &K | £ M * S k ^ T A d it. b#, A W f f[J H id' ^ -Aoil. ^ dH i|> = 5 % ifc rt,d> S T # ffl * W $ Jit # #1 s ® ® yg> a ® a. ONIONS. BOIL them twenty minutes and pour off the water entirely ; then put in equal parts of hot water and milk, and boil them twenty minutes more. When they are done through, take them up, let them drain, and lay them into the dish. Put on butter, pepper and salt. 70 — PEAS.

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The English-Chinese cookery book