An uncommon dish with a marrow is that called " mock whitebait" : — You parboil the marrow, and then cut it up into a number of pieces about the size of the whitebait, then roll them in flour, and fry them, at a gallop in seeth- ing fat ; lift them out and drain them when they turn a golden yellow, and serve witli a dust of cayenne, and limes, cut in quarters, handed round with brown-bread and butter. Carefully avoid the awful English custom of serving marrows on sodden toast. Cucumbers, (concomhre.?) may be cooked exactly as laid down for vegetable-marrows. They form a most pleasing and delicate garnish for boiled fish, or cutlets, when dressed a la poulette as follows : — Take a good sized cucumber, or two small ones ; cut them lengthwise into quarters, remove the seeds, and peel off the green skin. Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of boiling water, half an ounce of butter, and a tea-spoonful of salt. Simmer them until three parts done ; then drain the liquor off, and turn the pieces of cucum- ber out upon a clean dish, cut each piece in half and cover them up. Make half a pint of poulette sauce✪ Cucumbers a la Poulette, put the pieces of cucumber into it, warm gently in the hain-marie, and serve — VEGETABLES— CONCLUDED. 1 57 Or, the pieces may be simmered until cooked, then drained, piled up on a hot silver dish, and served with a pat of maitre d' hotel butter melting over them. In this manner they are very nice with a dish of lamb cutlets. Small cucumbers and marrows may be stuffed, and cooked as follows : — (concomhres farcis) Peel the cucumber, slice off a piece at one end, and pick out the seeds with a marrow-spoon ; stuff the hollow thus formed with a farce made of pounded meat, and bread-crumb, two-thirds of the former to one of the latter. Season the farce with pepper and salt, a little minced shallot and parsley, and bind it with a well whipped egg ; fix on the end you removed with white of egg', and secure it with tape. The cucumber can now be baked, or gently simmered in some gTavy which should be thickened and poui^ed over it when done. Pumpkins, (potirons), may be treated much in the same manner as marrows and cucumbers. Beetroot, (Betterave) . — This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them. Beetroot leaves can be turned to excellent account either dressed as spinach, for which the tender ones sliould be chosen, or as cardoons in which case the mid-rib of the tougher leaves should be cut out, and gently stewed in hlanc. Tomatoes, (tomatesj form a most valuable portion of our U 158 CULINARY JOTTINGS FOR MADRAS. ✪ Tomatoes Vitalienne

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An uncommon dish with a marrow is that called " mock whitebait" : — You parboil the marrow, and then cut it up into a number of pieces about the size of the whitebait, then roll them in flour, and fry them, at a gallop in seeth- ing fat ; lift them out and drain them when they turn a golden yellow, and serve witli a dust of cayenne, and limes, cut in quarters, handed round with brown-bread and butter. Carefully avoid the awful English custom of serving marrows on sodden toast. Cucumbers, (concomhre.?) may be cooked exactly as laid down for vegetable-marrows. They form a most pleasing and delicate garnish for boiled fish, or cutlets, when dressed a la poulette as follows : — Take a good sized cucumber, or two small ones ; cut them lengthwise into quarters, remove the seeds, and peel off the green skin. Cut them into pieces two inches long and one inch thick, and put them into a stew-pan with plenty of boiling water, half an ounce of butter, and a tea-spoonful of salt. Simmer them until three parts done ; then drain the liquor off, and turn the pieces of cucum- ber out upon a clean dish, cut each piece in half and cover them up. Make half a pint of poulette sauce, put the pieces of cucumber into it, warm gently in the hain-marie, and serve — VEGETABLES— CONCLUDED. 1 57 Or, the pieces may be simmered until cooked, then drained, piled up on a hot silver dish, and served with a pat of maitre d' hotel butter melting over them. In this manner they are very nice with a dish of lamb cutlets. Small cucumbers and marrows may be stuffed, and cooked as follows : — (concomhres farcis) Peel the cucumber, slice off a piece at one end, and pick out the seeds with a marrow-spoon ; stuff the hollow thus formed with a farce made of pounded meat, and bread-crumb, two-thirds of the former to one of the latter. Season the farce with pepper and salt, a little minced shallot and parsley, and bind it with a well whipped egg ; fix on the end you removed with white of egg', and secure it with tape. The cucumber can now be baked, or gently simmered in some gTavy which should be thickened and poui^ed over it when done. Pumpkins, (potirons), may be treated much in the same manner as marrows and cucumbers. Beetroot, (Betterave) . — This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them. Beetroot leaves can be turned to excellent account either dressed as spinach, for which the tender ones sliould be chosen, or as cardoons in which case the mid-rib of the tougher leaves should be cut out, and gently stewed in hlanc. Tomatoes, (tomatesj form a most valuable portion of our U 158 CULINARY JOTTINGS FOR MADRAS.

Culinary jottings