the country “ nettle broth " is still an inevitable dish in the early spring, being held unrivalled as a blood purilier. Xettles are at their best in March and April, though the tender young shoots may be used at any time, but never gather them once the tlower appears on the plant, as then the stalk becomes hard and string}’, and tlie leaves acquire a strong flavour. 'J’o cook them, Avash them well in two or three waters, then dry them thoroughly but carefully in a clean soft cloth, tie them into neat even bundles, and steam them till cooked ; now drain well, remove the string, set them tidily on a hot dish, dust lightly with salt and Avhite pepper, and serve with liquefied butter, or beurre fondu in a boat. (For beurre fondu put ‘ioz. of fresh butter into a pan with about half a teaspoonful of salt, quarter of a teasjDOonful of white pepper, and a dessertspoonful of lemon juice✪ Beurre Fondu. Stir it all over the fire with a freshly scalded wooden spoon till the butter is about half melted, when the pan is lifted off the fire and the stirring continued till the butter is perfectly dissolved. This gives it the creamy taste, never found when the butter is completely melted on the fire.) Xettles when Avashed, dried, and minced, may be used exactly like spinach. Okra. — This \\’est Indian delicacy is the pod of a shrub, native in the West Indies, but noAv also intro- duced into America and India, Avhere these pods, from their gelatinous nature, are much used in soup making, to Avhicli they add both body and flaA’our. In this country they have so far only been generally knoAvn as pickled or canned, in-Avhich latter case they VEGETABLES. !S7 are mostly used in the preparation of (/u7iibo or okra soup. When procurable green, and young, they may be cooked in several vays, after the first boiling. Boiled okras.— Fov this well wash, drain, and trim the okras neatly at both ends, then plunge them in fast boiling salted water, and let them cook for fifteen minutes or so till tender ; now drain and serve them with cream, tomato, veloutth or any sauce to taste. (Be careful not to choose a too pronounced sauce, or the native flavour of the okra Avill be lost.) Cold okras make a capital salad mixed with endive and a French salad dressing. They mix well with tomatoes, and any left over make an excellent gratin, cooked with sliced tomato, freshly ground black pepper, salt, Parmesan cheese, and either a good pat of butter, or one or two tablespoonfuls of cream. Olives {Olives). — These are best known in this country bottled in a light brine, in which condition they are used for hors d’oeuvres, savouries, garnish, or sauce. There are three kinds, the French, the Italian, and the Spanish, of which each kind has its admirers. To prepare them for savouries, &c., they are usually rinsed and " turned,” as it is technically called, i.e., the stone is removed. To do this properly, with a sharp penknife cut a thin slice from the stalk end to make it stand straight, then peel it from the thick end like an apple, but keeping the blade of the knife close along the stone all the time, to remove all the flesh in one thick spiral, which, if properly done, will readily press back into shape again. The cavity left by the stone is then filled with a fillet of anchovv, anv savourv butter, thick mavonnaise, &c.. 8S VEGETABLES.

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the country “ nettle broth " is still an inevitable dish in the early spring, being held unrivalled as a blood purilier. Xettles are at their best in March and April, though the tender young shoots may be used at any time, but never gather them once the tlower appears on the plant, as then the stalk becomes hard and string}’, and tlie leaves acquire a strong flavour. 'J’o cook them, Avash them well in two or three waters, then dry them thoroughly but carefully in a clean soft cloth, tie them into neat even bundles, and steam them till cooked ; now drain well, remove the string, set them tidily on a hot dish, dust lightly with salt and Avhite pepper, and serve with liquefied butter, or beurre fondu in a boat. (For beurre fondu put ‘ioz. of fresh butter into a pan with about half a teaspoonful of salt, quarter of a teasjDOonful of white pepper, and a dessertspoonful of lemon juice. Stir it all over the fire with a freshly scalded wooden spoon till the butter is about half melted, when the pan is lifted off the fire and the stirring continued till the butter is perfectly dissolved. This gives it the creamy taste, never found when the butter is completely melted on the fire.) Xettles when Avashed, dried, and minced, may be used exactly like spinach. Okra. — This \\’est Indian delicacy is the pod of a shrub, native in the West Indies, but noAv also intro- duced into America and India, Avhere these pods, from their gelatinous nature, are much used in soup making, to Avhicli they add both body and flaA’our. In this country they have so far only been generally knoAvn as pickled or canned, in-Avhich latter case they VEGETABLES. !S7 are mostly used in the preparation of (/u7iibo or okra soup. When procurable green, and young, they may be cooked in several vays, after the first boiling. Boiled okras.— Fov this well wash, drain, and trim the okras neatly at both ends, then plunge them in fast boiling salted water, and let them cook for fifteen minutes or so till tender ; now drain and serve them with cream, tomato, veloutth or any sauce to taste. (Be careful not to choose a too pronounced sauce, or the native flavour of the okra Avill be lost.) Cold okras make a capital salad mixed with endive and a French salad dressing. They mix well with tomatoes, and any left over make an excellent gratin, cooked with sliced tomato, freshly ground black pepper, salt, Parmesan cheese, and either a good pat of butter, or one or two tablespoonfuls of cream. Olives {Olives). — These are best known in this country bottled in a light brine, in which condition they are used for hors d’oeuvres, savouries, garnish, or sauce. There are three kinds, the French, the Italian, and the Spanish, of which each kind has its admirers. To prepare them for savouries, &c., they are usually rinsed and " turned,” as it is technically called, i.e., the stone is removed. To do this properly, with a sharp penknife cut a thin slice from the stalk end to make it stand straight, then peel it from the thick end like an apple, but keeping the blade of the knife close along the stone all the time, to remove all the flesh in one thick spiral, which, if properly done, will readily press back into shape again. The cavity left by the stone is then filled with a fillet of anchovv, anv savourv butter, thick mavonnaise, &c.. 8S VEGETABLES.

The "Queen" cookery books: Vegetables