For eight or ten persons use one pint of cooked cauu- flower, one pint of carrots, cut into fine cubes, one can of French peas or French beans, three gills of white stock, half a cupful of cream or milk, three teaspooiifuls of salt, one-fourth of a teaspoonful of white pepper, one table-spoonful of sugar, three table-spoonfuls of butter, two scant table-spoonfuls of flour, one table-spoonful of chopped onion, and one bay leaf✪ Macedoine of Vegetables. Cook the carrots in three quarts of water for forty minutes ; then pour off the water, and add to the carrots the cooked cauliflower, broken into flowerets, the peas, rinsed and drained, the sugar, half the pepper, two tea- spoonfuls of the salt, and one gill of the stock. Cover the stew-pan, and set it where its contents will cook for ten minutes. Now put the butter and flour into a stew-pan, and mix them until smooth. Heat the remainder of the stock, and pour it upon the mixture. Set the stew-pan on the 528 MISS PARLOA'S KITCHEN COMPANION. fire, and stir the mixture until it boils. At that time add the onion, bay leaf, and the remainder of the salt and pepper. Cook for five minutes ; then add the milk or cream, and boil up once. Strain this sauce over the vegetables, and arrange them on a warm dish. Serve immediately. This makes a nice dish to serve with cutlets, chops, braised tongue, or any meat entree. It also is a suitable entre'e if served by itself. The materials required are : a can of mixed vegetables, a table-spoonful of beef extract, a teaspoonful of sugar, a teaspoonful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, and half a cupful of water. Turn the vegetables into a strainer, and pour cold water over them ; then place them in a stew-pan with the other ingredients, and cook over a hot fire for eight minutes, shaking the stew-pan occasionally. Serve hot. If it be inconvenient to get beef extract, use half a cupful of stock instead of the water. Vegetables a la Jardiniere. For eight or ten persons use one can of French peas or one quart of fresh peas, when in season, one pint each of carrot and turnip cubes, three gills of any kind of stock, three heaping teaspoonfuls of butter, three teaspoonfuls of sugar, and three level teaspoonfuls of salt✪ Vegetables a la Jardiniere. Put the carrots and turnips in separate saucepans, with two quarts of boiling water to each vegetable, and cook the carrots for forty minutes, and the turnips for thirty. Now, if fresh peas are to be used, put them into a saucepan, with boiling water enough to cover them, after the other vegetables have been cooking for ten minutes, and cook them for half an hour. If very young and tender, they may be cooked in twenty minutes ; if VEGETABLES. 529 old, they may require forty minutes' boiling. In case French peas be used, open the can and pour the peas into a strainer. Pour over them a quart of cold water, and after it has been drained off, put the peas into a saucepan.

AI-modernized reading of the original text

For eight or ten persons use one pint of cooked cauliflower, one pint of carrots, cut into fine cubes, one can of French peas or French beans, three gills of white stock, half a cupful of cream or milk, three teaspoonfuls of salt, one-fourth of a teaspoonful of white pepper, one table-spoonful of sugar, three table-spoonfuls of butter, two scant table-spoonfuls of flour, one table-spoonful of chopped onion, and one bay leaf. Cook the carrots in three quarts of water for forty minutes ; then pour off the water, and add to the carrots the cooked cauliflower, broken into flowerets, the peas, rinsed and drained, the sugar, half the pepper, two teaspoonfuls of the salt, and one gill of the stock. Cover the stew-pan, and set it where its contents will cook for ten minutes. Now put the butter and flour into a stew-pan, and mix them until smooth. Heat the remainder of the stock, and pour it upon the mixture. Set the stew-pan on the fire, and stir the mixture until it boils. At that time add the onion, bay leaf, and the remainder of the salt and pepper. Cook for five minutes ; then add the milk or cream, and boil up once. Strain this sauce over the vegetables, and arrange them on a warm dish. Serve immediately. This makes a nice dish to serve with cutlets, chops, braised tongue, or any meat entree. It also is a suitable entre'e if served by itself. The materials required are : a can of mixed vegetables, a table-spoonful of beef extract, a teaspoonful of sugar, a teaspoonful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, and half a cupful of water. Turn the vegetables into a strainer, and pour cold water over them ; then place them in a stew-pan with the other ingredients, and cook over a hot fire for eight minutes, shaking the stew-pan occasionally. Serve hot. If it be inconvenient to get beef extract, use half a cupful of stock instead of the water. Vegetables a la Jardiniere. For eight or ten persons use one can of French peas or one quart of fresh peas, when in season, one pint each of carrot and turnip cubes, three gills of any kind of stock, three heaping teaspoonfuls of butter, three teaspoonfuls of sugar, and three level teaspoonfuls of salt. Put the carrots and turnips in separate saucepans, with two quarts of boiling water to each vegetable, and cook the carrots for forty minutes, and the turnips for thirty. Now, if fresh peas are to be used, put them into a saucepan, with boiling water enough to cover them, after the other vegetables have been cooking for ten minutes, and cook them for half an hour. If very young and tender, they may be cooked in twenty minutes ; if old, they may require forty minutes' boiling. In case French peas be used, open the can and pour the peas into a strainer. Pour over them a quart of cold water, and after it has been drained off, put the peas into a saucepan.

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