Sorrel is a polygynous plant with acid leaves, grown throughout -Europe amidst the grass fields, and largely used and cultivated on the Continent. The Romans first cultivated the sorrel in order to give it moire vigour, and ate it sometimes stewed or seasoned with oil and vinegar. It is a most wholesome vegetable, and a pleasant accompaniment to young meat; it may be made into soup, stewed, or treated like spinach. 1 he cultivated variety may always be obtained in Covent Garden, London, and no doubt most green¬ grocers would supply it if asked for. Puree of Sorrel to serve with Veal Cutlets, Pork Ghops, Muftcm Cutlets. — W ash and pick over three pounds of sorrel in the same way as you would spinach, and boil it !m half a pint of water until tender; thoroughly drain in a colander. Then chop finely, make 2 ozs. of butter hot in a stewpan, return the sorrel. It should be served in the centre of dish wi 1 cutlets around it, or as an accompaniment to roast veal, pork chops, etc. 134 THE HOUSEHOLD 1 «r Cauliflower &u Gratia. Select a cauliflower with white, close flower and short stern. Remove all the outer leaves. Put into a saucepan with a large quantity of salted boiling water. Boil until tender, but not soft. Time, fifteen to twenty minutes. Put into a saucepan with a piece of butter (about one ounce), and stir smoothly, then add one ounce of flour with a little salt and cayenne, \ pint white stock, i pint milk, and bring to the boil over the gas until it thickens, continually stirring, otherwise it w i 1 1 be lumpy. Add a few drops of vinegar, a tablespoonful of cream or milk, instead of the w ater, cayenne pepper to taste, and having grated four ounces of cheese✪ Cauliflower au Gratin, stir in rather more than half. Place the cauliflower on a tin dish, pour the sauce ove'r it, and sprinkle the rest of the cheese over the cauliflower and place it in the oven for a few minutes, until it is a light brow n colour, or it may be browned under the griller. Asperges a la Creme. — Cut off the tips of a bunch of 50 asparagus, and the remainder tender . parts into pieces about \ inch long. Plunge them into a quart of boiling water, into which has been added a dessertspoonful of salt, and let them boil for 25 minutes, when drain them off through a colander. Into a saucepan place an ounce of butter, adding a half-tablespoonful of flour, adding also one gill of cream and a half-teaspoonful of salt✪ Asparagus with Cream Sauce. Stir well until it is thoroughly cooked, then add the asparagus and simmer one to five minutes. Mix well for five minutes, and serve in a vegetable dish. Asparagus Vinaigrette Sauce. Asparagus is more often eaten with a vinegar sauce on the Continent than in any other form. Boil the asparagus in the ordinary manner, and make a sauce as follows : — Into a basin measure 3 tablespoonfuls of olive oil, a teaspoonful of salt, a little pepper, half a teaspoonful of mustard, one teaspoonful of white wine vinegar, one tea- GAS COOKERY BOOK. *35 spoonful of Tarragon vinegar, one teaspoonful of chopped chervil, one small shallot chopped fine. Mix the whole thoroughly, and send to table in a sauce¬ boat. i he asparagus should be served on a folded napkin . Straw Potatoes. — Peel and wash some old potatoes cut them into long strips about the size of wood matches. Wash them well, and let them drain, and ✪ Asparagus Vinaigrette Sauce

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Sorrel is a polygynous plant with acid leaves, grown throughout -Europe amidst the grass fields, and largely used and cultivated on the Continent. The Romans first cultivated the sorrel in order to give it moire vigour, and ate it sometimes stewed or seasoned with oil and vinegar. It is a most wholesome vegetable, and a pleasant accompaniment to young meat; it may be made into soup, stewed, or treated like spinach. 1 he cultivated variety may always be obtained in Covent Garden, London, and no doubt most green¬ grocers would supply it if asked for. Puree of Sorrel to serve with Veal Cutlets, Pork Ghops, Muftcm Cutlets. — W ash and pick over three pounds of sorrel in the same way as you would spinach, and boil it !m half a pint of water until tender; thoroughly drain in a colander. Then chop finely, make 2 ozs. of butter hot in a stewpan, return the sorrel. It should be served in the centre of dish wi 1 cutlets around it, or as an accompaniment to roast veal, pork chops, etc. 134 THE HOUSEHOLD 1 «r Cauliflower &u Gratia. Select a cauliflower with white, close flower and short stern. Remove all the outer leaves. Put into a saucepan with a large quantity of salted boiling water. Boil until tender, but not soft. Time, fifteen to twenty minutes. Put into a saucepan with a piece of butter (about one ounce), and stir smoothly, then add one ounce of flour with a little salt and cayenne, \ pint white stock, i pint milk, and bring to the boil over the gas until it thickens, continually stirring, otherwise it w i 1 1 be lumpy. Add a few drops of vinegar, a tablespoonful of cream or milk, instead of the w ater, cayenne pepper to taste, and having grated four ounces of cheese, stir in rather more than half. Place the cauliflower on a tin dish, pour the sauce ove'r it, and sprinkle the rest of the cheese over the cauliflower and place it in the oven for a few minutes, until it is a light brow n colour, or it may be browned under the griller. Asperges a la Creme. — Cut off the tips of a bunch of 50 asparagus, and the remainder tender . parts into pieces about \ inch long. Plunge them into a quart of boiling water, into which has been added a dessertspoonful of salt, and let them boil for 25 minutes, when drain them off through a colander. Into a saucepan place an ounce of butter, adding a half-tablespoonful of flour, adding also one gill of cream and a half-teaspoonful of salt. Stir well until it is thoroughly cooked, then add the asparagus and simmer one to five minutes. Mix well for five minutes, and serve in a vegetable dish. Asparagus Vinaigrette Sauce. Asparagus is more often eaten with a vinegar sauce on the Continent than in any other form. Boil the asparagus in the ordinary manner, and make a sauce as follows : — Into a basin measure 3 tablespoonfuls of olive oil, a teaspoonful of salt, a little pepper, half a teaspoonful of mustard, one teaspoonful of white wine vinegar, one tea- GAS COOKERY BOOK. *35 spoonful of Tarragon vinegar, one teaspoonful of chopped chervil, one small shallot chopped fine. Mix the whole thoroughly, and send to table in a sauce¬ boat. i he asparagus should be served on a folded napkin . Straw Potatoes. — Peel and wash some old potatoes cut them into long strips about the size of wood matches. Wash them well, and let them drain, and

The household gas cookery book