A better way to cook them is to cut them (see Cutting Vegetables) and boil forty-five minutes in salted water, then served with white sauce. Young spring turnips and carrots require less time to boil, according to size, and should be served whole and be simply dressed with white sauce. 138 Practical Recipes. Spikach requires careful washing to free it from sand; pick off all discolored leaves and cut off the roots. /always boil it witliout water twenty minutes or till tender, leaving the cover on the saucepan ; when done, there will be perhaps half a pint of water in the sauce- pan after the spinach is taken out ; chop the spinach fine in a chopping-bowl ; put butter, the size of an egg, and a teaspoonful of flour in it and salt and pepper to taste ; return it to the saucepan and let it stew till all the water has boiled away, stirring often to prevent it burning. The usual way, however, is to put it in boiling water with only a little salt ; let it boil twenty minutes ; pour off the water and chop the spinach, as in last recipe. Sweet Cork should not be stripped of the husk until just before using ; put it into boiling water ; boil twenty minutes, and serve in a hot napkin. Many prefer to boil it in the hust, and to strip it be- fore sending it to table. Tomatoes, Stewed. — Scald them to remove the skin ; cut them up ; put them in a saucepan, and let them stew down slowly till they are thick from one to two hours ; put in a lump of butter, pepper and salt, and a teaspoonful of flour✪ Tomatoes, Stewed ; let them stew five minutes longer and serve. Tomatoes, Baked. — Scald them ; skin them ; cut a hole in the top and put in it a little knob of butter in which you have worked a quarter saltspoonful of salt and a little pepper ; set them in a dripping-pan ; put in it butter the size of an egg, and two teaspoonfuls of flour✪ Tomatoes, Baked kneaded in it ; bake tliem till tender and brown, but not till they are all shrunken away ; take them up Vegetables, 1 39 and set the pan on the stove ; stir the juice well, which the lump of butter and flour will have served to thicken ; when smooth, put it to the tomatoes and serve. 02!^iOKS, Stewed. — Take care that the onions are carefully peeled; it is better to take off a skin too much than leave one that will shrivel ; choose them of medium size ; let them boil quite tender in well salted water — they will take about an hour✪ Onions, Stewed if not large — and serve with white sauce or drawn butter. Spking Okioks, trimmed to leave about two inches of the green (making them four or five inches long), boiled about twenty-five minutes, and served as you would asparagus, are a delicate and delicious dish. CHAPTEE XXIII. SOUPS. Oleak Soup. — For beef stocky for all clear soups, I can do no better than refer to the minute directions for the making of GoufEe's Pot-au-feu, given on page 6S. That stock, carefully prepared, clear as follows :

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A better way to cook them is to cut them (see Cutting Vegetables) and boil forty-five minutes in salted water, then served with white sauce. Young spring turnips and carrots require less time to boil, according to size, and should be served whole and be simply dressed with white sauce. 138 Practical Recipes. Spikach requires careful washing to free it from sand; pick off all discolored leaves and cut off the roots. /always boil it witliout water twenty minutes or till tender, leaving the cover on the saucepan ; when done, there will be perhaps half a pint of water in the sauce- pan after the spinach is taken out ; chop the spinach fine in a chopping-bowl ; put butter, the size of an egg, and a teaspoonful of flour in it and salt and pepper to taste ; return it to the saucepan and let it stew till all the water has boiled away, stirring often to prevent it burning. The usual way, however, is to put it in boiling water with only a little salt ; let it boil twenty minutes ; pour off the water and chop the spinach, as in last recipe. Sweet Cork should not be stripped of the husk until just before using ; put it into boiling water ; boil twenty minutes, and serve in a hot napkin. Many prefer to boil it in the hust, and to strip it be- fore sending it to table. Tomatoes, Stewed. — Scald them to remove the skin ; cut them up ; put them in a saucepan, and let them stew down slowly till they are thick from one to two hours ; put in a lump of butter, pepper and salt, and a teaspoonful of flour ; let them stew five minutes longer and serve. Tomatoes, Baked. — Scald them ; skin them ; cut a hole in the top and put in it a little knob of butter in which you have worked a quarter saltspoonful of salt and a little pepper ; set them in a dripping-pan ; put in it butter the size of an egg, and two teaspoonfuls of flour kneaded in it ; bake tliem till tender and brown, but not till they are all shrunken away ; take them up Vegetables, 1 39 and set the pan on the stove ; stir the juice well, which the lump of butter and flour will have served to thicken ; when smooth, put it to the tomatoes and serve. 02!^iOKS, Stewed. — Take care that the onions are carefully peeled; it is better to take off a skin too much than leave one that will shrivel ; choose them of medium size ; let them boil quite tender in well salted water — they will take about an hour if not large — and serve with white sauce or drawn butter. Spking Okioks, trimmed to leave about two inches of the green (making them four or five inches long), boiled about twenty-five minutes, and served as you would asparagus, are a delicate and delicious dish. CHAPTEE XXIII. SOUPS. Oleak Soup. — For beef stocky for all clear soups, I can do no better than refer to the minute directions for the making of GoufEe's Pot-au-feu, given on page 6S. That stock, carefully prepared, clear as follows :

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