20. Celery, Fried.— Braise as above, and drain most carefully ; cut each head into halyes, and mask with a thick white allemande or bechamel sauce. When set and cold, roll in bread-crumbs, dip in beaten egg, and crumb again. Fry in a basket a light golden colour and serve on a napkin. 21. Cucumber Fritters. — Cut into pieces about two inches long. Scoop out seeds. Boil in salt and water till nearly done. Set up- right on a floured ])late. Pour into the centre of each a thickened ragout of ham, chicken, or game that will set when cold. Dust over with Parmesan cheese✪ Cucumber Fritters or curry powder. Egg, cm mb, or dip in hatter, and fry in boiling fat. Serve on a round of fried toast spread with flavouring to suit. 22. Cucumbers with White Sauce.— Cut the cucumbers about an inch thick, and steep for several hours in salt and vinegar. Pour away the moisture, and stew for lialf-an-hour in 2 units butter, ^ unit of sugar, and a little nutmeg. Pour off the juice, add a little white sauce, 3 units of cream in which 2 of yolk of egg have been mixed, ^ unit of lemon juice✪ Cucumbers with White Sauce, and some chopped parsley. 23. Cucumbers, Stuffed.— Cut the ends off the cucumbers about 2 inches long, pare, and scoop out the seeds. Fill with chicken quenelle forcemeat✪ Cucumbers, Stuffed, and stew gently for half-an-hour. Serve with strong gravy or Robert sauce. 24. Cucumbers Maitre d’Hotel.— Slice as for salad, and fry in butter with chopped parsley, green onions, and a pinch of herbs. 25. Endive or Lettuce with Cream. — ATash in several waters, plunge in boiling .salt and water, and when (luite tender drain in a colander, carefully squeezing out the moisture. Chop and j>ass Housekeeper and Cook 287 tbrouffh a coarse wire sieve. Put in a stewpan with 1 unit butter, a little nutmeg and salt. After ten minutes’ slow boilnrg add unit of sugar, 3 units of cream, and 1 of thick white sauce. Keduce to a thick puree, and serve like spinach with croutons. 2G. French Beans Maitre d’Hotel.— Boil the beans. Put 3 uirits of w'hite sauce in a stewpan, 1 of butter, 1 of chopped parsley, a little nutmeg, pepper and salt, and the juice of half a lemon. Stir, add the beans, and warm thoroughly, and serve with sippets of fried bread. Loheas, toorees, and many of the hot-weather squashes and gourds, which are cooked as Freirch beans, are good done in this w’ay. 27. French Beans h la Provengale. — One unit of boiled and chopped onions, 1 of olive oil, some chopped parsley, salt and pepper. Pry in the oil, add the boiled beans, and last of all j unit of tarragon vinegar. Lobeas and toorees are also done this way. 28. Onions, Stuffed. — Choose large onions, and scoop out the inside so as to make little cases. Braise these in good stock. Ihen fill with various ragouts of vegetables or meat, cover with brown bread-crumbs or rasped ham or grated cheese ; pour a suitable sauce round, push into the oven, and serve either on a crouton or together on a dish. They are particularly good with ham and cheese.

AI-modernized reading of the original text

20. Celery, Fried.— Braise as above, and drain most carefully ; cut each head into halves, and mask with a thick white allemande or bechamel sauce. When set and cold, roll in bread-crumbs, dip in beaten egg, and crumb again. Fry in a basket a light golden colour and serve on a napkin. 21. Cucumber Fritters. — Cut into pieces about two inches long. Scoop out seeds. Boil in salt and water till nearly done. Set upright on a floured plate. Pour into the centre of each a thickened ragout of ham, chicken, or game that will set when cold. Dust over with Parmesan cheese or curry powder. Egg, crumb, or dip in hatter, and fry in boiling fat. Serve on a round of fried toast spread with flavouring to suit. 22. Cucumbers with White Sauce.— Cut the cucumbers about an inch thick, and steep for several hours in salt and vinegar. Pour away the moisture, and stew for half-an-hour in 2 units butter, ^ unit of sugar, and a little nutmeg. Pour off the juice, add a little white sauce, 3 units of cream in which 2 of yolk of egg have been mixed, ^ unit of lemon juice, and some chopped parsley. 23. Cucumbers, Stuffed.— Cut the ends off the cucumbers about 2 inches long, pare, and scoop out the seeds. Fill with chicken quenelle forcemeat, and stew gently for half-an-hour. Serve with strong gravy or Robert sauce. 24. Cucumbers Maitre d’Hotel.— Slice as for salad, and fry in butter with chopped parsley, green onions, and a pinch of herbs. 25. Endive or Lettuce with Cream. — Wash in several waters, plunge in boiling .salt and water, and when quite tender drain in a colander, carefully squeezing out the moisture. Chop and pass Housekeeper and Cook 287 through a coarse wire sieve. Put in a stewpan with 1 unit butter, a little nutmeg and salt. After ten minutes’ slow boiling add unit of sugar, 3 units of cream, and 1 of thick white sauce. Keduce to a thick puree, and serve like spinach with croutons. 2G. French Beans Maitre d’Hotel.— Boil the beans. Put 3 units of w'hite sauce in a stewpan, 1 of butter, 1 of chopped parsley, a little nutmeg, pepper and salt, and the juice of half a lemon. Stir, add the beans, and warm thoroughly, and serve with sippets of fried bread. Loheas, toorees, and many of the hot-weather squashes and gourds, which are cooked as French beans, are good done in this w’ay. 27. French Beans h la Provengale. — One unit of boiled and chopped onions, 1 of olive oil, some chopped parsley, salt and pepper. Pry in the oil, add the boiled beans, and last of all 1 unit of tarragon vinegar. Lobeas and toorees are also done this way. 28. Onions, Stuffed. — Choose large onions, and scoop out the inside so as to make little cases. Braise these in good stock. Then fill with various ragouts of vegetables or meat, cover with brown bread-crumbs or rasped ham or grated cheese ; pour a suitable sauce round, push into the oven, and serve either on a crouton or together on a dish. They are particularly good with ham and cheese.

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Cucumber FrittersCucumbers with White SauceCucumbers, Stuffed

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