The English-Chinese cookery book

£.4' 9,*$ £ SI m ?¥,$ S0PJ »,* % m & m it Ht m i£.w - o #,jk w & 4s 7* ,«s $5 o » 7 o 4 O BOILED INDIAN MAIZE. PUT the cars into boiling water with salt in it, and boil them half an hour. P ] Z. B Q & * M # *,* * Sf I,® &0$| SWEET POTATOES. BOILED.— Wash and boil with the skins on, forty-five minutes. They are much better baked than boiled. BAKED.— Wash and wipe dry, and bake one hour. m * i£o£. M A>m X i ® ji ^ Jt.il «= »0» a Pf £ MM & W o Z M STEWED TOMATOES. POUR boiling water over the ripe tomatoes. Let them stand in it five minutes, and then peel off the skins ; cut them into slices, and put in a stewpan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two minutes before dishing stir in one tablespoonful of butter. SLICED TOMATOES. POUR boiling water over them, and then peel, and slice them. Place them on a plate. Pour some vinegar on them. To be eaten with sugar, or pepper, or flavoured to taste. % & m * # ± $ k W fit M & W, ft & 8 & & ■tEo # tfe* M A M $$ m. », a ft &0 « * j» ts ^ ft ft, ft. O ft #, fi, ffl # BAKED TOMATOES. SCALD and peel as directed ; have ready an earthen dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and biscuit crumbs ; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces, and lay on the tomatoes, and then cover with biscuit crumb. Bake thirty minutes. BOILED SQUASH. CUT the squash in strips, and cut out the soft, stringy part ; pare wash, and cover with boiling water ; boil twenty-five minutes, then turn into a colander for a few minutes, and when all the water is drained off, put it back in the basin with a little salt, pepper, and butter, and mash. ?$. 5® m *\r & SF IS Mk B* ® § & -- % m * MM % M jft ft ft # & #,«S * ffl * jg.Bg f) A ffi a# w si # £»**»#« TO STEW CELERY. WASH well, and cut into lengths of three or four inches; stew them with a little broth until tender; then add two spoonfuls of milk, and some floured butter seasoned with salt and pepper, and simmei all together. 7G MACARONI. PROCURE that which looks white and clean. When it is to be used, examine it carefully, as there are sometimes little insects inside. Wash it, and put it in a stewpan in cold water enough almost to cover it. Add a little salt. Let it boil slowly half an hour ; then add a gill of milk, and a small piece of butter, and boil it a quarter of an hour more. Then put it in the dish in which it is to go to the table, grate old cheese over it, and heat a shovel red-hot, and hold over the top to brown it. It may be browned in a stove, but if the dish would be injured by it, the better way is to use the shovel. M % fe0® OAiif f in Z,^ Z M & _ m m m>A m & v m * $ m * s 7> & Z M M t f2 to vft S M 3 » a m ® - ffi £1 If it 4- ft ^ mm m % r in m tk~M & fe.ii & ffl feoti - m a © O o PLAIN OMELET. BREAK four eggs into a large bowl ; beat them thoroughly ; season with salt and pepper ; take a tablespoonful of flour, and mix very smoothly in a small teacupful of sweet milk, then pour it into the bowl with the eggs, and beat all well ; have ready a frying-pan very hot, with a good lump of butter melted in it. Pour in the omelet, and as soon as it becomes “set ’ in the middle, turn very carefully. Serve hot.