Take a couple of pounds of any kind of fish, such as floun- ders, small eels, or the trimmings of almost any fish that have been filleted ; pack them into a saucepan, witha head of parsley, including the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, anda bay leaf. Put in as much cold water as will cover the contents of the _ saucepan, set it to simmer gently for a couple of hours, then strain off the liquor, and it is ready. Sa OBSERVATIONS. Take care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and their crispness. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiling ieee beet. % To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don’t cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the color will change. Hard water, especi- ally if chalybeate, spoils the color of such vegetables as should be green. To boil them green in hard water, put a teaspoonful of salt _ of wormwood into the water when it boils, before the vegetables _ are put in. _ 259. Vegetable Marrow (to Boil or Stew). | This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter ; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches, in Bee Beri, oak and pick. When that is done, frohe it into a saucepan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small piece | of butter ; it must come to table pretty dry, and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. aa 261. Spinach—Ingredients—Spinach, butter, pepper and salt, boiled | page eggs. a ae Wash and pick your spinach very carefully; drop intoa ~- _cupful of boiling water and cook fifteen minutes. Drain thor- = oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hard-boiled eggs. 262. Potatoes (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- © oughly done send them up with their skins on. This last way is practised in many Irish families. 263. Potatoes (to Fry). Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. 264. Potatoes (to Mash). Boil the potatoes, peel them, and break them to paste; then to two pounds of them add a quarter of a pint of milk, a if : little salt, and two ounces of butter, and stir it all well over the ~ fire. Hither serve them in this manner, or place themonthe ~ dish in a form, and then brown the top with a salamander, or in scallops. 265. Potatoes (Stuffed)—Ingredients—5 medium-sized potatoes, 4 oz, of butter, 1 tablespoonful of grated cheese, pepper, salt, and the yolk of 1 egg✪ Potatoes (Stuffed). :

AI-modernized reading of the original text

Take a couple of pounds of any kind of fish, such as flounders, small eels, or the trimmings of almost any fish that have been filleted ; pack them into a saucepan, witha head of parsley, including the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, anda bay leaf. Put in as much cold water as will cover the contents of the _ saucepan, set it to simmer gently for a couple of hours, then strain off the liquor, and it is ready. Sa OBSERVATIONS. Take care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and their crispness. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiling beef. % To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don’t cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the color will change. Hard water, especially if chalybeate, spoils the color of such vegetables as should be green. To boil them green in hard water, put a teaspoonful of salt _ of wormwood into the water when it boils, before the vegetables _ are put in. _ 259. Vegetable Marrow (to Boil or Stew). | This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter ; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches, in Bee Wash, pick and pick. When that is done, put it into a saucepan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small piece | of butter ; it must come to table pretty dry, and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. aa 261. Spinach—Ingredients—Spinach, butter, pepper and salt, boiled | page eggs. a ae Wash and pick your spinach very carefully; drop intoa ~- _cupful of boiling water and cook fifteen minutes. Drain thor- = oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hard-boiled eggs. 262. Potatoes (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- © oughly done send them up with their skins on. This last way is practised in many Irish families. 263. Potatoes (to Fry). Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. 264. Potatoes (to Mash). Boil the potatoes, peel them, and break them to paste; then to two pounds of them add a quarter of a pint of milk, a if : little salt, and two ounces of butter, and stir it all well over the ~ fire. Hither serve them in this manner, or place themonthe ~ dish in a form, and then brown the top with a salamander, or in scallops. 265. Potatoes (Stuffed)—Ingredients—5 medium-sized potatoes, 4 oz, of butter, 1 tablespoonful of grated cheese, pepper, salt, and the yolk of 1 egg. :

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Potatoes (Stuffed)Spinach

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