Miss Cameron's cookery book

Wash the roots, do not brush or scrape them. Put them in a saucepan and cover them with boiling water; boil very gently for one or two hours, according to size. Strain off the water, pare and trim the roots, and serve cut in thick slices, with melted butter poured over. If to be eaten cold. pour vinegar and a very little good salad oil over the slices. Asparagus, to Boil. Scrape the white parts of the stalks quite clean, putting them into cold water as you do them. Tie \ bundles and trim them all the same length. Put them into a saucepan and cover them with boiling water; add a little salt. Boil them gently but steadily for twenty or thirty minutes.' Take them out of the water directly they are tender, and dish on a round of toast. Serve with them rich melted butter, or. oiled butter, in a tureen. Salsify, to BoiL Wash and brush the roots, the same as you do beetroot, Cut them in short lengths and put thern on in boiling water with a little salt and the juice of half a fresh lemon, Boil from thirty to fifty mintues. Serve with melted butter poured over. Saltify, as Fatties. When the roots are boiled tender, mash them with pepper, salt, 2 tablespoonfuls of cream, and a squeeze of lemon juice when cold. Make them into little cakes, dip them in butter, and fry a pale brown. Celery, to Stew. Take off the outer leaves of 4 heads and wash well. Cut them into short lengths, and boil them till tender. Lift them out and drain, and put back in the saucepan. Cover them with good brown stock or gravy, pepper and salt to taste. Thicken with 1 oz. of butter and 1 tablespoonful of flour. Stew gently for fifteen minutes, and serve in the gravy. French Beans, to Stew. Boil till tender, and drain. Put in a saucepan with J pint of brown gravy, salt and pepper. Stew gently for ten minutes, and serve in the gravy. Sea-Kale Sntremet. Boil the kale till tender, drain it and put it in a saucepan with a pint of good gravy. Season with a little salt and sugar, and stew gently for ten or fifteen minutes. Serve in. "the gravy. Onions, to Roast. Boil one or more Portuguese onions for fifteen minutes ; do not peel them. Take them from the water and bake tliem in the oven till quite tender. Serve them with cold butter, and pepper and salt. Carrots a la Maitre d'H6tel. Wash the carrots and cut them up. Boil them in plenty °* water with a little salt and small piece of butter. When they are tender, strain the water off, and put in 1 oz. of butter, ½ a teaspoonful of good gravy, a little chopped parsley, pepper and salt. Heat all together for ten minutes, and serve in a very hot dish. St wed Spanish Oni ns. Peel 3 or 4 good-sized Spanish onions and put them in a stewpan with \ a pint of good brown gravy. Simmer them very gently for two hours, or till they are quite tender. They may be stewed in butter instead of gravy. Cauliflowers au Gratin. Half boil the cauliflowers, take them up, drain them thoroughly, and put them into the dish in which they are to be served. Press into shape with a cloth. Make \ pint of good white sauce, add to this 3 oz. of grated Parmesan cheese, salt, pepper, and cayenne, and pour over the cauliflower. Put in the oven to brown, and serve with fried croutons arranged round it. Kromeskie Batter. Quarter lb. flour, 1 tablespoonful salad oil, whites of 2 eggs, 1 gill of tepid water, 1 saltspoonful salt. Put flour in a basin, in a basin, mix in the salt ; make a well in the centre and drop in the oil. Mix to a batter with a wooden spoon, adding the water gradually. Whip the eggs to a stiff froth, and stir them lightly in. This batter can be used for fish, cold meat, oysters, vegetables, etc. Mushrooms a la Republiqu?.