Buckmaster's cookery

6 Turnips. Butter. Pounded Loaf Sugar. 1, Select six young moderate-sized turnips. 2. Wash Buckmaster's Cookery. them, peel them and cut into four or six pieces. 3. Put them into a saucepan with boiling water for five minutes. 4. Drain them on a colander. 5. Return them to the saucepan, with two and a half ounces of butter. 6. Put the saucepan over a moderate fire, and occasionally shake till the turnips take a light brown. 7. Now add a tablespoonful of flour, a teaspoonful of pounded loaf sugar, and thoroughly mix with a wooden spoon. 8. Add salt and half a pint of good stock. 9. Simmer slowly for twenty-five minutes with the lid on. 10. Remove the lid, and place the saucepan for five minutes over a brisk fire. 11. Remove the turnips to a hot dish without breaking, and serve with the sauce. Precautions. — The turnips should be young and not cooked too rapidly at first, or broken in the cooking. BOILED VEGETABLE MARROW. Ingredients. Vegetable Marrow. Butter. Pepper. Salt. 1. Wash and wipe a vegetable marrow. 2. Take a small knitting-needle or fine skewer and prick the marrow. 3. Put it into boiling water with a little salt. 4. When tender remove it from the saucepan and cut it into quarters. 5. Remove all the seeds, and gently press out the water without breaking the marrow. Serve with melted butter on toast, or put in a clean stewpan an ounce of butter and a little pepper and salt. Add the pieces of marrow, and shake for five minutes over a brisk fire. Precautions. — Be careful not to break the vegetable marrow in cooking. Vegetables. TOMATOES. Ingredients. I tin of preserved Tomatoes. Pepper and Salt. 1. Pour half of them into a frying-pan, with or without butter, and a slice of toasted bread. 2. When warmed through take out the toast, place in a dish, and pour the tomatoes over it. 3. Season with pepper and salt. Tomatoes are also good with macaroni, as eaten in Italy. 1. Boil the macaroni, stir in a little grated cheese, then some well-boiled tomatoes, add pepper and salt, and serve hot. STUFFED TOMATOES. Ingredients. Tomatoes. Herbs. Eschalot. Glaze. Bread crumbs. Butter. 1. Take some large tomatoes and cut them in half, round. 2. Remove the seeds. 3. Chop fine some parsley, thyme and one eschalot. 4. Mix the herbs with half a teacupful of bread crumbs. Add pepper and salt. 5. Butter a flat dish and lay the tomatoes on it. 6. Fill them with the mixture. 7. Divide one ounce of butter into small pieces and lay on the top. 8. Pour a little strong stock or half glaze round. 9. Bake about fifteen minutes. 10. Drain all the juice from the seeds and mix it with half an ounce of butter and a little flour just to thicken it; boil for one minute and pour over the tomatoes when they are dished up. Buckmaster's Cookery. BENGAL CHUTNEY, 1. Ingredients. l lb. Salt. I lb. Stoned Raisins. ^ lb. Onions, i lb. Mustard Seed. i lb. Moist Sugar. 2 quarts of unripe Gooseberries. i or 2 ozs. Cayenne Pepper. 12 ozs. French Garlic. 2 quarts best Vinegar. 1. Wash and dry the mustard seed. 2. Make the sugar into a syrup with i pint of the vinegar. 3. The gooseberries picked, dried, and boiled, in a quart of the vinegar. 4. When cold gradually mix the whole in a mortar, and with the rest of the vinegar thoroughly mix all the materials. It will take a day to be properly mixed. 5. Put it into a pickle-jar, and tie