Breakfasts, luncheons, and ball suppers

Mix an equal quantity of Peas (No. 223), Carrot (No. 217), Beetroot (No. 216), the latter filleted; mix well together without bruising, and sprinkle with best French vinegar, and let them stand for an hour or so, when add some best salad oil, and pepper and salt. This is used for garnished dishes. SALADE A LA MAYONNAISE. No. 231. Prepare the lettuce as in Receipt No. 229, and pour over it sufficient Mayonnaise Sauce (No. 52) to mask the leaves. 134 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. SALADE OF PEAS. No. 232. Prepare some peas as in Receipt No. 223 ; mix with them a gill of Salad Dressing a la Frangaise (No. 61), only instead of chopped chives, substitute seven or eight leaves of nice young mint. SALADE OF POTATOES. No. 233. Cut in slices some boiled cold potatoes, beetroot, and carrots ; arrange them in circular rows on a soup plate, and mask with some thickish Mayonnaise Sauce (No. 52). TOMATOES, PUREE OF. No. 234. Cut as many tomatoes as are required in half, squeeze out the seed, and let them stew in butter and White Stock (No. 28) in equal proportions (about one ounce of butter and a gill of stock to six tomatoes) ; beat through a hair sieve, and if too thick, add a little cream ; flavour with pepper and salt. TOMATOES, SAUTEES OF. No. 235. Peel and cut some tomatoes in slices about the thick- ness of a penny, quarter them, and take out the seeds and put them into a saucepan with a little butter, flavour with pepper and salt, shake them about and pour into an omelet. TRUFFLES FOR OMELETS AND EGGS. No. 236. Slice and simmer in a small wine-glassful of sherry for five minutes, take them out and chop them up, and let them simmer five minutes in a gill of Brown Sauce (No. 35); slightly reduced. I CHAPTER XX. CAKES, ICES, PUDDINGS, ETC. GALETTES DE PLOMB. No. 237. One pound of flour, three-quarters of a pound of butter, half a pint of cream, yolks of four eggs, two dessert-spoonfuls of sugar, one of salt ; make into a paste, if too thick add a little water. In summer it should be rolled on an iced slab. Make into balls the size of an egg, flatten them slightly with the roller, and score all over the top and sides; egg and bake. This is a sort of short-bread, and very good. GINGERBREAD CAKES OR NUTS. No. 238. One and a half pounds of flour, half a pound of butter, one pound of treacle, half a pound of brown sugar, one ounce of ground ginger, three ounces of chopped citron, lemon or orange peel candied, one egg, one ounce of soda ; mix all the ingredients, and work them well together to a nice paste ; put it, if for a cake, into a mould, and allow it to rise for an hour, when bake in a moderate oven ; if for nuts or small cakes, roll it on a paste-board to the re- quired thickness, and cut with cutter into the shapes re- quired, brush over with egg, put them by the side of the fire to rise for half an hour, and bake in a moderate oven. 136 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. LUNCH CAKE. No. 239.